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[Name] Gorditas [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-29T06:45:00Z [Description] "Gordita" means "little fat one". Beware these are very rich! LADIES HOME JOURNAL found these to be their favorite! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1", "1/4", "2", "1", "2", "1", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["beef", "onion", "salt", "pepper", "chili powder", "masa harina", "baking powder", "salt", "water", "bacon", "lettuce", "tomatoes", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1018.6 [FatContent] 85.8 [SaturatedFatContent] 35.2 [CholesterolContent] 119.3 [SodiumContent] 2512.8 [CarbohydrateContent] 46.2 [FiberContent] 4.1 [SugarContent] 0.8 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Fry beef and onion together.", "Season with salt, pepper, garlic salt and chile powder.", "While meat is cooking, mix with hands all ingredients for shells.", "Pinch off small portion of dough and roll into 2-inch ball.", "With quick patting motion, flatten out to 1/2 inch thickness and about 3 inches in diameter.", "Fry in hot grease until golden brown, turning once. Drain.", "Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and cheese." ]
[Name] Japanese Cabbage Salad with Chicken [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT24H [PrepTime] PT25M [TotalTime] PT24H25M [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Japanese Cabbage Salad with Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Japanese", "Asian", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "1", "1", "1/2", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["sesame seeds", "head of cabbage", "green onions with tops", "chicken breast", "vinegar", "sugar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.0 [FatContent] 38.0 [SaturatedFatContent] 6.6 [CholesterolContent] 23.2 [SodiumContent] 1059.4 [CarbohydrateContent] 28.9 [FiberContent] 4.5 [SugarContent] 10.6 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toast sesame seed and almonds in oven until light brown. Combine with remaining ingredients. Dressing: Mix all ingredients together and pour over salad mixture; toss lightly. Chill overnight. This recipe doubles easily, ham or turkey can be substituted for chicken.
[Name] Japanese Cabbage Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Japanese Cabbage Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "Japanese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "2", "1", "1 1/2", "1/4", "1", "1", "1/2", "3"] [RecipeIngredientParts] ["chicken breast", "sesame seeds", "head of cabbage", "green onions", "sugar", "salt", "Accent seasoning", "black pepper", "rice vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1526.7 [FatContent] 111.5 [SaturatedFatContent] 18.0 [CholesterolContent] 92.8 [SodiumContent] 2994.6 [CarbohydrateContent] 89.5 [FiberContent] 20.0 [SugarContent] 38.5 [ProteinContent] 56.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix together dressing ingredients. Saute sesame seed, almonds and noodles in 2 tablespoons oil until brown. Drain. Mix together the rest of ingredients. Add dressing and let stand overnight.
[Name] Diabetic Carrot-Raisin Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Diabetic Carrot-Raisin Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/62/picSxaxHK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/62/picfjw0SO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/62/picKXRIl5.jpg"] [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1"] [RecipeIngredientParts] ["carrots", "unsweetened pineapple", "raisins", "plain low-fat yogurt"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 78.1 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 1.9 [SodiumContent] 49.2 [CarbohydrateContent] 17.1 [FiberContent] 1.7 [SugarContent] 12.5 [ProteinContent] 2.5 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Combine carrots, pineapple and raisins; mix well. Chill for 2 to 3 hours. Stir in yogurt and serve on lettuce leaf, if desired. Serving may be exchanged for 1 fruit and 1 vegetable.
[Name] Shepherd's Pie [AuthorId] 1621 [AuthorName] Quick n Easy Recipes [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-09-30T07:20:00Z [Description] Make and share this Shepherd's Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Winter", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["30", "1", "1", "460", "1", NA, "280", "30", "900", "60"] [RecipeIngredientParts] ["onion", "carrot", "lean beef", "mixed herbs", "cornflour", "potatoes", "butter"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 2391.1 [FatContent] 133.4 [SaturatedFatContent] 58.2 [CholesterolContent] 450.2 [SodiumContent] 900.4 [CarbohydrateContent] 196.4 [FiberContent] 25.6 [SugarContent] 14.8 [ProteinContent] 110.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat the oil n a large frypan and add the onion and carrot. Cook for 3 minutes or until onion and carrot are softened. Add the meat and cook for 3 minutes. Stir in the herbs, seasoning, and most of the stock. Blend the cornflour with a little cold water, stir in the remaining stock then add to the pan. Bring to a boil, stirring until thickened. Transfer the mixture to a warmed pie dish. Mash the potatoes with half the butter and season well. Cover the meat well with the mashed potatoes and mark furrows with a fork. Dot small pieces of the remaining butter over the top and bake in an oven, preheated to 400 for about 15 minutes or until the top is brown
[Name] Meatballs in BBQ Sauce [AuthorId] 1754 [AuthorName] mark anderson [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-09-30T05:53:00Z [Description] Make and share this Meatballs in BBQ Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "2", "2", "1/2", "2", "1/2", "2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["quick-cooking oatmeal", "evaporated milk", "onion", "salt", "eggs", "pepper", "chili powder", "garlic powder", "catsup", "brown sugar", "liquid smoke", "garlic powder", "onion"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 6615.4 [FatContent] 282.8 [SaturatedFatContent] 115.0 [CholesterolContent] 1417.8 [SodiumContent] 11539.7 [CarbohydrateContent] 727.8 [FiberContent] 24.3 [SugarContent] 548.8 [ProteinContent] 308.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Lightly mix ground beef, oats, evaporated milk, 1 cup onion, eggs, chili powder, salt, pepper and garlic powder. Shape into 1-1/2 inch balls and place in single layer in two 9x13 baking dishes. Combine catsup, brown sugar, liquid smoke and garlic powder. Stir in 1/2 cup of onion. Pour over meatballs. Bake at 350°F for 1 hour. These are wonderful and freeze very well.
[Name] Pecan Blondies With Browned Butter Frosting [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-09-30T06:01:00Z [Description] Make and share this Pecan Blondies With Browned Butter Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2", "1 1/2", "1", "1/2", "1/2", "2", "2", "1/4", "3", "36"] [RecipeIngredientParts] ["sugar", "brown sugar", "butter", "vanilla", "eggs", "flour", "baking powder", "salt", "pecans", "butter", "powdered sugar", "vanilla", "milk", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 122.0 [FatContent] 4.7 [SaturatedFatContent] 2.2 [CholesterolContent] 20.4 [SodiumContent] 71.0 [CarbohydrateContent] 19.5 [FiberContent] 0.3 [SugarContent] 15.1 [ProteinContent] 1.1 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Bars: Heat oven to 350 degrees. Grease a 13x9\" baking pan. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking powder, and salt; mix well. Stir in pecans. Spread in greased pan. Bake for 23-33 minutes or until toothpick inserted in center comes out clean. Cool one hour or until completely cooled. Frosting: Heat butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in powdered sugar, vanilla, and enough milk for desired spreading consistency; blend until smooth. Spread over cooled bars. Arrange pecan halves over frosting. Cut into bars.
[Name] Pecan Supremes [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:01:00Z [Description] Make and share this Pecan Supremes recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "3/4", "3/4", "3/4", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "quick-cooking oats", "dark brown sugar", "sugar", "butter", "eggs", "vanilla extract", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 158.4 [FatContent] 9.1 [SaturatedFatContent] 4.4 [CholesterolContent] 25.3 [SodiumContent] 76.4 [CarbohydrateContent] 18.5 [FiberContent] 0.9 [SugarContent] 11.3 [ProteinContent] 1.9 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees. In a med. bowl combine flour, baking soda, salt and oats. Mix well and set aside. In a large bowl blend sugars with an electric mixer at med. speed. Add butter and mix to form a grainy paste. Add eggs and vanilla. Beat at med. speed until light and fluffy. Add flour mixture, pecans and chocolate chips and blend at low speed just until combined. Do not overmix. Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2\" apart. Bake for 20-22 min. Immediately transfer cookies to a cool, flat surface. - - - - - - - - - - - - - - - - - -
[Name] Pumpkin Butter [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H30M [PrepTime] PT2H30M [TotalTime] PT4H [DatePublished] 1999-10-01T05:48:00Z [Description] Make and share this Pumpkin Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Free Of...", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1 1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["pumpkin", "sugar", "honey", "cinnamon", "allspice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 437.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 234.7 [CarbohydrateContent] 113.7 [FiberContent] 0.6 [SugarContent] 112.0 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 5 8 oz canning jars [RecipeInstructions] Split pumpkin in half. Discard seed. Bake in 400 degrees oven for about 1 hour. Remove peel and discard. Puree pulp through food mill or in a blender or processor. Pour puree into pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes. When puree will mound slightly on spoon, measure. Use no more than 4 cups of puree. Stir in remaining ingredients. Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound. Draw your finger through the middle, it should retain its shape and not become liquid. Once you have reached this state, you are done. Refrigerate or use as desired.
[Name] Carrot Marmalade [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T05:49:00Z [Description] Make and share this Carrot Marmalade recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3/4", "4"] [RecipeIngredientParts] ["carrots", "orange", "lemon", "water", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3279.3 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 191.1 [CarbohydrateContent] 845.2 [FiberContent] 11.9 [SugarContent] 824.2 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cook 2 cups ground carrots with juice of 1 orange and 1 lemon; grate both rinds. Add 3/4 cup water and 4 cups sugar, simmer slowly 30 minutes. Pour in jelly glasses and seal.
[Name] Acorn Magic Delights [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T05:49:00Z [Description] Make and share this Acorn Magic Delights 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/17/12/pic0QxN8A.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1 1/2", "2 1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "pecans", "all-purpose flour", "baking powder", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 148.4 [FatContent] 9.9 [SaturatedFatContent] 4.4 [CholesterolContent] 13.6 [SodiumContent] 52.0 [CarbohydrateContent] 14.8 [FiberContent] 0.9 [SugarContent] 7.2 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Melt the butter or margarine over low heat. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended. Add flour and baking powder and mix well. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10 to 12 minutes at 375 degrees F ( 190 degrees C]. Remove from oven and cool on wire racks. In top of a double boiler melt chocolate chips, stirring until smooth. Remove from heat; keep chocolate warm over water in the double boiler. Dip large ends of cooled cookies into melted chocolate, then roll in remaining 3/4 cup chopped pecans. Cool to set chocolate.
[Name] Butter Pecan Cookies II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-10-01T05:49:00Z [Description] Make and share this Butter Pecan Cookies II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", "1", "2", "1/2", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "egg", "all-purpose flour", "salt", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.3 [FatContent] 6.2 [SaturatedFatContent] 2.7 [CholesterolContent] 14.0 [SodiumContent] 60.4 [CarbohydrateContent] 7.4 [FiberContent] 0.4 [SugarContent] 3.1 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] In a large bowl, cream butter, brown sugar; add egg and mix until well blended. Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour. Preheat oven to 375°F. Roll 1-inch pieces of dough into balls and place 2-inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough. Bake 10 to 12 minutes until lightly colored.
[Name] Coconut Bread [AuthorId] 1787 [AuthorName] No Spam [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-09-30T19:41:00Z [Description] Make and share this Coconut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Coconut", "Fruit", "Nuts", "Sweet", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1/2", "2", "1", "4", "2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "sugar", "eggs", "vanilla", "buttermilk", "coconut", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 214.6 [FatContent] 12.6 [SaturatedFatContent] 3.6 [CholesterolContent] 26.7 [SodiumContent] 97.3 [CarbohydrateContent] 23.4 [FiberContent] 1.2 [SugarContent] 13.4 [ProteinContent] 3.1 [RecipeServings] 32.0 [RecipeYield] 2 8 x 4 Loaves [RecipeInstructions] Combine flour, bak ing powder, soda, and salt. Set aside. In a large bowl, combine sugar, oil, eggs, and vanilla. Add dry ingredients alternately with buttermilk. Stir just until moistened. Fold in coconuts and walnuts. Pour into three PAM sprayed small loaf pans. Bake in preheated 300 degree oven on lowest rack for about 30-35 minutes or until toothpick comes out clean.
