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[Name] Potato Cheese Casserole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT40M [TotalTime] PT2H10M [DatePublished] 2001-09-26T14:48:00Z [Description] Make and share this Potato Cheese Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Oven", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1/2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "butter", "milk", "cream cheese", "cheddar cheese", "romano cheese", "parmesan cheese", "green pepper", "onions", "chives", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1159.9 [FatContent] 68.1 [SaturatedFatContent] 41.1 [CholesterolContent] 202.0 [SodiumContent] 849.0 [CarbohydrateContent] 115.1 [FiberContent] 14.6 [SugarContent] 9.3 [ProteinContent] 27.6 [RecipeServings] nan [RecipeYield] 3 1-quart casseroles [RecipeInstructions] Steam spuds until tender. Peel and mash. Melt butter add milk and all remaining ingredients. Mash well and beat until fluffy. Pour into casserole dishes and freeze. To serve thaw and bake uncovered in a 350 oven for 1 1/2 hours. You want it browned and bubbly. I've used a can of cream corn rather than the milk and added hot sauce. This is pretty good.
[Name] Chocolate Mousse Pie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-09-26T14:48:00Z [Description] Make and share this Chocolate Mousse Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1 1/2", "2", "1/3", "1"] [RecipeIngredientParts] ["vanilla", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 787.4 [FatContent] 58.6 [SaturatedFatContent] 35.7 [CholesterolContent] 122.3 [SodiumContent] 43.6 [CarbohydrateContent] 73.8 [FiberContent] 5.0 [SugarContent] 63.4 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chocolate chips in a glass bowl alongwith half of the whipping cream. Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth. Allow the mixture to cool. In the meantime, beat the rest of the whipping cream till soft peaks form. Add vanilla and sugar and beat continuously. Slowly add the chocolate mixture and mix well. Place in the chocolate pie crust. Refrigerate for several hours before serving.
[Name] Three Cheese Enchiladas [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-27T16:14:00Z [Description] Make and share this Three Cheese Enchiladas recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/15/7/lnEwgHQcTZWO5SLRAQSO_leftover-chicken-enchiladas-4223.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/15/7/ESarzjOIQvaDRU3EQzKg_leftover-chicken-enchiladas-4206.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/15/7/picfWj8nN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/15/7/01495581500.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/15/7/HM4BLx6QQJGDLnxIBmKY_leftover-chicken-enchiladas-4207.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/15/7/qY50nqFqQ4qh3AmN0NZA_leftover-chicken-enchiladas-4216.jpg"] [RecipeCategory] Cheese [Keywords] ["Mexican", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1", "1", "1/2", "1", "8", NA, NA] [RecipeIngredientParts] ["monterey jack cheese", "cheddar cheese", "cream cheese", "red bell pepper", "green onion", "cumin", "flour tortillas", "lettuce", "chopped tomato"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 740.1 [FatContent] 42.1 [SaturatedFatContent] 23.0 [CholesterolContent] 105.6 [SodiumContent] 1574.5 [CarbohydrateContent] 59.0 [FiberContent] 5.1 [SugarContent] 6.5 [ProteinContent] 31.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well. Spoon 1/4 cup mix down the middle of each tortilla. Roll and place seam side down in 13x9-inch baking dish. Spoon remaining sauce over top. Cover with remaining mixed cheese. Bake at 350° for 20 minutes. Top with lettuce and tomato and serve with additional picante sauce.
[Name] Meatballs With Tomato With Juice Gravy [AuthorId] 4959 [AuthorName] Audrey [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2001-09-27T16:14:00Z [Description] It is a good hot meal to serve the family, it was one my mother-in-law made for her family and my husband loves it. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/2", "1", "1", "6", "1", "2", "4"] [RecipeIngredientParts] ["ground beef", "ground sausage", "salt", "pepper", "chili powder", "onion", "egg", "cornstarch", "tomato juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 315.4 [FatContent] 21.2 [SaturatedFatContent] 7.8 [CholesterolContent] 101.5 [SodiumContent] 893.9 [CarbohydrateContent] 8.6 [FiberContent] 0.9 [SugarContent] 4.8 [ProteinContent] 22.2 [RecipeServings] 8.0 [RecipeYield] 16 meatballs [RecipeInstructions] Mix the ground beef, sasuage, salt, pepper, chili powder, onion, crackers, 1 beaten egg and 1 cup tomato juice. Shape into balls about the size of walnuts and bake at 350 about 30 minutes, turn and bake about 20 more minutes. You can drain the drippings off or leave them, sometimes I leave them if there is not too much grease. Mix remaining juice, cornstarch, a little chile powder and some of the dripping from the pan, I warm the sauce up in the microwave just a little before putting in the hot pan. Put back in the oven till juice thickens or is good and bubbly.
[Name] Hazelnut Torte [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT50M [TotalTime] PT1H30M [DatePublished] 2001-09-27T16:14:00Z [Description] Make and share this Hazelnut Torte recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/15/9/12159.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "3/4", "6", "1 3/4", "1", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "water", "plain flour", "baking powder", "hazelnuts", "vanilla essence", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.4 [FatContent] 28.0 [SaturatedFatContent] 7.9 [CholesterolContent] 165.3 [SodiumContent] 100.2 [CarbohydrateContent] 51.1 [FiberContent] 3.2 [SugarContent] 26.1 [ProteinContent] 11.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 180C degrees, for 30 minutes or until the cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, icing sugar and the remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the two cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries or if you want an extra special look, garnish with hazelnuts dipped in chocolate and arrange in small clusters around the top. Note- The hazelnuts should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.
[Name] Turtle Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-27T16:14:00Z [Description] Make and share this Turtle Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1", "1/2", "14", "6", "1"] [RecipeIngredientParts] ["eggs", "butter", "water", "sweetened condensed milk", "butter", "pecans"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 630.1 [FatContent] 28.7 [SaturatedFatContent] 13.8 [CholesterolContent] 101.1 [SodiumContent] 555.5 [CarbohydrateContent] 85.2 [FiberContent] 1.1 [SugarContent] 70.2 [ProteinContent] 10.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cake as directed on package. Add in 1/2 cup eagle brand milk. Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*. Let cool 5 minutes. While cake is baking, melt caramels, butter and remainder of milk in double boiler. Pour over cool cake and sprinkle with chips and nuts. Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.
[Name] Braised Shrimp with Vegetables [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-27T16:14:00Z [Description] Make and share this Braised Shrimp with Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "2", "1", "1", "1/2", "1", "1", "1/4", "1/2", "1/8", "2 -3"] [RecipeIngredientParts] ["shrimp", "fresh broccoli", "button mushrooms", "bamboo shoots", "broth", "cornstarch", "oyster sauce", "sugar", "pepper", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.6 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 143.8 [SodiumContent] 934.6 [CarbohydrateContent] 89.0 [FiberContent] 4.6 [SugarContent] 4.2 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Remove shells and back veins from shrimp.", "Cut broccoli into pieces.", "Drain mushrooms.", "Cut whole bamboo shoots into thin slices.", "Heat oil in wok over high heat Stir fry shrimp in oil until tender, about 3 minutes.", "Add broccoli to shrimp.", "Stir fry 1 minute.", "Add mushrooms and bamboo shoots Stir fry 1 minute longer.", "Combine remaining ingredients.", "Pour mixture over shrimp-vegetable mixture.", "Cook and stir until liquid boils Cook and stir 1 minute longer.", "Serve over Rice." ]
[Name] Vanilla Cookies [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Vanilla Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "8", "2", "1", "2", "3/4", "1"] [RecipeIngredientParts] ["cream cheese", "eggs", "vanilla", "lemon juice", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 64.1 [FatContent] 3.7 [SaturatedFatContent] 2.2 [CholesterolContent] 28.0 [SodiumContent] 33.8 [CarbohydrateContent] 6.7 [FiberContent] 0.0 [SugarContent] 6.3 [ProteinContent] 1.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Beat cream cheese, eggs, vanilla, lemon juice and sugar. Put cup cake liner in muffin tins, put 1 wafer in bottom of each. Pour batter over each. Bake 350* for 15 minutes. Top with pie filling, if desired.
[Name] Eggplant (Aubergine) Roll Ups [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-09-27T16:15:00Z [Description] This recipe was published in a cook book put together by the owners of an Italian restaurant. I had this dish there and loved it. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", NA, "1", "1", "1/4"] [RecipeIngredientParts] ["eggplant", "eggs", "provolone cheese", "asparagus", "pecorino romano cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 723.7 [FatContent] 36.6 [SaturatedFatContent] 21.2 [CholesterolContent] 184.8 [SodiumContent] 2105.5 [CarbohydrateContent] 56.2 [FiberContent] 9.9 [SugarContent] 9.0 [ProteinContent] 44.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Peel and thinly slice eggplant (lengthwise]. Dip slices into eggs. Coat with breadcrumbs. In a heavy skillet, add enough oil to cover bottom, then add eggplant slices. Do not overlap. Brown quickly on both sides. Repeat until eggplant is fried. Remove eggplant and drain on paper towels. Wash and cut asparagus into 4 inch lengths. Steam asparagus for 5 minutes and set aside. Fold one slice of Provolone Cheese in half and place on top of a fried eggplant slice. Place 2 asparagus spears on top of provolone. Carefully roll up and secure with a toothpick. Continue until all slices are rolled. Place rolls in a buttered shallow baking dish. Cover rolls with remaining slices of cheese. Sprinkle with grated cheese. Bake in a preheated 350 egree oven for 30 minutes or until cheese is melted and slightly browned.
[Name] Mama's Meatloaf [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Mama's Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "3", "2", NA, "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["ground pork", "celery", "eggs", "sage", "green bell pepper", "tomato juice", "chili powder"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 396.5 [FatContent] 26.5 [SaturatedFatContent] 9.4 [CholesterolContent] 159.6 [SodiumContent] 255.1 [CarbohydrateContent] 6.3 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 31.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix meat, celery, sage, salt& pepper, eggs, chili powder, 1/2 of pepper (chop fine] and 1/2 of the crumbs. Mix well& roll in 1/2 of crumbs. Form into loaf. Line pan with foil. Place loaf in pan& cover with juice. Top with slices of 1/2 bell pepper. Sprinkle w/ chili powder, sage, salt and pepper. Bake covered 325* 2 1/2 hours. Uncover and brown.
[Name] Bulgur Wheat Salad - Turkish Style [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Bulgur Wheat Salad - Turkish Style recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/16/5/pic0iUJ9W.jpg" [RecipeCategory] Grains [Keywords] ["Fruit", "Vegetable", "Turkish", "Southwest Asia (middle East]", "Asian", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1/2", "1", "1/4", "1/4", "1/4", "1", "1/4", NA] [RecipeIngredientParts] ["cooking onion", "bulgur", "lemons", "parsley", "tomatoes", "cumin", "paprika", "red seedless grapes", "green seedless grape", "extra virgin olive oil", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 425.9 [FatContent] 15.0 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 23.0 [CarbohydrateContent] 74.2 [FiberContent] 18.2 [SugarContent] 8.9 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all the ingredients together and let it marinate for at least a half hour in the fridge then serve. When pomegranates are in season, I substitute the grape, makes for eye catching colour.
[Name] Coffee Cake-Over Night [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-27T16:15:00Z [Description] This will go like hotcakes. I use to make it up just before a lake trip and take it along. Was Always gone in a matter of minutes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/16/6/picj7TN9x.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Grains", "Fruit", "Nuts", "Winter", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2/3", "1", "1", "1", "1/4", "2", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "brown sugar", "shortening", "buttermilk", "baking powder", "cinnamon", "salt", "eggs", "baking soda", "brown sugar", "granulated sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 577.4 [FatContent] 20.7 [SaturatedFatContent] 4.9 [CholesterolContent] 42.4 [SodiumContent] 351.3 [CarbohydrateContent] 94.4 [FiberContent] 1.7 [SugarContent] 70.6 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease 9x13 pan. In large bowl mix flour, sugar, brown sugar, shortening, buttermilk, soda, baking powder, cinnamon, salt, and eggs. Blend on low speed of mixer. In small bowl mix brown sugar, granulated sugar, cinnamon, and nuts. Pour half of the cake batter into pan; sprinkle half of the topping mix over. Repeat a second time. cover and refrigerate overnight. Pre-heat oven to 350°F. Bake at 350°F for 30-40 minutes.
[Name] Vera's Oat Bran Cookies [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Vera's Oat Bran 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/12/16/7/piczUdYvG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/16/7/picmKdsfQ.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Canadian", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1 1/2", "1/2", "1", "1", "1", "1/2", "1/2", "1/2", "1", "1/3", "1/4"] [RecipeIngredientParts] ["margarine", "brown sugar", "Sweet'N Low brown sugar substitute", "egg", "vanilla", "all-purpose flour", "baking powder", "baking soda", "salt", "cinnamon", "raisins", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 88.2 [FatContent] 4.6 [SaturatedFatContent] 0.9 [CholesterolContent] 21.4 [SodiumContent] 135.4 [CarbohydrateContent] 11.3 [FiberContent] 0.9 [SugarContent] 4.3 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Cream margarine and sugar together at medium speed until light and fluffy. Add sugar substitute, eggs and vanilla to creamed mixture, mix at medium speed for 30 seconds. Scrape down the bowl. Stir flour, oat bran, baking powder, soda, salt and cinnamon together to blend Add to creamed mixture along with raisins and water. Mix at medium speed until blended, Drop by tablespoon onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Dip your fingers in cold water and press the dough down to form a round cookie about 2 1/2-inches across. Bake at 375° for 10-12 minutes or until lightly browned on the bottom. Remove cookies from hot cookie sheets to wire racks to cool to room temperature and serve 1 cookie per serving. Food exchanges per serving: 2/3 bread and 1 fat Low sodium diets; Omit salt. Use salt-free margarine and low-sodium baking powder Low cholesterol diets: Omit eggs. Use 1/2 cup egg whites.
