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[Name] Orange Chicken Magic [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-01T10:58:00Z [Description] Orange and chicken compliment each other very well. Add some Triple Sec to the sauce for a real orange kick. Serve with rice or cous cous [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken legs", "margarine", "onion", "paprika", "ground ginger", "dried tarragon", "orange", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 522.2 [FatContent] 33.4 [SaturatedFatContent] 8.8 [CholesterolContent] 188.4 [SodiumContent] 247.1 [CarbohydrateContent] 11.3 [FiberContent] 1.3 [SugarContent] 6.5 [ProteinContent] 42.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown chicken slowly in margarine, about 15 minutes. Add rind, 1/4 cup orange juice, onion, paprika, ginger& tarragon. Cover, cook over low heat 30 minutes. Remove chicken to dish& arrange orange slices over chicken and keep warm. Blend 1/4 orange juice with cornstarch. Stir into sauce in pan and cook until thickened.
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[Name] Fudge Candies [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT13M [PrepTime] PT25M [TotalTime] PT38M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Fudge Candies recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Grains", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1", "1", "1", "2 1/2", "1/4"] [RecipeIngredientParts] ["butter", "sugar substitute", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.2 [FatContent] 2.0 [SaturatedFatContent] 1.0 [CholesterolContent] 4.3 [SodiumContent] 35.5 [CarbohydrateContent] 1.8 [FiberContent] 0.1 [SugarContent] 1.5 [ProteinContent] 1.1 [RecipeServings] 32.0 [RecipeYield] 64 slices [RecipeInstructions] Combine Milk and Cocoa in sauce pan; cook and beat over low heat until cocoa is dissolved. Add Butter, Sugar Replacement, Salt and Vanilla. Bring to a boil; reduce heat and cook for 2 min. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 min. divid in half; roll each into tubes, 8in long. Roll each in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut into 1/4-in slices.
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[Name] Peanut-Butter Balls [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT11M [PrepTime] PT1H20M [TotalTime] PT1H31M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Peanut-Butter Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["margarine", "sugar substitute", "vanilla extract", "water", "flour", "peanuts"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 55.6 [FatContent] 4.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 40.8 [CarbohydrateContent] 3.9 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.9 [RecipeServings] 54.0 [RecipeYield] 54 cookies [RecipeInstructions] Beat margarine with sugar replacement until creamy. Add vanilla, water and flour, mixing well. Refrigerate 1 hour. Form into 1-in ball, dip into beaten egg whites and roll in chopped peanuts. Place on ungreased cookie sheets. Bake at 350°F for 10-12 minutes.
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[Name] Seminole, Baconed Hominy [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Seminole, Baconed Hominy 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/12/26/0/pic3aEwJO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/26/0/picVxb1F1.jpg"] [RecipeCategory] Native American [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "2", NA, NA] [RecipeIngredientParts] ["bacon", "hominy", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 247.4 [FatContent] 14.9 [SaturatedFatContent] 4.7 [CholesterolContent] 20.6 [SodiumContent] 569.5 [CarbohydrateContent] 21.8 [FiberContent] 3.8 [SugarContent] 2.8 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large pan, fry the bacon pieces until browned and crisp. Add the hominy, salt and pepper and cook stirring constantly 6-7 minutes. Add green onions and continue cooking for 5 minutes. Serve immediately.
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[Name] Brandy Pudding [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Brandy Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Potluck", "Winter", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "3", "250", "120", "180", "2", "250", "3", "1", "125", "125", "5", "5", "250", "375", "3", "5", "3", "2"] [RecipeIngredientParts] ["dates", "bicarbonate of soda", "boiling water", "butter", "caster sugar", "eggs", "cake flour", "baking powder", "salt", "pecan nuts", "walnuts", "cake flour", "ground cinnamon", "ground ginger", "water", "sugar", "cinnamon sticks", "cloves", "lemon peel strips", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 608.4 [FatContent] 28.7 [SaturatedFatContent] 13.8 [CholesterolContent] 123.4 [SodiumContent] 358.4 [CarbohydrateContent] 85.9 [FiberContent] 5.1 [SugarContent] 51.7 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pour boiling water and bicarbonate of soda onto the dates and allow to stand. Cream butter and sugar. Add eggs, one at a time, and beat well. Add 250ml flour, sifted with baking powder and salt. Stir this into the date mixture, together with the nuts. Lastly, mix in 125ml flour, sifted with cinnamon and ginger. Pour into a well-buttered pie dish. Bake at 180°C for 45 minutes. Cool slightly and pour over the syrup. For Syrup: Boil all these ingredients together for 10 minutes. Add 125ml brandy and pour over the tart. Serve with whipped cream or rascarpone beaten with a little lemon rind.
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[Name] Oatmeal Bread [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H5M [PrepTime] PT3H [TotalTime] PT4H5M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Oatmeal Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Grains", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "2", "1", "1/2", "5", "1", "1", NA] [RecipeIngredientParts] ["milk", "brown sugar", "salt", "shortening", "active dry yeast", "water", "flour", "water", "rolled oats"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1840.4 [FatContent] 30.1 [SaturatedFatContent] 10.2 [CholesterolContent] 34.2 [SodiumContent] 3658.5 [CarbohydrateContent] 332.3 [FiberContent] 17.1 [SugarContent] 28.6 [ProteinContent] 56.4 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] scald milk. stir in the 2 cups of oats, browm sugar, salt and shortening. remove from heat and let cool to lukewarm. sprinkle yeast on warm water and stir to dissolve. add milk mixture and 2-cups flour to yeast. beat with a electric mixer on med. speed, scraping the bowl occasionally for 2 min. (or beat with a spoon until batter is smooth]. add enough remaining flour, a little at a time (first with spoon then with your hands] to make a soft dough that leaved the sides of the bowl. put on a floured board and knead dough untilsmooth and elastic (8-10 min.]. place dough in a lightly greased bowl and turn over to grease the other side. cover and let rise in a warm place until doubled in size (1-1 1/2 hours]. punch down and let rise again until nearly doubled (aprox. 30 min.]. turn onto board and divide in half, round up to make 2 balls;cover and let rest for 10 minutes. shape into loaves and place in a greased 9x5x3\" loaf pans. let rise until almost doubled (about 1 hr]. brush tops of loaves with egg white beaten with water and sprinkle with oats. bake in a 375F degrees oven about 40 minutes. If bread starts to brown quickly, cover loosely with a sheet of aluminum foil after baking at least 15 minutes.
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[Name] Peppermint Patty Brownies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Peppermint Patty Brownies 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/12/26/3/picVo2IjH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/26/3/picqKdFch.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/26/3/picJKeBfT.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "5", "2", "1", "1", "1", "24"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "eggs", "flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 265.2 [FatContent] 12.9 [SaturatedFatContent] 7.6 [CholesterolContent] 69.2 [SodiumContent] 228.6 [CarbohydrateContent] 35.1 [FiberContent] 0.9 [SugarContent] 25.1 [ProteinContent] 3.2 [RecipeServings] 24.0 [RecipeYield] 24 brownies [RecipeInstructions] Preheat oven to 375°. Grease 13x9 pan. In a large bowl whisk together butter, sugar and vanilla. Add eggs and whisk until well blended. Stir in flour, cocoa, baking powder and salt. Mix well and reserve 2 cups. Spread batter in greased pan. Arrange the patties in a single layer. Spread reserved batter on top. Bake for 50-55 minutes.
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[Name] Hot and Sour Turkey Soup [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-01T10:58:00Z [Description] A delicious way to use leftover turkey. A quick,light, boxing day lunch, or any time. From Better Homes & Gardens [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/26/4/picHvJslp.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Canadian", "Chinese", "Asian", "Very Low Carbs", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "2", "3", "2", "1", "1", "1/4 - 1/2", "1", "1", "2", "2", "6", "1", "3"] [RecipeIngredientParts] ["chicken broth", "fresh mushrooms", "rice vinegar", "white vinegar", "soy sauce", "reduced sodium soy sauce", "sugar", "gingerroot", "pepper", "cornstarch", "cold water", "bok choy", "egg", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 220.6 [FatContent] 6.2 [SaturatedFatContent] 1.8 [CholesterolContent] 99.7 [SodiumContent] 1250.1 [CarbohydrateContent] 9.9 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 30.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper, Use a large saucepan. Bring to boiling. Meanwhile, Stir together cornstarch and cold water. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in turkey, bok choy and pea pods. Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds. Remove from heat. Stir in green onions.
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[Name] Orange Cookies [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT11M [PrepTime] PT25M [TotalTime] PT36M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Orange Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Citrus", "Fruit", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "2", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["orange", "shortening", "sugar substitute", "egg", "flour", "baking powder", "baking soda", "salt", "buttermilk"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 33.8 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 3.6 [SodiumContent] 26.6 [CarbohydrateContent] 3.6 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 0.6 [RecipeServings] 60.0 [RecipeYield] 60 cookies [RecipeInstructions] Juice and grate the rind of the Orange; remove seeds from the juice. Cream together the Shortening and Sugar Replacement. Add Egg, Orange Juice and Grated Orange Rind, beating until light and fluffy. Combine Flour, Baking Powder, Soda and Salt in sifter, and add alternately with Buttermilk to creamed mixture. Stir to blend. Drop by teaspoons onto lightly greased cookie sheets, 2-3 in. apart. Bake at 350* for 10-12 minutes.
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[Name] Varavarisi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2001-10-01T10:58:00Z [Description] This is a 100% oil free snack which is highly nutritious. It is a highly recommended snack for pregnant women especially in Southern India, due to its high protein content. It is an ideal teatime snack! [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "2", "2", "1", "1/4", NA, "2", NA, "2"] [RecipeIngredientParts] ["peanuts", "green peas", "kidney beans", "black sesame seed", "salt", "hing", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 698.4 [FatContent] 24.4 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 274.1 [CarbohydrateContent] 85.3 [FiberContent] 35.3 [SugarContent] 10.7 [ProteinContent] 40.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ----------Preparationof cheedai-----------. Roast 2 cups of plain rice in a dry pan and sieve it coarsely. Also roast separately 1/2 cup of urid dal and powder it finely. Add required salt, hing and chilli powder to the rice and dal mixture and mix well with half cup of butter. If needed, add 1 cup of fresh grated coconut. Add enough water to make a hard dough. Make equal peanut-sized balls and keep it in a clean muslin cloth. Heat oil for deep frying and add the rice balls in portions and drain them when they are golden brown. Cheedai is ready to eat. --------Preparationof Varavarisi-------------. Soak kabuli chana, dry peas, whole moong dal, puff beans, English beans and black sesame seeds separately overnight. Wash and clean the pulses thoroughly. Drain the pulses and spread them separately on a clean muslin cloth. In a wok, fry the pulses separately when they have dried thoroughly. Fry the peanuts in low fire and remove the skin. Discard the skin of all the pulses after they have been fried. Now add all the fried pulses, peanuts and required cheedais together. Mix with the required chilli powder, salt and hing. Keep it in the hot sun for 1 hour. This can be stored for a month in an airtight container.
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[Name] No Mayo Potato Salad [AuthorId] 20181 [AuthorName] Jen6007 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this No Mayo Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Greek", "European", "Summer", "Hanukkah", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4 -6", "2", "2 -3", "1", NA] [RecipeIngredientParts] ["potatoes", "celery", "hard-boiled eggs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 217.4 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 62.2 [SodiumContent] 46.1 [CarbohydrateContent] 43.6 [FiberContent] 5.6 [SugarContent] 2.4 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes until soft, then cut into cubes. Cube hard boiled eggs. Mix all together and chill! Yum! Potato Salad that won't spoil in the sun (well not that fast!].
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[Name] Baja Black Bean & Corn Salsa [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-01T10:58:00Z [Description] Make and share this Baja Black Bean & Corn Salsa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/26/8/picKBRiRT.jpg" [RecipeCategory] Sauces [Keywords] ["Corn", "Vegetable", "Tex Mex", "Southwestern U.S.", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "3", "2", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["black beans", "red onion", "red bell pepper", "lime juice", "fresh cilantro", "extra virgin olive oil", "garlic", "ground cumin", "salt"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 154.9 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 11.3 [CarbohydrateContent] 28.3 [FiberContent] 7.3 [SugarContent] 3.3 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 3 Cups [RecipeInstructions] Cut corn kernels from the cob with a sharp knife. Stir together kernels and remaining ingredients except salt in a mixing bowl. Taste and add salt, as needed. Cover and refrigerate until ready to serve.
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[Name] Chicken Egg Foo Yong [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-01T10:58:00Z [Description] This is always a big hit when I make it. Its a little messy when you are grilling, but if you like this type of food its worth it. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "8", "1/4", "1/4", "2"] [RecipeIngredientParts] ["chicken", "eggs", "bean sprouts", "onion", "celery", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 107.3 [FatContent] 6.1 [SaturatedFatContent] 1.9 [CholesterolContent] 253.8 [SodiumContent] 225.1 [CarbohydrateContent] 4.2 [FiberContent] 1.0 [SugarContent] 2.8 [ProteinContent] 9.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat griddle or pan. Beat eggs. Add bean spouts,onion,celery,soy sauce. Mix together. Using 1/4 cup meat-egg mixture for each patty, pour on griddle. Shape patties with a pancake turner by pushing egg back into the patties. When set and brown on one side, turn to brown the other side. Serve with hot rice.
