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[Name] Colonial Pot Roast [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT11H5M [PrepTime] PT15M [TotalTime] PT11H20M [DatePublished] 2001-10-09T17:29:00Z [Description] This is a wonderful pot roast for the fall and winter time. It is one of the many ways I love to make a pot roast. Try it in on a chilly day with some garlic mashed potatoes and some spiced apple cider. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Meat", "European", "Winter", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/4", "1 1/2", "1/8", "3", "1/4", "1", "1", "1/3", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "pepper", "water", "onion", "beef bouillon cube", "hot water", "tart apples"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 307.7 [FatContent] 10.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.1 [SodiumContent] 1141.5 [CarbohydrateContent] 54.7 [FiberContent] 8.6 [SugarContent] 17.1 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Dry meat with paper towel.", "Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.", "Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.", "Dissolve bouillon cube in 1/2 cup of hot water.", "Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.", "Remove the meat and vegetables to heated platter.", "Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast." ]
[Name] Orange Splash [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-09T17:29:00Z [Description] A refreshing drink for the kids on a hot summer day. Works great for an after school snack. How about a morning drink for the whole family! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/56/1/pickRQ4L5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/56/1/picDnmRvH.jpg"] [RecipeCategory] Beverages [Keywords] ["Breakfast", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "3", "1/2"] [RecipeIngredientParts] ["2% low-fat milk", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 204.3 [FatContent] 1.8 [SaturatedFatContent] 1.0 [CholesterolContent] 6.5 [SodiumContent] 38.0 [CarbohydrateContent] 43.6 [FiberContent] 0.6 [SugarContent] 43.3 [ProteinContent] 4.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Put ice cubes into electric blender, start so that the cubes break up. Put the remaining ingredients into blender and blend until smooth. Serve.
[Name] Reba Mcentire's Broccoli Casserole [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Reba Mcentire's Broccoli Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["fresh broccoli", "water chestnut", "Minute Rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 187.3 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 347.1 [CarbohydrateContent] 34.1 [FiberContent] 1.8 [SugarContent] 1.2 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Steam broccoli just until crisp. Drain. Mix broccoli, soup, water chestnuts, Cheez Whiz and rice and place in greased 2-quart casserole. Top with cracker crumbs. Bake 20-30 minutes , or until bubbling.
[Name] Szechuan Bok Choy [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Szechuan Bok Choy 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/12/56/3/pic6jO9Km.jpg" [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["8", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["baby bok choy", "gingerroot", "hoisin sauce"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 79.7 [FatContent] 7.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.1 [SodiumContent] 116.7 [CarbohydrateContent] 3.7 [FiberContent] 0.9 [SugarContent] 2.0 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a wok, stir-fry bok choy in oil for 3 minutes. Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more. Add paste and hoisin sauce; stir-fry 1 minute more.
[Name] Egg-free Milk-free Chocolate Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Egg-free Milk-free 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/12/56/4/pic0K8Vpg.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12564/3KkCZbcxS2S1qcQgynXb_1514576608339-1083346997.jpg"] [RecipeCategory] Dessert [Keywords] ["Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1/2", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "baking soda", "baking powder", "salt", "canola oil", "white vinegar", "pure vanilla extract", "water"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 324.7 [FatContent] 12.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 466.2 [CarbohydrateContent] 51.0 [FiberContent] 1.1 [SugarContent] 33.4 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees.", "Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.", "Set aside.", "In a large mixing bowl, combine all dry ingredients and mix thoroughly.", "Add all liquid ingredients and combine with whisk just until blended.", "Pour into prepared pan and bake for 30 minutes or until tester comes out clean.", "Serve with Fluffy Frosting (recipe #12586 posted separately] or your favourite cake icing.", "Note: to make a layer cake, you'll need to double this recipe and bake in two pans." ]
[Name] Chicken Paprika [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Chicken Paprika recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/4", NA, "1", "1", "3", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["chicken pieces", "flour", "paprika", "onion", "mushroom", "tomato puree", "low-fat sour cream", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 203.9 [FatContent] 12.7 [SaturatedFatContent] 2.6 [CholesterolContent] 6.0 [SodiumContent] 328.0 [CarbohydrateContent] 21.1 [FiberContent] 3.5 [SugarContent] 7.0 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix flour, salt, pepper, crumbled stock cube and paprika together in a plastic bag. Toss chicken in this. Heat oil in a large saucepan. Brown chicken in oil. Peel and chop onion. Add to saucepan and cook for 5 minutes. Add mushrooms and tomato puree to saucepan. Cover and simmer for 45-50 minutes, or until chicken is cooked. Stir in sour cream. Serve garnished with the chopped parsley.