[Name] Chocolate Oat Bran Cookies With Chocolate Chips [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Chocolate Oat Bran Cookies With Chocolate Chips recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/16/8/picT31HWI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/16/8/picsUb0i6.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4 - 1/2", "1/3", "1", "1/2", "2", "2", "1/3", "1", "2", "1/2", "2/3"] [RecipeIngredientParts] ["water", "margarine", "sugar", "sugar substitute", "vanilla", "all-purpose flour", "baking soda", "dry buttermilk", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 70.1 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.2 [SodiumContent] 90.1 [CarbohydrateContent] 11.0 [FiberContent] 0.7 [SugarContent] 4.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Mix oat bran and water, let stand at room temperature for 30-45 minutes . (This timing is very important.] Cream margarine, sugar and sugar substitute together until light and fluffy. Add egg whites and vanilla and mix at medium speed for 30 seconds Scrape down the bowl Stir flour, cocoa, soda, dry buttermilk and salt together to blend well. Add to the creamed mixture along with the oat bran mixture and mix at medium speed to blend. Add chocolate chips to dough Drop by tablespoonful onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 375° for 12 minutes. (The cookies will not be crisp if they are not baked the full length of time.] Remove from hot cookie sheets to wire racks to cool. Use 1 cookie per serving. This recipe is a good source of fiber. Food exchanges per serving (1 cookie]: 2/3 bread and 1 fat Low sodium diets: omit salt, use salt-free margarine Low-cholesterol diets: May be used as written.
[Name] Fried Nut Rolls - Nashab [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Fried Nut Rolls - Nashab recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 1/2", "10", NA, NA] [RecipeIngredientParts] ["cashews", "walnuts", "caster sugar", "ground cardamom", "phyllo pastry", "water", "ghee"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 629.0 [FatContent] 37.9 [SaturatedFatContent] 5.6 [CholesterolContent] 0.0 [SodiumContent] 449.6 [CarbohydrateContent] 65.7 [FiberContent] 4.1 [SugarContent] 27.5 [ProteinContent] 13.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the nut filling ingredients together and add cardamom to taste. Unroll the filo pastry and cut into pieces about 15cm by 20cm. Cover with a damp cloth. Take a strip of pastry with the narrow side nearest to you. Spread 2 tsp of the nut mixture over the pastry keeping about 1 cm each side clear to prevent them from bursting out. Moisten the sides of the strip with water and roll up firmly brushing the underneath piece at the end with water to seal it. Repeat using all the ingredients. Heat the oil to about 190 C and deep fry the pastries for about 2-3 minutes. When golden brown remove from heat and drain on paper towels. Store in a sealed container and serve when desired.
[Name] Sables (pronounced saab lay) [AuthorId] 20029 [AuthorName] Debbie3 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Sables (pronounced saab lay) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["250", NA, "125", "1"] [RecipeIngredientParts] ["flour", "salt", "butter", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.1 [FatContent] 4.5 [SaturatedFatContent] 2.7 [CholesterolContent] 19.9 [SodiumContent] 33.0 [CarbohydrateContent] 8.0 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Mix in a bowl the egg with the sugar and little salt. Add the flour. Mix well. Put mixture on a pastry board, incorporate the butter and the flavor. Work with your hands. Roll out with rolling pin to thickness of 1/4 inch or less. Cut into shape with cookie cutter and cook in medium oven on buttered pan. Cook at 200-230 Celcius.
[Name] Heavenly Chocolate Cheesecake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Heavenly Chocolate Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "50", "1/2", "1", "500", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "chocolate", "milk", "gelatin", "cream cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.1 [FatContent] 52.4 [SaturatedFatContent] 29.6 [CholesterolContent] 141.1 [SodiumContent] 292.9 [CarbohydrateContent] 19.4 [FiberContent] 1.4 [SugarContent] 13.8 [ProteinContent] 9.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the first 4 ingredients. Mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Leave on one side. Melt over hot (not boiling] water, milk chocolate chips. Stir until smooth and then set aside. Pour milk into a small saucepan and sprinkle the gelatine on top. Set aside for a minute. In a large bowl, combine cream cheese, sour cream and melted chocolate chips. Beat until fluffy. Beat in gelatine mixture and almond essence. Fold in the whipped cream. Pour into prepared pan and chill until firm for about 3 hours. Run knife around the edge of the cake to separate from pan, remove base carefully. Garnish with whipped cream or chocolate shavings, if desired.
[Name] Rye Bread and Dill Dip [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Rye Bread and Dill Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Weeknight", "No Cook", "Easy"] [RecipeIngredientQuantities] ["16", "2", "4", "2", "2", "1"] [RecipeIngredientParts] ["sour cream", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 2024.1 [FatContent] 109.1 [SaturatedFatContent] 57.6 [CholesterolContent] 248.8 [SodiumContent] 2924.0 [CarbohydrateContent] 223.2 [FiberContent] 26.9 [SugarContent] 39.0 [ProteinContent] 46.4 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Mix all the above together. Refrigerate overnight. \"scoop\"out center to make into a bread\"bowl\" and break this part into bite sized pieces. Put bread\"bowl\" in center of platter. Put pieces around it. Put cold dip in\"bowl\" and serve. Best when made 24 hours ahead.
[Name] Halibut Steaks [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-27T16:15:00Z [Description] These halibut steaks are good with "Lemon roasted potatoes" (recipe in Recipezaar) and steamed/buttered asparagus with a little of the grated Swiss cheese sprinkled over the asparagus. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/3/pic1MT72J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/3/pic4rVip3.jpg"] [RecipeCategory] Halibut [Keywords] ["Canadian", "Healthy", "Spring", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "2", "2", NA, "1/8", "1/2", "2", "3", "2", "2"] [RecipeIngredientParts] ["halibut steaks", "lemons", "red onions", "cayenne pepper", "allspice", "dry white wine", "swiss cheese", "parsley", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 204.4 [FatContent] 6.5 [SaturatedFatContent] 2.7 [CholesterolContent] 46.5 [SodiumContent] 115.9 [CarbohydrateContent] 8.8 [FiberContent] 1.9 [SugarContent] 1.6 [ProteinContent] 25.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Arrange steaks in buttered or sprayed shallow oven dish. Arrange lemon and onion slices over fish. Season with pepper and allspice. Carefully pour wine over all. Let stand for 15 minutes. Combine- bread crumbs, grated cheese, parsley. Sprinkle over fish. Dot with butter or margarine. Bake uncovered in 350°F oven for 25 minutes.
[Name] UNBBQ'D Sweet & Sour Garlic Spareribs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-27T16:15:00Z [Description] Tasty sweet & Sour flavor with no deep frying. Use meaty ribs so they don't dry out while browning . Try Country style ribs they are great in this recipe.Get everything iready in the morning right up to the final baking and the just pop them in the oven for the final hour [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "High Protein", "Free Of...", "High In...", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1/4", "1/4", "1", "2", "6"] [RecipeIngredientParts] ["brown sugar", "cornstarch", "vinegar", "ketchup", "water", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 2018.1 [FatContent] 139.1 [SaturatedFatContent] 50.6 [CholesterolContent] 548.5 [SodiumContent] 1237.7 [CarbohydrateContent] 51.6 [FiberContent] 0.4 [SugarContent] 43.1 [ProteinContent] 133.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut spareribs into serving size pieces, braise them on high heat in a skillet. They should be well browned but not cooked through; remove and place on paper towels to take away any fat. Place ribs in an oven proof pan. Meanwhile combine the rest of the ingredients in a saucepan and cook until bubbly and smooth. Pour the sauce over the ribs, cover and bake at 350F for apprx 1 hour, baste occasioally and remove cover for the last 15 minutes.
[Name] Chicken Breast with Rib Cage- Wrapped in Foil [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Chicken Breast with Rib Cage- Wrapped in Foil recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "4", NA, "1", NA, NA] [RecipeIngredientParts] ["chicken breasts", "potatoes", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 448.9 [FatContent] 18.0 [SaturatedFatContent] 5.2 [CholesterolContent] 98.9 [SodiumContent] 636.8 [CarbohydrateContent] 35.2 [FiberContent] 3.7 [SugarContent] 1.7 [ProteinContent] 35.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put 1 chicken breast on a piece of foil (around 12x12]. Add a cut potato around chicken. Add some vegetables, salt and pepper. Some cream chicken soup over the top of mixture. Wrap up and seal so nothing get out. Repeat for remaining chicken breast. Bake on cookie sheet at 350 for 1-1/2 hours.
[Name] Chocolate Satin Frosting [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-09-27T16:15:00Z [Description] Oh , its smily brilliant, excellent, yummmmmmmyyyy, i have used it on lazy dazy cake and it tastes 'heavenly' - more like puts u in paradise. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "1", "1 1/2", "6", "1"] [RecipeIngredientParts] ["evaporated milk", "heavy cream", "confectioners' sugar", "icing sugar", "unsalted butter", "vanilla essence"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 837.7 [FatContent] 59.1 [SaturatedFatContent] 36.8 [CholesterolContent] 85.4 [SodiumContent] 106.5 [CarbohydrateContent] 85.3 [FiberContent] 9.4 [SugarContent] 59.5 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Break chocolate into 2 pieces. Bring milk or heavy cream to a boil in a small saucepan. Remove from heat. Now add the chocolate pieces without stirring. Cover and set aside for 10mins. Scrape into a food processor or blender. Add sugar, butter and vanilla essence. Process until the mixture is perfectly smooth. Transfer to a bowl. If necessary, set aside for a few minutes (longer if you have used cream], until thickened to the desired spreading consistency. This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months. Soften before using.
[Name] Oreo Cheesecake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Oreo Cheesecake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/PdpS8klkTLqqbMtKMh2v_24.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12177/EGtZUToIQSGF7pO6t3tn_IMG_20170228_221403.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/IBxRDcWlR7SyEZ9WZO4G_MSGR_PHOTO_FOR_UPLOAD_1528513665793.jpg_1528513670535.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/xmUg4uYsSlOuj7Y8FgWr_23.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/PjHcDJGrQ1CskQqOYRlH_20180609_072745.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/picFT0ZGy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/Fvqln5fEQmtLuTauwZqH_22.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/zFkkpUIKRHGfYngNxVRL_575416055844311.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/CAGfA5JXQcm09lL1L4fu_DSC06892.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/picHIL77x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/picKnyrxi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/picgJJmU3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/pica8oces.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/7/picrYler9.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["18", "1/4", "24", "1", "3", "2"] [RecipeIngredientParts] ["butter", "cream cheese", "sweetened condensed milk", "eggs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 870.3 [FatContent] 61.5 [SaturatedFatContent] 33.4 [CholesterolContent] 260.8 [SodiumContent] 725.4 [CarbohydrateContent] 65.4 [FiberContent] 1.0 [SugarContent] 54.1 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] 1 cake [RecipeInstructions] Mix Oreos and butter. Press them down in a greased 9inch spring form pan. In a large bowl, cream together remaining ingredients until well blended. Pour into spring-form pan. Break up 8 Oreos and drop on top of the batter. Bake for 45-60 minutes at 300 Deg F. Don't bake till it cracks. Cool to room temperature and chill in the refrigerator before removing pan.
[Name] Hot & Spicy Braised Prawns [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-27T16:15:00Z [Description] Quick fast and delicious! Great with any chinese meal. Great with any meal for that matter. Substitute Chicken or beef for the prawns [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/8/picq72b4M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/8/picvFIweG.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chinese", "Asian", "Free Of...", "Spicy", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "3", "3", "3", "1 1/2"] [RecipeIngredientParts] ["sherry wine", "garlic", "ginger", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 234.3 [FatContent] 5.8 [SaturatedFatContent] 0.8 [CholesterolContent] 285.8 [SodiumContent] 1290.0 [CarbohydrateContent] 7.8 [FiberContent] 1.1 [SugarContent] 0.9 [ProteinContent] 31.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine Oil,Garlic and Ginger in a fry pan or Wok. Stir and fry until the oil has absorbed the fragrance (10 seconds]. Add Sherry, soy sauce,Chili oil and cook about 90 seconds. Add Prawns, braise until they turn pink and look opaque 60-90 seconds. Do not over cook the prawns. Add green onion cook 30 seconds.