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[Name] Bruschetta [AuthorId] 18650 [AuthorName] PrincessCalynn [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-01T10:58:00Z [Description] This appitizer can be prepared ahead of time and put together in minutes. It is a favorite baby or wedding shower, Tupperware Party and movie snack. A real crowd pleaser, double this recipe...it goes fast. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "5", "3", "1/2", "3", "1/4"] [RecipeIngredientParts] ["baguette", "roma tomatoes", "mayonnaise", "mozzarella cheese", "garlic", "dry basil", "basil leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 343.5 [FatContent] 4.5 [SaturatedFatContent] 2.0 [CholesterolContent] 8.8 [SodiumContent] 599.0 [CarbohydrateContent] 61.1 [FiberContent] 3.2 [SugarContent] 4.4 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] 20-24 bruschetta [RecipeInstructions] Mix tomatoes, garlic, and basil in a bowl and set aside for 5-10 minutes to allow the flavours to combine. Warm oven to 350 degrees. Line a cookie sheet with tin foil to reduce clean up time. Cut loaf into 1/2\" slices, place on the cookie sheet about 1/4\" apart. Stir mayonnaise into tomato mixture. Add cheese and combine well. Top bread slices by tablespoons with mixture. Place in HOT oven and bake for 10 minutes or until cheese is melted and golden brown.
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[Name] Bar-B-Q Meatballs [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT4H [PrepTime] PT35M [TotalTime] PT4H35M [DatePublished] 2001-10-01T10:58:00Z [Description] my mother-in-law gave me this recipe and it is wonderful for meatball sandwiches with some Provolone. But also good on toothpicks with maybe a square of cheese or other nibblets. You will find many way to use these wonderful meatballs [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["8", "3", "2", "2", "1/2", "4", "4", "2", "1", "1", "4"] [RecipeIngredientParts] ["evaporated milk", "lean hamburger", "quick oats", "eggs", "garlic powder", "salt", "catsup", "brown sugar", "garlic powder", "onion", "liquid smoke"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 1569.7 [FatContent] 24.0 [SaturatedFatContent] 9.4 [CholesterolContent] 227.9 [SodiumContent] 6931.0 [CarbohydrateContent] 305.3 [FiberContent] 11.5 [SugarContent] 228.3 [ProteinContent] 51.6 [RecipeServings] nan [RecipeYield] 3 lbs [RecipeInstructions] Mix first 7 ingredients. Roll into balls (one layer deep] and brown well. Mix last 5 ingredients as a sauce and pour over balls that have been placed into a crockpot or pan for the oven. If in the oven bake at 350* for 1 hour and check. When done through your ready to eat. If in crock pot give it 4 hours on high.
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[Name] Mexican Bananas Flambe With Ice Cream (Platanos Flameados) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-01T10:58:00Z [Description] For best effect use a chafing dish and flambe at the table. Otherwise be quick from the stove to the table (don't trip) dim the lights and voila, ooohs and ahhs from everyone. Very luscious dessert and wonderful with the cold ice cream and the hot sauce. Romantic too! [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Mexican", "Low Protein", "Free Of...", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "1/4", "1/4", "1/2", "2", "2", "1/4"] [RecipeIngredientParts] ["vanilla ice cream", "bananas", "butter", "margarine", "raw sugar", "fresh lime juice", "Kahlua", "light rum"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 401.6 [FatContent] 15.9 [SaturatedFatContent] 9.9 [CholesterolContent] 46.3 [SodiumContent] 113.0 [CarbohydrateContent] 54.5 [FiberContent] 3.4 [SugarContent] 40.0 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put scoops of Ice cream in four dishes and keep in the freezer until serving. Just before serving melt butter (margarine] in a 10 inch skillet over medium heat Stir in the sugar. Add Orange juice & Lime juice. Cook stirring frequently until the sauce has thickened 6-8 minutes. Add Kahlua. Add bananas to the sauce, cook turning the bananas gently, heat just through and turn in the sauce so they are all coated evenly. Heat the rum in a small saucepan over low heat for about 1 minute or until just warm (Do not allow to bubble]. Pour rum over the hot banana mixture, immediately ignite (use a long match]. Stir with long handle spoon until flame subside. Place bananas around the ice cream and spoon sauce over all. Serve immediately.
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[Name] Rice and Sour Cream--So Good [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Rice and Sour Cream--So Good recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Cheese", "Southwestern U.S.", "High In...", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "3", "1", "3", NA, "1/2"] [RecipeIngredientParts] ["monterey jack cheese", "sour cream", "green chilies", "cooked rice", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 374.8 [FatContent] 26.8 [SaturatedFatContent] 16.7 [CholesterolContent] 66.7 [SodiumContent] 255.4 [CarbohydrateContent] 20.3 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 13.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut Jack cheese in thin strips or grated. Mix sour cream and chilies. Butter a 1 1/2 quart casserole well. Season rice with salt and pepper. Layer rice, sour cream and cheese strips in order until you finish with rice on the top. Bake at 350° for 1/2 hour. During the last few minutes add grated cheddar, bake till bubbly and melted.
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[Name] Salsa Enchiladas [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-01T10:59:00Z [Description] A different way to serve Enchiladas using Salsa instead of Enchilada Sauce. Really good and easy Every one really loves this dish [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Southwestern U.S.", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", NA, "1", "8"] [RecipeIngredientParts] ["salsa", "cottage cheese", "cheddar cheese", "green onion", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.1 [FatContent] 31.9 [SaturatedFatContent] 16.0 [CholesterolContent] 71.1 [SodiumContent] 2162.6 [CarbohydrateContent] 44.0 [FiberContent] 5.2 [SugarContent] 5.3 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 13x9x2 baking dish pour small layer of Salsa over the bottom of dish. Bowl mix cottage cheese,1 cup cheddar cheese, green onion and olives. Take about 1/4 cup of mixture and place inside a tortilla. Roll up and place in dish on top of salsa. Finish all the rest the same. Pour the rest of Salsa over the top of filled enchiladas. Add remaining cheese on top of enchiladas. Bake covered at 375 for 20-25 minutes.
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[Name] Diner's Freezer Salsa [AuthorId] 20195 [AuthorName] diann godbey [CookTime] PT2H30M [PrepTime] PT3H [TotalTime] PT5H30M [DatePublished] 2001-10-01T10:59:00Z [Description] This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas.
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[Name] Barley With Vegetables [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-01T10:59:00Z [Description] If you own a rice cooker this is a unique way to prepare a main dish or use this as a side dish. Can also be done on the stove top in about the same time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/27/6/pic9iRipe.jpg" [RecipeCategory] Grains [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["barley", "broth", "onion", "tomatoes", "mushrooms", "Worcestershire sauce", "garlic powder", "dried parsley", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 141.8 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.1 [SodiumContent] 241.7 [CarbohydrateContent] 29.0 [FiberContent] 6.7 [SugarContent] 3.6 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all in a rice cooker, stir and press the start button. Will be ready in about 45 minutes. I often add additional veggies such as frozen peas, celery, zucchini, thin sliced carrot etc.
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[Name] Christmas Pear [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT3M [PrepTime] PT13M [TotalTime] PT16M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Christmas Pear recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "4", "1"] [RecipeIngredientParts] ["pear", "water", "sugar substitute", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 121.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 31.9 [FiberContent] 5.2 [SugarContent] 21.9 [ProteinContent] 0.8 [RecipeServings] 1.0 [RecipeYield] 1 Pear [RecipeInstructions] Peel and core Pear. Cut in half. Combine Water, Sugar Replacment, Food Color and Cinnamon in saucepan. Bring to a boil, add the Pear, reduce heat and simmer for 3 minutes. Turn Pear several times to completely color. Remove with slotted spoon. Serve Hot or Cold.
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[Name] Oatmeal Granola Bars [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Oatmeal Granola Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/3", "1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["oatmeal", "brown sugar", "peanut butter", "light corn syrup", "butter", "vanilla", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 127.9 [FatContent] 6.1 [SaturatedFatContent] 2.5 [CholesterolContent] 7.6 [SodiumContent] 51.4 [CarbohydrateContent] 17.0 [FiberContent] 1.1 [SugarContent] 8.7 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 16 bars [RecipeInstructions] Preheat oven to 350F degrees. Grease 8x8 pan. Combine all ingredients with mixer. Press into pan. Bake for 20 minutes. Cool and cut into bars.
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[Name] "the Continental" Muffin Sandwiches [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-10-01T10:59:00Z [Description] I call this sandwich the "Continental" because it has English Muffins, Canadian Bacon, and American Cheese. This is a great sandwich to serve during football games or a lazy day supper. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1 1/2", "1/2", "1", "12", "4", "4"] [RecipeIngredientParts] ["English muffins", "butter", "onion", "butter", "Canadian bacon", "American cheese", "green peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.2 [FatContent] 20.9 [SaturatedFatContent] 11.1 [CholesterolContent] 79.3 [SodiumContent] 1716.1 [CarbohydrateContent] 31.4 [FiberContent] 2.8 [SugarContent] 3.5 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread softened butter on muffins. Melt remaining tablespoon of butter in pan and sauté mushrooms and onions until tender. Place 3 slices each of Canadian bacon on top of 4 Muffins. Then top with 1/4 of mushroom and onion mixture. Place a cheese slice and green pepper ring on remaining 4 pieces of English Muffins. Do not put sandwiches together, but place each half on a cookie sheet and broil until cheese is melted and bubbly. Then place halves together and enjoy.
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[Name] Baked Macaroni [AuthorId] 20219 [AuthorName] ANNE-MARIE [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-01T10:59:00Z [Description] This was a favorite of my grandmother's. I added the vegetable soup as it was too dry without it. I like it because it is not very time consuming to prepare and cook. Also, it is extremely tasty. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["ground beef", "elbow macaroni", "onion"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1077.7 [FatContent] 23.8 [SaturatedFatContent] 8.1 [CholesterolContent] 77.1 [SodiumContent] 1683.0 [CarbohydrateContent] 164.0 [FiberContent] 8.7 [SugarContent] 11.8 [ProteinContent] 48.7 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Preheat oven to 350°. Place ground beef in a deep casserole dish. Add onions and cooked macaroni; mix well. Add tomato soup; mix. Add vegetable soup; mix well. Season to taste with the salt and pepper; mix well. Cook for about 45 minutes to an hour, until ground beef is cooked and the top of the casserole is nice and crispy. Serve with salad and crusty bread and you have a great meal for minimal time and money.
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[Name] Almond Apricot Balls [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT24M [PrepTime] PT10M [TotalTime] PT34M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Almond Apricot Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3/4", "1/2", "1/3", "1", "1/2"] [RecipeIngredientParts] ["flour", "salt", "butter", "moist coconut", "sugar", "egg", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.8 [FatContent] 6.4 [SaturatedFatContent] 2.7 [CholesterolContent] 19.0 [SodiumContent] 96.0 [CarbohydrateContent] 11.9 [FiberContent] 0.7 [SugarContent] 5.5 [ProteinContent] 1.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar until light and fluffy. Add egg yolk and vanilla; mix well. Add sifted dry ingredients gradually; mix. Mold into small balls. Dip balls into lightly beaten egg white and roll in chopped nuts and coconut. Place on greased cookie sheets and press top of each cookie gently with thumb. Bake at 300° for about 24 minutes. While cookies are still warm, fill centers with apricot preserves. If desired, dust with confectioners' sugar.
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[Name] Corn Pudding [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-10-01T10:59:00Z [Description] This is Thanksgiving favorite at our house. It is a southern side dish, not a dessert.
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[Name] Banana-on-a-Stick [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT5M [PrepTime] PT1H [TotalTime] PT1H5M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Banana-on-a-Stick recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Weeknight", "Freezer", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] "bananas" [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 742.4 [FatContent] 50.5 [SaturatedFatContent] 16.1 [CholesterolContent] 19.3 [SodiumContent] 68.6 [CarbohydrateContent] 68.0 [FiberContent] 7.3 [SugarContent] 52.0 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] 4 Banana Sticks [RecipeInstructions] Cut the Banana's in half crosswise. Insert a Popsicle stick into the cut end of each. Wrap each banana in foil and place in freezer till frozen. In double boiler, melt Chocolate over hot, not simmering, water. Stir until smooth. Remove from the heat. Place Nuts on wax paper. Dip each banana into the chocolate and, just as the chocolate starts to set, roll in Nuts. Serve immediately or refreeze till ready to eat.
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[Name] Chinese Sweet Almond Cookies [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Chinese Sweet Almond 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/12/28/4/pic8PdpJi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/28/4/pic16ilDn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/28/4/picgih9Hj.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Chinese", "Asian", "Kid Friendly", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1/2", "3/4", "1", NA, "1/2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "shortening", "coconut", "sugar", "egg", "water"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 218.2 [FatContent] 12.0 [SaturatedFatContent] 3.9 [CholesterolContent] 9.3 [SodiumContent] 76.6 [CarbohydrateContent] 26.3 [FiberContent] 0.7 [SugarContent] 15.2 [ProteinContent] 1.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Cream together; shortening, sugar, egg, water and extract. Add sifted dry ingredients. Add coconut. Knead dough for a few moments. Shape into small balls. Placed on greased cookie sheets. Flatten with bottom of glass dipped in flour. Put 1/2 almond on top of each cookie. Bake at 350° for 12-15 minutes.