[Name] Coconut Bread II [AuthorId] 1787 [AuthorName] No Spam [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T19:41:00Z [Description] Make and share this Coconut Bread II recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Coconut", "Fruit", "Nuts", "Sweet", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1/2", "2", "1", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "sugar", "eggs", "buttermilk", "coconut", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.3 [FatContent] 15.6 [SaturatedFatContent] 3.8 [CholesterolContent] 35.7 [SodiumContent] 129.0 [CarbohydrateContent] 30.8 [FiberContent] 1.3 [SugarContent] 17.6 [ProteinContent] 4.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Combine flour, baking powder, baking soda and salt; set aside. In a large bowl combine sugar, oil, eggs and coconut extract. Add dry ingredients alternately with buttermilk; stir just until moistened. Fold in coconut and nuts. Pour into two greased and floured 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Bake at 325~F. for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.
[Name] Peppered Cheddar Muffine [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-03T10:50:00Z [Description] This recipe was in my latest issue of Southern Living and was submitted by Janice M. France of Louisville, KY and they are wonderful. Peppered Cheddar Muffins [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "European", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2 - 1", "1", "1 3/4", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "pepper", "sharp cheddar cheese", "milk", "egg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 2009.3 [FatContent] 87.5 [SaturatedFatContent] 39.0 [CholesterolContent] 364.4 [SodiumContent] 3239.3 [CarbohydrateContent] 229.1 [FiberContent] 7.1 [SugarContent] 14.0 [ProteinContent] 74.4 [RecipeServings] nan [RecipeYield] 1 doz [RecipeInstructions] Stir together first 6 ingredients in a large bowl; make a well in center of mixture. Stir together milk, egg, and vegetable oil until blended. Add to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 400 F. for 18 - 20 min. or until tops are golden brown. Cool muffins in pans 2 min.; remove from pans, and serve. Yield: 1 doz.
[Name] Lemon Crumb Bars [AuthorId] 1788 [AuthorName] animalhouse [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-10-03T10:54:00Z [Description] Make and share this Lemon Crumb Bars 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/17/21/picbMraz2.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "egg", "sweetened condensed milk", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 217.1 [FatContent] 9.1 [SaturatedFatContent] 4.1 [CholesterolContent] 47.0 [SodiumContent] 267.7 [CarbohydrateContent] 30.9 [FiberContent] 0.4 [SugarContent] 18.8 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 24-36 bars [RecipeInstructions] Preheat oven to 350°F. In large bowl, heat cake mix, margarine and 1 egg with mixer until crumbly. Stir in saltine crumbs. Reserving 2 cups of crumb mixture, press remaining crumbs into bottom of greased 13x9 baking pan. Bake 20 minutes. With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool. Cut into bars. Store covered in refrigerator.
[Name] Baked Cucumbers [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-10-03T10:58:00Z [Description] Make and share this Baked Cucumbers recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["cucumbers", "butter", "fresh pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.0 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 628.5 [CarbohydrateContent] 11.3 [FiberContent] 1.6 [SugarContent] 5.0 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place 1 layer of cucumbers on a baking dish. Dab the cucumbers with the butter. Add some water to barely cover the cucumbers. Mix all seasonings into a small dish. Add 1/2 of the seasonings to the first layer. Next, make a second layer--repeating w/ the butter and seasonings. Bake uncovered in a 400° oven for 1 hour. During the first 30 minutes, rotate the bottom layer to the top and put the second layer to the bottom and finish off for the second 30 minute increment.
[Name] Date Loaf Candies [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-10-03T11:08:00Z [Description] Make and share this Date Loaf Candies 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/17/25/1725.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["sugar", "dates", "walnuts", "milk", "butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 66.0 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 1.6 [SodiumContent] 4.8 [CarbohydrateContent] 12.7 [FiberContent] 0.4 [SugarContent] 11.9 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 60 small pieces [RecipeInstructions] In a medium sauce pan, mix sugar, dates, butter and milk. Cook for 10 - 15 minutes. Remove from heat and add walnuts, and vanilla. Beat until it thickens. Pour onto a cleaned dish towel (NOT TERRY CLOTH]. Make sure the towel is wet but not soaking wet--little over damp. Roll it lengthwise and put into fridge until it has completely cooled. Unroll the wrap and slice.
[Name] Steak and Kidney Pie [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 1999-09-30T23:41:00Z [Description] Make and share this Steak and Kidney Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Meat", "European", "Winter", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "3", "3", "2", "1 1/2", "1/2", NA, "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["onions", "flour", "salt", "black pepper", "Worcestershire sauce", "bay leaf", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1026.6 [FatContent] 75.4 [SaturatedFatContent] 25.4 [CholesterolContent] 219.9 [SodiumContent] 1013.0 [CarbohydrateContent] 33.0 [FiberContent] 2.9 [SugarContent] 4.1 [ProteinContent] 51.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Trim the beef to remove all the fat. Skin and remove the core from the kidneys and chop into small pieces.", "Brown the beef and kidneys in hot oil.", "Add the onions and cook 5 minutes.", "Stir in the flour and add the stock gradually.", "Season with salt and pepper.", "Add sauce and bay leaf.", "Transfer to a saucepan, cover and simmer 1 1/2 hours until b eef is tender.", "Transfer to the pie dish.", "Top steak and kidney with the pastry.", "Cut a design deeply into the pastry to allow the steam to escape. Brush with egg yolk and milk glaze. Bake at 180 C for 35 minutes until the beef is hot and the pastry is golden brown." ]
[Name] Rosy Applesauce [AuthorId] 1571 [AuthorName] Linda Johansen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-03T15:52:00Z [Description] This was a hit when my kids were younger--I had forgotten about this recipe until now-thanks for reminding me-it's applesauce weather. (As much as it can be in Houston) Good luck-Linda Rosy Applesauce Makes 4 cups [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/46/picFWqOQC.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["apples", "sugar", "vanilla extract", "cinnamon", "cinnamon stick"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 228.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 59.8 [FiberContent] 8.2 [SugarContent] 48.0 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Cut unpeeled but cored apples into chunks, place in large sauce pan. Add 1/2 inch of water. Stir in sugar, vanilla and cinnamon. Heat to boiling, reduce to low and simmer, covered, until apples soften (about 30 min.] Press through a fine sieve or the fine disc of a food mill. Taste and adjust seasoning. Refrigerate.
[Name] Hainanese Chicken Rice [AuthorId] 125325 [AuthorName] Liara [CookTime] PT1H17M [PrepTime] PT10M [TotalTime] PT1H27M [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Hainanese Chicken Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "4", "3", "1", "1", "3", "2", "1", "2", "3", "3", "1/2"] [RecipeIngredientParts] ["chicken", "water", "ginger", "salt", "garlic cloves", "celery", "salt", "red chilies", "garlic cloves", "ginger", "sugar", "vinegar", "fish sauce", "salt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 333.2 [FatContent] 24.2 [SaturatedFatContent] 6.0 [CholesterolContent] 86.2 [SodiumContent] 1334.3 [CarbohydrateContent] 5.7 [FiberContent] 0.4 [SugarContent] 4.4 [ProteinContent] 22.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Pound ginger and rub all over chicken.", "Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour.", "Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drai n.", "Heat oil and fry garlic and celery for 2 minutes.", "Add rice and stir until rice is covered with oil.", "Pour in broth and reduce heat to cook.", "Mix all the sauce ingredients together to make sauce." ]
[Name] Almond Chicken [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Almond Chicken 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/17/53/picnHTdB3.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["3", "4", "2", "1", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["chicken breasts", "cornstarch", "salt", "light soy sauce", "cornstarch", "Chinese wine", "sherry wine", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 266.2 [FatContent] 14.4 [SaturatedFatContent] 3.2 [CholesterolContent] 69.6 [SodiumContent] 944.0 [CarbohydrateContent] 7.5 [FiberContent] 1.0 [SugarContent] 0.5 [ProteinContent] 25.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Marinate chicken for 20 minutes, drain and set aside. Mix chopped almonds with corn starch. Beat egg white and dip in chicken. Preheat oil to 350F in a deep fryer or large saucepan. Roll chicken pieces in cornstarch mixture and deep fry until golden brown.
[Name] Chao Ga (Arroz Caldo) [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Chao Ga (Arroz Caldo) recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Rice", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "10", "1", "1", "2 1/2", "4", "3", "4"] [RecipeIngredientParts] ["chicken", "garlic", "onion", "ginger", "rice", "water", "fish sauce", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1019.7 [FatContent] 41.8 [SaturatedFatContent] 10.9 [CholesterolContent] 170.1 [SodiumContent] 1231.9 [CarbohydrateContent] 103.7 [FiberContent] 2.8 [SugarContent] 2.1 [ProteinContent] 52.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil and fried garlic, remove set aside. Add onion and ginger and fry for 1 minute. Add chicken and fry until chicken is golden brown. Return 1/2 of fried garlic to pot and all ingredients except green onions and simmer for 45 minutes. Serve garnished with fried garlic and green onions. Vietnamese Style: 2 lbs. chicken, breasts and legs only 1 onion, cut in half 1 tsp. grated ginger 1 tsp. salt 2 1/2 cups rice, roasted 1/2 cup rau ram or coriander, chopped 4 green onions, chopped 6 pieces of dau chao quay, sliced 6 cups of water (more if necessary] Pepper, fish sauce to taste Fresh sprouts G rounded fresh red chilies Toast the rice and set aside. Boil the chicken with water, salt and ginger. When well done remove chicken and pour roasted rice into the pot and simmer for 50 to 60 minutes. Remove bone from chicken and shred the meat. To serve, put green onions, chopped rau ram or coriander and sprouts in bottom of the bowl and pour hot soup over so that the onions and herb are half cooked. Eat with sliced dau chao quay and add fish sauce, pepper or red chilies to taste.
[Name] Chicken with Mushrooms [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT3H45M [PrepTime] PT15M [TotalTime] PT4H [DatePublished] 1999-10-05T00:16:00Z [Description] Serve this on a dish surrounded with nutty brown rice or tagliatelle verde. White wine or brandy may be used to deglaze the pan in place of sherry. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Very Low Carbs", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "2", "3", "2", "1", "1/3", NA] [RecipeIngredientParts] ["chicken breasts", "olive oil", "onion", "garlic", "button mushrooms", "sherry wine", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 435.2 [FatContent] 27.6 [SaturatedFatContent] 7.7 [CholesterolContent] 106.0 [SodiumContent] 105.1 [CarbohydrateContent] 7.1 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 32.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Divide the chicken breasts into two natural fillets. Place each between two sheets of plastic wrap and flatten to a thickness of 1/4 inch with a rolling pin. Cut into 1 inch diagonal strips. Heat the 2 tablespoons of the oil in a large frying pan and cook the onion and crushed garlic slowly until tender. Add the mushrooms and cook them for another 5 minutes; remove and keep warm. Increase the heat and add the reamining oil and fry the chicken very quickly, in small batches, for 3 to 4 minutes, until lightly colored. Season each batch with a little salt and freshly ground black pepper. Remove and keep warm on a plate while frying the rest of the chicken. Add the sherry and lemon juice to the pan and quickly return the chicken, onions, garlic and mushrooms, stirring to coat. Stir in the cream and bring to a boil. Adjust the seasonings to taste. Serve and enjoy.
[Name] Chicken Fritada [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-10-05T00:16:00Z [Description] Make and share this Chicken Fritada recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Whole Chicken", "Chicken", "Poultry", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "5", "1", "2", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "garlic", "onion", "tomatoes", "salt", "pepper", "water", "new potato", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.0 [FatContent] 39.0 [SaturatedFatContent] 10.4 [CholesterolContent] 170.1 [SodiumContent] 556.7 [CarbohydrateContent] 19.6 [FiberContent] 3.3 [SugarContent] 3.8 [ProteinContent] 44.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil and fry garlic and onion. Add chicken and fry until brown. Add tomatoes, salt, pepper and water. Simmer for 20 minutes. Add potatoes and simmer for 10 minutes, then add red and green peppers and finish cooking.