[Name] Caramel Praline Cheesecake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Caramel Praline Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["14", "1/2", "6", "4", "1 1/2", "1/4", "5", "2", "1/4", "1", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["graham crackers", "pecans", "butter", "cream cheese", "sugar", "flour", "eggs", "sour cream", "milk", "vanilla extract", "sugar", "butter", "vanilla extract", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 842.5 [FatContent] 64.6 [SaturatedFatContent] 32.4 [CholesterolContent] 233.8 [SodiumContent] 380.6 [CarbohydrateContent] 57.2 [FiberContent] 2.0 [SugarContent] 45.5 [ProteinContent] 12.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ----------Crust----------. In food processor/blender, combine graham crackers& pecans, cover& process until fine& crumbly. Stir in butter. Press in bottom of ungreased 10 in. springform pan. Chill 30 minutes. -------Filling-------------. In a bixing bowl, beat cream cheese and sugar until smooth. Beat in flour. Add eggs, on low just till combined. Stir in sour cream, milk& vanilla. Pour into crust. Bake 325 degrees for 75-80 min til center is almost set. Cool 10 min. Carefully run knife around edge to loosen; cool 1 1/2 hours. Chill. ----------Topping----------. Heat 1/2 cup sugar in a heavy saucepan over medium low heat, without stirring until melted and golden brown. Reduce heat to low; gradually add cream and remaining sugar (melted sugar will harden]. Cook and stir until sugar is completely melted. Continue cooking, without stirring, over medium heat until a candy thermometer reaches 225 degrees. Remove from the heat; stir in butter and vanilla, add nuts. Cool to room temperature. Spread topping evenly over cheesecake (do not scrape sides of pan]. Chill overnight. Remove sides of pan before serving. Store in the refrigerator. NOTES: NOTE FOR CHEESECAKE& TOPPING, DO NOT USE FAT FREE OR LIGHT INGREDIENTS! Do not substitute. Use real butter.
[Name] Shrimp Appy [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT1H15M [TotalTime] PT1H15M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Shrimp Appy recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/0/picFpsHd6.jpg" [RecipeCategory] Spreads [Keywords] ["Canadian", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "24", "1/4", "1", "2", "24", NA] [RecipeIngredientParts] ["fresh lemon juice", "cayenne", "shrimp", "butter", "egg", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 54.4 [FatContent] 4.6 [SaturatedFatContent] 1.6 [CholesterolContent] 23.0 [SodiumContent] 95.1 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 1.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 24 appetizers [RecipeInstructions] Mix together first 4 ingredients. Chill 1 hour. Blend next 3 ingredients. Spread on toast or crackers. Top each with a shrimp. Garnish with parsley. Chill.
[Name] Goldenrod Eggs [AuthorId] 6345 [AuthorName] Millielou [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Goldenrod Eggs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/1/A8MSW7uKT36Qb9UXE9n0_IMG_4801.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/1/pichuQ6WL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/1/picnpMLWX.jpg"] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "2", "2", "1 1/4", NA, "2"] [RecipeIngredientParts] ["butter", "flour", "milk", "English muffins"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 493.6 [FatContent] 27.5 [SaturatedFatContent] 14.1 [CholesterolContent] 425.0 [SodiumContent] 508.0 [CarbohydrateContent] 39.2 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 22.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks. Place butter in saucepan, and melt over medium heat. Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more. Slowly add milk, stirring constantly and cook for 5 minutes. Stirring until sauce has thickened, add salt and pepper to taste. Add the diced egg white to the sauce. Place toasted english muffin halves on serving plates, spoon sauce over muffins. Using a fine grater, grate egg yolks over each portion. Serve hot.
[Name] Guacamole & Sweet Peas [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Guacamole & Sweet Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Mexican", "Potluck", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1/2", "3", "1", "1/2", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["avocado", "sweet peas", "red onion", "roma tomatoes", "red bell pepper", "garlic cloves", "cumin", "sumaq", "lemon juice", "yogurt", "low-fat sour cream", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.3 [FatContent] 4.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.6 [SodiumContent] 7.7 [CarbohydrateContent] 9.3 [FiberContent] 3.7 [SugarContent] 3.2 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put all the ingredients, except the cilantro, into a food processor and pulse it until the ingredients becomes fairly smooth. Spoon into a decorative bowl or shallow dish lined with leaf lettuce. Sprinkle the cilantro on top and decorate with lemon and tomato wedges and serve.
[Name] Orange French Toast II [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Orange French Toast II recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "8", "1 1/2", NA] [RecipeIngredientParts] ["eggs", "graham crackers", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 197.7 [FatContent] 4.2 [SaturatedFatContent] 1.1 [CholesterolContent] 105.8 [SodiumContent] 376.1 [CarbohydrateContent] 31.9 [FiberContent] 1.3 [SugarContent] 7.6 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine eggs and orange juice. Beat really well. Dip bread into egg mixture, then into crumbs. In a large frying pan, melt butter. Pan fry on both sides until lightly browned. Serve with syrup or honey and top with powdered sugar or fresh fruit.
[Name] Blackberry muffins [AuthorId] 19924 [AuthorName] Jennifer [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Blackberry muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/4/JPvohLMTC2nOaQbwFh2g_Jostabery%20Muffins_0032_00.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/4/picbMMUAc.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Fruit", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "2/3", "1", "1", "3", "1"] [RecipeIngredientParts] ["milk", "egg", "brown sugar", "white flour", "whole wheat flour", "baking powder", "frozen blackberrie"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 779.5 [FatContent] 44.3 [SaturatedFatContent] 6.5 [CholesterolContent] 57.1 [SodiumContent] 321.6 [CarbohydrateContent] 89.8 [FiberContent] 6.4 [SugarContent] 39.8 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together dry ingredients in large bowl. Toss blackberries in dry ingredients til flour coated. Mix together liquid ingredients. Pour wet ingredients into dry and mix just til moist. Spoon batter into jumbo muffin cups (ungreased]. Bake at 350 for 25-30 minutes .
[Name] Sweet & Sour Meatloaf [AuthorId] 20031 [AuthorName] Pansori [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-09-27T16:15:00Z [Description] I found this recipe in a Quick Cooking magazine. This meat loaf is the best I've ever tried. My husband and my son LOVED it! I think kids would really enjoy this, too. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "2", "1/2", "2", NA, NA, "1", "1/4", "2", "2"] [RecipeIngredientParts] ["egg", "ketchup", "prepared mustard", "salt", "pepper", "ground beef", "sugar", "brown sugar", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 425.4 [FatContent] 19.3 [SaturatedFatContent] 7.2 [CholesterolContent] 123.6 [SodiumContent] 789.0 [CarbohydrateContent] 36.7 [FiberContent] 1.2 [SugarContent] 24.6 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, lightly beat the egg. Add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt& pepper. Crumble beef over mixture and mix well. Shape into an oval loaf and place in loaf pan. Bake at 350 for 40 minutes. In a small bowl combine the sugars, vinegar and remaining ketchup. Take out meat loaf, spread topping, and bake for 10-15 minutes more.
[Name] Grandma's E-Z Peanut Butter Cookies [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-27T16:15:00Z [Description] Perfect recipe for the junior baker! One bowl, fun to make, easy to succeed. Oh, and they taste great, too! High altitude tested (no adjustments). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/6/picafeEhs.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["peanut butter", "shortening", "brown sugar", "white sugar", "egg", "flour", "baking soda", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 106.0 [FatContent] 5.1 [SaturatedFatContent] 1.2 [CholesterolContent] 7.8 [SodiumContent] 81.5 [CarbohydrateContent] 13.7 [FiberContent] 0.5 [SugarContent] 9.1 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 24-30 cookies [RecipeInstructions] Preheat oven to 350-degrees. Combine all ingredients in mixing bowl. Mix well with a spoon. Shape dough into 1-inch round balls. Place 2 inches apart on cookie sheet. Press balls flat with fork dipped in extra sugar. Bake for 12-15 minutes. Cookies should not be too brown. Remove from oven and allow to cool on cookie sheet for one minute, then remove to wire racks.
[Name] Rice Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-09-27T16:15:00Z [Description] Nice change from potato salad, goes well with BBQ meats, good with "Marinated Flank Steak". [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/7/picqXobkR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/7/picgvDD5s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/7/picWkZbzS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/18/7/picq97Cnv.jpg"] [RecipeCategory] Rice [Keywords] ["Grapes", "Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "3", "1", "1/2", "1/4", "1", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["wild rice", "water", "cooked brown rice", "green seedless grape", "green onion", "plain low-fat yogurt", "fresh parsley", "curry powder", "brown sugar", "salt", "green seedless grape"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 113.7 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 1.1 [SodiumContent] 29.2 [CarbohydrateContent] 23.9 [FiberContent] 1.9 [SugarContent] 6.6 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Wash wild rice in 3 changes of hot water, drain. Combine wild rice and 1 1/2 cups water in a medium saucepan. Bring to boil. Cover, reduce heat and simmer 40 minutes. In a large bowl,combine wild rice, brown rice, halved grapes,apricots and green onions. Toss well, cover with plastic wrap and chill. -----------Dressing-----------. In a small bowl, combine yogurt, parsley, curry powder, brown sugar and salt. Stir well, cover and chill. To serve, add dressing to rice mixture, tossing gently to coat. Garnish with whole grapes.
[Name] Pineapple Drop Cookies [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Pineapple Drop Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "1", "2/3", "1 1/4", "2", "3/4", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "shortening", "brown sugar", "eggs", "pineapple", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 281.5 [FatContent] 12.5 [SaturatedFatContent] 3.1 [CholesterolContent] 35.2 [SodiumContent] 286.5 [CarbohydrateContent] 39.7 [FiberContent] 0.7 [SugarContent] 23.1 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift flour once. Measure, add baking powder, soda and salt. sift again. Cream shortening add sugar. Gradually and cream together until light and fluffy. Add pineapple and eggs one at a time. Beating well after each. Add a small amount of flour at a time. Beating after each addition until smooth. Drop by teaspoon on ungreased sheet. 10 minutes 400F degrees.
[Name] Chilli Beans [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Chilli Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2 - 1", NA] [RecipeIngredientParts] ["tomatoes", "oregano", "cayenne pepper", "garlic"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 89.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 296.6 [CarbohydrateContent] 20.0 [FiberContent] 4.1 [SugarContent] 8.8 [ProteinContent] 4.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients in a saucepan and heat for 2-3 minutes, stirring all the time with a wooden spoon. Serve with hot dogs or burgers.
[Name] Hot Sausage Cheese Dip [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Hot Sausage Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["Velveeta cheese", "sausage", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1924.2 [FatContent] 139.3 [SaturatedFatContent] 57.0 [CholesterolContent] 310.7 [SodiumContent] 5872.3 [CarbohydrateContent] 97.0 [FiberContent] 5.6 [SugarContent] 19.2 [ProteinContent] 72.0 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Brown sausage. Drain. Put sausage, taco seasoning and stock in crock pot or double boiler. Cut Velveeta into chunks. Lay on top of meat mix. cover and heat until cheese has completely melted.
[Name] John's Killer Sausage and Peppers [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-27T16:15:00Z [Description] This is something that John enjoys cooking when it's his turn, it's great with a glass of wine. You can serve it as a sandwich or over pasta. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/1/meJS1YWAQxKac18J3Gt1_247%20sausage%20peppers.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/1/5aeiVY49QjKPMlJGd3u3_281%20sausage%20peppers.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/1/vzmgDcwiTUmMs7YC8Zmd_269%20sausage%20peppers.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/1/picZBwnk9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/1/pica0XTKk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/1/pic1D5w9S.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1/2", "1/2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["green pepper", "red wine", "sugar", "salt", "oregano", "butter"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 810.3 [FatContent] 49.3 [SaturatedFatContent] 17.0 [CholesterolContent] 97.2 [SodiumContent] 2618.6 [CarbohydrateContent] 43.7 [FiberContent] 7.5 [SugarContent] 19.4 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the sausages, drain. Brown the sausages in a little bit of butter. Saute the peppers and onions in a little bit of oil. Add the remaining ingredients and simmer 5-10 minutes, until the sauce thickens. Pour the sauce over the sausages and serve with crusty bread.
[Name] Crispy Parmesan Roasted Asparagus [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Crispy Parmesan Roasted Asparagus recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/PCZFsy2eS2Gm7NBMVEYd_RA%206%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/picRPCxxM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/picmqUw5W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/piclUiyLt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/picmaBb4x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/picHTeL19.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/pic3WnvPX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/picil0lK9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/picQimK0E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/2/picyTEUCg.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA] [RecipeIngredientParts] ["asparagus", "olive oil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 128.0 [Calories] 25.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.9 [CarbohydrateContent] 4.7 [FiberContent] 2.3 [SugarContent] 1.5 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean and break off tough ends of asparagus. Roll asparagus in olive oil, coating each one. Place asparagus on cookie sheet. Bake at 400 for 15-20 minutes, until tender and crisp. Take out and sprinkle parmesan cheese over them. Return to oven for 5 minutes.
