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[Name] Crepes [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-23T15:36:00Z [Description] Make and share this Crepes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "3", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "water", "water", "milk", "eggs", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 95.1 [FatContent] 4.3 [SaturatedFatContent] 2.2 [CholesterolContent] 63.6 [SodiumContent] 164.4 [CarbohydrateContent] 10.2 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 3.6 [RecipeServings] 10.0 [RecipeYield] 20 crepes [RecipeInstructions] blend flour, water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance. Heat a 7-8 inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
[Name] Poppy Seed Rolls [AuthorId] 15921 [AuthorName] Francie [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-09-23T15:36:00Z [Description] Make and share this Poppy Seed Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "2", "1/4", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["flour", "salt", "butter", "water", "milk", "egg", "egg", "poppy seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.6 [FatContent] 2.1 [SaturatedFatContent] 1.0 [CholesterolContent] 21.6 [SodiumContent] 163.8 [CarbohydrateContent] 22.3 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 24 rolls [RecipeInstructions] Mix yeast with water& 1tsp sugar. Leave til frothy. Rub fat into dry ingreds. Make a well in centre and pour in liquids and beaten egg. Mix to a dough. Knead til smooth and elastic. Cover& leave to rise- 45 mins-until doubled in bulk. Turn out and shape in to rolls. Cover and leave to rise again then brush lightly with a little beaten egg and sprinkle with poppyseeds. Bake 450 F 20-25 for minutes.
[Name] Strawberry Lemon Marmalade [AuthorId] 19686 [AuthorName] Kristal Stygler [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-09-23T15:36:00Z [Description] I have made this for several years and it is the best Strawberry Marmalade I've ever made. The flavor is wonderful and the presentation in the jar is beautiful. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Spring", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "6"] [RecipeIngredientParts] ["lemon", "baking soda", "strawberries", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 650.5 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 54.9 [CarbohydrateContent] 167.6 [FiberContent] 3.7 [SugarContent] 157.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 8 half pint jars [RecipeInstructions] Squeeze lemon half, reserve 1 Tablespoon of lemon juice. Remove the pulp and white membrane from the lemon peel, slice peel thinly. Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes. Remove from heat; drain peel; set aside. Slice the strawberries; measure 4 1/2 cups of prepared strawberries. Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot. Bring slowly to a boil. Add the sugar, stirring until dissolved. Bring to a rolling boil; boil hard for 1 minute, stirring constantly. Ladle the hot marmalade into hot jars, leaving ¼- inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. This recipe yields about 8 half-pints.
[Name] Clamato Sipper [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-23T15:36:00Z [Description] If you wish add a good jolt of Vodka just before serving or have it as a non alcoholic breakfast drink. Goes great with scrambled eggs and ham [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Canadian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1/2", "1/2", NA, "8 -10"] [RecipeIngredientParts] ["salt", "thyme", "black pepper", "celery"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 121.9 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1052.0 [CarbohydrateContent] 27.7 [FiberContent] 1.6 [SugarContent] 8.7 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the ingredients (except celery sticks]. in a saucepan and heat until quite warm, stir once or twice. To serve moisten the rim of each glass and dip in celery salt. Pop in a celery stick and serve warm.
[Name] Truffle Cakes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H10M [PrepTime] PT1H [TotalTime] PT2H10M [DatePublished] 2001-09-23T15:36:00Z [Description] Make and share this Truffle Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "3/4", "2", "6 1/2", "1", "1", "2", "2", "1", "1", "8", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "dark chocolate", "Cointreau liqueur", "orange zest", "self-rising flour", "cocoa powder", "baking powder", "milk", "dark chocolate", "heavy cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 984.5 [FatContent] 77.0 [SaturatedFatContent] 47.2 [CholesterolContent] 198.4 [SodiumContent] 674.5 [CarbohydrateContent] 81.5 [FiberContent] 13.2 [SugarContent] 25.9 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] 6 cakes [RecipeInstructions] Preheat oven to 400F degrees. Beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Stir in the chocolate, Cointreau and grated zest. Sift together the flour, cocoa and baking powder and fold into the chocolate mixture, alternately with the milk. Divide the batter among 6 non stick muffin cups. Bake for 30 minutes or until a skewer inserted in the middle of one muffin comes out clean. Turn onto a wire rack and cool. Double ganache icing- Place chocolate in a metal bowl. Put the cream into a saucepan and bring just to a boil. Pour cream over chocolate. Let stand 2-3 minutes and then stir until smooth. Set aside half of the mixture in a warm place and refrigerate the remainder until cold but not solid, about 20 minutes. Beat the cooled ganache mixture with an electric beater until spreadable. Spread over the tops of the cooled cakes and chill until firm, about 15 minutes. When firm, pour over the remaining chocolate cream mixture. Allow to set, about 5 minutes. Serve with a dollop of cream or candied orange zest or your choice.
[Name] Toffee Apples [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-09-24T15:35:00Z [Description] Make and share this Toffee Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "6", "85", "375", "37", "1", "1"] [RecipeIngredientParts] ["dessert apples", "water", "demerara sugar", "butter", "vinegar", "golden syrup"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 368.1 [FatContent] 5.2 [SaturatedFatContent] 3.2 [CholesterolContent] 13.2 [SodiumContent] 39.3 [CarbohydrateContent] 84.4 [FiberContent] 3.3 [SugarContent] 77.8 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 6 toffee apples [RecipeInstructions] Push a stick into the core side of each apple. Heat all the ingredients gently in a heavy based pan until the sugar has dissolved. Bring to a boil without stirring till it reaches a temperature of 143 Deg C or when a small amount dropped into a cup of cold water forms a hard ball. Keep a brush dipped in water handy and keep cleaning the sides of the pan while the toffee is cooking. Remove from heat and stand pan in a bowl of cold water to prevent the cooking continuing. Tilt the pan so that the toffee is in one corner, dip the apples into the toffee twisting them to coat all over. Place on an oiled baking sheet until the toffee has set.
[Name] Best Beef Stew [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H20M [PrepTime] PT1H [TotalTime] PT3H20M [DatePublished] 2001-09-24T15:35:00Z [Description] Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/1/pic7s8uf9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/1/pic8UY2rI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/1/picydVu3u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/1/picwhevgX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/1/picXTPhj1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/1/pic3jItY6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/1/pic3CK8FZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/1/picaZUAZi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/1/picbv0SAe.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Canadian", "European", "Spring", "Summer", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "1", "1", "2", "12", "1", "1/2", "6 -8", "2", "1", "2", "2", NA, "1 1/2 - 2", "4 -6"] [RecipeIngredientParts] ["seasoned flour", "extra virgin olive oil", "dry mustard", "Spanish onion", "bulb of garlic", "port wine", "celery", "mushrooms", "cayenne pepper", "dried thyme", "Worcestershire sauce", "salt", "water", "white potatoes"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 793.5 [FatContent] 25.0 [SaturatedFatContent] 6.8 [CholesterolContent] 82.9 [SodiumContent] 657.8 [CarbohydrateContent] 81.0 [FiberContent] 10.5 [SugarContent] 24.8 [ProteinContent] 32.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dredge beef in flour, seasoned with your favorite seasonings. Heat large Dutch oven (cast iron is best]. Whisk together olive oil and dry mustard, add to heated Dutch oven. Add Spanish onion and caramelize. Add dredged beef, brown on all sides. Add garlic, brown, being careful not to burn. Add wine, deglaze the pot and simmer 10 minutes. Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste. Stir and simmer another 10 minutes. Add water and potatoes. Stir and bring back to simmer. Preheat oven to 300°F. Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
[Name] Roasted pumpkin seeds [AuthorId] 15098 [AuthorName] June Hoeckendorf [CookTime] PT6H [PrepTime] PT12H [TotalTime] PT18H [DatePublished] 2001-09-24T15:35:00Z [Description] Tasty pumpkin seeds. I've been doing this since I was a kid with my mom and now make them with my grandkids. They are just plain fun! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "Free Of...", "Halloween", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] "salt" [AggregatedRating] 4.5 [ReviewCount] 3.0 [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] 8 ounces [RecipeInstructions] Clean pumpkin or squash seeds, soak over night in very salty, warm water. The more salt the salter the nut! Drain and spread on Cookie sheet or shallow baking dish. Roast in a 250 degree oven for 3-6 hours depending on oven and seeds. Stir every so often.
[Name] Indian Pudding [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2001-09-24T15:35:00Z [Description] Make and share this Indian Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Native American", "Healthy", "Free Of...", "Winter", "Spicy", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1/3", "1/4", "3/4", "1/4", "1/4", "1/8", NA] [RecipeIngredientParts] ["milk", "yellow cornmeal", "eggs", "molasses", "brown sugar", "cinnamon", "ginger", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 171.9 [FatContent] 4.9 [SaturatedFatContent] 2.5 [CholesterolContent] 65.7 [SodiumContent] 148.6 [CarbohydrateContent] 27.6 [FiberContent] 0.7 [SugarContent] 14.6 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Scald milk on saucepan over medium heat. Reduce heat to low,slowly whisk in cornmeal. Whisking frequently,cook about 5 minutes or until mixture thickens. Remove from heat. Beat eggs in small bowl,slowly whisk about 1 cup cornmeal mix into beaten eggs,gradually stir egg mixture back into hot cornmeal in saucepan. Add molasses,spices,soda and salt. Stir until blended. Pour into greased 2 quart baking dish. Bake at 325 degrees for 1-1 1/4 hours until sides are set,but center is still soft. Serve warm with whipped cream.
[Name] Canned moose meat [AuthorId] 19721 [AuthorName] Terry [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-09-24T15:36:00Z [Description] Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria that might be present. Under no circumstances should you use any other processing method such as boiling water bath, microwave, or over canning. [Images] character(0) [RecipeCategory] Moose [Keywords] ["Wild Game", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Canning", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["carrot", "onion", "pickling salt"] [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] 4 jars [RecipeInstructions] In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight. Cover with hot sterilized lids, screw bands on tightly. Cook in canner for 4 hours of full boil. Good luck maybe this will work for vennison.
[Name] Fresh Apple Cake [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-09-24T15:36:00Z [Description] Make and share this Fresh Apple Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "3", "2", "1", "2", "1/2", "3", "1", "1/2", "1/2 - 1", "1", "1/4"] [RecipeIngredientParts] ["sugar", "eggs", "flour", "vanilla", "baking soda", "cinnamon", "salt", "apples", "buttermilk", "butter", "brown sugar", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8794.1 [FatContent] 512.5 [SaturatedFatContent] 181.1 [CholesterolContent] 964.9 [SodiumContent] 4451.8 [CarbohydrateContent] 1000.2 [FiberContent] 33.9 [SugarContent] 666.0 [ProteinContent] 88.7 [RecipeServings] nan [RecipeYield] 1 CAKE [RecipeInstructions] Mix cake ingredients by hand and pour into a tube pan. Bake in preheated 350°F oven for 1 1/2 hours. -----Topping----- Boil 2 1/2 minutes and pour over cake while cake is still hot.
[Name] Shirley Temple [AuthorId] 19718 [AuthorName] Katie Romanek [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-09-24T15:36:00Z [Description] Make and share this Shirley Temple 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/12/06/6/picJOl72u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/6/picTkDXHc.jpg"] [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "Spring", "Summer", "Winter", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["cherry juice", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 Drink [RecipeInstructions] Fill a glass with sprite. Pour in some cherry juice. (You can use the juice from the maraschino cherries] Add some Maraschino cherries, if you wish. Stir. Drink!
[Name] Pork tenderloin with Marmalade Sauce [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-09-24T15:36:00Z [Description] Make and share this Pork tenderloin with Marmalade 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/12/06/7/picZiytcL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/7/picAgN2KN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/7/piccI7fCX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/7/picuFkxJd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/7/picNWmqZI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/7/picYpHNIY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/06/7/picsflNlv.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", NA, "2", "1/2", "1/2", "1", "1", "1 -2"] [RecipeIngredientParts] ["garlic", "dried rosemary", "pepper", "orange marmalade", "ginger", "soy sauce", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 330.9 [FatContent] 6.9 [SaturatedFatContent] 2.2 [CholesterolContent] 111.6 [SodiumContent] 533.5 [CarbohydrateContent] 30.0 [FiberContent] 0.9 [SugarContent] 24.7 [ProteinContent] 37.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. In small bowl combine mustard, garlic, rosemary and pepper. Completely cover each tenderloin with mixture. Form roast of uniform thickness and tie with string. Bake for 50-60 minutes . Combine marmalade, stock, ginger and soy sauce in small saucepan. Heat to boiling. Mix cornstarch with water to form thick paste and add it to the sauce. Stir until sauce thickens. Slice the pork and serve with the sauce.
[Name] Mexican Wedding Cookies [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-24T15:36:00Z [Description] I am posting this recipe on request. I have not tried this recipe. I have had these cookies in Mexico at a wedding and these sound authentic. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Mexican", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "2", "1/2", "1/4", "1/2", NA] [RecipeIngredientParts] ["butter", "margarine", "powdered sugar", "water", "vanilla", "flour", "pecans", "cinnamon", "lemon peel", "tangerine peel", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 58.1 [FatContent] 4.1 [SaturatedFatContent] 2.2 [CholesterolContent] 8.9 [SodiumContent] 28.1 [CarbohydrateContent] 4.8 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 55 cookies [RecipeInstructions] In a large mixer bowl beat the butter until softened. Add powdered sugar and beat until fluffy. Add water& vanilla and beat well. Stir in flour, nuts& cinnamon (or peel if you are using that]. Shape dough into 1-inch balls. Flatten slightly with the bottom of a glass that has been dipped in powdered sugar. If the dough is hard to handle chill it for a while. Place cookies on an ungreased cookie sheet. Bake 325F degrees for 18-20 minutes or until lightly browned. Cool on cookie sheet for 5 minutes. Remove cookies and roll in powdered sugar. Cool throughly on wire racks. Traditionally each cookie is wrapped in white tissue paper then twist the top and shred the ends so the cookies look like bon bons.