[Name] Party Chipped Beef Cheese Ball [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Party Chipped Beef Cheese Ball recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/56/6/piccCuntF.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Very Low Carbs", "High In...", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["8", "8", "4", "3", NA, NA] [RecipeIngredientParts] ["cheddar cheese", "cream cheese", "horseradish", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 950.3 [FatContent] 78.4 [SaturatedFatContent] 49.4 [CholesterolContent] 288.6 [SodiumContent] 2692.6 [CarbohydrateContent] 8.6 [FiberContent] 0.7 [SugarContent] 4.0 [ProteinContent] 54.7 [RecipeServings] nan [RecipeYield] 2 Balls [RecipeInstructions] Chop beef into small pieces. Mix cream cheese& cheddar with hands, add beef& mix again. Put horseradish in strainer, drain well& add to cheese mixture. Shape into 2 balls& refrigerate overnight. Put chopped walnuts into plastic bag. Add a ball& press. Refrigerate until serving. Serve w/crackers.
[Name] Kenny Rogers' Country Chicken Salad [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Kenny Rogers' Country Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Lactose Free", "Free Of...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "1/2", "1/4", NA] [RecipeIngredientParts] ["chicken", "apple", "eggs", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 107.7 [FatContent] 4.9 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 195.5 [CarbohydrateContent] 10.0 [FiberContent] 0.9 [SugarContent] 7.9 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except almonds and mix lightly. Chill. When serving, garnish with almonds, if desired.
[Name] Italian Chicken (or Shrimp) w/Tomato Cream Sauce [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-10T10:00:00Z [Description] This dish is great and easy for an everyday family dinner and great, easy and fancy enough for company. You can mix and match with chicken or seafood or both combined. Serve with a salad and your choice of warm bread. I've gotton many compliments on this one! If you want some leftovers, double this recipe for dinner serving of 4. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "12", "1", "1", "2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["pasta", "boneless skinless chicken breasts", "onion", "Italian tomatoes", "garlic", "tomato sauce", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 331.0 [FatContent] 10.7 [SaturatedFatContent] 4.3 [CholesterolContent] 69.7 [SodiumContent] 368.1 [CarbohydrateContent] 33.2 [FiberContent] 3.4 [SugarContent] 6.8 [ProteinContent] 25.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta. Cook chicken, onion& garlic in hot oil until no longer pink. Drain and return to pan. Stir in undrained tomatoes, sauce& seasonings. Bring to a boil, simmer uncovered until thickened (about 10 min.] Slowly add cream and stir constantly. Serve over pasta. You can garnish with black pepper and green onions. *To help thicken sauce, dredge chicken or seafood in flour prior to cooking it.
[Name] Hearty Black Beans & Rice [AuthorId] 19280 [AuthorName] JMS0173 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-10T10:00:00Z [Description] A recipe from my college days, adapted from a friend. It's very quick and made with inexpensive ingredients that most people will have on hand. This will make a filling, nutritious, low-fat dinner for 2 people if served with a green salad. If you have leftovers, an easy way to save them is to mix the beans and rice together before refrigerating. This mixture is awesome spread and [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/56/9/picTLMLyK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/56/9/picllVNfX.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Rice", "Grains", "Black Beans", "Beans", "Vegetable", "South American", "Vegan", "Kosher", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "2", "1/2", "1/2", "1", "1/2", NA, NA, "1", "2", "1"] [RecipeIngredientParts] ["black beans", "onion", "garlic", "tomatoes", "olive oil", "mild chili powder", "ground cumin", "dried oregano", "cinnamon", "black pepper", "white rice", "water", "butter"] [AggregatedRating] 4.5 [ReviewCount] 54.0 [Calories] 533.8 [FatContent] 11.2 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 434.8 [CarbohydrateContent] 101.5 [FiberContent] 14.1 [SugarContent] 8.3 [ProteinContent] 11.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start the water boiling in a fairly large pot; add the fat (if desired]. When it boils, add the rice. Stir for the first minute, then cover and turn the heat as low as possible. Rice should only cook for 20 minutes; you'll get perfect white rice every time by following a 2:1 rice-water ratio and following these directions. Heat a saucepan slightly, then add oil and heat that briefly as well (this prevents sticking]. Saute the onion until aromatic, then add garlic; don't brown. Turn the heat down to medium low. Dump the whole can of beans in. Add the vinegar, spices and chopped tomato, stir, and let simmer, covered. When rice is done (20 minutes], remove from heat. Serve beans over rice.
[Name] Green Bean and Pearl Onion Casserole [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-10T10:00:00Z [Description] If you love the green bean casserole from the back of the cream of mushroom can, you will love this. All fresh ingredients are used--it takes some time, but well worth it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/0/piccnLFH0.jpg" [RecipeCategory] Beans [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1", "2", "3", NA, "2", "2", "3", "1"] [RecipeIngredientParts] ["fresh green beans", "olive oil", "butter", "garlic cloves", "shallot", "bay leaves", "fresh thyme leaves", "flour", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 329.4 [FatContent] 19.7 [SaturatedFatContent] 8.8 [CholesterolContent] 40.9 [SodiumContent] 143.6 [CarbohydrateContent] 31.1 [FiberContent] 5.8 [SugarContent] 5.9 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for 2 minutes, until the green beans brighten in color. Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process. Drain them, then remove the skins from the onions and set aside. Coat a skillet with olive oil and butter. Over medium heat, cook the shallot and garlic down until caramelized. Add bay leaves, then the mushrooms; stir to combine. Season with salt, pepper, and thyme and then sprinkle the mixture with flour. Add the milk a little at a time and boil for 3 minutes to thicken. Place green beans and onions in a 2-quart casserole dish. pour mushroom mixture over the green beans; toss to make sure well coated. Bake in preheated 350°F oven for 30 minutes. Top with fried onions and bake 10 minutes more.
