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[Name] Creamy Carrot & Orange Soup [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-03T10:40:00Z [Description] Make and share this Creamy Carrot & Orange Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/35/7/pic3dygPP.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Canadian", "Low Protein", "Free Of...", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2", NA, "1/4", "4", NA] [RecipeIngredientParts] ["butter", "onion", "carrot", "ground nutmeg", "yogurt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 446.1 [FatContent] 26.4 [SaturatedFatContent] 15.2 [CholesterolContent] 78.8 [SodiumContent] 616.5 [CarbohydrateContent] 45.1 [FiberContent] 7.9 [SugarContent] 23.3 [ProteinContent] 10.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Brown the onion in the butter until soft. Put onions carrots and chicken stock in a sauce pan. Add Orange juice, heat to meld the flavors. Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg. Bring to a boil stirring during cooking time. To serve top and swirl in two tbsp of cream (or yogurt].
[Name] Carrot Casserole [AuthorId] 20374 [AuthorName] Kathy [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-03T10:40:00Z [Description] I am not a fan of cooked carrots, but a friend served this and I loved the horseradish mixture baked over them! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["15", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["carrots", "mayonnaise", "horseradish", "cheddar cheese", "onion"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 82.1 [FatContent] 1.9 [SaturatedFatContent] 1.1 [CholesterolContent] 4.9 [SodiumContent] 137.1 [CarbohydrateContent] 14.8 [FiberContent] 4.3 [SugarContent] 7.3 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and slice carrots length-wise, cook in salted water until barely tender. Turn into buttered casserole. Spoon mixture of mayonnaise onions and horseradish over carrots. Sprinkle with cheese. Bake about 30 minutes. in 350F degrees oven.
[Name] Bonita's Sausage Supper [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-03T10:40:00Z [Description] Make and share this Bonita's Sausage Supper 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/12/35/9/pic0bOq0E.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "1", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["Italian sausage", "purple onion", "olive oil", "garlic cloves", "rice", "beef broth", "chicken broth", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 859.1 [FatContent] 41.6 [SaturatedFatContent] 13.2 [CholesterolContent] 71.0 [SodiumContent] 1874.3 [CarbohydrateContent] 85.8 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice according to instructions substituting the broth for the water and set aside. In a skillet heat on medium high the olive oil. Slice onion and quarter the slices, place onions and sausage in the skillet (I usually half the sausage before cooking]. Brown the sausage evenly. Press the garlic and add to the skillet about two minutes before the sausage is done. Serve with rice and Tabasco.
[Name] Homestyle Macaroni and Cheese [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2001-10-03T10:40:00Z [Description] It's not a lowfat casserole, but it's so delicious you won't care. Add leftover ham for an even heartier meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/0/UMOCGzqdQbatruVQJn3t_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/0/pic3ZlVKy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/0/picrfwdeA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/0/picYw2Y2p.jpg"] [RecipeCategory] Cheese [Keywords] ["Kosher", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/4", "3", "2", "1/2", "1/2", "1/2", "1", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["macaroni", "butter", "flour", "1% low-fat milk", "low-fat cream cheese", "salt", "fresh ground black pepper", "Dijon mustard", "sharp cheddar cheese", "butter", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 91.0 [Calories] 459.9 [FatContent] 26.4 [SaturatedFatContent] 15.7 [CholesterolContent] 76.8 [SodiumContent] 641.8 [CarbohydrateContent] 37.9 [FiberContent] 1.7 [SugarContent] 5.9 [ProteinContent] 17.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees Fahrenheit. Cook macaroni (1/2 pound= 2 cups dry] until just al dente. You can use elbows for a traditional look, but try scoobi-doo-- it works well in this recipe. Drain pasta well. While the mac is boiling, melt the 1/4-cup butter in a large pot. Whisk in the flour. Over med heat, whisk until smooth and bubbly (only about a minute]. Stir in milk, cream cheese, salt, pepper& mustard. Keep cooking and stirring until sauce is thickened-- about three or four minutes. Cut the block of cheddar into half-inch cubes. Add drained macaroni and cubed cheddar& combine well. Pour into a casserole sprayed with Pam. In a small bowl, combine the remaining ingredients and sprinkle over top. Dust with paprika if desired. Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.
[Name] Beans & Rice [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2001-10-03T10:40:00Z [Description] Another easy prepare ahead and cook later dish. Assemble in the morning, refrigerate then cook for dinner. This can be a meal in itself or a side dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/1/picW3SaFD.jpg" [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Black Beans", "Beans", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "16", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["black beans", "frozen whole kernel corn", "long grain rice", "salsa", "tomato juice", "oregano", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 370.3 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 995.8 [CarbohydrateContent] 78.0 [FiberContent] 11.8 [SugarContent] 6.9 [ProteinContent] 14.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingedients. Bake 1 1/4 hours at 375 or until rice is tender. Freeze leftovers. I serve this with a poached egg on top, additional salsa, sour cream and tortilla.
[Name] Zucchini Orange Bread [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H5M [PrepTime] PT5M [TotalTime] PT1H10M [DatePublished] 2001-10-03T10:40:00Z [Description] Make and share this Zucchini Orange 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/12/36/2/pic3IzG5c.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Vegetable", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1 1/2", "3/4", "2/3", "2", "3 1/4", "1 1/2", "1 1/2", "1", "2", "2 1/2", "1/2", "1/2", "1", "2 -3"] [RecipeIngredientParts] ["eggs", "sugar", "zucchini", "all-purpose flour", "baking powder", "baking soda", "salt", "cinnamon", "clove", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 25.0 [Calories] 249.8 [FatContent] 9.4 [SaturatedFatContent] 1.4 [CholesterolContent] 37.2 [SodiumContent] 254.0 [CarbohydrateContent] 38.4 [FiberContent] 0.9 [SugarContent] 22.1 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350°F. Grease and flour bottoms only of two 8x4 or 9x5 loaf pans. In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar. Add oil, orange juice and zucchini. Stir in remaining bread ingredients; mix well. Pour batter into prepared pans. Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean. Cool 10 minutes. Remove from pans; cool slightly on a rack. In small bowl, blend glaze ingredients; spread over warm loaves. Cool completely on wire rack. Wrap tightly and store in refrigerator.
[Name] Migas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-03T10:40:00Z [Description] Make and share this Migas recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["eggs", "milk", "butter", "margarine", "cheddar cheese", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 331.3 [FatContent] 26.2 [SaturatedFatContent] 13.4 [CholesterolContent] 472.2 [SodiumContent] 371.3 [CarbohydrateContent] 2.5 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 20.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix eggs and milk together. Place butter in a non-stick pan. Add egg mixture and cook stirring until eggs start to set. Add broken tortilla chips and cheese. Stir until eggs are set.
[Name] Coconut Chicken Soup [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-03T16:30:00Z [Description] Make and share this Coconut Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Coconut", "Fruit", "Nuts", "Meat", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["60", "1/4", "2", "2", "3 1/2", "1 1/2", "1", "3"] [RecipeIngredientParts] ["curry paste", "fresh lemongrass", "coconut milk", "fish sauce", "lime juice", "chicken breast fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.4 [FatContent] 27.6 [SaturatedFatContent] 22.2 [CholesterolContent] 6.3 [SodiumContent] 522.3 [CarbohydrateContent] 27.8 [FiberContent] 2.4 [SugarContent] 3.6 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place noodles in medium heatproof bowl, cover with boiling water, stand until just tender; drain. Cook paste and lemon grass in large heated dry pan until fragrant; stir in coconut milk, stock, sauce and juice. Simmer, covered, about 5 minutes. Add chicken; cook stirring, about 10 minutes, or until cooked through. Add noodles; stir until heated through.
[Name] Reduced Fat Alfredo Sauce [AuthorId] 18650 [AuthorName] PrincessCalynn [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-10-03T16:30:00Z [Description] This sauce is lower in fat than traditional Alfredo Sauce but full of flavour. Great as a side with grilled chicken or double it for a meal with meat filled pasta. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/5/VxgNhUfTTBiBSnnQyOJz_alfredo SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/5/oGsFwtddTe2cPccUhJfv_alfredo SITE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/5/Y2GjdzHNT223kpwaQK4W_alfredo SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/5/5q1eQBjRRBSKwvSmWHY2_DSC_3666.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/5/picSGLIp0.jpg"] [RecipeCategory] Sauces [Keywords] ["European", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "3", "1/2", "1"] [RecipeIngredientParts] ["1% low-fat milk", "butter", "flour", "parmesan cheese", "garlic", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 137.0 [Calories] 91.2 [FatContent] 6.0 [SaturatedFatContent] 3.8 [CholesterolContent] 17.8 [SodiumContent] 122.3 [CarbohydrateContent] 5.6 [FiberContent] 0.1 [SugarContent] 3.2 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] 4 sides [RecipeInstructions] The key here is patience, add all ingredients gradually! Melt butter in sauce pan on stove top with medium heat. Gradually whisk in flour. This will create a yellow paste. Gradually add milk, whisking until incorporated and no lumps are present. Continue to whisk until hot. Usually 3-5 minutes. The longer you cook the base (without the cheese] the thicker the sauce will be. Add parmesan slowly, again whisking until incorporated. Add crushed garlic and pepper. Cook for 2 minutes or until cheese is melted. Remove from heat.
[Name] Hors D' Oeuvres Tray [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-10-03T16:30:00Z [Description] Make and share this Hors D' Oeuvres Tray recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["maraschino cherry", "pineapple chunk", "cheddar cheese", "mozzarella cheese", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.9 [FatContent] 10.5 [SaturatedFatContent] 6.5 [CholesterolContent] 34.8 [SodiumContent] 235.9 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 8.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] brown meat, drain and cool. Put three different items on each toothpick alternating so each one is different (cheese, meat, tomato or pineapple, meat, olive, etc]. Lay on platter and serve or cover and refrigerate.
[Name] oatmeal jumble bars [AuthorId] 19832 [AuthorName] gwenrk [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-03T16:30:00Z [Description] quick and easy to throw together, taste wonderful, especially when warm, travels well. my mom has made these bars to death....but they are well worth it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/7/7HzAPiOoQICyaNfRdZyV_WP_20141218_002.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "< 60 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["oats", "flour", "brown sugar", "butter", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 239.8 [FatContent] 9.1 [SaturatedFatContent] 5.1 [CholesterolContent] 20.3 [SodiumContent] 88.6 [CarbohydrateContent] 36.0 [FiberContent] 2.4 [SugarContent] 14.6 [ProteinContent] 4.2 [RecipeServings] 24.0 [RecipeYield] 24 bars [RecipeInstructions] combine all ingredients, except preserves. reserve 1 cup mixture. press remaining mixture into a greased 9x13 inch pan. spread with preserves to 1/2 inch of pan. Sprinkle with remaining mixture. Bake at 400* for 25-30 minutes , until golden.
[Name] Quesadillas With Pico De Gallo [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-03T16:30:00Z [Description] Make and share this Quesadillas With Pico De Gallo recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Cheese", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", "2", "1", "1/2", "1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["flour tortillas", "monterey jack cheese", "diced tomato", "onion", "fresh cilantro", "lime, juice of", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 727.2 [FatContent] 29.1 [SaturatedFatContent] 13.8 [CholesterolContent] 123.4 [SodiumContent] 1163.2 [CarbohydrateContent] 63.6 [FiberContent] 4.3 [SugarContent] 4.6 [ProteinContent] 50.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First assemble the pico de gallo, combine the diced tomatoes, jalapeño pepper, diced onions, cilantro, garlic and the lime juice. Mix the pico de gallo. Add salt until it tastes the way you like it and then place in fridge. Heat a large flat skillet on medium. After it gets hot, place several drops of vegetable oil in the skillet and wipe the entire surface of the pan. The pan will be coated with a sheen of oil. Place one tortilla into pan, sprinkle 1/2 cup of cheese over top of tortilla and add the chicken (if using refried beans add these now too]. When cheese begins to melt fold over the tortilla and allow it to heat for 1 minute more. Place on plate and slice into triangles. Repeat steps for each tortilla. Serve with pico de gallo, sour cream or guacamole.
[Name] Boneless Chicken Breasts With Stuffing Mix [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-10-03T16:30:00Z [Description] This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/9/0FMxnvBHS9SwUgLwcnzE_chicken-breasts-stuffing-mix-casserole-01243.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/9/OiU9wvHqQCOPhcmapScw_chicken-breasts-stuffing-mix-casserole-01236.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/9/0LFcH97zSTqnw1aYnfGF_chicken-breasts-stuffing-mix-casserole-01220.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/9/g4xhuIzRcqR5X10e6xJX_812428978779371.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/9/pictnLmYJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/9/picJhzjpV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/9/pic86LhXc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/9/picxBJ7Vk.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "10", "4", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "water", "swiss cheese"] [AggregatedRating] 4.5 [ReviewCount] 59.0 [Calories] 651.0 [FatContent] 31.0 [SaturatedFatContent] 11.7 [CholesterolContent] 130.6 [SodiumContent] 1765.7 [CarbohydrateContent] 44.4 [FiberContent] 1.4 [SugarContent] 4.7 [ProteinContent] 45.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix cream of chicken soup with water. Pour into 13x9x2 baking dish. Lay chicken breasts on top. Add a slice of Swiss cheese on each chicken breast. Pour the dry stuffing mix over the top, covering it completely. Bake covered at 350F for 1-1/2 hours.