[Name] TV Pizza [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-24T15:36:00Z [Description] Make and share this TV Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "50", "1/4", "2", "1", NA, NA] [RecipeIngredientParts] ["tomato paste", "chicken", "onion", "cheese", "tomatoes", "dried herbs", "dried oregano", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.9 [FatContent] 33.7 [SaturatedFatContent] 13.2 [CholesterolContent] 89.8 [SodiumContent] 1038.3 [CarbohydrateContent] 12.9 [FiberContent] 2.6 [SugarContent] 6.4 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] 1 pizza [RecipeInstructions] Spread the tomato paste over the bread. Add the meat in slices to cover the tomato paste. Sprinkle the cheese and onion over the top. Lightly sprinkle the herbs over the top. Finish with a little paprika. Put on a greased baking tray. Cook in the middle of an oven at 220 Deg C for 15 minutes. Eat while hot!
[Name] Sunburst Lemon Bars [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-24T15:36:00Z [Description] Make and share this Sunburst Lemon Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "4", "2", "1/4", "1", "1/4", "1", "3"] [RecipeIngredientParts] ["flour", "powdered sugar", "butter", "eggs", "sugar", "flour", "baking powder", "lemon juice", "powdered sugar", "lemon juice"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 144.9 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 37.1 [SodiumContent] 54.4 [CarbohydrateContent] 22.3 [FiberContent] 0.2 [SugarContent] 16.1 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 36 bars [RecipeInstructions] Heat oven to 350°F degrees. In large bowl, combine 2 c flour, 1/2 c powder sugar, and butter at low speed until crumbly. Press mixture on bottom of an ungreased 13x9 pan. Bake 20-30 minutes until lightly browned. In large bowl, combine eggs, sugar, flour and baking powder; blend well. Stir in lemon juice. Pour mixture over warm crust. Return to oven and bake 25-30 minutes or until top is light golden brown. COOL COMPLETELY. In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency. Blend until smooth. Drizzle over cooled bars.
[Name] Green Bean Medley [AuthorId] 12832 [AuthorName] Lisa Barnes [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-09-24T15:36:00Z [Description] Hot, filling and tasty recipe for cool winter months. My Grandma handed this down to me and it's a household favorite and very easy to make. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Rice", "Vegetable", "Meat", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2", NA] [RecipeIngredientParts] ["French style green beans", "chicken gumbo soup", "ground beef", "soya sauce", "rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 659.1 [FatContent] 18.5 [SaturatedFatContent] 7.0 [CholesterolContent] 79.7 [SodiumContent] 1515.5 [CarbohydrateContent] 89.0 [FiberContent] 5.6 [SugarContent] 2.8 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef in hot sauce and soya sauce. Add in green beans with juice and bring to a boil. Add gumbo soup with 1/2 tin water and turn down to simmer for 25 minutes. Make rice and serve with above over top. Note: You can add more soya or hot sauce to your own tastes.
[Name] Roast turkey Pan gravy [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-24T15:36:00Z [Description] Make and share this Roast turkey Pan gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Canadian", "Free Of...", "Christmas", "Thanksgiving", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "7", NA, "8", "3", NA] [RecipeIngredientParts] ["dry white wine", "onion", "shallot", "mushroom", "chicken giblets", "water", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 96.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 10.8 [FiberContent] 0.3 [SugarContent] 1.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 5 Cups of gravy, apprx [RecipeInstructions] Spoon off all but about 4 tbsp of the fat in the roasting pan. Make sure you leave all the brown bits. Add wine (or some stock if not using wine] the onions, shallots and mushrooms. Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean. Add the stock and continue to cook for about 10 minutes. If you are using giblets put them in for this cooking time. Mix cornstarch with the water. Turn heat to low and stir in the mixed cornstarch. The gravy will start to thicken almost immediately. Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more. Season to taste with salt& pepper.
[Name] Paula's Easy Homemade (Tastes Like Fresh) Salsa [AuthorId] 12875 [AuthorName] paula giles [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-24T15:36:00Z [Description] Make and share this Paula's Easy Homemade (Tastes Like Fresh) 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/12/07/3/picJRvUKx.jpg" [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1 -2", "1", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["Rotel Tomatoes", "tomatoes", "green chilies", "onion", "cumin", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 58.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 576.7 [CarbohydrateContent] 13.5 [FiberContent] 1.9 [SugarContent] 4.9 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 4 CUPS [RecipeInstructions] In a food processor, add onion and jalapeño and process to your liking (if you want chunky, don't process very long]. Add Rotel, tomatoes and juice, green chilies and process. Put in bowl and add spices. Chill for a couple of hours for flavors to combine. PS If you are brave you can add 2 cans of hot Rotel.
[Name] Peanut Butter Creme Caramel [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-09-24T15:36:00Z [Description] Custard-like dessert is a gourmet treat.Reduced-calorie peanut butter and egg substitute make healthy.Enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "2 1/4", "1/4", "1 1/4"] [RecipeIngredientParts] ["sugar", "water", "cream of tartar", "low-fat milk", "egg substitute"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.0 [FatContent] 1.3 [SaturatedFatContent] 0.5 [CholesterolContent] 2.5 [SodiumContent] 66.5 [CarbohydrateContent] 23.3 [FiberContent] 0.0 [SugarContent] 23.4 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In small saucepan,combine 3/4 cup sugar,water,and cream of tarter. Stirring constantly,cook over medium-low heat until sugar dissolves. Increase heat to medium,bring to boil. Cook 10-15 minutes without stirring until mixture is deep golden brown. Remove from heat and pour into a 8 inch round cake pan,tilting to coat bottom. Preheat oven to 325 degrees. Combine milk and peanut butter in medium saucepan. Whisking constantly,cook over medium heat until heated through and smooth,remove from heat. Combine egg substitute and 1/2 cup sugar in bowl,whisk until blended. Gradually add milk mixture to egg mixture,stirring well. Pour over carmelized sugar in cake oan. Place in 9x13 baking pan. Add hot water to baking pan to come halfway up sides of cake pan. Bake 1 hour or until knife inserted in center comes out clean. Transfer cake pan to wire rack to cool. Cover and chill overnight. Unmold onto serving plate.
[Name] Blueberry Apples [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-09-24T15:36:00Z [Description] Our favorite dessert, made from fresh berries or from the berries in the freezer, in the middle of winter they are wonderful.
[Name] Cinnamon Candy Sauce [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-24T15:36:00Z [Description] This is a good sauce served room temperature, or chilled over cake, baked fruit, fruit pie, or ice cream. Makes a pretty gift in a jar. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2"] [RecipeIngredientParts] "marshmallow creme" [AggregatedRating] nan [ReviewCount] nan [Calories] 954.5 [FatContent] 66.4 [SaturatedFatContent] 41.2 [CholesterolContent] 244.6 [SodiumContent] 152.0 [CarbohydrateContent] 88.1 [FiberContent] 0.1 [SugarContent] 49.4 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In medium sauce pan,combine whiiping cream and marshmallow creme over medium heat. Whisking constanly, add a small amount of the crushed candies at a time until candies melt. Reduce heat to medium-low when mixture begins to boil. Store in jar in refrigerator.
[Name] Roast Turkey (Easy Steps for New Cooks) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2001-09-24T15:36:00Z [Description] With Thanksgiving, Christmas etc sneaking up on us I thought it may be helpful for new cooks to have an easy step by step recipe for roasting a Turkey. This is a straight forward basic recipe. Add to the preparation time the time to make the stuffing and gravy. Happy cooking [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/07/7/kzbkXIylTjKPN6XuXwZZ_thanksgiving-turkey-slow-roast-1858.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/07/7/ezubx73YT6u5Jtzo1CAV_thanksgiving-turkey-slow-roast-1866.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/07/7/QxRko0svRTS431gPpqqu_thanksgiving-turkey-slow-roast-1861.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/07/7/picUXaamI.jpg" ] [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Canadian", "Christmas", "Thanksgiving", "Weeknight", "Roast", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "2", "2", NA] [RecipeIngredientParts] ["turkey", "salt", "black pepper", "butter", "margarine", "dried rosemary", "dried sage", "dried thyme"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 1104.7 [FatContent] 60.4 [SaturatedFatContent] 20.3 [CholesterolContent] 456.6 [SodiumContent] 727.6 [CarbohydrateContent] 1.4 [FiberContent] 0.8 [SugarContent] 0.0 [ProteinContent] 130.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325f and put a rack in a roasting pan.", "N.B. If you use a foil roasting pan have it seated firmly on a solid tray do not attempt to carry it on it's own without bottom support.", "Remove neck& giblets from the cavity of the bird Rinse turkey thoroughly inside and out patting it dry with a paper towel.", "Sprinkle salt& pepper inside and over the skin of the bird Stuff the bird with dressing.", "N.B. Do not do this until just before you are going to cook the bird.", "Stuff the neck cavity as well as the body cavity.", "Secure the neck flap with a skewer or stitch it Tie drumsticks together and close the body cavity securely.", "In a small bowl combine butter,rosemary, sage& thyme, mix well Gently loosen the skin covering the breast, be careful not to tear it Spread herb mixture under the skin and over it Place turkey on rack in the roasting pan Roast the turkey basting every 20 minutes or so If the bird begins to brown too soon place a piece of tin foil loosely over it.", "The bird is cooked when a meat thermometer reaches 180 degrees in the thickest part of the thigh Apprx 5 1/2 hours Remove turkey from roaster and let stand for 25 minutes Remove ALL the stuffing from the bird, Carve and Serve (Left over turkey and stuffing can be frozen as long as you freeze them separately] Make gravy in the roasting pan while the turkey is resting (a separate recipe will be posted or try one that is already posted]." ]
[Name] Mexican Wedding Cakes [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-09-24T15:36:00Z [Description] Make and share this Mexican Wedding Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Mexican", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2 1/4", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "vanilla", "all-purpose flour", "salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 64.6 [FatContent] 4.3 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 44.3 [CarbohydrateContent] 5.9 [FiberContent] 0.2 [SugarContent] 1.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Heat oven to 400 degrees. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. place on ungreased baking sheet. Bake 10-12 minutes or until set but not brown. As soon as you take them out of the oven, roll in sugar. cool. roll in sugar again.
[Name] Chocolate Mayonnaise Cake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-24T15:36:00Z [Description] Make and share this Chocolate Mayonnaise Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "1", "1", "1", "1/4", "1/2", "2", "1 3/4"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "cocoa powder", "baking soda", "water", "mayonnaise", "vanilla essence", "butter", "brown sugar", "milk", "icing sugar"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 565.7 [FatContent] 8.6 [SaturatedFatContent] 5.3 [CholesterolContent] 21.1 [SodiumContent] 498.4 [CarbohydrateContent] 119.9 [FiberContent] 2.0 [SugarContent] 85.5 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl sift together the flour,,cocoa powder and baking soda. Add sugar. Add water,Mayo and vanilla and beat at a medium speed in your food mixer until well combined. Pour into a greased 9-inch square or 11x7x2-inch baking pan. Bake at 350°F for 30-35 minutes. Let cake settle in tin for about 5 minutes before turning out. Cool completely. Icing ******* Melt butter in a pan on a medium heat,stir in brown sugar,stir until bubbly. Remove from heat and stir in Milk. Gradually add icing sugar and beat by hand to get a spreading consistency. Then ice cake. For this cake don't substitute low-fat mayo for regular.
[Name] Pumpkin Marble Cheesecake [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2001-09-25T10:33:00Z [Description] Make and share this Pumpkin Marble 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/12/08/0/n9Pl9UFMQIuMplNpzfBj_DSC05555-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/0/12080.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/0/M5T9GOICSSDc86nEhrLg_DSC05556-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/0/A99IWLD8RKunszMverc6_DSC05559-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/0/picV6byMm.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Nuts", "Potluck", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/3", "2", "3/4", "1", "3", "1", "3/4", "1/4"] [RecipeIngredientParts] ["pecans", "margarine", "cream cheese", "sugar", "vanilla", "eggs", "canned pumpkin", "ground cinnamon", "ground nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 478.7 [FatContent] 30.4 [SaturatedFatContent] 11.7 [CholesterolContent] 105.8 [SodiumContent] 487.4 [CarbohydrateContent] 46.2 [FiberContent] 2.1 [SugarContent] 24.4 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. ------CRUST-------. Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F. ---------FILLING--------. Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended. Add eggs 1 at a time, mixing well after each. Reserve 1 cup of batter. Add remaining sugar, pumpkin and spices to remaining batter mixing well. Spoon pumpkin and cream cheese batters alternately over crust. Cut through batters with a knife multiple times to create a marble effect. bake 55 minutes at 350°F. loosen cake from edge of pan;cool before removing rim, refrigerate.
[Name] Broiled Oysters [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-09-25T10:33:00Z [Description] These oysters are luscious!! Great appy or do lots and make a meal out of them with a salad, actually you should make lots anyway, they go very fast as an appy! [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Broil/Grill", "< 30 Mins", "Oven", "Oysters", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "Worcestershire sauce", "salt", "cayenne pepper", "paprika", "parsley", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain oysters or shuck and save deep shell side. Place drained oysters in a shallow buttered pan. Or place shucked oysters on shell with some of saved liquor. Whisk together, melted butter, Worcestershire sauce, salt, cayenne (just a few grains],and paprika. Pour mixture over oysters, either panned or shucked. If doing on half shell, place them on a cookie sheet. Place pan or cookie sheet under broiler until the oysters are plump, about 5 minutes, do not overcook. Serve immediately, with parsley sprinkled over and lemon slices. Serve panned oysters on hot buttered toast, toast should be crisp, great appy. Served on half shell makes a great first course for a dinner party, Place 2, even 3 on each shell.