[Name] Orange Rice Pudding [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Orange Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Rice", "Asian", "Indian", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "2", "1 1/2", "1/2", "1/4", "6 -8", "1", "1/2"] [RecipeIngredientParts] ["rice", "skim milk", "honey", "raisins", "vanilla essence", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 949.2 [FatContent] 2.4 [SaturatedFatContent] 1.0 [CholesterolContent] 9.8 [SodiumContent] 302.6 [CarbohydrateContent] 213.1 [FiberContent] 8.1 [SugarContent] 110.9 [ProteinContent] 28.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pick, wash and soak rice in sufficient water for half an hour. Soak raisins in water for 15 minutes. Squeeze out excess water. Chop dates roughly. Finely shred orange rind. Boil milk in a non-stick saucepan. Drain and add rice to the boiling milk, reduce heat and cook, stirring continuously till the rice is soft and the milk is completely absorbed. Remove from heat and cool to room temperature. Combine cooked rice withhoney, raisins, vanilla essence, chopped dates, shredded orange rind and fresh orange juice. Pour into a medium-sized ceramic or glass ovenproof dish. Bake the pudding in the preheated oven at 160C degrees for 15 minutes. Serve warm or chilled.
[Name] Radish Spread [AuthorId] 18745 [AuthorName] Bonnie Young [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-27T16:15:00Z [Description] This recipe comes from a friend. I was very skeptical the first time I tried it but it is delicious. Whenever I take it to a gathering the recipe is always requested [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/4/picrycIBr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/4/picBb5EUj.jpg"] [RecipeCategory] Spreads [Keywords] ["One Dish Meal", "Cheese", "Vegetable", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1/8", "1/8", "1/2", "1", "1/4"] [RecipeIngredientParts] ["cream cheese", "butter", "margarine", "paprika", "red cayenne pepper", "Worcestershire sauce", "red radish", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 270.2 [FatContent] 28.4 [SaturatedFatContent] 17.0 [CholesterolContent] 82.3 [SodiumContent] 269.5 [CarbohydrateContent] 2.6 [FiberContent] 0.4 [SugarContent] 1.7 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Mix all ingredients together. Chill. Serve on rye rounds or crackers.
[Name] Apple Pockets [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-27T16:15:00Z [Description] Make and share this Apple Pockets recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/8", "1", "2", "1", "1"] [RecipeIngredientParts] ["cinnamon", "brown sugar", "salt", "butter", "baking apples", "frozen puff pastry", "egg"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 432.0 [FatContent] 27.6 [SaturatedFatContent] 8.2 [CholesterolContent] 60.5 [SodiumContent] 265.5 [CarbohydrateContent] 41.1 [FiberContent] 2.9 [SugarContent] 11.1 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Defrost puff pastry sheet. Cover the sheet with plastic wrap to prevent it from drying out. Mix cinnamon, brown sugar, and salt in a medium mixing bowl. Add apples and stir to coat with sugar and spice mixture. Cut pastry into 8 squares. Place apples in 4 of pastry squares. Dot apples with melted butter. Place remaining pastry squares on top of apples and press edges together to seal with a fork. May use water to seal edges. Brush top of pastry with beaten eggs with a pastry brush. Bake at 375 for 15 minutes or until golden brown.
[Name] Ham and Swiss in a Bun [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-28T11:54:00Z [Description] Make and share this Ham and Swiss in a Bun recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3", "1 1/2", "3/4", NA, "4", "8", "4"] [RecipeIngredientParts] ["butter", "fresh mushrooms", "green onions", "flour", "milk", "ham", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 513.2 [FatContent] 29.4 [SaturatedFatContent] 14.9 [CholesterolContent] 84.5 [SodiumContent] 973.9 [CarbohydrateContent] 38.7 [FiberContent] 2.0 [SugarContent] 2.4 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Melt butter in small saucepan", "Saute mushrooms and onions until tender and mushroom liquid has evaporated.", "Whisk in flour", "Gradually whisk in milk", "Cook and stir over medium heat until mixture comes to a boil and thickens.", "Add salt and pepper to taste", "Put together; on bottom half of each bun layer: 1 slice of ham, 1/2 slice of cheese, 1/4 of the mushroom sauce, 1/2 slice of cheese, 1 slice of ham", "Replace top of bun", "Place on cookie sheet and bake for 15 minutes or until heated through." ]
[Name] Souper Chicken [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT2H30M [PrepTime] PT5M [TotalTime] PT2H35M [DatePublished] 2001-09-28T11:54:00Z [Description] Got a crowd coming over? This can serve a lot of people. Very simple and versatile. One of my favourites. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/7/picUflPLS.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2/3", "2 -3"] [RecipeIngredientParts] ["dry white wine", "chicken pieces"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 390.8 [FatContent] 23.2 [SaturatedFatContent] 6.3 [CholesterolContent] 103.5 [SodiumContent] 1023.2 [CarbohydrateContent] 9.1 [FiberContent] 0.7 [SugarContent] 2.5 [ProteinContent] 28.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 300°F. Mix soups and wine. Pour over chicken Cover and bake for 2 1/2 hours Thicken sauce with cornstarch and water if you want gravy If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.
[Name] Julie's Orange Cake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-09-28T11:54:00Z [Description] One of my family's favourite cakes. I've been making it for years and it's often requested by friends! Lovely as a dessert too. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1 1/2", "1 1/2", "4", "1/2", "3", "2", "1/2", "1", "3", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "butter", "caster sugar", "eggs", "plain yogurt", "all-purpose flour", "bicarbonate of soda", "fresh lemon juice", "fresh lemon rind", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 717.7 [FatContent] 29.4 [SaturatedFatContent] 17.3 [CholesterolContent] 209.8 [SodiumContent] 339.5 [CarbohydrateContent] 106.0 [FiberContent] 1.6 [SugarContent] 72.3 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 180°C (350°F]. Spray a 20cm ring tin. Cream the butter and cup sugar until fluffy. Add orange rind and mix well. Add eggs 1 at a time, beating well after each one. Mix yogurt and orange juice and add to mixture. Blend well and place in prepared ring tin (tube pan]. Bake for about 40 minutes. Stand cake in tin for 5 minutes then turn out onto a wire rack. Cool slightly. Mix all ingredients for sauce in a pan. Bring to boil and boil for 5 minutes and pour over cake while still hot. It really is a sticky cake.
[Name] Cranberry Bars [AuthorId] 18745 [AuthorName] Bonnie Young [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-28T11:54:00Z [Description] If you're from Wisconsin you have to love cranberries. This is one of my favorite bar recipes and it mixes up very fast and is sooo good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/9/picW595KV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/9/picrkfLKj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/19/9/picIB5usA.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Potluck", "Spring", "Winter", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1", "1 1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["eggs", "butter", "sugar", "vanilla", "flour", "baking powder", "cranberries"] [AggregatedRating] 5.0 [ReviewCount] 87.0 [Calories] 276.1 [FatContent] 11.6 [SaturatedFatContent] 5.5 [CholesterolContent] 51.3 [SodiumContent] 148.7 [CarbohydrateContent] 40.6 [FiberContent] 1.7 [SugarContent] 26.0 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] This is good with a powder sugar glaze or lightly sifted powder sprinkled on top. Beat together eggs, butter, sugar and vanilla. Add flour and baking powder and mix well. Fold in nuts and cranberries. Mixture will be cookie-consistency. Spread into prepared 8x8 pan. (If using 9x12, you will need 1.5 times the recipe.]. Bake@ 350 degrees 40-45 minutes (but start checking after 35].
[Name] Golden Glazed Chicken [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-09-28T11:54:00Z [Description] Make and share this Golden Glazed 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/12/20/0/pic4jDiHx.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/3", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["onions", "chicken breasts", "liquid honey", "Dijon mustard", "lemon juice", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 434.5 [FatContent] 21.1 [SaturatedFatContent] 4.8 [CholesterolContent] 92.8 [SodiumContent] 272.2 [CarbohydrateContent] 30.7 [FiberContent] 2.0 [SugarContent] 25.9 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread onions on bottom of 13x9-inch greased dish. Add chicken breasts (remove skin if desired]. Season with salt and pepper to taste. Combine honey, mustard, lemon juice, oil and curry; pour over chicken. (Can prepare to this point and refrigerate up to 8 hours]. Bake uncovered at 375 for 40-50 minutes. Baste 2 or 3 times during cooking.
[Name] Cajun Chex Mix [AuthorId] 18745 [AuthorName] Bonnie Young [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-28T11:54:00Z [Description] If you like a little spice in your snacks this recipe is for you. I make this year around for camping and snacking but especially at Christmas for gift giving. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cajun", "Spicy", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1/2", "1/2", "1/2", "5", "4", "4", "4", "3"] [RecipeIngredientParts] ["butter", "margarine", "Worcestershire sauce", "white pepper", "red cayenne pepper", "Tabasco sauce", "peanuts"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 991.0 [FatContent] 81.0 [SaturatedFatContent] 29.4 [CholesterolContent] 97.6 [SodiumContent] 1265.6 [CarbohydrateContent] 59.7 [FiberContent] 13.0 [SugarContent] 7.9 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] 5 quarts [RecipeInstructions] Melt butter in medium saucepan. Add everything but cereals, pretzels, cheerios and nuts to butter. Heat to just below boiling. Mix together cereals, pretzels and nuts in large roasting pan. Pour butter mixture over gradually mixing all together. Bake@ 300 degrees for 45 minutes stirring every 15 minutes. Cool and store in plastic bags. This freezes well.
[Name] Rock Cornish Game Hens With Curry [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2001-09-28T11:54:00Z [Description] Cornish Game Hens just seem to be a "romantic" type dish. Try this with a "candlelight and wine" theme dinner. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", NA, "2", "2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["dried thyme", "curry powder", "black pepper", "butter", "lemon juice", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 819.1 [FatContent] 65.4 [SaturatedFatContent] 26.3 [CholesterolContent] 364.0 [SodiumContent] 312.9 [CarbohydrateContent] 4.0 [FiberContent] 0.9 [SugarContent] 0.8 [ProteinContent] 52.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix garlic salt, thyme, curry and pepper. Sprinkle in cavity of each hen. Truss hens. Heat butter, lemon and paprika to make basting sauce. Put hens in shallow baking pan and baste. Place in hot 450°F oven for 1/2 hour. Reduce heat to 350°F and roast about 50 minutes more (until hens are a deep brown colour]. Baste occasionally while cooking.
[Name] Quince-Ginger Marmalade (Jam) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-09-28T11:54:00Z [Description] This is the easiest, quickest spread I have ever made. I didn't have a recipe so I improvised and it worked. The quince sets beautifully so you need no pectin. The ginger gives it a lovely flavor for your wakeuo toast. This recipe can be doubled. I believe there are some quince that need longer cooking time than the ones I have. I have looked at several recipes on the Internet and they say to boil for 2 hours so you will have to boil until softened [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/20/3/picBt4aRD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/20/3/pickfR5eU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/20/3/pic0SIbRj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/20/3/picyoSDCs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/20/3/picJWYCcE.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Canadian", "Free Of...", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["2", "1 3/4", "2", "1", "14"] [RecipeIngredientParts] ["quinces", "sugar", "water", "crystallized ginger", "rose water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 451.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 116.6 [FiberContent] 0.0 [SugarContent] 116.4 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 3 Half Pints [RecipeInstructions] Put the quince, sugar and water in a saucepan. Stir until the sugar has dissolved. Bring to a boil and simmer until the quince has completely softened and has become part of the water sugar mixture.Apprx 20 minutes. Force the mixture through a sieve into another pot and add the ginger. Bring to a simmer until it forms a drop from a teaspoon. Add the rose water. Pour into sterilized jars and seal.
[Name] Roasted Tomatoes, Red Onion and Garlic [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-09-28T11:54:00Z [Description] Make and share this Roasted Tomatoes, Red Onion and Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spring", "Summer", "Winter", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4 -5", "2", NA, NA, "1", "1/4 - 1/2", "3 -4", NA] [RecipeIngredientParts] ["garlic head", "tomatoes", "red onions", "salt", "ground coriander", "extra virgin olive oil", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 105.3 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 10.3 [FiberContent] 2.2 [SugarContent] 4.9 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel. Set aside. cut 1/4 inch slices of tomatoes. cut thin- 1/8 inch slices of red onion. spray 9x 13 oven dish with veggie spray. Place alternate slices of tomatoes and red onion slightly overlapping, in rows. Sprinkle with salt to taste. Sprinkle, evenly, jalapeno or chilli flakes. Sprinkle evenly, preroasted garlic cloves. Whisk together coriander and olive oil. Drizzle evenly over all. Sprinkle with parsley. Bake in 350 degree oven for 20-25 minutes .
[Name] Sinful Party Cake [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT43M [PrepTime] PT30M [TotalTime] PT1H13M [DatePublished] 2001-09-28T11:54:00Z [Description] Make and share this Sinful Party Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/4", "2 1/4", "1 1/4", "1", "1", "1/2", "1", "1/2", "3", "1/2", "2", "1/2", "1/3", "1", "1", "1", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["water", "flour", "sugar", "baking soda", "salt", "baking powder", "buttermilk", "shortening", "eggs", "sugar", "cornstarch", "heavy cream", "water", "egg", "butter", "coconut", "pecans", "heavy cream", "brown sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.5 [FatContent] 52.2 [SaturatedFatContent] 27.4 [CholesterolContent] 152.8 [SodiumContent] 496.7 [CarbohydrateContent] 67.2 [FiberContent] 2.7 [SugarContent] 45.2 [ProteinContent] 7.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Grease and flour two 9 inch cake pans. For the cake: In small saucepan, melt 2/3 cup of the butterscotch chips in 1/4 cup water. Cool. Combine flour and remaining cake ingredients and cooled butterscotch mixture at low speed until moistened. Beat 3 minutes at medium speed. Bake for 20-30 minutes . Cool 10 minutes and remove from pans and cool completely. For the filling: In medium saucepan, combine 1/2 cup sugar with cornstarch. Stir in heavy cream, 1/3 cup water, egg and remaining 1/3 cup butterscotch chips. Cook over medium heat until mixture thickens stirring constantly. Remove from heat. Stir in butter, coconut and nuts. Cool. For the cream: In small bowl beat cream until soft peaks form. Gradually add brown sugar and vanilla. Beat until stiff peaks form. To assemble: Place cake layer on serving plate. Spread with 1/2 the butterscotch filling. Top with second layer, spread remaining filling on top to within 1/2 inch of edge. Frost sides and edge with cream. Refrigerate at least 1 hour before serving. Store in refrigerator.