[Name] Chicken in Tomato Gravy [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-10-05T00:16:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "3", "4", "3", "1", "1", "1", "1/2", "1", "6", "3", "1/2"] [RecipeIngredientParts] ["chicken", "tomato sauce", "red Italian tomatoes", "green chilies", "salt", "sugar", "lime juice", "onion", "red chilies", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.2 [FatContent] 16.1 [SaturatedFatContent] 3.4 [CholesterolContent] 42.5 [SodiumContent] 368.4 [CarbohydrateContent] 6.9 [FiberContent] 1.4 [SugarContent] 4.0 [ProteinContent] 11.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend spices until fine. Heat oil and fry chicken until brown. Remove chicken and fry spices for 2 minutes. Add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes. Add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy.
[Name] Chicken Chasseur [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-10-05T00:16:00Z [Description] Make and share this Chicken Chasseur 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/17/78/picHjXGaO.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "8", "1", "1", "1", "1", "5", "12", "1", "1", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "chicken thighs", "leek", "onion", "dry white wine", "whole tomatoes", "garlic cloves", "mushrooms", "fresh thyme", "fresh rosemary", "flour", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 557.2 [FatContent] 32.7 [SaturatedFatContent] 8.8 [CholesterolContent] 157.9 [SodiumContent] 743.4 [CarbohydrateContent] 18.5 [FiberContent] 3.3 [SugarContent] 7.1 [ProteinContent] 37.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil , add chicken and brown for 5 minutes. Take chicken out of pan then add leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds. Then add wine and tomatoes. Bring the mixture to a boil then stir in garlic, mushrooms, thyme, rosemary, salt and pepper. Return chicken to the pan, reduce heat to low and cook for 30 minutes. When chicken is tender, sprinkle the tarragon on top and mix it in .
[Name] Buttermilk Cornbread [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-10-04T18:59:00Z [Description] This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/R5CnOpECQsCYgDRpWJlf_corn%20biscuits.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/xGK74XYvQOW5UcK0DSs2_corn%20biscuits.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/msTSrbkCQwmfu2QfES64_corn%20biscuits.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/picH5HXSK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/pic11DKdQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/picTxLQB2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/picrvicdP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/picA4ZSxJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/17/80/picdz19dk.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["yellow cornmeal", "all-purpose flour", "baking powder", "baking soda", "salt", "buttermilk", "egg"] [AggregatedRating] 4.5 [ReviewCount] 49.0 [Calories] 110.3 [FatContent] 4.8 [SaturatedFatContent] 0.9 [CholesterolContent] 24.5 [SodiumContent] 226.5 [CarbohydrateContent] 14.2 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Heat oil in an 8\" cast iron skillet or muffin pans for 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into the hot skillet. Bake for 20 minutes or until golden.
[Name] Braised Duck with Onion [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Braised Duck with Onion recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "4", "2", "4", "1"] [RecipeIngredientParts] ["duck", "salt", "black soy sauce", "brandy", "garlic", "onions", "water", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 5782.8 [FatContent] 553.5 [SaturatedFatContent] 174.8 [CholesterolContent] 963.7 [SodiumContent] 4168.9 [CarbohydrateContent] 30.8 [FiberContent] 4.1 [SugarContent] 9.7 [ProteinContent] 150.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Rub duck with salt, soy sauce, brandy and garlic and marinate for 30 minutes. Heat oil and fry sliced onions until soft but not brown, remove. Add duck and brown all over. Put back onion, add water, cover and simmer for 1 hour, add marinade and simmer for 20 minutes more or until duck is tender. Dissolve cornstarch with a little water and add to gravy. Boil until gravy thickens and serve duck whole with gravy in sauce boat.
[Name] Caramel Topped Pecan Cheesecake [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Caramel Topped Pecan Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "6", "3", "1 1/2", "1 1/4", "3", "1 1/2", "2", "1", "1/2", "1/4", "3/4"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "sugar", "cream cheese", "brown sugar", "eggs", "vanilla extract", "flour", "pecans", "brown sugar", "heavy cream", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6268.6 [FatContent] 430.8 [SaturatedFatContent] 203.8 [CholesterolContent] 1580.0 [SodiumContent] 3666.9 [CarbohydrateContent] 554.4 [FiberContent] 13.8 [SugarContent] 471.6 [ProteinContent] 80.5 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Preheat oven to 375F. For the crust, place the cracker crumbs, butter and sugar in a small bowl, and toss with a fork. Press mixture over the bottom of a 9\" springform pan. Bake the crust until it is crisp and golden in color, about 10 minutes. Let cool. Reduce the heat to 300F. Place a roasting pan or baking dish filled with hot water on the bottom rack of the oven to create moisture. For the cake filling, cream the cream cheese in a medium size mixing bowl with an electric mixer on medium speed for 1 minutes. Scrape the sides of the bowl. Add brown sugar and beat on medium-high until the cream cheese is fluffy, about 1 minute. Scrape the bowl. Add eggs and vanilla, and beat on medium-low speed until smooth, about 45 seconds. Scrape the bowl. Add flour, and mix on low speed about 5 seconds. Add the pecans and mix to blend, 15 to 20 seconds. Pour the filling over the crust. Bake the cake on the center oven rack until the top is set, about 1 3/4 hours. Remove from oven, allow to cool on a wire rack for 1 1/2 hours, then refrigerate overnight. Two hours before serving the cake, prepare the topping. Place the brown sugar, cream and butter in a small saucepan over medium heat and stir until the sugar is dissolved. Bring the mixture to a boil and continue to boil for 1 1/2 minutes, stirring occasionally. The mixture will look like a thick golden syrup. Remove the pan from the heat and pour the topping into a small bowl to stop the cooking process. When it stops bub bling, pour it over the cheesecake. Tip the springform pan from side to side so that the topping coats the cake evenly. Keep the cake at room temperature until ready to serve.
[Name] Kung Pao Chicken [AuthorId] 1794 [AuthorName] MicheleKln [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-02T00:17:00Z [Description] Make and share this Kung Pao Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "1", "1", "1/4", "1/4", "4", "1", "1", "5", "1", "2", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["skinless chicken breasts", "sherry wine", "cornstarch", "water", "soy sauce", "cornstarch", "sugar", "gingerroot", "garlic", "green onion", "peanuts", "rice"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 648.6 [FatContent] 15.3 [SaturatedFatContent] 2.4 [CholesterolContent] 57.2 [SodiumContent] 1129.3 [CarbohydrateContent] 90.5 [FiberContent] 3.8 [SugarContent] 4.9 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse chicken and pat dry. Cut into 3/4 inch pieces. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes. For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.
[Name] Zucchini Quiche [AuthorId] 1621 [AuthorName] Quick n Easy Recipes [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 1999-10-05T12:06:00Z [Description] Make and share this Zucchini Quiche 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/18/09/picmL6iSA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/09/picgh2UnA.jpg"] [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Vegetable", "European", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/4", "4", "1/2", "1", "1/4", NA] [RecipeIngredientParts] ["zucchini", "onion", "sharp cheddar cheese", "swiss cheese", "eggs", "half-and-half", "flour", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 39.0 [Calories] 247.4 [FatContent] 17.8 [SaturatedFatContent] 10.5 [CholesterolContent] 141.5 [SodiumContent] 325.4 [CarbohydrateContent] 6.6 [FiberContent] 1.1 [SugarContent] 3.2 [ProteinContent] 15.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion in butter until golden. Mix cheese with zucchini and onion. Add the remaining ingredients, Mix well. Pour into a 9-inch greased pie plate. (No crust needed!] Bake at 350 degrees for about 30-35 minutes or until center is set. Serve with a salad for a light meal.
[Name] Bacon Biscuits [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T04:12:00Z [Description] Make and share this Bacon Biscuits 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/18/23/picxgIXGB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/23/picnsgvSe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/23/picqxjiXw.jpg"] [RecipeCategory] Breads [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2/3", "1", "2"] [RecipeIngredientParts] ["bacon", "butter", "cheddar cheese", "flour", "salt", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1384.5 [FatContent] 104.0 [SaturatedFatContent] 58.2 [CholesterolContent] 437.4 [SodiumContent] 1768.1 [CarbohydrateContent] 70.2 [FiberContent] 2.3 [SugarContent] 0.6 [ProteinContent] 42.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Remove rind from bacon, fry until golden on both sides, chop finely. Beat butter until creamy, add egg yolk, mix well. Add grated cheese, mix well. Add sifted flour and salt, mix to a firm dough; wrap in plastic wrap and refrigerate 30 minutes. Roll dough out on a lightly floured surface to 1/8 inch thick. Cut into rounds with a 1 1/2 inch fluted cutter. Put rounds on greased oven trays, sprinkle with bacon and extra cheese. Bake in moderate oven 10 - 12 minutes or until golden. Allow to cool on a wire rack.
[Name] Egg Kichelach [AuthorId] 1531 [AuthorName] Mimi Hiller [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-10-05T04:12:00Z [Description] Make and share this Egg Kichelach recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "European", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "4", "1"] [RecipeIngredientParts] ["eggs", "vanilla", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.5 [FatContent] 5.2 [SaturatedFatContent] 0.8 [CholesterolContent] 26.4 [SodiumContent] 8.9 [CarbohydrateContent] 4.7 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Beat eggs well. Add oil slowly, a little at a time, while still beating. Add vanilla and sugar. Add half the flour and beat about 3-4 minutes. Add remaining flour and combine well. Drop by the teaspoon on greased cookie sheet. Bake 7 minutes at 400 degrees, t hen reduce to 375 degrees for 5 minutes. Turn off oven and leave kichel in oven for 18 minutes.
[Name] Sugar Kichelach [AuthorId] 1531 [AuthorName] Mimi Hiller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T04:12:00Z [Description] Make and share this Sugar Kichelach recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1 1/4"] [RecipeIngredientParts] ["eggs", "salt", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 956.2 [FatContent] 38.7 [SaturatedFatContent] 6.9 [CholesterolContent] 423.0 [SodiumContent] 1305.9 [CarbohydrateContent] 120.0 [FiberContent] 4.2 [SugarContent] 1.2 [ProteinContent] 28.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Beat eggs, stir in salt and oil. Add flour gradually, mixing constantly, until dough is smooth. Turn onto a floured board. Roll 1/8\" thick. Cut in 2\" squares. Dip one side of square in oil, then sugar. Bake sugar-side up on ungreased baking sheet at 400 F for 6 - 8 minutes. Some cookies may brown more quickly than others, so remove as ready.
[Name] Egg Kichelach [AuthorId] 1531 [AuthorName] Mimi Hiller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T04:12:00Z [Description] Make and share this Egg Kichelach recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "European", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.9 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 21.1 [SodiumContent] 26.5 [CarbohydrateContent] 4.1 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Beat eggs until light and fluffy. Then beat in remaining ingredients, until very smooth . Drop from a teaspoon onto a greased baking sheet about 3-inches apart. Sprinkle with sugar, if desired. Bake at 325 F for 15 to 20 minutes.
[Name] Poppy Seed Kichelach [AuthorId] 1531 [AuthorName] Mimi Hiller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T04:12:00Z [Description] Make and share this Poppy Seed Kichelach recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1", "1/4", "4"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "salt", "poppy seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.2 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 17.6 [SodiumContent] 22.3 [CarbohydrateContent] 3.6 [FiberContent] 0.2 [SugarContent] 0.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Beat the eggs until light, then beat in the oil, sugar, flour and salt. Beat until very smooth. Stir in the poppy seeds, if you like. Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each. (They spread and puff in baking]. Bake in a 325 degree oven 15 minutes or until browned on the edges. Mohn Kichlach 2 1/4 oz poppy seeds 1/2 cup oil 2 onions, diced 2 tsp. salt (I think I add more] 1/2 tsp. pepper 6 cups flour 1 tsp. baking powder 2 glasses water Oven at 350 degrees Mix all ingredients. Roll out flat (thinner will be crisp, thicker will be doughier, slightly chewier].. Score into squares. Put on a greased cookie sheet. Bake 15 minutes or until slightly brown. Break into pieces.