[Name] Paprika Chicken in Yoghurt [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-09-25T10:33:00Z [Description] Make and share this Paprika Chicken in Yoghurt recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "2", "50", "1", "1", "1", "15", "250", "175", "2", "25"] [RecipeIngredientParts] ["chicken portions", "lemon pepper", "onion", "green pepper", "paprika", "yoghurt", "salt", "cornflour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 129.6 [FatContent] 9.5 [SaturatedFatContent] 1.8 [CholesterolContent] 5.1 [SodiumContent] 235.3 [CarbohydrateContent] 8.9 [FiberContent] 1.6 [SugarContent] 4.3 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle the chicken portions with lemon pepper.", "Heat the oil, and brown the chicken.", "Place in a casserole dish.", "Sauté the onions and peppers.", "Stir in the paprika and chicken stock and pour over the chicken.", "Bake at 180°C for 30 minutes.", "Remove the chicken pieces and set aside.", "Blend the cornflour with a little water and use to thicken the sauce.", "Stir in the yoghurt and replace the chicken.", "Return to the oven and bake for a further 15 minutes.", "Serve with noodles and garnish with poppy seeds." ]
[Name] Halloween Cheddar Fondue (for the adults) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-25T10:33:00Z [Description] Fondues are back and what a better time to try one than Halloween. You can serve this outdoors while watching the little nippers and the fireworks. It tastes great [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/3/3xTWYLJgSB6xhVZhb8IP_cheese-fondue-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/3/9s3d8J3S3y087vWPz9YA_cheese-fondue-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/3/Q6twZSnWTZq4CEeB96GY_cheese-fondue-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/3/picBZUxy9.jpg" ] [RecipeCategory] Cheese [Keywords] ["Canadian", "Halloween", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["dry cider", "non-alcoholic beer", "sharp Canadian cheddar cheese", "cornstarch", "butter", "dry English-style mustard", "Worcestershire sauce", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 264.0 [FatContent] 10.5 [SaturatedFatContent] 5.4 [CholesterolContent] 20.4 [SodiumContent] 434.2 [CarbohydrateContent] 32.9 [FiberContent] 5.2 [SugarContent] 4.4 [ProteinContent] 10.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat the cider or beer to a simmer over medium-low heat.", "Toss together the cheese and the cornstarch.", "Add cheese in large handfuls to the simmering liquid.", "When the fondue is creamy (you may have to stir once], combine the butter, mustard,& worcestershire and add to the fondue.", "Stir constantly with a wooden spoon until silky& smooth.", "Season with cayenne and place in a table top fondue dish and place over heater.", "Keep the fondue at a gentle simmer.", "Guests then spear the bread dip in the hot fondue and MMMmmmmm." ]
[Name] Ramen Broccoli Slaw [AuthorId] 18765 [AuthorName] Agnes DiFonzo [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-25T10:33:00Z [Description] This broccoli slaw in delicious - given to me by a friend so I don't know where it originated. It's better freshly made and not refrigerated. You can buy broccoli slaw in the prepackaged lettuce area of most supermarkets. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/4/pUJO8WuTrWOyJgUJgwQl_broccoli%20slaw.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/4/AR2KG8y8Tsm5ZY6QueDC_DSC_0077.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/4/esBA4ECKQG2a64p8mRVf_broccoli%20slaw.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/4/picPamUHD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/4/pic3L37jO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/08/4/picKYwE7n.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["broccoli coleslaw mix", "green onion tops", "sunflower seeds", "white vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 753.5 [FatContent] 61.6 [SaturatedFatContent] 8.4 [CholesterolContent] 0.0 [SodiumContent] 590.6 [CarbohydrateContent] 43.4 [FiberContent] 4.9 [SugarContent] 18.4 [ProteinContent] 11.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix slaw, chopped onions, noodles only from Ramen noodles (crush them with your hands], almonds and sunflower seeds together in bowl. Make dressing w/oil, vinegar, sugar, and add the 2 packets of flavoring from the Ramen noodles. Add dressing to your taste- I used about half. Note: Instead of white vinegar and sugar, I used 1/2 cup of flavored rice vinegar.
[Name] Crown Jewel Dessert [AuthorId] 16909 [AuthorName] Joyce Heddin [CookTime] PT9H [PrepTime] PT45M [TotalTime] PT9H45M [DatePublished] 2001-09-25T10:33:00Z [Description] Make and share this Crown Jewel Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Weeknight", "For Large Groups", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["lime Jell-O gelatin", "strawberry Jell-O gelatin dessert", "boiling water", "water", "strawberry Jell-O gelatin dessert", "water", "Cool Whip Topping"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 130.2 [FatContent] 5.3 [SaturatedFatContent] 3.3 [CholesterolContent] 19.6 [SodiumContent] 105.9 [CarbohydrateContent] 19.6 [FiberContent] 0.0 [SugarContent] 18.3 [ProteinContent] 1.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Prepare lime,orange and 1 box of strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into separate 8-in square pans and let set up. Cut into 1/2-in. cubes: measure 1 1/2 cups of each. Stir 1 cup boiling water into remaining package of strawberry gelatin in medium bowl at least 2 minutes until completely dissolved. stir in 1/2 cup cold water. refrigerate 45 minutes or until slightly thicken (consistency of unbeaten egg whites]. Stir in 1/2 of the cool whip. Gently stir in measured gelatin cubes. Pour into 9x5-inch pan. Refrigerate 4 hours or until firm. Unmold. Garnish with remaining cool whip and geatin cubes.
[Name] Barbacoa [AuthorId] 19823 [AuthorName] Manuel Rios [CookTime] PT1H [PrepTime] PT1H10M [TotalTime] PT2H10M [DatePublished] 2001-09-25T10:33:00Z [Description] Make and share this Barbacoa recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Mexican", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "1", "2", "2", "1/4", "2", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["leg of lamb", "chicken broth", "chickpeas", "nopal leaves", "salt", "potatoes", "rice", "tomatoes", "onion", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 585.9 [FatContent] 3.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 10361.0 [CarbohydrateContent] 119.7 [FiberContent] 12.7 [SugarContent] 5.2 [ProteinContent] 19.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Cut the tomatoes by half. Cut the potatoes by half. In a pressure dale, add the potatoes, tomatoes, onion, broth, water, salt, rice, chilies chickpeas. Add the nopal leaves like if you were covering the ingredients, like a cap. Then add the lamb leg, it wont fit so cut it in pieces, if you cut it cut it in big pieces. Put it on the fire for about 45-60 minutes. Check the meat if it is very well cooked. In Mexico this is a very traditional plate, so people eat it in corn tortillas, with salsa, and some drops of lime juice. After you take the nopal leaves, and the lamb out of there, you'll see that looks like a soup but very greasy, so you can take the grease out with a spoon, and serve it, without the chillies, the tomato, and the potatoes. Add some lime juice and enjoy it.
[Name] Milk Tart [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-25T10:33:00Z [Description] This is a very popular South african Teatime treat/Dessert a plus in its favour is it can be made in advance.The traditional version is made with a Puff Pastry base but I find a short crust type base makes it much easier to cut and handle.The filling can also be put into Custard cups and served as a milk pudding. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "South African", "African", "Kid Friendly", "Potluck", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["125", "1/2", "1", "2", NA, "1", "1", "1", "2", "3", "3", "10"] [RecipeIngredientParts] ["butter", "sugar", "egg", "flour", "salt", "milk", "butter", "sugar", "eggs", "cornflour", "flour", "vanilla essence"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 413.0 [FatContent] 16.8 [SaturatedFatContent] 10.0 [CholesterolContent] 100.0 [SodiumContent] 171.9 [CarbohydrateContent] 57.6 [FiberContent] 0.9 [SugarContent] 30.2 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream the margarine and sugar together and beat in the egg. Add the flour and salt and knead until a soft dough is formed. Press the mixture into a greased circular pie dish and bake at 350°F/180°C for 15 minutes. Bring the milk and margarine to the boil. Cream the sugar, eggs, maizena, flour and vanilla essence. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens. DO NOT BOIL. Pour the filling into the pie crust and cool. Refrigerate until required and sprinkle with cinnamon to serve.
[Name] Chicken With Apricot and Almonds [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-09-25T10:33:00Z [Description] Another easy dish for a midweek supper! One of my daughter's favourite chicken dishes. Also good for an informal dinner party. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Nuts", "Meat", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6 -8", "30", "2", "5", "5", "3", "2", "1", "2", "1", "10", "100", "100"] [RecipeIngredientParts] ["chicken portions", "ginger", "garlic", "onions", "allspice", "cinnamon stick", "turmeric", "whole tomatoes", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 348.5 [FatContent] 22.4 [SaturatedFatContent] 2.1 [CholesterolContent] 0.1 [SodiumContent] 1295.5 [CarbohydrateContent] 34.4 [FiberContent] 7.7 [SugarContent] 21.0 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil, sauté the chili, ginger, garlic, onions, allspice, cinnamon and turmeric until golden brown. Add chicken portions and brown on all sides. Stir in tomatoes with their juice, add the salt and apricots, cover and simmer for 15 minutes. Sprinkle with almonds to serve.
[Name] Pepper Shrimp [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-25T10:33:00Z [Description] Very basic and good because it can be eaten as is, dipped in seafood sauce, as an appy or added to other dishes, good in a plain spinach/mushroom/tomato salad with lemon/parmesan cheese/ balsamic vinegar / parsley dressing. From a Safeway advertisement 1996 [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Very Low Carbs", "Healthy", "Spring", "Summer", "Winter", "Spicy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["jumbo shrimp", "fresh ground black pepper", "butter", "cold water", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 287.0 [FatContent] 7.4 [SaturatedFatContent] 2.7 [CholesterolContent] 352.7 [SodiumContent] 361.4 [CarbohydrateContent] 7.0 [FiberContent] 2.2 [SugarContent] 0.7 [ProteinContent] 47.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place shrimp, 1 1/2 tbsp black pepper and lemon juice in a saucepan. Add butter, water and half of the paprika. Stir and cover pan. Bring to a boil. Remove saucepan from heat and turn shrimp over Let stand in hot liquid for 3 or 4 minutes. Drain shrimp and transfer to bowl. Add remaining pepper and paprika, mix well.
[Name] Halloween Caramel Apples [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2001-09-25T10:33:00Z [Description] Just watch the look on the trick or treaters faces when you pop one of these in their sack. When I was a kid this was the ultimate goodie. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Halloween", "Microwave", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "12", "2", "2", "4", "1/2"] [RecipeIngredientParts] ["apples", "butter", "water", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 378.0 [FatContent] 8.3 [SaturatedFatContent] 3.1 [CholesterolContent] 10.4 [SodiumContent] 200.5 [CarbohydrateContent] 77.4 [FiberContent] 3.4 [SugarContent] 63.9 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 12 Caramel apples [RecipeInstructions] Butter a large microproof casserole dish, be generous with the butter. Butter a piece of waxed paper and cover a cookie sheet with it. Push a wooden popsicle stick in each apple through the stalk. Unwrap the caramels (this is the most time consuming]. Place them with water in the casserole dish. Microwave on medium High (70% power] for 4 minutes. Stir well and microwave on medium high (70% power] until the caramels are melted. Blend in the cinnamon. Dip each apple in the caramel, turning to coat evenly. Place apples on waxed paper until set. If the caramel thickens as you work return it to the microwave and reheat. Wrap each apple in plastic wrap completely covering the apple so when it is thrown into the treat bag it won't stick to everything else. NB You can also do this recipe using a double boiler it just takes a little longer but the results are the same.
[Name] Enchiladas (Aka Mexican Stuff) [AuthorId] 19810 [AuthorName] Froggie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-25T10:33:00Z [Description] Fast, easy, and just plain yummy. Can be made ahead. For those people with tummies that can handle HOT, use hot sauce and salsa. Serve with chips and a blop of sour cream! [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "Kid Friendly", "Spicy", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, "1 1/2", "1", "1", "1", "0.5", "1", NA] [RecipeIngredientParts] ["tortilla chips", "hamburger", "onion", "colby cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 337.0 [FatContent] 15.3 [SaturatedFatContent] 5.3 [CholesterolContent] 82.2 [SodiumContent] 1082.9 [CarbohydrateContent] 20.1 [FiberContent] 5.1 [SugarContent] 3.6 [ProteinContent] 28.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Take a baking dish (I use an 9x9 pan] and crunch tortilla chips in the bottom, just to cover the bottom. Brown hamburger, drain, return to skillet and add onion. Brown a little more, add sauce, seasoning and salsa. Simmer for a couple of minutes. Pour meat mixture over chips. Heat beans in the microwave and spread over meat mixture. Shred cheese over the top (the more, the better]. Put baking dish in the microwave for 5 minutes or in the oven at 350°F for 15 minutes.
[Name] Lentil and Feta Bake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT58M [PrepTime] PT8H [TotalTime] PT8H58M [DatePublished] 2001-09-25T10:33:00Z [Description] Make and share this Lentil and Feta Bake recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Cheese", "Lentil", "Beans", "Fruit", "Vegetable", "Nuts", "Potluck", "Winter", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["375", "60", "100", "10", NA, "2", "30", "2", "2", "2", "6 -8", "2", "30", "5"] [RecipeIngredientParts] ["lentils", "hazelnuts", "mustard", "salt", "fresh ground black pepper", "olive oil", "leeks", "carrots", "feta cheese", "tomatoes", "parsley", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 431.8 [FatContent] 25.1 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 171.8 [CarbohydrateContent] 39.9 [FiberContent] 13.1 [SugarContent] 8.6 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 180°C. Cook lentils for about 30 minutes in water until tender. Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper. Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender. Add to lentil mixture. Stir in the egg whites. Place into an ovenware dish, finishing with a layer of feta cheese. Arrange the tomato slices on top and sprinkle the remaining oil over them. Sprinkle the parsley and basil on top. Cover and bake for 15-20 minutes in preheated oven. Remove lid and bake for a further 3-8 minutes .