[Name] Tomato and Pasta Soup [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-03T16:30:00Z [Description] Make and share this Tomato and Pasta Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/37/0/piccxmDkU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/37/0/picAKXfOK.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "3", "2", "1", "2"] [RecipeIngredientParts] ["olive oil", "garlic", "red onion", "tomatoes", "water", "spiral shaped pasta", "fresh basil leaf", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 284.4 [FatContent] 4.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 624.8 [CarbohydrateContent] 53.5 [FiberContent] 4.3 [SugarContent] 13.6 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in large pan; cook garlic and onion, stirring, until onion is soft. Add soup, tomatoes, water and pasta. Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender. Stir in basil. Serve with the bacon sprinkled on top (if using].
[Name] Pina Colada [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-04T16:59:00Z [Description] I found this in a cookbook by BBQ guru Bobby Flay. This is a fantastic pina Colada recipe. It is easy and comparable to any Pina Colada I've ever tasted. Leave out the rum and serve it to the kids as a slush. This is how we drink it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/37/1/pic84II6z.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Caribbean", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "18", "4", "4", "2", "1/4"] [RecipeIngredientParts] ["bananas", "coconut milk", "rum", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 275.9 [FatContent] 9.8 [SaturatedFatContent] 8.5 [CholesterolContent] 0.0 [SodiumContent] 12.7 [CarbohydrateContent] 32.1 [FiberContent] 2.7 [SugarContent] 20.4 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put banana and pineapple juice in a blender and blend until smooth. Add Coconut milk, rum and ice. Blend until it is the consistency of a slush. Sprinkle with coconut and drink.
[Name] Sunshine Salad [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Sunshine Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Meat", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Weeknight", "Refrigerator", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "8", "1", "8"] [RecipeIngredientParts] ["orange gelatin", "lemon gelatin", "water", "water", "pineapple in juice", "carrot", "vanilla yogurt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 162.8 [FatContent] 1.3 [SaturatedFatContent] 0.8 [CholesterolContent] 5.0 [SodiumContent] 167.3 [CarbohydrateContent] 35.4 [FiberContent] 0.9 [SugarContent] 32.7 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine orange and lemon jello; dissolve in boiling water. Measure out one cup; chill until slightly thickened. Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots. Stir well. Pour into a decorative mold. Chill until set but not firm (about 45 minutes]. Blend yogurt with reserved jello; spoon into mold. Chill until firm (3-4 hours]. Unmold and serve.
[Name] Christmas Jewels [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Christmas Jewels recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Potluck", "Christmas", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "2/3", "3/4", "1", "1/2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "margarine", "butter", "egg", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 185.0 [FatContent] 12.4 [SaturatedFatContent] 2.9 [CholesterolContent] 8.8 [SodiumContent] 178.4 [CarbohydrateContent] 17.6 [FiberContent] 1.4 [SugarContent] 10.2 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Combine flour with 1/3 cup brown sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture firmly and evenly onto bottom of an ungreased 15x10 jelly roll pan. Bake at 350 degrees for 15 minutes. Meanwhile, beat egg slightly in large bowl. Stir in remaining 1/3 cup brown sugar and salt. Add salted mixed nuts, 1-1/2 cups halved candied cherries and chocolate chips. Toss mixture lightly to coat. Spoon fruit mixture evenly over baked layer. Press firmly to adhere layers together. Bake for 20 minutes. Cool, then cut into approximately 24 bars.
[Name] Cheddar Corn Chowder [AuthorId] 16949 [AuthorName] Matt Smith [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-04T16:59:00Z [Description] This makes a great dinner, and reheats very well. My wife and I eat this for several days after we make it and we are still sad when it runs out. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/37/4/pic1h3Dcb.jpg" [RecipeCategory] Chowders [Keywords] ["Cheese", "Corn", "Vegetable", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "1/4", "6", "4", "1/2", "2", "1", "1/2", "6", "2", "10", "2", "1/2"] [RecipeIngredientParts] ["bacon", "olive oil", "yellow onions", "butter", "margarine", "flour", "salt", "pepper", "ground turmeric", "chicken broth", "potatoes", "fresh corn", "half-and-half", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 683.5 [FatContent] 45.7 [SaturatedFatContent] 19.2 [CholesterolContent] 84.8 [SodiumContent] 1515.5 [CarbohydrateContent] 50.2 [FiberContent] 6.3 [SugarContent] 8.3 [ProteinContent] 21.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside. Over medium heat, add onions and butter to the bacon grease. Cook 10 min or until onions are translucent. While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve. Stir in flour, salt, pepper, and turmeric. Cook 3 minutes. Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender. *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step] Add corn, half-and-half, and cheddar. Cook until cheese is melted. Season to taste with salt and pepper and serve with bacon.
[Name] Margaret's Cheese Ball [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Margaret's Cheese Ball 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/12/37/5/88y29gkTLWmywaDKzBPk_Margarets%20cheese%20ball%2012375-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/37/5/qmJNXf4nSFWVVZLiYUH2_Margarets%20cheese%20ball%2012375-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/37/5/cIyh0LoXTQiIVqmGwzuv_Margarets%20cheese%20ball%2012375-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/37/5/picQgIDey.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/37/5/pic4tb5E8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/37/5/picC1syjp.jpg"] [RecipeCategory] Cheese [Keywords] ["Potluck", "Thanksgiving", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["light cream cheese", "sharp cheddar cheese", "dill pickle", "light mayonnaise", "Worcestershire sauce", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 130.0 [FatContent] 11.7 [SaturatedFatContent] 5.0 [CholesterolContent] 25.6 [SodiumContent] 202.2 [CarbohydrateContent] 2.0 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine first five ingredients, beating until smoothly blended. You can do this easily in a food processor. Shape into two small balls and roll in nuts. Chill several hours, or overnight, to let flavours blend. (You can also shape it into one big ball, but it's preferred to do two so you can whisk away the first one when it's almost gone and put out a fresh new one].
[Name] Make Your Own Sweetened Condensed Milk - Homemade, Substitute [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Make Your Own Sweetened Condensed Milk - Homemade, Substitute recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1/3", "3"] [RecipeIngredientParts] ["dry milk", "sugar", "boiling water", "butter"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 242.8 [FatContent] 11.5 [SaturatedFatContent] 7.2 [CholesterolContent] 36.0 [SodiumContent] 130.5 [CarbohydrateContent] 30.4 [FiberContent] 0.0 [SugarContent] 30.4 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] 10 ounces [RecipeInstructions] "Put ingredients in blender and whip until smooth."
[Name] bread pudding with orange sauce [AuthorId] 20501 [AuthorName] russ durand [CookTime] PT40M [PrepTime] PT19M [TotalTime] PT59M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this bread pudding with orange sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "3/4", "3", "1", "2 1/2", "2", "1", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["raisins", "eggs", "water", "butter", "vanilla extract", "ground cinnamon", "sugar", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 795.8 [FatContent] 16.5 [SaturatedFatContent] 7.9 [CholesterolContent] 139.9 [SodiumContent] 936.0 [CarbohydrateContent] 142.2 [FiberContent] 4.9 [SugarContent] 69.8 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] heat oven to 350. place bread cubes an rasins in butter 9 in bakkingpan. mix toger eggs, condensed milk, water, butter, orange rinds, vanilla, cinnamon and salt. pour over bread evenly, bake 40 minutes. put orange sauce in saucepan. combine orange juice, sugar and corn starch. over medium heat cook and stir until thickened and bubbly. serve with warm bread pudding.
[Name] Turkey (Poultry) with Noodles [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-04T16:59:00Z [Description] Another way to use up some of that left over turkey. A bit of work cooking the mushrooms, onions and noodles, but it comes together quickly when that is done. Economical and tasty. Can also be assembled to the baking stage and refrigerated up to 6 hours before cooking. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "3", "1", "8", "2 -3", "8", "1", "1/2"] [RecipeIngredientParts] ["shortening", "flour", "broth", "cheese", "turkey", "mushrooms", "onion", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.0 [FatContent] 16.7 [SaturatedFatContent] 6.9 [CholesterolContent] 66.6 [SodiumContent] 1307.9 [CarbohydrateContent] 56.0 [FiberContent] 3.2 [SugarContent] 4.6 [ProteinContent] 17.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry mushrooms and onion in a little oil til tender. Cook noodles until tender. Make a white sauce with first 3 ingredients. Add cheese, noodles, turkey, mushrooms, onion& oregano. Pour into greased casserole dish. Sprinkle with additional cheese if desired. Bake at 350 for 30 minutes.
[Name] Low GI “Apple” Crisp [AuthorId] 20470 [AuthorName] Amy Griffis [CookTime] PT48M [PrepTime] PT25M [TotalTime] PT1H13M [DatePublished] 2001-10-04T16:59:00Z [Description] One of the toughest concepts of the Sugar Busters and other low GI diets is the limitation to consume fruit all by itself, not mixed with any other ingredients. Here is a mock apple Crisp that is acceptable because it utilizes zucchini, a vegetable that has a low GI value. People never guess that this dish contains zucchini. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["zucchini", "fructose", "cinnamon", "rolled oats", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 275.0 [FatContent] 15.6 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 116.4 [CarbohydrateContent] 36.3 [FiberContent] 0.9 [SugarContent] 30.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Bring a pot of water to a boil. Peel an drain zucchini. Slice it lengthwise into quarters. Cut all the seeds out. Slice the zucchini into slices that resemble apple slices. You should have about 6 cups. Boil the zucchini in the boiling water for 3 minutes. Drain well. Mix together the 1 cup of fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons flour. Sprinkle over the zucchini slices and toss to coat evenly. Place zucchini slices into a greased 8 or 9 inch square baking pan. Mix the remaining ingredients together to make the crumb topping. Distribute it evenly it evenly over the zucchini. Bake for 45 minutes, until topping is browned and crispy. May be served warm, cold or at room temperature. Yield: 6-8 servings.
[Name] Onion Beer Bread [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2001-10-04T16:59:00Z [Description] This loaf is great with almost any meal to take the place of dinner rolls. Delisious with a bowl of soup, or just as a snack buttered. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Canadian", "Potluck", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "1", "1", "1/2", "1 1/2", "1 1/4", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "salt", "dry mustard", "cheddar cheese", "green onions", "basil", "beer", "onion", "sesame seeds", "sunflower seeds"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 119.1 [FatContent] 3.1 [SaturatedFatContent] 1.7 [CholesterolContent] 8.2 [SodiumContent] 175.5 [CarbohydrateContent] 17.0 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 18-20 slices [RecipeInstructions] Combine flour, baking powder, sugar, mustard and salt. Stir in 1 cup cheese, green onion and basil. Pour in beer, stir just until blended and no dry spots remain. Spoon batter into greased 9 x 5 loaf pan. Lightly dredge onion rings in some flour. Place very thin onion rings barely overlapping on top of batter. Sprinkle seeds on top of batter. Preheat oven to 350 degrees. Bake for 50-60 minutes . While loaf is hot out of the oven, sprinkle remaining cheese over top. Let stand in pan to cool 15 minutes. Remove from pan to rack to finish cooling. Slice when completely cool with a sharp serrated knife.
[Name] Steamed Maine Salmon [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-04T16:59:00Z [Description] Grandfather Chaplin's family lived in New Brunswick along the Miramachi River. This easy recipe came with him when he moved to Maine in the early 1900's. Elegant, simple and simply delicious. You may opt to lower saturated fat by omitting the butter when serving. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "Healthy", "High In...", "Spring", "< 60 Mins", "Oven", "Steam", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA] [RecipeIngredientParts] ["fresh salmon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.2 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 41.3 [SodiumContent] 53.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season the inside of a a whole salmon with salt and pepper. Wrap the salmon in a double layer of cheesecloth. Add two cups of water to a large roasting pan. Place the salmon on a cooking rack. Place the rack on top of the roasting pan and cover. Steam the fish in a 350 degree oven for 45 minutes or until the salmon is cooked through. The skin will adhere to the cheesecloth when you remove it. You need only to gently flake the salmon from the bones. Serve the boneless salmon on a hot platter. I like to drizzle melted clarified butter or melted herb buter over the fish just before serving. Garnish with lemon wedges and parsley. Great served with fiddleheads (or asparagus] and fresh rolls.
[Name] Halloween Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Halloween Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Kosher", "Halloween", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["orange gelatin", "boiling water", "sugar", "evaporated milk", "Grand Marnier"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 238.8 [FatContent] 8.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.3 [SodiumContent] 245.7 [CarbohydrateContent] 39.4 [FiberContent] 0.5 [SugarContent] 29.6 [ProteinContent] 2.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Either purchase a prepared chocolate wafer pie crust, or make one: Crush one package chocolate wafer cookies into fine crumbs, mix with 1/3 cup melted margarine, and press all but three tablespoons of the crumb mixture into a ten-inch pie plate. To make the filling: Combine the orange jello, boiling water, sugar, orange juice and orange rind (freshly grated, not dried], stirring until the sugar crystals are dissolved. Chill in a bowl until this reaches a soft jelly-like consistency. Whip the chilled evaporated milk (a small tin, 160 mL in size, not the big one] until it becomes light and frothy. Fold this into the jello mixture along with the liqueur. Pour into the pie shell, and sprinkle with reserved crumbs, if available. Chill for one to two hours before serving. This lets the pie set and you'll be able to cut it into slices.
