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[Name] Crock Pot Cream Cheese Chicken [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT7H [PrepTime] PT20M [TotalTime] PT7H20M [DatePublished] 2001-10-06T09:00:00Z [Description] I got this recipe from a nurse at work. We're always sharing easy and family-pleasing recipes. The sauce tastes like a creamy Alfredo sauce. This is great with noodles. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/VVn84YRTQmeNB0cBrcr4_0S9A3316.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/4NncHcPReqIIrZlb8yzA_0S9A3317.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/A48oQPYeRuqVlfNBo0an-047-cream-cheese-chicken.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12458/VHx4dDtlRpq44oN0mvJD_20170326_091824.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/HnOcatAQqeEtXzbkxNqA_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/picJTeAEY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/lxl28KMvQYqG874jAiwO_0S9A3306.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/zzAXXAe6RsaMjhYWcrfO-20140216_161955.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/HcCY0TBCQDWFOnXbK1Ds-016-cream-cheese-chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/HZB9nGKlSqG47SxE5aJR-005-cream-cheese-chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/01498259073.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/01498258916.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12458/lUPF6DDQZK72zKWjnWgN_IMG_4137.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/01479341399.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/01479341399.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/01463357380.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/01463357367.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/3WMeb84ScaGQu6WtZRJI_1424644963375214581049.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/FIwLeTX6Suy3MPyptoVi-image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/picGASTAx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/pickqsd9e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/picAumDtI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/pic4uQH2t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/picL1QV3X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/picZdCn9k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/picOXoCum.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/picdckaZZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/picSsAQYZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/8/33543.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Kid Friendly", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", "1", "4", "1", "1", "1", "8", "1/2"] [RecipeIngredientParts] ["chicken pieces", "butter", "onion", "garlic clove", "cream cheese", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 709.0 [Calories] 547.4 [FatContent] 44.4 [SaturatedFatContent] 19.0 [CholesterolContent] 169.5 [SodiumContent] 696.8 [CarbohydrateContent] 6.4 [FiberContent] 0.2 [SugarContent] 2.0 [ProteinContent] 29.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter. Cook on low for 4-6 hours. Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crock pot and cook on low for an additional hour.
[Name] Cheese And Wine Chicken [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-10-06T09:00:00Z [Description] This is a very "cook friendly" recipe. Very easy to put together and very satisfying for dinner guests. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/45/9/pic4IxexW.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Very Low Carbs", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", NA, "1", "2", NA] [RecipeIngredientParts] ["chicken", "mushroom", "garlic", "curry powder", "dry white wine", "cheddar cheese", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 796.8 [FatContent] 54.6 [SaturatedFatContent] 21.9 [CholesterolContent] 214.6 [SodiumContent] 992.5 [CarbohydrateContent] 9.1 [FiberContent] 0.5 [SugarContent] 2.5 [ProteinContent] 54.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place cut up chicken in a shallow pan. Mix all ingredients except cheese and paprika. Pour over chicken. Sprinkle with cheese and paprika. Bake at 325 for 1 1/2 hours.
[Name] Shrimp Ramekins [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-06T09:00:00Z [Description] "cooking for 1 or 2" - Katherine Greenberg and Barbara Kyte. Great for one, or make as many as needed, great tasting shrimp!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/0/picEQl5zA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/0/picQJFvud.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "High Protein", "High In...", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "2", "1", "1", NA, NA, "1", "1"] [RecipeIngredientParts] ["butter", "flour", "milk", "chives", "shrimp", "dry sherry", "salt", "cayenne", "wheat germ", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 495.0 [FatContent] 20.1 [SaturatedFatContent] 10.5 [CholesterolContent] 524.6 [SodiumContent] 2365.4 [CarbohydrateContent] 15.1 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 57.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan over medium heat melt the butter and then whisk in the flour. Quickly whisk in the milk and cook, whisking until thickened. Add chives, shrimp,sherry, salt and cayenne. Spoon into buttered ramekins or baking shells. Sprinkle top with wheat germ and cheese. Bake at 350 degrees for 15 minutes. Can be done ahead and refrigerated till ready to pop in the oven.
[Name] Turkey Quesadillas [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-10-06T09:00:00Z [Description] Instead of sandwiches again, try this quick and easy way to use up that left over turkey. This could be done with left over beef, pork, lamb or chicken [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Cheese", "Meat", "Kid Friendly", "Microwave", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "8", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["turkey", "flour tortillas", "cheddar cheese", "green onion", "jalapeno chile", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 740.4 [FatContent] 34.4 [SaturatedFatContent] 16.0 [CholesterolContent] 117.2 [SodiumContent] 1511.0 [CarbohydrateContent] 64.5 [FiberContent] 5.3 [SugarContent] 5.2 [ProteinContent] 42.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle four tortillas with turkey, cheese, green onion and chilies. Drizzle salsa over top. Cover with other tortillia. Microwave on high for 1-2 minutes each until cheese is melted and turkey heated. Serve with extra salsa, extra cheese, sour cream, tomato, guacamole etc.
[Name] Mexican Egg Cups [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT26M [PrepTime] PT15M [TotalTime] PT41M [DatePublished] 2001-10-06T09:00:00Z [Description] Looks very attractive on a buffet table. You can line the cups with biscuit dough and get the egg mixture ready ahead of time then with your oven preheated pour the egg mixture into the dough lined cups pop into the oven and in 1/2 hour lovely hot Mexi cups are ready. I like to use a jalapeño stuffed Olive on top and hot sauce in the eggs [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/2/picZ05gJW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/2/picjnyHSE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/2/picTMfQND.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/2/picnGEDrf.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Canadian", "Mexican", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "9", "1/3", "1/2", "1/2", "1/3", "1/2", "1/4", "10", NA] [RecipeIngredientParts] ["monterey jack cheese", "eggs", "milk", "onion", "green pepper", "pimiento", "salt", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.9 [FatContent] 24.9 [SaturatedFatContent] 9.6 [CholesterolContent] 403.1 [SodiumContent] 1186.2 [CarbohydrateContent] 31.3 [FiberContent] 1.6 [SugarContent] 7.1 [ProteinContent] 21.6 [RecipeServings] 5.0 [RecipeYield] 10 Egg cups [RecipeInstructions] Oven temp 375°F. Lightly flour board and roll out each of the ten biscuits to a 5 1/2 inch circle. Pat circles into custard cups (or large muffin tins] so the dough comes to the top edge of the cup. Sprinkle 1 tbsp of cheese in each cup. In a bowl whisk; eggs, milk, onion, green pepper, pimiento, salt and hot pepper sauce. Pour a 1/4 cup of the egg mixture into each cup on top of the cheese. Bake 25 minutes or until a wooden toothpick comes out clean. Sprinkle remaining cheese equally divided on top of each egg cup. Top with a slice of olive. Bake 1 minute or until cheese melts. Sprinkle with cayenne (optional].
[Name] Chicken Dinner in a Pot [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-10-06T09:00:00Z [Description] A full meal can be cooking while you relax and enjoy a glass of wine!! Simple, tasty and very little to clean up. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "4", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["skinless chicken breast halves", "potatoes", "carrots", "green beans", "frozen green beans", "onion", "dried parsley", "dry sherry"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 467.2 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 68.4 [SodiumContent] 127.7 [CarbohydrateContent] 52.7 [FiberContent] 8.2 [SugarContent] 6.9 [ProteinContent] 33.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put chicken in large ovenware pot. Place potatoes on top of chicken. Add other vegetables. Sprinkle with pepper and dried herbs. Pour sherry over and cover tightly. Bake at 300 for 2 hours.
[Name] Sweet Potato Biscuits [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Sweet Potato Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2 - 1", "1 1/4", "4", "1", "3"] [RecipeIngredientParts] ["sweet potatoes", "butter", "milk", "self-rising flour", "baking soda", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 394.3 [FatContent] 13.5 [SaturatedFatContent] 8.3 [CholesterolContent] 35.8 [SodiumContent] 920.4 [CarbohydrateContent] 59.6 [FiberContent] 2.7 [SugarContent] 6.3 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar. Shape the dough into a ball and knead about 8-10 times on a well-floured board. Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter. Bake in a greased baking pan in a 400F degrees oven for 15-20 minutes or until brown.
[Name] Pork Vindaloo [AuthorId] 19709 [AuthorName] Angela2 [CookTime] PT1H [PrepTime] PT1H10M [TotalTime] PT2H10M [DatePublished] 2001-10-06T09:00:00Z [Description] This is one of favorite Indian recipes. It's relatively easy and full of flavor. I like to serve with basmati rice and lentils. This is also good as vegetarian by using cubed veggies instead of meat ie. eggplant, carrots, potatoes or whatever you like. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Fruit", "Vegetable", "Nuts", "Meat", "Asian", "Indian", "Very Low Carbs", "High Protein", "High In...", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "2", "6 -8", "1", NA, "1", "1", "1 -2", "1", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["pork", "cider vinegar", "white wine", "garam masala", "garlic", "fresh ginger", "powdered ginger", "red pepper flakes", "salt", "cinnamon", "onion", "brown sugar", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 662.4 [FatContent] 35.0 [SaturatedFatContent] 10.8 [CholesterolContent] 204.8 [SodiumContent] 726.5 [CarbohydrateContent] 11.9 [FiberContent] 1.8 [SugarContent] 5.6 [ProteinContent] 68.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine vinegar, wine, garam masala, ginger, red pepper, and salt in a blender.", "Move to a container.", "Cut up meat into cubes and add to the mixture.", "Let marinate in the fridge for at least an hour.", "Add olive oil to a large saute pan.", "Chop onions and add to pan.", "Saute until golden.", "Add almonds and saute for a min.", "Add cubed meat.", "Break peppers in half and add them as well.", "Add cinnamon and sugar.", "Let cook covered for 45 minutes on simmer.", "Remove cover, add the light cream, and cook uncovered for 15 more minutes." ]
[Name] Crunchy Ranch Chicken Fingers [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-06T09:00:00Z [Description] An easy appetizer or part of a meal. Try using other dressings for a different taste, use cilantro instead of parsley or add some chili powder for an extra zing [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/6/picIWFMSF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/6/pic8mYskL.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1"] [RecipeIngredientParts] ["fresh parsley", "water", "boneless skinless chicken breast"] [AggregatedRating] 4.5 [ReviewCount] 31.0 [Calories] 249.0 [FatContent] 11.8 [SaturatedFatContent] 2.0 [CholesterolContent] 71.2 [SodiumContent] 316.1 [CarbohydrateContent] 7.0 [FiberContent] 0.3 [SugarContent] 1.5 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cornflake crumbs and parsley. Combine dressing and water in another bowl. Dip chicken into dressing mixture. Cover with cornflake mixture. Place on lightly sprayed non stick pan. Bake 8 minutes or until tender in a 425 degree oven.
[Name] Pumpkin and Pineapple Cookies [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Pumpkin and Pineapple Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1", "1/2", "1", "1", "2", "1/2", "1/2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "white sugar", "egg", "canned pumpkin", "pineapple", "pecans", "flour", "baking powder", "baking soda", "salt", "ground cinnamon", "milk"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 708.4 [FatContent] 31.0 [SaturatedFatContent] 11.6 [CholesterolContent] 77.3 [SodiumContent] 568.9 [CarbohydrateContent] 101.9 [FiberContent] 6.0 [SugarContent] 55.6 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 6 dozen cookies [RecipeInstructions] Cream butter and sugars until light and fluffy. Beat in egg, then beat in pumpkin and pineapple. Stir in nuts and oats. Sift together dry ingredients and add alternately with milk to creamed mixture. Drop by teaspoonfuls about 2\"apart onto a greased baking sheet. Bake in a 350-f oven for 8-10 minutes. Place cookies on a rack to cool.
[Name] Easy Beef Stroganoff [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-10-06T09:00:00Z [Description] My mom's recipe! Delicious and easy meal on those cold winter days. You can cook it either in oven or crockpot; but I find the meat is more tender when made in the crockpot. Make sure you wash off the cubes well. If you find the mixture to be thin after cooking awhile, you can add another can of soup. Serve with warm bread & colorful vegetable (for nice presentation). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/8/oHo0bT3HREKviH2nUngU-Beef_Stroganoff.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/8/12468.jpg"] [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Winter", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["beef stew meat", "beef chuck", "water"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 433.4 [FatContent] 19.1 [SaturatedFatContent] 6.5 [CholesterolContent] 145.2 [SodiumContent] 1637.4 [CarbohydrateContent] 13.7 [FiberContent] 0.3 [SugarContent] 2.4 [ProteinContent] 52.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Crock Pot: Rinse and drain cubes well. Add all ingredients into crockpot. Cook on low for 8-10 hours. Serve over noodles. Oven: Rinse cubes well. Add all ingredients into casserole dish. Bake, covered at 350 degrees for 3 hours. Serve over noodles.
[Name] Manhattan Clam Chowder (Quick) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Manhattan Clam Chowder (Quick) 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/12/46/9/picM51NQg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/9/picDTZ0bi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/9/pic5NPAtQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/9/picawe0kN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/9/picjgeJnR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/46/9/picQqv6JS.jpg"] [RecipeCategory] Chowders [Keywords] ["One Dish Meal", "Lunch/Snacks", "Canadian", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1", "1", "1", NA, NA, "1", NA] [RecipeIngredientParts] ["onions", "celery", "minced clams", "tomatoes", "potato", "carrot", "thyme", "marjoram", "salt", "cayenne pepper", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 251.6 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 46.0 [SodiumContent] 137.3 [CarbohydrateContent] 32.5 [FiberContent] 5.5 [SugarContent] 8.3 [ProteinContent] 26.4 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Combine all ingredients except crackers in a saucepan. Simmer covered for 30 minutes or until veggies are tender. Serve with oyster crackers or crackers of your choice.