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[Name] Prawn Masala [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Prawn Masala recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["500", "1", "1", "1", "1/2", "3", "2", "1", "1/4", "1 1/2", "1", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["onion", "tomatoes", "potato", "peas", "coriander powder", "cumin powder", "turmeric powder", "chili powder", "garam masala", "garlic paste", "coconut milk powder", "water", "green coriander", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 504.6 [FatContent] 23.9 [SaturatedFatContent] 3.1 [CholesterolContent] 315.0 [SodiumContent] 1465.4 [CarbohydrateContent] 33.4 [FiberContent] 6.7 [SugarContent] 7.2 [ProteinContent] 39.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil and saute onions in a pan.", "Add tomatoes and cook until soft.", "Put in the garlic paste, cumin, corriander, turmeric, chilli and garam masala powder and fry for a minute.", "Add the prawns, potatoes and peas.", "Mix well and let it cook for 5 minutes.", "Mix the coconut milk powder in 1/2 cup of water and add to the pan.", "Add salt and cover the pot and cook on slow heat for 10 minutes.", "till the potatoes are done.", "Sprinkle the corriander and serve with rotis.", "Serve immediately!" ]
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[Name] Minced Chicken Patties [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-01T10:59:00Z [Description] You can serve this in a hamburger bun with all the trimmings or serve it as part of your dinner with veggies etc. Improvise with the sauce, mix your favorite combo or just use one sauce but give it a kickstart with some heat! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", NA, "1/4", "2", "1", "1", "3", "1/3", "1", "4", "1", "1"] [RecipeIngredientParts] ["ground chicken", "egg", "bacon", "instant minced garlic", "fresh garlic", "fresh onions", "mushrooms", "ketchup", "Worcestershire sauce", "barbecue sauce", "lite olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.0 [FatContent] 21.4 [SaturatedFatContent] 5.5 [CholesterolContent] 195.7 [SodiumContent] 748.7 [CarbohydrateContent] 24.6 [FiberContent] 1.0 [SugarContent] 13.5 [ProteinContent] 31.6 [RecipeServings] 3.0 [RecipeYield] 3-6 Patties [RecipeInstructions] Mix together: Chicken, beaten egg, crumbs, crumbled Bacon, Garlic, Onion and mushrooms. Mix well and form into 3 or 6 Patties. Heat skillet and oil. Brown the patties well on both sides. Meanwhile mix together: Ketchup, worcestershire,BBQ sauce and Hot sauce. When you have browned both sides put a good tbsp of sauce on top of each pattie, lower heat. Continue cooking for a minute or so then flip and put remaining sauce on the other side of the patties. Watch you do not burn the sauce. Cook until done, start to finish 15-20 Minutes depending on the size of the patty.
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[Name] Vanilla Bean Hard Sauce [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-01T10:59:00Z [Description] Serve with Apple Berry Cobbler(another Recipezaar recipe)or your favorite cobbler,fruit pie,warm pound or angel food cake,etc. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["vanilla bean", "powdered sugar", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1280.6 [FatContent] 92.2 [SaturatedFatContent] 58.3 [CholesterolContent] 244.0 [SodiumContent] 655.0 [CarbohydrateContent] 119.6 [FiberContent] 0.0 [SugarContent] 117.6 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 2 cups sauce [RecipeInstructions] Note: one 6 inch vanilla bean equals about 1 tablespoon extract,if you want to substitute extract for vanilla bean. But using the vanilla bean seeds is so much more tasty! Scrape tiny vanilla beads into sugar,stir well. Combine with buter into mixing bowl. Beat at medium speed of electric mixture until well blended. Serve on Apple Berry Cobbler (another Recipezaar recipe],or any other fruit pie,pound cakes,etc.
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[Name] Zuccotto (Cream and Sponge Dessert [AuthorId] 19691 [AuthorName] Trudy Hobbs [CookTime] PT2H [PrepTime] PT3H [TotalTime] PT5H [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Zuccotto (Cream and Sponge Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "2", "1/2", "2", "4", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["confectioners' sugar", "confectioners' sugar", "hazelnuts", "fresh cherries", "brandy", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3021.7 [FatContent] 167.1 [SaturatedFatContent] 97.5 [CholesterolContent] 117.2 [SodiumContent] 44.0 [CarbohydrateContent] 352.3 [FiberContent] 36.2 [SugarContent] 282.2 [ProteinContent] 26.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine the cream and 1/4 cup of icing sugar in a bowl.", "Fold in the hazelnuts, cherries and chocolate then chill the mixture in the refrigerator.", "Mix together the brandy and orange-favoured liqueur.", "Line a 1 1/2 pint (1 1/2 quart] rounded (pudding] basin with three quarters of the sponge, cut it into pieces so that it fits the shape of the basin.", "Sprinkle the brandy mixture over the sponge lining.", "Spoon the cream mixture into the sponge cake, then use the remaining sponge to cover the top.", "Chill the mixture in the refrigerator for 2 hours.", "Remove from the refrigerator.", "Run a knife around the edge of the pudding to loosen it.", "Invert a serving plate over the basin and holding the two together, reverse them.", "The zuccotto should slide out easily.", "Sprinkle half of the remaining icing sugar over one-quarter of the pudding and half the cocoa powder over a second quarter.", "Repeat these over the other half of the pudding so that the zuccotto has four alternating segments of colour." ]
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[Name] Sour Cream Chicken Enchiladas [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-01T10:59:00Z [Description] If you have more than three in your family you may want to double this one. Two of these is not enough, serve with your favorite rice dish. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Mexican", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "12", "3", "3/4", "2", "3/4"] [RecipeIngredientParts] ["cheddar cheese", "chicken", "onion", "flour tortillas", "sour cream", "green chilies", "salt"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 449.9 [FatContent] 24.2 [SaturatedFatContent] 11.5 [CholesterolContent] 48.3 [SodiumContent] 1448.2 [CarbohydrateContent] 43.9 [FiberContent] 3.2 [SugarContent] 7.6 [ProteinContent] 16.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all sauce ingredients and heat until mixture is smooth. Mix Cheese, Chicken, and Onion together. Place a spoonful of Sauce on each Tortilla. Add a spoonful of Filling mixture. Roll Tortillas and place side by side in 9x13 baking dish. Pour remaining Sauce over enchiladas. Bake at 350* for 30 minutes, or until heated through.
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[Name] Stufatino Alla Romana (Roman Beef Stew) [AuthorId] 19691 [AuthorName] Trudy Hobbs [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-01T10:59:00Z [Description] This is a rich beef stew full of flavor. Serve it with potatoes and courgettes (zucchini) for a delightful dinner. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "European", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "6", "1", "2", "2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["rump steak", "flour", "olive oil", "bacon", "onion", "garlic", "celery", "marjoram", "red wine", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 806.2 [FatContent] 50.4 [SaturatedFatContent] 17.8 [CholesterolContent] 167.3 [SodiumContent] 655.6 [CarbohydrateContent] 19.2 [FiberContent] 1.6 [SugarContent] 3.0 [ProteinContent] 54.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat the beef cubes in the seasoned flour. Heat the oil in a large casserole dish. The dish must be flame proof. Add the bacon pieces and fry until they are crisp. Transfer them to kitchen towels to drain. Add the onion, garlic and celery to the casserole and fry until the onion is soft. Add the beef cubes and fry until evenly browned. Stir in the marjoram and bacon, and pour over the wine and stock. Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for 30 minutes. Moisten the meat with a little more stock if it becomes too dry. The stew is done when the beef is tender and the sauce very thick and dark. Serve at once.
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[Name] Turkey Giblet Gravy [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H15M [PrepTime] PT0S [TotalTime] PT3H15M [DatePublished] 2001-10-01T10:59:00Z [Description] Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/1/picibkoY4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/1/pic7afVoU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/1/picHewzfR.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Canadian", "Healthy", "Christmas", "Thanksgiving", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "1", "2 -4", NA] [RecipeIngredientParts] ["sage", "celery", "onion", "seasoned flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 37.8 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 9.6 [SodiumContent] 13.9 [CarbohydrateContent] 6.7 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 3-4 cups [RecipeInstructions] Remove giblets from bird. Place in saucepan. Add salt and pepper, sage, celery and onion. Cover with water. Bring to boil. Simmer covered for 2 or 3 hours while turkey cooks. When the meat starts to fall away from the neck bones, strain liquid into a blender. Chop liver and gizzard and add to blender. Pick meat from neck bones and add to blender. Puree off and on until liquefied. Add flour seasoned with salt and pepper. Blend off and on a few times until flour is incorporated. After turkey has been removed from roaster. Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck. Whisk as much \"stuck stuff\" up that you can. Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want. Don't add too much water at once. Place roaster in 450-500 degree oven for 15 minutes. Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot. Should be fairly thick. Pour into gravy boat and serve hot. Should be the last thing put on the table so that it is very hot.
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[Name] Turkey Leftovers - Barley Soup [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-10-01T10:59:00Z [Description] Use the turkey leftovers to make this hearty soup. If everyone is tired of turkey, freeze it and enjoy it on a cold winter night with some crunchy french bread [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/2/picn8LfE6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/2/picOn0Icq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/2/picaAImYH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/2/picJvxJr9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/2/picz2jkip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/2/picaXqYQS.jpg"] [RecipeCategory] Stocks [Keywords] ["One Dish Meal", "Lunch/Snacks", "Poultry", "Grains", "Meat", "Canadian", "Kid Friendly", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "10 -12", "1/4", "1", "8", "1", "1", "1", "1/2", "1/2", "1/3", "4", "1/2", "1/2", NA, "2"] [RecipeIngredientParts] ["Spanish onion", "carrots", "bay leaf", "peppercorns", "parsley sprig", "turkey carcass", "water", "tomatoes", "carrot", "celery", "pearl barley", "corn kernel", "canned red kidney beans", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 305.6 [FatContent] 6.0 [SaturatedFatContent] 1.6 [CholesterolContent] 72.3 [SodiumContent] 245.1 [CarbohydrateContent] 30.3 [FiberContent] 6.8 [SugarContent] 7.3 [ProteinContent] 33.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Broth---------. Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot. Bring to boil. Reduce heat to simmer. Simmer for 2 1/2 hours. Strain. Soup-----------. In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley. Simmer for 30 minutes or until barley and veggies are tender. Add turkey, corn and kidney beans. Cook for a couple of minutes until heated through. Add Salt and pepper to taste. Ladle into bowls and garnish with parsley.
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[Name] Carrot Cake Roulage [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Carrot Cake Roulage recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Fruit", "Vegetable", "Low Protein", "Potluck", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "3", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "carrot", "powdered sugar", "pecans", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3555.8 [FatContent] 143.8 [SaturatedFatContent] 34.4 [CholesterolContent] 372.0 [SodiumContent] 2759.2 [CarbohydrateContent] 556.8 [FiberContent] 10.5 [SugarContent] 453.7 [ProteinContent] 28.3 [RecipeServings] nan [RecipeYield] 2 cake rolls [RecipeInstructions] Coat two 15x10x1 jelly roll pans with cooking spray, line with wax paper, coat paper with cooking spray. Beat eggs in large bowl with electric mixer for 5 minutes. Add water,beating at low speed until blended. Gradually add cake mix, beating at low speed until moistened. Beat at medium high speed for 2 minutes. Fold in grated carrot. Spread batter evenly in pans. Bake one at a time,at 350°F on middle rack 13 minutes or until cake springs back when lightly touched in center. Sift 1 1/2 tablespoons powdered sugar in 15x10 inch rectangle on cloth towel, repeat with 2nd towel. When cakes are done,immediately loosen from sides of pan, turn our onto sugared towel. Peel off wax paper. Starting at narrow end, tightly roll each cake and towel together; place seam side down or wire racks to cool. Drain pineapple, reserving 1/4 cup syrup. Press pineapple between paper towels to remove extra moisture. Mix pineapple, cream cheese frosting and pecans. Stir well. Unroll cakes,brush each lightly with 2 tablespoons pineapple juice. Spread each cake with half of frosting mixture. Reroll cakes (without towels] and place seam side down on serving platter. Cover and chill at least one hour. Dust cake with additional powdered sugar. Can garnish with additional chopped pecans if desired.
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[Name] White Chili in the Crock [AuthorId] 12412 [AuthorName] Kevin J. Phillips [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2001-10-01T10:59:00Z [Description] I'm a bonnified Chili lover, but sometimes I get a little bored with red chili. This receipe is also great for those Turkey leftovers after the holiday seasons. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Beans", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1/2", "1/2", "1/2", "1", "1/2", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["great northern beans", "water", "chicken broth", "chili powder", "green chilies", "ground cumin", "dried thyme", "oregano", "cayenne pepper", "garlic powder", "turkey", "onion", "celery", "molasses", "salt", "cilantro"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 240.2 [FatContent] 7.4 [SaturatedFatContent] 2.0 [CholesterolContent] 51.5 [SodiumContent] 727.6 [CarbohydrateContent] 21.0 [FiberContent] 5.8 [SugarContent] 4.2 [ProteinContent] 23.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pick through and wash the beans with cold water. Put the beans in the crockpot then cover with cold water and soak the beans overnight (This makes for tender beans and better chili, however the raw beans cooked in the crock for eight hours also makes for a good chili]. Drain and rinse the beans, then add 1 cup of fresh water. Set the cilantro aside and add all spices, herbs, seasonings, and meat to the crockpot. Simmer for eight hours. Top off with fresh cilantro before serving. Options: Use chicken or pork. Serve over totilla chips, spaghetti, or rice.