[Name] Pilaf Medley [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-09-28T11:54:00Z [Description] A "must-have" dish at maximun Indian parties and goes with every occasion. 'Tis a sure hit with everyone and will be over as soon as you begin serving!!!! [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Asian", "Indian", "Vegan", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "1", "2", "3", "2", "2", "2", "1/4", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["long-grain rice", "green bell pepper", "water", "onions", "corn", "carrots", "garlic", "cashews", "cloves", "ground turmeric", "cinnamon sticks", "salt", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 596.1 [FatContent] 11.7 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 208.0 [CarbohydrateContent] 113.7 [FiberContent] 7.2 [SugarContent] 11.6 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Begin by cooking the rice following your normal method. Set aside. Meanwhile, in a small saucepan, boil the water. Add the corn and carrots and cook for 8-10 minutes, until tender. Drain and set aside. In a heavy non-stick pan heat the oil. Add the turmeric, jalapeno peppers, bell peppers, onions, cashewnuts, onions, garlic, cloves and cinnamon sticks. Saute until the onions soften. Turn off the heat. Add the cooked vegetables and salt, saute for 3 minutes. Add the cooked rice and mix very nicely. Garnish with the cilantro and serve hot!
[Name] Costillitas en Naranja (Mexican Ribs In Orange & Chili Sauce) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-09-28T11:54:00Z [Description] Beautiful combination of flavors with the orange and chili. You could do this recipe in a crock pot, cook on low for 8 hours [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Vegetable", "Meat", "Mexican", "Spicy", "Weeknight", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "2", "1", "3", "2", "1/2", "1/4", "1/2", "1/3", "1/4", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["bacon fat", "country-style pork ribs", "onions", "tomatoes", "garlic", "ancho chilies", "cinnamon", "clove", "dry white wine", "salt", "cider vinegar", "fresh cilantro stem"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 931.0 [FatContent] 54.0 [SaturatedFatContent] 10.8 [CholesterolContent] 336.3 [SodiumContent] 585.3 [CarbohydrateContent] 13.1 [FiberContent] 2.2 [SugarContent] 7.2 [ProteinContent] 89.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat fat (oil] in a 5 quart Dutch Oven. Add ribs in a single layer to brown on all sides 15-20 Minutes. If necessary remove browned ribs and brown remainder ribs. Remove ribs and discard all but 2 tbsp Fat. Add onions, saute until soft, 4 minutes. Process tomatoes and garlic in food processor or blender until smooth. Add chilies, cinnamon and cloves to the onions cook& stir for a few seconds. Add Tomatoe, cook 5 minutes or until bubbling. Add orange juice, wine orange rind, salt and sugar (if using] cook until bubbling. Lower heat, add ribs,Cover and simmer until the ribs are very tender, about 1 1/2 hours. Remove ribs to serving platter, keep warm. Skim& discard the fat. Stir in the vinegar. Spoon Sauce over the ribs. Garnish with Orange slices and cilantro.
[Name] Ginger Duck [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-09-28T11:54:00Z [Description] This is an easy recipe for the more adventurous cooks. Duck is a nice change from chicken. I think you'll enjoy this if you try it. [Images] character(0) [RecipeCategory] Whole Duck [Keywords] ["Duck", "Poultry", "Meat", "Very Low Carbs", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "1/2", "3"] [RecipeIngredientParts] ["duck", "soy sauce", "ground ginger"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 2099.1 [FatContent] 201.2 [SaturatedFatContent] 67.6 [CholesterolContent] 388.2 [SodiumContent] 2334.0 [CarbohydrateContent] 4.9 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 62.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Partly thaw duck, pry open cavity and remove as much fat as possible. Rub with some soy and ginger and thaw completely. Place in deep casserole (dutch oven]. Add remaining soy and ginger. Add water to cover duck and bring to a boil. Simmer 1 hour then drain. (Liquid can be defatted and used as stock]. Place duck on rack and roast at 450 for 1/2 hour until crisp.
[Name] Macaroni Salad [AuthorId] 19924 [AuthorName] Jennifer [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-28T11:54:00Z [Description] This is a great and simple side dish that I serve my family with burgers or tacos or other light dinners, sometimes I omit the pickles and the dill spice and substitute a mild curry spice for a different taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/20/9/picNK8BPE.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "1/2", "1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["elbow macaroni", "dill pickle", "medium cheddar", "carrot", "red onion", "Miracle Whip", "dill", "seasoning salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 594.8 [FatContent] 17.0 [SaturatedFatContent] 7.2 [CholesterolContent] 38.0 [SodiumContent] 612.8 [CarbohydrateContent] 87.4 [FiberContent] 4.5 [SugarContent] 8.0 [ProteinContent] 21.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] After macaroni is thoroughly cooled and drained, place in large bowl with all chopped veggies and cheddar. In a seperate bowl mix Miracle whip, relish and spices. Pour into pasta mix, and lightly toss together. Refrigerate til ready to use.
[Name] Lemon Cream Cheese Pie with Berries [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-09-28T11:54:00Z [Description] Special dessert for company or special occasion. Make it at least once through berry season. Easy no-bake recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/0/pic8KCNCd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/0/picV7XHE4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/0/pic0w6l0s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/0/picXVsxIk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/0/pic6MjSAW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/0/picjTmr9r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/0/picy47DBA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/0/picZVHR5d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/0/picJEDIIk.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Fruit", "Canadian", "Kid Friendly", "Spring", "Summer", "Winter", "Thanksgiving", "Weeknight", "Oven", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "fresh lemon juice", "fresh lemon zest", "vanilla", "berries"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 136.2 [FatContent] 13.0 [SaturatedFatContent] 7.3 [CholesterolContent] 41.6 [SodiumContent] 121.8 [CarbohydrateContent] 3.1 [FiberContent] 0.1 [SugarContent] 1.8 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating. Beat until smooth Whisk in lemon juice, lemon zest and vanilla. Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect. Refrigerate for 3-4 hours . To serve, top with remaining berries.
[Name] Potted Cheese [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT24H30M [PrepTime] PT20M [TotalTime] PT24H50M [DatePublished] 2001-09-28T11:54:00Z [Description] Serve this cheese spread with an assortment of crackers and melba toast. Great tasting. Sustitute other cheese E.G. Blue or White cheddar. The number of servings will vary depending on what else you serve. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Fruit", "Nuts", "Canadian", "Free Of...", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["1", "1", "1/3", "4", "2", "2", "1", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["aged cheddar cheese", "cream cheese", "green onion", "fresh parsley", "mayonnaise", "dry sherry", "Worcestershire sauce", "brown sugar", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 373.5 [FatContent] 31.6 [SaturatedFatContent] 17.7 [CholesterolContent] 90.9 [SodiumContent] 486.6 [CarbohydrateContent] 5.7 [FiberContent] 0.8 [SugarContent] 3.5 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat together the grated cheddar and cream cheese until very smooth. Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne. Mix well. Pack into a wide mouth crock or other attrative dish. Cover with cooled toasted almond. Cover& chill 24 hours. Bring to room Temperature 30 minutes before serving.
[Name] Boursin Cheese Spread - Copycat [AuthorId] 18745 [AuthorName] Bonnie Young [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-28T11:54:00Z [Description] This spread is delicious on crackers, baked potatoes and vegetables. I get many requests to bring this to snack day at work. It is hard to believe something this good can be so easy to make. Real Boursin Cheese is very pricey and most people can't tell the difference! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/2/picok2LQp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/2/pic1W535E.jpg"] [RecipeCategory] Spreads [Keywords] ["Cheese", "< 30 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/4", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["garlic clove", "cream cheese", "butter", "margarine", "dried oregano", "dried dill weed", "dried basil", "dried marjoram", "dried thyme", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1064.2 [FatContent] 113.3 [SaturatedFatContent] 68.1 [CholesterolContent] 329.3 [SodiumContent] 1027.1 [CarbohydrateContent] 7.1 [FiberContent] 0.3 [SugarContent] 4.9 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Position knife blade in food processor bowl; add garlic clove. Process until finely chopped, stopping once to scrape down sides. Add cream cheese, butter and remaining ingredients; process until smooth, stopping twice to scrape down sides. Cheese mixture may be refrigerated up to one week or frozen uo to three months.
[Name] Quick Chicken Mozzarella Sandwiches [AuthorId] 8836 [AuthorName] meredith thorson [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-09-28T11:54:00Z [Description] Make and share this Quick Chicken Mozzarella Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "< 15 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "4"] [RecipeIngredientParts] ["tomato sauce", "mozzarella cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 166.9 [FatContent] 5.0 [SaturatedFatContent] 2.3 [CholesterolContent] 11.1 [SodiumContent] 374.0 [CarbohydrateContent] 22.7 [FiberContent] 1.1 [SugarContent] 3.5 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] ["place chicken patties (frozen or not] on ungreased cookie sheet and bake at 350 for about 10 minutes.", "spoon tomato sauce evenly on chicken patties and continue heating for about 1 minute until sauce becomes hot.", "add mozzarella evenly on chicken patties.", "place tops and bottoms of burger buns directly on oven rack.", "continue heating about 2 minutes until cheese is melted and buns are toasted.", "put sandwiches together and enjoy!", "Add sauteed mushrooms, onions, and/or peppers for zestier sandwiches." ]
[Name] Almond - Pecan Bark [AuthorId] 20106 [AuthorName] Moe Heon [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-10-01T10:06:00Z [Description] Make and share this Almond - Pecan Bark recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/4/picH4Os1B.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1"] [RecipeIngredientParts] ["white chocolate", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 985.9 [FatContent] 77.7 [SaturatedFatContent] 20.6 [CholesterolContent] 11.9 [SodiumContent] 232.5 [CarbohydrateContent] 64.3 [FiberContent] 8.9 [SugarContent] 54.0 [ProteinContent] 18.5 [RecipeServings] 6.0 [RecipeYield] 30 pieces [RecipeInstructions] Melt white chocolate and add almond oil. Toast nuts and spread on cookie sheet. Spread chocolate over nuts and chill.
[Name] Mushroom Lasagna [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-10-01T10:06:00Z [Description] If the pasta sauce is meatless this is a vegetarian dish! It can be a lunch or a main course for a dinner. I have had no complaints when I've served it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1", "2", "1 1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["onion", "garlic", "mushrooms", "asiago cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 197.2 [FatContent] 3.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 232.0 [CarbohydrateContent] 35.3 [FiberContent] 2.3 [SugarContent] 6.8 [ProteinContent] 8.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook lasagna according to directions. Heat oil in skillet; saute vegetables until tender (about 10 minutes]. Stir in pasta sauce and heat through. Spread thin layer of sauce in 13\" X 9\" dish. Top with 3 noodles, then 2 Tbs cheese& some sauce. Repeat layers twice. Cover with remaining noodles, sauce and cheese. Bake covered at 350 for 40 minutes. Let stand 10 minutes before serving.
[Name] Fresh Tomato and Garlic Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-01T10:06:00Z [Description] Make and share this Fresh Tomato and Garlic Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "2", "1", "1 1/2", "2", "1", "2", "1", "1", "2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["tomatoes", "butter", "onions", "garlic", "ginger", "flour", "tomato paste", "sugar", "fresh oregano", "fresh thyme", "parsley", "butter", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 556.0 [FatContent] 30.5 [SaturatedFatContent] 17.7 [CholesterolContent] 75.6 [SodiumContent] 920.0 [CarbohydrateContent] 56.8 [FiberContent] 6.4 [SugarContent] 14.3 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Process tomatoes until smooth in a food processor. Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft. Add flour, stir until combined. Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs. For the Parmesan toast, combine butter and cheese, spread over the bread. Grill until melted. Serve soup with Parmesan toast.
[Name] Lox Cornucopia Appetizer [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-01T10:06:00Z [Description] These look beautiful on a buffet table and go over well. Pass them around as a pre dinner appetizer. It's finger food! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/7/pici4nWsK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/21/7/picn87JI2.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Canadian", "Free Of...", "Potluck", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["32", "1", "2", "1"] [RecipeIngredientParts] ["smoked salmon", "cream cheese with green onion", "fresh parsley", "red caviar", "black caviar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 95.2 [FatContent] 9.3 [SaturatedFatContent] 5.6 [CholesterolContent] 45.7 [SodiumContent] 120.6 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 32 Corucopius [RecipeInstructions] Roll each slice of salmon into a cone shape. Place on wax paper. Cream the cheese until soft. Stir in the parsley. Pipe into the wee cones of salmon. Top with a tiny spoon of caviar. Arrange on a platter and refrigerate until serving time.