[Name] Kahlua IIi [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT720H [PrepTime] PT15M [TotalTime] PT720H15M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Kahlua IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1/2", "2", "1"] [RecipeIngredientParts] ["sugar", "water", "instant coffee", "100 proof vodka", "vanilla bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8448.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 52.7 [CarbohydrateContent] 817.6 [FiberContent] 0.0 [SugarContent] 799.3 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] Boil sugar and water for 5 minutes. Remove from heat and add coffee. Cool. Add vodka and vanilla bean. Put in gallon jug. Let stand for 30 days. Shake daily. Pour into bottles.
[Name] Vegetarian Rollups [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-10-06T09:00:00Z [Description] Make and share this Vegetarian Rollups recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["16", "8", "4", "4 1/2", "1", "8"] [RecipeIngredientParts] ["cream cheese", "sour cream", "black olives", "green chilies", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 504.3 [FatContent] 39.9 [SaturatedFatContent] 22.8 [CholesterolContent] 100.7 [SodiumContent] 665.6 [CarbohydrateContent] 27.5 [FiberContent] 2.2 [SugarContent] 2.1 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except tortillas. Spread mixture on tortilla and roll up. Refrigerate until serving. At serving time, slice on the diagonal. Sprinkle tops with paprika, if desired.
[Name] Tomato Sandwich from Italy [AuthorId] 20046 [AuthorName] David Lettvin [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-06T09:59:00Z [Description] This is a common lunchtime sandwich in Naples, Italy. When I lived there, I ate them at least three times a week. It is perfectly acceptable to add other stuff like capers, oregano, crushed black olives, etc. but the basic sandwich is so glorious that you really don't need to get complicated. This simple recipe is the epitome of summer to me. Feel free to modify to taste, but reme [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/47/2/pic3XVu7Z.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Vegan", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1 -6", "1", NA, "1", NA, NA] [RecipeIngredientParts] ["tomatoes", "fresh garlic", "fresh basil", "extra virgin olive oil", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 430.7 [FatContent] 5.5 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 882.4 [CarbohydrateContent] 80.2 [FiberContent] 5.6 [SugarContent] 4.5 [ProteinContent] 14.4 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] All ingredients in this recipe are to taste. Assume that each person will eat at least a half loaf sandwich. Build these sandwiches immediately before serving. Slice tomatoes to 1/4 or 1/2 inch slices. Crush lots of fresh garlic cloves. Chop some basil leaves leave some whole for decoration. Cut loaf of Italian bread in half crosswise. Slice each half loaf lengthwise but NOT all the way through as you would for a sub sandwich. Open each half loaf flat. Drizzle a good amount of olive oil on both sides of the loaf. Spread fresh garlic (to taste] on bottom of loaf. Spread some chopped basil (to taste] on bottom of loaf. Lay tomato slices on bottom of loaf slightly overlapping. Add more garlic if desired. Salt and pepper to taste. Add some whole basil leaves for decoration. Serve open for eye appeal.
[Name] Artichoke, Garlic Parmesan Dip [AuthorId] 20629 [AuthorName] Jennifer Reynolds [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-06T09:59:00Z [Description] This recipe is a hit wherever I take it. I copied it from a friend at a baby shower because I liked it so much. I love it for its simplicity and great taste! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/47/3/pic6TmvTT.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA] [RecipeIngredientParts] ["artichoke hearts", "parmesan cheese", "mayonnaise", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 63.8 [FatContent] 3.0 [SaturatedFatContent] 1.8 [CholesterolContent] 8.8 [SodiumContent] 176.3 [CarbohydrateContent] 5.1 [FiberContent] 3.4 [SugarContent] 0.5 [ProteinContent] 5.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Drain artichoke hearts and puree them in your food processor. Mix pureed artichoke hearts, one cup of mayonnaise, one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish. Bake in oven at 350°F degrees for 25-35 minutes until light golden brown. Let cool for 10 minutes before serving with wheatables vegetable flavored crackers.
[Name] Pina Colada Pancakes with Rum Sauce [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2001-10-06T09:59:00Z [Description] Make and share this Pina Colada Pancakes with Rum 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/12/47/4/pic5DTcYh.jpg" [RecipeCategory] Breakfast [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/2", "1", "2", "1", "1/4", "1", "4", "1 1/2", "1/4", "2"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "salt", "pineapple", "eggs", "milk", "coconut", "powdered sugar", "rum"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 233.7 [FatContent] 9.4 [SaturatedFatContent] 4.5 [CholesterolContent] 76.4 [SodiumContent] 230.6 [CarbohydrateContent] 32.5 [FiberContent] 1.7 [SugarContent] 17.3 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 16 pancakes [RecipeInstructions] Make the rum Sauce first& refrigerate. In a bowl beat the egg yolks until thickened and lemon yellow,about 5 minutes on high speed. Add powdered sugar and keep beating until combined, use medium speed. Gradually stir in rum until blended. Fold in whipped topping Makes 2 cups of Sauce. ----------PANCAKES------------. In a large bowl, mix flour, baking powder, sugar& salt. Drain Pineapple, reserve syrup. Add water to syrup to make 1 cup. In another bowl combine eggs,syrup-water, milk& veggie oil. Add to flour mixture. Stir very lightly and only until combined: the batter will be lumpy. Mix drained pineapple with the coconut. pre heat the griddle or skillet. Use 1/4 cup of batter for each pancake. Pour batter onto the griddle and top each pancake with 1 tbsp pineapple mixture, cook on medium-high heat for 2-3 minutes or until underside is brown and top is bubbly. Turn and cook 2-3 minutes more. Keep warm. Serve with Rum Sauce.
[Name] Winter-Fruit Pork Chops [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-06T09:59:00Z [Description] I love chops this way, but then again I'm a cranberry freak. I turn up the oven a bit on the last part and sometimes add some soy sauce and pineapple to the recipe. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/4", "3", "2", "5", "1/3", "1/4", "1/4", "3"] [RecipeIngredientParts] ["salt", "pepper", "oranges", "brown sugar", "fresh cranberries", "celery", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 446.7 [FatContent] 18.8 [SaturatedFatContent] 6.1 [CholesterolContent] 137.3 [SodiumContent] 510.5 [CarbohydrateContent] 23.8 [FiberContent] 3.1 [SugarContent] 11.4 [ProteinContent] 43.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a heavy skillet brown chops in a small amount of butter or oil-remove and place in a casserole dish in a single layer-salt and pepper them. Cut 6 slices from the middle of the oranges. Squeeze juice from remaining orange pieces and the last whole one. You will want 1/2 cup juice plus 3 T. Set aside the 3 T. Mix the 1/2 cup juice with the brown sugar and pour over chops. Bake in 350°F oven for 45 minutes. Meanwhile dice bread, cranberries, celery and add to that salt and juice in a small bowl. Pull chops out of the oven, place an orange slice on each and mound with cranberry \"stuffing\". Spoon on some juice from the pan; return to oven and bake for 15 minutes longer.
[Name] Turkey and Mushroom Pasta [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-06T14:33:00Z [Description] Make and share this Turkey and Mushroom Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Canadian", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "8", "2", "2", "1", "1/4", "1/4", "1/3", "1/2"] [RecipeIngredientParts] ["pasta", "green onions", "button mushrooms", "turkey", "butter", "poultry seasoning", "sage", "salt", "fresh ground pepper", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 629.2 [FatContent] 26.3 [SaturatedFatContent] 15.4 [CholesterolContent] 56.6 [SodiumContent] 647.4 [CarbohydrateContent] 80.7 [FiberContent] 5.3 [SugarContent] 4.5 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook pasta in large pot of boiling salted water until al dente, from 10-12 minutes .", "Melt butter in a large saucepan set over medium high heat.", "Add mushrooms, stir frequently until mushrooms are brown-tinged, 5-9 minutes.", "Add turkey and sprinkle with poultry seasoning, salt and pepper.", "Add turkey sauce and boil stirring often.", "Stir in sour cream and simmer over low heat, 1-2 minutes.", "Add cooked pasta to turkey mixture in pan.", "Stir gently to mix well.", "sprinkle with onions and serve." ]
[Name] Wheatberry Salad [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-06T14:33:00Z [Description] This is my creation made after tasting something similar at my local whole foods store. There will be extra dressing, just keep it in the fridge as this salad lasts quite a while and may need a shot of it if you are keeping it on hand. I brought this as a dish for a camping trip with a bunch of friends and it was universally loved and I had many requests for the recipe when we all [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegan", "Potluck", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1/4", "1/4", "1/4", "1", "1", "1 -2", "2 -3", "1", "1/4"] [RecipeIngredientParts] ["green onions", "granny smith apple", "walnuts", "dried currant", "dried cranberries", "carrot", "celery", "oranges", "lemon", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.5 [FatContent] 18.6 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 22.7 [CarbohydrateContent] 20.7 [FiberContent] 5.1 [SugarContent] 13.8 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine wheatberries, apple, walnuts, currants, cranberries, red pepper, carrot and celery in a large bowl.", "In another bowl, whisk Orange juice.", "Slowly drizzle in olive oil while whisking briskly.", "Once emulsified, add lemon juice to taste.", "Pour over berry mixture a little at a time.", "Taste after each addition and stop when you like the flavor.", "This tastes best once left overnight, but is still good the same day.", "If you are leaving it overnight, reserve any leftover dressing to add the next day as the flavor mellows a lot in the fridge." ]
[Name] Banana Peppers ala Dave [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-06T14:33:00Z [Description] Make and share this Banana Peppers ala Dave 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/12/47/8/picu4OL7C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/47/8/picRSn5xj.jpg"] [RecipeCategory] Spreads [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["14 -15", "1", "1", "2", "1", "1", "1", "3", "2 -3"] [RecipeIngredientParts] ["banana peppers", "tomatoes", "onion", "salt", "pepper", "garlic", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 36.9 [FatContent] 2.7 [SaturatedFatContent] 0.9 [CholesterolContent] 3.0 [SodiumContent] 131.8 [CarbohydrateContent] 3.1 [FiberContent] 1.4 [SugarContent] 1.3 [ProteinContent] 0.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Heat oil in deep fry pan. Add peppers and cook for 10-15 minutes . Add tomatoes,onions,garlic,balsamic vinegar and salt and pepper. Simmer for 15-20 minutes . Add butter and heat till thick. Cool and put in preserve jar. Refrigerate till needed.
[Name] Quick Minestrone [AuthorId] 20579 [AuthorName] Scott Orlowski [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-06T14:33:00Z [Description] I could never find a "minestrone" recipe that everyone really liked, so I derived this version from my family's favorite ingredients. After I prepare this soup, I pour it all into a large crockpot and keep it on "low" for a few hours. Then my teenage boys, Grandpap, and my wife can all serve themselves; since they all have different schedules. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "1", "1", "1", "3", "1", "1/2", "1", "1", "3/4"] [RecipeIngredientParts] ["butter", "carrot", "celery", "onion", "parsley flakes", "basil", "Italian tomatoes", "chicken broth", "cabbage", "fresh zucchini", "dark red kidney beans", "garbanzo beans", "spaghetti"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 171.7 [FatContent] 4.4 [SaturatedFatContent] 2.2 [CholesterolContent] 8.1 [SodiumContent] 417.0 [CarbohydrateContent] 25.4 [FiberContent] 6.0 [SugarContent] 4.3 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] 15 cups [RecipeInstructions] Thaw peas. Prep vegetables. In large Dutch oven, over medium heat, melt butter. Saute peas, carrots, celery, onions, parsley and basil for 10 minutes. Stir in tomatoes, broth, cabbage, zucchini, kidney beans, and garbanzo beans. Heat to boiling over high heat. Add pasta. Cook 20 minutes over medium heat. Salt to taste.
[Name] Apple Dip [AuthorId] 10332 [AuthorName] chris brossard [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-06T14:33:00Z [Description] My whole family enjoys this dip. I think carmel apples in the store are a little pricey so I make this instead. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "brown sugar", "vanilla", "peanuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 341.0 [FatContent] 25.2 [SaturatedFatContent] 10.0 [CholesterolContent] 41.6 [SodiumContent] 123.5 [CarbohydrateContent] 22.9 [FiberContent] 2.1 [SugarContent] 18.8 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all together. Serve with apple slices.
[Name] Grilled Vegetable Salad [AuthorId] 20046 [AuthorName] David Lettvin [CookTime] PT15M [PrepTime] PT3H [TotalTime] PT3H15M [DatePublished] 2001-10-06T14:33:00Z [Description] This is a simple grilled vegetable salad that is limited only by ingenuity. Further ingredients could include green peppers, red peppers, scallions. onions, asparagus, etc. An alternative to serving this as salad is to pile it on Italian or French bread and serve as open-faced sandwiches. If you are not vegetarian, you could also add steak or chicken strips. Someone has suggested [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Vegan", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["eggplant", "zucchini", "garlic", "basil", "oregano", "extra virgin olive oil", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.7 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 20.0 [CarbohydrateContent] 22.3 [FiberContent] 8.1 [SugarContent] 10.3 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 1 Salad [RecipeInstructions] Slice eggplant, zucchini, and summer squash into 1/4 inch slices. Put a layer of eggplant in a deep dish and salt it. Add another layer and salt it. Continue until eggplant is all salted. Let the eggplant sit for 2-3 hours occasionally draining liquid. Fire up the grill. Pour olive oil into a shallow flat-bottomed bowl and use it to coat both sides of each slice with olive oil. Put slices on grill. Grill till grill marks are prominent. Remove slices and let cool. Slice each flat slice into 1/2-1 inch strips. Place in a wide shallow bowl (see above]. Drizzle a good amount of olive oil over the strips (You should have excess oil in the bottom of the bowl]. Add garlic and herbs to taste. Salt and pepper to taste. Allow to marinate for 30-60 minutes. Serve.