[Name] Mediterranean Fish Steaks [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-09-25T10:33:00Z [Description] Make and share this Mediterranean Fish Steaks recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["40", "2", "5", "1", "4", "10", NA, "4", "10", "62"] [RecipeIngredientParts] ["olive oil", "onions", "garlic", "green pepper", "tomatoes", "basil", "lemon juice", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.7 [FatContent] 9.1 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 12.7 [CarbohydrateContent] 15.0 [FiberContent] 3.5 [SugarContent] 8.1 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil and fry the onions and garlic until soft. Add the green pepper rings and continue to cook for 2 minutes. Remove from the heat and place half in a casserole dish. Arrange half of the basil and salt and pepper. Place fish steaks on top, sprinkle with lemon juice. Add rest of the tomato slices, basil and onion and pepper mixture. Pour in the wine. Cover and cook for 30-35 minutes at 180ºC.
[Name] Autumn Apple Cheesecake [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H10M [PrepTime] PT25M [TotalTime] PT1H35M [DatePublished] 2001-09-25T10:33:00Z [Description] Make and share this Autumn Apple 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/12/09/4/picUKG2Yk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/4/pic3C47jX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/4/12094.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Apple", "Fruit", "Nuts", "Potluck", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1/2", "1/4", "2", "1/2", "2", "1/2", "4", "1/3", "1/2", "1/4"] [RecipeIngredientParts] ["graham cracker crumbs", "pecans", "sugar", "ground cinnamon", "margarine", "cream cheese", "sugar", "eggs", "vanilla", "apples", "sugar", "ground cinnamon", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 408.6 [FatContent] 27.9 [SaturatedFatContent] 10.7 [CholesterolContent] 87.2 [SodiumContent] 254.1 [CarbohydrateContent] 37.1 [FiberContent] 2.4 [SugarContent] 30.1 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] --------CRUST-------------. heat oven to 350F degrees. mix crumbs, pecans, sugar, cinnamon and marg:press onto bottom of a 9-inch springform pan. bake 10 minutes. ---------FILLING---------. beat cream cheese and 1/2 c of the sugar at med. speed until well blended. add eggs, 1 at a time, mixing well after each. blend in vanilla; pour over crust. Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer. sprinkle with chopped pecans. Bake 1 hour and 10 minutes. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.
[Name] Basil Cheesecake [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2001-09-25T10:33:00Z [Description] Make and share this Basil Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2 1/2", "1/2", "1/4", "1/2", "1", "1", "2", "1/2", "5", "1/2"] [RecipeIngredientParts] ["butter", "parmesan cheese", "basil", "parsley", "olive oil", "salt", "garlic", "ricotta cheese", "cream cheese", "parmesan cheese", "eggs", "pine nuts"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 558.5 [FatContent] 49.0 [SaturatedFatContent] 25.6 [CholesterolContent] 211.6 [SodiumContent] 744.3 [CarbohydrateContent] 8.8 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 22.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees. Butter bottom and sides of 10\" spring form pan. Mix bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into pan, turning to coat completely. Mix basil leaves, parsley, oil, salt and garlic in food processor until smooth paste forms, about 2 minutes, scraping sides occasionally. Put ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this mixture to a small bowl. Into the original 2/3 cheese mixture, fold in the basil mixture until well blended. Pour the basil mixture into the prepared pan and carefully spread an even layer of the cheese mixture on top. Sprinkle with pine nuts. Set pan on a baking sheet. Bake 1 1/2 hours. Turn oven off and cool cheesecake about 1 hour with the oven door slightly ajar. Transfer to a rack and cool completely. Serve at room temperature, or slightly warmed.
[Name] Beef Barbecue Casserole [AuthorId] 15020 [AuthorName] Ruth Ellen Hagar [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-09-25T10:33:00Z [Description] Make and share this Beef Barbecue Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["hamburger", "barbecue sauce", "cheese", "onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 685.5 [FatContent] 31.0 [SaturatedFatContent] 12.2 [CholesterolContent] 103.0 [SodiumContent] 1936.0 [CarbohydrateContent] 62.6 [FiberContent] 8.7 [SugarContent] 7.3 [ProteinContent] 40.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat over to 375 degrees. Brown hamburger, drain fat. Add pork and beans, barbecue sauce, onions, salt, and pepper. Simmer 5 minutes. Pour into lightly greased casserole dish. Cut biscuits in halves, place cut side down, forming circle around edge of casserole. Top with grated cheese. Bake 20 minutes.
[Name] Sour Cream Apple Pie [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-09-25T10:34:00Z [Description] Make and share this Sour Cream Apple Pie 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/12/09/7/picNgEzlJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/7/picUzZ5bF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/7/picVy6S5C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/7/pictS2DVK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/7/picRNHF9F.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Canadian", "Low Protein", "Spring", "Summer", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/8", "3/4", "1/4", "1", "1/3", "1", "1/3", "1/4"] [RecipeIngredientParts] ["apples", "flour", "sour cream", "vanilla", "egg", "salt", "sugar", "nutmeg", "flour", "cinnamon", "sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 505.2 [FatContent] 26.6 [SaturatedFatContent] 12.2 [CholesterolContent] 71.3 [SodiumContent] 322.1 [CarbohydrateContent] 63.7 [FiberContent] 2.0 [SugarContent] 41.9 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine first 8 ingredients . Pour into prebaked 9 inch pie shell. Bake in 375°F oven for 30 minutes . In the meantime, combine the topping ingredients . Crumble over pie. Bake for another 10-15 minutes .
[Name] Pate Cheesecake [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-09-25T10:34:00Z [Description] Make and share this Pate Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "16", "8", "1/4", "2", "1", "1/2", "3"] [RecipeIngredientParts] ["crouton", "butter", "gelatin", "water", "cream cheese", "Miracle Whip", "onions", "mustard", "lemon juice", "pimientos"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.3 [FatContent] 16.3 [SaturatedFatContent] 10.2 [CholesterolContent] 49.2 [SodiumContent] 164.6 [CarbohydrateContent] 4.1 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine Croutons and butter. Press into the bottom of a spring form pan. Bake at 350F degrees. for ten minutes. Soften gelatin in cold water; stir over low heat until dissolved. Combine softened cream cheese, liver sausage and Miracle Whip, mixing at medium speed on mixer until well blended. Gradually add gelatin. Stir in onion, pimento, mustard and lemon juice until well blended. Pour into pan over baked crust. Chill until firm. When ready to serve, remove rim of pan. If you don't have a spring form pan, just put into anything that you can bake in. The original recipe called for 1/2 cup lemon juice. I think that this is too much and a little too tart. If you use 1/4 cup lemon juice, that will be fine.
[Name] Halloween Bonfire Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-25T10:34:00Z [Description] Fireworks and bonfire potatoes - what a great combo. You can have any variety of toppings for the potatoes try traditional sour cream & chives etc etc Use you imagination go wild! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/9/pichFIwAh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/9/picfRp5DH.jpg"] [RecipeCategory] Potato [Keywords] ["Beans", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Halloween", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["potatoes", "ground beef", "chili powder", "salt", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 402.7 [FatContent] 18.2 [SaturatedFatContent] 9.4 [CholesterolContent] 68.2 [SodiumContent] 525.8 [CarbohydrateContent] 38.1 [FiberContent] 5.0 [SugarContent] 1.9 [ProteinContent] 22.0 [RecipeServings] 8.0 [RecipeYield] 8 Potatoes with topping [RecipeInstructions] Bake your potatoes until they are almost cooked. About 35 min at 375°F - you can do this ahead of time. ------Make the stuffing-------------. In a skillet fry the ground beef, crumbling it as you cook. Drain off all the fat. Stir in the chili powder, salt & chili sauce and continue cooking. When fully cooked, stir in the chili con carne. You can reheat just before you are serving. When you have the bonfire going, place the partially baked potatoes around the edge of the fire. Each child is responsible for their own potato (watch them closely so they don't burn]. You can also have each potato on a metal hot dog stick so it is easier and safer for the children to turn the potatoes. When cooked, top with the chili & cheese and enjoy.
[Name] Amazing Stuffed 'shrooms [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-25T10:34:00Z [Description] My husband's friend Mark introduced me to this recipe. They always disappear quickly when I serve them at gatherings. You may need to add a little more or a little less of the ingredients to get enough mixture. If you have some left over, it's pretty good to eat off of the spoon! [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "1", "3", "1/2 - 1", NA] [RecipeIngredientParts] ["mushrooms", "cream cheese", "milk", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 67.6 [FatContent] 2.3 [SaturatedFatContent] 1.2 [CholesterolContent] 5.5 [SodiumContent] 193.9 [CarbohydrateContent] 8.9 [FiberContent] 0.9 [SugarContent] 1.3 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 24 mushrooms [RecipeInstructions] Wash mushrooms and remove stems; chop stems. Mix the bread crumbs, cream cheese, and enough milk to just moisten the mixture. Stirring constantly, place over medium low heat on the stove until cheese has melted. If needed, add more milk (you don't want it too wet nor too dry]. Stuff mixture into mushroom caps- sprinkle with Parmesan cheese. Place mushrooms on foil lined pan and cook at 300° until browned, approximately 10 minutes. If you wish, you may add two crumbled strips of bacon to the mixture before you stuff it into the mushrooms. Serve hot.
[Name] Orange Pumpkin Muffins [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT23M [PrepTime] PT10M [TotalTime] PT33M [DatePublished] 2001-09-25T15:11:00Z [Description] Make and share this Orange Pumpkin Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Grains", "Vegetable", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1 1/2", "1", "1/2", "1/2", "1", "1/2", "2", "1/3", "1", "1/3", "1", "1/2"] [RecipeIngredientParts] ["flour", "pumpkin pie spice", "baking soda", "baking powder", "salt", "sugar", "brown sugar", "eggs", "canned pumpkin", "orange zest", "walnuts", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 182.7 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 23.5 [SodiumContent] 188.0 [CarbohydrateContent] 28.6 [FiberContent] 1.0 [SugarContent] 18.0 [ProteinContent] 2.6 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Mix flour and spices in small bowl. In large bolw,mix sugars,eggs and oil. Add pumpkin, orange juice and zest,beat until well blended. Stir in dry ingredients just until moistened. Fill paper lined muffin cups 2/3 full. Sprinkle each muffin with 1 tsp nuts. Bake 20-23 minutes at 350 degrees. Cool.
[Name] Cheese Onions [AuthorId] 6512 [AuthorName] Virginia Chandler [CookTime] PT52M [PrepTime] PT25M [TotalTime] PT1H17M [DatePublished] 2001-09-25T15:11:00Z [Description] My mother had made these for years only for Thanksgiving. These are to good to only enjoy once a year. I finally coaxed the recipe from her and I make it for everyday occassions. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/2/picLRSjC2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/2/pic2z1aXg.jpg"] [RecipeCategory] Cheese [Keywords] ["Onions", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "4", "4", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["butter", "flour", "milk", "extra-sharp cheddar cheese", "Velveeta cheese", "blue cheese", "parmesan cheese", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 284.0 [FatContent] 22.0 [SaturatedFatContent] 14.1 [CholesterolContent] 70.5 [SodiumContent] 1522.4 [CarbohydrateContent] 6.7 [FiberContent] 0.2 [SugarContent] 2.6 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Defrost Onions. Melt butter then stir in flour, salt and pepper. Cook 2 minutes. Add milk, all cheeses and hot sauce. Stir until cheeses are melted. Add onions. Pour mixture into a greased casserole dish. Bake covered for 30 minutes, remove cover and bake another 20 minutes.
[Name] Savory Chuck Roast [AuthorId] 6512 [AuthorName] Virginia Chandler [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 2001-09-25T15:11:00Z [Description] Make and share this Savory Chuck 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/12/10/3/picd7zaSt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/3/picQ6CPXM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/3/picySh6fX.jpg"] [RecipeCategory] Roast Beef [Keywords] ["Meat", "Savory", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1/4", "2", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["white vinegar", "flour", "olive oil", "sweet sherry", "brewed coffee", "fresh mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 650.2 [FatContent] 27.6 [SaturatedFatContent] 10.2 [CholesterolContent] 224.5 [SodiumContent] 282.1 [CarbohydrateContent] 11.1 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 73.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut 8-10 slits in roast, sprinkle with vinegar and garlic salt then dredge in flour. Brown roast on all sides in hot oil. Transfer to baking pan or slow cooker. Stir together soup mix, sherry and coffee. Pour over roast. Add mushrooms. Bake at 350 for 3 hours.