[Name] Cocoa covered Cherries [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] nan [PrepTime] PT144H [TotalTime] PT144H [DatePublished] 2001-10-01T10:07:00Z [Description] A Holiday Favorite. Very easy to make and lots of Fun. Let the kids help on this one, have fun and enjoy. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Winter", "Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["16", "3/4", "14", "1"] [RecipeIngredientParts] ["Amaretto", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 4.8 [FiberContent] 0.4 [SugarContent] 4.4 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 40 cherries [RecipeInstructions] Start this 5-6 days in advance. Prepare cherries by adding the Amaretto to the jar of drained cherries, cover; and place in fridge. Make sure you gently rotate, move, cherries to get all in Amaretto. Once a day! Drain the cherries, keeping 1T. of the Amaretto, and place on paper towel and dry well. Prepare fondant and prepare to cover cherries. Holding stem and being careful not to brake stem off,dip cherries into fondant and cover completly. Place onto waxed paper to set up. After the fondant sets; dip cherries in to cocoa, once again covering completly. Return to waxed paper. Place in fridge or leave at room temp.
[Name] Chocolate Cake and Cherries [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Chocolate Cake and Cherries recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Christmas", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1", "1", "1/3", "1", NA] [RecipeIngredientParts] ["eggs", "cherry pie filling", "pudding"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.5 [FatContent] 9.4 [SaturatedFatContent] 1.7 [CholesterolContent] 35.2 [SodiumContent] 257.8 [CarbohydrateContent] 30.6 [FiberContent] 0.9 [SugarContent] 11.2 [ProteinContent] 2.9 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Beat eggs. Stir in cake mix (dry]. add cherry pie filling and oil. Mix until blended. Spread in greased pan. Bake 350 for 35-40 minutes. When done surfaceof cake will be bumpy. Cool completely. Prepare pudding as directed. Let set for 5 min, until thickened. Spread over cooled cake. Store covered in refrigerator.
[Name] Italian Garden Salad [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Italian Garden Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Spring", "Summer", "< 60 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/4", "2", "1", "1/2", "3/4"] [RecipeIngredientParts] ["carrot", "green bell pepper", "broccoli florets", "black olives", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 109.7 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 39.3 [CarbohydrateContent] 21.7 [FiberContent] 1.5 [SugarContent] 1.7 [ProteinContent] 4.0 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Prepare Rotini accourding to the package. Add Carrots, Pepper, Broccoli, Olives, and tomatoes. Toss well with Salad Dressing. Cover. Allow to marinate in refrigerator one hour before serving.
[Name] Fricassee of Green Beans [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Fricassee of Green Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["green beans", "parsley", "butter", "garlic clove", "salt", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 105.0 [FatContent] 8.7 [SaturatedFatContent] 5.3 [CholesterolContent] 52.5 [SodiumContent] 99.3 [CarbohydrateContent] 6.1 [FiberContent] 2.6 [SugarContent] 1.2 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the beans in boiling water for 10 minutes, drain then add parsley, butter, garlic and salt, simmer for 10 minutes. Remove from the heat and stir in the beaten egg yolk, lemon juice and Parmesan cheese. Serve immediately.
[Name] Chicken Stroganoff [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Chicken Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] [NA, "1", "2", "2", "500", "250", "2", "1", "2", "1/2", "1/3", NA, NA] [RecipeIngredientParts] ["canola oil", "onion", "garlic cloves", "mustard seeds", "chicken fillets", "button mushrooms", "coarse grain mustard", "mustard powder", "brandy", "salt", "ground pepper"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 266.1 [FatContent] 9.0 [SaturatedFatContent] 4.4 [CholesterolContent] 95.5 [SodiumContent] 134.7 [CarbohydrateContent] 8.2 [FiberContent] 1.4 [SugarContent] 3.0 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion and garlic gently in heated oil till glossy. Add mustard seeds and cook till they begin to pop! (about 2 minutes] then add chicken and toss to sear. Add mushrooms and stir fry for 1 minutes. Stir in wholegrain mustard, mustard powder and brandy. Add stock and simmer for 4-5 minutes. Add cream and heat through (don't boil]. Season to taste. I serve it with buttered noodles and steamed mangetout.
[Name] Make-Ahead Mashed Potatoes For A Crowd [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Make-Ahead Mashed Potatoes For A Crowd recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/22/3/picsAsZ4h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/22/3/picDUuwta.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "2", "2", NA] [RecipeIngredientParts] ["potatoes", "sour cream", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 332.6 [FatContent] 15.8 [SaturatedFatContent] 9.8 [CholesterolContent] 39.0 [SodiumContent] 88.3 [CarbohydrateContent] 42.1 [FiberContent] 5.0 [SugarContent] 1.9 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients; mixing well. Place in large casserole. Refrigerate until ready to use. (May be stored in refregerator for 5 days] When ready to use, let set at room temperature for 30 minutes. Bake at 350 degrees F. for 50-60 minutes, or until heated through.
[Name] oreo cream pie [AuthorId] 19412 [AuthorName] jen rebok [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this oreo cream pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight"] [RecipeIngredientQuantities] ["41", "1/4", "24", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["butter", "marshmallows", "milk", "heavy whipping cream"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 4161.5 [FatContent] 261.1 [SaturatedFatContent] 129.3 [CholesterolContent] 628.2 [SodiumContent] 2637.0 [CarbohydrateContent] 446.0 [FiberContent] 12.1 [SugarContent] 263.7 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Coarsely chop 10 cookies; set aside.", "Finely crush 26 cookies.", "Combine cookie crumbs and butter; press evenly onto bottom and sides of a 9 inch pie plate.", "Chill while preparing filling.", "In 2 quart saucepan, over medium heat, stir marshmallows and milk until melted and smooth; cool completely.", "Fold whipped cream into cooled marshmallow mixture; fold in chopped cookies.", "Spoon into prepared crust; chill 4 hours or until firm.", "To serve cover with a layer of whipped cream and garnish with remaining cookies cut in half." ]
[Name] Collin's Beer Batter [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-01T10:07:00Z [Description] This recipe comes from Tom Collins, in Walker Wisconsin and was published in Ron Schara's Minnesota Fishing Guide in 1978. It has been a favorite of mine for many years and works well with any firm white meat fish. It can also be used to deep fry firm vegetables like broccoli. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "12", "12", "1/4", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "beer", "flour", "salt", "pepper", "nutmeg", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 768.6 [FatContent] 6.4 [SaturatedFatContent] 1.8 [CholesterolContent] 186.0 [SodiumContent] 463.0 [CarbohydrateContent] 137.0 [FiberContent] 4.7 [SugarContent] 0.7 [ProteinContent] 24.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine eggs and beer Add dry ingredients all at once. Mix smooth, adjust consistency as required. If batter is heavy, adjust with a small amount of milk, If batter is too thin, adjust with cornstarch. Do not over mix. Dredge fish or vegetable lightly in cornstarch. Shake off excess, dip in batter and immerse directly into fat cooking at 375 degrees.
[Name] Warm French Apple Crisp [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-10-01T10:07:00Z [Description] Opening a couple of cans of fruit for a dessert suites me fine. The taste is terrific. Leftovers are good cold or can be heated up in the microwave. Don't forget the cheese. It adds a texture and taste that compliment the apples. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Canadian", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 253.8 [FatContent] 12.4 [SaturatedFatContent] 5.6 [CholesterolContent] 20.3 [SodiumContent] 344.4 [CarbohydrateContent] 34.1 [FiberContent] 0.4 [SugarContent] 23.8 [ProteinContent] 2.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut butter into cake mix (or use food processor] until it resembles coarse cornmeal. Reserve 1 cup of mixture. Pat remaining mixture into ungreased 13\" X 9\" dish. Pat mixture up 1/2 inch side of dish. Spread pie filling over cake mixture. Sprinkle reserved mixture over top. Bake 45-50 minutes . Serve warm with a wedge of cheddar cheese.
[Name] Handi Lamb Chop Masala [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Handi Lamb Chop Masala recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["225", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["tomatoes", "onion", "garam masala", "red chili powder", "gingerroot", "garlic paste", "salt", "yoghurt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 119.9 [FatContent] 6.2 [SaturatedFatContent] 1.4 [CholesterolContent] 3.9 [SodiumContent] 1211.3 [CarbohydrateContent] 15.2 [FiberContent] 3.4 [SugarContent] 7.8 [ProteinContent] 3.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat oil. Add onions and cook until brown. Add ginger and garlic paste, red chilli powder, garam masala and salt. Cook well. Add the mutton chops to the sauce then add the tomatoes and stir well. Add some water and allow the chops to cook until tender. When cooked, add the yoghurt. Mix well and re-heat carefully. Serve hot garnihed with chopped corriander leaves and ginger strips!
[Name] Chewy Brownie Grahams [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT24M [PrepTime] PT10M [TotalTime] PT34M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Chewy Brownie Grahams recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["peanut butter", "pecans", "chocolate graham cracker crumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.0 [FatContent] 12.0 [SaturatedFatContent] 4.3 [CholesterolContent] 9.0 [SodiumContent] 71.7 [CarbohydrateContent] 23.0 [FiberContent] 1.4 [SugarContent] 21.0 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 16 brownies [RecipeInstructions] combine fisrt 3 ingredients in saucepan,cook over medium heat,stirring constantly until chocolate is melted. Remove from heat. Stir in crumbs and nuts. (batter will be thick] Press into heavily greased 8 inch pan. Bake at 350 degrees for 24 minutes. Let cool in pan. Cut into 2 inch squares.
[Name] Apple and Dried Cranberry Crisp [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Apple and Dried Cranberry Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1/2", "2", "1/2", "1/2", "1", "1/2", "1/2", "1/4", "1/4", "1/2", "1"] [RecipeIngredientParts] ["apples", "dried cranberries", "light brown sugar", "lemon", "ground ginger", "salt", "old fashioned oats", "brown sugar", "flour", "butter", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 376.7 [FatContent] 12.5 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 175.7 [CarbohydrateContent] 69.2 [FiberContent] 6.7 [SugarContent] 53.2 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 375. Toss slices of apple with lemon juice. Toss with rest of filling ingredients. Pour into an 8 X 8 baking pan Put topping ingredients into a bowl. Mix well. Cut with a pastry blender, fingers or two knives until it resembles coarse crumbs. Cover apples completely and evenly. Bake 30-35 minutes or until topping is slightly browned and juices are bubbling. Serve warm with whipped topping or vanilla ice cream, or just eat plain.
[Name] Lentil and Pea Soup (Ham Hocks) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-10-01T10:07:00Z [Description] Try this hearty soup for supper with chunks of rye bread to dunk. All you'll need to finish a comfort food supper is some apples and cheese for dessert. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/23/2/picL96ggn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/23/2/picqbnxck.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Lentil", "Beans", "Vegetable", "Canadian", "Kid Friendly", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "12", "1", "1", "4", "1", "1", "1/2", "1/2", "1/2", "1 -2", "1 1/2", "1 1/4", NA] [RecipeIngredientParts] ["Spanish onions", "garlic", "water", "dried brown lentils", "smoked ham hocks", "salt", "lemon juice", "dried thyme leaves", "dried sage", "dried marjoram", "bay leaf", "carrots", "celery", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 139.7 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 612.3 [CarbohydrateContent] 23.5 [FiberContent] 10.1 [SugarContent] 3.5 [ProteinContent] 8.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a heavy (cast iron is best] dutch oven heat oil over medium heat. Add onion and garlic and cook about 5 minutes, stirring until soft. Add remaining ingredients except carrots,celery and lemon slices. Bring to boil. Reduce heat to low, cover pot. Simmer 1 1/4 hours. Add carrots and celery. Bring back to boil then reduce heat and simmer 40 minutes, uncovered. Remove pot from heat. Lift out hocks and bay leaf, discard bay leaves. Cool hocks enough to handle, remove fat and bones. Put meat back in soup. Stir and heat gently. Float a lemon slice on top of each serving.
[Name] Toffee Squares (Diabetic) [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-01T10:07:00Z [Description] When I started experamenting with Diabetic recipes I had to throw out two Whole batches of candies, however I messed around and found some wonderful recipes and this is ofcourse, one. I hope you enjoy it as much as I did. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2", "2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["margarine", "sugar substitute", "eggs", "water", "flour", "cinnamon", "pecans"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 64.1 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 11.8 [SodiumContent] 35.1 [CarbohydrateContent] 5.9 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 1.3 [RecipeServings] 36.0 [RecipeYield] 72 cookies [RecipeInstructions] Cream Margarine and Sugar Replacement unfil fluffy. Beat in Whole Eggs, one at time. Add Water, Flour and Cinnamon, mixing thoroughly. Spread into well-greased 15x10 cookie sheet. Pat with hand to level the surface. Brush beaten Egg White over top and sprinkle with Pecans. Press slightly into cookie dough. Bake at 300* for 40-45 Minutes, or until golden. Cut into 11/2-in. squares.