[Name] Jewish Salad [AuthorId] 16758 [AuthorName] sheila [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-06T14:33:00Z [Description] This is a meal that was passed on for many years. We make this every New Years for family and friends. I hope you enjoy as much as we do. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", NA, "3", "1", "5", "1", "1/3", "1/3"] [RecipeIngredientParts] ["hamburger", "onion", "garlic powder", "peas", "cabbage", "potatoes", "mayonnaise", "vinegar", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 714.8 [FatContent] 20.1 [SaturatedFatContent] 7.6 [CholesterolContent] 114.2 [SodiumContent] 156.4 [CarbohydrateContent] 82.8 [FiberContent] 18.2 [SugarContent] 16.1 [ProteinContent] 51.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fry the hamburger with the onions. Add garlic powder. Cook peas. Grate cabbage. Fry the potatoes and cut them in half. Layer everything: first you put the cabbage,then you put the hamburger (use a spoon that the fat can drain out of], then the peas (use a spoon that the juice can drain from], then the french fries. For Sauce: Mix ingredients together. Pour over your meal (sometimes you need more sauce--we use a lot of it].
[Name] Cinnamon Seasonal Fruit Dip [AuthorId] 10332 [AuthorName] chris brossard [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-06T14:33:00Z [Description] Make and share this Cinnamon Seasonal Fruit Dip 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/12/48/3/picxv6e3g.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "8", "1/2"] [RecipeIngredientParts] ["marshmallow creme", "nutmeg", "cream cheese", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 239.2 [FatContent] 13.3 [SaturatedFatContent] 8.3 [CholesterolContent] 41.6 [SodiumContent] 138.3 [CarbohydrateContent] 27.3 [FiberContent] 0.2 [SugarContent] 15.6 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat together. Serve with fruit.
[Name] Cheese Omelette [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-10-06T17:49:00Z [Description] Make and share this Cheese Omelette 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/12/48/4/12484.jpg" [RecipeCategory] Breakfast [Keywords] ["Cheese", "Very Low Carbs", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA, "1"] [RecipeIngredientParts] ["eggs", "cheese", "butter"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 340.8 [FatContent] 28.3 [SaturatedFatContent] 14.7 [CholesterolContent] 471.3 [SodiumContent] 490.3 [CarbohydrateContent] 3.1 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 18.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Whisk the eggs till light and fluffy. Add cheese, salt and pepper. Mix well. Heat a 7 inch non-stick skillet and add butter. As the butter begins to smoke, lower heat and pour the beaten egg mixture. Cook covered for a minute. Fold over and serve immediately.
[Name] Quinoa pilaf with pine nuts [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-06T17:49:00Z [Description] Make and share this Quinoa pilaf with pine nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "8", "1", "1", "4", "4", "2", "3 1/3", "1", "3", NA] [RecipeIngredientParts] ["pine nuts", "onions", "garlic", "red bell peppers", "green bell pepper", "ground cumin", "ground coriander", "quinoa", "water", "fresh basil", "fresh corn kernels", "frozen corn kernels"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 369.5 [FatContent] 10.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 31.8 [CarbohydrateContent] 63.4 [FiberContent] 7.7 [SugarContent] 5.7 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Spread nuts in a single layer on an unoiled baking sheet. Bake for 3-5 minutes, or until slightly deepened in color. Set aside. In a heavy saucepan, saute onions and garlic in oil until softened. Add bell pepper, cumin and coriander; continue to saute for 5 minutes, stirring occasionally. While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes. Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes. Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender. Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts.
[Name] Alan's Chicken Joe [AuthorId] 20650 [AuthorName] Alan Gehrke [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-10-06T17:49:00Z [Description] Low-Fat Chicken Sloppy Joe Recipe. Tastes great!!! Easy to make. Less fat than beef or pork. My own recipe from scratch. Came out great the very first time. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken Breast", "Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "Healthy", "Kid Friendly", "High In...", "Weeknight", "Beginner Cook", "Stove Top", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "ketchup", "mustard", "barbecue sauce", "salsa", "Tabasco sauce", "brown sugar", "Worcestershire sauce", "fresh garlic", "onion", "oregano", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 129.8 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 68.4 [SodiumContent] 76.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 27.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Trim any fat from the chicken. Cut the chicken into small enough pieces to fit into your food processor (Chicken cuts best when still half frozen]. Cook chicken on a broiler pan (allows fat to drain] at about 275 for an hour or until done. Chop up the pieces in a chopper or food processor to desired consistency. Put ground chicken into a medium to large sauce pan, heat on low. Shake catsup bottle, squeeze 4 or 5 rings around meat. Shake Mustard bottle, squeeze 2 or 3 rings around meat. Shake barbecue bottle, squeeze 6 or 7 rings around meat. Add about 1/3 cup spaghetti sauce or salsa. (Add more or less or any sauce to desired consistency, the sauce will soak into chicken, check often when cooking]. Add a few shakes of Tabasco sauce (vary to taste]. Add 2 heaping teaspoons of brown sugar. Add 4 or 5 shakes of Worcestershire sauce (to taste]. Add cut up fresh garlic and/or onion to taste. Add oregano, only a small amount is needed. Add small amount of salt (more can be added later when served, for individual taste]. Gently stir all the ingredients together. Cover and simmer very lightly for an hour or so, stir often, don't let sauce burn! If sauce is too thick, add more catsup, barbecue, spaghetti, or salsa, if sauce is too thin, remove lid and allow enough moisture to evaporate to desired consistency. Serve on buns, bread, or tortilla chips. Tastes best when cooked, refrigerated overnight, then re-heated the next day. This allows all the spices to blend together.
[Name] Green Bean & Jerusalem Artichoke Saute [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-10-06T17:49:00Z [Description] Do it ahead right up to the last 5 minutes. Nice combo of beans and artichokes (Don't confuse Jerusalem artichokes with regular artichokes--they are very different). [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Free Of...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/3", "1/4", "1/2"] [RecipeIngredientParts] ["fresh green beans", "fresh lemon juice", "butter", "margarine", "parsley", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.9 [FatContent] 10.3 [SaturatedFatContent] 6.5 [CholesterolContent] 27.1 [SodiumContent] 80.1 [CarbohydrateContent] 12.6 [FiberContent] 3.3 [SugarContent] 4.8 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the green beans for about 5 minutes in boiling salted water; dash them into a bowl of cold water to stop the cooking. Peel artichokes under cold water. When peeled, drop them into a bowl of cold water with the lemon juice to prevent darkening. At serving time, melt butter (margarine] in a large skillet. Cut artichokes into thin slices. Add artichokes and beans to the skillet. Shake skillet and gently stir the veggies until heated through 5-6 minutes. Toss with parsley and oregano. Serve.
[Name] Deep Dark Chocolate Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-07T13:37:00Z [Description] Make and share this Deep Dark Chocolate Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/8/pic56OhUN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/8/01482600308.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/8/pic0hHWya.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/8/picGbqJoh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/8/pic1PJfZ7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/8/pic6zxgeN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/8/pic8NQc0F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/8/pic0iZXnn.jpg"] [RecipeCategory] Dessert [Keywords] ["Canadian", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1 3/4", "3/4", "2", "1", "1", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["granulated sugar", "all-purpose flour", "baking soda", "baking powder", "salt", "eggs", "buttermilk", "black coffee", "canola oil", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 108.0 [Calories] 237.8 [FatContent] 8.1 [SaturatedFatContent] 0.8 [CholesterolContent] 23.9 [SodiumContent] 351.2 [CarbohydrateContent] 38.6 [FiberContent] 1.1 [SugarContent] 25.8 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Grease and flour one 13 x 9-inch baking pan. If you want a layer cake, use two 9-inch pans. In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup], oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin. Pour into prepared pan. Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans]. Cool 10 minutes; (if using 9-inch round cake pans, remove from pan] and cool on wire racks. Cool completely, then frost with your favourite vanilla icing.
[Name] Mo's Meatloaf [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2001-10-07T13:37:00Z [Description] MO is for mushrooms and onions. Canned mushrooms and the liquid were used because together they provide a natural source of flavor enhancement similar to MSG. The catsup, is of course optional, but it does add a desirable sweetness. Cooking is a creative sport. This recipe will serve four people, or one solo meal and enough cold meatloaf to make several more lunches. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/9/picBwjjXo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/9/picbsrdMQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/9/picbK9KOu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/48/9/pic4CBxwc.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "egg", "tomato sauce", "garlic powder", "catsup"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 399.1 [FatContent] 19.9 [SaturatedFatContent] 7.4 [CholesterolContent] 130.0 [SodiumContent] 453.6 [CarbohydrateContent] 25.7 [FiberContent] 2.5 [SugarContent] 4.8 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Mix all the ingredients, except for the catsup, together in a large bowl. Bake in a loaf pan for 1 hour and 15 minutes at 350°F. The internal temperature should reach 165°F when done. Pour catsup on top immediately, and then let the meatloaf rest for at least 5 minutes before serving. If leftovers are desired, remove excess liquid from the loaf pan, and refrigerate, covered for up to 4 days.
[Name] Roseann's Crock Pot Potatoes [AuthorId] 20678 [AuthorName] roseann81 [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-10-07T13:38:00Z [Description] Make and share this Roseann's Crock Pot Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Potluck", "Weeknight"] [RecipeIngredientQuantities] ["4", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["white potatoes", "Velveeta cheese", "garlic powder", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 496.5 [FatContent] 9.2 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 2065.5 [CarbohydrateContent] 95.6 [FiberContent] 8.5 [SugarContent] 5.9 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make a main dish add hamburger or chunks of ham. Layer in crock pot: 1 can of potatoes, 1/2 can soup, cheese to cover, onion, garlic, salt, pepper. Continue layering until you use all the potatoes and soup. Cook on high for 2 hours; then reduce to low until cheese is melted.
[Name] Beetroot Cake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-07T13:38:00Z [Description] Make and share this Beetroot Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "African", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["625", "10", "7", "15", "5", "375", "315", "4", "500", "250", "65", "500", "85", "10", "375", "315", "3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "bicarbonate of soda", "mixed spice", "salt", "sugar", "eggs", "beetroots", "pecan nuts", "cream cheese", "icing sugar", "sugar", "water", "beetroots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 864.1 [FatContent] 69.0 [SaturatedFatContent] 18.3 [CholesterolContent] 161.9 [SodiumContent] 876.4 [CarbohydrateContent] 52.1 [FiberContent] 3.1 [SugarContent] 16.2 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 190 ºC.", "Sift flour, baking powder, bicarbonate of soda, mixed spice and salt twice.", "In a large mixing bowl, beat sugar, oil and eggs.", "Add beetroot, nuts and jam and mix well.", "Sift in flour mixture and mix well.", "Pour into a greased deep 20 cm diameter baking pan and bake for 1 hour, or until a skewer inserted in centre comes out clean.", "Cool slightly in pan, then turn out on to a wire rack to cool completely.", "Spread thickly with icing and decorate with candied beetroot topping.", "-------ICING-----------.", "Place cream cheese in a mixing bowl.", "Fold in icing sugar and gently mix in orange peel.", "------TOPPING---------.", "Place 250 ml (1 cup] each of the sugar and water in a saucepan.", "Bring to the boil.", "Add beetroot and reduce heat to moderate.", "Boil for 25 minutes.", "Remove beetroot slices.", "Combine remaining sugar and water in another saucepan and boil until sugar dissolves.", "Transfer beetroot to this mixture and cool.", "Store beetroot in syrup in an airtight container at room temperature until ready to use." ]
[Name] Lemon and Wine Marinade [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-07T13:38:00Z [Description] Make and share this Lemon and Wine Marinade 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/12/49/2/picvvICK0.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["lemon juice", "fresh lemon rind", "garlic", "white wine", "olive oil", "brown sugar", "fresh rosemary"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 646.4 [FatContent] 54.1 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 16.3 [CarbohydrateContent] 33.0 [FiberContent] 0.8 [SugarContent] 28.1 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all in a bowl and mix well. Great used to marinate chicken or lamb.
[Name] Mustard and Herb Marinade [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-07T13:38:00Z [Description] Make and share this Mustard and Herb Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "2", "2", "2 -3", "1 -2", "1", NA] [RecipeIngredientParts] ["olive oil", "brown sugar", "Dijon mustard", "dried herbs", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 548.5 [FatContent] 54.4 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 126.6 [CarbohydrateContent] 15.2 [FiberContent] 0.5 [SugarContent] 13.8 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 1 half cup [RecipeInstructions] Combine all in a bowl and mix well. Use to marinate beef or lamb.
[Name] Beef Satays with Peanut Sauce [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT4H [TotalTime] PT4H15M [DatePublished] 2001-10-07T13:38:00Z [Description] Make and share this Beef Satays with Peanut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Meat", "High Protein", "High In...", "Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["800", "1/3", "2", "2", "1", "1", "1", "1/2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["rump steak", "soy sauce", "garlic", "ginger", "peanut butter", "garlic powder", "onion powder", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 908.4 [FatContent] 64.1 [SaturatedFatContent] 17.2 [CholesterolContent] 122.6 [SodiumContent] 2798.6 [CarbohydrateContent] 25.5 [FiberContent] 4.7 [SugarContent] 13.3 [ProteinContent] 62.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim fat from steak. Cut into 1cm cubes and thread them onto soaked bamboo skewers. Place the satays in a shallow, non-metal dish. Combine the soy sauce, oil, garlic and ginger in a small jug and pour over the satays. Store in fridge, covered with plastic wrap, for several hours or overnight, turning occasionally. Place the skewers onto heated lightly oiled grill or flatplate on the barbecue. Barbecue 10 minutes or until tender, turning occasionally. Serve with the Peanut Sauce-------Peanut Sauce-------. Combine juice, peanut butter, garlic and onion powders and sauces in a small pan and stir over medium heat 5 minutes or until smooth. Serve warm.