[Name] Marzipan [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-25T15:12:00Z [Description] Make and share this Marzipan 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/12/10/4/picFpSx2j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/4/pic3E8zN0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/4/picY2ZkzA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/4/picx6OP5a.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "European", "Low Cholesterol", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "1 1/3", "1/2", "2", "2 1/4", "1"] [RecipeIngredientParts] ["confectioners' sugar", "water", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1258.3 [FatContent] 35.4 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 32.6 [CarbohydrateContent] 230.1 [FiberContent] 8.7 [SugarContent] 213.1 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] ["Place almonds in a blender container or food processor bowl Cover and blend or process until ground.", "In a mixer bowl combine the ground almonds, the 1 1/3 cups confectioners' sugar, almond extract and 2 tablespoons water Beat with electric mixer until the mixture forms a ball.", "Gradually add the 2 1/4 cups confectioners' sugar, beating until combined.", "Stir in enough egg white (about 1 tablespoon] to form a clay-like mixture.", "Tint with food coloring, if desired.", "Mold or shape the marzipan as desired, using about 2 teaspoons marzipan for each shape." ]
[Name] Streusel Plum Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-25T15:12:00Z [Description] This cake is low in fat and not too sweet. The glaze is optional, it takes a minute to prepare and adds only a few more calories. Great way to use up fresh plumbs in season. We like it best without the glaze, which also helps the diabetic. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/5/pic1C4GSB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/5/piceYKVNe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/10/5/picXqsWXP.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Canadian", "Low Protein", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "2", "1 1/2", "1", "1/2", "2", "1/2", "1", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["granulated sugar", "eggs", "all-purpose flour", "baking powder", "2% low-fat milk", "plums", "brown sugar", "cinnamon", "icing sugar", "milk", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 277.3 [FatContent] 7.2 [SaturatedFatContent] 1.3 [CholesterolContent] 38.2 [SodiumContent] 109.8 [CarbohydrateContent] 50.3 [FiberContent] 1.8 [SugarContent] 34.3 [ProteinContent] 4.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, cream together sugar, margarine and egg yolks until fluffy. Combine flour with baking powder. Beat into egg mixture alternately with milk. Beat egg whites until stiff but not dry. Fold into batter. Pour batter into greased 9 inch square cake pan. Halve and pit plums. Arrange over batter. Streusel topping-------------. In a small bowl, combine brown sugar, margarine and cinnamon. Sprinkle over fruit. Bake in 350°F oven for 35-45 minutes or until top is golden and tester inserted into centre of cake comes out clean. Glaze (optional] --------------. Combine icing sugar, milk and vanilla. Drizzle over cooled cake.
[Name] Apricot Delights [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-09-25T15:12:00Z [Description] Make and share this Apricot Delights recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Christmas", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2/3", "1", "2", "1 3/4", NA] [RecipeIngredientParts] ["sugar", "pecan halves", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.1 [FatContent] 1.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 8.2 [FiberContent] 0.6 [SugarContent] 7.5 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 90 candies [RecipeInstructions] In food processor or blender, process orange juice and apricots until pureed. Combine apricot mixture and 2 cups sugar in a medium saucepan. Over medium high heat, stirring constantly, bring to boil. Keep stirring, reduce heat to medium and boil 12-14 minutes. Remove from heat and cool for 20 minutes. Drop teaspoonfuls of mixture into a small bowl of sugar. Press a pecan half into top of each candy. Spoon sugar over candy to coat. Sprinkle a sheet of wax paper with sugar. Use a fork to carefully transfer candy to paper. Store between sheets of waxed papers in airtight container.
[Name] Pickled Eggplant (Aubergine) [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-25T15:12:00Z [Description] Make and share this Pickled Eggplant (Aubergine) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1/2", "1", "3 1/2", "1/2", "1"] [RecipeIngredientParts] ["eggplants", "onions", "whole allspice", "cinnamon stick", "red wine vinegar", "honey", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.9 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 29.1 [CarbohydrateContent] 64.0 [FiberContent] 19.5 [SugarContent] 42.6 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 5 pints [RecipeInstructions] Boil eggplants and onions in water for 5 minutes, drain, plunge into ice water and drain again. Meanwhile place allspice, peppercorns and cinnamon into a spice bag and cook with vinegar, honey and water to boiling. Simmer until syrup is thick. Add eggplants and onions and heat through. Remove bag and pour mixture into clean hot jars. Seal and process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
[Name] Strawberry-Banana Smoothie [AuthorId] 19871 [AuthorName] Hougly [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-09-26T10:28:00Z [Description] I was experimenting with some liquor (I'm a bartender) and I just stumbled across this. It's a cross between a Daquari and a Julius. Be sure to server in a Sugar rimmed glass with a Orange or Lemon wheel and a mint leaf for colour. If you want more my ICQ # is 4285337 [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Strawberry", "Berries", "Fruit", "Canadian", "Spring", "Summer", "< 30 Mins", "Refrigerator", "Beginner Cook", "Freezer", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "12", "2", NA] [RecipeIngredientParts] ["vodka", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 31.3 [CarbohydrateContent] 7.4 [FiberContent] 1.1 [SugarContent] 5.4 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Take your ice and 7up and put it in the blender. Blend it until the ice is slushy. Add your Banana Liquer Vodka. Mix for about 45 seconds. Add you strawberrys and blend until smooth. Add your Motts and egg whites. Blend until frothy.
[Name] Mushroom and Pea Soup [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Mushroom and Pea 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/12/10/9/12109.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "1", "5 -6", "2 -3", "1", "1", NA, "1 -2", NA] [RecipeIngredientParts] ["chicken", "green peas", "mushrooms", "green onions", "carrot", "salt", "soya sauce", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 177.8 [FatContent] 4.6 [SaturatedFatContent] 1.2 [CholesterolContent] 10.8 [SodiumContent] 627.0 [CarbohydrateContent] 20.8 [FiberContent] 2.7 [SugarContent] 9.2 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean mushrooms and chop into quarters. Cut the spring onion greens into three inch pieces. Peel and dice the carrot. Cut the boiled chicken into cubes. Boil peas, mushrooms and carrot in chicken broth till done. While it is boiling, add chicken cubes and spring onion greens. Beat egg white lightly and drop into the boiling soup through a sieve. Add soya sauce and lastly salt and pepper to taste. Serve hot with bread.
[Name] Lamb Persille [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT2H10M [PrepTime] PT30M [TotalTime] PT2H40M [DatePublished] 2001-09-26T10:28:00Z [Description] Crunchy, tasty and easy to prepare. Mint sauce could be used but I prefer the taste of the lamb rather than the mint. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 -4", "2", "1/3", "2", "1", "3", "3", "1"] [RecipeIngredientParts] ["boneless leg of lamb", "parsley", "garlic", "salt", "butter", "margarine", "Dijon mustard", "peppercorn"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 544.5 [FatContent] 35.1 [SaturatedFatContent] 15.7 [CholesterolContent] 128.8 [SodiumContent] 687.2 [CarbohydrateContent] 20.8 [FiberContent] 1.8 [SugarContent] 1.8 [ProteinContent] 34.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Tie meat together and saute on all sides till brown. Mix bread crumbs, parsley, garlic, salt& butter. Coat cooled lamb with Dijon mustard. Dot with peppercorn. Pat bread crumb mixture over lamb. Roast on a rack at 350 for 2 hours. Cool 10 min, untie& cut into 8 slices.
[Name] corn dish [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this corn dish recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "spaghetti noodles", "kernel corn", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 312.1 [FatContent] 20.4 [SaturatedFatContent] 5.6 [CholesterolContent] 12.1 [SodiumContent] 762.1 [CarbohydrateContent] 30.2 [FiberContent] 2.7 [SugarContent] 4.8 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "put all ingredients together bake 325 until spaghetti well done."
[Name] Baked Sausage Potatoes and Cheese [AuthorId] 19345 [AuthorName] Jessica1 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-09-26T10:28:00Z [Description] Mmm...cheesy goodness. This is especially good on those cold days. I got this recipe from my mom and her best friend a couple of years ago and have been enjoying it ever since. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/11/2/picmJDSsO.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "5", NA, "2"] [RecipeIngredientParts] ["sausage", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 778.1 [FatContent] 39.8 [SaturatedFatContent] 12.1 [CholesterolContent] 65.8 [SodiumContent] 1060.8 [CarbohydrateContent] 83.3 [FiberContent] 10.2 [SugarContent] 3.6 [ProteinContent] 22.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Put oil in skillet and place over medium heat until hot. Brown sausage on both sides. Place sausage in between layers of paper towels to get out as much of the grease as possible. Spray deep baking dish with Crisco and place sausage into it. Brown potatoes, (but do not fry until done] in the sausage grease left in skillet. You may need to add a bit more oil. Follow the same paper towel method as you did in step #3. This time with the potatoes. Place potatoes on top of sausage in deep baking dish. Bake at 375°F until potatoes are soft (about 45 minutes]. Check often, as not to burn. Place a layer of sliced cheese over top when potatoes are soft. Put back in the oven until cheese is melted (about 5 minutes]. Serve and enjoy.
[Name] Soetkoekies (Traditional South African Biscuits) [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Soetkoekies (Traditional South African Biscuits) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "South African", "African", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1/2", "1/2", "1/4", "1", "4", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["flour", "baking soda", "cream of tartar", "ground cinnamon", "ground ginger", "ground nutmeg", "ground cloves", "brown sugar", "butter", "eggs", "port wine", "sherry wine"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 118.4 [FatContent] 5.6 [SaturatedFatContent] 2.2 [CholesterolContent] 20.5 [SodiumContent] 70.7 [CarbohydrateContent] 14.9 [FiberContent] 0.7 [SugarContent] 7.5 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 30-40 Biscuits [RecipeInstructions] Combine the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl. Add the butter and cut into the flour mixture. Add the beaten eggs and red wine and mix dough together vigorously until it can be formed into a ball. Preheat oven to 350°F. On a lightly floured surface, roll the dough into a rough circle about 1/4\" thick. With a cookie cutter, cut the dough into 2-inch rounds. Arrange the rounds about 1 inch apart on a buttered cookie sheet. Continue cutting cookies, then brush each gently with the egg white. Bake for 15 minutes, until golden brown. Remove to a rack to cool completely.
[Name] Hamburger and Yorkshire pudding [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-09-26T10:28:00Z [Description] This is similar to" Toad in the hole", just a slightly different version. Love it on a blustery night. Instead of meatballs take a shortcut (shown in the photo) use sausages - I used hot Italian and made only half the recipe. Worked well. I browned the sausages for 15 minutes in the oven before pouring in the Ice Cold Yorkshire Pudding. The Yorkshire was light and tasty. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/11/4/piciKyIZq.jpg" [RecipeCategory] Meat [Keywords] ["Canadian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "3/4", "3/4", NA, "1/2", "1", "1/2", "4", "2"] [RecipeIngredientParts] ["eggs", "milk", "flour", "salt", "ground beef", "salt", "pepper", "Dijon mustard", "onion", "cornstarch", "ketchup", "chili sauce", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 393.4 [FatContent] 17.8 [SaturatedFatContent] 7.2 [CholesterolContent] 159.4 [SodiumContent] 1051.0 [CarbohydrateContent] 32.4 [FiberContent] 1.0 [SugarContent] 4.0 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ----------YorkshirePudding----------. sift flour and salt together. Beat eggs and milk together. Gradually add liquid to the flour. Beat for two minutes and refrigerate . Leave it in the fridge for at least an hour so it is ice cold when you pour it into baking dish -------Meatballs-------------. Mix all the ingredients together and shape into walnut sized balls. In a skillet brown the balls but so not cook through. Putting it together: Heat oven to 400F degrees.Heat the cassorole dish & grease it Pour half of the Yorkshire pudding into a 10x6x2 greased casserole dish. Scatter the meat balls evenly in the batter. Pour over the remaining batter. Bake uncovered for about 25-30 minutes. The pudding should be puffed up around the meatballs and golden tipped.
[Name] Spaghetti Sauce to Die For [AuthorId] 19893 [AuthorName] Luke Meakins [CookTime] PT2H5M [PrepTime] PT20M [TotalTime] PT2H25M [DatePublished] 2001-09-26T10:28:00Z [Description] This is a hearty (meaty) yet tangy spaghetti sauce that I have tweaked to almost perfection. A must try for any Italian food lovers out there. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Meat", "European", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2 -3", "3", "1", "2", "1 1/2", "1", "1/2", "1/2", "1", "2", "1", NA] [RecipeIngredientParts] ["ground beef", "green pepper", "garlic cloves", "diced tomatoes", "tomato paste", "brown sugar", "oregano", "salt", "dried thyme", "dried basil", "bay leaf", "water", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 427.8 [FatContent] 23.2 [SaturatedFatContent] 9.0 [CholesterolContent] 102.8 [SodiumContent] 1208.9 [CarbohydrateContent] 24.7 [FiberContent] 5.2 [SugarContent] 14.7 [ProteinContent] 31.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet cook the meat, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme and bay leaf. Stir in water. Pour into large pot (one that is wider than it is tall]. Bring to boiling; reduce heat. Simmer, uncovered, for l½ to 2 hours or till sauce is of desired consistency, stirring occasionally, the thicker the better. Add lemon juice during last 5 minutes of simmering. Remove bay leaf. Serve over hot cooked pasta. Pass grated Parmesan cheese, if desired. Makes 6 servings.
[Name] Onion Cups [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-09-26T10:28:00Z [Description] This is a wonderfully light side dish FULL of flavor. Try it with My Honey-Lemon Chicken (Recipe #12129) found here at Recipezaar. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Spring", "Summer", "Winter", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "4", "4", "1", "1/4", "1/4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["sour cream", "horseradish", "red onions", "olive oil", "salt", "black pepper", "bacon", "beets", "garlic clove", "rosemary", "red bell pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 135.7 [FatContent] 7.5 [SaturatedFatContent] 3.0 [CholesterolContent] 10.2 [SodiumContent] 182.2 [CarbohydrateContent] 15.6 [FiberContent] 2.7 [SugarContent] 8.8 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine sour cream and horseradish; chill until ready to serve. Pre-heat oven to 400°F. Halve and peel red onion; CAREFULLY remove the outer TWO rings and place into shallow baking dish; upside down. Brush with oil and add 1/2 of salt and pepper. Roast for 15-20 minutes. Fry bacon. Chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes. Place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes. Carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used. Top with crumbled bacon. Return to oven and roast another 5 minutes. Serve with horseradish/sour cream sauce.