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[Name] Danish Cherry Bon Bon Cookies (With Frosting Recipe) [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-10-01T10:59:00Z [Description] Great holiday treats to take to work or share with friends and neighbors. Now a tradition in this family. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/5/AYT08yKRSpSAsORDsu0i-IMG_6611.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/12295/6ybTgw9LSvmRppfJPdT2_IMG_20180525_171038_hdr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/5/picHIUilW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/5/picgCBpEW.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Danish", "Scandinavian", "European", "Kid Friendly", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1 1/2", "1/8", "36", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "vanilla", "flour", "salt", "maraschino cherries", "confectioners' sugar", "evaporated milk", "maraschino cherry juice", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 67.3 [FatContent] 2.6 [SaturatedFatContent] 1.6 [CholesterolContent] 6.9 [SodiumContent] 31.5 [CarbohydrateContent] 10.3 [FiberContent] 0.3 [SugarContent] 6.1 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Mix butter and sugar together to a creamy consistency, then add vanilla. Add flour and salt gradually, mix with a fork. Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough. Place on an ungreased cookie sheet and bake at 350° for 12-15 minutes. Cool cookies. Make frosting, thoroughly mix together frosting ingredients. Dip top of cookies into frosting and allow to dry.
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[Name] Fruit and Coconut Pudding [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-10-01T10:59:00Z [Description] This pudding I've been making since my children where tiny! It's very simple and just the thing if you have a sweet tooth! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1", "1/2", "1", "4", "1 1/2", "1"] [RecipeIngredientParts] ["sugar", "eggs", "all-purpose flour", "bicarbonate of soda", "salt", "sugar", "milk", "butter", "vanilla essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.7 [FatContent] 9.6 [SaturatedFatContent] 5.5 [CholesterolContent] 75.6 [SodiumContent] 694.2 [CarbohydrateContent] 68.3 [FiberContent] 1.4 [SugarContent] 38.1 [ProteinContent] 6.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Using a beater, cream eggs and sugar. Sieve flour, bicarb and salt together. Add dry ingredients to egg mixture together with fruit salad. Pour into a greased ovenproof dish. Bake at 180°C (375°F degrees] for 30-35 minutes or until golden brown. Boil all the ingredients for the sauce together. When pudding is baked, prick with a skewer and pour hot sauce over. Serve with custard or whipped cream.
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[Name] New Twist for Mushrooms on Toast [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-01T10:59:00Z [Description] I was by myself for supper tonight, was looking for something quick, light and tastty. This turned out much better than I expected, a kind of clean the fridge thing, so I had to write it down for future reference. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/7/picHjetIG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/7/pic37rNsn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/7/picEmQofU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/7/picQUozar.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "Spring", "Summer", "Winter", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3 -4", "1/2", "1", NA, "1", "2", "2", NA] [RecipeIngredientParts] ["extra virgin olive oil", "fresh mushrooms", "fat-free cottage cheese", "parmesan cheese", "margarine", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 292.5 [FatContent] 23.1 [SaturatedFatContent] 4.3 [CholesterolContent] 9.5 [SodiumContent] 180.2 [CarbohydrateContent] 5.5 [FiberContent] 1.2 [SugarContent] 3.6 [ProteinContent] 17.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a frypan (cast iron is best] heat the oil and brown the mushrooms.", "Add the cottage cheese.", "Sprinkle the parmesan cheese over.", "Add salt and pepper to taste.", "Stir and turn over and over so it does not stick.", "When cottage cheese becomes liquid, let it bubble for 2 or 3 minutes.", "Meanwhile toast bread crisp.", "Lightly spread with a very little margarine.", "Place tomato slices on toast.", "Sprinkle salt and pepper over.", "Pour mushrooms and cheeses over tomatoes.", "Serve immediately." ]
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[Name] Mexican Bolillos, Crusty Oval Rolls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-10-01T10:59:00Z [Description] Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/8/U67ReAwcRqWfVD3beJOf_20191225_150925.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/8/JZgGOs3zSd6NyfLum10R_16046344088.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/8/km03ya9sQPqR7FtNJ4V0-photo.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/8/picla2Kdh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/8/pic4ujrqz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/8/picODnG6C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/8/piczCDh3i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/8/picD4XWGm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/29/8/pic4ujrqz.jpg" ] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Mexican", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/3", "1", "1", "1 1/2", "3 1/4 - 4", "1/4", "1"] [RecipeIngredientParts] ["active dry yeast", "active dry yeast", "warm water", "honey", "shortening", "salt", "flour", "cold water", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 169.2 [FatContent] 1.7 [SaturatedFatContent] 0.6 [CholesterolContent] 1.2 [SodiumContent] 351.2 [CarbohydrateContent] 33.3 [FiberContent] 1.3 [SugarContent] 1.8 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 10 rolls [RecipeInstructions] Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes. When the yeast is working a bit stir the honey, lard and salt into the yeast mixture. Add 2 1/2 cups flour. Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes. Gradually stir in as much of the remaining flour as needed to make a soft dough. Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes]. Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil. Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!]. Punch the dough down and knead briefly on a floured surface. Divide dough into 10 pieces and roll into balls. Work with the palms of your hands and start at the center of each ball to roll out into ovals. Each piece should be about 5 1/2\" long and 2\" in the middle, tapering to each end. Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes. Meanwhile heat oven to 375F degrees. Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes. Brush each roll with the cornstarch mixture. Slash each roll down the middle stopping about 1/2\" from each end and cutting about 1/2\" deep. Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks. Serve warm & fresh from the oven.
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[Name] Mexican Enchiladas De Pavo Con Verde, Turkey Enchiladas With Gre [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-01T10:59:00Z [Description] There has been a request for one person recipes, well here is one! Mind you you have to like it spicy for this one. Quick and easy and very tasty if you like the ingredients. Add some refried beans if you want. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Cheese", "Vegetable", "Meat", "Mexican", "Free Of...", "Spicy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "2", "3/4", "1/3", "1/2", "1", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["corn tortillas", "cheese", "lettuce", "tomatoes", "green onions", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 493.5 [FatContent] 21.1 [SaturatedFatContent] 10.9 [CholesterolContent] 114.4 [SodiumContent] 487.3 [CarbohydrateContent] 33.1 [FiberContent] 5.5 [SugarContent] 4.5 [ProteinContent] 43.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a fry pan and soften the tortillas, Just takes a minute. Drain tortillas on a paper towel. Put half the turkey on one tortilla and top with half the cheese. Fold the tortilla over the cheese and roll, place. rolled tortilla, seam side down and place in an oven proof dish. Repeat with secon enchilada. Bake in an oven 350F degrees for about 15 minutes or until it is piping hot. Remove from oven and cover the enchiladas with salsa verde, lettuce and tomatoes and green Onion. If you would rather have the salsa hot add it to the enchiladas before baking and then add the lettuce tomatoes & green onion just before serving. Garnish with sour cream and guacamole. Serve it piping hot.
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[Name] Georgia French Toast [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT9H [PrepTime] PT8H [TotalTime] PT17H [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Georgia French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Fruit", "Healthy", "Weeknight", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "12", "5", "1 1/2", "1", NA] [RecipeIngredientParts] ["brown sugar", "butter", "margarine", "water", "eggs", "milk", "vanilla extract", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 784.6 [FatContent] 25.9 [SaturatedFatContent] 13.2 [CholesterolContent] 225.5 [SodiumContent] 991.3 [CarbohydrateContent] 118.6 [FiberContent] 5.9 [SugarContent] 47.7 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13-in. *9-in. *2-in. baking dish; top with peahes. Arange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 25-30 minutes longer or until the bread is golden brown. Serve with a spoon. (pairs great with sausage].
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[Name] Cavatini [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Cavatini 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/12/30/1/picP92gZI.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Meat", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["hamburger", "hot sausage", "green pepper", "onion", "mozzarella cheese", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 933.6 [FatContent] 56.1 [SaturatedFatContent] 21.7 [CholesterolContent] 183.8 [SodiumContent] 1715.6 [CarbohydrateContent] 48.6 [FiberContent] 2.3 [SugarContent] 12.9 [ProteinContent] 55.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown Sausage,Hamburger,Onion, Pepperoni, and Mushrooms. Drain Fat. Mix in all other ingredients except Cheese and Noodle. Cook Noodles in large amount of water. Drain. Place Noodles in greased 9x13in. pan. Pour Meat mixture over Noodles, then top with Cheese. Bake 350* for 30 minutes.
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[Name] Tracy's Pancakes [AuthorId] 19803 [AuthorName] tappies [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Tracy's Pancakes 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/12/30/2/pic7d8dAH.jpg" [RecipeCategory] Breakfast [Keywords] ["Grains", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "1", "2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["butter", "unbleached white flour", "whole wheat flour", "sugar", "baking powder", "salt", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 464.0 [FatContent] 19.2 [SaturatedFatContent] 11.0 [CholesterolContent] 140.6 [SodiumContent] 1142.4 [CarbohydrateContent] 59.8 [FiberContent] 2.9 [SugarContent] 6.6 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] 6 pancakes [RecipeInstructions] Melt butter. Combine dry ingredients. Beat together melted butter, egg and milk. Stir wet ingredients into dry until just combined. Batter may be lumpy. Heat a pan or griddle over medium-high heat until hot. (An electric griddle is great for these. Set at about 350 F.] Brush pan or griddle with vegetable oil. Pour batter by 1/4 cupfuls onto pan. Cook until bubbles form. Turn and cook until bottom is golden.
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[Name] Granola Bars [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-01T10:59:00Z [Description] I got this recipe from my sister-in-law. With so many ways to vary this recipe, I've never made them the same way twice. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picYyZVyR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picwMs7KY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picctZKZu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/pic7nkTEO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picwbat9D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picrLTe2H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picmIlILX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/pic7JFoCS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picIkkkoI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picxQ4mFO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picMzefBU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/30/3/picjtImH9.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Nuts", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "3/4", "2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["oats", "sunflower seeds", "coconut", "flax seed meal", "dates", "margarine", "brown sugar", "flour", "light corn syrup", "honey", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 69.0 [Calories] 240.7 [FatContent] 8.0 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 39.0 [CarbohydrateContent] 38.9 [FiberContent] 4.8 [SugarContent] 13.8 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] In a large mixing bowl combine oats, sunflower kernels, coconut, flax seed meal, oat bran, dates/fruit and nuts. In a small sauce pan, melt margarine over medium-low heat. Add corn syrup, flour, brown sugar, cinnamon and honey; stir to combine. Increase heat to medium and stir occasionally. Meanwhile spray a 13x9 baking pan with non-stick spray. Measure out a sheet of foil large enough to cover pan. Spray foil with non-stick spray and set aside. Cook corn syrup mixture until it comes to a full boil; let boil for one minute. Remove from heat and pour over oat mixture. Stir to combine (mixture will be very stiff]. Transfer mixture into prepared pan. Cover with prepared foil and PRESS FIRMLY. You want the mixture to be as compact as possible. I've even used a small cutting board to help press the mixture firmly& evenly (don't be afraid to stand on it!]. When mixture is as firm and even as you would like, remove foil& let mixture cool. Cut into bars. Note: Don't be afraid to add, remove and/or substitute ingredients, such as chocolate chips, wheat germ, raisins, anything goes. I'd love to get some other suggestions!
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[Name] Apple Pudding Cake [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Apple Pudding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1 1/2", "2", "1", "1", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "apples", "flour", "baking soda", "ground cinnamon", "ground allspice", "salt", "walnuts", "raisins", "butter", "margarine", "sugar", "orange, juice and rind of"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 366.2 [FatContent] 15.3 [SaturatedFatContent] 6.1 [CholesterolContent] 22.9 [SodiumContent] 362.5 [CarbohydrateContent] 56.3 [FiberContent] 2.8 [SugarContent] 34.1 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] cream 1/2-c. butter and 1c. sugar until light and fluffy. blend in grated apples. sift together dry ingredients and stir into apple mixture. stir in nuts and raisins. spread batter in a lightly greased and floured 13x9x2\"pan. bake in a 350-f. oven for 40 minutes. combine 1-tblsp. butter and 1/2-c. sugar, orange peel and juice. bring to a boil over moderate heat. reduce temperature and simmer until sugar is dissolved. pour over cake when it comes from the oven. cut into servings.
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[Name] Lima Bean Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-01T10:59:00Z [Description] This is a lovely way to serve lima beans. They make a beautiful presentation on a buffet and it is nice to serve a different veggie once in a while. You can make ahead in the AM but do not put the crumbs, butter & cheese until later. Bring out from fridge, bring it to room temperature and then heat oven to 350°F. Place in preheated oven for approx 20 minutes, take out of the oven & sprinkle on the cheese, crumbs & butter return to oven. Place it approx 6 inches below broiler and broil for approx 10 minutes or until the crumb mixture is golden and the casserole is heated through. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Canadian", "Broil/Grill", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/4", "1/4", "1/2", "1", "1/4"] [RecipeIngredientParts] ["frozen lima beans", "butter", "margarine", "celery", "onion", "mayonnaise", "cheddar cheese", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 282.2 [FatContent] 16.9 [SaturatedFatContent] 10.4 [CholesterolContent] 45.3 [SodiumContent] 349.2 [CarbohydrateContent] 23.6 [FiberContent] 5.6 [SugarContent] 2.7 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the lima beans until tender 8-10 minutes. Melt 2 tbsp of butter (margarine] in a saucepan and add celery and onion. Cook for about 4 minutes. Stir in the mayonnaise, 1/4 cup of the cheese, Worcestershire and finally add the lima beans. Transfer to an oven proof dish. Combine remaining cheese, butter and bread crumbs. Sprinkle over the beans. Broil 2-3 minutes until cheese has melted and the top is golden.