[Name] Oyster Mushroom and Three Cheese Beef Manicotti [AuthorId] 20701 [AuthorName] Paliphanee [CookTime] PT47M [PrepTime] PT20M [TotalTime] PT1H7M [DatePublished] 2001-10-07T13:38:00Z [Description] I found this to be a wonderful low fat version that didn't seem to be missing that certain 'something' that a lot of low fat italian recipes do. Adapted from 'Sensationally Light Pasta & Grains' by Rose Reisman. [Images] character(0) [RecipeCategory] Manicotti [Keywords] ["Cheese", "Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "3", "2", "1 1/2", "4", "1/4", "2", "3/4", "1/2", "1/3", "3", "1", "1/8", "1/8", "1", "3"] [RecipeIngredientParts] ["leeks", "garlic", "lean ground beef", "tomato paste", "dried thyme", "5% fat ricotta cheese", "lowfat mozzarella cheese", "low-fat parmesan cheese", "egg", "salt", "black pepper", "skim milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.3 [FatContent] 6.5 [SaturatedFatContent] 2.9 [CholesterolContent] 58.2 [SodiumContent] 343.1 [CarbohydrateContent] 11.3 [FiberContent] 1.0 [SugarContent] 5.6 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook manicotti shells in large pot of boiling water fo 14 minutes. Drain. Rinse under cold water. Drain. Set side. Cook mushrooms, leeks and garlic in large nonstick skillet sprayed with vegetable spray over medium-high heat for 8 minutes or until softened. Add beef, stirring to break up. Cook for 3 minutes or until no longer pink. Add stock, tomato paste and thyme and cook fo 2 minutes. Remove from heat. Place beef mixture, ricotta, mozzarella, 2 tbsp parmesan, egg, salt and pepper in food processor. Pulse on and off until well mixed. Set Aside. In a small bowl combine tomato sauce and milk. Spread half of sauce over bottom of 13x9 baking dish. Stuff each manicotti shell with about 3 tbsp filling and place in baking dish. Cover with remaining sauce and sprinkle with remaining parmesan cheese. Cover with foil and bake in preheated 375 degree oven for 20 minutes.
[Name] Awful, Awful Potatoes [AuthorId] 5927 [AuthorName] Carol Stentiford [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-07T13:38:00Z [Description] I call these "Awful, Awful potatoes" because they are "Awful" easy to make and "Awful" good to eat. This dish goes well with beef, pork, lamb or chicken. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Roast", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1/4", "2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["baking potatoes", "butter", "garlic cloves", "sea salt", "ground black pepper", "dried thyme"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 355.5 [FatContent] 25.3 [SaturatedFatContent] 9.1 [CholesterolContent] 30.5 [SodiumContent] 378.9 [CarbohydrateContent] 30.8 [FiberContent] 2.8 [SugarContent] 1.3 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut peeled potatoes in 1/4-inch slices and arrange in 9x13 baking dish. In a safe container, microwave butter, oil, thyme, garlic, salt and pepper for 15-20 seconds or until the butter is melted. Stir mixture and pour evenly over the potato slices. Bake in a 400°F degrees oven for 25-30 minutes or until brown around the edges.
[Name] Bacon, Egg, Mushroom and Tomato Pie [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-10-07T13:38:00Z [Description] Make and share this Bacon, Egg, Mushroom and Tomato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Lunch/Snacks", "Vegetable", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["225", "1", "55", NA, "55", "340", "225", "30", "1", "10", "7", NA, NA] [RecipeIngredientParts] ["plain flour", "salt", "water", "butter", "smoked back bacon", "button mushrooms", "butter", "shallot", "sun-dried tomatoes", "eggs", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.2 [FatContent] 26.9 [SaturatedFatContent] 12.7 [CholesterolContent] 285.7 [SodiumContent] 199.1 [CarbohydrateContent] 37.9 [FiberContent] 1.6 [SugarContent] 1.2 [ProteinContent] 13.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200°C/400°F/gas mark 6. --------Forthe pastry----------. Sift the flour and salt into a bowl. Rub in the fat and add just enough water to make a dough. Or put it all in the food processor! Chill for 30 minutes before using. -------Forthe filling---------. Grill the bacon and then cool and cut into strips. Finely chop the mushrooms, melt the butter, add shallots and mushrooms and cook until dry. Season and add the tomatoes. Roll out just over half the pastry, line a 17cm flan ring. Smooth the mushroom mix onto the base of this. Sprinkle with bacon, break in 6 eggs, season and roll out the rest of the pastry. Make a glaze of egg wash with the remaining egg. Lay the pastry on top of pie. Seal with egg wash and decorate. Bake in the oven for 30-35 minutes . Rest for 10 minutes, remove flan ring and serve hot or cold.
[Name] Lentil Soup with Sausage [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2001-10-07T13:38:00Z [Description] This soup is simply wonderful to take away the chill! Make it vegetarian by eliminating the sausage and substitute vegetable stock for the chicken broth. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "8", "4", "4", "2", "1/4", "1", "1", "3", "3"] [RecipeIngredientParts] ["olive oil", "onion", "celery", "kielbasa", "chicken broth", "water", "dry green lentils", "orange", "dried marjoram", "dried savory", "carrots", "potatoes"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 381.4 [FatContent] 4.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 556.0 [CarbohydrateContent] 64.0 [FiberContent] 23.7 [SugarContent] 5.8 [ProteinContent] 22.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large heavy saucepan, heat oil over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add celery and sausage (use the kielbasa instead of the salami, if available] and cook for 5 more minutes, stirring occasionally. Add stock, water, lentils, the piece of orange, spices plus salt and pepper (to taste] to pot and bring to a boil. Reduce heat, cover partially and simmer for 30 minutes. Add carrots and potatoes, cover partially and simmer, stirring occasionally, for 35 minutes or until lentils are tender. Discard orange. Taste and add more salt and pepper if necessary.
[Name] Siegerlander Kasesuppe [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-10-07T14:58:00Z [Description] German cheese soup. It takes between 20-30 minutes to prepare. This recipe orginally came from the Hotel Kaisergarten in Siegen, Germany. I got it through a recipe exchange the contributor was Barb Parker. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Very Low Carbs", "Low Protein", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1", "4", "4", "2", NA, NA, "1/8", "4"] [RecipeIngredientParts] ["onions", "butter", "all-purpose flour", "gruyere cheese", "salt", "black pepper", "nutmeg", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.9 [FatContent] 12.5 [SaturatedFatContent] 7.4 [CholesterolContent] 91.6 [SodiumContent] 598.7 [CarbohydrateContent] 5.3 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lightly sauté onions in the butter until lightly browned. Sprinkle with flour. Heat the beef stock and slowly pour it over the onions, stirring constantly. In a separate pan, melt grated cheese over low heat. Remove from the flame and mix in the egg yolks. Combine the cheese with the onions and beef stock, season lightly with salt and pepper and add the nutmeg. Serve; garnish each serving with a tablespoon of sour cream.
[Name] Fried Qatayef [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2001-10-07T15:51:00Z [Description] It's an Arabian delight in this part of the world. Enjoyed by Indians as well as people of other nationalities. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/50/0/12500.jpg" [RecipeCategory] Fruit [Keywords] ["Nuts", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "12", "6", "3", "1/2", "2 1/2", "1 1/2", "3", "1/4"] [RecipeIngredientParts] ["pistachios", "sugar", "water", "Nido milk", "plain flour"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 1688.7 [FatContent] 148.0 [SaturatedFatContent] 37.2 [CholesterolContent] 135.9 [SodiumContent] 102.8 [CarbohydrateContent] 96.1 [FiberContent] 1.1 [SugarContent] 68.1 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Add cooked Nestle cream to Qatayef slices. Wrap Qatayef slices and seal firmly. Fry in hot oil until golden brown. Place in syrup while hot. Garnish with pistachios. --------Syrup----------. Mix sugar in water and heat moderately without stirring. Increase the heat until mixture boils. When it boils, add a tsp of lemon juice. Allow mixture to boil slowly until it thickens. Add a tsp of rose and orange rose water. Keep mixture on heat for a few minutes. Allow to cool. -------Nestlecooked cream----------. Mix Nido milk with flour. Place mixture on medium heat while stirring. When it boils, simmer for 5 minutes. ,pour into a separate dish and allow to cool. Mix Nestle cream with prepared mixture to make ready to use.
[Name] Daddy's Kettle Corn [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-08T10:50:00Z [Description] This popcorn is easy and delicious. It is a hit with children and the "inner child" within us all. During the holidays, my husband adds food coloring for a festive bowl of popcorn. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/50/1/ABu1kmxnSzKh4brc8zdc-Daddy-s-Kettle-Corn---12501-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/50/1/TA1sEeOQTXW9Pex539fg-Daddy-s-Kettle-Corn---12501-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/50/1/f9NFZlGWTCiOb7oYUjRt-Daddy-s-Kettle-Corn---12501-4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/50/1/ENJt7kfPShmW22k4r20g-Daddy-s-Kettle-Corn---12501-1.JPG" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Kid Friendly", "Christmas", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/4", "1/4", NA] [RecipeIngredientParts] ["sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 62.0 [Calories] 174.0 [FatContent] 13.7 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 13.5 [FiberContent] 0.2 [SugarContent] 12.5 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat Oil over medium heat in a large skillet with a tight fitting lid. Add Popcorn and continue to heat until first kernel pops. quickly stir in sugar until it is dissolved. Cover and continue to shake skillet, popcorn may burn, be careful. After the popcorn is popped, pour in a bowl and lightly salt.
[Name] Just Right Vegetable Beef Stew [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-10-08T10:50:00Z [Description] This is one of my favorite meals when the weather gets cooler. It is hard to mess this up. This is one of the very few dishes I could cook when I got married. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Meat", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "4", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["baking potatoes", "carrots", "onion", "okra", "crushed tomatoes", "tomato juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 390.5 [FatContent] 17.4 [SaturatedFatContent] 6.8 [CholesterolContent] 57.0 [SodiumContent] 384.2 [CarbohydrateContent] 39.7 [FiberContent] 7.8 [SugarContent] 9.7 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place meat, onions, potatoes, and carrots into a Dutch oven, cover with water and boil for twenty minutes or until potatoes are tender. Add canned vegetables. You probably will not need the entire can of tomato juice. Simmer on stove for thirty minutes. Salt and pepper to taste. Serve with hot corn bread.
[Name] Onion Quiche with French Fried Onions [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H12M [PrepTime] PT15M [TotalTime] PT1H27M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this Onion Quiche with French Fried Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "Potluck", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "3", "1 1/2", NA, NA, NA] [RecipeIngredientParts] ["swiss cheese", "eggs", "milk", "salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.7 [FatContent] 29.2 [SaturatedFatContent] 14.0 [CholesterolContent] 189.6 [SodiumContent] 355.6 [CarbohydrateContent] 28.4 [FiberContent] 1.3 [SugarContent] 2.3 [ProteinContent] 21.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven 400F degrees.", "Thaw Pastry shell for 10 minutes at room temp (do not prick the shell].", "Bake shell for 7 minutes.", "Reduce oven temp to 375F degrees.", "Sprinkle the cheese and 1 1/3 cup onions into the shell.", "Combine eggs, milk, Salt& pepper.", "Whisk until mixed well but not frothy.", "Pour over the cheese& onions.", "Sprinkle with Paprika.", "Bake 45 minutes or until a knife inserted in the center comes out clean.", "Let stand for 10 minutes.", "Top with the remaining onions& serve." ]
[Name] Tomatoes with Anchovies & Basil [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this Tomatoes with Anchovies & Basil recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "6 -8", "1", "4", "1", "8", "4", "1", "6", "2", "1/4", "12"] [RecipeIngredientParts] ["tomatoes", "ricotta cheese", "white sugar", "spring onions", "fresh basil", "anchovies", "apple cider vinegar", "lemon juice", "olive oil", "garlic", "black pepper", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.9 [FatContent] 23.0 [SaturatedFatContent] 3.3 [CholesterolContent] 6.8 [SodiumContent] 424.8 [CarbohydrateContent] 15.8 [FiberContent] 3.9 [SugarContent] 10.1 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Slice tomatoes thinly using a very sharp knife.", "Place ricotta slices at intervals on a flat dish cover with sliced tomatoes and sprinkle with sugar.", "Wash, peel and thinly slice spring onions.", "Scatter over tomatoes.", "Fresh basil leaves and sprinkle over salad.", "(If this is not available, include dried basil in the dressing.] Mix anchovies, vinegar, lemon juice, olive oil, garlic and black pepper in a blender or use an electric hand mixer.", "Blend until smooth and creamy, drizzle over tomatoes and scatter with black olives fresh basil leaves." ]
[Name] Cranberry & Pineapple Frozen Dessert [AuthorId] 17721 [AuthorName] jean1 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this Cranberry & Pineapple Frozen Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "< 15 Mins", "For Large Groups", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "8"] [RecipeIngredientParts] ["whole berry cranberry sauce", "crushed pineapple", "lemon juice", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 177.3 [FatContent] 6.5 [SaturatedFatContent] 3.9 [CholesterolContent] 7.2 [SodiumContent] 59.5 [CarbohydrateContent] 28.8 [FiberContent] 0.8 [SugarContent] 27.2 [ProteinContent] 2.6 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix everything together and pour into a 13 x 9 x 5-inch dish. Cover with foil and freeze until set. Store any leftovers in freezer.
[Name] Broccoli Cream Soup [AuthorId] 20726 [AuthorName] rainedrew [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-08T10:50:00Z [Description] I cannot remember where I first got this recipe, but it has been a favorite of ours for many years. We like to eat it with fresh bread or rolls on the side. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1/2", "1/2", "6", "12"] [RecipeIngredientParts] ["milk", "butter", "margarine", "salt", "pepper", "tarragon", "all-purpose flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 164.4 [FatContent] 9.6 [SaturatedFatContent] 4.2 [CholesterolContent] 16.2 [SodiumContent] 1152.0 [CarbohydrateContent] 15.4 [FiberContent] 2.3 [SugarContent] 2.0 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] 2 batches [RecipeInstructions] Cook broccoli in boiling salted water until tender. Drain. Add next 6 ingredients. Heat& stir until mixed. Continue to heat, stirring occasionally until hot. Taste for salt& pepper if needed. Whisk flour into water in a small bowl until smooth. Stir into boiling soup until it returns to boil and thickens. Freeze in gallon sized freezer bags. Thaw and reheat in crockpot.