[Name] Chinese Kung Pao Chicken [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 1999-10-06T05:22:00Z [Description] Make and share this Chinese Kung Pao Chicken 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/18/32/piclUJZ9i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/32/picdiptbQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/32/picMsqnEr.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "8", "1", "1", "2", "1", "4", "2", "2", "2", "2", "2 -3", "2 -3", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "cornstarch", "white pepper", "soy sauce", "green pepper", "onion", "celery", "sliced water chestnuts", "soy sauce", "dry sherry", "sugar", "hoisin sauce", "oyster sauce", "roasted unsalted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 537.1 [FatContent] 23.0 [SaturatedFatContent] 3.7 [CholesterolContent] 97.2 [SodiumContent] 2179.0 [CarbohydrateContent] 38.9 [FiberContent] 6.0 [SugarContent] 18.0 [ProteinContent] 44.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken into bite size pieces. Combine egg white, corn starch, pepper and soy sauce in a glass bowl. Add chicken pieces mixing to coat well. Cover and refrigerate 30 minutes. Vegetables: Set aside prepared vegetables. Sauce: Mix all sauce ingredients in a glass bowl and set aside. ] In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown. Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes. Add the sauce mixture and heat for a minute or so. Serve over rice and sprinkle peanuts over each serving.
[Name] Caprese [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-06T05:22:00Z [Description] Make and share this Caprese 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/18/35/picoka6Oz.jpg" [RecipeCategory] European [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "mozzarella cheese", "basil", "salt", "pepper", "olive oil", "vinegar", "red wine"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Slice tomatoes in thick slices, salt and pepper. Slice cheese also in similarly thick slices. Arrange tomatoes and cheese on a platter, alternating and overlapping slightly. Sprinkle over all with oil, then vinegar and chopped basil. Let mature at room temperature for a few minutes to an hour before eating as an appetizer.
[Name] Mushroom Alfredo [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:38:00Z [Description] Make and share this Mushroom Alfredo recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "2", "4"] [RecipeIngredientParts] ["milk", "parmesan cheese", "garlic", "parsley", "linguine", "fettuccine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 117.9 [FatContent] 7.5 [SaturatedFatContent] 2.8 [CholesterolContent] 9.8 [SodiumContent] 603.9 [CarbohydrateContent] 8.3 [FiberContent] 0.5 [SugarContent] 2.0 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In saucepan, combine soup, milk, red pepper, cheese, garlic and parsley. Bring to boil at medium heat, stirring often. reduce heat and simmer for 5 mins. Pour sauce over noodles and sprinkle with pepper and additional cheese if desired. Notes: This is a quick-to-fix meal (takes longer to cook the fettuccine than the sauce], that will become a favourite. I usually increase the garlic to 2 plus cloves (the larger the better - but I am a garlic freak !].
[Name] Pork Frittata with Spicy Apples [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-10-06T05:41:00Z [Description] Make and share this Pork Frittata with Spicy Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "500", "1", "2", "2", "1", NA, "2", "3", "20", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["potato", "onion", "dried sage", "chives", "egg", "apples", "butter", "water", "ground ginger", "mixed spice", "fruit chutney"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 558.0 [FatContent] 34.4 [SaturatedFatContent] 13.2 [CholesterolContent] 147.3 [SodiumContent] 132.4 [CarbohydrateContent] 38.1 [FiberContent] 6.0 [SugarContent] 16.2 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil the potato until just soft. Mash until chunks are just broken up; don't over mash. Put potato, mince, onion, herbs and egg in a bowl and combine thoroughly. Fatten the mixture into a lightly oiled frying pan (about 20cm] cook for 8 minutes over a medium heat. Slide the frittata onto a dinner plate. Wipe the pan with a paper towel, lightly brush with oil and place upside down over the plate. Invert the plate over pan to replace the frittata. Cook a further 8 minutes. Serve with the apples. To Make Spiced Apples: Peel, core and slice the apples thinly. Heat butter in a small pan and stir-fry over a low heat 2 minutes. Add the water, spices and chutney; cover, simmer for 15 minutes, stirring occasionally.
[Name] Greek Chicken and Rice [AuthorId] 1544 [AuthorName] tranch [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-10-06T06:23:00Z [Description] Make and share this Greek Chicken and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["White Rice", "Long Grain Rice", "Poultry", "Rice", "Meat", "Greek", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", "2", "1", "1 1/2", "3", "6"] [RecipeIngredientParts] ["chicken parts", "butter", "oregano", "lemon juice", "onion", "tomatoes", "long-grain white rice"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1068.7 [FatContent] 46.3 [SaturatedFatContent] 18.3 [CholesterolContent] 224.1 [SodiumContent] 627.3 [CarbohydrateContent] 89.4 [FiberContent] 3.0 [SugarContent] 7.8 [ProteinContent] 68.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan melt butter over medium heat and add chicken.", "Brown on all sides then remove from pan and set aside.", "Add onion and tomato and saute until onion turns translucent.", "Stir in oregano and lemon juice.", "Add rice and stir well to combine and coat all grains of rice.", "Add chicken stock, stir and return chicken to pot.", "Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.", "Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking." ]
[Name] Chicken Teriyaki with Cashew Pineapple Rice [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T06:29:00Z [Description] Make and share this Chicken Teriyaki with Cashew Pineapple Rice recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/61/AaGrN8mQRO1puhv1z5xG_pineapple-rice-teriyaki-chicken-8843.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/61/picYt4qCa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/61/OdYlapAGTpqhDbGgfPFm_How%20to%20get%20started%20with%20Drive.pdf", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/61/k7abPIcuRyyjGt1jDoLj_pineapple-rice-teriyaki-chicken-8847.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/61/a8nCZEttQ2oXBYuIzreG_pineapple-rice-teriyaki-chicken-8839.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/61/picMRLR9d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/61/picwyKkyV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/61/picqmxPcj.jpg" ] [RecipeCategory] Chicken [Keywords] ["Pineapple", "Poultry", "Rice", "Tropical Fruits", "Fruit", "Meat", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/2", "1", "1/4", "1/2", "1 - 1 1/2", NA, "1", "3/4", NA] [RecipeIngredientParts] ["brown sugar", "vinegar", "garlic powder", "Worcestershire sauce", "boneless chicken breast", "cooked rice", "crushed pineapple", "cashew pieces"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 659.9 [FatContent] 30.8 [SaturatedFatContent] 6.7 [CholesterolContent] 72.6 [SodiumContent] 3312.8 [CarbohydrateContent] 64.0 [FiberContent] 1.2 [SugarContent] 51.1 [ProteinContent] 32.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the first 7 ingredients and bring to a boil. Cool; divide in half. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later. Prepare white rice for 4 people, as instructed on bag. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking. Stir can of crushed pineapple (drained] and about 3/4 cup of cashew pieces into cooked rice. Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.] My husband isn't crazy about pineapple so I've started serving it separate from the rice. That way I can add it but he doesn't have to.
[Name] Bo-Peeps [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-10-05T22:02:00Z [Description] Make and share this Bo-Peeps recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kosher", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "4", "4", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "cornflour", "flour", "egg", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 107.4 [FatContent] 5.1 [SaturatedFatContent] 3.0 [CholesterolContent] 21.5 [SodiumContent] 62.6 [CarbohydrateContent] 14.4 [FiberContent] 0.6 [SugarContent] 5.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] Cream butter and sugar, add egg then sifted dry ingredients. Roll into small balls and place on a cold greased tray. Press a dent (hole] in the centre of each with your thumb and place a little raspberry jam in them. Bake in moderate oven 10 - 12 minutes. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] English Muffin Bread [AuthorId] 1808 [AuthorName] Larry Brendler [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T13:13:00Z [Description] Make and share this English Muffin Bread 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/18/73/wkK7D5FRQmNaYrFPcGmX-English-Muffin-Bread-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/73/picvNaNjB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/73/picy6hHmM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/73/picmmvv5u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/73/picHLyMJ5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/73/picnqkQ6Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/73/picpuFefI.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "European", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "1", "1/4", "2", "1/2", "2", NA] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "milk", "water", "salt", "cornmeal"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 261.4 [FatContent] 2.2 [SaturatedFatContent] 1.0 [CholesterolContent] 5.7 [SodiumContent] 435.9 [CarbohydrateContent] 51.1 [FiberContent] 2.0 [SugarContent] 1.2 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour, yeast, sugar, salt and soda in a large bowl. Heat together milk and water until very warm (120 - 130 degrees]. Add dry ingredients and beat well. Stir in remaining flour to make a stiff batter. spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Sprinkle cornmeal on top. Cover and let stand in warm place for 45 minutes. Bake at 400 for 25 minutes.
[Name] Indian Onion Relish [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T14:02:00Z [Description] I am trying to find out what ingredients are in the onion stuff that every Indian restaurant I've ever been to gives you to have with your meal. It's obviously diced onions, and it is a bright or deep red, sometimes even an orange color. It's usually spicy hot to varying degrees, depending on the restaurant. Thanks in advance! Madhur Jaffrey's book _Indian Cooking_ describes this as being one of the relishes that may be served with almost every Indian meal, also familiar to people who dine in Indian restaurants. Perhaps this is what you are looking for, but if not, you might try other Indian cookbooks for onion chutney recipes. It should be under the condiments section. Indian Onion Relish Serves 4 [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "4", "1/4", "1/8"] [RecipeIngredientParts] ["onion", "salt", "lemon juice", "paprika", "cayenne pepper"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 53.5 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1747.9 [CarbohydrateContent] 13.3 [FiberContent] 1.9 [SugarContent] 5.3 [ProteinContent] 1.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut onion crosswise into paper-thin rings and put rings into a bowl. Add all other ingredients, toss and mix. Set aside for 30 minutes or more before eating in order to let the flavors blend.
[Name] WW2 War Cake [AuthorId] 1810 [AuthorName] Naomi Schoenfeld [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-10-06T08:39:00Z [Description] An eggless, almost fatless, milkless cake, very aptly named - it was popular during wartime shortages. It is dense and delicious uniced. For those who yearn for a good cake, but must resist fat, this will do it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/2bCS2f4YTRaI5g9gTKUw_78181_1401526856_0.jpg" [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/2", "1 1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "water", "raisins", "margarine", "cinnamon", "clove", "flour", "salt", "baking powder", "baking soda", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 172.4 [FatContent] 4.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 137.7 [CarbohydrateContent] 32.3 [FiberContent] 1.1 [SugarContent] 20.1 [ProteinContent] 2.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Place the brown sugar, water, raisins. oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil. Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger. While the mixture is cooling, preheat t he oven to 350F. Grease and flour an 8x4-inch baking pan. Sift together the flour, salt, baking powder, and baking soda. Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth. Stir in the walnuts. Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn onto a rack to cool completely. Notes: For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water. Mix with confectioner's sugar, a drop of vanilla, and a pinch salt. Glaze the cake while hot.
[Name] Lazy Man's Cabbage Rolls [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T21:27:00Z [Description] Make and share this Lazy Man's Cabbage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["hamburger", "head of cabbage", "Minute Rice", "mushroom", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 516.6 [FatContent] 18.4 [SaturatedFatContent] 5.7 [CholesterolContent] 76.1 [SodiumContent] 1128.6 [CarbohydrateContent] 55.9 [FiberContent] 6.5 [SugarContent] 26.8 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown hamburger in a skillet. Shred the cabbage. In a large greased casserole place a layer of shredded cabbage, then cover with browned hamburger, mushrooms and rice. Cover with remaining cabbage. Pour over spaghetti sauce. Garnish with cheese. Bake at 250 degrees F until cabbage is tender and sauce is fairly well absorbed, about 2 to 2-1/2 hours.