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[Name] Pork with Watermelon Salsa [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-01T10:59:00Z [Description] Great dinner dish. And do not be hesitant to buy a ready-to-cook pork tenderloin, Bryan makes a great one, and all that you have to do is toss it on the grill. The salsa really brings out a terrific flavor in the pork. Happty trails [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pork", "Melons", "Fruit", "Meat", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "3", "4", "1/2", "1 -2", "1/2", "3"] [RecipeIngredientParts] ["watermelon", "strawberry", "kiwi", "fresh lime juice", "honey", "lime peel", "mint leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 113.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 28.5 [FiberContent] 1.2 [SugarContent] 20.9 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] -For salsa, combine the first eight ingredients in a bowl; set aside- In a saucepan or microwave, heat the preserves for 1 minute. -Grill pork, covered, over medium indirect heat for 5 minutes. Turn; brush with some of the preserves. Grill 8-9 minutes longer or until juices run clear and a meat thermometer reads 160 degrees, basting occassionally with preserves. Serve with salsa.
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[Name] Almond Cinnamon Crescents [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Almond Cinnamon Crescents 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/12/30/7/picKTOUKq.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Winter", "Christmas", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "3", "3/4", "1/3", "3/4", "2", "3/4"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "cinnamon", "flour", "flour", "confectioners' sugar"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 80.6 [FatContent] 4.9 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 33.9 [CarbohydrateContent] 8.6 [FiberContent] 0.4 [SugarContent] 4.8 [ProteinContent] 0.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Cream butter with 3 tablespoons sugar until light and fluffy. Add nuts and flour; mix well. Chill dough for easier handling. Roll into small pencil thickness logs and shape into crescents. Place on greased cookie sheets and bake at 325° for about 18 minutes. While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.
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[Name] Fudge Macaroons [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT2M [PrepTime] PT20M [TotalTime] PT22M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Fudge Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Coconut", "Fruit", "Nuts", "Kid Friendly", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "3/4", "1", "1", "1 1/4", "2", "1/2"] [RecipeIngredientParts] ["margarine", "evaporated milk", "sugar", "vanilla", "chocolate chips"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 115.9 [FatContent] 5.8 [SaturatedFatContent] 3.0 [CholesterolContent] 2.0 [SodiumContent] 59.6 [CarbohydrateContent] 16.1 [FiberContent] 0.9 [SugarContent] 12.2 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Combine first three ingredients and bring to a boil. Cook, stirring for 2 minutes then remove from heat. Stir in vanilla and chips until they melt. Add remaining ingredients, stir and drop quickly onto wax paper. Chill till firm.
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[Name] Turtles [AuthorId] 20106 [AuthorName] Moe Heon [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Turtles 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/12/30/9/reu2kcgiRQ64u8F6k0t5_image.jpeg" [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["margarine", "butter", "brown sugar", "light corn syrup", "pure vanilla extract", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 1235.6 [FatContent] 60.3 [SaturatedFatContent] 12.2 [CholesterolContent] 23.9 [SodiumContent] 505.0 [CarbohydrateContent] 176.9 [FiberContent] 3.2 [SugarContent] 143.8 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] 35-40 turtles [RecipeInstructions] Butter heavy saucepan, melt butter or margarine, stir in brown sugar, stir thoroughly, stir in corn syrup stirring thoroughly. Gradually add the condensed milk stirring constantly until all sugar dissolves and mixture comes to boiling. Cook and stir over medium heat until mixture registers 235°F on candy thermometer. Cool and stir in vanilla. Chill. Caramel should be slightly sticky. Toast pecans in a 300°F oven for 15 or 20 minutes. Cool. Arrange pecans on cookie sheet spoke fashion, four for legs and one for head. Drop one teaspoon of caramel mix in center of pecans. Chill. Melt chocolate wafers and spoon over caramel. Chill. Turn over and do the other side with chocolate. Chill.
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[Name] Treat The Unexpected Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 2001-10-01T10:59:00Z [Description] Make and share this Treat The Unexpected Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "2", "1", "1", "1", "1/2", "1", "2", "5", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "vanilla essence", "plain flour", "baking soda", "salt", "buttermilk", "walnuts", "seedless raisin", "icing sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5856.3 [FatContent] 295.4 [SaturatedFatContent] 161.6 [CholesterolContent] 1073.5 [SodiumContent] 2324.8 [CarbohydrateContent] 769.1 [FiberContent] 17.3 [SugarContent] 536.3 [ProteinContent] 66.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Lightly flour rhe raisins. Cream together the butter and sugar. Mix in the eggs, vanilla and grated orange peel. Add the baking soda and pinch to the flour. Sift flour mixture into the creamed mixture. Add buttermilk and stir. Stir in the walnuts and raisins. Grease, flour and line the cake pan. Bake at 170 C for 55 minutes. Remove from the oven when golden brwon and allow to cool. Carefully remove from the tin. Make the icing by whisking the egg white slightly until foay, beat together the icing sugar and butter. Fold in the egg white and orange peel. Spread over the cooled cake and decorate with strips of orange.
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[Name] Mexican Salsa Verde, Green Hot Sauce [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2001-10-01T11:11:00Z [Description] Watch this one it's hot but many recipes need a touch of hot. For example some cheese recipes. Recipes too, at a later date will call for Green Salsa do not confuse it with Tomatillo Salsa (also green) Hot sauce is used to garnish or add flavor to different dishes. Should not be kept more than a couple of days in the refrigerator [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Free Of...", "Weeknight", "No Cook", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "4", "3", "2", "1/2"] [RecipeIngredientParts] ["cilantro leaf", "chilies", "jalapeno chiles", "fresh lime juice", "garlic", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 84.4 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1176.9 [CarbohydrateContent] 20.1 [FiberContent] 3.8 [SugarContent] 8.6 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all the ingredients in a food processor. Process until almost smooth. Let stand at room temperature for 1-2 hours.
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[Name] Fabulous Icing [AuthorId] 12584 [AuthorName] carnation037 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-01T11:54:00Z [Description] I have not tried this yet as I cannot claim to be the originator of this. But when I found it, I thought it would be a great tasting icing. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3/4", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 218.6 [FatContent] 16.8 [SaturatedFatContent] 7.8 [CholesterolContent] 22.5 [SodiumContent] 62.0 [CarbohydrateContent] 17.4 [FiberContent] 0.0 [SugarContent] 16.7 [ProteinContent] 0.6 [RecipeServings] 12.0 [RecipeYield] 1 for one cake [RecipeInstructions] Mix the butter, Crisco and sugar on medium electric beaters to start out. Then on high for AT Least 10 minutes. To the sugar mixture, add the hot milk gradually a very little bit at a time; it will be very fluffy. Add the vanilla. Spread on cooled cake. It is Important that you mix for 10 minutes. Or you will change the texture of the frosting.
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[Name] Depression Fudge Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-01T11:54:00Z [Description] Make and share this Depression Fudge Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1/2", "1", "3", "1/4", "2", NA, "2 2/3", "3"] [RecipeIngredientParts] ["sugar", "buttermilk", "flour", "baking soda", "salt", "vanilla", "butter", "powdered sugar", "hot water", "butter"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 271.6 [FatContent] 6.9 [SaturatedFatContent] 4.2 [CholesterolContent] 17.8 [SodiumContent] 280.4 [CarbohydrateContent] 50.6 [FiberContent] 0.8 [SugarContent] 37.3 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt cocoa and butter. Put soda in buttermilk. Mix dry ingredients first and add cocoa last. Bake in a greased and floured 8 in. pan for 25 min at 350F degrees. -------Cocoa Frosting--------. Mix sugar and water. Add softened butter and cocoa. Beat until creamy. Add 1 tsp vanilla. Stir until smooth and ice cake.
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[Name] Easy Frosting [AuthorId] 12584 [AuthorName] carnation037 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-01T11:54:00Z [Description] I have been making this recipe for years. I don't know if someone else has the same one, but it is one I came up with when I was first married and I did not care for the store ready-to-spread ones. You can also add food coloring too--I have had some pretty colors with this frosting. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/4/picFoB955.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1 -2", NA] [RecipeIngredientParts] ["butter", "confectioners' sugar", "vanilla", "milk"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 220.4 [FatContent] 8.1 [SaturatedFatContent] 4.2 [CholesterolContent] 12.6 [SodiumContent] 27.6 [CarbohydrateContent] 37.7 [FiberContent] 0.0 [SugarContent] 37.1 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] 1 for cake or 3 1/4 to 4 dozen cookies [RecipeInstructions] Mix Crisco, butter and vanilla together using medium speed on mixer. Add confectioners sugar until blended inches. Add milk, a little bit at a time until you reach the desired consistency you want; creamier for a cake and more liquid for on top of cookies. You don't want it too thin, just eye it up for what you would be using it for.
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[Name] White Cake [AuthorId] 12584 [AuthorName] carnation037 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-01T11:54:00Z [Description] An excellent white cake. Great for a one pan type or cupcakes too. This is a recipe I have had for almost 30 years and until I saw that someone was looking for a whitish cake, had forgotten it. Time to make it again. I have no idea where it came from, I think it is a variation of a recipe my girlfriend gave me back then. Also, if you substitute oil, the cooking time would be longe [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 3/4", "2", "1", "3/4", "1 1/2", "1", "4", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "butter", "granulated sugar", "vanilla", "milk"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 334.0 [FatContent] 13.9 [SaturatedFatContent] 4.4 [CholesterolContent] 2.9 [SodiumContent] 432.4 [CarbohydrateContent] 47.9 [FiberContent] 0.8 [SugarContent] 25.2 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350. Grease and flour tube pan. Mix flour, baking soda and salt together and set aside. Cream sugar with Crisco. Add vanilla and egg whites. Alternately blend in flour mixture, milk, flour mixture, milk until is well mixed. Bake for 40-45 minutes or until tester inserted comes out clean. Let cool. Then use your favorite frosting.
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[Name] Chicken Fried Steak W/Cream Gravy [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-02T10:50:00Z [Description] This is a recipe for Chicken Fried Steak, one of the staple foods of Texas. Like with fried chicken, folks in each family or restaurant tend to have their own little "secrets" to preparing Chicken Fried Steak, so you can play with the recipe a bit. But if it don't include the cream gravy, it ain't been prepared right and it ain't a "secret" worth keeping. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/6/5Z4IPjhUSaOuN9Ewm9je_CFS%204%20final%20-%20chicken%20fried%20steak.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/6/okREACFmTFqyOt6FQCWg_CFS%205%20final%20-%20chicken%20fried%20steak%20gravy%20drip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/6/picyXt4lF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/6/pic3RzKhL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/6/picKxWXzN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/6/pic7dzmY5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/6/picGSsVaf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/6/pic2ZXw0i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/6/picb8eYp0.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Southwestern U.S.", "Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] [NA, "6 -8", "3 -4", "3", "2", "1/4", NA, "4", "1 -2"] [RecipeIngredientParts] ["shortening", "seasoned flour", "Seasoned Flour", "eggs", "milk", "flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 126.0 [Calories] 438.4 [FatContent] 12.0 [SaturatedFatContent] 6.4 [CholesterolContent] 127.2 [SodiumContent] 156.4 [CarbohydrateContent] 63.2 [FiberContent] 1.8 [SugarContent] 0.3 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat about 1/4-1/2 inch of oil or shortening in a frying pan. Beat eggs then combine with milk. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour. Place dredged cutlets into heated oil and fry until golden, about 10 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden. Remove to a plate lined with paper towels and allow to drain. TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can. Combine flour and seasonings with milk, then pour into the pan with drippings and bits. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency. Taste and add more salt or pepper if necessary. Serve generously over each piece of chicken fried steak. Sop up any extra gravy with a biscuit.
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[Name] Crab & Shrimp Chowder [AuthorId] 20306 [AuthorName] Pam Herrmann [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-10-02T10:50:00Z [Description] I created this soup for using left over seafood. Try it with lobster or baked fish left overs. Add a little corn for a different twist. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Crab", "Cheese", "Vegetable", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/4", "1/2", "1/2", "1/2", "1 -3", "1 1/2", "1/2", "2", "1/2", "1/2", "3/4", "1/4", NA] [RecipeIngredientParts] ["margarine", "chicken broth", "white pepper", "seasoning salt", "salt", "garlic", "carrot", "celery", "skim milk", "half-and-half", "flour", "monterey jack cheese", "cheddar cheese", "bacon bits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.6 [FatContent] 16.0 [SaturatedFatContent] 8.6 [CholesterolContent] 39.3 [SodiumContent] 683.7 [CarbohydrateContent] 21.4 [FiberContent] 2.0 [SugarContent] 3.1 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt margarine; add broth, water, onion, salt, tiger seasoning, and garlic. Bring to boil then simmer for 45 minutes to an hour. Add potatoes, carrots, and celery, simmer until potatoes are done. Mix a little milk with flour to make thickening; add with rest of milk and half-and-half. Bring to almost boil, add cheeses, shrimp, and crabmeat and cook until hot. Top with bacon bits.