[Name] Harvest Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this Harvest Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Summer", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "1/3", "1/3", "1/3", "1", "1", "2 -3", "3 -4", "2", "1/4", "1/4", "1", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["green cabbage", "red sweet pepper", "yellow sweet pepper", "green sweet pepper", "celery", "carrot", "radishes", "green onions", "tomatoes", "extra virgin olive oil", "fresh lime juice", "dry mustard", "honey", "dried tarragon leaves", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 241.0 [FatContent] 15.1 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 338.5 [CarbohydrateContent] 27.0 [FiberContent] 4.5 [SugarContent] 12.1 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare and add all the veggies, except the tomatoes, to a large bowl. Lightly toss to combine. Cover and refrigerate until ready to serve. To prepare the dressing, add all the ingredients to a jar with a tight fitting lid. Close the lid tightly and shake well. To serve, shake well and add the dressing to the bowl, lightly toss to coat. Divide salad into 4 equal portions on salad plates, lined with spinach leaves, place four tomato wedges around edges of each plate.
[Name] Ham & Cream Cheese Roll-Ups [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-08T10:50:00Z [Description] I have a cute little story. Mom was trying to spread cream cheese on "little" slices of ham. I said "what are you doing" she had had these and they were so good. I said "Mom, try spreading the cheese on the ham AND THEN slicing it." She got this really silly look on her face. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["ham", "cream cheese", "maraschino cherry"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 46.9 [FatContent] 3.8 [SaturatedFatContent] 2.3 [CholesterolContent] 15.3 [SodiumContent] 171.2 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Lay a slice of the ham on cutting board. Spread cream cheese over whole slice. \"rollup\" slice, jelly roll style. cut this\"Roll\" into 1/2 inch pieces. put an olive then a ham roll then a cherry on each toothpick. put on platter and serve or cover and refrigerate.
[Name] Weeknight Spaghetti Pie [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2001-10-08T10:50:00Z [Description] This is a fun on for the kids. They can help make it too. The flavors are good for kids too, simple. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/50/9/pic0nEPX9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/50/9/picdDVoOP.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Spaghetti", "Meat", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", NA, "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "egg", "cheddar cheese", "spaghetti", "ground beef", "turkey", "onion", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 1456.3 [FatContent] 79.0 [SaturatedFatContent] 38.8 [CholesterolContent] 267.0 [SodiumContent] 1762.3 [CarbohydrateContent] 105.2 [FiberContent] 6.9 [SugarContent] 14.6 [ProteinContent] 77.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix melted margarine, egg and cheddar cheese, salt and pepper in a bowl. Add cooked spaghetti. Press into a baking pan. Brown meat and onion, drain and add spaghetti sauce. Pour over noodle crust. Sprinkle with Parmesan. Bake at 350F degrees for 35 minutes.
[Name] Sorrel Bisque [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2001-10-08T10:50:00Z [Description] Lovely luncheon soup or for a picnic. Quick and easy. Sorrel has a slightly lemon taste it is also known as sour grapes. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Canadian", "Summer", "Weeknight", "Refrigerator", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "2", "1/2", NA] [RecipeIngredientParts] ["frozen broccoli", "chicken broth", "tomato sauce", "fresh sorrel", "spinach", "onion", "celery", "carrot", "salt", "Worcestershire sauce", "sour cream", "cottage cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.5 [FatContent] 4.4 [SaturatedFatContent] 2.4 [CholesterolContent] 10.0 [SodiumContent] 855.5 [CarbohydrateContent] 8.4 [FiberContent] 2.7 [SugarContent] 4.7 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan add all the ingredients except the sour cream& chives. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the veggies are tender. Process in a blender or food processor until smooth. Cover and refrigerate 6 hours or overnight. To serve ladle into bowls top with a dollop of sour cream and sprinkle with chives.
[Name] Winter Veggies with pecans & Maple Syrup [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-08T10:50:00Z [Description] Blustery night with hearty veggies and a chicken or other meat dish . Then curl by the fire, a good book and a cup of hot chocolate. Sounds like a winner to me [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Winter", "Christmas", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/4", "3", "2", "1/2", "2", "2", "1/4", "1/4", "1/2", "1", "1/4", NA] [RecipeIngredientParts] ["pecans", "carrots", "parsnips", "turnip", "cabbage", "butter", "maple syrup", "dried thyme", "orange", "fresh parsley", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.2 [FatContent] 11.7 [SaturatedFatContent] 4.3 [CholesterolContent] 15.2 [SodiumContent] 79.8 [CarbohydrateContent] 13.3 [FiberContent] 2.1 [SugarContent] 9.8 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large wok and stir fry the carrots, turnip & parsnips until almost tender (about 10 minutes]. Add cabbage, stir fry 3-5 minutes (Cabbage should be soft]. Meanwhile in a small saucepan stir pecans, butter, maple syrup, thyme, orange juice and grated rind, salt and pepper over medium heat until the butter melts. Pour sauce over the veggies, toss to coat. Garnish with parsley and serve immediately.
[Name] Pineapple Dream Cake [AuthorId] 20591 [AuthorName] Virginia [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this Pineapple Dream Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/51/2/wCERreQfCWU1EpPRVrA9_Pineapple%20Dream%20Cake.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "Spring", "Summer", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "crushed pineapple", "instant vanilla pudding", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 3591.1 [FatContent] 147.5 [SaturatedFatContent] 23.3 [CholesterolContent] 644.7 [SodiumContent] 4794.8 [CarbohydrateContent] 532.0 [FiberContent] 8.3 [SugarContent] 350.3 [ProteinContent] 42.8 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Make cake according to package directions in 3 9\" cake pans (or one 13x9 pan] that have been greased and floured. Cool cake completely. To make frosting mix pudding mix and crushed pineapple with juice. Then fold in the thawed Cool Whip. Frost cake (you may have to secure layers with tooth pick]. Must chill cake at least 4 hours before serving, overnight is best.
[Name] Chocolate Bread [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT29M [PrepTime] PT2H [TotalTime] PT2H29M [DatePublished] 2001-10-08T10:50:00Z [Description] A non-sweet yeast bread.This is really good spread with fruit flavored cream cheese,or regular cream cheese and jam.Combines 2 of my favorite things,homemdae bread and chocolate. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Healthy", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4 1/2", "1/2", "2", "1", "1/4", "1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking soda", "milk", "water", "butter", "egg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1410.3 [FatContent] 27.0 [SaturatedFatContent] 14.2 [CholesterolContent] 124.4 [SodiumContent] 1430.9 [CarbohydrateContent] 261.4 [FiberContent] 18.0 [SugarContent] 28.4 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Mix 1 1/4 cups flour,yeast,cocoa,sugar, baking soda and salt. In saucepan,heat over medium-low heat milk,water,butter,and chocolate chips. Stir until chips have melted. Add to dry ingredients,beat at medium speed of hand mixer 2 minutes. Add 1/2 cup flour,beat on high for 2 minutes. Add egg. Beat until blended. With wooden spoon,stir in enough of the remaining flour to make firm dough. Turn out on lightly floured surface. Knead until smooth and elastic. Place dough in oiled bowl,turning to oil top. Cover with plastic. Let rise in warm place until doubled in size (about 1 hour] Shape into 2 loaves and place into greased loaf pans. Let rise until doubled (avout 30 minutes] Bake at 375 for 25 minutes. Turn onto wire racks to cool completely.
[Name] Bill's Sunday Night Pasta [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2001-10-08T10:50:00Z [Description] I put this together late on a Sunday night and it was so good, I just had to share it with you. I ate it along with a glass of red wine, but if eaten with a salad, it would be a nice solo lunch. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1", "3", "1"] [RecipeIngredientParts] ["dry pasta", "tomatoes", "salt", "garlic", "olive oil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 917.8 [FatContent] 44.2 [SaturatedFatContent] 6.9 [CholesterolContent] 4.4 [SodiumContent] 2414.7 [CarbohydrateContent] 108.9 [FiberContent] 5.6 [SugarContent] 4.9 [ProteinContent] 21.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["First, dice the tomato and sprinkle with the salt.", "Start 2 quarts of salted water to boil, and when it is a rolling boil, add the pasta.", "Cook until desired doneness (about 8 minutes for me] Dice the garlic and put in the bottom of a pasta dish with one tablespoon of olive, while the pasta is cooking.", "Add the hot cooked pasta to the dish, and toss until the the olive oil and garlic coats the pasta.", "Add pepperoini and tomato and toss again.", "Drizzle the rest of the olive oil on top, and add parmesan cheese." ]
[Name] Potato Soup [AuthorId] 20733 [AuthorName] Christy Paxton [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-08T10:50:00Z [Description] This is a potato soup that can be served as a side or main course. Very feeling and heart healthy if you use fat free margarine. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Scottish", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1 1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "celery", "onion", "margarine", "bay leaf", "chicken broth", "cheddar cheese", "green onion"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 340.9 [FatContent] 2.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.6 [SodiumContent] 382.6 [CarbohydrateContent] 70.5 [FiberContent] 9.6 [SugarContent] 5.5 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and slice 3 potatoes/chop or dice the last potato with skin on.", "Cover diced potato with water.", "Simmer until tender.", "Take the 3 peeled and sliced potatoes,sliced celery and chopped onion and saute in 1 1/2 table spoons margarine.", "Add boiling water to cover.", "Add bay leaf and cook until very tender.", "Put the 3 potatoes celery and onion in the blender, blend to liquefy.", "Pour back in pan.", "Add the chicken broth and cubed potatoes.", "Add water to thin.", "Sprinkle with cheddar cheese and green onion tops before serving." ]
[Name] Asparagus Soup [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this Asparagus 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/12/51/6/01488142145.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/51/6/picQiW3B8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/51/6/picsQR3ek.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "6", "2", "2", "2", NA] [RecipeIngredientParts] ["asparagus", "low-fat milk", "butter", "flour", "crouton"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 286.0 [FatContent] 10.1 [SaturatedFatContent] 6.1 [CholesterolContent] 33.9 [SodiumContent] 827.5 [CarbohydrateContent] 33.5 [FiberContent] 5.8 [SugarContent] 22.7 [ProteinContent] 20.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Snap tough ends off asparagus and discard. Place cleaned asparagus in saucepan along with the milk. Crumble in the stock cubes and bring slowly to the boil. Simmer uncovered for 10-15 minutes until asparagus is just tender. Process in a food processor or blender until chunky. Melt butter in large saucepan. Add flour and cook until pale golden. Add soup and stir until it comes back to the boil. Serve garnished with the croutons.
[Name] Lemon Parsley Asparagus [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this Lemon Parsley Asparagus recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Microwave", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "2", "1/2", "1/2", "1/4", "4"] [RecipeIngredientParts] ["butter", "sesame seeds", "onion", "fresh parsley", "lemon juice", "lemon, zest of", "salt", "ground black pepper", "asparagus spears"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.2 [FatContent] 9.7 [SaturatedFatContent] 6.0 [CholesterolContent] 24.4 [SodiumContent] 205.7 [CarbohydrateContent] 7.3 [FiberContent] 3.5 [SugarContent] 2.3 [ProteinContent] 4.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In medium skillet,combine 2 tablespoons butter,sesame seed and onion over medium heat. Stirring frequently,cook until sesame seed is lightly browned and onion is tender. Add reamaing 6 tablespoons of butter and stir until melted. Remove from heat and stir in parsley,lemon juice,zest,salt and pepper. Place asparagus in microwave safe dish. Cover and microwave on high power 3-5 minutes until heated through,rotating dish halfway through cooking time. Pour butter mixture over asparagus. Garnish with additional lemon zest and chopped parsley if desired.
[Name] Pineapple-Banana Drink [AuthorId] 20733 [AuthorName] Christy Paxton [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this Pineapple-Banana Drink recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["nonfat plain yogurt", "honey", "banana", "wheat germ"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 142.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 1.2 [SodiumContent] 49.6 [CarbohydrateContent] 32.1 [FiberContent] 1.7 [SugarContent] 23.3 [ProteinContent] 4.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In blender or food processor combine all ingredients. Cover and blend on high speed until smooth.
[Name] texas brownies [AuthorId] 8575 [AuthorName] karen1 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this texas brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Low Protein", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2 - 1", "1/2", "1", "1/4", "1/2", "2", "1", "1", "1/2 - 1", "2", "1/4", "3 1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "butter", "shortening", "coffee", "buttermilk", "eggs", "vanilla", "baking soda", "butter", "milk", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 145.4 [FatContent] 6.4 [SaturatedFatContent] 3.1 [CholesterolContent] 19.3 [SodiumContent] 60.0 [CarbohydrateContent] 21.6 [FiberContent] 0.3 [SugarContent] 17.1 [ProteinContent] 1.1 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] in large mixing bowl, combine flour and sugar. in heavy saucepan, combine butter,shortening,coffee and cocoa. stir and heat to boiling. pour boiling mixture over the flour and sugar in bowl. add buttermilk,eggs,baking soda& vanilla. mix will,using wooden spoon or on high sprrd electric mixer. pour into well buttered 85 1/2 by 11 inch jelly roll pan. bake at 400F degrees for 20 minutes or until brownies test done in center. while brownies bake, prepare the frosting. in saucepan,combine butter,cocoa and milk. heat to boiling,stirring. mix in powdered sugar and vanilla stir until smooth. pour warm frosting over brownies as soon as you take them out of the oven. cool.
[Name] Pork Chow Mein [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-08T10:50:00Z [Description] Make and share this Pork Chow Mein recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "2", "3", "16", "3", "2", NA] [RecipeIngredientParts] ["onions", "celery", "pork", "soy sauce", "bean sprouts", "cornstarch", "beef broth", "rice"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 108.2 [FatContent] 5.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.2 [SodiumContent] 720.0 [CarbohydrateContent] 13.4 [FiberContent] 2.4 [SugarContent] 5.5 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a deep skillet or wok. saute the onion and celery 5 minutes. Mix in the pork, soy sauce and sprouts. cook 2 minutes. Mix the cornstarch with the broth. add to the skillet, stirring steadily to the boiling point. cook 3 minutes more. Serve with rice or chow mein noodles.