[Name] Broccoli and Leek Puree [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Broccoli and Leek Puree recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["75", "675", "1", "225", "450", "150", NA, NA] [RecipeIngredientParts] ["unsalted butter", "leeks", "thyme leaves", "potatoes", "head of broccoli", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.7 [FatContent] 20.2 [SaturatedFatContent] 12.4 [CholesterolContent] 61.8 [SodiumContent] 60.6 [CarbohydrateContent] 28.2 [FiberContent] 4.8 [SugarContent] 6.0 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt the butter in a large pan. Add the leeks and thyme and cook for a few minutes until softened, stirring regularly. Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally. Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender. Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender. Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches. Blend until smooth and then return to a clean pan. Stir in the cream, season to taste and re-heat gently just before serving.
[Name] Fresh Apple-Nut Cookies [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Fresh Apple-Nut 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/12/38/4/picfYPifm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/38/4/picUU7pjg.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Apple", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1/2", "1/2", "1/2", "1 1/3", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "cinnamon", "clove", "nutmeg", "butter", "milk", "light brown sugar", "egg", "raisins", "apple"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 179.7 [FatContent] 7.3 [SaturatedFatContent] 3.0 [CholesterolContent] 19.7 [SodiumContent] 177.7 [CarbohydrateContent] 27.2 [FiberContent] 1.2 [SugarContent] 16.2 [ProteinContent] 2.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, salt, baking soda and spices. Cream sugar and butter. Add egg and mix well. Stir in half of dry ingredients. Add nuts, raisins, and apples. Mix in milk and rest of dry ingredients. Drop by spoonfuls on greased cookie sheets. Cookies should be placed about 2 inches apart. Bake at 400 degrees from 12 to 14 minutes.
[Name] Beef Mushroom Stroganoff [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-04T16:59:00Z [Description] Very tasty, and fast to prepare too. Buy a piece of meat that is anywhere between one pound and one and a half pounds -- substitute sirloin steak if you wish, particularly for guests. :-) [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "onion", "garlic", "mushrooms", "Worcestershire sauce", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 471.5 [FatContent] 27.6 [SaturatedFatContent] 12.1 [CholesterolContent] 130.9 [SodiumContent] 648.3 [CarbohydrateContent] 11.5 [FiberContent] 0.6 [SugarContent] 2.0 [ProteinContent] 43.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a nonstick frying pan or heavy pot with a lid, cook onion and garlic in the butter and oil until softened. Cut the steak into strips or cubes, then add the meat and mushrooms to the onions. Cook unil the meat is browned. Add the soup, salt and pepper to taste, and the worcestershire sauce. Stir well to loosen all the browned bits from the pan. Cover and simmer on low for ten minutes. Take off the heat and slowly stir in the sour cream. Return to low heat-- heat through but don't let it boil. Serve over hot noodles or mashed potatoes.
[Name] Marinated Hoisin Chicken [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT24H25M [PrepTime] PT5M [TotalTime] PT24H30M [DatePublished] 2001-10-04T16:59:00Z [Description] This simple dish has a touch of the Orient. Hoisin can be found in any grocery store now. It is worth trying it for its sweet and unique flavour. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "4", "3", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "hoisin sauce", "rice vinegar", "cider vinegar", "sesame seeds"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 190.8 [FatContent] 4.2 [SaturatedFatContent] 0.8 [CholesterolContent] 68.9 [SodiumContent] 335.6 [CarbohydrateContent] 8.1 [FiberContent] 1.0 [SugarContent] 4.4 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingerdients except chicken in a bowl. Place in a plastic bag with the chicken. Marinate in refrigerator 6-24 hours , turning often (overnight is best]. Arrange chicken in single layer in glass baking dish. Bake, uncovered, 20-25 minutes .
[Name] Bachelor Buttons [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Bachelor Buttons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "For Large Groups", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "2", "1", "1/4", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["butter", "light brown sugar", "egg", "flour", "baking soda", "salt", "cherries", "coconut", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.4 [FatContent] 8.7 [SaturatedFatContent] 4.9 [CholesterolContent] 24.1 [SodiumContent] 144.0 [CarbohydrateContent] 18.5 [FiberContent] 0.9 [SugarContent] 9.5 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar until light and fluffy. Add egg and mix well. Add sifted flour, salt and soda. Mix well. Combine coconut, chopped nuts and cherries and add to mixture. Mix well. Drop on greased cookie sheets from teaspoon. Bake at 375 degrees for about 10 minutes.
[Name] Zucchini Medley [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Zucchini Medley recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Low Protein", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1", "1/2", "1/8", "4", "2", "5", "4"] [RecipeIngredientParts] ["olive oil", "thyme leaves", "tarragon leaves", "basil leaves", "garlic", "salt", "red pepper flakes", "black pepper", "zucchini", "plum tomatoes", "fresh mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.6 [FatContent] 40.7 [SaturatedFatContent] 7.6 [CholesterolContent] 14.9 [SodiumContent] 523.6 [CarbohydrateContent] 9.8 [FiberContent] 3.0 [SugarContent] 5.5 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine first 8 ingredients in large resealable bag.", "Add zucchini and pepper rings.", "Let stand at room temperature for 2 hours,turning often to coat veggies.", "Preheat oven to 350 degrees.", "Place peppers and zucchini on ungreased broiler pan,reserve marinade in refrigerator.", "Bake vegetables 30 minutes,turning after 15 minutes.", "Cool on pan 10 minutes.", "Place in airtight container and chill in refrigerator To serve,alternate zucchini,tomatoes,cheese and peppers on serving platter,brushing with reserved marinade." ]
[Name] Turkey Enchiladas With Sweet Red Pepper Sauce [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2001-10-04T16:59:00Z [Description] This is a good way to use up leftover holiday turkey.I serve them with green chili rice timbales and seafood stuffed jalapeños on New Year's Eve. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Cheese", "Meat", "Mexican", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "3", "2", "2", "1", "1", "1/2", "1/2", "1/4", "4", "8", "20", "2", "2"] [RecipeIngredientParts] ["onion", "onions", "garlic cloves", "crushed tomatoes", "chicken broth", "salt", "cumin", "dried oregano", "sour cream", "corn tortillas", "monterey jack cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.3 [FatContent] 12.4 [SaturatedFatContent] 6.5 [CholesterolContent] 49.4 [SodiumContent] 350.0 [CarbohydrateContent] 16.0 [FiberContent] 2.8 [SugarContent] 1.8 [ProteinContent] 16.8 [RecipeServings] nan [RecipeYield] 20 enchiladas [RecipeInstructions] First roast peppers: Cut each in half lengthwise, remove membranes and seeds. Place skin side up on baking sheet, flatten with hand. Broil about 3 inches from heat 12-15 minutes or until skin is evenly blackened. Immediately seal peppers in a plastic bag and allow to steam 10-15 minutes. Remove charred skin and cut into strips. In large saucepan, sauté 1/2 cup onion and garlic in oil until tender. Stir in pepper strips, tomatoes, chicken broth and seasonings. Reduce heat and simmer 20 minutes or until thickened, stirring frequently. Preheat oven to 375°F. Spread 2/3 cup sauce in each of 2 greased 7x11 baking dishes. In bowl, combine remaining chopped onion, turkey and sour cream. Soften tortillas in microwave. Place 2 rounded tablespoons of turkey and 2 rounded tablespoons of cheese on each tortilla. Roll and place in baking dish. Spoon remaining sauce over tortillas and sprinkle with remaining cheese. Bake 12-15 minutes or until heated through.
[Name] Garlic Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Garlic Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Winter", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "4", "2", "1", "1", "3", "2", NA, NA, "700", "500", "1", "125"] [RecipeIngredientParts] ["garlic", "butter", "carrots", "potato", "onion", "celery", "sea salt", "fresh ground black pepper", "full-cream milk", "dried tarragon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 484.8 [FatContent] 28.2 [SaturatedFatContent] 16.5 [CholesterolContent] 83.4 [SodiumContent] 537.3 [CarbohydrateContent] 46.0 [FiberContent] 4.1 [SugarContent] 13.8 [ProteinContent] 14.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter in a large, heavy-based saucepan until foaming. Add garlic cloves and vegetables. Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 20 minutes. Add breadcrumbs. Stir with a wooden spoon from time to time. Season with a little salt and pepper. Gradually add first the chicken stock and then the milk, stirring constantly. Continue cooking, stirring, until the soup comes to the boil. Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth. Heat soup through, add tarragon. Stir in the cream and serve in piping hot soup bowls.
[Name] Melt-Away cookies [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-04T16:59:00Z [Description] These cookies really do melt in your mouth! I got the recipe from TV Guide many, many years ago. We couldn't have Christmas cookie trays without them! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2 1/4", NA] [RecipeIngredientParts] ["butter", "confectioners' sugar", "vanilla", "flour", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 242.4 [FatContent] 15.6 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 109.5 [CarbohydrateContent] 23.0 [FiberContent] 0.6 [SugarContent] 5.1 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] 66 cookies [RecipeInstructions] Cream butter, sugar,and flavorings until light and fluffy. Add flour. Mix on LOW until blended. Drop by teaspoons on UNGREASED cookie sheet, 2\" apart. Bake at 400 for 8 minutes. Let cool 2 minutes. Roll in sugar. When cool, roll again.
[Name] Pumpkin Squares from Maureen Ambrico [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Pumpkin Squares from Maureen Ambrico recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2 1/2", "2", "1", "1/2", "3", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["pumpkin", "evaporated milk", "sugar", "flour", "margarine", "eggs", "vanilla", "nutmeg", "cinnamon", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 342.8 [FatContent] 13.0 [SaturatedFatContent] 4.2 [CholesterolContent] 68.1 [SodiumContent] 189.0 [CarbohydrateContent] 51.4 [FiberContent] 0.7 [SugarContent] 34.4 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] 1 9x13 pan [RecipeInstructions] Preheat oven to 450. Grease 9x 13 pan. Beat everything together. Pour into pan. Bake 30-35 minutes until center tests clean with knife or toothpick.
[Name] Cream Puffs [AuthorId] 16949 [AuthorName] Matt Smith [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Cream Puffs 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/12/39/3/pich1kvI3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/39/3/picYni1dG.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "4", "1"] [RecipeIngredientParts] ["water", "butter", "flour", "eggs", "Jell-O pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 130.2 [FatContent] 9.4 [SaturatedFatContent] 5.4 [CholesterolContent] 90.8 [SodiumContent] 78.4 [CarbohydrateContent] 8.1 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 12 cream puffs [RecipeInstructions] Preheat oven to 400. Heat water and butter to a rolling boil, stir in flower. Stir vigorously over low heat until mixture forms a ball (about 1 minute]. Remove from heat, mix in eggs all at once until smooth. Drop 1/4 cup at a time on ungreased baking sheet, bake 35-40 minutes until golden. Cool completely. Cut off tops and pull out any soft dough from the inside. Fill empty puffs with your favorite pudding (I like chocolate]. Replace tops and dust with powdered sugar. Refrigerate until serving.
[Name] Sangria [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Sangria recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Spanish", "Mexican", "European", "South American", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["dry white wine", "dry red wine", "lime", "lemons", "oranges", "sugar", "water", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 216.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.8 [CarbohydrateContent] 26.0 [FiberContent] 1.9 [SugarContent] 19.8 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve sugar in water. Slice the fruit fairly thin, add to the sugar water mixture. Add the wine and put into the refrigerator until ready to serve. Add the ginger ale right before you serve it. Pour into wine glasses, put a few pieces of fruit into each glass to garnish.
[Name] Eggplant (Aubergine) Bharta [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Eggplant (Aubergine) Bharta recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "5", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["eggplants", "onion", "garlic cloves", "green chilies", "salt", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 115.8 [FatContent] 3.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 590.2 [CarbohydrateContent] 20.3 [FiberContent] 8.8 [SugarContent] 8.2 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut eggplants in half. Rub some oil over the cut side of the eggplant. Roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes]. Peel eggplant. Put pulp into a bowl, and mash with a potato masher. Add onion, garlic, chilies, salt, cilantro, and 1/2 tsp oil, and mix very well. Heat remaining oil in a frying pan. Add eggplant mixture, and fry for 3-5 minutes , until fairly dry. Serve alone, or with basmati rice.
[Name] Easy Baked Pork Chops With Gravy and Rice [AuthorId] 19345 [AuthorName] Jessica1 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Easy Baked Pork Chops With Gravy and Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/39/6/picMuLFm3.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Rice", "Meat", "High Protein", "Healthy", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["10-minute Success rice", "flour", "pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 721.2 [FatContent] 20.2 [SaturatedFatContent] 6.6 [CholesterolContent] 137.7 [SodiumContent] 802.3 [CarbohydrateContent] 79.3 [FiberContent] 2.2 [SugarContent] 0.1 [ProteinContent] 50.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Pour vegetable oil into pan about 1/4-1/2 inch deep, and place on medium high heated burner. Season pork chops with garlic salt and pepper. Cover pork chops on both sides with FLOUR. When oil is hot, brown pork chops on both sides. Place pork chops in baking dish, and cover with water (the amount of water decides how much gravy you will have, so you decide. I suggest about 1 1/2 inches deep in an 8x11 1/2 inch pan]. Place pan in oven and bake at 375°F for about 25 minutes or until pork chops are no longer pink inside. Take pork chops out of the oven and pour the brown gravy mix into water. Return pork chops to the over and bake for an additional 10 minutes. Now is the time to make the rice. Prepare according to package directions. Take pork chops out of the oven and serve with gravy over rice. ENJOY!