[Name] Haluski [AuthorId] 20910 [AuthorName] Vicki Tryan Jordens [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-10T10:00:00Z [Description] This recipe came from Czechoslovakia with my grandma and her family. I have been eating it forever and have passed it on to my family, as well. (This can all be adjusted for more or less, I usually triple it...for lots!) [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Czech", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "2 -3", "1", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "egg", "flour", "salt", "sauerkraut", "onion", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 629.2 [FatContent] 35.4 [SaturatedFatContent] 11.7 [CholesterolContent] 82.4 [SodiumContent] 677.8 [CarbohydrateContent] 59.5 [FiberContent] 4.7 [SugarContent] 2.3 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you]. Meanwhile, put on large pot of water to boil. Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg]. In a large bowl, gradually mix flour with potato mush until loose batter is formed. Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan]. Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook]. Gently stir, so they don't stick. After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl. Drain sauerkraut in colander, under cold water, squeezing out excess. Add sauerkraut, cooked bacon and onion to dumplings. Mix gently. Salt and pepper to taste. (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!].
[Name] Savory Crescent Chicken Squares [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-10T10:00:00Z [Description] These are very good. You can also make them smaller using the "triangle" instead of the "square" and have as an appetizer instead of the main course. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/pic9ecJ9O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/pichSH7mr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/piceTnQgu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/pic7Sx8lA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/picoy4VnZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/picxNSghx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/picIDEv0M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/picTDAH9c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/picypqgw9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/picTufDDL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/2/picF2dDHG.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "Savory", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "2", "1/4", "2", "1", "1/4", "1", "3/4"] [RecipeIngredientParts] ["cream cheese", "butter", "boneless chicken", "boneless chicken", "milk", "onion", "crouton"] [AggregatedRating] 5.0 [ReviewCount] 73.0 [Calories] 352.4 [FatContent] 20.2 [SaturatedFatContent] 10.7 [CholesterolContent] 75.8 [SodiumContent] 448.2 [CarbohydrateContent] 35.1 [FiberContent] 2.4 [SugarContent] 3.2 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend cream cheese with 2 Tbsp butter until smooth. Add next five ingredients and mix well. Spoon 1/2 C meat mixture onto 2\"triangles\" of dough. (don't separate, so you actually have a \"square\"] Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching. Brush tops with remaining butter and sprinkle with croutons Bake on ungreased cookie sheet for 20-25 minutes in a 350* oven until golden brown.
[Name] Incredibly Hot Buffalo Wing Sauce [AuthorId] 19280 [AuthorName] JMS0173 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-10T10:00:00Z [Description] This is a recipe I made up during my obsession with buffalo wings. It is not the traditional buffalo sauce recipe, but does incorporate the hot sauce and butter as main ingredients. I must admit that the proportions are mere guidelines, as I make it by tasting and adjusting frequently. It is VERY HOT, but has a nice depth of flavor and pungency. The sauce is slightly chunky, owing [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/3/picOhf3A9.jpg" [RecipeCategory] Vegetable [Keywords] ["Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "1", "3", "1", "2", "1", "2", "1", "3/4", "3/4", "1/4", "1", NA, "1"] [RecipeIngredientParts] ["butter", "lime, juice of", "garlic", "onion", "mustard powder", "habanero", "cayenne", "hot paprika", "celery seed", "red pepper flakes", "black pepper", "honey"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 356.0 [FatContent] 32.6 [SaturatedFatContent] 19.6 [CholesterolContent] 81.3 [SodiumContent] 3220.9 [CarbohydrateContent] 16.8 [FiberContent] 2.5 [SugarContent] 9.9 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Saute onion and garlic in a small amount of butter just till aromatic. Remove from heat. Add remaining butter and melt over low heat. Add remaining ingredients and simmer 5-10 minutes . This sauce can stay over very low heat for a long time; the longer it sits, the hotter it will be.
[Name] Banana Split [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Banana Split recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Nuts", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "8", NA, "1/4", "1/2", "1/2", "1 3/4"] [RecipeIngredientParts] ["bananas", "vanilla ice cream", "strawberries", "marshmallows", "pecans", "brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 627.4 [FatContent] 34.5 [SaturatedFatContent] 18.7 [CholesterolContent] 99.1 [SodiumContent] 153.0 [CarbohydrateContent] 81.2 [FiberContent] 5.9 [SugarContent] 61.5 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ---------Tomake Sauce-----------. Combine the sugar, cream and butter in a saucepan and stir over medium heat until mixture boils. Reduce heat and simmer 3 minutes, then cool mixture to room temperature. Peel bananas and cut in half lengthways. Arrange each banana in a long serving dish and top with two scoops of ice cream. Spoon sauce over and top with strawberries, marshmallows and pecans. Serve immediately.