[Name] Apple-Cheese Casserole [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T16:26:00Z [Description] Make and share this Apple-Cheese Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Apple", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "8", "3/4", "2"] [RecipeIngredientParts] ["butter", "granulated sugar", "Velveeta cheese", "sharp cheddar cheese", "all-purpose flour", "apples"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 817.9 [FatContent] 36.1 [SaturatedFatContent] 22.8 [CholesterolContent] 105.8 [SodiumContent] 1046.2 [CarbohydrateContent] 117.5 [FiberContent] 8.3 [SugarContent] 87.7 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream butter and sugar in a mixing bowl, add cheese and combine well. Add flour and mix well-batter will be stiff. Place apples in a buttered baking dish - about 1 1/2 quart size. Spread the cheese/flour mixture over the apples covering the apples well. Bake 325: for about 30-45 minutes. Serves 4-6 Jan
[Name] Seven Layer Salad [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 1999-10-05T16:26:00Z [Description] Make and share this Seven Layer Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "2 -3", "3", "1/2", NA, NA] [RecipeIngredientParts] ["head lettuce", "frozen English peas", "green onions", "hard-boiled eggs", "bacon", "mayonnaise", "swiss cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 264.5 [FatContent] 20.0 [SaturatedFatContent] 6.5 [CholesterolContent] 131.7 [SodiumContent] 358.3 [CarbohydrateContent] 10.4 [FiberContent] 3.6 [SugarContent] 4.7 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Layer first 5 ingredients in a shallow dish. Spread mayonnaise over the top as if you were icing a cake. Sprinkle Swiss cheese over the mayonnaise and chill. This taste best when chilled overnight. Just before serving, toss salad making sure mayonnaise and cheese is distributed throughout the salad.
[Name] Blond Brownies in a Jar [AuthorId] 1747 [AuthorName] Gloria Reyes [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T16:26:00Z [Description] Make and share this Blond Brownies in a Jar recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "2", "1 1/2", "1/4"] [RecipeIngredientParts] ["coconut", "pecans", "brown sugar", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1712.5 [FatContent] 44.4 [SaturatedFatContent] 14.9 [CholesterolContent] 0.0 [SodiumContent] 1203.8 [CarbohydrateContent] 322.7 [FiberContent] 10.8 [SugarContent] 215.2 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] 2 doz [RecipeInstructions] Mix together flour, salt and baking powder. Set aside. Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place. Attach this message to jar: Butterscotch Brownies Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 3/4 cup butter or margarine, softened at room temperature. Do not use DIET margarine. Mix in 2 eggs, slightly beaten and 2 tsps vanilla. Mix until completely blended. Spread batter into greased 13 X 9 inch metal pan. Bake at 375 degrees F (190 degrees C] for 25 min. Cool 15 minutes in pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 doz. brown ies.
[Name] Chocolate Brownies in a Jar [AuthorId] 1747 [AuthorName] Gloria Reyes [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T16:26:00Z [Description] Make and share this Chocolate Brownies in a Jar recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/4", "2/3", "1/2", "1 1/4", "1", "1", "3/4", "4"] [RecipeIngredientParts] ["white sugar", "pecans", "all-purpose flour", "baking powder", "salt", "butter", "margarine", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.7 [FatContent] 8.6 [SaturatedFatContent] 4.2 [CholesterolContent] 50.5 [SodiumContent] 165.2 [CarbohydrateContent] 25.4 [FiberContent] 1.2 [SugarContent] 18.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] Mix together flour, baking powder, and salt. Set aside. Layer ingredients in place before adding flour mixture. Be sure to wipe out the inside of jar with a dry paper towel after adding the cocoa powder. Instructions to attach to jar: Empty jar of mix into large mixing bowl. Use your hands to thoroughly blend mix. Add butter or margarine melted. Do not use DIET margarine. Add eggs, slightly beaten. Mix until completely blended. Spread batter into sprayed 9 X 13 inch baking pan. Bake at 350 degrees F (175 degrees C] for 30 minutes. Cool completely in pan. Cut into 2 inch squares.
[Name] Cinnamon Roll Fillings [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-05T16:26:00Z [Description] Some folks use Craisins in place of raisins as done in the Banbury Tart recipe. It is also great as a filling for cinnamon rolls. I have included three filling combinations - and I will vouch for the Orange-Craisin combination. Hope these are useful. Cinnamon Roll Fillings Basic Cinnamon [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/4", "1/4", "1 -2", "1/2", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon", "raisins", "walnuts", "sugar", "craisins", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1733.6 [FatContent] 75.1 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 374.2 [CarbohydrateContent] 264.1 [FiberContent] 24.2 [SugarContent] 214.9 [ProteinContent] 29.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Mix."
[Name] Fried Cornbread II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:24:00Z [Description] Make and share this Fried Cornbread II 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/19/02/pichNkNiK.jpg" [RecipeCategory] Breads [Keywords] ["Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["egg", "buttermilk"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 72.4 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 27.7 [SodiumContent] 231.1 [CarbohydrateContent] 12.2 [FiberContent] 1.0 [SugarContent] 1.5 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 8 cakes [RecipeInstructions] Mix the ingredients and fry in a frying pan as you would pancakes. Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.
[Name] Brownies in a Jar [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-08T05:31:00Z [Description] Make and share this Brownies in a Jar 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/19/04/9YoFluHRfSHH5xcXE4cg_DSC_0993.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/OBDcP5QQQygf8mSvMtwk_DSC_0990.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/aTUXBJBgRWSmPTNKcfof_DSC_0988.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/pic3QE5rx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/picscQokk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/picwgT9V4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/picOu5EZS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/picglvgcs.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/4", "2/3", "1/2", "1 1/4", "1", "1", "3/4", "4"] [RecipeIngredientParts] ["white sugar", "pecans", "all-purpose flour", "baking powder", "salt", "butter", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 183.8 [FatContent] 8.5 [SaturatedFatContent] 4.0 [CholesterolContent] 46.2 [SodiumContent] 174.8 [CarbohydrateContent] 25.5 [FiberContent] 0.8 [SugarContent] 18.9 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] ["Pour sugar into a clean and dry one quart jar.", "Press down firmly.", "Add cocoa powder and press down firmly.", "Pour in chopped pecans, making sure they are evenly layered.", "Combine flour, baking powder and salt, pour into jar and seal.", "Attach following directions to jar: Empty mix into large bowl.", "Stir to blend thoroughly.", "Add 3/4 cup butter or margarine and 4 beaten eggs.", "Mix until completely blended.", "Spread batter onto lightly greased 9x13 pan.", "Bake at 350 F for 30 minutes or until done. Cool in pan and cut into 2 inch squares." ]
[Name] Civil War Pound Cake [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-10-08T05:28:00Z [Description] Make and share this Civil War Pound Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/pic68eCgY.jpg" [RecipeCategory] Dessert [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "9", "4", "1", NA, NA, "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "salt", "lemon, rind of", "nutmeg", "brandy"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 627.8 [FatContent] 34.4 [SaturatedFatContent] 20.5 [CholesterolContent] 220.9 [SodiumContent] 278.0 [CarbohydrateContent] 65.4 [FiberContent] 1.1 [SugarContent] 33.7 [ProteinContent] 8.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix the butter and sugar together well and beat in the eggs. Sift the flour and salt together; mix in to the butter mixture until thoroughly blended. Add the lemon peel, nutmeg, and brandy, mix well and pour into two small buttered loaf pans or one large one. Bake in a moderate oven (350F] for about 1 hour or until cake tests done.
[Name] Autumn Moon Cafe's Apple Crisp [AuthorId] 1813 [AuthorName] acedia [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:46:00Z [Description] Make and share this Autumn Moon Cafe's Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1 1/4", "2 1/4", "1/8", "1/8", "1/8", "1"] [RecipeIngredientParts] ["flour", "oats", "sugar", "allspice", "cinnamon", "nutmeg", "butter"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 821.1 [FatContent] 33.3 [SaturatedFatContent] 19.9 [CholesterolContent] 81.3 [SodiumContent] 219.3 [CarbohydrateContent] 124.5 [FiberContent] 4.5 [SugarContent] 75.1 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Apple Mixture: 5 Granny Smith apples, peeled, cored & sliced 2 tablespoons sugar 2 teaspoons cinnamon 2 teaspoons lemon juice Preheat oven to 350 degrees. Grease an 8-inch square baking pan. For the topping: Mix together the flour, oats, sugar and spices in a large bowl. Using the large holes of a grater, grate the butter into the bowl. Blend until the mixture just begins to come together, being careful not to over mix. Toss the apples in a large bowl with the sugar, cinnamon, and lemon juice. Spoon into the baking pan and sprinkle the topping mixture over the fruit. Bake for 45 to 60 minutes, or until the apples are tender and the topping is browned and crisp. Serve warm with a scoop of rich vanilla ice cream.
[Name] Fantastic Focaccia Bread [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-10-08T06:05:00Z [Description] This is one of my adopted recipes. I haven't made this one yet, but am looking forward to trying it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/40/picbuiqMv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/40/picviQvZx.jpg"] [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "2/3", "2", "2"] [RecipeIngredientParts] ["garlic cloves", "mozzarella cheese", "romano cheese", "oregano", "plum tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 925.0 [FatContent] 65.7 [SaturatedFatContent] 39.2 [CholesterolContent] 236.1 [SodiumContent] 2093.8 [CarbohydrateContent] 14.2 [FiberContent] 1.9 [SugarContent] 6.1 [ProteinContent] 69.3 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Preheat oven to 375. Dip dough and a rolling pin in flour and evenly roll dough into a 12 inch circle. Use a 13\" baking stone if possible. Spread garlic evenly over crust. Take half of the Romano cheese and one cup of the Mozzarella and one teaspoon of the oregano and sprinkle over the crust. Slice the tomatoes thinly and layer across. Sprinkle remaining ingredients over tomatoes. Bake 30-35 minutes. Cut and serve. Makes 8 slices. Courtesy of the Pampered Chef. Typos by Jayne Oake. MMMMM.
[Name] Shrimp Newburg [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T06:13:00Z [Description] Make and share this Shrimp Newburg recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["12", "2", "2", "1", "1/2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["shrimp", "butter", "flour", "paprika", "salt", "white pepper", "milk", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 398.8 [FatContent] 32.8 [SaturatedFatContent] 20.3 [CholesterolContent] 150.8 [SodiumContent] 939.2 [CarbohydrateContent] 12.7 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 9.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Clean shrimp. Melt butter; add flour, paprika, salt and pepper, blend together. Add milk and cream gradually. Add sherry. In a separate pan, saute shrimp in butter. Add to the sauce.
[Name] Cheese Apples [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T00:00:00Z [Description] Make and share this Cheese Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Apple", "Fruit", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "butter", "Velveeta cheese", "apple"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1021.4 [FatContent] 46.6 [SaturatedFatContent] 29.2 [CholesterolContent] 122.0 [SodiumContent] 328.1 [CarbohydrateContent] 147.7 [FiberContent] 1.7 [SugarContent] 100.1 [ProteinContent] 6.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix in order given: flour, sugar, butter and cheese. Place apples in bottom of baking dish. Pour cheese mixture over apples. Bake 30 to 40 minutes at 350 degrees.