[Name] Garlic Chicken, Lentils and Rice [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-10-04T16:59:00Z [Description] If you love garlic and onions, you will love this dish. My father developed this recipe and I learned everything about cooking from my Aunt Martha and him. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Lentil", "Beans", "Meat", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/4 - 1/2", "3", "1/2", "2 -3", "14 -28", "2", "2", NA] [RecipeIngredientParts] ["olive oil", "butter", "garlic cloves", "onion", "rice", "canned chicken broth", "chicken breasts"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 792.1 [FatContent] 27.0 [SaturatedFatContent] 10.7 [CholesterolContent] 77.9 [SodiumContent] 757.3 [CarbohydrateContent] 100.2 [FiberContent] 9.4 [SugarContent] 2.8 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a skillet, heat oil and butter, add onions cook until tender, then add garlic and brown. Add rice to skillet; stir until coated with mixture. Add broth, stir and cover until rice is cooked. Add chicken and lentils; stir well. Serve with a dollop of sour cream.
[Name] Norwegian Almond Sticks [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Norwegian Almond Sticks recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Norwegian", "Scandinavian", "European", "Kid Friendly", "Christmas", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3 1/2", "1/2", "3", "1"] [RecipeIngredientParts] ["butter", "flour", "baking powder", "eggs", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 193.5 [FatContent] 10.0 [SaturatedFatContent] 5.2 [CholesterolContent] 46.8 [SodiumContent] 83.2 [CarbohydrateContent] 22.9 [FiberContent] 0.8 [SugarContent] 8.6 [ProteinContent] 3.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Beat together eggs and sugar and blend in melted butter. Gradually stir in sifted flour and baking powder. Mix well. Roll out thin on floured board and cut into narrow finger length strips. Place on lightly greased and floured cookie sheets. Brush with unbeaten egg white and dot with chopped almonds. Bake at 350 degrees for about 8-10 minutes.
[Name] U Won't Believe It Chicken & Broccoli Pie [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-04T16:59:00Z [Description] This is so easy and quick. You usually will have all these ingredients at home and it looks and tastes great, crusty on top. Serve with rolls and salad and there's a meal that will be enjoyed [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/39/9/picjWseaq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/39/9/pic9x9vvN.jpg"] [RecipeCategory] Savory Pies [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1 1/2", "2/3", "1 1/3", "3", "3/4", NA] [RecipeIngredientParts] ["frozen broccoli", "Canadian cheddar cheese", "onion", "milk", "eggs", "Bisquick baking mix"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 219.3 [FatContent] 9.3 [SaturatedFatContent] 3.3 [CholesterolContent] 127.2 [SodiumContent] 264.6 [CarbohydrateContent] 17.2 [FiberContent] 2.3 [SugarContent] 3.5 [ProteinContent] 16.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F; grease a pie plate. Mix broccoli with 2 cups of the cheese, chicken and onion in the pie plate. Beat eggs, milk, Bisquick, salt and pepper until smooth. Pour over broccoli mix in the pie plate. Bake until a knife inserted comes out clean 30-40 minutes. Top with the remaining cheese and return to the oven just long enough until the cheese has melted 1-2 minutes. Cool 5 minutes and then serve.
[Name] Filled Coffee Cake [AuthorId] 16618 [AuthorName] Christy [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-10-04T16:59:00Z [Description] This is a family favorite. A real comfort food for the days when you or family members have the blues. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1/2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "salt", "vanilla", "flour", "baking powder", "baking soda", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 461.6 [FatContent] 17.8 [SaturatedFatContent] 10.5 [CholesterolContent] 112.8 [SodiumContent] 640.2 [CarbohydrateContent] 67.6 [FiberContent] 1.1 [SugarContent] 35.7 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["FILLING: 1/2 cup brown sugar 1/4 cup white sugar 2 tablespoons flour 2-3 tablespoons butter 1/2 cup finely chopped nuts 1 1/2 teaspoons cinnamon Work all ingredients of\"Filling\" together until crumbly.", "Cream together butter,sugar, and eggs.", "Sift dry ingredients together; add alternately with buttermilk, to first mixture.", "Add vanilla.", "Pour half the batter into a greased 9\" by 9\" pan.", "Top with nut mixture; repeat with other half of batter.", "Bake 350 degrees for 35-40 minutes ." ]
[Name] Versatile Minced Pork Recipe(Crock Pot or Fry Pan)) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3H10M [PrepTime] PT15M [TotalTime] PT3H25M [DatePublished] 2001-10-04T16:59:00Z [Description] This was an "empty the fridge" recipe. It's versatile because depending who you are serving it to and how much time you have to cook it is totally adaptable. Sloppy Joe's or meat balls( 3 hours or 15 minutes). Also adapt the spiciness to suit your taste. I usually make them hotter than this. Have fun experiment, Nice with noodles and a salad [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Cheese", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "1/4", "2", "4", "4", "2", "1", NA, "1", "1", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["pork", "egg", "light soy sauce", "onions", "mashed potatoes", "milk", "hot chili sauce", "garlic clove", "Italian tomatoes", "cottage cheese", "garlic cloves", "chives", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 416.2 [FatContent] 20.0 [SaturatedFatContent] 5.3 [CholesterolContent] 144.1 [SodiumContent] 1100.6 [CarbohydrateContent] 19.3 [FiberContent] 2.4 [SugarContent] 4.6 [ProteinContent] 38.4 [RecipeServings] 4.0 [RecipeYield] 16 meatballs [RecipeInstructions] Mix together;Pork, egg, soy, bread crumbs. Onion, mashed potato, milk Salt& pepper to taste& 1 tsp hot sauce. Mix together, use your hands and make meat balls about the size of large golf balls. Put oil in a hot skillet and brown the meat balls well turning to all sides 10 minutes. In a crock pot mix: tomatoes, 2 cloves garlic, cottage cheese, chives, and cilantro. Heat sauce on high in the crock pot until hot, lower heat to medium. Transfer the meat balls to the crock pot. Put a little water in the fry pan to get all the brown bits and pour into the crock pot. Cover crock pot and cook on medium for 3 hours. ---------OR You can make Sloppy Joe's---------. Mix sauce and cook so the flavors meld. Mix all the meat ball ingredients together but don't make the meat balls just put all the meat mixture in a fry pan, stirring well to break up any lumps and cook until well done. When well cooked pour in the sauce mix well and serve on Sub rolls, toasted.
[Name] Ann's Shortbread [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-04T16:59:00Z [Description] Fantastic make ahead cookies. Let sit a couple days and they just get richer! Family favorite. We use tiny cutters for fancy cookies. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "flour", "sugar", "egg"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 300.8 [FatContent] 15.9 [SaturatedFatContent] 9.8 [CholesterolContent] 49.5 [SodiumContent] 112.5 [CarbohydrateContent] 36.4 [FiberContent] 0.8 [SugarContent] 12.6 [ProteinContent] 3.6 [RecipeServings] 24.0 [RecipeYield] 4 dozen or more [RecipeInstructions] Cut butter into flour until it is as coarse sand. Mix everything together by hand, using your fingers til it is soft and nice. Roll or pat to 1/2\" thick, and cut with cutter. Prick several times with fork tines. Bake 300° for 20-30 minutes, until just about browning.
[Name] Green Chili Rice Timbales [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2001-10-04T16:59:00Z [Description] Make and share this Green Chili Rice Timbales recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Mexican", "Healthy", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1/2", "6", "1", "1"] [RecipeIngredientParts] ["whole green chilies", "green chilies", "salsa", "salt", "ground cumin", "rice", "monterey jack cheese", "mild cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.6 [FatContent] 7.2 [SaturatedFatContent] 4.3 [CholesterolContent] 19.9 [SodiumContent] 298.8 [CarbohydrateContent] 88.6 [FiberContent] 2.2 [SugarContent] 2.2 [ProteinContent] 13.0 [RecipeServings] 11.0 [RecipeYield] nan [RecipeInstructions] Slice whole green chilis into twenty two 1/2 inch wide strips. Cross 2 strips in bottom of each of 11 greased 6 ounce baking cups. In large bowl,combine chopped green chilis,salsa,salt,and cumin. Stir in rice and cheese. Spoon into baking cups. Cover and chill. Bake covered at 325 degrees for 25-30 minutes or until heated through. Let stand 5 minutes. Invert onto serving plate.
[Name] Lime Cumin Chicken [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-04T16:59:00Z [Description] A nice pungent barbecue recipe. The lime marinade partially "cooks" the chicken before it is placed on the grill. I have enjoyed this many times. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/40/4/piccBfcKl.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1/3", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["boneless chicken breasts", "fresh lime juice", "cumin", "salt", "lime slice", "red bell pepper", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 420.6 [FatContent] 31.9 [SaturatedFatContent] 6.2 [CholesterolContent] 92.8 [SodiumContent] 675.6 [CarbohydrateContent] 2.4 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine oil, lime juice, cumin& salt in a plastic bag. Add 4 chicken breasts, seal and refrigerate overnight. Place on greased barbecue and grill over medium high heat. Grill about 10 minutes turning often. Garnish with lime slices, red pepper& cilantro.
[Name] Chicken Burgers ala Presto Pesto [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2001-10-04T16:59:00Z [Description] Love the flavor of Basil with Chicken. Serve these as chicken burgers or as your main meat dish. Substitute ground Turkey if you would rather use that! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "High Protein", "High In...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/4", "3", "2", "2", "3", "2", NA, NA, "1", "2"] [RecipeIngredientParts] ["egg", "fresh basil", "green onions", "parmesan cheese", "pine nuts", "salt", "pepper", "ground chicken"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 316.7 [FatContent] 21.6 [SaturatedFatContent] 4.8 [CholesterolContent] 147.7 [SodiumContent] 209.2 [CarbohydrateContent] 6.3 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl beat egg. Mix in bread crumbs, stock,basil, onion parmesan, pine nuts Salt& Pepper. Blend in the chicken, use your hands. Make into 4 patties. Fry in skillet or BBQ 5-7 minutes each side or until no longer pink inside.
[Name] Easy Chicken & Potato Dinner [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-10-04T17:00:00Z [Description] Easy, fast and simple one dish dinner. Try using other dressings and seasonings. A bit of chile powder may pick it up as well. Other vegetables could be added as well. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/40/6/picxlBBtD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/40/6/picyfhtH7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/40/6/picpBNvdo.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["chicken breasts", "chicken thighs", "potato", "carrots", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 637.7 [FatContent] 33.1 [SaturatedFatContent] 9.6 [CholesterolContent] 156.3 [SodiumContent] 674.5 [CarbohydrateContent] 28.2 [FiberContent] 3.9 [SugarContent] 5.8 [ProteinContent] 55.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken, potato& carrot in 13\" X 9\" dish. Pour dressing over dish contents. Sprinkle with seasonings and parmesan cheese. Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.
[Name] Knuckles of Lamb in Red Wine [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-10-04T17:00:00Z [Description] This dish is lovely in winter. I serve it with lots of creamy mashed potatoes, steamed baby carrots and Brussels sprouts. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Kid Friendly", "Winter", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", NA, "1", "1", "6", "8", "1", "4", "2", "0.5", "1", "3", "1"] [RecipeIngredientParts] ["lamb knuckles", "lamb shanks", "extra virgin olive oil", "carrot", "onion", "peppercorns", "garlic cloves", "thyme", "bay leaves", "honey", "red wine", "celery", "molasses", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 186.7 [CarbohydrateContent] 11.3 [FiberContent] 1.0 [SugarContent] 6.0 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 160°C. Trim the knuckles--make them look neat exposing the bone. In a large frying pan heat the oil and fry the knuckles on all sides. Put into a large ovenproof dish with a lid, big enough to hold all the knuckles and vegetables. Repeat cooking until all the knuckles are sealed Add all the sliced veg in dish with lamb. Add the peppercorns, garlic, bay leaf, salt, honey and wine to the lamb and put into a slow oven for 2 hours. The lamb should be coming away from the bone when it is ready. Remove and put on to a dish and cover with tin foil. Put the rest on top of the heat and add the molasses sugar and soy and reduce to a third until it becomes syrupy and able to coat the lamb knuckles. Strain through a fine sieve into a smaller saucepan. Put the knuckles back into the oven-proof dish, coat with sauce and roast in the oven for 20 minutes. Baste the knuckles in a couple of times while cooking.