[Name] Chicken Burgers with Lemon [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Chicken Burgers with Lemon recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Canadian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/3", NA, "1", "1", "1/2", "3", "1/2", "1/4"] [RecipeIngredientParts] ["chicken breast", "plain yogurt", "egg", "parsley", "chervil", "tarragon", "thyme", "butter", "dry white wine", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 298.0 [FatContent] 15.3 [SaturatedFatContent] 6.6 [CholesterolContent] 101.6 [SodiumContent] 244.6 [CarbohydrateContent] 15.8 [FiberContent] 1.0 [SugarContent] 2.6 [ProteinContent] 20.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine bread crumbs and yogurt, let stand for a few minutes. Combine chicken, yogurt mixture and egg. Add 2 tbsp Parsley,salt, pepper, tarragon, chervil& thyme. Shape into 6 large patties (about 1 1/2\" thick]. In a skillet heat butter (oil] over medium high heat. Cook patties about 7 minutes each side until nicely browned and no longer pink inside, remove to a platter. Pour off excess fat and add wine& lemon juice. Scrape the brown bits from the pan. Bring to a boil and cook until reduced to about 1/4 cup. Add remaining parsley pour over the burgers. Serve hot or cold.
[Name] Southwestern Chicken Pizza [AuthorId] 13211 [AuthorName] Jennifer2 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Southwestern Chicken Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Southwestern U.S.", "Spicy", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["chicken", "chipotle chile in adobo", "purple onion", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 90.8 [FatContent] 4.8 [SaturatedFatContent] 1.4 [CholesterolContent] 22.5 [SodiumContent] 99.9 [CarbohydrateContent] 5.2 [FiberContent] 1.2 [SugarContent] 1.6 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] 1 pizza [RecipeInstructions] Preheat oven to 400 degrees. Cook chicken (grilling is preferable] and cube. Chop onion and slice tomatoes. Roll pizza crust onto cookie sheet as directed on can. Combine pizza sauce with chipotle and adobo sauce. (Add more than one tablespoon if you like your food spicy]. Spoon pizza sauce onto crust. Top with cheese, onion, chicken and tomatoes. Cook for 15-20 minutes or until the crust is golden brown and the cheese is completely melted.
[Name] Blackberry Mint Vinegar [AuthorId] 15385 [AuthorName] stephanie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Blackberry Mint Vinegar recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["14", "1/4", "2"] [RecipeIngredientParts] ["fresh blackberries", "fresh mint leaves", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.4 [FatContent] 1.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.9 [CarbohydrateContent] 21.9 [FiberContent] 10.9 [SugarContent] 10.7 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Soak and rinse mint leaves and pat dry. bruise the mint leaves with a clean mallet or a rolling pin. Gently rinse the blackberries and place in a very clean decorative bottle. Poor the vinegar, after adding the mint to the blackberries. Cork tightly and store in a cool dark place for 3 weeks before sharing with friends. (It's a very good marinade for pork roast].
[Name] Cheesy Shells [AuthorId] 20916 [AuthorName] Virginia1 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-10T10:00:00Z [Description] This is a meal from my mother-in-law. She learned it when she was a bride, and it has become a real comfort food for her kids and now her grandchildren as well. It is fast, cheap, and the kids all love it. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pasta Shells", "Cheese", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "5 -8"] [RecipeIngredientParts] ["pasta shells", "American cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 602.4 [FatContent] 9.1 [SaturatedFatContent] 4.8 [CholesterolContent] 17.0 [SodiumContent] 1102.7 [CarbohydrateContent] 107.8 [FiberContent] 5.5 [SugarContent] 14.4 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil water in a large pot, add shells and cook as instructed on package. Drain shells when cooked, rinse under cool water and drain again. Return shells to pot and add tomato soup. Heat on low heat until warm, add cheese slices and mix in until melted. If you want, you can add a small amount of milk to make this a tad more creamy. This will serve our family of four (2 adults, 2 small kids] with enough for a lunch.
[Name] Salsa Reuben Dip [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Salsa Reuben 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/12/57/9/KvrGUbE5SAORwj7AwSWb_IMG_2079.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/57/9/8iWemkA9QXaD5bYE7ZJM_IMG_2077.jpg"] [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "German", "Mexican", "European", "Free Of...", "Spicy", "Microwave", "< 60 Mins", "Oven", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "4", "3", "1/2", "1 -2"] [RecipeIngredientParts] ["cream cheese", "sour cream", "salsa", "corned beef", "swiss cheese", "sauerkraut", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1917.0 [FatContent] 168.9 [SaturatedFatContent] 92.7 [CholesterolContent] 559.0 [SodiumContent] 4385.9 [CarbohydrateContent] 41.2 [FiberContent] 6.3 [SugarContent] 25.7 [ProteinContent] 66.6 [RecipeServings] nan [RecipeYield] 1 8x8 casserole dish [RecipeInstructions] Combine cream cheese, sour cream& salsa. Add remainder of ingredients until blended. Heat at 350 degrees for 20-30 minutes. Store in refrigerator; can reheat in microwave. Serve w/tortilla chips, veggies, rye crackers or mini party bread ryes.