[Name] Chicken Mole [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T08:41:00Z [Description] Make and share this Chicken Mole 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/19/47/picedzw81.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "1", "1/2", "1", "2", "1/4", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "green onions", "garlic", "cocoa powder", "chili powder", "cumin", "tomato puree", "raisins", "water", "fresh coriander"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 196.5 [FatContent] 4.6 [SaturatedFatContent] 0.9 [CholesterolContent] 75.5 [SodiumContent] 172.9 [CarbohydrateContent] 12.5 [FiberContent] 2.3 [SugarContent] 7.0 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F. Place the chicken breasts in a baking dish and set aside. In a large non-stick saucepan, heat the oil. Add the green onions and garlic and saute over medium heat for 1 minute. Add the tomato puree, raisins, water and coriander and cook over low heat for about 10 minutes uncovered. Pour the sauce over the chicken and bake for 30-45 minutes until chicken is cooked through.
[Name] Feaver's Pumpkin Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-10-09T08:50:00Z [Description] Make and share this Feaver's Pumpkin Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "3", "1/2", "1", "1/2", "1/2", "4", "1"] [RecipeIngredientParts] ["milk", "sugar", "light corn syrup", "pumpkin", "salt", "cinnamon", "allspice", "margarine", "vanilla"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 3103.5 [FatContent] 54.6 [SaturatedFatContent] 15.0 [CholesterolContent] 34.2 [SodiumContent] 855.2 [CarbohydrateContent] 668.5 [FiberContent] 1.2 [SugarContent] 617.8 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] In saucepan combine milk, sugar, syrup, pumpkin and salt. Cook over medium heat and when mixture begins to bubble, reduce heat to simmer and cook to soft ball stage. Remove from heat and beat in cinnamon, allspice, margarine and vanilla. Allow to cool. Then beat until thick and the mixture loses its gloss. Spoon into buttered dish. When firm, cut into squares.
[Name] Sylvia's Famous Spareribs [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T09:04:00Z [Description] These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["3 1/2", "1 1/2", "1/2", "1/2", "2 -3", "16", "2 1/2", "1", "1", "3", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["salt", "black pepper", "red pepper flakes", "white wine vinegar", "crushed red pepper flakes", "onion", "celery", "tomato puree", "water", "sugar", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 982.3 [FatContent] 60.6 [SaturatedFatContent] 22.1 [CholesterolContent] 240.0 [SodiumContent] 2151.9 [CarbohydrateContent] 48.9 [FiberContent] 2.5 [SugarContent] 43.4 [ProteinContent] 59.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces. Rub the salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F. Pour the vinegar over the ribs and bake 1 1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup.] Bake at 450 F for 1 hour. The ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing. To finish the ribs, preheat the oven to 400 F. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the barbecue sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side. BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs. Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month. Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.
[Name] Quick 'n' Tasty Alfredo Sauce [AuthorId] 1811 [AuthorName] Sheri Graham [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-10-10T03:48:00Z [Description] Make and share this Quick 'n' Tasty Alfredo Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA] [RecipeIngredientParts] ["sour cream", "parmesan cheese", "butter", "cracked pepper", "crushed red pepper flakes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1044.7 [FatContent] 90.3 [SaturatedFatContent] 55.8 [CholesterolContent] 223.8 [SodiumContent] 1737.6 [CarbohydrateContent] 14.3 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 46.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Melt butter in saucepan and add sour cream slowly, stirring constantly. Shake in Parmesan cheese while stirring until sauce thickens. Add cracked pepper to taste. Add optional crushed red pepper for a fiery twist. Pour over pasta & serve immediately. This is enough sauce for two normal servings of pasta. Recipe can be doubled, tripled, etc. depending on servings.
[Name] Seafoam Cake [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-10-10T03:52:00Z [Description] Make and share this Seafoam Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "10", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "real vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 114.2 [CarbohydrateContent] 49.9 [FiberContent] 0.4 [SugarContent] 37.9 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease cake pan. Line with waxed paper. Mix, sift flour, sugar, and baking powder 3 times. Add gradually to the egg whites, stirring after each addition. Mix in the vanilla. Pour into the pan. Bake in oven at 350° for 35 - 45 minutes.
[Name] Homemade Cottage Cheese [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T03:56:00Z [Description] Make and share this Homemade Cottage Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", NA, NA, NA] [RecipeIngredientParts] ["water", "butter", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 28.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Heat the sour milk until it reaches 100*. When it reaches this temp., pour into a strainer lined with cheese cloth. Pour over 1 quart of hot water. Let curd hang in cheesecloth until all the whey has been drained off. In a mixing bowl, add enough cream and melted butter to moisten the food. Add salt.
[Name] Grandma Hornsby's Homemade Noodles [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T04:05:00Z [Description] Make and share this Grandma Hornsby's Homemade Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1"] [RecipeIngredientParts] ["salt", "all-purpose flour", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 528.5 [FatContent] 6.2 [SaturatedFatContent] 1.7 [CholesterolContent] 211.5 [SodiumContent] 653.9 [CarbohydrateContent] 95.8 [FiberContent] 3.4 [SugarContent] 0.7 [ProteinContent] 19.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix and sift flour and salt. Gradually add the egg until a stiff dough is formed. Knead for a few minutes on floured board. Roll out until it is 1/8 inches thick. Cut into any length strips and let dry completely.
[Name] Gingerbread Man Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT1H30M [TotalTime] PT1H40M [DatePublished] 1999-10-10T04:12:00Z [Description] Make and share this Gingerbread Man Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1/2", "1/4", "1/4", "1/4", "1/4", "2", "1", "1/4"] [RecipeIngredientParts] ["flour", "ginger", "baking powder", "clove", "cinnamon", "nutmeg", "margarine", "molasses", "sugar", "brown sugar", "water"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 1919.0 [FatContent] 49.1 [SaturatedFatContent] 10.2 [CholesterolContent] 0.0 [SodiumContent] 939.0 [CarbohydrateContent] 335.5 [FiberContent] 9.6 [SugarContent] 77.5 [ProteinContent] 33.1 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] In a small bowl combine flour, ginger, baking powder, cloves, cinnamon and nutmeg. Set aside. In small saucepan heat over low heat (melt] margarine, sugars and molasses. Pour in large bowl; cool for 10 minutes. Alternately stir in flour mixture and 1/4 cup water until well blended. Cover; chill an hour. Preheat oven to 350 degrees. Roll out dough 1/8-inch thick, using 6-inch long cookie cutter. Bake on sheet, sprayed with nonstick vegetable spray. Decorate with raisins. Bake 5 to 7 minutes.
[Name] Bruschetta [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T04:12:00Z [Description] Make and share this Bruschetta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "olive oil", "oregano", "salt"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Prepare the topping: Cut the tomatoes in little cubes. Add the salt, the oregano and the oil. Rub the bread with garlic. Then grill it (or on the barbecue]. Quickly spread the seasoned tomatoes and eat immediately. (Nice with grilled meat and red wine.]
[Name] Cheese and Onion Pie [AuthorId] 1819 [AuthorName] Northern Trollers A [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-10T04:14:00Z [Description] This is a recipe passed along from my grandmother...not sure where she got it though. It's one of those dishes that you either love or hate. I love it! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High Protein", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, "500"] [RecipeIngredientParts] ["onion", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3912.2 [FatContent] 290.3 [SaturatedFatContent] 136.5 [CholesterolContent] 525.0 [SodiumContent] 5056.2 [CarbohydrateContent] 177.4 [FiberContent] 6.1 [SugarContent] 3.2 [ProteinContent] 147.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Layer onion slices, grated cheddar cheese and salt and pepper into prepared pie shell. Continue layering until pie is heaped up. Cover with pastry. Bake. Let cool slightly before slicing. Can be eaten warm or cold.
[Name] Good Season's Italian Dressing [AuthorId] 1820 [AuthorName] Lisa_Roy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-10T04:14:00Z [Description] Make and share this Good Season's Italian Dressing 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/19/82/picGp1qO7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/82/pickFvR1u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/82/picd5dqIo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/82/picylItZQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/82/picuuspao.jpg" ] [RecipeCategory] European [Keywords] ["Lactose Free", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/4", "1", "1/4", "2", "1/4", "2/3", "2"] [RecipeIngredientParts] ["onion powder", "sugar", "oregano", "pepper", "basil", "parsley", "salt", "cider vinegar", "water"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 1414.8 [FatContent] 145.7 [SaturatedFatContent] 18.9 [CholesterolContent] 0.0 [SodiumContent] 13970.8 [CarbohydrateContent] 28.8 [FiberContent] 3.5 [SugarContent] 13.6 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] "For dressing, mix 1/4 cup of cider vinegar, 2/3 cup of oil, 2 tablespoons of water and 2 tablespoons of dry mix."
[Name] Peanut Patties [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T18:32:00Z [Description] Make and share this Peanut Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "2/3", "2 1/2"] [RecipeIngredientParts] ["sugar", "milk", "white corn syrup", "raw peanuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 200.3 [FatContent] 7.9 [SaturatedFatContent] 1.3 [CholesterolContent] 1.4 [SodiumContent] 13.6 [CarbohydrateContent] 31.1 [FiberContent] 1.3 [SugarContent] 24.0 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 24 patties [RecipeInstructions] Mix all of the ingredients in a heavy boiler (I use my 4 quart pressure cooker]. Bring to a boil. Turn burner to simmer and cook for 1 hour. Remove from heat and add 1 teaspoon vanilla. Beat until creamy as it cools. Beating is a must for it to turn out right. Spoon out into buttered muffin pan.
[Name] Bobbing Apple Punch [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T18:36:00Z [Description] Make and share this Bobbing Apple Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Apple", "Fruit", "Kid Friendly", "Halloween", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", "2", "4", "6", "1"] [RecipeIngredientParts] ["apple cider", "sugar", "ginger ale", "red apples", "orange"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 140.2 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 35.6 [FiberContent] 2.5 [SugarContent] 30.6 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In punch bowl mix orange juice -- apple cider, pineapple juice and sugar. Chill a couple of hours. Before serving add ginger ale, apples, orange slices and ice cubes.
[Name] Lemon Squares [AuthorId] 1617 [AuthorName] Irene Wilcox [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-10-11T05:59:00Z [Description] Make and share this Lemon Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "4", "6", "2", NA, "6"] [RecipeIngredientParts] ["butter", "powdered sugar", "flour", "salt", "eggs", "lemon juice", "sugar", "fresh lemon rind", "flour"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 240.3 [FatContent] 10.3 [SaturatedFatContent] 6.2 [CholesterolContent] 66.7 [SodiumContent] 87.5 [CarbohydrateContent] 34.8 [FiberContent] 0.4 [SugarContent] 23.1 [ProteinContent] 2.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat oven and lightly grease a 13 x 9 inch pan. Mix together butter, powdered sugar, 2 cups flour and salt. Pour into prepared pan. Bake for 20 minutes. Mix together eggs, lemon juice, sugar, lemon rind and 6 Tbsp flour and pour over the first part. Bake for 25 additional minutes.
[Name] Cabbage Roll Taste Alike [AuthorId] 1660 [AuthorName] Mehitabel [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-10-11T06:13:00Z [Description] Make and share this Cabbage Roll Taste Alike recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "2", "1", NA, "1/4", "2 -3", "1/2 - 1", "1", "1/4", "1"] [RecipeIngredientParts] ["beef", "turkey", "onion", "celery", "green pepper", "rolled oats", "parsley flakes", "salt", "garlic powder", "brown sugar", "head of cabbage", "tomato sauce", "cider vinegar", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 866.9 [FatContent] 81.0 [SaturatedFatContent] 33.5 [CholesterolContent] 112.4 [SodiumContent] 616.8 [CarbohydrateContent] 23.0 [FiberContent] 5.1 [SugarContent] 15.7 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook beef, onions , celery, and green pepper until done and brown. Drain well. Sprinkle meat mixture with oats, parsley, salt, and garlic powder. Core cabbage and cut into small wedges. Place on meat. Combine tomato sauce, vinegar, pepper and brown sugar. Mix well. Pour over cabbage and meat. Cover and let simmer 20-30 minutes until the cabbage is done. Serve immediately. Note: I like to add 1/2 cup Minute Rice, prepared, at the end and heat through.