[Name] Easy 2-Ingredient Pumpkin Muffins [AuthorId] 20778 [AuthorName] Teresa2 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-10-08T11:30:00Z [Description] I got this recipe from a Weight Watcher's meeting, and found these very tasty. This recipe is low in fat and calories. I also tried 1 box of cake mix with a cherry lite pie topping - very tasty. My kids loved both muffins. (for Weight Watchers: each muffin is only 2 points.) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/1/bArIFZRHRB6OZFL1kSMs_pq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/1/OPd23MaThKckGyC6wQth_pq2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/1/8dsh2TkQTzOIq0Z202kD_pq1.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12521/YYJUVdOiSFaNOh0rDYqj_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/1/picf7PsuN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/1/piczh0ZTb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/1/piccajyvW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/1/picM5yXGN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/1/picCHnk9a.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "Sweet", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "pumpkin" [AggregatedRating] 4.5 [ReviewCount] 140.0 [Calories] 95.9 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 142.5 [CarbohydrateContent] 17.9 [FiberContent] 0.3 [SugarContent] 11.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 24 muffins [RecipeInstructions] Mix both together until smooth. Spoon into muffin tin (either lightly sprayed or with muffin cups]. Bake as directed on cake box. Makes 24 muffins.
[Name] Steven's World Famous To-Die-For Sour Cream Chicken [AuthorId] 19060 [AuthorName] Steven L. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-08T12:25:00Z [Description] I've modified my grandmother's recipe for the 21st Century. I can't have a dinner party and not asked to make this simple dish. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/2/piccuVIp0.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12522/TxhkJjhTfGBSqFu917QB_2017-03-09-19-38-23-216.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/2/pic5KW2KV.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["chicken breasts", "sour cream", "plain yogurt", "sweet butter", "parmesan cheese", "tarragon", "marjoram"] [AggregatedRating] 4.5 [ReviewCount] 215.0 [Calories] 927.1 [FatContent] 67.5 [SaturatedFatContent] 32.2 [CholesterolContent] 171.3 [SodiumContent] 892.1 [CarbohydrateContent] 50.3 [FiberContent] 1.9 [SugarContent] 7.7 [ProteinContent] 30.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator. Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram. Melt half of the butter and pour on the bottom of a 9x13 baking dish. Dredge chicken in the cracker mixture and set in baking dish. Repeat until complete. Melt rest of butter and pour on top of chicken. Bake@ 350 for 35-45 minutes or until golden brown.
[Name] Raspberry Walnut Torte [AuthorId] 19060 [AuthorName] Steven L. [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-10-08T12:25:00Z [Description] Make and share this Raspberry Walnut Torte recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "2", "1/2", "1", "1 1/2", "1 1/2", "3", "3", "1 1/2", "1", "1", "1/8", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "walnuts", "sugar", "vanilla", "eggs", "cream cheese", "sugar", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 802.4 [FatContent] 43.7 [SaturatedFatContent] 22.6 [CholesterolContent] 186.2 [SodiumContent] 345.6 [CarbohydrateContent] 96.2 [FiberContent] 1.8 [SugarContent] 68.2 [ProteinContent] 9.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Lightly spoon flour into measuring cup; level off. In a medium bowl, combine flour, baking powder, 1/2 teaspoon salt and ground walnuts. In a small bowl, beat 1½ cups of whipping cream until stiff peaks form. In a large bowl, combine 1½ cup of sugar, 3 teaspoons vanilla and eggs; beat for 5 minutes at highest speed. Fold in dry ingredients and whipped cream alternately into sugar mixture beginning and ending with flour mixture. Pour batter into the prepared pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 15 minutes; remove from pans. Cool completely. To prepare frosting, in another small bowl beat 1½ cups of whipping cream until stiff peaks form. In a large bowl, combine cream cheese, 1-cup sugar, 1/8-teaspoon salt and 1-teaspoon vanilla; blend well. Fold in whipped cream. To assemble cake, split each layer in half horizontally to form 4 layers. Place one layer on a serving plate, spread with 1/2 cup of frosting. Top with second layer; spread with 1/2 cup of raspberry preserves. Top with third layer, spread 1/2 cup of frosting. Top with fourth layer. Frost sides of cake with frosting reserves and keep about 1 cup for decorating. Top fourth layer with raspberry preserves. Pipe lattice design on top and bottom using remaining frosting Store in refrigerator.
[Name] Chocolate Chip Brownie Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-10-08T17:22:00Z [Description] Make and share this Chocolate Chip Brownie Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/4/picnvQmC2.jpg" [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3 1/2", "1 1/2", "1", "1 1/2", "1", "4", "1/4"] [RecipeIngredientParts] ["butter", "flour", "baking soda", "sugar", "vanilla essence", "eggs", "hot water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 5805.3 [FatContent] 290.2 [SaturatedFatContent] 169.2 [CholesterolContent] 1090.0 [SodiumContent] 2263.1 [CarbohydrateContent] 817.3 [FiberContent] 39.8 [SugarContent] 624.0 [ProteinContent] 70.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Melt butter and 2 cups chocolate chips together. In a bowl, mix flour and soda together. Put melted chocolate mixture in a large bowl. Add sugar and beat for 5 minutes. until smooth. Add vanilla essence and gradually add water. Mix well. Add eggs, one at a time, beating well, after each addition. Add flour mixture and mix on low speed until blended. Fold in remaining 1 1/2 cups semi-sweet choc chips. Pour into a greased 10\" round pan. Bake at 325 deg. F for 35-45 minutes . Cool. Store in your fridge.
[Name] Frosted Green Grapes for Garnish [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-08T17:22:00Z [Description] These frosted grapes look beautiful hanging on the side of a glass filled with fruit salad or a chilled glass of Champagne. You may use castor surgar instead of the gelatin or granulated. An interesting point has been raised about the safety of eating these grapes when raw egg white is used and then they sit out. I leave it up to you - If you make them, dry them & use them fairly quickly I would not worry. If you do not like using any form of raw egg and eating it leave them as decoration only. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/5/piclkacEL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/5/picIAnDSO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/52/5/picIzJJfG.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Berries", "Grapes", "Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1"] [RecipeIngredientParts] ["green seedless grape clusters", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 608.8 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 91.1 [CarbohydrateContent] 157.7 [FiberContent] 7.2 [SugarContent] 136.1 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brush the grapes with the egg white. Sprinkle with the gelatin or sugar. Dry throughly on a rack.
[Name] Baked Sesame Chicken [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-08T17:22:00Z [Description] Make and share this Baked Sesame Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1/4", "3/4", "1"] [RecipeIngredientParts] ["chicken breasts", "sherry wine", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 679.7 [FatContent] 40.9 [SaturatedFatContent] 13.7 [CholesterolContent] 208.0 [SodiumContent] 330.4 [CarbohydrateContent] 9.6 [FiberContent] 0.3 [SugarContent] 2.6 [ProteinContent] 62.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] If using plain Saltine crackers, add 2 tsp. sesame seeds to the crumbs. Preheat oven to 400. Rinse chicken and pat dry. Blend oil and sherry and dip chicken into the mixture, coating both sides. With spatula, spread sour cream all over the chicken, then roll in cracker crumbs. Place on a greased baking sheet and bake about 25-30 minutes .
[Name] Rocky-Road Brownies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-08T17:22:00Z [Description] Make and share this Rocky-Road Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "Potluck", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/2", "1/2", "1/4", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["egg", "white sugar", "vanilla extract", "baking powder", "salt", "all-purpose flour", "marshmallow cream", "walnuts"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 197.6 [FatContent] 1.5 [SaturatedFatContent] 0.6 [CholesterolContent] 23.3 [SodiumContent] 140.9 [CarbohydrateContent] 44.1 [FiberContent] 2.0 [SugarContent] 26.2 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325F degrees.", "Grease and flour an 8-inch square pan and set aside.", "In a mixing bowl, combine baking powder, cocoa, salt, and flour.", "In another mixing bowl, combine beaten egg, egg whites, sugar, vanilla, and marshmallow creme.", "Mix dry ingredients with wet ingredients.", "Do not overmix or brownies will be too tough.", "Pour into prepared pan.", "Sprinkle nuts on top, if using.", "Bake for 18-20 minutes.", "Ice with your favourite chocolate or vanilla icing if you wish." ]
[Name] Mexican Huevos Rancheros [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-08T17:22:00Z [Description] This is only one version of this versatile egg dish. It is available on any and every Mexican breakfast menu. I like to use cilantro and serve the eggs with fresh salsa on the side and refried beans. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Vegetable", "Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1/2", "2", "1", "1", "1", "1", "1/2", "4", "3/4"] [RecipeIngredientParts] ["corn tortillas", "onion", "garlic cloves", "tomatoes", "whole green chilies", "cornstarch", "cold water", "cumin", "fresh cilantro", "eggs", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 337.9 [FatContent] 20.0 [SaturatedFatContent] 7.1 [CholesterolContent] 233.8 [SodiumContent] 225.9 [CarbohydrateContent] 26.4 [FiberContent] 4.7 [SugarContent] 8.3 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven 350°F. Fry tortillas (one at a time] in the oil for about 20 seconds or until heated through but not crisp. Cut tortillas in half and set aside. In the same skillet cook the onion & garlic until tender. Add tomatoes & green chilies. Bring to boil and simmer uncovered for 15 min to blend the flavors. Combine cornstarch, water& cumin (cilantro]. Stir into the tomato mixture. Stir until the mixture thickens and bubbles. Pour into an 8-inch baking dish. Stand the tortilla halves around the inside edge of the dish. Make 4 wells in the tomato mixture and break an egg into each well. Bake until the eggs are set but not hard. Sprinkle with cheese and return to the oven for 1 minute or until the cheese has melted.
[Name] Garlic Cheese French Bread [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-08T17:22:00Z [Description] A cheese fondue and bread in one bite! It would be great with a light lunch or dinner with a green salad. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2 -3", "1/4", "1 -2"] [RecipeIngredientParts] ["swiss cheese", "garlic", "half-and-half", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 365.5 [FatContent] 13.9 [SaturatedFatContent] 7.9 [CholesterolContent] 38.5 [SodiumContent] 537.4 [CarbohydrateContent] 42.0 [FiberContent] 2.3 [SugarContent] 0.7 [ProteinContent] 17.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut bread into 1-1/2 inch slices, but not all the way through. Combine remaining ingredients and mix well. Pat between slices. Wrap loaf tightly in foil and bake at 400 F until cheese is melted and bread is heated through, about 20 minutes.
[Name] Cajun Chicken Pasta [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-08T17:46:00Z [Description] Make and share this Cajun Chicken Pasta 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/12/53/1/pic08THyN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/53/1/pic33Toog.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/53/1/picoPa7eU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/53/1/picThnlsB.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Cajun", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "1/4", "1/4", "4", "1", "1", "1/4", "1/4", "1/4", "1/8", "1/8"] [RecipeIngredientParts] ["linguine", "boneless skinless chicken breasts", "butter", "margarine", "green bell pepper", "red bell pepper", "mushrooms", "green onion", "heavy cream", "salt", "dried basil", "lemon pepper", "garlic powder", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 442.0 [FatContent] 29.9 [SaturatedFatContent] 17.8 [CholesterolContent] 134.5 [SodiumContent] 291.6 [CarbohydrateContent] 25.3 [FiberContent] 1.7 [SugarContent] 2.1 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot with boiling salted water cook pasta until al dente; drain. While the pasta is cooking, place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat saute chicken in butter until chicken is tender, about 5-7 minutes. Add green and red bell peppers, sliced mushrooms and onions, and cook for 2-3 minutes . Reduce heat; add heavy cream, basil, lemon pepper, salt, garlic powder and pepper and heat through. In a large bowl toss linguini with sauce. Sprinkle with grated Parmesan cheese if desired.
[Name] Leftover Spaghetti Casserole [AuthorId] 19802 [AuthorName] betty dixon [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-09T10:44:00Z [Description] Because you can use left over spaghetti instead of throwing it away, I got the idea from a niece of mine a few years ago. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/53/2/picN56OIR.jpg" [RecipeCategory] Spaghetti [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, "16"] [RecipeIngredientParts] ["spaghetti", "mozzarella cheese", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 20.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 4.5 [FiberContent] 1.4 [SugarContent] 3.0 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 1 casserole dish [RecipeInstructions] ["Mix the tomatoes with spaghetti and pour into a pan according, to the size of your spaghetti.", "Cover with pepperoni and then cover pepperoni with cheese.", "I usually make these and put them in the freezer, to be ready for family or church get togethers always take the top off of the casserole before you bake it so the cheese wont stick to the top.", "Bake at 350°F until it is bubbling because it is already cooked.", "My family can't get enough of it, I have some that don't like meat so I fix some with hamburger and some traditional." ]
[Name] Mexican Chicken Salad in Tortilla Bowls [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-10-09T10:44:00Z [Description] A light and low fat Taco Salad, served restaurant style in a Tortilla bowl. It is easy to make and quick to assemble. My Slovakain neighbors now love this dish I shared with them. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "3", "2", "1", "1", "4", "4", "1"] [RecipeIngredientParts] ["reduced-fat monterey jack cheese", "low-fat mayonnaise", "nonfat sour cream", "cilantro", "garlic cloves", "tortillas", "lettuce", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 418.5 [FatContent] 10.6 [SaturatedFatContent] 3.2 [CholesterolContent] 5.5 [SodiumContent] 876.1 [CarbohydrateContent] 63.9 [FiberContent] 4.6 [SugarContent] 4.7 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Warm up chicken and set aside. Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic. (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree] To make Tortilla bowls spray Tortillas with cooking spray. Invert 4 custard bowls and mold Tortillas over the custard bowls. You may place another inverted custard dish over Tortillas to keep shape. Bake in oven for 5 minutes until crisp and light brown. Caution these burn easily, keep an eye on them. Allow Tortilla bowls to cool. Toss lettuce with mayonnaise dressing mixture. Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl. Place tomato pieces on top of lettuce. Sprinkle with cheese. Top with chicken pieces. Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.