[Name] Cilantro, hot pepper and garlic vinegar [AuthorId] 15385 [AuthorName] stephanie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Cilantro, hot pepper and garlic vinegar recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "4"] [RecipeIngredientParts] ["head of garlic", "fresh cilantro", "red pepper flakes", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.2 [FatContent] 17.4 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 46.9 [CarbohydrateContent] 61.6 [FiberContent] 27.6 [SugarContent] 11.4 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Separate, slightly crush, peel and score the garlic. Soak and rinse the cilantro, dry and coarsley chop. Combine with vinegar in a clean, decorative bottle and tightly cork. Let it age for 4 weeks before using.
[Name] Sharone Huey's Curried Goat [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Sharone Huey's Curried Goat recipe from Food.com. [Images] character(0) [RecipeCategory] Caribbean [Keywords] ["Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1", "4", "4", "2", "2", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["salt", "black pepper", "curry powder", "cayenne", "garlic", "scallions", "butter", "red bell pepper", "green bell pepper", "raisins", "unsweetened coconut", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.8 [FatContent] 22.5 [SaturatedFatContent] 14.2 [CholesterolContent] 10.2 [SodiumContent] 430.6 [CarbohydrateContent] 24.6 [FiberContent] 6.9 [SugarContent] 12.2 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a glass bowl, season the goat meat with the salt, pepper, cayenne and 1 tbsp of the curry powder. Add the garlic, scallions and onions. Set aside to marinate at room temp for at least 1 hour. Melt butter in a large cast-iron skillet over med heat. Scrape the seasonings off the goat and reserve. Brown the goat meat in the butter for 5 minutes. Add bell peppers and saute for 3 minutes more. Add two cups of water and the reserved seasonings. Reduce the heat, cover pan, and simmer for 40 minutes. Stir in remaining 1 tbsp curry powder, remove from heat, cover, and set aside for 10 minutes. Place raisins, coconut and peanuts in separate serving bowls as garnishes with the goat. Serve with boiled rice.
[Name] Spicy Potato Salad [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-10-10T10:00:00Z [Description] A great spicy potato salad without all the fat of mayo. I made it for Christmas and also for a potluck for my husband's work. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Southwestern U.S.", "Spicy", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/3", "1/4", "1", "1 1/2", "1", "1/8", "1", "1", "1"] [RecipeIngredientParts] ["white vinegar", "sugar", "chili powder", "seasoning salt", "whole kernel corn", "carrot", "sliced ripe olives"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 257.2 [FatContent] 10.7 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 216.8 [CarbohydrateContent] 38.4 [FiberContent] 4.4 [SugarContent] 5.1 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook red potatoes in boiling water to cover 20-30 minutes or until tender. Drain and cool to touch. Cut potatoes into cubes and place in a large bowl. Whisk together oil and next 5 ingredients; pour over potatoes tossing gently to cover. Chill 1 hour. Stir in corn and next 3 ingredients.
[Name] Apricot Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Apricot Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Moroccan", "African", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "3/4", "1/2", "1", "1", "1", "2", "4", "1/2", "1/4", "2", "1", "8"] [RecipeIngredientParts] ["chicken", "cumin", "ginger", "turmeric", "cinnamon", "butter", "onions", "garlic cloves", "liquid honey", "lemons", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 781.6 [FatContent] 47.9 [SaturatedFatContent] 14.4 [CholesterolContent] 232.5 [SodiumContent] 262.8 [CarbohydrateContent] 28.7 [FiberContent] 2.2 [SugarContent] 21.9 [ProteinContent] 57.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl combine;cumin, ginger,coriander, turmeric, cinnamon, salt and pepper. Add chicken to evenly coat it with the spices. In a skillet melt butter (oil] and brown the chicken (12 minutes]. Drain off all but 1 tbsp fat. Add onions and garlic. Add honey. Add 1/3 cup of stock, stirring and spooning over the chicken. Arrange half of the lemon slices over the chicken. Bring to a boil, cover and simmer, basting occasionally, for 25-30 minutes or until chicken is cooked. Transfer chicken to a platter, keep warm. Discard lemon. Over high heat bring liquid to a boil. Blend remaining stock and cornstarch. Whisk into the sauce and cook for about 3 minutes or until smooth and thickened. Add apricot and remaining lemon, heat through. Pour over chicken.