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[Name] Swiss Treats [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT23M [PrepTime] PT10M [TotalTime] PT33M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Swiss Treats recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1 1/4", "1", "1", "2 1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["oleo", "sugar", "egg", "vanilla", "flour", "baking soda", "salt", "coconut", "maraschino cherry", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.1 [FatContent] 25.2 [SaturatedFatContent] 7.9 [CholesterolContent] 17.6 [SodiumContent] 374.0 [CarbohydrateContent] 52.1 [FiberContent] 2.6 [SugarContent] 29.1 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream Oleo and Sugar, add Egg and Vanilla. Beat well. Add Flour, Salt and Soda. Mix well. Add Nuts,Coconut, Cherries and Chocolate. Mix well with Hands and pat into a 15x10 inch greased pan. Bake at 350* for 25-30 minutes. Cool and cut into squares.
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[Name] Ham Roll-Ups [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Ham Roll-Ups 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/12/31/9/zPsYtWWNRhij9ILCFQHP_Ham%20Roll%20Ups%20B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/9/pic9QFIto.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/31/9/picItV8iJ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Very Low Carbs", "Kid Friendly", "Free Of...", "Spring", "Summer", "Winter", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "16", "16"] [RecipeIngredientParts] ["ham", "cream cheese", "dill pickles", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 802.6 [FatContent] 62.0 [SaturatedFatContent] 32.6 [CholesterolContent] 255.2 [SodiumContent] 3240.1 [CarbohydrateContent] 12.6 [FiberContent] 3.4 [SugarContent] 8.8 [ProteinContent] 48.5 [RecipeServings] nan [RecipeYield] 3 packages of ham [RecipeInstructions] Place two slices of ham on waxed paper and spread Cream Cheese over them. Place one of the following onto Ham and Cheese, Celery, Pickle or Green Onion. Roll up. Store in covered container in fridge for a quick and healthy anytime snack. Leave this way or cut into sections.
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[Name] Walnut Sour Cream Coffee Cake [AuthorId] 16175 [AuthorName] Kevin McGinley [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Walnut Sour Cream Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "baking soda", "baking powder", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 165.2 [FatContent] 10.2 [SaturatedFatContent] 6.2 [CholesterolContent] 42.2 [SodiumContent] 133.2 [CarbohydrateContent] 16.8 [FiberContent] 0.3 [SugarContent] 8.4 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Topping: 1/3 cup packed brown sugar 1 tsp cinnamon 1/4 cup white sugar 1 cup chopped walnuts Grease 9x13 pan (or two round cake pans]. Spread half of the batter in the pan, then half of the topping. Do it again. Bake 30-35 min@ 350 degrees. Let stand for 5 minutes.
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[Name] Lemon Cheesecake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-10-02T10:50:00Z [Description] My favourite cheesecake--lovely and lemony. If you serve it plain, try it with some fresh strawberries dipped in chocolate! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "Potluck", "< 30 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["150", "100", "30", "60", "125", "2", "200", "2", "10", "500", "250"] [RecipeIngredientParts] ["butter", "gelatin", "water", "milk", "eggs", "sugar", "lemons, juice and rind of", "vanilla essence", "cream-style cottage cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 292.9 [FatContent] 17.2 [SaturatedFatContent] 10.2 [CholesterolContent] 84.3 [SodiumContent] 337.9 [CarbohydrateContent] 26.4 [FiberContent] 0.0 [SugarContent] 17.1 [ProteinContent] 9.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix the butter and biscuits together and press into the base of a springform tin. Sprinkle the gelatin over the water, allow to become spongy. Dissolve by placing over boiling water or microwave for 30 seconds on medium. Combine milk, egg yolks, and sugar in a pan; place on medium heat and cook, stirring until slightly thickened. Pour in dissolved gelatin and lemon rind. Set aside to cool slightly. Beat lemon juice and vanilla into cheese, then gradually stir in the gelatin mixture. Fold in stiffly beaten egg whites and three quarters of the whipped cream. Pour over pie crust. Refrigerate for several hours until firmly set. Remove from springform and decorate with the remaining cream. Variations: the lemon can be omitted, add extra vanilla to taste. The top can be finished off with berries such as black cherries or cape gooseberries. Drain the juice of the berries and sprinkle 15 ml gelatin over the juice, heat to dissolve, add the berries, and cool slightly. Pour over cheesecake in springform and leave to set.
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[Name] Coconut Syrup Cake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT43M [PrepTime] PT10M [TotalTime] PT53M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Coconut Syrup Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["125", "250", "4", "500", "250", NA, "250", "187", "6"] [RecipeIngredientParts] ["butter", "caster sugar", "eggs", "coconut", "self-raising flour", "sugar", "water", "fresh lemon rind"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 700.1 [FatContent] 53.9 [SaturatedFatContent] 43.1 [CholesterolContent] 139.1 [SodiumContent] 356.8 [CarbohydrateContent] 52.0 [FiberContent] 10.2 [SugarContent] 30.0 [ProteinContent] 9.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease a 20 cm pan, line the base with greaseproof paper. Using a beater, cream butter and sugar until light and fluffy. Beat the eggs one at a time. Stir in coconut, sifted flour. Spread mixture into prepared pan. Bake in a moderate oven of 180°C for 30-40 minutes. Pour hot syrup over cake, cool in pan. Lemon syrup: Combine all ingredients in saucepan, stir over low heat without boiling until sugar has dissolved. Bring to the boil then simmer, uncovered, for 3 minutes. Strain syrup.
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[Name] Corned Venison [AuthorId] 10241 [AuthorName] CAROLE HAYWARD [CookTime] PT120H [PrepTime] PT120H [TotalTime] PT240H [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Corned Venison recipe from Food.com. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Wild Game", "Vegetable", "Meat", "Weeknight", "Pressure Cooker", "Stove Top"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1/2", "3", "2", "3", "2"] [RecipeIngredientParts] ["water", "canning salt", "Morton Tender Quick salt", "sugar", "bay leaves", "garlic cloves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 294.6 [FatContent] 5.4 [SaturatedFatContent] 2.1 [CholesterolContent] 190.4 [SodiumContent] 9529.4 [CarbohydrateContent] 6.7 [FiberContent] 0.0 [SugarContent] 6.3 [ProteinContent] 51.4 [RecipeServings] nan [RecipeYield] 10 sandwitches [RecipeInstructions] Heat to boiling. Remove from heat and cool. place in a ziplock bag remove the air, zip closed. Put in refrigerate for 5 days turning every day. Cook for 1/2 hour in pressure cooked or boil for 3-4 hours until tender. Makes great Venison Reuben Sandwiches.
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[Name] After School Protein Snack [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this After School Protein Snack recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 60 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["crunchy peanut butter", "honey", "powdered milk"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3185.1 [FatContent] 163.0 [SaturatedFatContent] 42.3 [CholesterolContent] 124.2 [SodiumContent] 1742.3 [CarbohydrateContent] 384.2 [FiberContent] 21.3 [SugarContent] 349.3 [ProteinContent] 96.8 [RecipeServings] nan [RecipeYield] 1 small box cereal [RecipeInstructions] Mix peanut butter, honey and milk until well blended. Will be dry enough to handle; to roll into bit-size balls. Take you favorite cereal and one at a time roll into center of mixture just enough to cover. Rolls should be about the size of a quarter. Put into covered dish and keep in fridge for after school snacks.
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[Name] Homemade Irish Cream Liqueur [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-02T10:50:00Z [Description] Very smooth liquer. Very close to "Bailey's cream. I like to use Irish Whiskey but Canadian Rye is good too. It's not too sweet! This recipe was originally from"Eagle Brand Condensed Milk" [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "Christmas", "St. Patrick's Day", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1 - 1 1/2", "1", "3", "1", "1/2"] [RecipeIngredientParts] "eggs" [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 216.2 [FatContent] 7.8 [SaturatedFatContent] 4.5 [CholesterolContent] 69.7 [SodiumContent] 75.0 [CarbohydrateContent] 22.3 [FiberContent] 0.0 [SugarContent] 21.4 [ProteinContent] 4.9 [RecipeServings] 14.0 [RecipeYield] 1 Bottle [RecipeInstructions] In a mixer beat the eggs,beat in the remaining ingredients until smooth and well blended. Pour into a bottle and cork, store in the refrigerator (this can be stored for up to a month]. Serve over Ice.
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[Name] Bread Machine Whole Grain Bread [AuthorId] 20106 [AuthorName] Moe Heon [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Bread Machine Whole Grain Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/32/6/picsMMFrG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/32/6/4iGR1ppHSdqdhAoPPDuE_IMG_1363.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/32/6/p6rxCSBpSb6vYDVFymZ9_IMG_1362.JPG"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Canadian", "Vegan", "Weeknight", "Bread Machine", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2 1/2", "1", "1/2", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["water", "canola oil", "bread flour", "salt", "flax seed", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 361.3 [FatContent] 11.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 399.2 [CarbohydrateContent] 56.9 [FiberContent] 5.7 [SugarContent] 9.2 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] 1 loaf [RecipeInstructions] "Put ingredients into bread machine in order listed and select desired time and crust."
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[Name] Quince Jelly [AuthorId] 12584 [AuthorName] carnation037 [CookTime] PT24H55M [PrepTime] PT24H [TotalTime] PT48H55M [DatePublished] 2001-10-02T10:50:00Z [Description] I found this recipe on another site and have not made it myself. I have not tried it and cannot tell anyone any more about it, just saw someone asking for a recipe for this. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["Fruit", "Weeknight", "Canning", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "4", "1", "2", "2"] [RecipeIngredientParts] ["quinces", "water", "granulated sugar", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 339.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 15.0 [CarbohydrateContent] 89.3 [FiberContent] 4.9 [SugarContent] 50.0 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 4-5 jars, don't know really [RecipeInstructions] Wash quinces well to remove the fuzz; peel and core. Slice quinces into preserving pan; and add 2 cups water; set aside and do not be concerned if quince discolours. Place peels and cores into a pan with remaining water and boil for 30 minutes. Strain and make liquid up to 2 cups with water. Add liquid from peels to sliced quinces in pan. Bring to the boil and simmer gently for 1 hour until quince flesh is very tender. Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl. Pour quince and liquid into clean cloth and gather up ends. Tie with string and suspend over bowl; and secure to a fixed object so that juice can drip slowly into bowl. Leave for 24 hours- do not squeeze bag to hasten dripping as this will make jelly cloudy. Measure juice into clean preserving pan. For each cup of juice add 1 cup sugar. Stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to a boil. Boil rapidly for 25 minutes, skimming frequently. Test a teaspoonful on a cold saucer and leave to cool. Run finger across jelly in saucer- setting point is reached when surface wrinkles. Note--It is advisable to remove pan from heat while jelly is being tested as you may overcook the jelly. Remove leaves and ladle hot jelly into hot sterilized jars. Seal when cold.
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[Name] Low Country Boil [AuthorId] 20220 [AuthorName] BeBe6086 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Low Country Boil recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "15", "5", "15", "5"] [RecipeIngredientParts] ["corn", "large shrimp", "smoked sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1934.1 [FatContent] 98.5 [SaturatedFatContent] 33.7 [CholesterolContent] 625.4 [SodiumContent] 4748.2 [CarbohydrateContent] 127.6 [FiberContent] 13.0 [SugarContent] 11.0 [ProteinContent] 135.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot with strainer basket, bring 10 qts of water to boil. Drop in the bag of spices and bring to a full boil. Add Red Potatoes with skin on and boil for 15 min. Add corn& sausage and boil for additional 15 min. Add shrimp and continue boiling until shrimp is done, usually 8-10 minutes. Serve and enjoy.
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[Name] No-Bake Oatmeal Cookies [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2001-10-02T10:50:00Z [Description] Here's one that the kids and adults will love. I will be surprised if you have anyone who will not eat these. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "For Large Groups", "Oven", "Refrigerator", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1", "3", "3/8 - 3/4", "3", "1 -2"] [RecipeIngredientParts] ["sugar", "milk", "vanilla", "quick oats", "margarine", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 213.7 [FatContent] 6.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.8 [SodiumContent] 59.0 [CarbohydrateContent] 38.1 [FiberContent] 1.7 [SugarContent] 26.9 [ProteinContent] 3.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Boil Sugar, Milk, Cocoa, Margarine and Peanut Butter for 1 minute. Stir in Vanilla and Oats. Drop by spoonfull onto waxed paper, that is covering a cookie sheet. Place in fridge till set up.
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[Name] Scotcheroos [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-02T10:50:00Z [Description] One of the most decadent chocolate treats ever! Perfect for potlucks and classroom parties. So easy, the kids can make it! Tested at high altitude. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "2", "2"] [RecipeIngredientParts] ["sugar", "white corn syrup", "peanut butter", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 76.5 [FatContent] 3.5 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 34.7 [CarbohydrateContent] 11.4 [FiberContent] 0.4 [SugarContent] 7.7 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 96 squares [RecipeInstructions] Combine sugar and syrup in heavy saucepan. Cook, stirring, to boiling. Remove from heat. Stir in peanut butter. Pour syrup mixture over Rice Krispies in large mixing bowl. Caution, syrup mixture will be hot! Mix thoroughly with wooden spoon. Press into greased 13x9x2 pan. Melt chocolate and butterscotch chips together over low heat or in double boiler. Stir well. Pour melted chips over Krispies. Spread evenly. Allow to cool. Cut into 1\" squares.