[Name] Pastel tres leches [AuthorId] 19823 [AuthorName] Manuel Rios [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Pastel tres leches recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1/4", "10", "10", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["sugar", "flour", "baking soda", "milk", "evaporated milk", "half cream", "brandy"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 460.9 [FatContent] 11.6 [SaturatedFatContent] 5.7 [CholesterolContent] 259.8 [SodiumContent] 1106.3 [CarbohydrateContent] 67.8 [FiberContent] 0.8 [SugarContent] 43.1 [ProteinContent] 16.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] preheat the oven at 300°C. Shake the yellows, with the sugar until they double the size. Add the flour, with the baking soda. Add the warm milk. Shake the whites until they get big, in spanish we say stir until they get like turron, the turron is a very very hard candy, so you need to shake them until they get like very very fluffy, if you use a machine let it go for a long long time. Add the whites to the other stuff, and mix it well. Put that in a mold, and put in the oven for 25 minutes. let it go cold. In the blender put the\"tres leches ingredients\", and blend them until they mix really good. Then put this mix over your cake, but let the cake absorb the mix, so I recomend to put this mix inside the mold with the cake, so it will really abosorb, let it like that for 1 hour and then take it out, add some whipe cream, and some cherrys to make it look wonderfull, AND ENJOY! I love to eat it with some coffee.
[Name] Creamy Mange-Tout & Beetroot Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Creamy Mange-Tout & Beetroot Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["300", "1", "125", "250", "4", "2", "12", "1", "125", "2", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["sugar", "mange-touts peas", "white mushrooms", "beetroots", "roasted sunflower seeds", "black olives", "hard-boiled egg", "plain yogurt", "olive oil", "apple cider vinegar", "mustard powder", "garlic clove", "sea salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.4 [FatContent] 8.0 [SaturatedFatContent] 2.3 [CholesterolContent] 43.6 [SodiumContent] 126.7 [CarbohydrateContent] 8.2 [FiberContent] 1.8 [SugarContent] 5.3 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange salad leaves, sprinkle with sugar. Then add remaining ingredients (except for sunflower seeds and egg] in a bowl. Whisk vinaigrette ingredients. Toss salad with dressing and sprinkle with hard boiled egg and sunflower seeds. Toss gently just before serving.
[Name] Bath Bombs [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-26T10:28:00Z [Description] Bath bombs are (non-edible!) chunks of ... stuff that you throw in your bathwater. They soften the skin and smell great. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/11/9/01486343464.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/11/9/picOVbPqQ.jpg"] [RecipeCategory] Bath/Beauty [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1 -2", NA, NA] [RecipeIngredientParts] ["baking soda", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 30.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7665.4 [CarbohydrateContent] 7.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 8 bath bombs [RecipeInstructions] Mix together well a small amount of baking soda, food coloring and 10-20 drops of fragrance oil in a bowl. Add this mixture to the remaining baking soda, citric acid, and corn starch (and flower petals, if using]. Mix well. Spritz the mixture with water while mixing with your hands. Keep spritzing and mixing until a handful, when squeezed, keeps its shape. DO NOT ADD TOO MUCH WATER. Press the mixture firmly into your mold (try plain 2\" round chocolate molds]. Do not use molds that are large, nor those that have intricate detail- they will break. Pop out of mold immediately (be careful not to break it.] Let it dry overnight. The bath bomb will grow slightly when drying. Store by wrapping individually, or store in a jar with a tight lid.
[Name] Elegant Baked Eggs [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-26T10:28:00Z [Description] My brother loves this, he is crazy about these elegant eggs but I always pull his leg telling him that he gobbles them up too fast and doesn't admire their elegance:) [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["spinach", "eggs", "bacon", "parsley"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 194.9 [FatContent] 14.7 [SaturatedFatContent] 6.0 [CholesterolContent] 439.6 [SodiumContent] 158.0 [CarbohydrateContent] 1.9 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 13.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 Deg F. For each serving, butter an oven proof baking dish. Place spinach in the bottom of the dish. Break eggs over the mixture and sprinkle with bacon and parsley. Drizzle with cream. Bake for 10-12 minutes until yolks are thickened.
[Name] Pork Chops "n" Stuffing [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-26T10:28:00Z [Description] This is a hearty filling meal with potato and a veggie. Easy to make and great on those cold winter nights. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/12/1/picjRgPAh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/12/1/picXSDrFv.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1/2", "1/4", "1/4", "1/2", "1", "1/3"] [RecipeIngredientParts] ["onion", "butter", "margarine", "water", "poultry seasoning", "water"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 483.6 [FatContent] 31.1 [SaturatedFatContent] 13.5 [CholesterolContent] 105.5 [SodiumContent] 848.9 [CarbohydrateContent] 23.5 [FiberContent] 1.0 [SugarContent] 3.1 [ProteinContent] 26.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Brown chops and place in shallow baking dish Mix bread crumbs, onion, butter, 1/4 cup water & poultry seasoning Place a mound of stuffing on each chop Blend soup & 1/3 cup water and pour over chops Bake 1 hour or until tender.
[Name] North Carolina Pulled Pork [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5H [PrepTime] PT24H [TotalTime] PT29H [DatePublished] 2001-09-26T10:28:00Z [Description] Awesome-great-super-love it!!!! Great for football season!!! I make everything a day ahead for a hassle free day!!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Weeknight", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA, "2", "1", "2", "1", "2", "1", "1", "2", NA, "2", "3/4", "1/2", "1/2", "3", "3", "1", "1/2", "1/4", "1/4", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["salt", "cracked black pepper", "garlic powder", "onion", "garlic", "bay leaves", "light brown sugar", "apple cider vinegar", "salt", "fresh ground black pepper", "cayenne", "ketchup", "water", "Tabasco sauce", "water", "light corn syrup", "tomato paste", "vinegar", "molasses", "brown sugar", "liquid smoke", "salt", "onion powder", "pepper", "paprika", "garlic powder", "onion"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 46.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 630.0 [CarbohydrateContent] 9.2 [FiberContent] 0.3 [SugarContent] 7.7 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make the sauce one or two days ahead. Roll the pork in the salt, pepper and garlic powder. Bake like you normaly would, usually low and slow. At this point the rest is up to you-you can shred the pork now with forks, and chop some (this is what you would do if you had been grilling or smoking the roast], adding sauce of choice. Or, if you have a good amount of leftover pork butt roast you can -- Get a large pot and place the pork in it. Add water up to half way up the pork-cut up 3 or 4 onions and a whole head of garlic and add to water along with the bay-bring to a boil, cover and reduce to simmer-I simmer for around 3 hours or until the pork is falling away from the bone. Remove the meat (reserve the broth for something else like beans or soup] Shred the pork and add to sauce of choice. Serve on toasted buns, some folks put slaw on it or on the side and Southern Barbecued Beans. For the Lexington style sauce add all ingredients to a pot, bring to a boil and simmer to desired thickness. For the NC firey style bring to a boil-reduce and simmer for 15 minutes-this will keep for 6 months in the fridge.
[Name] Baked Apples [AuthorId] 19884 [AuthorName] Nicole Rocke [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Baked Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "butter", "cinnamon", "apple"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1135.8 [FatContent] 71.5 [SaturatedFatContent] 22.2 [CholesterolContent] 30.5 [SodiumContent] 1023.7 [CarbohydrateContent] 114.7 [FiberContent] 10.0 [SugarContent] 27.9 [ProteinContent] 11.5 [RecipeServings] 1.0 [RecipeYield] 1 apple [RecipeInstructions] Mix brown sugar, butter and cinnamon to form a paste. stuff paste into the cored apple, then wrap the apple with the pastry. use remaining pastry to add decorative touches. bake for 20 minutes at 375 degrees.
[Name] Baked Ribs with Chinese Sauce [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-09-26T10:28:00Z [Description] A touch of the Orient on a Western style meat. This really does work and tastes great. Simple and easy to prepare. It is also nice to be able to prepare it a day ahead. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "2", "2", "2", "4"] [RecipeIngredientParts] ["soy sauce", "chili sauce", "honey", "sherry wine", "garlic", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 84.2 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 1.5 [SodiumContent] 1476.8 [CarbohydrateContent] 11.9 [FiberContent] 1.1 [SugarContent] 7.0 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange ribs in one layer in baking dish. Combine soy sauce, chilli sauce, honey sherry garlic& onion. Brush on ribs and marinate overnight. Bake at 350 for 1 1/2 hours basting occasionally.
[Name] Kentucky Fried Chicken Seasoning Mix [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Kentucky Fried Chicken Seasoning Mix 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/12/12/5/picmBSj4X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/12/5/pic5eZYgl.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "4", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["salt", "flour", "pepper", "paprika", "mustard", "sweet basil", "oregano", "jamaica ginger"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 347.7 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 4717.1 [CarbohydrateContent] 72.5 [FiberContent] 6.9 [SugarContent] 1.3 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 3 cups (slightly less) [RecipeInstructions] Mix all together. Take pieces of chicken and dip in slightly beaten raw egg. Roll in spices. Fry chicken in oil. Bake in foil,metal or glass pan in a 350F degrees oven for 45 minutes.
[Name] Smarty pants = chicken, sausage, okra gumbo & rice [AuthorId] 7507 [AuthorName] Cajun Joe [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2001-09-26T10:28:00Z [Description] A fast, quick, and easy way to make that delicious Cajun New Orleans style gumbo. This can be made with or without sausage or okra, or just seafood, or a mixture of any kind of seafood you have except fish. The main reason that this gumbo is so good is that it's so easy, and it can stand up to the best tasting gumbo there is. My huge Cajun family here in New Orleans doesn't make gumbo from scratch anymore since Zartarians and Smokehouse arrived on the scene. The Zatarain, or the Smokehouse have no appreciable difference in taste, but Smokehouse is much cheaper to buy. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Stew", "Chicken", "White Rice", "Long Grain Rice", "Poultry", "Rice", "Meat", "Cajun", "Creole", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "4", "1/2"] [RecipeIngredientParts] ["Zatarians gumbo base mix", "Oak Grove smoke house gumbo base mix", "chicken", "smoked sausage", "frozen okra", "long grain white rice", "water", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 476.0 [FatContent] 25.0 [SaturatedFatContent] 7.8 [CholesterolContent] 77.2 [SodiumContent] 963.7 [CarbohydrateContent] 39.4 [FiberContent] 1.4 [SugarContent] 1.6 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] 2 Quarts [RecipeInstructions] -----Gumbo--------. Follow recipe on gumbo base container to mix base. Using water is good, but some chicken broth is better. Bring base to a low boil. This is the critical step= stir well because the base wants to stick to the bottom of the pot, while it is being fully dissolved. Add meat, and bring to a low boil again, lower fire and simmer for thirty minutes, stirring occasionally while scraping bottom of pot. stir in okra, and bring back to a low boil for 2-3 minutes, just enough to heat the okra, then serve with cooked long grain white rice. -----------Boiled long grain regular white rice recipe----------. Add salt to water and bring water to boil. Add rice and stir well. The moment you add the rice to the water, start timing for 13 minutes. stir occasionally during cooking process, while scraping bottom of pot. After 13 minutes, stir well, then drain rice using calendar, then run some hot faucet water over the rice in the calendar. Serve gumbo with rice added.
[Name] Deep Fried Ice Cream [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT1H40M [TotalTime] PT2H15M [DatePublished] 2001-09-26T10:28:00Z [Description] It was passed on to me by my friend, Sanjay Prakash who is a genius chef himself! It is as special as its name, very unique, very tasty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/12/7/Pz2VgbFWTPCGgl2srsUb_DFIC%205%20-%20final_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/12/7/4UjhzVOPSrOWyFbLqQgS_DFIC%205%20-%20final_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/12/7/9qyxlYxERSyv0lbrNC0b_DFIC%204%20-%20final_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/12/7/1rHbkGVlQCyZQjU8pQsf_DFIC%204%20-%20final_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/12/7/picZVHVqy.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Summer", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "50", NA] [RecipeIngredientParts] ["ice cream", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 435.0 [FatContent] 19.4 [SaturatedFatContent] 10.6 [CholesterolContent] 244.1 [SodiumContent] 357.4 [CarbohydrateContent] 53.3 [FiberContent] 1.6 [SugarContent] 30.8 [ProteinContent] 12.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Give the ice-cream scoops a perfect round.", "Put the 4 scoops in the deep freezer for 15 minutes.", "Give it an egg wash once you remove it from the deep freezer.", "Roll on the crushed corn flakes and give it a nice coating.", "Put it in the freezer for 20 minutes.", "Repeat the process twice.", "Heat the oil.", "Make sure it is burning hot.", "Deep fry the ice-cream quickly for 5-8 seconds.", "Make sure that the oil is very hot or the corn flakes won't get its colour.", "Now add little brandy or cognac and flambe it on the table." ]
[Name] Chicken & Rice for Two [AuthorId] 19319 [AuthorName] Robert Byrd [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-26T10:28:00Z [Description] This is my Mother's chicken & rice recipe, with slight modifications by me. I've always liked it, and thought it would be nice to pass along [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["chicken legs", "water", "butter", "salt", "water"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 864.6 [FatContent] 36.1 [SaturatedFatContent] 11.6 [CholesterolContent] 154.1 [SodiumContent] 2620.1 [CarbohydrateContent] 90.6 [FiberContent] 2.0 [SugarContent] 3.0 [ProteinContent] 40.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container. Cook on high for 7-8 minutes. Fluff with fork when done. In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out. In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth. Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix. Pour about 2/3 of the soup mix over the rice. Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken. Cover the pan, and cook in a 400 F. oven for 3/4 of an hour. Remove cover, and cook for an additional 10 minutes.
[Name] Honey-Lemon Chicken [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Honey-Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "Spring", "Summer", "Winter", "Weeknight", "Broil/Grill", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/4", "2", "1/2", "6"] [RecipeIngredientParts] ["honey", "lemon juice", "rosemary", "crushed red pepper flakes", "boneless skinless chicken breasts"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 190.1 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 68.4 [SodiumContent] 77.7 [CarbohydrateContent] 16.5 [FiberContent] 0.1 [SugarContent] 15.7 [ProteinContent] 27.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients and mix; pour over chicken let set in fridge for at least 4 hours. Grill outside or bake at 350°F for 1 hour. Basting with remaining mixture while cooking.