[Name] Corn on the Cob ( Cooked in the Old Ways) [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-10-10T10:00:00Z [Description] This corn has more flavor then any corn on the cob you will ever taste--boiled in its own husk keeps in the flavor. This how it was done in my great-great grandmothers' day. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/58/4/picnScXNY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/58/4/picSeuZIu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/58/4/piczXXVjh.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Native American", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, NA] [RecipeIngredientParts] ["corn", "butter", "salt", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 127.4 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 20.1 [CarbohydrateContent] 29.6 [FiberContent] 3.3 [SugarContent] 3.7 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil water in large pot. Place the unshucked corn in the boiling water. Boil for 10 minutes. Shuck corn and serve with butter and salt.
[Name] Fluffy Frosting [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this Fluffy Frosting 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/12/58/6/picEJf8Wj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/58/6/picFTUQTQ.jpg"] [RecipeCategory] Dessert [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1"] [RecipeIngredientParts] ["corn syrup", "cream of tartar", "pure vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 919.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 116.5 [CarbohydrateContent] 237.1 [FiberContent] 0.0 [SugarContent] 82.7 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] In a saucepan, pour the corn syrup and bring it to a full boil. Meanwhile, beat eggs whites with cream of tartar until they hold soft peaks. With the mixer still running on high, slowly add hot corn syrup in a slow, thin but steady stream. Keep beating until frosting has stiff shiny peaks and hold their shape. Beat in vanilla. This recipe makes a lot, so feel free to make only half for a small cake. Keep frosted cake refrigerated when not serving.
[Name] George Strait's Carne Guisada [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-10T10:00:00Z [Description] Make and share this George Strait's Carne Guisada recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Mexican", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1", "2", "1/2", NA, NA] [RecipeIngredientParts] ["butter", "onion", "green bell pepper", "flour", "garlic", "tomatoes", "cumin", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 229.7 [FatContent] 10.3 [SaturatedFatContent] 5.2 [CholesterolContent] 79.9 [SodiumContent] 103.1 [CarbohydrateContent] 6.6 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown steak in butter in skillet. Add onion and green pepper. Sprinkle with flour; mix well. Combine garlic, tomatoes, cumin and pepper in bowl; mash well. Add to beef. Simmer for 20 minutes, adding water if needed for desired consistency.
[Name] Veggie Sprouts Salad Combo [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT3M [PrepTime] PT7M [TotalTime] PT10M [DatePublished] 2001-10-10T10:01:00Z [Description] I found this recipe for a hearty sprouts salad in a newspaper, and modified it to serve as a light lunch or dinner, accompanied by low-fat yogurt or fruit juice, if you like. It's incredibly easy to make. Use leftover boiled potatoes, and this becomes an almost no-cook recipe. Very satisfying (it takes a while to eat, though! Plenty of "munching") and crunchy, and wonderfully low [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Beans", "Vegetable", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["bean sprouts", "potato", "tomatoes", "chili powder", "lemon juice", "salt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 113.0 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 28.5 [CarbohydrateContent] 24.8 [FiberContent] 5.1 [SugarContent] 7.7 [ProteinContent] 5.7 [RecipeServings] 1.0 [RecipeYield] 1 bowl [RecipeInstructions] Boil green bean (mung] sprouts for 2-3 minutes or till just cooked but still firm to bite. Refresh immediately in cold water, drain and place in a large bowl. Add the potatoes and tomatoes to the mung and mix carefully so as not to break the potatoes. Season with salt, chili powder and the lemon juice. Chill and serve.
[Name] Pumpkin Spice Cake with Maple Icing [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H31M [PrepTime] PT20M [TotalTime] PT1H51M [DatePublished] 2001-10-10T10:01:00Z [Description] Make and share this Pumpkin Spice Cake with Maple Icing 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/12/58/9/picNlFQzX.jpg" [RecipeCategory] Dessert [Keywords] ["Grains", "Vegetable", "Kid Friendly", "Winter", "Spicy", "Christmas", "Thanksgiving", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "1", "4", "1", "3", "2 1/2", "2", "1 1/2", "1/2", "1", "1", "1/2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "pumpkin", "eggs", "vanilla", "flour", "ground cinnamon", "baking soda", "ground cloves", "salt", "walnuts", "raisins", "butter", "sugar", "evaporated milk", "maple syrup", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 485.4 [FatContent] 21.4 [SaturatedFatContent] 10.4 [CholesterolContent] 93.6 [SodiumContent] 362.0 [CarbohydrateContent] 70.1 [FiberContent] 1.9 [SugarContent] 46.6 [ProteinContent] 6.4 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugar until fluffy. Add pumpkin,eggs and vanilla,beat until smooth. Combine dry ingredients in medium bowl. Add one cup at a time to creamed mixture,stirring until well blended. Stir in nuts and raisins. Spoon into greased bundt pan. Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes,then invert onto serving plate and cool completely. For icing: melt butter in heavy medium saucepan over medium-high heat. Stir in sugar,evaporated milk,and syrup. Bring to boil,stirring constantly,boil 6 minutes. Remove from heat and stir in vanilla. Pour into medium bowl and cool 10 minutes. Beat for 8-10 minutes or until thick and creamy. Spread over top of cake.