[Name] Oatmeal Cake [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-04T17:00:00Z [Description] This cake recipe was given to me in 1967 when I was a brand new bride by a neighbor, Ethelda Wagner. What a dear woman she was. And her cake is fantastic! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/40/8/iWgJFYBPRK1bdaNvBIQw_187A7A9A-BAA8-47F4-AE0E-4EEED66F57D9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/40/8/pic1glYih.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/40/8/picDvZTrj.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "1 1/3", "1", "1", "2", "1", "1", "3", "2/3", "1/4", "1/2"] [RecipeIngredientParts] ["boiling water", "oatmeal", "white sugar", "brown sugar", "butter", "flour", "baking soda", "cinnamon", "eggs", "vanilla", "raisins", "butter", "brown sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 553.0 [FatContent] 18.0 [SaturatedFatContent] 10.7 [CholesterolContent] 86.0 [SodiumContent] 297.3 [CarbohydrateContent] 95.8 [FiberContent] 2.2 [SugarContent] 71.6 [ProteinContent] 5.3 [RecipeServings] 9.0 [RecipeYield] 1 9x13 pan [RecipeInstructions] Pour boiling water over oatmeal. Set aside to cool. Cream sugars and butter. Add: oatmeal, flour,soda,cinnamon, eggs, vanilla. Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan. Make icing. Mix all icing ingredients,and spread on hot cake. Put under broiler for a few minutes til bubbly.
[Name] Sandie Lefever's Spinach Salad [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-04T17:00:00Z [Description] My sister-in-law ,Sandie makes this for all our family gatherings. We devour it! LOL It is so good and sweet, just like Sandie. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "3", "1/2", "1/2", "3", "1/8"] [RecipeIngredientParts] ["spinach", "hard-boiled eggs", "red onion", "bacon", "vinegar", "ketchup", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 449.0 [FatContent] 39.4 [SaturatedFatContent] 7.4 [CholesterolContent] 170.6 [SodiumContent] 401.7 [CarbohydrateContent] 15.1 [FiberContent] 2.7 [SugarContent] 10.2 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] 1 Big bowl [RecipeInstructions] Mix salad part. Add dressing 30 minutes before serving.
[Name] Apple Crisp [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-04T17:00:00Z [Description] This is so yummy. Make it for desserts and winter breakfasts. Our kids love it.Great made with peaches too! Canned or fresh. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/41/0/Cai4GnRMT7mOugdnFPOg-Apple-Crisp_1231.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/41/0/vToQgMc9Q6F1iiyyTJVN-Apple-Crisp_1227.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/41/0/pic3YbUDp.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2/3 - 3/4", "1/2", "1/2", "3/4", "3/4", "1/3"] [RecipeIngredientParts] ["apples", "brown sugar", "flour", "rolled oats", "cinnamon", "nutmeg", "butter"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 292.4 [FatContent] 11.0 [SaturatedFatContent] 6.7 [CholesterolContent] 27.1 [SodiumContent] 83.6 [CarbohydrateContent] 48.3 [FiberContent] 3.2 [SugarContent] 32.5 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375. Place apples in greased 9\" square pan. Blend remaining ingredients until crumbly. Put over apples. Bake 30-35 minutes until apples are tender and topping is brown. Serve warm with milk, or ice cream, or whipped cream.
[Name] Seafood Stuffed Jalapenos [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT7M [PrepTime] PT3H [TotalTime] PT3H7M [DatePublished] 2001-10-04T17:00:00Z [Description] Make and share this Seafood Stuffed Jalapenos recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Vegetable", "Mexican", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["30", "1", "1", "1", "2", "1", "1", "1/4", "1", "1", "1 1/2", "3/4", NA] [RecipeIngredientParts] ["cream cheese", "shrimp", "onions", "Worcestershire sauce", "lemon juice", "garlic powder", "buttermilk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.5 [FatContent] 19.0 [SaturatedFatContent] 10.8 [CholesterolContent] 174.7 [SodiumContent] 861.0 [CarbohydrateContent] 29.3 [FiberContent] 3.8 [SugarContent] 6.5 [ProteinContent] 22.9 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] Cut peppers in half and seed (use plastic gloves]. Blanch peppers by covering with water in large saucepan. Cover and bring to boil,boil 5 minutes. Drain and rinse with cold water. Drain on paper towels. Combine cream cheese, shrimp, crab, onions, Worcestershire sauce, lemon juice and garlic powder in bowl. Beat until blended. Transfer to quart size resealable bag. Cut off 1 corner of bag and pipe mixture into each pepper half. Place on baking sheet lined with wax paper and freeze about 1 hour or until filling is frozen. Combine egg and buttermilk in small bowl. In medium bowl, mix cornflake crumbs and cornmeal mix. Dip each pepper in buttermilk mixture and roll in crumb mixture. Return to baking sheet, cover and freeze 1 hour. Heat oil to 350°F. Deep fry peppers (about 6 at a time] 2 minutes or until golden brown. Drain on paper towels. Best served warm.
[Name] Mexican Watermelon & Jicama Appetizer [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-04T17:00:00Z [Description] This looks attractive and is very refreshing. If you wish to serve it with a very spicy meal and use it as a cooler omit the chile. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Mexican", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/4", "1/2", "3/4", "1"] [RecipeIngredientParts] ["watermelon wedges", "jicama", "salt", "chili powder", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 60.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 302.1 [CarbohydrateContent] 15.7 [FiberContent] 8.4 [SugarContent] 2.6 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Using a sharp knife cut between the rind and the flesh of each watermelon wedge, leave the flesh sitting on the rind Cut throught the flesh to the rind at about 1 1/2" intervals Insert Jicama slices in the melon slits Mix salt& Chili pepper and sparinkle over the wedges Serve with lemon quarters, squeeze over the fruit as you are eating it."
[Name] Cooked Chicken (For Recipes Needing Cooked Chicken) [AuthorId] 8377 [AuthorName] Kathy228 [CookTime] PT45M [PrepTime] PT2M [TotalTime] PT47M [DatePublished] 2001-10-04T17:00:00Z [Description] When you need cooked chicken for any recipe, or to put in a curry, this is an easy way to cook it. The spices give the chicken a wonderful flavor that won't "fight" with the other ingredients. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "Very Low Carbs", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["chicken breast halves", "cumin seed", "fennel seed", "salt", "ghee", "butter", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 184.5 [FatContent] 13.3 [SaturatedFatContent] 5.9 [CholesterolContent] 62.8 [SodiumContent] 629.7 [CarbohydrateContent] 0.5 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] 4 chicken breast halves [RecipeInstructions] Put water, ghee, and spices in a deep pan. Place chicken in water. Water should just cover chicken. Add more water to keep that level. Keep pan covered. Simmer gently for 35 minutes or to desired doneness. Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
[Name] Stuffed Baked Heart [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT7H [PrepTime] PT30M [TotalTime] PT7H30M [DatePublished] 2001-10-05T18:57:00Z [Description] Make and share this Stuffed Baked Heart recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Beef Organ Meats", "Meat", "Canadian", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1 1/2", NA] [RecipeIngredientParts] ["bacon", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 103.8 [FatContent] 10.2 [SaturatedFatContent] 3.4 [CholesterolContent] 15.4 [SodiumContent] 188.8 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Tie the heart with string. Place it on a rack in an oven proof dish. Place in bottom of the dish the stock or diluted tomato soup. Place over the heart the bacon strips. Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours. Remove heart to a plate and cool it slightly. Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing. Sprinkle the heart with paprika. Return it briefly to hot oven 400°F or place it under a broiler to reheat. The drippings may be thickened with flour to make gravy.
[Name] Easy Orange Pork [AuthorId] 16037 [AuthorName] Jessa Honey [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-05T18:57:00Z [Description] Make and share this Easy Orange Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1"] [RecipeIngredientParts] ["shortening", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 421.6 [FatContent] 17.6 [SaturatedFatContent] 5.8 [CholesterolContent] 75.0 [SodiumContent] 70.4 [CarbohydrateContent] 40.6 [FiberContent] 0.8 [SugarContent] 39.8 [ProteinContent] 25.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt Crisco or margarine in nonstick pan over medium heat. Saute pork chops approximately 10 minutes on each side. When done to your liking, drain fat and top each chop with two tablespoons orange juice concentrate; cover and let melt to make a sauce.
[Name] Cheesy Italian Cutlets [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-05T18:57:00Z [Description] Make and share this Cheesy Italian Cutlets recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "High Protein", "Kid Friendly", "High In...", "Potluck", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "3/4", "1/4", "2", "2", "2", "1/2", NA, NA] [RecipeIngredientParts] ["chicken breast halves", "parmesan cheese", "eggs", "butter", "olive oil", "salt", "pepper", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 297.7 [FatContent] 18.6 [SaturatedFatContent] 6.4 [CholesterolContent] 122.4 [SodiumContent] 624.6 [CarbohydrateContent] 10.6 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 21.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick. In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper. In another shallow bowl, beat the eggs. Dip the meat in the eggs, then in the crumb mixture. Place the crumbed cutlets in the refrigerator until nearly time to serve. In large skillet, heat butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Serve each cutlet with a wedge of lemon.
[Name] White Chocolate Mousse Tarts [AuthorId] 16758 [AuthorName] sheila [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-10-05T18:57:00Z [Description] This is a recipe the whole family wants me to make for party gatherings all the time--it is so good. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Christmas", "Thanksgiving", "Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["graham cracker pie crusts", "white chocolate baking squares", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.3 [FatContent] 26.8 [SaturatedFatContent] 14.7 [CholesterolContent] 67.6 [SodiumContent] 177.8 [CarbohydrateContent] 39.8 [FiberContent] 0.3 [SugarContent] 33.7 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In saucepan over low heat melt chocolate with condensed milk. Stir in extract. Cool to room temperature. Fold in whipped cream. Spoon into crust. Chill 4 hours. Serve with fresh fruit.
[Name] Low Fat Banana Raisin French Toast [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-05T18:57:00Z [Description] Make and share this Low Fat Banana Raisin French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Canadian", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "1/4", "1/4", "1 1/2", "1", "1", "2"] [RecipeIngredientParts] ["skim milk", "nonfat plain yogurt", "maple syrup", "honey", "butter", "banana"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 306.9 [FatContent] 4.6 [SaturatedFatContent] 1.9 [CholesterolContent] 6.3 [SodiumContent] 314.9 [CarbohydrateContent] 57.2 [FiberContent] 3.8 [SugarContent] 23.8 [ProteinContent] 11.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mash Banana coarsely with a fork. Stir in orange concentrate. Spread banana mixture over 2 slices of bread and top with the other two slices so you have two sandwiches. In a pie plate whisk together the egg whites and milk. Soak sandwiches for 20 seconds on each side. Transfer sandwiches to a plate. Stir together the yogurt and maple syrup set aside. Melt a 1/2 tsp butter in a non stick skillet, low heat. With a spatula place the sandwiches in the pan and brown the under side, 5-7 minutes. Flip and slip the other 1/2 tsp of butter under the sandwiches and brown about 5-7 minutes. Serve with the sweetened yogurt. Turn and brown the other side 5-7 minutes.
[Name] Stuffed Chicken Breast Wrapped in Parma Ham Stuffing [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-05T18:57:00Z [Description] Make and share this Stuffed Chicken Breast Wrapped in Parma Ham Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["75", "30", "30", NA, NA, "4", "8", "30", NA, "250", NA, NA, "30"] [RecipeIngredientParts] ["cheese", "pine nuts", "basil", "sea salt", "pepper", "skinless chicken breasts", "parma ham", "fresh basil leaf", "sea salt", "black pepper", "chives"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 606.7 [FatContent] 40.1 [SaturatedFatContent] 17.6 [CholesterolContent] 233.8 [SodiumContent] 477.1 [CarbohydrateContent] 4.1 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 55.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together the soft cheese, pine nuts and chopped basil. Season lightly with salt and freshly ground pepper. Place in a piping bag and keep aside. Remove the small fillet from each breast and keep aside. Use a knife to make a cut lengthwise down the center of each breast to form a pocket. Pipe an equal amount of filling into to each pocket. Keep aside. Spread the plastic film in front of you and place a slice of Parma ham on it. Place a second slice of ham so that it is slightly overlapping the first slice, then place a chicken breast on the slice of ham. Lift the film to help wrap the breast in the ham. Remove the film, brush the chicken breast with olive oil, wrap loosely in foil. Repeat to wrap the other breasts. Heat a roasting tray in a 190 C preheated oven. Place the chicken breast parcels on it and roast for 15-20 minutes or until cooked. In the meantime, prepare the sauce. Place the cream into a saucepan and reduce add seasoning. Blend in a liquidizer until smooth. Add the snipped chives. Remove the foil from the chicken breasts and arrange them on plates. Pour the sauce over the chicken, garnish with basil leaves and serve.
[Name] Chicken-Avocado Sandwich Wrap [AuthorId] 69927 [AuthorName] Annie H [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-05T18:57:00Z [Description] This recipe was adopted from the RecipeZaar account. The veggies can be broiled rather than grilled. I have not changed the recipe at all. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Grains", "Cheese", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "1", "1/2", "1/4", "6", "1", "1", "1", "2", "8", "2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "sugar", "garlic", "salt", "pepper", "boneless skinless chicken breasts", "green bell pepper", "red bell pepper", "purple onion", "avocados", "flour tortillas", "avocados", "mayonnaise", "garlic", "lemon juice", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 607.6 [FatContent] 32.3 [SaturatedFatContent] 5.3 [CholesterolContent] 56.6 [SodiumContent] 706.8 [CarbohydrateContent] 53.6 [FiberContent] 10.4 [SugarContent] 8.2 [ProteinContent] 27.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. Cover and chill. Whisk together first 6 ingredients. Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken. Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables. Seal bags, and chill at least 1 hour, tossing occasionally. Remove chicken and vegetables from marinades, discarding marinades. Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400F/ 175 to 205*C] 20 minutes or until chicken is done, turning once. Remove vegetables from grill when done. Cool; cut chicken and vegetables into strips. Spread tortillas with Avocado Mayonnaise. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally.