[Name] Dal With Protein Chunks [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Dal With Protein Chunks recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "1", "2 -3", "1/2", "1", "6 -7", NA, "2", "4", "1/2", NA] [RecipeIngredientParts] ["soyabean nuggets", "onion", "garlic", "ginger", "green chilies", "turmeric powder", "red chili powder", "curry leaves", "salt", "red chilies", "mustard seeds", "lemon juice"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 565.5 [FatContent] 16.2 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 44.5 [CarbohydrateContent] 84.9 [FiberContent] 18.9 [SugarContent] 9.6 [ProteinContent] 26.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash and soak dal for 3-4 hours. Soak soyabean nuggets in plenty of water for 2-3 hours. Drain off water and squeeze out water. Re-soak in fresh water for half an hour. Drain and then squeeze out excess water. Now the nuggets are ready for cooking. In the meantime, make a smooth paste of onion, tomato, garlic, green chillies and ginger. Keep aside. Drain the dal water and pour in 2 cups water. Pressure cook till done. Whisk while still hot to make a smooth puree. Heat 1 tbsp of oil and add the prepared paste. Fry on gentle heat till an aroma starts coming. Add prepared soyabean nuggets and red chilli powder. Mix well. Add a cup of water and cook covered for 5 minutes. Add puree of dal and cook on medium heat, stirring continuously, or 5 minutes. Heat the remaining oil and add mustard seeds and dry chillies broken into two. Fry till the chillies turn dark brown. Pour on the hot dal. Stir well. Simmer for a few minutes and remove from heat. Keep aside for atleast half an hour and then serve with lemon juice.
[Name] Turkish Chili [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Turkish Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Turkish", "Southwest Asia (middle East]", "Asian", "Kid Friendly", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "4", "3", "4", "1/2", "1/2", "1", NA, "5", NA] [RecipeIngredientParts] ["olive oil", "cooking onion", "tomatoes", "carrots", "red kidney beans", "tomato sauce", "fresh lemon juice", "whole cumin seed", "garlic cloves", "cilantro", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 346.1 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 213.1 [CarbohydrateContent] 61.8 [FiberContent] 17.9 [SugarContent] 11.1 [ProteinContent] 18.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil in a large pot and add the carrots and sauté for about 6 min (add water if needed instead of using more oil].", "Then add the onion and sauté for a couple of minutes.", "Next add all the ingredients in except the garlic and parsley and sauté at high until it begins to boil, then reduce to low heat.", "After reducing to lower heat add the garlic (the garlic flavour penetrates the ingredients much better this way] and simmer until the carrots are done.", "Take of the heat and add the cilantro and serve with or over rice and a side salad." ]
[Name] Stuffed Chard (Brenda Pulvermacher - Quadra Island) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-09-26T10:28:00Z [Description] From one of my favourite cookbooks "Island cookery -Quadra Island Child Care Society". Real nice way to serve chard, with more taste than cabbage rolls, also a nice change from the usual tomato sauce. I like to sprinkle them with grated parmesan. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/2/piccS32Of.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/2/pic2v1CoO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/2/picgJ7T0Y.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "2 1/2", "1", "1/4", "3/4", "3/4", "1", "1/2", "3/4", "1", "1/2"] [RecipeIngredientParts] ["chard leaves", "cooked brown rice", "onion", "cottage cheese", "feta cheese", "egg", "parsley", "roasted sunflower seeds", "dried dill", "fresh dill", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 581.2 [FatContent] 36.1 [SaturatedFatContent] 9.0 [CholesterolContent] 83.8 [SodiumContent] 1198.0 [CarbohydrateContent] 47.3 [FiberContent] 8.6 [SugarContent] 5.4 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onion in oil and mix all ingredients together except chard. Remove the stem on the chard and place about 2 tbsp filling on the underside of the leaf. Roll up, folding in the sides to make a tight little packet. Place seam side down in a greased casserole. Cover and bake for 30 minutes at 350°F.
[Name] Peanut Brittles [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Peanut Brittles recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "roasted peanuts", "unsalted butter"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 1457.3 [FatContent] 102.3 [SaturatedFatContent] 37.0 [CholesterolContent] 122.0 [SodiumContent] 928.2 [CarbohydrateContent] 124.4 [FiberContent] 9.1 [SugarContent] 104.7 [ProteinContent] 27.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Remove the skin of the roasted peanuts. Grease a metal plate with little oil and keep aside. In a heavy saucepan, add sugar and moist it with 5 tbsp of water. Cook and keep mixing on a low flame till the sugar turns into a light brown caramel. Add the peanuts into the caramel and mix them quickly. Drop in the pat of butter and stir. Quickly pour the sticky mixture onto the greased plate. Allow it to cool and set. Break into small pieces and serve.
[Name] Pork Chops in Onion Sauce (Schweinekotelett in Zwiebelsosse) [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-26T10:28:00Z [Description] Make and share this Pork Chops in Onion Sauce (Schweinekotelett in Zwiebelsosse) 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/12/13/4/QncE129CRhe9H6pRoi9h_1porkchop2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/1yDLbr2NQn2FVxiw3XSu_1porkchop3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/JoXDMvER06BSvrzYvHYO_1porkchop.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/piccDxqty.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/picL3eHOh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/picgIqogk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/picDGob3H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/piceLlYFp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/picKfxku0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/picKAjxMM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/picTow6dv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/picFB6fOI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/13/4/picq3yXdP.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", NA, "1 1/2", "1 1/2", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["flour", "onions", "onions", "beer", "beef broth", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 112.0 [Calories] 438.5 [FatContent] 23.2 [SaturatedFatContent] 6.7 [CholesterolContent] 137.3 [SodiumContent] 224.7 [CarbohydrateContent] 10.3 [FiberContent] 1.0 [SugarContent] 2.3 [ProteinContent] 42.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chops with salt and pepper; coat with flour. Heat oil, add chops, fry each side 3 minutes. Add onions, cook 5 minutes turning chops once. Pour in beer and broth. Cover and simmer 15 minutes. Remove chops to a 350 degree preheated oven. Season sauce to taste. Blend cornstarch with small amount of water, stir into sauce, cook until thick and bubbly. Pour over pork chops and serve.
[Name] Italian Potato Casserole with Sweet Peppers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-09-26T10:28:00Z [Description] Another do ahead casserole. Great for a buffet, especially around Cristmas , the colored peppers show through. If you wish lightly saute the peppers with the onion and mushrooms. I prefer them crisp.Nicely flavored combination. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/2", "3", "1/4", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["potato", "lite olive oil", "mushroom", "green pepper", "onion", "eggs", "seasoning salt", "bacon", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 437.4 [FatContent] 33.8 [SaturatedFatContent] 14.1 [CholesterolContent] 171.1 [SodiumContent] 384.9 [CarbohydrateContent] 22.5 [FiberContent] 3.6 [SugarContent] 4.8 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] After cooking the potatoes let them stand for 5 minutes before slicing. Place the sliced potatoes in a 9\" quiche dish or other oven proof dish. Saute the onions& Mushrooms until just soft. Beat together the eggs, cream,salt& pepper. Cover the potatoes with the peppers, mushrooms, onion and half the bacon. Pour in the beaten egg mixture. Cover with foil and bake at 350F degrees for apprx 35 minutes. Uncover add the rest of the bacon. Return to oven uncovered for about 10 minutes or until you can insert a knife and it comes out clean. Watch your bacon doesn't get too brown, if it starts to, loosely place foil over top. Casserole should be a nice golden color.
[Name] Xocoalt [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-09-26T10:28:00Z [Description] This is a modified version of what the Aztecs called "XOCOALT". Really great on a hot summer day. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "3", "1", NA] [RecipeIngredientParts] ["milk", "chocolate milk", "vanilla ice cream", "white chocolate"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 205.1 [FatContent] 9.8 [SaturatedFatContent] 6.1 [CholesterolContent] 36.8 [SodiumContent] 132.4 [CarbohydrateContent] 23.0 [FiberContent] 1.2 [SugarContent] 18.3 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the chocolate milk, milk and ice-cream in a blender. Stir in the vanilla sugar. Pour into glasses and decorate with white chocolate gratings.
[Name] Chicken Cajun [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-26T12:49:00Z [Description] Make and share this Chicken Cajun recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "70", "2", "1 -2", "3", "1", "1/2", NA] [RecipeIngredientParts] ["chicken wings", "hot chili sauce", "tomato ketchup", "paprika", "celery leaves"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 272.2 [FatContent] 20.3 [SaturatedFatContent] 5.0 [CholesterolContent] 75.5 [SodiumContent] 179.9 [CarbohydrateContent] 3.5 [FiberContent] 0.3 [SugarContent] 2.8 [ProteinContent] 18.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the grill to moderate heat. Line the grill pan with foil and place the chicken wings on top. Mix remaining ingredients together in a small bowl and then brush over the wings. Grill for 15 minutes, turning once and brushing the pan juices until chicken is deep brown and cooked through. Arrange the chicken wings on plates and serve with coleslaw.
[Name] Crunchy Chicken With Pesto Toasts [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-26T12:49:00Z [Description] Make and share this Crunchy Chicken With Pesto Toasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["8", NA, "400", "8", "12", "75", "50", "1"] [RecipeIngredientParts] ["chicken thighs", "pesto sauce", "parmesan cheese", "pine nuts", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 800.7 [FatContent] 45.3 [SaturatedFatContent] 12.7 [CholesterolContent] 174.4 [SodiumContent] 1356.2 [CarbohydrateContent] 49.7 [FiberContent] 4.2 [SugarContent] 8.9 [ProteinContent] 48.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat grill. Arrange the chicken in a wide, flameproof dish and brush lightly with oil. Place under the grill for about 15 minutes, turning occasionally, until juices run clear. Pour off excess fat. Mix passata with half pesto and spoon over chicken. Return to grill for 1 minute. Meanwhile, spread he remaining pesto onto the slices of bread. Arrange the bread on top of the chicken and sprinkle with Parmesan. Scatter top with pine nuts. Grill for 2-3 minutes, until browned and bubbling. Garnish and serve.
[Name] Speedy Snack Of Cookies [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2001-09-26T12:49:00Z [Description] Make and share this Speedy Snack Of Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1 1/2", "1/2", "1 1/2", "6", "2", "3", "2", "1 1/2"] [RecipeIngredientParts] ["eggs", "brown sugar", "sugar", "butter", "salt", "flour", "chocolate chips", "walnuts", "vanilla", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.5 [FatContent] 28.7 [SaturatedFatContent] 13.5 [CholesterolContent] 57.0 [SodiumContent] 291.2 [CarbohydrateContent] 59.4 [FiberContent] 2.8 [SugarContent] 37.0 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] ["Preheat oven t 190 Deg C.", "Beat eggs for a few minutes.", "Add sugars, vanilla and butter, mixing to combine.", "Sift together the flour, salt and baking soda.", "Add it to the egg mixture.", "Stir in the chocolate chips and walnuts.", "Line a cookie sheet with wax paper and drop batter by spoonfuls onto paper.", "Bake for about 15 minutes.", "Let cool for 10 minutes on a cool sheet before removing.", "Change paper after each batch.", "Store in an airtight container.", "You can also crumble the cookies and mix into ice cream for an interesting and delicious dessert!" ]
[Name] Delicious Roast Turkey [AuthorId] 12258 [AuthorName] Soraiya Wilkins [CookTime] PT3H15M [PrepTime] PT30M [TotalTime] PT3H45M [DatePublished] 2001-09-26T12:49:00Z [Description] We usually buy extra turkeys around Thanksgiving when they are on sale and I always experiment with different spices and I tried this and it was delicious. It also makes its own gravy. [Images] character(0) [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Christmas", "Thanksgiving", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, "1", "4", "1", "2", "1"] [RecipeIngredientParts] ["turkey", "butter", "salt", "lemon pepper", "poultry seasoning", "chicken broth", "chicken bouillon cubes", "carrots", "onion"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 1483.8 [FatContent] 73.6 [SaturatedFatContent] 20.7 [CholesterolContent] 617.7 [SodiumContent] 1305.8 [CarbohydrateContent] 3.9 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 187.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Remove bag containing turkey parts from cavity. Rinse turkey and let drain. Place turkey inside of Dutch Oven or a roaster. Put salt, lemon pepper, poultry seasoning all over turkey including inside of cavity. Place butter slices under skin and inside cavity. Place carrot halves and onion inside cavity. Pour broth over turkey and in pan. Add bouillons and cover with lid. Put turkey in oven and let cook for 45 minutes at 400 degrees. Turn oven down to 250 and let cook 3 more hours. Occasionally basting with broth in bottom of pan. To brown the turkey, remove lid during last 30-45 minutes. Remove from oven, let stand 15 minutes or so and then it is ready to serve. This recipe is really easy and it makes a delicious turkey!
[Name] Yams Sensational [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-09-26T14:47:00Z [Description] Just right for the holidays! Serve this delicious, pretty yam dish and your friends will think you're a gourmet chef. Hint: It's really easy to prepare! Tested at high altitude. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/14/1/picyVVZZl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/14/1/pic9S3P8Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/14/1/picUVT7Od.jpg"] [RecipeCategory] Vegetable [Keywords] ["Vegan", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "1/4", "4"] [RecipeIngredientParts] ["brown sugar", "nutmeg", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 336.4 [FatContent] 10.6 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 16.9 [CarbohydrateContent] 59.4 [FiberContent] 6.8 [SugarContent] 19.8 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bake yams (skin on] at 350-degrees until tender when pierced with fork (approximately 45 minutes to 1 hour]. Remove from oven and wrap in damp paper towel. Increase oven temperature to 450-degrees. Allow to cool for 10 minutes. Peel off skin. Slice yams into 1/2\" thick rounds. (For extra-nice presentation, after you've cut the rounds, use a cookie cutter to create scalloped edges or fancy shapes.] Place yam slices in a shallow baking dish that has been sprayed with non-stick cooking spray and pour orange juice over all. Mix nutmeg with brown sugar and sprinkle atop each slice. Top each slice with finely chopped pecans. Bake in oven for 10 minutes, or until the sugar is melted and pecans slightly toasted. Serve immediately.