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[Name] Shrimp Fettuccini [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Shrimp Fettuccini recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["shrimp", "butter", "garlic", "onion", "leek", "carrot", "celery", "tomatoes", "fettuccine pasta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 697.6 [FatContent] 31.1 [SaturatedFatContent] 17.6 [CholesterolContent] 315.0 [SodiumContent] 793.5 [CarbohydrateContent] 73.9 [FiberContent] 1.8 [SugarContent] 3.8 [ProteinContent] 30.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, melt butter. Add garlic and onion; cook until tender. Add leek, carrot, celery and tomato; cook until tender. Add cream, salt and pepper to taste and bring to a boil. Reduce heat and add shrimp. Cook fettuccini until al dente. Pour sauce over noodles. Toss thoroughly to coat.
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[Name] Coffee Liqueur Microwave Cake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Coffee Liqueur Microwave Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Microwave", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["125", "160", "2", "325", "60", "180", "180", "180", "20", "20"] [RecipeIngredientParts] ["butter", "caster sugar", "eggs", "self-raising flour", "milk", "sugar", "water", "coffee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.6 [FatContent] 20.1 [SaturatedFatContent] 11.9 [CholesterolContent] 119.1 [SodiumContent] 521.4 [CarbohydrateContent] 47.7 [FiberContent] 1.4 [SugarContent] 23.1 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease a microwave ring pan and line with paper towel by cutting a neat circle in the centre of the paper towel. (i often just spray it with non stick spray] Cream the butter and caster sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift the self-raising flour and cocoa and fold into egg mixture alternately with milk. Pour mixture into prepared tin and cook on high for 5 minutes. Stand for a minute before turning out onto cooling rack. Pour the hot syrup over the hot cake. When cool, decorate with whipped cream and fresh fruit or grated chocolate. Coffee Syrup: Combine all the ingredients for the sauce in a jug, except the liqueur. Boil in the microwave on high for 3 minutes, stirring often to dissolve the sugar. Add coffee liqueur and pour over hot cake.
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[Name] Cross Rib Pot Roast & Veggies [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-10-02T10:50:00Z [Description] Wonderful flavored pot roast or you may use a crock pot. You could add potatoes to make this a complete meal in one pot. Add potatoes for the last 45 minutes of cooking time in the Dutch Oven . If you are using a crock pot allow5 1/2 hours on low put your veggies (including potatoes) on the bottom of the crock pot put roast on top, turn roast after 3 hours and baste with sauce. I prefer doing this recipe in a Dutch oven . [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/33/3/picm0rsuH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/33/3/picaVdeHg.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", NA, "1", "2", "2", "3", "2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "flour", "lite olive oil", "onions", "carrots", "celery", "thyme", "bay leaf", "tomato juice", "red wine", "canned tomato", "fresh parsley", "dried oregano", "dried basil"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 92.0 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 240.6 [CarbohydrateContent] 11.3 [FiberContent] 2.5 [SugarContent] 4.8 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Make small cuts in the roast and insert the slivers of garlic.", "Rub the meat with salt and pepper.", "In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.", "Add onions, carrots, celery, thyme, bay leaf, and stock.", "Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.", "Stir in the tomatoes, parsley, oregano, and basil.", "Simmer for about an hour or until the beef is tender, discard bay leaf.", "Slice and serve with veggies and sauce." ]
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[Name] Oatmeal Cookies [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Oatmeal 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/12/33/4/pic4nW9mh.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "2", "1", "1", "2", "1", "2", "1/2", "0.5", "1"] [RecipeIngredientParts] ["shortening", "brown sugar", "sugar", "eggs", "vanilla", "salt", "flour", "baking soda", "oatmeal", "chocolate chips", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 423.9 [FatContent] 20.9 [SaturatedFatContent] 6.1 [CholesterolContent] 28.2 [SodiumContent] 286.2 [CarbohydrateContent] 56.7 [FiberContent] 3.0 [SugarContent] 33.0 [ProteinContent] 5.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Cream shortening and sugars. Add eggs and cream well. Add all dry ingredients. Bake at 350°F for 12 minutes.
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[Name] Poppy Seed Bread [AuthorId] 14175 [AuthorName] Michelle Bakel [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-02T10:50:00Z [Description] Make and share this Poppy Seed Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Protein", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["instant coconut pudding mix", "hot water", "poppy seed"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1893.2 [FatContent] 96.9 [SaturatedFatContent] 17.4 [CholesterolContent] 5.1 [SodiumContent] 2198.4 [CarbohydrateContent] 245.6 [FiberContent] 6.5 [SugarContent] 144.7 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] 2 loaf pans [RecipeInstructions] Grease and flour two loaf pans. Mix well above ingredients. Pour into prepared pans. Bake at 350°F 40-45 minutes.
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[Name] Biff's Sweet Sour Shrimp and Pasta [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-10-02T10:50:00Z [Description] This is one of a series of Solo meals that is designed for one, or if served with a salad, it could be a light lunch for two. However the recipe's concept can be expanded to feed a family. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/33/6/picgL5X5Q.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "1/2", "2", "2", "2", "1 1/2", NA] [RecipeIngredientParts] ["baby shrimp", "dry pasta", "tomatoes", "catsup", "lemon juice", "olive oil", "fresh garlic", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 921.4 [FatContent] 30.6 [SaturatedFatContent] 4.5 [CholesterolContent] 221.0 [SodiumContent] 600.4 [CarbohydrateContent] 117.8 [FiberContent] 5.8 [SugarContent] 12.4 [ProteinContent] 43.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta in two quarts of salted water until done (about 8 minutes].", "Place shrimp in a colander and thaw under warm water.", "Place catsup, lemon juice, garlic and olive oil in the bottom of a pasta serving bowl, mix well and adjust taste with salt and pepper if desired.", "Just moments before the pasta is done, add the shrimp to the pasta and then drain in the colander.", "Pour into the pasta bowl, toss to coat, and add the tomatoes.", "Top with Parmasan cheese, and add additional oil is desired." ]
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[Name] Layered Salad [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-02T15:35:00Z [Description] This is an easy salad to make. I take it to potluck dinners and I have served it at work when I had to cater a lunch for some visiting V.I.P.s. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1 1/2", "8", "2", "1/2"] [RecipeIngredientParts] ["lettuce", "mayonnaise", "bacon", "cheese", "purple onion"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 149.8 [FatContent] 8.7 [SaturatedFatContent] 4.5 [CholesterolContent] 18.8 [SodiumContent] 336.7 [CarbohydrateContent] 10.2 [FiberContent] 2.9 [SugarContent] 2.9 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Defrost peas according to the directions on the box. Place the 1/2 of the washed lettuce in a large bowl. Spread 1/2 of the mayonnaise over the lettuce. Cover with a layer of 1/2 bacon, 1/2 of cheese, 1/2 of the peas, and 1/2 of the onion. Repeat steps two, three, and four. Refrigerate for two hours. Toss salad before serving.
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[Name] Broiled Venison Chops [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-02T15:35:00Z [Description] Excellent sauce makes these special venison chops. If the chops are tough, marinate overnight in a red wine marinade. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Wild Game", "Meat", "Canadian", "Broil/Grill", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "blackberry", "lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 64.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 16.3 [FiberContent] 1.9 [SugarContent] 14.3 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Generously butter both sides of the chops and place them on a broiler pan positioned about 4 inches from the heat. Preheat the broiler and cook the chops for 5 minutes on each side. Serve on heated plates, adding salt and pepper at the table Serve the chops with blackberry game sauce. --------Blackberry Game Sauce---------. Place the berries in a saucepan over moderate heat and bring them to a boil. Add the sugar and lemon juice and simmer for another 20 minutes. Remove from heat and add the pectin. Cool and refrigerate for use with game. This recipe can be doubled. It can also be poured into sterilized jars and sealed with paraffin for long-time storage.
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[Name] Bruschetta [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT2H [PrepTime] PT2H5M [TotalTime] PT4H5M [DatePublished] 2001-10-02T15:35:00Z [Description] Make and share this Bruschetta 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/12/33/9/picafXXc3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/33/9/picU3c5Ak.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/33/9/picMLB1ko.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/33/9/picns4ET3.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "European", "Vegan", "Summer", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "garlic cloves", "basil", "kosher salt", "fresh ground pepper", "baguette", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 13.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 2.9 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine tomatoes, garlic and basil, taste and add salt and pepper- cover and chill for about 2 hours. Take baguette slices, place on cookie sheet and broil until lightly brown. Turn and allow other side to brown. While still warm, rub garlic clove on surface of toast. Spoon tomato mixture on toast.
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[Name] Venison Chops With Mushroom Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2001-10-02T15:35:00Z [Description] Like I said it's been 10 years since I did this recipe, but I remember them as being excellent. Both the family and company liked them. If you have a "tough old buck", marinate them overnight in port wine or any good red wine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/0/7aOdOOO2R1eaSD71kCLS-IMG_0095.JPG" [RecipeCategory] Deer [Keywords] ["Wild Game", "Meat", "Canadian", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2 - 2", "2", "1/2", "2", "1", "1/4", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "marjoram", "butter", "fresh mushrooms", "port wine", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 135.3 [FatContent] 12.2 [SaturatedFatContent] 7.7 [CholesterolContent] 32.1 [SodiumContent] 106.0 [CarbohydrateContent] 2.7 [FiberContent] 0.2 [SugarContent] 1.6 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the butter in a large, heavy frying pan (cast iron is best] over medium-high heat. Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes. Move the chops to a heated platter and place the platter in a warm (150°F] oven. Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles. Spoon the sauce over the chops and serve immediately. Mushroom Sauce-----------. In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter. Add the wine and turn the heat to high for 2 minutes. Lower the heat. Blend in the sour cream and the salt and pepper. Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.
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[Name] Marinated Boneless Venison Loin [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8M [PrepTime] PT2H [TotalTime] PT2H8M [DatePublished] 2001-10-02T15:35:00Z [Description] Make and share this Marinated Boneless Venison Loin recipe from Food.com. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Wild Game", "Meat", "Canadian", "Very Low Carbs", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["water", "bay leaf", "onion", "thyme", "red wine"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 206.8 [FatContent] 11.4 [SaturatedFatContent] 1.8 [CholesterolContent] 42.0 [SodiumContent] 24.3 [CarbohydrateContent] 3.3 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 11.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place the meat in a glass dish and pour the cooled marinade over it.", "Cover and refrigerate for 2 hours.", "Remove the meat from the marinade and dry on paper towels.", "Heat the oil in a frying pan (cast iron] over high heat.", "Add the meat and fry it quickly for 2-3 minutes on each side.", "Serve immediately on heated plates.", "Marinade------------.", "Place the water, bay leaf, onion and thyme, in a pan, bring to boil.", "Lower heat and simmer for 5 minutes.", "Cool slightly and add the red wine, then cool the marinade in the fridge." ]
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[Name] Dorothy Smith Gooden's Apple Crisp [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-02T15:35:00Z [Description] This apple crisp recipe has been a favorite of our family for years. It is quick and easy to make and very good [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Canadian", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8 -10", "1/4", NA, "1/4", "3/4", "1/3"] [RecipeIngredientParts] ["apples", "granulated sugar", "cinnamon", "butter", "brown sugar", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 324.7 [FatContent] 8.1 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 67.2 [CarbohydrateContent] 65.8 [FiberContent] 4.6 [SugarContent] 53.9 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place sliced apples in a buttered baking dish. Sprinkle with sugar & cinnamon. Topping: Crumble butter, brown sugar & flour together. Put on top of apples. Bake at 350°F for 25-30 minutes until apples are fork tender and top is golden brown.
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[Name] Sweet Pickle Spears [AuthorId] 16827 [AuthorName] Ellen Brody [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2001-10-03T10:39:00Z [Description] I got this recipe from a neighbor many years ago. It is very simple and very good and inexpensive. They are requested all the time from family and friends. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "3 3/4", "3", "4", "4", "1 1/2"] [RecipeIngredientParts] ["cucumbers", "sugar", "vinegar", "canning salt", "celery seeds", "turmeric", "mustard seeds"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 361.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2100.0 [CarbohydrateContent] 87.7 [FiberContent] 1.3 [SugarContent] 83.1 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 10 half pints [RecipeInstructions] slice ends from cucumbers and cut into spears. Cover cucumbers with boiling water; let stand 2 hours. Drain and pack into hot jars, leaving 1/4 inch head space. Bring remaining ingredients to a boil. Pour hot liquid over cucumbers, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process l0 minutes in boiling water bath.