[Name] Patent Leather Icing - Glossy Chocolate [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-09T10:44:00Z [Description] Glossy and rich--great for special occasion cakes, a little fussy to make but worth it, and can be made well ahead of use. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "European", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3/4", "1/4", "1", "1"] [RecipeIngredientParts] ["chocolate", "egg", "evaporated milk", "water", "sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 769.5 [FatContent] 31.9 [SaturatedFatContent] 18.9 [CholesterolContent] 133.2 [SodiumContent] 146.2 [CarbohydrateContent] 122.6 [FiberContent] 7.1 [SugarContent] 100.8 [ProteinContent] 15.1 [RecipeServings] nan [RecipeYield] 2 8-inch layers [RecipeInstructions] Melt the chocolate in the top of a double boiler. Combine the egg, milk, water and sugar and stir into the chocolate. Cook the icing over hot water for 20 minutes, stirring often. Remove it from the steam. Beat it with a rotary beater for 1 minute or until well blended. Stir in the vanilla. Cool the icing before spreading it. Tightly covered and stored in the refrigerator it will keep for several days.
[Name] Ginger Orange Muffins [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2001-10-09T10:44:00Z [Description] Make and share this Ginger Orange Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Fruit", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1 1/2", "1 1/2", "1/2", "1", "1/2", "3/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "orange", "butter", "sugar", "egg", "crystallized ginger"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 198.7 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 38.0 [SodiumContent] 360.4 [CarbohydrateContent] 28.9 [FiberContent] 0.8 [SugarContent] 14.5 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12 Muffins [RecipeInstructions] Preheat oven to 375 degrees. Combine flour, baking powder, soda, and salt. Finely grate zest from orange to make 2 tsp. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside. With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour. Fold in ginger. Divide batter among muffin tin, filling almost to the top. Bake 18-20 min. or until pick inserted in center comes out clean. Remove from pan; cool on wire rack. You can add 1/2 cup of raisins to the mix too for a variation.
[Name] Lime and Honey Dip - With Thanks to the Reader's Digest [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-09T10:44:00Z [Description] Posted in reply to a request - I have not tried it but it sounds good, famous last words! Reader's Digest says - "This cool, creamy, lime dip is best with fresh fruit, such as strawberries, pineapple, papaya, kiwi and melons". [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/53/6/picVlVKEy.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Canadian", "Summer", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "1", "1/8", "1/4"] [RecipeIngredientParts] ["low-fat plain yogurt", "honey", "1% low-fat milk", "lime juice", "vanilla", "ground mace", "nutmeg", "lime rind"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 653.8 [FatContent] 41.1 [SaturatedFatContent] 26.0 [CholesterolContent] 134.1 [SodiumContent] 743.7 [CarbohydrateContent] 51.0 [FiberContent] 0.1 [SugarContent] 45.1 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] 1 1/3 cups [RecipeInstructions] In a small bowl, with an electric mixer on high, beat the cheese, yogurt, honey, milk, lime juice, vanilla, and nutmeg until creamy. Stir in the lime rind. Cover and refrigerate for a t least 1 hour, (will keep for 2 days]. Serve the dip with an assortment of fresh fruits.
[Name] Oven Roasted Line Fish [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-09T10:44:00Z [Description] Make and share this Oven Roasted Line Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Spicy [Keywords] ["Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1", "3", "2", NA, "2"] [RecipeIngredientParts] ["honey", "soy sauce", "garlic", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 52.1 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 755.1 [CarbohydrateContent] 6.6 [FiberContent] 0.7 [SugarContent] 4.6 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend honey, soy sauce, garlic and salt. Brush fish thoroughly on both sides with mixture. Oil a baking tray lightly and heat in the oven at 180 C until piping hot. Add fish and roast for 7-10 minutes, or until cooked through but still faintly pink at the bone. Serve immediately with either Chinese noodles or angel hair pasta and for a special touch add a fine sprinkling of chilli flakes and a drizzle of olive oil.
[Name] Ginger Biscuits [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-09T10:44:00Z [Description] Simple Ginger flavoured biscuits.I double the amount when making as they dissapear so quickly.Lovely with Coffee! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/53/8/wpEObtgnQniYZlG93P3w-IMG_0545.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/53/8/picngcdM6.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["100", "1", "1", "1/2", "1/2", "1/2", "50", "50", "1"] [RecipeIngredientParts] ["plain flour", "baking powder", "salt", "ground cinnamon", "ginger", "nutmeg", "soft brown sugar", "unsalted butter", "milk"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 85.9 [FatContent] 3.6 [SaturatedFatContent] 2.2 [CholesterolContent] 9.1 [SodiumContent] 45.7 [CarbohydrateContent] 12.4 [FiberContent] 0.4 [SugarContent] 4.2 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 12 biscuits [RecipeInstructions] Preheat the oven to 150c/300f/gas mark 2. Place all the ingredients except the butter and milk in a bowl and mix. Add the butter and milk to the dry ingredients and work together to a smooth dough. Roll out on a floured surface to one large round and cut into 8 wedges, or 12-16 rounds or ovals. Place on greased baking sheets and bake in the preheated oven for 20 minutes.
[Name] Ann's Crunchy Peanut Brittle [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-10-09T10:44:00Z [Description] Make and share this Ann's Crunchy Peanut Brittle 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/12/53/9/picWeDX3U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/53/9/picHzmdWf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/53/9/picRht5um.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Free Of...", "Christmas", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/2", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "baking soda", "sugar", "water", "Karo light corn syrup", "raw peanuts", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 44.0 [Calories] 636.0 [FatContent] 28.0 [SaturatedFatContent] 4.3 [CholesterolContent] 2.5 [SodiumContent] 518.1 [CarbohydrateContent] 91.7 [FiberContent] 4.7 [SugarContent] 63.6 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix and set aside the butter and soda. In a large pan, mix and boil the sugar, water,and syrup to hardball stage (254 degrees F]. Add peanuts and stir constantly until mixture turns yellow (NOT AMBER] about 5 minutes. Remove from heat and add butter mixture and vanilla. Pour onto greased cookie sheet. Pat into a thickness you like with the back of a spoon. Cool and break into pieces. Store in airtight container.
[Name] Ginger Chicken [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-09T10:44:00Z [Description] Make and share this Ginger 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/12/54/0/picilmWCH.jpg" [RecipeCategory] Chicken [Keywords] ["Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Kid Friendly", "Spicy", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1/3", "1", "1/2", "2", "2", "1", "2"] [RecipeIngredientParts] ["chicken breast fillets", "plain flour", "olive oil", "honey", "soy sauce", "ground ginger", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 125.2 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 504.4 [CarbohydrateContent] 21.9 [FiberContent] 0.5 [SugarContent] 11.9 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Coat chicken pieces in the flour.", "Heat oil in non-stick frying pan over medium-high heat.", "Cook chicken 3-4 minutes per side, until lightly browned on the outside.", "Meanwhile, mix pineapple juice, honey, soy sauce, ginger and garlic.", "Pour over the chicken.", "Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened.", "If the sauce is too thick, add 1/4 cup water.", "I serve this with Thai Sticky Jasmine Rice and a cucumber salad." ]
[Name] Maron's Marvelous Meat Stew [AuthorId] 20459 [AuthorName] David [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-10-09T10:44:00Z [Description] Make and share this Maron's Marvelous Meat Stew 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/12/54/1/12541.jpg" [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "8", "16", "1", "4 -6", "3", "2", "3", "4", "1", "1", "1/2", "2", "8", "6"] [RecipeIngredientParts] ["stewing beef", "beef chuck", "potatoes", "yellow onion", "garlic", "bay leaves", "olive oil", "white flour", "tomato paste", "salt", "pepper", "dark beer", "ketchup", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 896.1 [FatContent] 19.1 [SaturatedFatContent] 4.7 [CholesterolContent] 96.8 [SodiumContent] 1259.0 [CarbohydrateContent] 130.0 [FiberContent] 15.4 [SugarContent] 20.7 [ProteinContent] 48.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Add salt and pepper to flour.", "cube meat into 1 or 2 inch pieces.", "Coat beef with flour and spices.", "combine and heat oils.", "brown beef over high flame 5 minutes.", "add beer, tomato paste, ketchup, and water.", "bring to boil and reduce to medium heat.", "Simmer covered 60 min.", "stir every 20 minutes.", "saute garlic and onion together.", "add bay leaves, garlic, onion, carrots,potatoes additional salt and pepper added to taste.", "Cook for 1 hour.", "Enjoy immediately or allow to rest over night for richest taste." ]
[Name] Pakoras [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2001-10-09T10:44:00Z [Description] Make and share this Pakoras recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "Ramadan", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2/3", "1/4", "5", "1/4", "1/4", "1/4", "1/2", "1/2", "2", "1", "1", NA] [RecipeIngredientParts] ["gram flour", "baking soda", "cold water", "cayenne", "cumin powder", "turmeric", "onion", "potato", "cilantro", "salt", "saffron"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 33.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 269.2 [CarbohydrateContent] 5.7 [FiberContent] 1.0 [SugarContent] 1.1 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine flour and baking soda. Add cold water slowly. Stir until moistened. Add rest of ingredients but don't over-mix. Drop by tablespoonfuls into hot oil. Fry until both sides are golden brown. Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.
[Name] Chicken Salad with Chevre Toasts [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-09T10:44:00Z [Description] Make and share this Chicken Salad with Chevre Toasts recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Summer", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1", "4", "1/2", "12", "12", "12", NA, "1", "2", "1/2", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["chicken breasts", "sugar", "mange-touts peas", "white mushroom", "black olives", "olive oil", "egg", "sunflower seeds", "cider vinegar", "mustard powder", "garlic", "salt", "fresh ground black pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 638.5 [FatContent] 23.6 [SaturatedFatContent] 8.5 [CholesterolContent] 124.3 [SodiumContent] 938.6 [CarbohydrateContent] 70.4 [FiberContent] 4.9 [SugarContent] 1.8 [ProteinContent] 34.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sear chicken breasts in olive oil for 3-5 minutes. Cool and slice. Arrange salad leaves on a platter and sprinkle with sugar. Intersperse chicken slices, mange tout, mushrooms and black olives. Place a slice of cheese on each slice of toast, brush with a little olive oil. VINAIGRETTE: Whisk ingredients together briskly in a bowl. Top salad with dressing and sprinkle with hardboiled egg and sunflower seeds. Toss just before serving.
[Name] Create a Shake [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-09T10:47:00Z [Description] This is great for parties or a fun snack time with the kids. Everyone's is different. We did this and it was a lot of fun. Let each kid (or person) add the goodies they want to a cup and line up and dump and blend. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA] [RecipeIngredientParts] ["vanilla ice cream", "milk", "banana"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 367.5 [FatContent] 20.3 [SaturatedFatContent] 12.6 [CholesterolContent] 80.4 [SodiumContent] 175.0 [CarbohydrateContent] 39.7 [FiberContent] 1.0 [SugarContent] 30.6 [ProteinContent] 9.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add ice cream and milk to the blender. Select from the choice of embellishments and add them in and blend until smooth.
[Name] Chocolate Fantasies [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-09T10:48:00Z [Description] This is a good project for parties and classrooms - that's how we did it and the kids were very creative - and the final product is pretty tasty too. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["baking chocolate", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt candy coating in the microwave on 1/2 power, stir. Stick lollipop sticks into marshmallows. Dip marshmallows, cookies, pretzels and fruit into chocolate. Sprinkle with sprinkles. Let dry.
[Name] Dorothy Smith Gooden's Rhubarb Relish [AuthorId] 19392 [AuthorName] Pioneer [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-09T11:32:00Z [Description] This is an old time favorite recipe of my family.It is a tart spicy condiment that adds zest to anything you serve it with [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "4", "1/4", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["rhubarb", "onion", "vinegar", "brown sugar", "black pepper", "salt", "cinnamon", "allspice", "clove"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 642.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 455.9 [CarbohydrateContent] 161.8 [FiberContent] 4.8 [SugarContent] 147.5 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 6-8 Pints [RecipeInstructions] Put the rhubard, onions& vinegar in a pot and boil until soft, about 1/2 hour. Add remaining ingredients and simmer until thickened. Place in sterelized pint sealers and seal.
[Name] Seafood Gumbo [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT2H10M [PrepTime] PT45M [TotalTime] PT2H55M [DatePublished] 2001-10-09T15:46:00Z [Description] Make and share this Seafood Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Stew", "One Dish Meal", "Long Grain Rice", "Rice", "Cajun", "Creole", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3", "1", "6", "1", "1", "3", "2", "2", "1/2", NA, "1", "2", "2 -3", "8", "1/2"] [RecipeIngredientParts] ["butter", "all-purpose flour", "chicken", "water", "smoked sausage", "tomatoes", "onion", "bell pepper", "bay leaves", "rosemary", "thyme", "medium shrimp", "file powder", "basmati rice", "parsley"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1384.7 [FatContent] 52.3 [SaturatedFatContent] 19.6 [CholesterolContent] 257.2 [SodiumContent] 1240.0 [CarbohydrateContent] 157.8 [FiberContent] 8.6 [SugarContent] 5.4 [ProteinContent] 67.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First, make a roux. In a medium-size cast iron skillet, melt the butter over medium-high heat. Stir in the flour. Cook, stirring often, about 15-20 minutes until the roux is deep brown in color. Watch the mixture closely and adjust the heat to keep from burning. Remove from heat and set aside. Meanwhile, in an 8-quart pot, combine the chicken and water. Bring to a boil, reduce heat, and simmer 30-45 minutes , until the chicken is cooked through. Remove the chicken from the pot and set aside to cool. Add the sausage, tomatoes, onion, bell pepper, bay leaves, rosemary, thyme, and crushed red pepper to the pot. Simmer for 30 minutes. Stir the roux into the gumbo, a spoonful at a time. Season with salt and pepper, to taste. Simmer 20-30 minutes longer. While the gumbo is simmering, remove the skin and bones from the cooled chicken. Tear the chicken into bite-size pieces. Add the chicken, shrimp, and crabs to the pot, and cook for 5 minutes, until the shrimp is cooked through. Stir in the file powder, cooking just until the gumbo is slightly thickened. Ladle the gumbo over scoops of hot rice in large soup bowls. Sprinkle with chopped parsley and serve immediately.