[Name] Chocolate Mousse [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-09-26T14:47:00Z [Description] This is a great finale to any dinner party or weekend treat that the whole family will enjoy. Decedently naughty but whose worrying! Another one on the top of my list of favourites! [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["100", "1/4", "6", "3", "1", "3", "1/4", NA] [RecipeIngredientParts] ["unsalted butter", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 291.2 [FatContent] 25.4 [SaturatedFatContent] 15.4 [CholesterolContent] 125.9 [SodiumContent] 38.0 [CarbohydrateContent] 14.9 [FiberContent] 0.7 [SugarContent] 12.8 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves slight peaks on the surface. Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar a little at a time and continue beating until stiff shining peaks are formed. Fold in the chocolate mixture carefully and then fold in the whipped cream. Put the mousse into individual dishes. Cover and chill for several hours. Decorate the mousse with swirls of whipped cream or serve separately, if desired. Make the mousse extra special by adding to the topping few handmade chocolate leaves and a quarter segment of orange dipped in sugar.
[Name] Roasted Red Pepper Pasta Sauce [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-26T14:47:00Z [Description] Roasting brings out the best in vegetables by concentrating their essential oils. This creamy sauce is short on spiciness but long on flavor! Plus, it's easy, elegant and very romantic! Tested at high altitude. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Southwestern U.S.", "Low Cholesterol", "High In...", "Roast", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1", "2", "2", NA] [RecipeIngredientParts] ["margarine", "butter", "olive oil", "garlic", "green onions", "flour", "other dry white wine", "dried basil"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 298.6 [FatContent] 13.1 [SaturatedFatContent] 2.4 [CholesterolContent] 6.8 [SodiumContent] 268.0 [CarbohydrateContent] 30.9 [FiberContent] 2.1 [SugarContent] 22.2 [ProteinContent] 14.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees. Lightly spray a pie tin or baking sheet with non-stick cooking spray. Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn. Remove from oven and allow to cool. Halve the pepper and remove stem, seeds and pith. Refrigerate or freeze until ready to use. Melt margarine and olive oil in saucepan over medium heat. Bruise garlic clove with knife blade and add to saucepan. Add onions. Stir frequently until onions begin to wilt and caramelize slightly. Whisk in flour. Cook for 30 seconds. Add evaporated milk in one smooth stream, whisking constantly. Add chablis. Whisk constantly until mixture comes to a boil (This process may take several minutes]. Boil slowly for 1 minute. Add pepper. Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally. Remove from heat. Add basil, plus salt and pepper to taste. Serve over warm pasta (I prefer bowtie, but it also goes great with linguine].
[Name] Iced Mocha - quick and easy [AuthorId] 19893 [AuthorName] Luke Meakins [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-26T14:47:00Z [Description] Make and share this Iced Mocha - quick and easy recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1"] [RecipeIngredientParts] ["water", "2% low-fat milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 252.4 [FatContent] 8.1 [SaturatedFatContent] 4.5 [CholesterolContent] 20.3 [SodiumContent] 229.2 [CarbohydrateContent] 34.9 [FiberContent] 1.0 [SugarContent] 24.8 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 1 glass [RecipeInstructions] Start by filling a glass with ice and put it in freezer. Next, in a glass measuring cup combine cappuccino mix and water. Mix vigoursly, if pasty, add more water. Now add chocolate syurp to measuring cup. Finally add milk to the 1 cup line on your measuring cup. Mix well and pour over ice.
[Name] Harry's Zucchini Ginger Marmalade [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-09-26T14:48:00Z [Description] This is my brother Harry's recipe (except for the addition of the ginger) and it is great flavored marmalade for toast or glaze a chicken with it. Economical and very tasty.If you don't like ginger leave it out this how his original recipe was. Harry's a good cook so trust me this is a great spread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/14/5/pic2hJFbz.jpg" [RecipeCategory] Fruit [Keywords] ["Canadian", "Free Of...", "Weeknight", "Canning", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "8", "3", "3", "1", "1", "2"] [RecipeIngredientParts] ["zucchini", "sugar", "lemons", "oranges", "lime", "gingerroot", "gelatin"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 833.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 17.2 [CarbohydrateContent] 215.1 [FiberContent] 4.7 [SugarContent] 206.7 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 8 Pints [RecipeInstructions] Squeeze the juice from the fruit then shred the peels, remove the pith from peel before shredding\r\nPut all the ingredients, including juice into a large pot, sprinkle in the gelatin Bring to a boil and simmer for at least an hour. Ladle into sterilized pint jars. Seal, if not sealed water bath for 10 minutes.
[Name] Oriental Bean Sprouts [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-26T14:48:00Z [Description] Make and share this Oriental Bean Sprouts recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", NA, "100", "100", "1", "4"] [RecipeIngredientParts] ["red wine vinegar", "mung bean sprouts", "button mushrooms", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.3 [FatContent] 13.9 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 185.2 [CarbohydrateContent] 5.2 [FiberContent] 1.9 [SugarContent] 3.4 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the oil, vinegar, shoyu and season to taste. Mix together the other ingredients. Toss with the dressing and chill before serving.
[Name] Peppy Chicken Wings [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-09-26T14:48:00Z [Description] Make and share this Peppy Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["900", "2", "1", "2", "1", "1", "2", "1", NA, NA, "1"] [RecipeIngredientParts] ["chicken wings", "ginger", "garlic", "tomatoes", "Worcestershire sauce", "light soy sauce", "malt vinegar", "salt", "black pepper", "caster sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.5 [FatContent] 42.9 [SaturatedFatContent] 11.3 [CholesterolContent] 173.2 [SodiumContent] 714.0 [CarbohydrateContent] 5.8 [FiberContent] 1.3 [SugarContent] 3.3 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a sharp knife, carefully cut the chicken wings into 2 and set to one side. Heat oil in a wok. Add chicken pieces and stir fry over high heat for 6 minutes. Add ginger and garlic and stir fry for a min. Add tinned tomatoes, the 2 sauces, vinegar, castor sugar and salt and pepper. Partially cover and cook, stirring occasionally, for about 25 minutes. until the chicken is tender and the sauce has reduced and thickened. Serve immediately.
[Name] Jen's Famous Chicken [AuthorId] 19942 [AuthorName] Melina [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-26T14:48:00Z [Description] It's a very simple and easy recipe to follow, and the first casserole I made. My friend Jen made it for me a few months ago and has been my favorite ever since. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "low-fat sour cream", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 211.5 [FatContent] 8.7 [SaturatedFatContent] 4.9 [CholesterolContent] 92.0 [SodiumContent] 101.5 [CarbohydrateContent] 2.6 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 29.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] (If frozen, thaw chicken breasts] Place chicken on bottom of casserole dish. Mix soup and sour cream over chicken. Sprinkle cheese to top. Bake in oven 350 degrees for 45 minutes to 1 hour, until cheese is browned. Serve.
[Name] Baked Apple Rings [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-09-26T14:48:00Z [Description] Make and share this Baked Apple Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["baking apples", "brown sugar", "ground cloves", "cinnamon", "honey", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.1 [CarbohydrateContent] 81.1 [FiberContent] 3.6 [SugarContent] 75.6 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200 C. Slice apples into 1/2 inch rings and place in a shallow greased baking dish. In a saucepan, combine and heat remaining ingredients, stirring well. Pour over apples and bake for 15 minutes or until tender, turning to baste once or twice. The apples should turn a lovely golden brown. Option: Fill the centre with raisins or sultanas and pistachios and serve with piping hot custard.
[Name] Gourmet Enchiladas [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-26T14:48:00Z [Description] Not quite traditional, but equally delicious, these enchiladas substitute rice for beans. Choose your own chile to control the "heat"! Guaranteed authentically New Mexican! High altitude tested. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["White Rice", "Poultry", "Rice", "Black Beans", "Beans", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Low Cholesterol", "Healthy", "Potluck", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/2", "2", "1/2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["corn tortillas", "cooked white rice", "colby", "colby-monterey jack cheese", "black beans", "whole kernel corn", "green chilies", "green chili peppers", "chicken broth", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 590.7 [FatContent] 12.0 [SaturatedFatContent] 4.7 [CholesterolContent] 58.9 [SodiumContent] 554.6 [CarbohydrateContent] 89.7 [FiberContent] 12.6 [SugarContent] 4.7 [ProteinContent] 34.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Wrap tortillas between 2 damp paper towels and microwave on High for 30 seconds. Carefully remove them from the microwave (they will be hot]. Place one tortilla in a 13x9x2 pan that has been sprayed lightly with non-stick cooking spray. Place about 2 Tbl. of chicken and 3 Tbl. of rice along the center of the tortilla, then roll it and leave it in the pan seam-side down. Repeat for all 7 remaining tortillas. (The enchiladas should nicely fill the pan from end-to-end, with open space on each side.] Pour the black beans evenly over the top of the enchiladas. Repeat with the corn. Sprinkle the cheese over all. Top with green chiles. Pour the chicken broth or water over all. Bake for 15-20 minutes, or until cheese is melted and liquid in pan is absorbed. Serving suggestion: On the table, offer non-fat sour cream, shredded cheese, shredded lettuce, chopped tomatoes, and chopped onion as additional toppings.
[Name] Bacon Roasted Green Beans [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-26T14:48:00Z [Description] A delicious new treatment for your garden produce! Your family will love these flavorful beans. High altitude tested. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/15/1/picAe0WR0.jpg" [RecipeCategory] Vegetable [Keywords] ["Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", NA, "1", "2", "1/4"] [RecipeIngredientParts] ["fresh green beans", "onion powder", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 72.7 [FatContent] 3.8 [SaturatedFatContent] 1.2 [CholesterolContent] 5.4 [SodiumContent] 73.7 [CarbohydrateContent] 8.2 [FiberContent] 3.0 [SugarContent] 3.4 [ProteinContent] 2.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425F degrees.", "Wash green beans thoroughly.", "Snap off ends and discard.", "Cut beans into 1 1/2\" long pieces.", "Place beans in 1-quart baking dish that has been lightly sprayed with non-stick cooking spray.", "Sprinkle with salt and pepper, onion powder, and bacon.", "Pour broth over all.", "Cover and bake for 30 minutes, or until beans are tender and liquid is completely evaporated.", "Check the dish once or twice during cooking to make sure that you don't need to add a bit more broth as the beans roast." ]
[Name] Strawberry Trifle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT2H30M [TotalTime] PT2H30M [DatePublished] 2001-09-26T14:48:00Z [Description] This trifle is much lighter than traditional trifles but equally as good. It uses yoghurt and fresh fruits providing a much healthier version. You can substitute the cream topping for a low fat version. The frozen ready whipped cream works quite well with this recipe too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/15/2/picsaLH1O.jpg" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "1/4"] [RecipeIngredientParts] ["strawberry", "kiwi fruits"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 325.7 [FatContent] 4.9 [SaturatedFatContent] 0.9 [CholesterolContent] 80.4 [SodiumContent] 213.0 [CarbohydrateContent] 64.7 [FiberContent] 3.6 [SugarContent] 39.6 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the cake vertically into halves. Slice the cake into fingers. Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff. Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl. Repeat layers and sprinkle with almonds. Garnish with whole strawberries, if desired. Refrigerate for atleast 2 hours. For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge. Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.
[Name] Hearty Potato Soup [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-26T14:48:00Z [Description] Forget everything you thought you knew about potato soup! This is the real deal: creamy, chunky and flavorful! Perfect for cool fall and winter days. High altitude tested. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Kid Friendly", "Spring", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "1", NA, "1", "2"] [RecipeIngredientParts] ["russet potatoes", "carrots", "onion", "garlic", "cayenne pepper", "chives"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 372.5 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 6.8 [SodiumContent] 271.4 [CarbohydrateContent] 73.9 [FiberContent] 9.4 [SugarContent] 30.7 [ProteinContent] 19.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine first six ingredients in medium saucepan. Add sufficient water to cover vegetables, if necessary. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes]. Remove garlic clove. Add evaporated milk and spices. Simmer for 2-5 minutes. Remove from heat and serve immediately. Garnish with chives, if desired.
[Name] Chicken Cheese Casserole [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-09-26T14:48:00Z [Description] Make and share this Chicken Cheese Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1", "1", "15", "20", NA, NA, "4", "1", "1", "2", NA] [RecipeIngredientParts] ["chicken drumsticks", "lemon", "cheese", "butter", "fresh chives", "salt", "black pepper", "onion", "flageolet beans", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1160.1 [FatContent] 33.2 [SaturatedFatContent] 13.8 [CholesterolContent] 158.3 [SodiumContent] 676.8 [CarbohydrateContent] 133.4 [FiberContent] 53.0 [SugarContent] 5.8 [ProteinContent] 87.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200 Deg C. Loosen skin frm drumsticks by easing a knife between skin and flesh. Begin at the thickest end and work down, peeling skin back but not removing it from base of joint. Grate lemon rind and cut lemon in half. Squeeze juice from one half and slice remaining half. Beat cheese, butter, chives, lemon rind, juice and seasoning together. Spread over chicken and pull skin back over each drumstick to enclose the cheese mixture. Secure the skin with halved cocktail sticks. Put beans, bacon and onion into an ovenproof dish, season well and mix. Arrange the drumsticks on top, brush slices between them with oil. Season and tuck lemon slices between them. Roast for 30mins until chicken is cooked through and the juices run clear. Remove cocktail sticks. Garnish with parsley, if liked.

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