[Name] Buttermilk Dressing [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-11T06:23:00Z [Description] Make and share this Buttermilk Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "5", "2"] [RecipeIngredientParts] ["extra virgin olive oil", "lemon juice", "buttermilk", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 531.2 [FatContent] 55.0 [SaturatedFatContent] 8.0 [CholesterolContent] 4.0 [SodiumContent] 112.2 [CarbohydrateContent] 8.9 [FiberContent] 0.5 [SugarContent] 5.9 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] In a small bowl, whisk together the olive oil and lemon juice. Whisk in the buttermilk and parsley. The dressing will keep, covered, in the refrigerator for 3 days.
[Name] Feta Dressing [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:23:00Z [Description] Feta Dressing Feta is lower in fat than many other cheeses but still has plenty of flavor. Yields: 1/2 cup [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/20/picjNM9fd.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", NA, NA, "2"] [RecipeIngredientParts] ["feta cheese", "red wine vinegar", "fresh oregano", "kosher salt", "black pepper", "extra virgin olive oil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 827.5 [FatContent] 79.8 [SaturatedFatContent] 25.5 [CholesterolContent] 107.2 [SodiumContent] 1355.4 [CarbohydrateContent] 7.7 [FiberContent] 1.5 [SugarContent] 5.1 [ProteinContent] 17.5 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Process the feta, vinegar and oregano in a blender or food processor until smooth. Then with the machine running, slowly pour the oil through the feed tube and process until smooth. Taste and adjust the seasoning with the salt and pepper. Use immediately or cover and refrigerate.
[Name] Dirk's Hot Sauce [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:28:00Z [Description] Make and share this Dirk's Hot Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "2", "1", "5", NA, "1"] [RecipeIngredientParts] ["roma tomatoes", "habaneros", "onion", "garlic", "cilantro", "stewed tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.4 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 993.7 [CarbohydrateContent] 68.6 [FiberContent] 12.3 [SugarContent] 39.0 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Blend the tomatoes, peppers, garlic, cilantro, and half the onion. I like to chop the other half by hand to make it chunkier. Add salt and sugar to taste.
[Name] Pumpkin Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-11T06:43:00Z [Description] Make and share this Pumpkin Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "2", "1/4", "1/2"] [RecipeIngredientParts] ["granulated sugar", "cornstarch", "evaporated milk", "pumpkin", "pumpkin pie spice", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 86.5 [FatContent] 0.5 [SaturatedFatContent] 0.3 [CholesterolContent] 1.8 [SodiumContent] 6.9 [CarbohydrateContent] 20.7 [FiberContent] 0.0 [SugarContent] 20.0 [ProteinContent] 0.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.", "Add vanilla and cool in a pan of ice water to 110 degrees.", "Beat until fudge loses its gloss.", "Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.", "Score and cut when almost cold.", "Store in a wax paper lined metal can.", "Will keep for several weeks.", "If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added." ]
[Name] Baked Barbecue Sauce Chicken [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-10-11T06:46:00Z [Description] Make and share this Baked Barbecue Sauce Chicken 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/20/32/pic2LE4Om.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/2032/vblEOl1qTWDU0AisDrGK_0D08DEE7-67BA-4734-A76A-471B04A71EB0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/32/picHA2tyd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/32/pic3HCWgW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/32/picrXssc9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/32/picwKdkvv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/32/picIuOS5u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/32/picCBXNBw.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/4", "2", "1", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["chicken pieces", "margarine", "brown sugar", "lemon juice", "onion", "vinegar", "tomato sauce", "ketchup", "Worcestershire sauce", "prepared mustard", "water"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 317.8 [FatContent] 19.3 [SaturatedFatContent] 5.4 [CholesterolContent] 86.2 [SodiumContent] 279.2 [CarbohydrateContent] 13.3 [FiberContent] 0.7 [SugarContent] 11.2 [ProteinContent] 21.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Melt margarine, fry onion until softened (about 5 minutes], add remaining ingredients (except chicken]to onion and boil for 3 minutes. Place skinned chicken pieces in a casserole dish, and pour sauce over. Bake uncovered for 1 hour.
[Name] Creamy Turkey Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-10-11T06:53:00Z [Description] Make and share this Creamy Turkey Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/8", "1/8", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["turkey", "sausage", "onion", "pepper", "salt", "cream cheese", "mushrooms", "egg", "cottage cheese", "flour", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.6 [FatContent] 15.8 [SaturatedFatContent] 5.9 [CholesterolContent] 123.0 [SodiumContent] 458.7 [CarbohydrateContent] 25.1 [FiberContent] 2.1 [SugarContent] 4.5 [ProteinContent] 25.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, cook ground turkey or turkey sausage, onion, pepper and salt, until meat is browned, stirring to break up meat. Drain. Stir in cream cheese till combined. Add mushrooms and set aside. For the crust: Lightly grease a 9 inch pie plate with non-stick spray. Unwrap crescent rolls and separate. Arrange them in pie plate, pressing onto the bottom and up the sides of the plate, extending the biscuits at 1/2 inch intervals, if desired. Spoon turkey mixture into shell, spreading evenly. In blender or food processor, combine egg, cottage cheese, and flour. Cover and blend or process until smooth. Spoon over turkey mixture. Bake, uncovered, for 25-30 minutes at 350 degrees Fahrenheit or until edges are browned and filling is set. Let stand 5-10 minutes. Cut into wedges and garnish with chopped tomatoes.
[Name] Caribbean Chicken [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 1999-10-11T06:53:00Z [Description] This recipe was originally named Caribbean Jerk Chicken. However it's not a true jerk chicken recipe. With the help of Toni who was kind enough to help me we have come up with a more appropriate name. Hope you enjoy it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/47/piclOYWWB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/47/pic2awMlD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/47/picRupyJy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/47/picJyStWF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/47/picU6lDEA.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Caribbean", "Very Low Carbs", "High Protein", "Healthy", "High In...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3", "1/2", "1/4", "1/4", "1/4", "500"] [RecipeIngredientParts] ["fresh lime juice", "soy sauce", "fresh ginger", "garlic cloves", "dried thyme", "black pepper", "allspice", "salt", "chicken fillets"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 178.0 [FatContent] 5.0 [SaturatedFatContent] 1.0 [CholesterolContent] 72.5 [SodiumContent] 572.1 [CarbohydrateContent] 2.2 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.", "Seal.", "Marinate in refrigerator overnight. Place oven rack in top position.", "Heat oven to 500°F:", "Drain chicken; discard marinade. Pat dry.", "Arrange in roasting pan.", "Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone." ]
[Name] Baked Acorn Squash With Spicy Maple Syrup [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 1999-10-11T18:31:00Z [Description] Make and share this Baked Acorn Squash With Spicy Maple Syrup 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/20/56/YC6ccuORQHSH4Gwjslqt_Acorn1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/56/picJ36kVJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/56/7dyH1op3R6emEv7naMLU_Acorn3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/56/nw8IlkYbQHOFhfTxqmTc_Acorn2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/56/IXHVmk6VThy39n8Rtbg2_P1010005.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/56/mE31q3U3SCGrU7wCBMz8_CAM00106.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "6", "1", "1"] [RecipeIngredientParts] ["acorn squash", "unsalted butter", "pure maple syrup", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 143.6 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 7.2 [CarbohydrateContent] 28.4 [FiberContent] 2.2 [SugarContent] 12.1 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Split the squash into thirds and remove the seeds. Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish. In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.
[Name] Sweet Potato Pie II [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 1999-10-11T18:29:00Z [Description] Make and share this Sweet Potato Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3", "1 1/2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["sugar", "eggs", "sweet potatoes", "vanilla flavoring", "butter", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 258.0 [FatContent] 13.5 [SaturatedFatContent] 6.6 [CholesterolContent] 61.1 [SodiumContent] 185.3 [CarbohydrateContent] 31.3 [FiberContent] 0.5 [SugarContent] 20.0 [ProteinContent] 3.6 [RecipeServings] 16.0 [RecipeYield] 2 8 inch pies [RecipeInstructions] Cream eggs and sugar. Add sweet potato, vanilla flavoring and melted butter, mix then add milk. Mix well. Pour into unbaked pie shells. Bake for 1 hour at 350 degrees F. Serves 8 for each pie.
[Name] Ramen Foo Yung [AuthorId] 1823 [AuthorName] Steve Harper [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-10-12T05:36:00Z [Description] Make and share this Ramen Foo Yung 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/20/66/pic3LPXEu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/picrwC5W0.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 -2"] [RecipeIngredientParts] ["eggs", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 615.6 [FatContent] 34.3 [SaturatedFatContent] 16.8 [CholesterolContent] 402.5 [SodiumContent] 1975.0 [CarbohydrateContent] 54.7 [FiberContent] 2.0 [SugarContent] 1.7 [ProteinContent] 21.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Open ramen package and remove seasoning packet, it will be retained for later. Boil noodles until soft, and drain. In a separate fry pan melt butter or margarine on medium-high heat. once melted and bubbling, add seasoning packet and stir. Then add the drained noodles and fry them for several minutes, stirring and turning them as you go. The noodles will start to separate from the clump as they get done. they will be slightly turning golden brown. In a separate bowl, scramble the two eggs. When noodles are slightly browned, add the eggs and stir thoroughly. Reduce heat to medium-low immediately. Flip and let the top cook. Enjoy!
[Name] Red Capsicum Toasts [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T05:38:00Z [Description] Went to a wee do on Saturday and everyone had to bring a finger food that was a bit different. I took these and they were delicious, the lime just finishes them off. We all decided the mixture would make a nice 'chutney' for cold meats too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/68/picLBhaoX.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1/3", "2 1/2", "2", NA, "1/2"] [RecipeIngredientParts] ["red capsicums", "olive oil", "brown sugar", "dry white wine", "basil", "lime"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 436.6 [FatContent] 14.6 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 35.1 [CarbohydrateContent] 59.4 [FiberContent] 7.9 [SugarContent] 47.9 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cut capsicums in quarters, remove membrane and seeds. Grill capsicum, skin side up, until skin blackens and blisters; peel skins from them. Finely chop capsicum. Heat oil in pan, stir in peppers and sugar, cook over low heat, covered, for about 45 minutes or until capsicums are soft, stirring occasionally. Stir in wine and vinegar, bring to the boil, simmer, uncovered for about 15 minutes or until thick, remove from heat; strain, cool then stir in the basil. Remove the crusts and cut the bread into 2 1/2cm squares, place on an ungreased oven tray and bake in a moderate oven about 10 minutes or until lightly browned, cool. Spoon capsicum mixture onto toast squares, top with lime wedges. The capsicum and toasts can be made a day ahead of time.
[Name] Rhubarb Crunch [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-10-12T05:46:00Z [Description] Make and share this Rhubarb Crunch 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/20/72/picnGcKJ4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/72/pic7tKABF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/72/picpR56oK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/72/picbCkCCK.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", "1", "4", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["flour", "rolled oats", "brown sugar", "margarine", "cinnamon", "rhubarb", "sugar", "cornstarch", "water", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 78.0 [Calories] 322.4 [FatContent] 10.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 129.0 [CarbohydrateContent] 54.7 [FiberContent] 2.2 [SugarContent] 35.6 [ProteinContent] 3.0 [RecipeServings] 9.0 [RecipeYield] 1 9X9 pan [RecipeInstructions] Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9\" greased pan. Cover with chopped rhubarb. Combine sugar, cornstarch, and water. Cook until thick and clear in a small saucepan. Remove from heat and add vanilla. Pour over rhubarb. Top with remaining crumbs. Bake at 350°F for 1 hour.