[Name] Chicken And Pepper Pasta [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-10-09T15:46:00Z [Description] I found this recipe in a magazine known as 'Young Times'. It is suggested as a superb healthy recipe by Chef Sanjeev Kapoor, a very famous Indian chef. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/54/8/12548.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["200", "200", "1", "1/2", "2", "6", "3", NA, NA] [RecipeIngredientParts] ["fettuccine pasta", "chicken", "carrot", "red capsicums", "dried garlic", "olive oil", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 753.0 [FatContent] 38.8 [SaturatedFatContent] 7.7 [CholesterolContent] 149.8 [SodiumContent] 208.0 [CarbohydrateContent] 66.9 [FiberContent] 3.4 [SugarContent] 7.4 [ProteinContent] 32.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Shred chicken and apply salt and pepper to it. Shred capsicum and carrot thinly. Peel and crush garlic to a paste. Heat oil in a non-stick pan and saute chicken till it browns. Remove from pan. In the same pan, saute capsicum and carrot on low heat for 5 minutes. Add crushed garlic and saute for a minute. Add chicken and chicken stock and cook till chicken is tender. Meanwhile cook the pasta in boiling salted water until al dente. Drain well and toss with chicken and pepper. Season to taste and serve hot.
[Name] Seafood Kabobs [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT2H17M [PrepTime] PT2H [TotalTime] PT4H17M [DatePublished] 2001-10-09T15:46:00Z [Description] Make and share this Seafood Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "2", "1/4", "3", "4", "3", "1/4"] [RecipeIngredientParts] ["fresh shrimp", "frozen shrimp", "fennel bulbs", "olive oil", "lemon juice", "garlic", "fresh oregano", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 216.0 [FatContent] 10.2 [SaturatedFatContent] 1.4 [CholesterolContent] 89.3 [SodiumContent] 411.6 [CarbohydrateContent] 7.6 [FiberContent] 2.7 [SugarContent] 0.2 [ProteinContent] 23.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse fish fillets and pat dry with paper towels. Cut fish into 1-inch cubes. Set aside. Thaw shrimp, if frozen. Peel and devein shrimp, leaving the tails intact. Rinse shrimp; pat dry. Set aside. Cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds. Snip 2 tablespoons of the fronds for use in the marinade. Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb. Wash and cut each bulb lengthwise into six wedges. Cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain. Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl. For marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt. Pour over seafood and fennel wedges. Close bag. Marinate in the refrigerator for 2 hours, turning occasionally. Drain fish cubes, shrimp, and fennel wedges, discarding marinade. Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties. (If desired, transport in a covered shallow container in an insulated cooler with ice packs. Grill within 1 hour.] Place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8-12 minutes , turning often, until fish flakes when tested with a fork and shrimp turn pink.
[Name] Nanny's Scallop Tomatoes [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-09T15:46:00Z [Description] Make and share this Nanny's Scallop Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "4 -5", "1/2", "2", "2", NA] [RecipeIngredientParts] ["tomatoes", "onion", "butter", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 196.8 [FatContent] 10.5 [SaturatedFatContent] 4.2 [CholesterolContent] 11.4 [SodiumContent] 263.0 [CarbohydrateContent] 22.9 [FiberContent] 1.6 [SugarContent] 4.5 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place tomatoes into an oven-proof dish. Then break the biscuits into pieces and place throughout the dish with the tomatoes. Add onions, butter, sugar, salt and pepper; stir. Bake for thirty minutes at 350°. Serve warm. • Note: Stale biscuits will work best.
[Name] Lemon And Chilli Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-09T15:46:00Z [Description] Its very easy and tastes wonderful! "Amchur" is mango powder that is, incase, anyone's wondering:) The aroma of this rice is one that you have to enjoy atleast once. Its a tangy rice and quite a good and popular one. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Asian", "Indian", "Vegan", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5 -7", NA, "1/2", "1", "1", NA, "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["mustard seeds", "curry leaves", "red chile", "onion", "lemongrass", "salt", "rice", "amchur", "clove", "cinnamon", "coriander powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.0 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 80.0 [FiberContent] 2.3 [SugarContent] 0.5 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a wok. Add mustard seeds, curry leaves, chillies and onion. Once onions turn slightly brown, add in the cooked rice. Stir well. Add fresh lemon juice, salt, lemon grass and mixed masala powder. Keep mixing until the rice is covered in the aromatic ingredients. Garnish with fresh corriander leaves and serve hot.
[Name] Curd Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-09T15:46:00Z [Description] I love eating curd since I was a baby and Sindhi papad is a "Must have" with every meal. I make nearly 10 papads everyday. I like this recipe because it is sooo easy to make, so good, especially in summer months, it has curd which is something I love and it is believed by many South Indians to be good for health as well. 99/100 South Indians have this with every meal everyday:) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/55/2/9Im78q8hQkSNtHuEWuQv_curd-rice-1026.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/55/2/Fs35DpwIQbuPL3LzgxMd_curd-rice-1043.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/55/2/3inXFWYHT2WtaqcCA3NF_curd-rice-1031.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Rice", "Fruit", "Asian", "Indian", "Kid Friendly", "Summer", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "10", "2", "1", "1", "1/4", "2", "8", "1", NA, NA, NA] [RecipeIngredientParts] ["rice", "milk", "curry leaves", "red chilies", "cumin seed", "black mustard seeds", "asafoetida powder", "cashews", "salt", "sugar", "coriander leaves"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 541.0 [FatContent] 13.8 [SaturatedFatContent] 3.6 [CholesterolContent] 17.0 [SodiumContent] 236.5 [CarbohydrateContent] 87.0 [FiberContent] 2.4 [SugarContent] 3.0 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook rice and keep aside. Beat curd and milk together. Add salt and sugar and keep aside. Now heat oil in a pan. Add mustard seeds, cumin seeds and chana dal and wait till the dal turns light brown. Now add chilli, hing, cashews and curry leaves and allow these to sizzle. Add to the curd. Add in the cooked rice. Mix well. Garnish with corriander leaves and serve with my favourite, Sindhi papad!
[Name] Pumpkin cake with Orange glaze [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-09T15:46:00Z [Description] Make and share this Pumpkin cake with Orange glaze recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "3/4", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1", "1/4", "2", "1", "1", "1/2", "1/2", "1 1/4", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "cinnamon", "ground ginger", "nutmeg", "allspice", "salt", "butter", "brown sugar", "eggs", "vanilla", "canned pumpkin puree", "candied ginger", "crystallized ginger", "walnuts", "pecans", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 204.1 [FatContent] 5.9 [SaturatedFatContent] 3.5 [CholesterolContent] 37.1 [SodiumContent] 229.6 [CarbohydrateContent] 35.5 [FiberContent] 1.0 [SugarContent] 20.9 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 18 squares [RecipeInstructions] ["Preheat oven to 350 f.", "Butter or coat with cooking spray a 9x13 inch backing pan.", "In a medium-size bowl, stir flour with baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.", "set aside.", "In a large bowl,using a electric mixer, beat butter with brown sugar until creamy.", "beat in juice, eggs, vanilla and pumpkin puree until blended.", "Gradually beat in flour mixture, mixing just until smooth, about 2 min.", "Stir in nuts, if using, and candied ginger.", "Scrape batter into pan and smooth surface.", "Bake in center of 350 f.", "oven until sides of cake pull away from pan and a cake tester inserted in center of cake comes out clean (30-35 min].", "Meanwhile, for glaze, stir icing sugar with peel in a small bowl.", "Gradually stir in juice until its a spreading consistancy.", "Turn out cake, turn top side up on cooling rack.", "Spoon glaze down center of cake and spread.", "When glaze has set cut into squares or bars and serve.", "Cake will keep in refigerator for at least 1 week and freezes well." ]
[Name] Herbed Pork chops with orange [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-10-09T15:46:00Z [Description] Make and share this Herbed Pork chops with orange recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "4", "2", "1", "1/3", "4"] [RecipeIngredientParts] ["all-purpose flour", "ground sage", "dried thyme leaves", "margarine", "butter", "water", "rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1050.9 [FatContent] 24.3 [SaturatedFatContent] 7.0 [CholesterolContent] 82.8 [SodiumContent] 672.7 [CarbohydrateContent] 164.8 [FiberContent] 3.3 [SugarContent] 2.7 [ProteinContent] 37.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] On waxed paper, combine flour, sage and thyme. Coat chops lightly with flour mixture. In large skillet over medium-high heat, melt margarine. Brown chops 3 minutes on each side. Drain off fat. Add soup and orange juice, stirring to loosen browned bits. Bring to boil. Reduce heat to low. Cover; cook 20-25 minutes or until tender, turning chops halfway through cooking and stirring occasionally. Serve with rice. Garnish with orange slices and parsley, if desired.
[Name] Brazo De Gitano (Gypsy's Arm) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2001-10-09T15:47:00Z [Description] This is a traditional Spanish recipe and what better time to make it than this Friday, Spain's National Day:) [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "2", "1", "4", "3", "3", "1", "1"] [RecipeIngredientParts] ["milk", "vanilla essence", "caster sugar", "plain flour", "eggs", "self-raising flour", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.3 [FatContent] 13.7 [SaturatedFatContent] 4.2 [CholesterolContent] 289.1 [SodiumContent] 191.7 [CarbohydrateContent] 119.2 [FiberContent] 2.5 [SugarContent] 106.8 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the milk, essence and cocoa in a pan and whisk, bring to boiling point. Whisk the egg yolks in a bowl with 4 oz. castor suger and 1 tbsp. flour gradually whisk in the hot milk. Return to the pan and stir over low heat until the custard thickens. Put the eggs and the remaining castor sugar in a bowl and whisk over a pan of hot water until pale and thick, then whisk until cool. Fold in the self-raising flour. Pour mixture into lined tin and bake at 190C degrees for 15 min until risen and golden brown. Put a piece of greaseproof paper on the work surface and sprinkle with a little extra castor sugar. Turn the sponge into the sugared paper, trim edges, cover with another piece of paper. Roll up with paper inside from one of the long edges. Leave to cool. Unroll and spread with the cold filling, sprinkle the toasted almonds over the filling and roll up again. Decorate with whole almonds and sift icing sugar over the top.
[Name] Ann's Corn Chowder [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-09T17:29:00Z [Description] Make and share this Ann's Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["One Dish Meal", "Corn", "Vegetable", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "2", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["onion", "potatoes", "water", "milk", "salt", "black pepper", "butter", "bacon", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 462.6 [FatContent] 28.1 [SaturatedFatContent] 17.5 [CholesterolContent] 78.1 [SodiumContent] 1156.2 [CarbohydrateContent] 49.1 [FiberContent] 4.2 [SugarContent] 5.9 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onions lightly in butter. Add potatoes and water and cook until tender. Add corn, milk, salt and pepper. Heat, but do not boil. Top with crumbled bacon and sour cream, if desired. This recipe may be doubled for seconds or for freezing.
[Name] Crab Cakes [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-09T17:29:00Z [Description] Make and share this Crab Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 60 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "1/2", "1", "1/2", "1/4", "1/4", "1/2", "1/4", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["green pepper", "carrot", "onion", "egg", "garlic powder", "cayenne", "dry mustard", "Miracle Whip", "Worcestershire sauce", "Miracle Whip", "dry mustard", "honey", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 400.0 [FatContent] 17.5 [SaturatedFatContent] 3.0 [CholesterolContent] 95.2 [SodiumContent] 1570.3 [CarbohydrateContent] 37.8 [FiberContent] 2.5 [SugarContent] 17.6 [ProteinContent] 22.0 [RecipeServings] 5.0 [RecipeYield] 10 crab cakes [RecipeInstructions] Set bread crumbs aside; combine crab meat, peppers, onion, egg, garlic, cayenne, mustard, Miracle Whip and Worcestershire together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Sauté on medium heat until each cake is golden brown and heated through. Serve with sauce. In a small bowl combine Miracle Whip, mustard, honey and cayenne and mix well. Refrigerate until ready to use.
[Name] Chicken and Prawn Kebabs [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT35M [PrepTime] PT55M [TotalTime] PT1H30M [DatePublished] 2001-10-09T17:29:00Z [Description] Make and share this Chicken and Prawn Kebabs recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["350", "500", "1", "1", "2", "2", NA, "2", "1", "1", "2"] [RecipeIngredientParts] ["chicken breast fillets", "pineapple rings", "ginger", "olive oil", "cornflour", "water", "fresh ginger", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.4 [FatContent] 7.0 [SaturatedFatContent] 1.1 [CholesterolContent] 142.3 [SodiumContent] 544.0 [CarbohydrateContent] 23.0 [FiberContent] 2.4 [SugarContent] 17.5 [ProteinContent] 24.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into large bitesize pieces. Peel and devein the prawns. Drain apricot halves and pineapple slices, reserving the juice. Cut the pineapple slices into 4. Thread the prepared chicken, prawns and fruit alternately onto metal skewers. Combine 1 cup reserved pineapple juice with grated ginger, olive oil, salt and pepper. Pour mixture over kebabs and marinate 30 minutes. Remove from marinade and barbecue over a hot flatplate for 5 minutes each side or until the chicken is tender and prawns have turned pink. Meanwhile, heat the remaining marinade in a pan on the edge of the barbecue, thicken with combined cornflour and water, add the extra grated ginger and spring onions and allow to boil until the sauce thickens. Serve Chicken and Prawn kebabs immediately.

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