[Name] Pain De Chou Fleur (Cauliflower Loaf) [AuthorId] 19691 [AuthorName] Trudy Hobbs [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-01T10:07:00Z [Description] A different twist on cauliflower cheese and one of my favorites. I have successfully cooked this in the micorwave which really cuts down on the cooking time. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "European", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", NA, "1/4", "6", "1 1/4"] [RecipeIngredientParts] ["cauliflower", "potatoes", "butter", "cayenne pepper", "eggs", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.9 [FatContent] 14.5 [SaturatedFatContent] 7.1 [CholesterolContent] 241.3 [SodiumContent] 223.6 [CarbohydrateContent] 30.5 [FiberContent] 7.3 [SugarContent] 6.0 [ProteinContent] 19.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Put the cauliflowers into a large saucepan and add just enough water to cover.", "Bring to the boil and cook for 12-15 minutes , or until flowerets are very tender.", "Drain and set aside.", "Preheat the oven to moderate 180C degrees (350F degrees].", "Put the cauliflowers, potatoes, butter, seasoning and cayenne into a bowl and mash together to form a puree.", "You can use a food blender for this.", "One by one, add the eggs, beating well between each addition.", "Stir in 1 cup of grated cheese and spoon the puree into a well greased oven proof mould or bowl of medium size.", "Cover with foil and put the mould into a roasting pan one-third full of boiling water.", "Put the pan into the oven and bake for 1 hour.", "Remove the pan from the oven and remove the mould from the pan.", "Remove the foil.", "Place a serving (heatproof] dish over the top of the mould and invert quickly.", "The mould should slide out easily.", "Sprinkle the remaining cheese over the top and return the mould to the oven for 5 minutes, or until the cheese melts.", "Remove from the oven and serve." ]
[Name] White Chocolate Pecan Pie [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this White Chocolate Pecan Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/23/5/12235.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "3/4", "1", "1/4", "2", "6", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "light corn syrup", "pecans", "vanilla", "salt", "eggs", "white chocolate baking squares", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 4549.4 [FatContent] 303.2 [SaturatedFatContent] 91.9 [CholesterolContent] 568.8 [SodiumContent] 2282.9 [CarbohydrateContent] 443.5 [FiberContent] 20.4 [SugarContent] 254.8 [ProteinContent] 51.1 [RecipeServings] nan [RecipeYield] 1 9-inch pie [RecipeInstructions] ["Combine butter,sugar,and corn syrup,cook over low heat,stirring constantly until sugar dissolves.", "Let cool slightly.", "Add chopped nuts and next 3 ingredients,mix well.", "Pour into pie shell.", "Sprinkle with 2/3 of chopped wite chocolate.", "Top with pecan halves.", "Bake at 325 degrees for 50-55 minutes or until set.", "Cover with aluminum foil last 10 minutes of baking to prevent over-browning.", "Cool on wire rack.", "Put remaining chocolate in small,heavy duty zip lock bag.", "Place bag in hot water until chocolate melts (make sure bag is sealed!] Snip small hole in corner of bag,drizzle chocolate over pie." ]
[Name] Fish Turbans [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-01T10:07:00Z [Description] This an ideal recipe for a special dinner party. I serve it with with baby potatoes steamed in their skins and Recipe #12221. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "High Protein", "Healthy", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1", "1", "1", NA, "3", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["sole fillets", "parsley", "thyme", "fresh lemon juice", "salt", "smoked salmon", "salt", "capers", "lemon wedge", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.2 [FatContent] 2.7 [SaturatedFatContent] 0.6 [CholesterolContent] 81.1 [SodiumContent] 266.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 33.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Lay the fillets out flat. Combine herbs, lemon juice and seasonings, spread over fillets. Lay salmon over herb mixture. Roll up fish, secure with toothpicks. Stand rolls in a flat baking dish and pour over the stock, cover and bake at 200°C degrees (400°F] for 10-15 minutes depending on the thickness of the fish. Top each turban with a caper and parsley sprig, garnish the platter with parsley or fresh herbs.
[Name] Apple Crisp [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "8", "1/2", "2/3", "1", "1/4"] [RecipeIngredientParts] ["sugar", "cinnamon", "cornstarch", "salt", "granny smith apples", "brown sugar", "oats", "flour", "butter"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 501.6 [FatContent] 13.8 [SaturatedFatContent] 7.7 [CholesterolContent] 30.5 [SodiumContent] 134.6 [CarbohydrateContent] 94.9 [FiberContent] 9.2 [SugarContent] 65.0 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the first four ingredients. Mix well. Peel and slice apples. Place apples in a 8 X 8 baking dish. Sprinkle with sugar mixture. Combine oats, brown sugar and flour and sprinkle over the apples. Drizzle melted butter over the apple mixture. Bake for 30mins. at 400 F. Serve with vanilla ice cream.
[Name] Stuffed Roast of Salmon [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT58M [PrepTime] PT45M [TotalTime] PT1H43M [DatePublished] 2001-10-01T10:07:00Z [Description] One of our favourite ways to cook salmon, stays very moist and delicious. Tonight we had glazed baby carrots and whole green beans sprinkled with caraway seeds with the salmon. The stuffing can be used in other recipes and even as a side dish. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Canadian", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1/2", "1/2", "1/4", NA, "1", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["cooked brown rice", "sour cream", "butter", "shallots", "onion", "dry white wine", "walnuts", "allspice", "cumin", "mustard powder", "salmon", "lemon", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 242.0 [FatContent] 11.6 [SaturatedFatContent] 4.3 [CholesterolContent] 14.0 [SodiumContent] 35.1 [CarbohydrateContent] 29.5 [FiberContent] 4.1 [SugarContent] 9.2 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] -------Stuffing----------. Combine rice and sour cream. Set aside. In a frypan melt butter. Add shallots and caramelize. Add wine and deglaze pan. Add apricots, let them plump up a bit and absorb some wine. Add walnuts allspice, cumin and dry mustard. Bring to bubble, simmer 2 or 3 minutes, while stirring. Add rice and sour cream mixture. Simmer just until rice and sour cream are heated. Stir well and set aside. I have made this stuffing with mushrooms instead of apricots (because I didn't have apricots around]. It was almost as good. ---------Roast Salmon----------. Wash and scale salmon, remove fins. Dry thoroughly with paper towel. cut lemon in half and sprinkle juice of half lemon on inside of cavity. Sprinkle cavity with salt and pepper. Place the salmon on a large piece of heavy duty aluminum foil, set on a cookie sheet. Fill the cavity with stuffing. Any stuffing left over can be circled around the outside of the salmon. Sprinkle the top of the salmon with the juice of the 2nd half of lemon. Dot the top with butter. Wrap the aluminum foil tightly as if to freeze. Bake in 450°F oven for 45 minutes for a 5 or 6 lb roast or about 10 minutes per inch of thickness. If you would rather, omit lemon and replace with 1/2 cup of dry white wine. Drizzle 1/4 cup wine on cavity before stuffing and the other 1/4 cup over the stuffed fish- Dot with butter and wrap.
[Name] Pork Tenderloin Flambe With Pears [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-01T10:07:00Z [Description] This is a really fun party dish, everybody wants into the act. You will have an audience, with a lot of kibitzing to flambe and the bonus is that it is a delicious impressive dish!! One of our favourite dinner parties. Serve with asparagus, and boiled/buttered/parselied baby potatoes. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Pears", "Fruit", "Meat", "Canadian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "4", "1", "1", "3 -4", "1/3", "3"] [RecipeIngredientParts] ["salt", "butter", "margarine", "fresh lemon juice", "Worcestershire sauce", "Tabasco sauce", "brandy", "pears"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 108.2 [FatContent] 2.6 [SaturatedFatContent] 1.6 [CholesterolContent] 6.7 [SodiumContent] 126.4 [CarbohydrateContent] 13.2 [FiberContent] 2.6 [SugarContent] 8.3 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut tenderloins into 1 1/2 inch lengths Flatten each slice slightly with heel of hand Sprinkle salt over the bottom of a heavy (cast iron] frypan and place over moderately high heat. When salt is hot, add meat Reduce heat to moderately low and brown, about 15 minutes Turn and brown on the other side, 10 minutes Add butter and let melt Mix lemon juice, worcestershire sauce and tabasco, pour over meat Heat brandy in a small saucepan, ignite with a match, be careful of eye lashes and hair! Quickly pour over meat and rotate gently until flames die down. Cover and simmer 5 minutes over low heat. Arrange pears around meat and baste with sauce Cover and cook 5 minutes longer.
[Name] Caramel Fudge Cutouts [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Caramel Fudge Cutouts recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Christmas", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "3/4", "2", "1/4", "2", "8", "3/4", "2"] [RecipeIngredientParts] ["sugar", "milk", "light corn syrup", "butter", "butter", "pecans", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1042.5 [FatContent] 42.9 [SaturatedFatContent] 15.6 [CholesterolContent] 57.8 [SodiumContent] 227.6 [CarbohydrateContent] 168.7 [FiberContent] 5.0 [SugarContent] 153.7 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 3 dozen squares [RecipeInstructions] Line 9 inch pan with aluminum foil,extend foil over edges of pan,butter foil. Butter inside of heavy 3 quart saucpan. combine sugar and cocoa in pan,stir well. Stir in milk and corn syrup. Bring to boil over medium-low heat,stirring constantly until sugar dissolves (6-8 minutes] Add 1/4 cup butter. Cover and boil 3 minutes over medium heat. Uncover and cook,withput stirring,until candy thermmometer regesters 238 degrees (about 14 minutes] Add remaining 2 T. butter,caramels,nuts and vanilla. Do not stir. Let mixture cool to 130 degrees (about 25 minutes] Beat fudge by hand with wooden sppon until it thickens and begins to lose it's gloss (10 minutes] Quickly spread fudge in pam,let cool (about 3 hours] Lift out of pan with foil,peel foil and put fudge on cutting bard. Cut into desired shapes,usong 2 inch cookie cutter or cut fudge into 1 1/2 inch squares.
[Name] Creamy Crunchy Tuna Casserole [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Creamy Crunchy Tuna Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Vegetable", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/8", "1/4", "1", "3"] [RecipeIngredientParts] ["tuna", "milk", "peas", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.8 [FatContent] 7.2 [SaturatedFatContent] 1.6 [CholesterolContent] 11.5 [SodiumContent] 437.7 [CarbohydrateContent] 15.7 [FiberContent] 1.1 [SugarContent] 2.0 [ProteinContent] 10.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Spray 11x7 (2 quart] baking pan with non-stick spray. Line bottom of pan with chow mein noodles. In a medium bowl, combine soup, tuna and milk. Stir till creamy. Add peas and mushrooms. Pour mixture in pan over chow mein noodles. Cover mixture with cubed bread. Bake for about 15 minutes. Serve immediately.
[Name] Calico Bean Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Calico Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3/4", "1/2", "2", "1", "1", "1", "3"] [RecipeIngredientParts] ["pinto beans", "butter beans", "kidney bean", "ketchup", "brown sugar", "sugar", "vinegar", "dry mustard", "ground beef", "ground pork", "onion", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.9 [FatContent] 23.4 [SaturatedFatContent] 7.6 [CholesterolContent] 58.5 [SodiumContent] 948.4 [CarbohydrateContent] 46.2 [FiberContent] 6.0 [SugarContent] 27.2 [ProteinContent] 18.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all of the beans and drain. mix in the ketchup, sugars, vinegar and mustard. brown meat and onion, drain. mix this into bean mixture. Pour into casserole dish. lay bacon on top. bake 350* for 45 minutes, covered.
[Name] Macadamia Nut Bobotie [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-01T10:07:00Z [Description] A vegetarian version of the traditional South African Bobotie (a spicy mince dish with a savoury custard topping). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/24/3/pic3clmO7.jpg" [RecipeCategory] Beans [Keywords] ["Fruit", "Nuts", "South African", "African", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["30", "15", "3", "4", "250", "10", "10", "5", "5", "10", "3", "15", "150", "1", "2", "125", "375", "3", "3"] [RecipeIngredientParts] ["salted butter", "onions", "garlic cloves", "garlic", "carrots", "curry powder", "ground coriander", "turmeric", "ground cinnamon", "lemon juice", "cider vinegar", "chickpeas", "dried garbanzo beans", "buttermilk", "eggs", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 343.5 [FatContent] 22.3 [SaturatedFatContent] 4.7 [CholesterolContent] 75.6 [SodiumContent] 484.2 [CarbohydrateContent] 29.5 [FiberContent] 6.2 [SugarContent] 7.3 [ProteinContent] 9.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180°C. Sauté the onions in the oil/butter mixture. Cover with a greaseproof paper circle as well as a lid. Cook very slowly for about 20 minutes. Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes. Add all the spices and seasoning ingredients. Turn up the temperature and stir-fry the nuts and chickpeas. Soak the bread in the stock, mash it with a fork and add to the mixture. Place mixture into an oven-proof dish. Beat the topping ingredients together and pour over bobotie. Bake at 180°C for 30 minutes until set and golden brown.