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[Name] Apple Raisin Pie [AuthorId] 16758 [AuthorName] sheila [CookTime] PT40M [PrepTime] PT8M [TotalTime] PT48M [DatePublished] 2001-10-03T10:39:00Z [Description] Make and share this Apple Raisin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/3", "1/4", "3", "3/4", "1"] [RecipeIngredientParts] ["raisins", "ground nutmeg", "all-purpose flour", "brown sugar", "butter", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.1 [FatContent] 21.2 [SaturatedFatContent] 6.4 [CholesterolContent] 15.3 [SodiumContent] 239.2 [CarbohydrateContent] 93.6 [FiberContent] 4.2 [SugarContent] 50.5 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine apple filling raisin and nutmeg; spoon into crust. Combine flour and sugar; cut in butter until crumbly. Stir in walnuts, sprinkle over filling. Bake at 375°F degrees for 40 minutes or until topping is golden.
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[Name] Tomato Pasta Salad [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-03T10:39:00Z [Description] The only cooking done here is the pasta. Pasta salads are usually loaded with fat. This is a "heart healthy" low cal pasta salad. This is a good summer pasta salad for a barbeque or a picnic. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/3", "1/2", "1/2", "1", "1", "1", "3"] [RecipeIngredientParts] ["plum tomatoes", "sugar", "garlic", "light mayonnaise", "salt", "ground pepper", "buttermilk", "tomatoes", "fresh basil"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 282.8 [FatContent] 4.7 [SaturatedFatContent] 0.9 [CholesterolContent] 4.7 [SodiumContent] 266.3 [CarbohydrateContent] 50.6 [FiberContent] 3.4 [SugarContent] 6.7 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Completely puree tomato in a food processor. Add sugar, garlic, mayo, salt, pepper& buttermilk. Process until smooth. Boil pasta until al dente. Drain and rinse under cold water. Combine pasta with dressing in large bowl. Top with diced tomato and basil. Let sit in fridge for 30 minutes at least.
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[Name] Yams a la Francaise [AuthorId] 20374 [AuthorName] Kathy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-03T10:39:00Z [Description] This is a recipe my mother always made for Thanksgiving and the sherry made it so elegant. The flavor is like no other sweet potato casserole I have ever had, bar none! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "3", "1/4", "1/2", "2"] [RecipeIngredientParts] ["light brown sugar", "cornstarch", "salt", "orange, juice and rind of", "cream sherry", "butter", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 648.6 [FatContent] 21.8 [SaturatedFatContent] 8.2 [CholesterolContent] 30.5 [SodiumContent] 260.7 [CarbohydrateContent] 111.0 [FiberContent] 13.7 [SugarContent] 28.6 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Mix together sugar, cornstarch, salt, orange rind and juice in saucepan. Bring to a boil over medium heat, stirring constantly. Add sherry and butter; stir until butter melts. Sprinkle pecans over yams in shallow casserole; pour syrup over yams, turning yams once to coat with syrup. Bake in 350F degrees over for 25-30 minutes. or until yams are heated through and glazed.
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[Name] Kahlua [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-10-03T10:39:00Z [Description] Make and share this Kahlua recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "10", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "instant coffee", "water", "vanilla", "vodka"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 686.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 121.8 [FiberContent] 0.0 [SugarContent] 120.2 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Mix first three ingredients in a pot and bring to a boil. Reduce heat and simmer for 1 hour, stir every now and then. Cool to room temperature. Add 1 Tbs vanilla and 2 cups vodka. Store in clean bottle. This will keep indefinitely.
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[Name] Onion Casserole [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-03T10:39:00Z [Description] A nice side dish to serve with fish, chicken or lamb. To serve, a sprinkle of fresh herbs looks pretty. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "75", "4", "15", "30", "75", "250"] [RecipeIngredientParts] ["red onions", "butter", "smoked bacon", "fennel", "lemon juice", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 226.7 [FatContent] 18.6 [SaturatedFatContent] 10.7 [CholesterolContent] 48.9 [SodiumContent] 324.5 [CarbohydrateContent] 11.2 [FiberContent] 1.9 [SugarContent] 4.9 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the butter into a pan and heat, then add the onions and sauté until a light gold in colour, about 8 minutes on a low heat. Add the bacon and fennel and cook for 2 minutes. Squeeze over the lemon juice, add the red wine vinegar and boil for 2 minutes. Add the double cream, bring to the boil and then reduce heat and simmer for about 4 minutes.
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[Name] Classic Cornbread Muffins [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-03T10:39:00Z [Description] Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/9/picuJZxKe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/9/01487726665.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/9/KBysJqFyRByfEVIVkORn_Cornbread%20Muffins_0866.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/9/gkTygFfgR3qAiwAD2wAg_Cornbread%20Muffins_0860.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/9/picg8ps2p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/9/picTBMZdF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/9/picxyT0rG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/9/pic6ChIDF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/34/9/picjQ83Bd.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "1", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["cornmeal", "all-purpose flour", "white sugar", "baking powder", "salt", "egg", "1% low-fat milk", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 130.6 [FatContent] 4.8 [SaturatedFatContent] 2.7 [CholesterolContent] 26.7 [SodiumContent] 157.5 [CarbohydrateContent] 19.3 [FiberContent] 0.8 [SugarContent] 5.3 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Spray muffin tin with nonstick spray or line with paper muffin cups. Combine cornmeal, flour, sugar, baking powder and salt. Stir well. Combine beaten egg, milk and melted butter (if using normal butter add less salt]. Stir into the dry mixture and combine just until blended. Chopped jalapenos (from a tin] can also be added, as can chopped red pepper and/or tinned corn kernels. Scoop batter into prepared muffin pans. Sprinkle cheddar cheese on top of muffins before baking if desired. Bake for 20-25 minutes .
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[Name] Quick and Easy Ice Cream Pie [AuthorId] 8836 [AuthorName] meredith thorson [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-03T10:40:00Z [Description] This is a great dessert that can be made while dinner is cooking or the night before a party. Make extras, goes fast!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/0/cCVE8a4BSzSxDOTVAHwD_adobopork-1798.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/0/Xc8oLZPFQVWEjZbhfoil_adobopork-1793.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/0/eNsBZ7TZQSUORj6EJePI_adobopork-1801.jpg"] [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Kid Friendly", "Potluck", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA, NA, NA] [RecipeIngredientParts] "ice cream" [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 2185.9 [FatContent] 116.2 [SaturatedFatContent] 71.7 [CholesterolContent] 464.6 [SodiumContent] 844.8 [CarbohydrateContent] 249.2 [FiberContent] 7.4 [SugarContent] 224.1 [ProteinContent] 37.0 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] let ice cream soften slightly . spread evenly in pie crust. squeeze chocolate syrup over pie in a criss-cross motion . do the same with the caramel syrup in oppostie direction . sprinkle top of pie with the crushed candy topping . freeze until ready to serve . any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !
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[Name] Orange Date Squares [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-10-03T10:40:00Z [Description] Make and share this Orange Date Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2/3", "1/2", "1/2", "6", "1/3", "2", "1/3", "1", "1 1/4", "1/2", "2/3"] [RecipeIngredientParts] ["dates", "dark brown sugar", "water", "butter", "eggs", "milk", "baking soda", "all-purpose flour", "salt", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.8 [FatContent] 8.7 [SaturatedFatContent] 4.1 [CholesterolContent] 28.3 [SodiumContent] 139.3 [CarbohydrateContent] 22.0 [FiberContent] 1.4 [SugarContent] 14.9 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Place the first 4 ingredients in a saucepan and simmer until dates are soft. Remove from heat and add chocolate chips. Add eggs, orange juice and milk and stir. Combine baking soda, salt, walnuts and flour. Fold into date mixture. Pour into a greased 13 X 9 inch baking pan and bake for 30 minutes at 350 Deg. Allow to cool. Prepare glaze. Decorate the bars with the glaze. Cut into squares and serve.
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[Name] Corn with Sour Cream and Bacon [AuthorId] 20374 [AuthorName] Kathy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-03T10:40:00Z [Description] This is a recipe from my mother. I never thought corn could taste so different. The sour cream makes it luscious! [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["onions", "butter", "flour", "salt", "sour cream", "corn", "bacon", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 294.5 [FatContent] 20.9 [SaturatedFatContent] 8.8 [CholesterolContent] 34.5 [SodiumContent] 563.6 [CarbohydrateContent] 23.4 [FiberContent] 2.4 [SugarContent] 2.8 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook onion in butter until soft; blend in flour and salt. Add sour cream gradually, stirring to keep smooth. Heat to boiling; add corn; cook until heated through. Fold in 1/2 crumbled bacon. Turn into serving dish, garnish with remaining bacon and parsley.
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[Name] White Sauce (Gluten & Dairy free) [AuthorId] 16334 [AuthorName] Cas7721 [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-10-03T10:40:00Z [Description] Finding wheat, dairy and sugar free recipes for my daughter is hard, but I adapted a white sauce recipe and made it slightly sweet for some flavour. She loves this sauce with anything, including salad! [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Free Of...", "< 15 Mins", "Stove Top", "Dairy Free Foods", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2 2/3", "2"] [RecipeIngredientParts] ["soy margarine", "soymilk", "honey"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 170.2 [FatContent] 8.5 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 149.6 [CarbohydrateContent] 18.9 [FiberContent] 1.0 [SugarContent] 15.1 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] 3-4 main courses sauce [RecipeInstructions] In a warm saucepan mix margarine and flour together, stirring quickly. When combined and melted add milk slowly, stirring quickly. Add honey. Simmer whilst stirring and serve with wheat-free pasta, rice noodles, roast beef, potatoes or use in a lasagna. I even use it instead of margarine on crackers with salmon or avacado.
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[Name] Mexican Flan (Baked caramel Custard) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3H30M [PrepTime] PT15M [TotalTime] PT3H45M [DatePublished] 2001-10-03T10:40:00Z [Description] This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/A0ZJaBLXTluJaYXvdnDd_Mexican%20Flan.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/12354/QHqwjoMlQvx8kMnUki3I_1275481575892224.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/eZ6N885PQTCgN1HKTgFB_Mexican%20Flan%20slice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/piconSO0E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/picPHP498.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/picoF7HlU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/pic5Oh7iQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/picD5AJqh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/picGoPrEA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/picUEXEAZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/picWxgEKY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/pictZDdHh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/piccy6JaF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/picq1WBw5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/picAwzeWW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/4/pic3l4hn7.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Mexican", "Healthy", "Kid Friendly", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "3", "1/2", "1 1/2", "1", NA] [RecipeIngredientParts] ["sugar", "eggs", "milk", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 72.0 [Calories] 169.2 [FatContent] 5.5 [SaturatedFatContent] 2.6 [CholesterolContent] 121.8 [SodiumContent] 78.7 [CarbohydrateContent] 23.8 [FiberContent] 0.0 [SugarContent] 20.1 [ProteinContent] 6.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color. Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold. In a large mixing bowl, lightly beat the eggs. Stir in milk,1/2 cup sugar, vanilla and orange peel. Place caramel coated ring mold in another pan and place on an oven rack. Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch. Bake at 325Ffor close to l hour or until a knife comes out clean. Cool flan on a wire rack, Chill for at least 3 1/2 hours. To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in. Place the serving platter over the mold and flip to allow the flan to slip onto the platter. Spoon the caramel that may remain in the mold on top of the flan. Pile sliced fruit in the center and serve.
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[Name] Creamy Spicy Carrot Soup [AuthorId] 3539 [AuthorName] Cheryl T-Z [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-03T10:40:00Z [Description] Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Asian", "Indian", "Low Protein", "Spicy", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["3", "1", "3", "6", "3", "4", "1/4", "1/2", "1/4", "1/2", "1/4", "1/4", "1/4", "2 1/2", "1", "2"] [RecipeIngredientParts] ["butter", "onion", "potatoes", "carrots", "celery", "garlic cloves", "soy sauce", "ground cumin", "ground cayenne pepper", "chili powder", "turmeric", "white pepper", "fresh dill", "heavy cream", "plain yogurt", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 329.5 [FatContent] 26.5 [SaturatedFatContent] 16.5 [CholesterolContent] 93.9 [SodiumContent] 508.4 [CarbohydrateContent] 20.1 [FiberContent] 3.0 [SugarContent] 4.4 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in the bottom of a large pot. Add onion and sauté until onion is somewhat translucent. Add potato cubes and cook, stirring frequently, until cubes are slightly browned. Add water. Bring to a boil. Add carrots, garlic, and celery. Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender. Remove from heat and cool for 5 minutes. Puree soup in food processor until smooth. Add soy sauce, cream, dried spices, half-and-half and the fresh dill. In a small bowl, blend together yogurt, lemon juice, and the rest of the dill. To serve, ladle carrot soup into bowl and garnish with yogurt sauce.
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[Name] Everything Potatoes [AuthorId] 8836 [AuthorName] meredith thorson [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2001-10-03T10:40:00Z [Description] Make and share this Everything Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1/2", "1/2", "1/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["potatoes", "garlic", "onion", "heavy cream", "cream cheese", "butter", "margarine", "pepper", "paprika", "cheddar cheese", "mozzarella cheese"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 557.2 [FatContent] 26.9 [SaturatedFatContent] 16.4 [CholesterolContent] 86.8 [SodiumContent] 220.0 [CarbohydrateContent] 69.0 [FiberContent] 8.7 [SugarContent] 4.4 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] boil potatoes until fork tender. drain and place into an 8 x 8 (2 qt.] shallow baking pan. mix garlic, onion, heavy cream, cream cheese, and butter in a large bowl and spread evenly over potatoes. top with pepper, paprika, and cheese. bake in a preheated 350 degree oven for 25 minutes. serve hot and enjoy!
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