[Name] Kidney Bean Salsa [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-05T18:57:00Z [Description] Make and share this Kidney Bean Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Beans", "Vegetable", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["kidney beans", "tomatoes", "yellow capsicum", "red capsicum", "avocado", "fresh cilantro leaves", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 190.6 [FatContent] 8.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 320.1 [CarbohydrateContent] 25.1 [FiberContent] 9.3 [SugarContent] 4.7 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Combine all ingredients together and serve with either warm flour tortillas or corn chips."
[Name] Braised Heart Slices in Sour Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H30M [PrepTime] PT30M [TotalTime] PT4H [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Braised Heart Slices in Sour Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Meat", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "1/4", "1/4", "1/4", "1/2", "1/4", "3", "3", "2", "2", "2", NA] [RecipeIngredientParts] ["boiling water", "carrot", "celery", "onion", "salt", "green pepper", "butter", "flour", "lemon juice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.7 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 273.4 [CarbohydrateContent] 5.1 [FiberContent] 0.7 [SugarContent] 0.9 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To prepare heart wash well, remove veins, arteries and blood. If beef, cut it across the fiber in 1/4 inch slices. Pour water into saucepan or oven-proof dish to the depth of 3/4 inch. Add carrots, celery, onion, salt and green pepper, if using. Place the heart slices on a rack in the pan well above the water. Cover tightly, simmer meat until tender for about 1 1/2 hours, or bake it in a 250°F oven until tender about 2 hours. Strain the stock. Chill it. Remove the fat and if you like use it in the gravy. Use about 2 cupfuls of the stock. Melt the butter or fat. Stir in the flour. Stir in the stock. When boiling add the meat and vegetables. Add the lemon juice or wine, parsley and olives. Correct the seasoning with the salt and pepper.
[Name] Asparagus Chicken Stir-Fry [AuthorId] 163441 [AuthorName] Shawnee TX [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Asparagus Chicken Stir-Fry 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/12/42/3/pic14E1CX.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "< 15 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "4", "1", "2", NA] [RecipeIngredientParts] ["fresh asparagus", "hoisin sauce", "brown sugar", "boneless skinless chicken breast halves", "rice"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 475.0 [FatContent] 31.0 [SaturatedFatContent] 5.4 [CholesterolContent] 76.2 [SodiumContent] 528.7 [CarbohydrateContent] 21.8 [FiberContent] 3.1 [SugarContent] 15.4 [ProteinContent] 28.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut asparagus into 1-inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Heat wok or large skillet over medium high heat. When hot, add 2 tablespoons of oil. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat. Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce. Serve over the hot rice.
[Name] Fish Fillets With a Triple-Cheese Crust [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Fish Fillets With a Triple-Cheese Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/3", "1/3", "2", "2", "2", "4", NA] [RecipeIngredientParts] ["Dijon mustard", "mozzarella cheese", "cheddar cheese", "parmesan cheese", "fresh parsley", "garlic cloves", "lemon pepper seasoning"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 296.6 [FatContent] 10.4 [SaturatedFatContent] 5.2 [CholesterolContent] 86.2 [SodiumContent] 551.9 [CarbohydrateContent] 20.9 [FiberContent] 1.4 [SugarContent] 2.0 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Combine mustard, breadcrumbs, cheeses, parsley, garlic and seasoning in large bowl. Place fish on oiled oven tray; press cheese mixture onto fish, spray with cooking oil spray. Bake, uncovered, in hot oven about 10-15 minutes or until cheese browns and fish is cooked through.
[Name] Chicken Kiev [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT48M [PrepTime] PT5M [TotalTime] PT53M [DatePublished] 2001-10-05T18:58:00Z [Description] This meal is easy to put together, but makes such a nice impression. Great for guests, or dinner for a special someone. Enjoy!!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Russian", "European", "High Protein", "High In...", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1", "1", "1", "1/8", "6", "1/2", "5", "2", NA] [RecipeIngredientParts] ["butter", "parsley", "dried tarragon leaves", "chives", "garlic", "salt", "pepper", "chicken breasts", "all-purpose flour", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 505.8 [FatContent] 31.8 [SaturatedFatContent] 14.4 [CholesterolContent] 211.0 [SodiumContent] 582.1 [CarbohydrateContent] 17.3 [FiberContent] 1.0 [SugarContent] 1.2 [ProteinContent] 36.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, blend butter, parsley, tarragon, chives, garlic salt and pepper. Shape into a 4-inch square on aluminum foil. Wrap and freeze until firm, 30-40 minutes . Place chicken breasts between two pieces of plastic wrap; pound to 1/4-inch thickness. Cut frozen butter square into 12 pieces. Place 1 piece of butter in the center of each chicken breast. Fold chicken over butter, making sure butter is sealed completely inside chicken. Fasten with wooden picks. Roll chicken in flour; dip in beaten eggs and coat with bread crumbs; repeat. Heat 3-4 inches of vegetable oil in deep fryer to 340F (170C]. Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain.
[Name] Concord Grape Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Concord Grape Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Berries", "Grapes", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "3", "1 1/2", "3/4", "1", NA] [RecipeIngredientParts] ["concord grapes", "cornstarch", "sugar", "salt", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 292.9 [CarbohydrateContent] 69.6 [FiberContent] 1.0 [SugarContent] 67.4 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Wash and stem grapes.", "Slip skins from the fruit, reserve.", "Heat to boiling and boil for 5 minutes stirring constantly.", "Rub through a sieve to remove seeds.", "Combine cornstarch, sugar, salt and orange rind with the pulp.", "Cook until thickened, stirring constantly.", "Put the skins in a food processor and chop.", "Add to pulp.", "Cool.", "Line a pie pan with crust.", "Turn in filling and top lattice style.", "Crimp and cut.", "Bake in a 425° oven for 10 minutes, reduce to 325° and bake for 20 minutes." ]
[Name] Sourdough Cinnamon Pecan Coffee Cake [AuthorId] 20566 [AuthorName] Hally Waltz [CookTime] PT43M [PrepTime] PT15M [TotalTime] PT58M [DatePublished] 2001-10-05T18:58:00Z [Description] This recipe is used in the Ellsworth High School Foods class. It is scrumptious, and all the students devour it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/7/picmDysaW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/7/pics7Cx1q.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "1/3", "1/3", "1", "3/4", "1", "2", "1", "1/4", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["water", "flour", "sugar", "brown sugar", "granulated sugar", "cinnamon", "butter", "granulated sugar", "eggs", "milk", "flour", "baking soda", "baking powder", "salt", "vanilla"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 384.6 [FatContent] 12.9 [SaturatedFatContent] 7.7 [CholesterolContent] 66.5 [SodiumContent] 332.2 [CarbohydrateContent] 61.7 [FiberContent] 1.3 [SugarContent] 29.4 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] --------SourdoughStarter----------. Mix ingredients in plastic or glass container. Cover loosely. Leave at room temperature. for 3-5 days, stirring twice daily. Bubbles should form on the surface, and it should smell sour. At this point, refrigerate. Mixture may separate, so stir before using. ---------Topping-----------. Combine all ingredients and set aside. ---------Cake----------. Preheat oven to 325 degrees. Grease a 9x13\" pan or an angel food cake pan. Cream butter and sugar. Mix in eggs, sourdough starter, milk, flour, soda, baking powder, salt, and vanilla. Mix until light, about 3 minutes. Pour half of the batter into pan& spread evenly. Sprinkle with half of the topping. Pour remaining batter in pan, and sprinkle with remaining topping. Bake for 30 minutes, or until toothpick inserted comes out clean. For angel food cake pan, let cool for 10 minutes, then remove.
[Name] Homemade Banana Pudding [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Homemade Banana Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "1 1/2", "3 - 3 1/2", "1", "1 -2", "3", "1", "2 -3"] [RecipeIngredientParts] ["eggs", "sugar", "milk", "salt", "cornstarch", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 384.7 [FatContent] 8.7 [SaturatedFatContent] 4.1 [CholesterolContent] 193.3 [SodiumContent] 144.7 [CarbohydrateContent] 68.6 [FiberContent] 1.1 [SugarContent] 55.1 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat yolks with sugar, milk, salt, banana flavor and corn starch Heat on medium heat, Stir constantly (I prefer using a double boiler] Don't let it burn. Line the bottom and sides of a baking dish with vanilla wafers When pudding thickens pour about half of it over the wafers. Lay a layer of banana slices on this and top with another layer of wafers then another layer of pudding Use the egg whites for your meringue if so desired.
[Name] Peach Blueberry Crisp [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-10-05T18:58:00Z [Description] One of my husband's favourite desserts. This time of year (fall) the fruit is so wonderful! Top it with coffee cream (half-and-half). originally from "Smart Cooking" by Anne Linsay [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/picqdLVug.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/picXVOcRU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/picsOi3lr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/pictDaN6i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/picq4Q8MH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/picOh2LoP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/picOKrXJO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/picrwCbgp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/picfhkDJA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/9/piceSsMAh.jpg" ] [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/3", "2", "2", "1", "1", "1/4", "3"] [RecipeIngredientParts] ["blueberries", "brown sugar", "all-purpose flour", "cinnamon", "cinnamon", "brown sugar", "butter"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 212.9 [FatContent] 5.4 [SaturatedFatContent] 2.9 [CholesterolContent] 11.4 [SodiumContent] 43.6 [CarbohydrateContent] 41.2 [FiberContent] 4.2 [SugarContent] 29.1 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine peaches and blueberries in an 8 cup casserole. In a small bowl, combine sugar, flour and cinnamon. Add this mixture to the casserole. Mix well with fruit. Topping-----------. Combine rolled oats, sugar and cinnamon. Cut in butter until crumbly. sprinkle over fruit mixture. Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender. Serve warm or cold.
[Name] Snow Peas and Chicken [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT6M [PrepTime] PT1H5M [TotalTime] PT1H11M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Snow Peas and Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/0/pic7j18aP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/0/picnnoQgX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/0/picFCs3Fs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/0/pic2I9kSJ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Weeknight", "Stove Top", "Stir Fry", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "4", "2", "1", "2", "5", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "dry sherry", "cornstarch", "low sodium soy sauce", "sugar", "olive oil", "garlic cloves", "fresh ginger", "onions", "snow peas", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 303.5 [FatContent] 8.3 [SaturatedFatContent] 1.4 [CholesterolContent] 65.8 [SodiumContent] 382.2 [CarbohydrateContent] 17.0 [FiberContent] 2.4 [SugarContent] 6.3 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into 1 inch cubes. Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well. Stir in the chicken. Cover, refrigerate for 1 hour. Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside. In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking. Add chicken and stir-fry for 2 minutes. Remove chicken, set aside. Add garlic and ginger to pan, stir well,add onions, snow peas and water. Stir-fry for 2 minutes. Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot. Serve over rice or noodles.
[Name] Creamy Chocolate Pudding [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-05T18:58:00Z [Description] This pudding is very easy and delicious and I've made it many times. The best part is it's rich and creamy and tastes fattening, but it's LOWFAT!!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "< 30 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "1/4", "1/2", "2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["cornstarch", "sugar", "sugar", "salt", "instant espresso", "low-fat milk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 77.0 [Calories] 295.4 [FatContent] 2.8 [SaturatedFatContent] 1.8 [CholesterolContent] 8.1 [SodiumContent] 126.7 [CarbohydrateContent] 65.0 [FiberContent] 3.1 [SugarContent] 50.4 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Sift all dry ingredients together in a bowl and mix until combined.", "Place mixture in a medium saucepan.", "Stir in just enough milk to create a smooth paste. (I use a wire whisk].", "Gradually mix in remaining milk.", "Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.", "Remove from the heat and gently stir in vanilla.", "Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours." ]
[Name] Do Ahead Swiss Cheese Souffles [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2001-10-05T18:58:00Z [Description] This is a great recipe from the freezer to the oven to the table! May be kept in the freezer for several weeks. Great for that special brunch where you have a hundred things to do at once. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Canadian", "High In...", "Weeknight", "Oven", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/3", "3/4", NA, "1 1/2", "2", "6"] [RecipeIngredientParts] ["butter", "flour", "salt", "pepper", "milk", "swiss cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.6 [FatContent] 29.7 [SaturatedFatContent] 17.1 [CholesterolContent] 297.6 [SodiumContent] 634.1 [CarbohydrateContent] 12.5 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 22.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Melt butter and blend in flour, salt, & pepper. Add milk stirring constantly (medium-high heat] until the mixture bubbles and thickens. Remove from heat and stir in the cheese until melted. In a bowl beat egg whites until stiff peaks form. In another bowl beat egg yolks until thickened and lemon colored (about 5 minutes]. Stir cheese mixture slowly into the egg yolks. Gradually pour yolk mixture over the stiff egg whites and gently fold together. Pour mixture into ten custard cups or souffle cups (I use the large muffin tins] Cover the souffles with tin foil. If using individual cups place all of them in one or two baking pans and place in your freezer. Freeze souffles until 1 1/4 hours before serving time. Before removing souffles from freezer preheat oven to 300 degrees F. Remove souffles from freezer and pour very hot water into the baking pan around the souffles to about 1/2\" deep. Bake the frozen souffles 1 hour 15 minutes or until a knife inserted in the center comes out clean. Remove and serve immediately.