[Name] Chicken Thighs Diablo [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT19M [PrepTime] PT10M [TotalTime] PT29M [DatePublished] 2001-10-01T10:07:00Z [Description] Here is a fast microwave chicken dish. It takes no time to prepare and is on the table in less than 30 minutes. This is good cold as well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/24/4/picyCawpm.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Spicy", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "4", "1/2", "1", "1/2", "2", NA] [RecipeIngredientParts] ["soy sauce", "cornstarch", "dry sherry", "ground ginger", "garlic clove", "cayenne pepper", "chicken thighs", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 568.0 [FatContent] 34.8 [SaturatedFatContent] 10.0 [CholesterolContent] 191.0 [SodiumContent] 931.3 [CarbohydrateContent] 7.0 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 40.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine soy sauce & cornstarch in 8\" baking dish. Stir well & add sherry, ginger, garlic & cayenne. Place chicken in dish and coat with soy mixture. Cover with wax paper. Microwave on high 6 minutes. Turn pieces over, stir sauce & spoon over chicken. Sprinkle with paprika. Cover again & microwave on high 6-8 minutes. Rest 5 minutes, spoon sauce over chicken & serve.
[Name] Spice-Rubbed American Bison Tenderloin [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Spice-Rubbed American Bison Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Native American", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "2", "1/4", "1", "1", "4"] [RecipeIngredientParts] ["chipotle chile in adobo", "black peppercorns", "allspice", "red chili powder", "cumin seeds", "paprika", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 44.3 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1773.3 [CarbohydrateContent] 9.1 [FiberContent] 3.6 [SugarContent] 4.0 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4-5 minutes each side. Remove from grill and let rest a couple of minutes before serving.
[Name] Zingy Chili Cornbread [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-01T10:07:00Z [Description] Make and share this Zingy Chili Cornbread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/24/6/picE4CH2n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/24/6/picRj7FsS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/24/6/picH3XsoG.jpg"] [RecipeCategory] Breads [Keywords] ["Corn", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2 1/2", "1/4", "3", "1", "1", "1 1/4", "1", "1"] [RecipeIngredientParts] ["milk", "eggs", "onion", "cheddar cheese", "green chilies", "pimientos"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 162.2 [FatContent] 11.6 [SaturatedFatContent] 4.7 [CholesterolContent] 72.3 [SodiumContent] 178.0 [CarbohydrateContent] 8.6 [FiberContent] 0.6 [SugarContent] 1.9 [ProteinContent] 6.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prehat oven to 400 degrees. Grease a 9 x 13 inch baking pan. In a large mixing bowl, combine all ingredients and mix well. Pour batter in baking pan and bake for 45 minutes. The resulting cornbread should be the consistency of spoon bread and very moist.
[Name] Broccoli 'n Red Peppers Stir Fried [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-10-01T10:07:00Z [Description] The key to a good stir fry is to have the veggies piping hot but still crisp. Cook this to your liking in terms of crispness. If you like a thicker sauce add 2 tsp of cornstarch to the stock. Great with Chicken. If you wish this suitable for vegetarrian diets use veggie stock in place of the chicken stock
[Name] Scottish Raisin Griddle Scones [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-01T10:07:00Z [Description] Wonderful for breakfast! Great for afternoon tea etc. etc. The secret is not to handle the dough too much after adding the buttermilk. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Lunch/Snacks", "Scottish", "European", "High In...", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1/4", "1/3", "3", "1/2", "2/3"] [RecipeIngredientParts] ["flour", "baking powder", "cream of tartar", "salt", "butter", "margarine", "sugar", "dark raisin", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.8 [FatContent] 5.5 [SaturatedFatContent] 3.4 [CholesterolContent] 14.1 [SodiumContent] 221.2 [CarbohydrateContent] 24.9 [FiberContent] 0.8 [SugarContent] 7.4 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 12 Scones [RecipeInstructions] Mix dry ingredients (not sugar or raisins]. Add the butter and cut with knives or pastry cutter until the mixture is like fine crumbs. Stir in sugar and raisins. Stir in the Buttermilk, handle gently and do not overmix. Knead very gently on a lightly floured surface NO MORE THAN 10 times. Handle as little as possible. Cut dough in half and shape each into a round 6 inch circle. Cut each circle into 6 wedges. Lightly grease a griddle or skillet and place over very low heat until it is hot. Place scones on the griddle and cook about 12 minutes until golden brown. underneath, flip and cook another 8-10 minutes. Remove from griddle and keep warm until serving. Serve with butter and fruit preserves, great with strawberry freezer jam.
[Name] Garlic & Lemon Roast Chicken Thighs [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-10-01T10:07:00Z [Description] The "difficult" part in this recipe is to puree all ingredients except the chicken. Roasting gives it a different texture and taste to grilling it. Very simple and fast recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/24/9/picvhkUCF.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "6", "4", "1", "2"] [RecipeIngredientParts] ["garlic", "fresh lemon juice", "Worcestershire sauce", "salt", "chicken thighs"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 493.6 [FatContent] 34.8 [SaturatedFatContent] 9.7 [CholesterolContent] 191.0 [SodiumContent] 810.5 [CarbohydrateContent] 3.6 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 39.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Puree garlic, lemon juice, Worcestershire sauce& salt. Combine marinade and chicken in a plastic bag. Marinade at room temperature for 15 minutes. Arrange chicken on greased rack in a broiler pan. Roast chicken at 425 for 25-35 minutes until cooked.
[Name] Kahlua Coffee Liqueur [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Kahlua Coffee Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2 1/4"] [RecipeIngredientParts] ["hot water", "sugar", "instant coffee", "vanilla flavoring", "vodka"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 458.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.8 [CarbohydrateContent] 67.1 [FiberContent] 0.0 [SugarContent] 66.6 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 6 Cups [RecipeInstructions] Combine sugar, coffee, vanilla, and water. Heat and stir until sugar is dissolved completely. Set aside to cool. Allow this to cool, otherwise you will evaporate the alcohol. Add vodka, stir until well mixed. Pour over ice, add your favorite ingredients, sit back, relax, and enjoy. This keeps well and gets better with age.
[Name] Pizza Buns [AuthorId] 18205 [AuthorName] Mikey [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-01T10:58:00Z [Description] IF YOU LIKE PIZZA BUT HATE THE HASTLE YOU'LL LOVE THIS RECIPE. THIS IS VERY EASY TO MAKE AND TASTY. THE MIXTURE CAN BE FROZEN FOR LATER USE. THIS IS ALSO REALLY GOOD IF YOUR VEGETARIAN AS YOU CAN OMIT THE MEAT EASILY. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Canadian", "Kid Friendly", "High In...", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "500", "1", NA, NA] [RecipeIngredientParts] ["mushroom", "onion", "green pepper", "mozzarella cheese", "tomatoes", "ham"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 432.7 [FatContent] 28.8 [SaturatedFatContent] 16.7 [CholesterolContent] 100.3 [SodiumContent] 886.7 [CarbohydrateContent] 13.4 [FiberContent] 2.7 [SugarContent] 5.5 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["PUT PIZZA SAUCE IN BOWL.", "DRAIN JUICE FROM MUSHROOMS AND ADD.", "CHOP ONION& GREEN PEPPER INTO SMALL PIECES AND ADD TO MIXTURE ALSO.", "GRATE MOZZARELLA CHEESE, LEAVE SOME FOR TOP OF BUNS.", "MIX INGREDIENTS, UNTIL FAIRLY THICK CONSISTENCY.", "SLICE TOMATOES, AND MEAT IF DESIRED.", "PUT PIZZA BUN MIXTURE FROM BOWL ON BUNS OR BREAD, TOP WITH TOMATOES, MEAT, AND MOZZARELLA CHEESE.", "PLACE BUNS ON COOKIE SHEET AND BAKE FOR 15 MINUTES OR SO UNTIL COOKED, THEN BROIL FOR A FEW MINUTES UNTIL CHEESE IS BROWN." ]
[Name] Ann's Squash Custard [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2001-10-01T10:58:00Z [Description] After 40 years of trying "new" squash recipes, this is the only way I get my husband to eat it. And....."he likes it!" [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Southwestern U.S.", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3", NA, "1", "2", "1"] [RecipeIngredientParts] ["eggs", "milk", "butter", "green chili", "squash", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 153.5 [FatContent] 7.9 [SaturatedFatContent] 4.0 [CholesterolContent] 121.8 [SodiumContent] 93.9 [CarbohydrateContent] 15.2 [FiberContent] 2.2 [SugarContent] 7.0 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat together eggs, milk, butter, salt and pepper. Add squash and then chiles. Top with crushed tortilla chips. Bake at 350 degrees for 30 minutes, or until set.
[Name] Tasty Avocado Salad [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Tasty Avocado 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/12/25/3/1yiy9yaYTiyNOSGKs3Nw_2014-08-18%2014.03.22.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "3", "1 -2"] [RecipeIngredientParts] ["avocados", "beefsteak tomatoes", "tomatoes", "English cucumber", "garlic", "tamari"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 372.4 [FatContent] 29.9 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 25.4 [CarbohydrateContent] 28.5 [FiberContent] 16.1 [SugarContent] 7.4 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients and let marinate for a bit. Serve over salad, rice, or any other grain of your liking.
[Name] Mexican Pork with Escabeche Spice Rub [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-01T10:58:00Z [Description] Another do ahead or roast right away! Wonderful flavor from the blend of spices.Try serving this dish with Salsa, jicama salad(recipe in recipezaar) rice or refried beans and Tortillas [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Mexican", "Free Of...", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "4", "1", "1", "1", "3/4", "1/2", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["oranges", "garlic", "white wine vinegar", "dry oregano", "cinnamon", "allspice", "ground cloves", "cumin", "ground coriander", "black pepper", "cayenne"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 49.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 12.1 [FiberContent] 2.7 [SugarContent] 8.4 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Make the Escabeche Sauce by mixing the all the ingredients.", "Spread evenly over the pork Tenderloins.", "(at this point you make cover and refrigerate until the next day this will enhance the flavor but is not necessary to do].", "Place Tenderloins on a rack in a 9x 13 pan (or BBQ them].", "Roast in a 450F degrees oven.", "Internal temperature should read 155f, Check after 15 minutes and then every 5 minutes.", "Do not over cook or it will be dry.", "Slice thinly across the grain, arrange on a platter and place orange sliced all around the meat." ]
[Name] Oatmeal Molasses Bread II [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT2H53M [PrepTime] PT40M [TotalTime] PT3H33M [DatePublished] 2001-10-01T10:58:00Z [Description] Wonderful, aromatic bread. Ideal for serving with "plainer" main meals, or for use in bread pudding or french toast. Just let it dry a bit before using it in your recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/25/5/picCVrWro.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/25/5/picd9GNGh.jpg"] [RecipeCategory] Breads [Keywords] ["Grains", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "1/2", "1/2", "2", "4 1/2 - 5"] [RecipeIngredientParts] ["boiling water", "oatmeal", "butter", "dry yeast", "water", "blackstrap molasses", "salt", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1517.4 [FatContent] 14.6 [SaturatedFatContent] 6.4 [CholesterolContent] 22.9 [SodiumContent] 2452.7 [CarbohydrateContent] 307.5 [FiberContent] 13.3 [SugarContent] 47.9 [ProteinContent] 36.9 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In a large bowl, pour boiling water over butter and oatmeal. Let stand 30 minutes In a small bowl, sprinkle yeast over lukewarm water and let stand until the yeast dissolves and gets foamy. In either the large bowl (if doing by hand] or in a mixer bowl, combine the oatmeal, yeast, molasses, and salt. Mix, adding 1 cup of flour at a time until JUST kneadable. This dough is sticky, do not add too much flour! Turn onto a floured surface (or add dough hook to machine] and knead about 8 minutes, using as little flour as you can and still knead it. Form dough into a ball, and place in an oiled bowl. Cover with plastic wrap or a cloth and let rise 1 1/2 hours. Punch the dough down and cut into half. Shape into loaves, or circles or any other shape you desire. Cover again and let rise for 40 minutes. Bake in a preheated oven at 375 degrees for 30-35 minutes . VERY IMPORTANT: When baking in anytype of pan, grease them well. This bread will stick in a BIG way if the pans are ungreased.
[Name] Apple Berry Cobbler [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-01T10:58:00Z [Description] I reccomend making the Vanilla Bean Hard Sauce to go with this(Another Recipezaar recipe)I buy bags of cranberries when they are available and keep them in the freezer. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "1/2", "1/2", "1 1/2", "1", "1 3/4", "2", "1", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["flour", "wheat germ", "baking powder", "salt", "butter", "margarine", "sugar", "milk", "egg", "cooking apples", "fresh cranberries", "frozen cranberries", "brown sugar", "vanilla", "cinnamon", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 413.6 [FatContent] 13.2 [SaturatedFatContent] 7.7 [CholesterolContent] 57.1 [SodiumContent] 222.7 [CarbohydrateContent] 72.5 [FiberContent] 4.9 [SugarContent] 50.4 [ProteinContent] 4.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine first 4 ingredients,set aside.", "Beat butter at medium speed until creamy.", "Gradually add sugar,beat well.", "Add milk and egg,beating well.", "Stir in flour mixture,set aside.", "Combine apples and next 4 ingredients in large bowl.", "Combine cornstarch and water.", "Add to apples,stir well.", "Spoon fruit mixture into lightly greased 11x7x1 1/2 inch baking dish.", "Drop batter by spoonfuls over fruit.", "Bake at 350 degrees,for 45-60 minutes or until golden.", "Serve with Vanilla Bean Hard Sauce (another Recipezaar recipe] or ice cream." ]

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