[Name] Orange Bread [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-10-12T05:48:00Z [Description] Make and share this Orange Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Citrus", "Fruit", "Healthy", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1", "1", "1", "1", "3/4", "2", "2", "1/2"] [RecipeIngredientParts] ["oranges", "cold water", "sugar", "egg", "milk", "salt", "baking powder", "flour", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 379.9 [FatContent] 8.7 [SaturatedFatContent] 1.8 [CholesterolContent] 30.7 [SodiumContent] 491.7 [CarbohydrateContent] 70.2 [FiberContent] 2.8 [SugarContent] 41.3 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease a loaf pan. Cut two oranges into small pieces, peelings and all. Cover with cold water and boil until tender, about 10 minutes. Add a scant cup of sugar, stir and let cool. Put in a bowl aqnd add remaining ingredients. Bake for one hour or until tests done.
[Name] Orange Butterscotch Walnut Clusters [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-12T05:48:00Z [Description] Make and share this Orange Butterscotch Walnut Clusters recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Melons", "Fruit", "Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["butterscotch pudding", "sugar", "evaporated milk", "butter", "walnut pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2193.4 [FatContent] 135.5 [SaturatedFatContent] 23.8 [CholesterolContent] 67.1 [SodiumContent] 218.9 [CarbohydrateContent] 236.9 [FiberContent] 11.9 [SugarContent] 204.4 [ProteinContent] 35.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Blend sugar with pudding. Mix in a 2 quart saucepan; stir in evaporated milk and orange rind. Add butter. Cook and stir over medium heat until mixture comes to a boil. Lower heat and boil gently for 3 1/2 minutes, stirring constantly. Remove from heat and stir in walnuts. Beat until candy thickens. Drop from a teaspoon onto foil or into paper candy cups. Let cool until set.
[Name] Fried Rice Casserole [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 1999-10-12T05:54:00Z [Description] Make and share this Fried Rice Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/pic44r62j.jpg" [RecipeCategory] Rice [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "3"] [RecipeIngredientParts] ["rice", "soy sauce", "water"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 338.8 [FatContent] 9.5 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1148.9 [CarbohydrateContent] 56.1 [FiberContent] 1.4 [SugarContent] 0.5 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Mix all ingredients together in a casserole. Cover and bake 1 hour.
[Name] Pierogi Dough [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-12T05:56:00Z [Description] Make and share this Pierogi Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Russian [Keywords] ["European", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "3", "1", "3", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "eggs", "salt", "baking powder", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2858.5 [FatContent] 61.8 [SaturatedFatContent] 10.9 [CholesterolContent] 634.5 [SodiumContent] 740.6 [CarbohydrateContent] 479.2 [FiberContent] 16.9 [SugarContent] 2.8 [ProteinContent] 83.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix with enough water to make like a bread dough. Cover with plastic wrap or lid and let sit overnight. In a medium bowl, whisk the eggs. Add the salt, water, and oil; whisk until smooth. Slowly add about 3 cups flour, and stir with a wooden spoon to combine. Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked inches Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic and no longer sticky. Be careful not to add too much flour as this will toughen the dough. Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling of your choice. When you're ready to fill your pierogies, lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking. On a floured surface, roll out dough to about 1/8-inch thickness. Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible. Gather dough scraps together, roll out again, and continue cutting. place a teaspoon of your chosen filling in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent. Transfer to linen towel. Continue until all dough circles are filled. Add pierogi to the boiling water in batches. They will sink to the bottom of the pot, then rise to the top. Once they rise, let them cook for about 1 minute more. Meanwhile, drizzle platter with melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.
[Name] Butter Tart Slice [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T05:58:00Z [Description] Make and share this Butter Tart Slice recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "margarine", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1702.5 [FatContent] 92.6 [SaturatedFatContent] 19.1 [CholesterolContent] 0.0 [SodiumContent] 1082.8 [CarbohydrateContent] 198.1 [FiberContent] 5.1 [SugarContent] 53.9 [ProteinContent] 20.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix and press into an 8\" pan. Bake for 15 minutes at 350 degrees. 1/3 cup melted margarine 1 tsp. vanilla 1 Tbsp flour 1 cup brown sugar 2 Tbsp milk 1 cup raisins 1 egg, beaten Mix and pour over bottom layer. Bake 20-30 minutes at 350 degrees.
[Name] Butter Tarts [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-10-12T05:58:00Z [Description] Make and share this Butter Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/2", "1", "2", "3", "1", NA] [RecipeIngredientParts] ["brown sugar", "butter", "corn syrup", "salt", "vinegar", "eggs", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 88.1 [FatContent] 3.5 [SaturatedFatContent] 2.0 [CholesterolContent] 34.1 [SodiumContent] 39.4 [CarbohydrateContent] 13.9 [FiberContent] 0.0 [SugarContent] 10.6 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 24 tarts [RecipeInstructions] Preheat oven to 425°F. Prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. Add vinegar, eggs and vanilla and mix well. Divide butter mixture into all tarts, not filling more than 2/3 full. Bake at 425F for 5 minutes; reduce heat to 375F and continue baking for 15 to 20 minutes (filling will be lightly browned but still bubbling]. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
[Name] Butter Tarts II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T06:03:00Z [Description] Make and share this Butter Tarts II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "2 1/2", "1", "1", "3 1/2", "2 1/2", "1", "1", "2", "1/2", "1", "3", "10"] [RecipeIngredientParts] ["dates", "raisins", "currants", "walnuts", "brown sugar", "white sugar", "cinnamon", "allspice", "vanilla", "nutmeg", "salt", "butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.7 [FatContent] 28.4 [SaturatedFatContent] 15.6 [CholesterolContent] 149.1 [SodiumContent] 304.8 [CarbohydrateContent] 83.4 [FiberContent] 2.9 [SugarContent] 76.8 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 24-30 tarts [RecipeInstructions] Melt butter and pour over sugar. Beat well. Beat egg yolks and mix with all ingredients. Beat egg whites and fold in last. Line miniature muffin pans (or use regular ones] with rich pie crust. Put filling in and bake at 350 degrees for 35 min- utes. (I always halve this recipe and it makes a lot of Butter Tarts.] BUTTER TARTS Pastry For Tarts: 5 cup flour 1 tsp. salt 1 Tbsp sugar 1 tsp. baking powder 2 cup shortening 1 egg 1 Tbsp vinegar 1 tsp. vanilla Mix dry ingredients; add shortening and mix well. Beat the egg in a measuring cup; add enough lukewarm water to make 3/4 cup liquid. Add vanilla and vinegar to this liquid, then mi x into flour, shortening mixture. Treat as pie crust. Cut into circles and place in muffin tins. Fill with: 2 eggs 2 Tbsp vinegar 1 tsp. vanilla 2 cup brown sugar (pack] 1 1/2 cup raisins 1/2 cup melted margarine Beat eggs in bowl. Add brown sugar, vinegar and vanilla. Stir in melted butter and raisins. Pour in shells about 1/2 full. Bake in 350 degrees oven for 15 to 18 minutes. Makes about 24 to 30 tarts.
[Name] Velveeta Cheese Fudge [AuthorId] 1824 [AuthorName] Myron Menaker [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-10-12T06:07:00Z [Description] Make and share this Velveeta Cheese Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cheese", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["Velveeta cheese", "margarine", "powdered sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 3007.0 [FatContent] 117.5 [SaturatedFatContent] 35.0 [CholesterolContent] 89.6 [SodiumContent] 2752.0 [CarbohydrateContent] 477.1 [FiberContent] 4.0 [SugarContent] 453.3 [ProteinContent] 23.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Melt cheese and butter in saucepan over low heat, stirring almost constantly. Sift sugar and cocoa together, stir into cheese butter mixture. Stir in vanilla and nuts. Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container.
[Name] Pizzelle Waffle Cones [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T06:12:00Z [Description] Make and share this Pizzelle Waffle Cones recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3/4", "1/2", "2", "1 1/2", "2"] [RecipeIngredientParts] ["eggs", "granulated sugar", "butter", "vanilla", "flour", "baking powder"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 116.0 [FatContent] 5.4 [SaturatedFatContent] 3.2 [CholesterolContent] 40.1 [SodiumContent] 87.8 [CarbohydrateContent] 14.9 [FiberContent] 0.2 [SugarContent] 7.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 20 cones [RecipeInstructions] ["Beat the eggs and gradually beat in the sugar until the mixture is creamy.", "Stir in the melted butter and vanilla.", "Combine the flour and baking powder, and then add it to the mixture. Blend it in well.", "Drop about 4 tsp of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown.", "Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable." ]
[Name] Dot's Creamy Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T06:12:00Z [Description] Make and share this Dot's Creamy Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1"] [RecipeIngredientParts] ["margarine", "Velveeta cheese", "vanilla", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2570.2 [FatContent] 108.5 [SaturatedFatContent] 30.0 [CholesterolContent] 71.7 [SodiumContent] 2390.2 [CarbohydrateContent] 388.5 [FiberContent] 5.7 [SugarContent] 363.8 [ProteinContent] 23.4 [RecipeServings] nan [RecipeYield] 5 pounds [RecipeInstructions] Melt margarine, Velveeta cheese and vanilla in double boiler. Remove from heat. Add powdered sugar, cocoa and nuts. Mix together well. This sets up fast. Press in buttered casserole dish. Makes about 5 pounds good fudge.
[Name] Mrs. Field's Lemon Macadamia Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-10-12T06:17:00Z [Description] Make and share this Mrs. Field's Lemon Macadamia Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/92/ZJqp4pczR6mHHK8Efk8V_Lemon%20cream%20cheese%20cookies.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1/2", "1/2", "4", "1", "1", "1 1/2"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "light brown sugar", "sugar", "butter", "cream cheese", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 135.1 [FatContent] 8.1 [SaturatedFatContent] 3.0 [CholesterolContent] 16.1 [SodiumContent] 65.9 [CarbohydrateContent] 14.9 [FiberContent] 0.7 [SugarContent] 8.9 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 300* f. In a medium bowl combine flour, soda and salt. Mix well and set aside. In a large bowl blend sugars well with an electric mixer set at med speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. Add the flour mixture and nuts. Blend at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 min. Immediately transfer to a cool flat surface.
[Name] Hush Puppies [AuthorId] 1797 [AuthorName] Wayne Adair [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-10-13T04:41:00Z [Description] Make and share this Hush Puppies recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/4", "1", "2/3", "1/4"] [RecipeIngredientParts] ["flour", "cornmeal", "baking powder", "salt", "garlic powder", "egg", "buttermilk", "onion"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 44.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 9.1 [SodiumContent] 169.4 [CarbohydrateContent] 8.6 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 24 pieces [RecipeInstructions] Stir together to mix thoroughly flour, cornmeal, baking powder, salt and garlic powder. Add egg, buttermilk and onion; mix well. Drop batter by rounded teaspoonfuls into deep hot fat (375 degrees]. Cook, turning frequently, about 3 - 5 minutes, until golden brown.
[Name] Southern Spoon Bread [AuthorId] 1825 [AuthorName] dawna [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T04:51:00Z [Description] Make and share this Southern Spoon Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "3"] [RecipeIngredientParts] ["yellow cornmeal", "white cornmeal", "sugar", "baking powder", "salt", "milk", "butter", "margarine", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.5 [FatContent] 12.3 [SaturatedFatContent] 6.7 [CholesterolContent] 119.0 [SodiumContent] 699.2 [CarbohydrateContent] 20.4 [FiberContent] 1.5 [SugarContent] 2.3 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 F and grease or oil a shallow 2 quart pan (I use my \"small\" pyrex lasagna pan]. Mix cornmeal, sugar, baking powder and salt in a medium saucepan. Stir in the milk and cook over a medium heat until milk is absorbed, which only takes a few minutes. Stir gently but constantly to prevent the mixture from catching on the bottom of the saucepan. Remove from heat. Stir in the butter, and slightly beaten egg yolks. Beat the egg whites until stiff peaks form. Fold into cornmeal mixture, and turn it all out into the prepared 2 quart pan. Bake for 35 minutes, or until puffed and golden. I hope this is what you are looking for! regards, Spooky