[Name] Lennie's Ultimate Rice Pudding [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-10T10:01:00Z [Description] Make and share this Lennie's Ultimate Rice Pudding 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/12/59/0/pic7VdasD.jpg" [RecipeCategory] Dessert [Keywords] ["Short Grain Rice", "Rice", "Canadian", "Low Protein", "Healthy", "Kosher", "Weeknight", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "5", "1/2", "1", "1/2", "1/4", "1", "1 1/2", "2"] [RecipeIngredientParts] ["water", "short-grain rice", "milk", "white sugar", "cornstarch", "raisins", "nutmeg", "pure vanilla extract", "ground cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 229.4 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 45.0 [SodiumContent] 77.6 [CarbohydrateContent] 37.6 [FiberContent] 1.0 [SugarContent] 18.0 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place water and rice in a large, heavy pot with a tight-fitting lid.", "Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes].", "Stir in 4-1/2 cups of the milk and reduce heat to med-low.", "Yes, it looks like a lot of liquid.", "Don't worry.", "(Note: don't use skim milk; it's not rich enough to make a nice pudding.] Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.", "Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer].", "Stir.", "Grate nutmeg over the top of the mixture, lightly dusting the entire top.", "Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.", "Reduce heat to low and put lid on pot.", "Simmer (very gently] for anywhere from one hour to 1-1/2 hours-- until the pudding has thickened.", "Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.", "When pudding is thick, spoon some out into a custard cup which contains the egg yolk.", "Do this about a teaspoon at a time, to slowly warm the yolk.", "Any faster, or in any greater quantity, will cause the yolk to curdle.", "When yolk is beaten and warmed, stir into pudding.", "Cook for two more minutes; remove from heat.", "Stir in vanilla (pure extract only please, not artificial], then pour pudding into an attractive serving dish.", "Sprinkle cinnamon on top and let cool to room temperature.", "Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour.", "Refrigerate if not serving right away.", "Canadian comfort food!" ]
[Name] Angel Food Cake - Homemade [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-10T14:07:00Z [Description] This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions. Thank you Artie, for being a wonderful friend and for the recipe! 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/1/picR0FrUx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/1/pic1j6CZv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/1/pic4x8hv0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/1/picgvl8aC.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "2", "12", "1 1/2", "1/4", "3/4", "1 1/2", "1/2"] [RecipeIngredientParts] ["cake flour", "sugar", "sugar", "cream of tartar", "salt", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 219.0 [Calories] 124.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 78.0 [CarbohydrateContent] 27.4 [FiberContent] 0.1 [SugarContent] 20.6 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container. DO NOT GREASE PAN. I always use a two piece angelfood cake pan. Heat oven to 375°. Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside. Combine the extracts in a small bowl; set aside. Beat egg whites, cream of tartar and salt until it forms peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. If you have a mixing guard for your mixer bowl now would be a good time to attach it. Beating on LOW, add flour mixture and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl. (You can fold in flour mixture by hand but this way is faster.] Spoon into an angel food cake pan. Move a knife through batter to remove air pockets. Bake 30-35 minutes or until top springs back when touched lightly with finger. Invert pan onto a tin funnel to cool completely. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan. Then firmly spank the sides of your pan. You could use a knife but this sometime tears the sides of the cake. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table].
[Name] President Reagan's Favorite Macaroni and Cheese [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-10T14:07:00Z [Description] Make and share this President Reagan's Favorite Macaroni and Cheese 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/12/59/2/picGg6jn2.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "3", "1"] [RecipeIngredientParts] ["macaroni", "butter", "egg", "salt", "dry mustard", "sharp cheddar cheese", "milk"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 620.9 [FatContent] 33.5 [SaturatedFatContent] 20.4 [CholesterolContent] 146.6 [SodiumContent] 1167.2 [CarbohydrateContent] 46.7 [FiberContent] 1.9 [SugarContent] 2.0 [ProteinContent] 32.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil macaroni in water until tender and drain thoroughly. Stir in butter and egg. Mix mustard and salt with 1T hot water, and add to milk. Add cheese, leaving enough to sprinkle on top. Pour into buttered casserole; add milk, sprinkle with cheese. Bake at 350°F for about 45 minutes or until custard is set and top is crusty.
[Name] Sugar-Free Cocoa Mix [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-10T14:07:00Z [Description] Make and share this Sugar-Free Cocoa Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Winter", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "10"] [RecipeIngredientParts] "artificial sweetener" [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 153.0 [FatContent] 3.0 [SaturatedFatContent] 2.5 [CholesterolContent] 6.0 [SodiumContent] 172.3 [CarbohydrateContent] 21.7 [FiberContent] 1.8 [SugarContent] 18.9 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients then store in an airtight container. Add 1/3 cup mix to 3/4 cup boiling water. Stir to dissolve.