[Name] Multi-Grain Date Quick Bread [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2001-10-05T18:58:00Z [Description] Great fiber made to taste wonderful! Originally from "The Lighthearted Cookbook" by Anne Lindsay [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/3/pic0Q99oY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/3/picuT6Rjw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/3/picqN9Lrp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/3/picf4oGsO.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Grains", "Canadian", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1", "1", "1/3", "1", "1/4", "1"] [RecipeIngredientParts] ["boiling water", "dates", "raisins", "baking soda", "whole wheat flour", "rolled oats", "brown sugar", "baking powder", "salt", "2% low-fat milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 86.9 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 1.0 [SodiumContent] 122.9 [CarbohydrateContent] 19.6 [FiberContent] 2.5 [SugarContent] 10.2 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 20 slices [RecipeInstructions] Grease and flour 9x5-inch loaf pan. In a large bowl, pour boiling water over dates or raisins, add soda and let stand for 5 minutes. Add natural bran, flour, rolled oats, sugar, baking powder, salt and milk. Mix until combined. Pour into loaf pan. Bake at 350°F for 70-80 minutes or until toothpick inserted in middle comes out clean.
[Name] Summer Fruit Cocktail [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Summer Fruit Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Summer", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["6", "2", "3", "2", "2", "1 1/4", "1/4", "1", "5"] [RecipeIngredientParts] ["pears", "seedless grapes", "water", "white sugar", "liquid honey", "maraschino cherry", "of fresh mint"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 414.8 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.2 [CarbohydrateContent] 107.5 [FiberContent] 6.3 [SugarContent] 98.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 5 pints [RecipeInstructions] Chop peaches and place in 2 T. of fruit fresh mixed with 4 cups water (I would toss in the pears also]. Combine water, sugar and honey in a large stainless enamel saucepan. Bring to a boil. Drain prepared fruit and add to syrup. Return to a boil and boil gently for 5 min. Add cherries. Place 1 sprig of mint in each hot jar. Ladle in fruit and syrup leaving 1/2 inch head space. Process in a boiling water bath for 20 minutes-at altitudes up to 1000 feet sea level.
[Name] Polenta Parmesan [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2001-10-05T18:58:00Z [Description] Personally I don't care for Polenta but this recipe is tolerable. I make it for my friends that like Polenta and they seem to love it. (How can one love Polenta?) It's better if you serve it with a very spicy tomato salsa. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/5/picCQ8r8f.jpg" [RecipeCategory] Cheese [Keywords] ["European", "Free Of...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "8", "2", "5 1/2 - 6", "5", "1"] [RecipeIngredientParts] ["cornmeal", "boiling water", "salt", "unsalted butter", "parmesan cheese", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 435.5 [FatContent] 29.3 [SaturatedFatContent] 17.6 [CholesterolContent] 76.7 [SodiumContent] 1159.8 [CarbohydrateContent] 32.2 [FiberContent] 3.0 [SugarContent] 0.5 [ProteinContent] 12.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps. When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes. Stir in 5 oz of butter, 4oz grated parmesan and nutmeg. Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool. Heat oven to 400°F. Dot with remaining butter and parmesan. Bake for 30 minutes until top is brown and crispy.
[Name] Fresh Green Beans with Garlic [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Fresh Green Beans with Garlic 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/12/43/6/827yhWNSaehXwNU4EKQ1_green beans SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/6/YL7btexgRWufJlTg5uTG_green beans SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/6/zlywy5w5T5qis8zv9m4M_green beans SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/6/picV634NG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/6/picHXlPyu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/6/picJDMTYM.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["fresh green beans", "butter", "olive oil", "onion", "garlic", "fresh thyme", "oregano", "salt", "cayenne pepper", "hazelnuts"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 61.8 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 5.0 [SodiumContent] 24.5 [CarbohydrateContent] 10.2 [FiberContent] 3.5 [SugarContent] 4.5 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim beans, boil for 4 or 5 minutes until tender crisp- Drain In a cast iron fry pan or saucepan, melt butter add onion and garlic and cook over medium low heat. Stir occasionslly until onion is just tender Stir in beans, tyme salt and cayenne, Heat through. Add nuts just before serving.
[Name] Beef Steak Wrap with Spicy Pineapple Salsa [AuthorId] 30094 [AuthorName] acid. [CookTime] PT2H17M [PrepTime] PT5M [TotalTime] PT2H22M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Beef Steak Wrap with Spicy Pineapple Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "12", "2", "1", "1", "2", "1/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["flour tortillas", "napa cabbage", "lettuce", "pineapple tidbits", "cucumber", "garlic", "fresh cilantro", "green onions", "fresh lime juice", "light soy sauce"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 696.3 [FatContent] 20.5 [SaturatedFatContent] 6.6 [CholesterolContent] 46.5 [SodiumContent] 1933.1 [CarbohydrateContent] 88.9 [FiberContent] 6.2 [SugarContent] 14.1 [ProteinContent] 38.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients; cover and chill. Make 1/4-inch-deep cuts on both sides of steak, about 1 inch apart in a diamond pattern, with a sharp knife. Combine steak and teriyaki sauce in a heavy-duty zip-top plastic bag; seal and turn to coat. Chill 2 hours. Remove steak from marinade, reserving marinade. Bring reserved marinade to a boil in a small saucepan. Grill steak, covered with grill lid, over medium-high heat (350* to 400F/ 175 to 205*C] 7 minutes on each side or to desired degree of doneness, basting with reserved marinade. Wrap tortillas in aluminum foil, and place on hot grill 10 minutes or until thoroughly heated. Cut steak across grain into thin slices, and place evenly down center of tortillas; top with cabbage and Spicy Pineapple Salsa. Roll up, and serve immediately.
[Name] Quick Homemade Tomato Soup [AuthorId] 19585 [AuthorName] Sarah_Ont [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-05T18:58:00Z [Description] This recipe came from Canadian Living magazine, adapted for our household...makes a great "fancy" lunch on a weekend even though it's so quick! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/8/7u919OyTC6QHxuknUh2S_quick-homemade-tomato-soup_7357.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/8/jXHw0sjIScyB96xhYpkI_quick-homemade-tomato-soup_7314.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/8/LEjKGT8jQieeWZAcesZa_quick-homemade-tomato-soup_7342.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/8/picnI6S9b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/8/picmpC9bS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/43/8/picw5hiwk.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "1", "3", "1/4", "1/4"] [RecipeIngredientParts] ["onions", "garlic", "stewed tomatoes", "tomato paste", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 63.0 [Calories] 220.9 [FatContent] 9.5 [SaturatedFatContent] 1.6 [CholesterolContent] 5.4 [SodiumContent] 862.9 [CarbohydrateContent] 28.9 [FiberContent] 3.9 [SugarContent] 14.7 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] in saucepan, heat oil over medium heat. Cook onions and garlic until softened. Add tomatoes, stock, tomato paste and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened. Using immersion blender or food processor, puree (optional].
[Name] Breakfast Casserole [AuthorId] 20571 [AuthorName] panner50 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Breakfast Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/2", NA] [RecipeIngredientParts] ["eggs", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 398.9 [FatContent] 31.4 [SaturatedFatContent] 13.3 [CholesterolContent] 281.0 [SodiumContent] 689.8 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 27.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cook sausage in oven proof pan (I use cast iron]. Remove cooked sausage and drain well; add eggs, sausage, and cheese. Bake in oven until eggs are set.
[Name] Brandee's Chicken Wraps [AuthorId] 19585 [AuthorName] Sarah_Ont [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-05T18:58:00Z [Description] this is a recipe of a friend of mine; she says her kids love it and she often adds more vegetables to this recipe, like some frozen mixed vegetables. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Canadian", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "4", "1 1/2", NA, "4"] [RecipeIngredientParts] ["onion", "green pepper", "tomatoes", "soy sauce", "chicken breasts", "rice", "seasoning salt", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 754.1 [FatContent] 19.4 [SaturatedFatContent] 5.3 [CholesterolContent] 92.8 [SodiumContent] 540.5 [CarbohydrateContent] 99.3 [FiberContent] 4.5 [SugarContent] 4.0 [ProteinContent] 41.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] cut the chicken into chunks and fry up with a little seasoning salt. add vegetables and saute a little more. cook the rice and mix all ingredients together. Add soy sauce to taste. Spoon mix into tortillas, wrap and serve.
[Name] Almost Authentic Cincinnati Chili [AuthorId] 20523 [AuthorName] Katie Kleinhaus [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-10-05T18:58:00Z [Description] 9@ from Cincinnati and suffers pangs of withdrawal. His favorite is Skyline (personally when I've visited I preferred Goldstar, but that's heresy so don't tell Nick). I've played around with the recipe--it's still not quite perfected, but this is a version we enjoy. The best thing is that it is open to interpretation. Best served over pasta and topped with shredded cheese. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Very Low Carbs", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "3", "3", "1", "1", "1", "3", "1", "2", "4"] [RecipeIngredientParts] ["water", "ground beef", "cinnamon", "ground cumin", "Worcestershire sauce", "garlic cloves", "chili powder", "black pepper", "salt", "ground allspice", "tomato paste", "cider vinegar", "bay leaves"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 219.2 [FatContent] 14.0 [SaturatedFatContent] 5.4 [CholesterolContent] 61.7 [SodiumContent] 915.5 [CarbohydrateContent] 5.3 [FiberContent] 1.5 [SugarContent] 2.3 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crumble raw (do not brown first] ground beef into the quart of water. Add all of the other ingredients. Simmer uncovered for 1/2 hour. Simmer for another 2 and 1/2 hours covered. Stir occasionally.
[Name] Chicken Broccoli Casserole [AuthorId] 18650 [AuthorName] PrincessCalynn [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-05T18:58:00Z [Description] The combination of textures in this meal are wonderful and the chicken is very tender. This can be a complete meal or to make it go further, I suggest teaming is with cooked egg noodles. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1 - 1 1/8"] [RecipeIngredientParts] ["chicken breasts", "broccoli", "Canadian cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 280.3 [FatContent] 13.8 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 121.4 [CarbohydrateContent] 6.0 [FiberContent] 2.4 [SugarContent] 1.6 [ProteinContent] 32.8 [RecipeServings] 4.0 [RecipeYield] 1 casserole [RecipeInstructions] ["Preheat oven to 350.", "Mix soup with half can of water to make sauce.", "Place broccoli in a 9x11 or large French White casserole Cover with plastic wrap and microwave for 3 minutes or until broccoli is steamed but still crunchy.", "Cook chicken in a skillet until golden brown and cooked through.", "Place chicken on top of broccoli.", "Pour sauce in mixture.", "Sprinkle cheese over casserole.", "Cook in 350 degree oven for 20-30 minutes taking out when broccoli is cooked.", "Let stand 10 minutes before serving." ]
[Name] Chicken Broccoli Pesto [AuthorId] 20596 [AuthorName] StuGuru [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-05T18:58:00Z [Description] Amazing comfort food. Very simple to make, and you usually have all of these ingredients at home. Perfect for a hearty dinner. Great as a leftover as well. So simple, and so delicious [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "3/4", "1/4", NA] [RecipeIngredientParts] ["chicken breasts", "head of broccoli", "pesto sauce", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 563.9 [FatContent] 20.3 [SaturatedFatContent] 7.5 [CholesterolContent] 113.2 [SodiumContent] 150.0 [CarbohydrateContent] 53.1 [FiberContent] 5.8 [SugarContent] 3.6 [ProteinContent] 42.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil water for pasta. Cook chicken however you like, sautee usually works best. Keep warm. Chop up the broccoli and steam to desired consistancy- usually 7 minutes. Cook and drain pasta. Add chicken, broccoli, pesto and cream to the pasta. Mix thouroughly- add salt and pepper to taste. Enjoy.
[Name] Fabulous Hot Chocolate [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Fabulous Hot Chocolate 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/12/44/4/picTH8kRO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/44/4/piclMXP7k.jpg"] [RecipeCategory] Beverages [Keywords] ["Kid Friendly", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "6"] [RecipeIngredientParts] "milk" [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 315.3 [FatContent] 18.3 [SaturatedFatContent] 11.3 [CholesterolContent] 57.1 [SodiumContent] 116.7 [CarbohydrateContent] 32.4 [FiberContent] 0.5 [SugarContent] 25.4 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] In a saucepan, mix condensed milk and chocolate pieces. Stir constantly over low heat until chocolate melts. Cool to room Temperature. Fold in the whipped cream. Use now, or store covered in the fridge for up to one week. To make the hot chocolate spoon a 1/4 cup of chocolate mix into a mug, add 1/2 cup of hot milk, stir and enjoy.
[Name] Homemade Chocolate Pudding [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Homemade Chocolate Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["5", "1 1/2", "3 - 3 1/2", "1", "1", "1", "3"] [RecipeIngredientParts] ["eggs", "sugar", "milk", "salt", "vanilla", "chocolate chips", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 618.3 [FatContent] 25.4 [SaturatedFatContent] 14.0 [CholesterolContent] 193.3 [SodiumContent] 150.5 [CarbohydrateContent] 95.1 [FiberContent] 3.3 [SugarContent] 80.9 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 2 pies [RecipeInstructions] Beat yolks with sugar, milk, salt, vanilla, corn starch and choc chips. Heat on medium heat. Stir constantly (I prefer using a double boiler] Don't let it burn. When it thickens pour into dishes or pie shell. Use the egg whites for your meringue if so desired.
[Name] Spaghetti With Meat [AuthorId] 18868 [AuthorName] Mike Hinch [CookTime] PT8H [PrepTime] PT25M [TotalTime] PT8H25M [DatePublished] 2001-10-05T18:58:00Z [Description] This recipe has seen many changes over the years. It takes awhile to prepare but the smell that fills the house and the great flavor makes it well worth the time. This sauce freezes well so you can use half and freeze the rest for latter. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Meat", "European", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "2", "3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["tomato juice", "water", "tomato paste", "garlic cloves", "bay leaves", "clove", "allspice", "ginger", "cinnamon", "onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 203.2 [FatContent] 6.0 [SaturatedFatContent] 2.0 [CholesterolContent] 54.4 [SodiumContent] 853.2 [CarbohydrateContent] 18.9 [FiberContent] 2.6 [SugarContent] 12.4 [ProteinContent] 21.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot brown meat (If you only brown one side of meat it will retain it's size and absorb more flavour from the sauce]. Add all other ingredients. Heat to a near boil. Reduce heat and allow to simmer for 6-8 hours until sauce thickens. Serve with spaghetti noodles and cheese of your choice.
[Name] Crock Pot Creamy Chicken [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2001-10-05T18:58:00Z [Description] This has quickly become a favorite around this house. Even my husband, who hates mushrooms, gobbles this dinner up. Of course, being prepared in a crock-pot makes it very easy to make. I have a very large crock-pot, so you may want to scale this down a little for a smaller pot. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/44/7/pickGgNAK.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["8", "8", "1", "2", "2", "4", "1"] [RecipeIngredientParts] ["chicken thighs", "mushrooms", "milk", "water", "onion"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 455.4 [FatContent] 21.1 [SaturatedFatContent] 6.6 [CholesterolContent] 87.5 [SodiumContent] 574.8 [CarbohydrateContent] 42.2 [FiberContent] 3.8 [SugarContent] 3.5 [ProteinContent] 24.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in slow cooker or crock pot. Cook for about 6 hours, or until potatoes are tender and chicken is falling off the bone. Salt and pepper to taste.
[Name] Pepperoni Pizza Pasta [AuthorId] 19585 [AuthorName] Sarah_Ont [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-05T18:58:00Z [Description] my husband loves this recipe for lunch! I got it on a website (forgot which one) and modified it to suit his tastes. Leftover sauce freezes well. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Kid Friendly", "< 30 Mins", "Freezer", "Stove Top"] [RecipeIngredientQuantities] ["8", "1 1/2", "2", "1", "4", "1/4", "1", "1 1/2", "1", "1 1/2", "4"] [RecipeIngredientParts] ["bow tie pasta", "green peppers", "garlic", "stewed tomatoes", "pepper", "onion", "olive oil", "basil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.2 [FatContent] 16.7 [SaturatedFatContent] 6.1 [CholesterolContent] 66.5 [SodiumContent] 602.3 [CarbohydrateContent] 38.2 [FiberContent] 3.8 [SugarContent] 6.8 [ProteinContent] 15.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] cook pasta. Saute garlic and vegetables in the oil. Add tomatoes and basil and cook for 10 minutes. Stir in remaining ingredients and toss with pasta. Serve and enjoy!
[Name] Haluski for a crowd [AuthorId] 20579 [AuthorName] Scott Orlowski [CookTime] PT4H [PrepTime] PT2H [TotalTime] PT6H [DatePublished] 2001-10-05T18:58:00Z [Description] This recipe was handed down from my Polish grandmother. I make it every weekend and a local social organization sells servings as a fund-raiser. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Polish", "Czech", "European", "Weeknight", "Roast", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["15", "5", "3 -6", "4", NA, NA, NA] [RecipeIngredientParts] ["cabbage", "onions", "butter", "salt", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 289.6 [FatContent] 12.9 [SaturatedFatContent] 7.5 [CholesterolContent] 59.9 [SodiumContent] 112.0 [CarbohydrateContent] 38.2 [FiberContent] 5.0 [SugarContent] 7.5 [ProteinContent] 7.7 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] ["In a large electric roaster (like Hamilton Beach] set on 175 degrees F.", ",melt 4 sticks butter.", "Coarsely chop cabbage and onions and pack into roaster.", "Roast for 2 hours, stirring every 30 minutes.", "Continue roasting and prepare noodles (one bag at a time] according to package directions.", "With each bag of prepared noodles, add 1/2 stick of butter, salt, celery salt and garlic powder to taste.", "It takes about 1-1/2 hours to prepare and add all of the noodles.", "Continue roasting for 1 additional hour." ]
[Name] Linguine with Chicken and Peanut Sauce [AuthorId] 135566 [AuthorName] LainieBug [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Linguine with Chicken and Peanut Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/0/Gry9xnpGQEaIPXyZIJTQ_IMG_4272-linguine-chicken-peanut-sauce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/0/URWPj7iRtyXzBZ0i2zwR_IMG_4302-linguine-chicken-peanut-sauce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/0/U2lTbMSVQ9iiPDSMID7r_IMG_4250-linguine-chicken-peanut-sauce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/0/picR5r6zP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/0/pic6udrWj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/0/piczwr13n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/0/picVOl5XB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/0/picgfNGq5.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "< 15 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2", "2", "1", "1/8 - 1/4", "1/2", "4", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["dry linguine", "spaghetti", "chicken broth", "dry white wine", "water", "soy sauce", "cornstarch", "peanut butter", "boneless skinless chicken breast halves", "onion", "garlic", "fresh ginger", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 622.7 [FatContent] 24.7 [SaturatedFatContent] 4.9 [CholesterolContent] 75.5 [SodiumContent] 1131.0 [CarbohydrateContent] 60.9 [FiberContent] 9.4 [SugarContent] 4.9 [ProteinContent] 41.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta according to package directions, preferably al dente (firm to the bite].", "Drain; keep warm.", "For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.", "Stir in peanut butter until smooth.", "Set aside.", "Rinse chicken; pat dry with paper towels.", "Cut into 1-inch pieces.", "Set aside.", "In a wok or large skillet heat the oil over medium-high heat.", "(Add more oil as necessary during cooking.] Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutes or until onion is crisp-tender.", "Remove onion mixture from wok.", "Add the chicken to the wok.", "Stir-fry about 3 minutes or until chicken is tender and no longer pink.", "Push the chicken from the center of the wok.", "Stir sauce; add to center of the wok.", "cook and stir until thickened and bubbly.", "Cook and stir for 2 minutes more.", "Return onion mixture to wok; stir all ingredients together.", "Arrange pasta on individual plates or a serving platter.", "Spoon the chicken mixture over pasta.", "Sprinkle with green onions." ]
[Name] Lemon Chicken Cutlets [AuthorId] 37713 [AuthorName] kimbearly [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-10-05T18:58:00Z [Description] Make and share this Lemon Chicken Cutlets recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Potluck", "< 15 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, NA, NA, "4", "2", "2", "2", "1/4", "2", NA] [RecipeIngredientParts] ["chicken breast halves", "salt", "pepper", "garlic powder", "all-purpose flour", "butter", "olive oil", "all-purpose flour", "chicken broth", "lemon juice", "fresh flat-leaf parsley", "lemon slice"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 192.9 [FatContent] 14.6 [SaturatedFatContent] 5.7 [CholesterolContent] 50.1 [SodiumContent] 272.3 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick. Season cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess. In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Remove from pan; keep warm. Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute. Stir in chicken broth, stirring up any browned bits from the bottom of skillet. Heat to boiling and cook until thickened, about 2-3 minutes . Remove from heat and stir in lemon juice and parsley. Season with additional salt and pepper, as desired. Serve lemon sauce with cutlets. Garnish with lemon slices, if desired.
[Name] Sweet Potato Wedges [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Sweet Potato Wedges 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/12/45/2/picb1REdp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/2/picNjVDI8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/2/picd9niYo.jpg"] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1/4", "1/8", NA] [RecipeIngredientParts] ["sweet potatoes", "olive oil", "curry powder", "salt", "ground cumin", "ground cloves", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 67.4 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 181.6 [CarbohydrateContent] 13.3 [FiberContent] 2.1 [SugarContent] 2.7 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425F degrees. Cut sweet potatoes in half lengthwise, then cut each half lengthwise into six wedges. Mix with remaining ingredients in a bowl. Toss gently to coat potatoes thoroughly. Place wedges on a baking sheet without letting them touch and bake for 25 minutes or until very tender.
[Name] Reuben Casserole W/ Cornbread [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Reuben Casserole W/ Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["20", "2", "1/3", "2 1/4", "6", "6", "1", "1", "1/3", "3", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sauerkraut", "tomatoes", "black olives", "corned beef", "swiss cheese", "egg", "buttermilk", "milk", "sugar", "mayonnaise", "mustard", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.6 [FatContent] 29.5 [SaturatedFatContent] 9.6 [CholesterolContent] 92.0 [SodiumContent] 1783.2 [CarbohydrateContent] 29.0 [FiberContent] 5.9 [SugarContent] 8.2 [ProteinContent] 19.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425F degrees.", "In ungreased 10 1/2\" cast iron skillet, layer sauerkraut, tomato slices, salad dressing, olives and corned beef.", "Top with cheese; set aside.", "In medium bowl, beat egg.", "Add buttermilk, milk and oil; mix well.", "Add remaining cornbread ingredients; stir until smooth.", "Pour over filling mixture in skillet.", "Bake for 30-35 minutes or until golden brown.", "Meanwhile, combine all mustard sauce ingredients, blend well.", "Serve casserole with mustard sauce." ]
[Name] Pumpkin Squares [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Pumpkin Squares 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/12/45/4/picRxFDLN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/4/picoIG34Z.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "2", "13 1/2", "3/4", "2", "1/2", "1", "1/2", "1/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["flour", "brown sugar", "butter", "margarine", "canned pumpkin", "evaporated milk", "sugar", "eggs", "salt", "ground cinnamon", "ground ginger", "ground cloves", "pecans", "brown sugar", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 177.2 [FatContent] 8.3 [SaturatedFatContent] 4.1 [CholesterolContent] 35.0 [SodiumContent] 158.3 [CarbohydrateContent] 24.0 [FiberContent] 1.2 [SugarContent] 15.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Combine flour, oats, brown sugar and butter in a bowl. Mix until crumbly, using an electric mixer on low speed. Press into a ungreased 13x9x2-inch pan. Bake at 350°F oven for 15 minutes. Combine pumpkin, milk, eggs, white sugar, salt and spices in a mixing bowl-beat well. Pour into baked crust. Bake for another 20 minutes on 350°F. Combine pecans, brown sugar and butter; sprinkle over pumpkin filling and put back in the oven for another 15-20 minutes, or until filling is set. Cool in pan on a rack, then cut and serve.
[Name] Orange Pork Chops for 2 [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Orange Pork Chops for 2 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/12/45/5/LTxASlTW2Jq4UmGcySgP_0S9A9063.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/5/DmQyDF9dRYGva4ZHc2iw_0S9A9029.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/5/uuXn2Z2JRv6HUCVaq30C_0S9A9057.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/5/piczbHkVP.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Canadian", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["extra virgin olive oil", "sweet potatoes", "orange", "cinnamon", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 484.8 [FatContent] 24.8 [SaturatedFatContent] 6.9 [CholesterolContent] 137.3 [SodiumContent] 145.3 [CarbohydrateContent] 20.8 [FiberContent] 3.6 [SugarContent] 8.8 [ProteinContent] 42.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Brown chops in hot oil. squeeze juice of 1/2 orange over pork chops,deglaze the pan while browning chops. Cut sweet potatoe into 1/2 inch slices. Place meat, juice and sweet potatoe slices in a baking dish, sprinkle with cinnamon, salt and cayenne pepper, Cover all with orange slices. Bake covered in 350 degree oven for 1 hour or until meat is tender.
[Name] Garlic Lime Chicken [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Garlic Lime Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "6", "3", "1", "1", "1/2", "2 -3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "low sodium soy sauce", "fresh lime juice", "Worcestershire sauce", "dry mustard", "pepper", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 183.0 [FatContent] 3.5 [SaturatedFatContent] 0.7 [CholesterolContent] 75.5 [SodiumContent] 1821.2 [CarbohydrateContent] 9.2 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 28.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Marinate chicken with all ingredients except pepper for 30 minutes. Remove chicken and sprinkle with pepper. Spray a non stick pan with butter flavoured spray. Cook chicken about 6 minutes per side at medium heat. This can be grilled also.

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