[Name] Eggless Chocolate Souffle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-10-10T15:21:00Z [Description] I found this recipe in a magazine and tried it for the first time this evening. It's come out really nice and was enjoyed by all at home after dinner. I find it simple and easy to follow and would surely recommend it to everyone. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "4", "50", "50", "2 1/2", "2", "1 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["Nestle sweetened condensed milk", "cocoa powder", "walnuts", "gelatin", "milk", "hot water", "chocolate"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 496.9 [FatContent] 25.9 [SaturatedFatContent] 13.3 [CholesterolContent] 75.9 [SodiumContent] 169.6 [CarbohydrateContent] 56.1 [FiberContent] 1.8 [SugarContent] 48.8 [ProteinContent] 14.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve gelatine in hot water. Add cocoa powder to one cup of milk and heat for 5-7 minutes. to make a smooth paste. Add the gelatine, walnuts, chocolate, the other cup of milk and the condensed milk. Mix very nicely and keep aside. Whisk cream in another bowl and fold in the chocolate mixture. Serve chilled with cream and grated chocolate.
[Name] hot mushroom dip [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-10T15:21:00Z [Description] Make and share this hot mushroom dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "garlic", "mushroom", "dried parsley", "salt", "pepper", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 966.5 [FatContent] 93.2 [SaturatedFatContent] 55.9 [CholesterolContent] 241.7 [SodiumContent] 1790.1 [CarbohydrateContent] 24.5 [FiberContent] 5.6 [SugarContent] 17.4 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Melt butter in a chaffing dish. Add garlic, mushrooms, parsley, salt and pepper. Cook until mushrooms are tender (about 30 minutes]. Fold in sour cream. Serve on melba toast.
[Name] Beef Lentil Soup [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-10T15:21:00Z [Description] Make and share this Beef Lentil Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Lentil", "Beans", "Vegetable", "Meat", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "48", "1", "2", "1", "1", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["water", "tomato juice", "dry lentils", "cabbage", "carrot", "celery", "onion", "green pepper", "pepper", "thyme", "bay leaf"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 183.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 667.2 [CarbohydrateContent] 36.2 [FiberContent] 12.9 [SugarContent] 12.4 [ProteinContent] 11.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown beef and drain. Add all ingredients into a large stock pot. Bring to boil. Reduce heat and simmer uncovered for 1 hr or until lentils and vegetables are tender. Remove bay leaf before serving.
[Name] curried olive canapes [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-10-10T15:21:00Z [Description] Make and share this curried olive canapes recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Christmas", "Thanksgiving", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sharp cheddar cheese", "black olives", "green onion", "salt", "curry", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 282.2 [FatContent] 11.5 [SaturatedFatContent] 6.4 [CholesterolContent] 29.7 [SodiumContent] 793.0 [CarbohydrateContent] 32.0 [FiberContent] 4.0 [SugarContent] 2.8 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend all ingredient except the bread. Spread on rye slices. Broil in oven until hot and mixture is bubbly. Serve.
[Name] Cheesy Garlic Bread [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-10T15:21:00Z [Description] Do I have to say it's my favorite bread when serving good lasagna.......mmmmmmmmm From Easy Everyday Cooking. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/8/pictpLdft.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12598/rSERBaRuQwS0ww0Ew8QV_DSC_0074.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/8/pge8sCB1TRKOxRkChAQ0_53cd7db8cdd647f296e2aab15c3d7e33.mp4", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/8/pichZg7me.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/8/picgrCTIQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/8/picxN0YQp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/8/picWMJgrN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/8/pic1xHafM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/59/8/picEb8iMs.jpg"] [RecipeCategory] Breads [Keywords] ["Grains", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/3"] [RecipeIngredientParts] ["butter", "garlic cloves", "dried parsley", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 99.0 [Calories] 981.8 [FatContent] 30.1 [SaturatedFatContent] 17.3 [CholesterolContent] 68.3 [SodiumContent] 1644.0 [CarbohydrateContent] 145.4 [FiberContent] 6.2 [SugarContent] 6.7 [ProteinContent] 33.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic. Mince garlic. Combine butter, garlic, parsley and Parmesan. Spread butter mixture between bread slices and on top of loaf. Wrap bread in foil leaving top partially uncovered. Bake until heated through, about 15 minutes.
[Name] Chicken soup [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2001-10-10T15:21:00Z [Description] Make and share this Chicken soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", NA, "1", "4 -6", "4 -6", "2 -3"] [RecipeIngredientParts] ["stewing chicken", "onion", "carrot", "celery leaves", "bay leaf", "peppercorns", "allspice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1177.0 [FatContent] 91.9 [SaturatedFatContent] 25.8 [CholesterolContent] 320.7 [SodiumContent] 1103.6 [CarbohydrateContent] 2.7 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 79.6 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] Cut chicken into pieces. Use all pieces for soup except breast. Cover chicken with water (about 3 quarts.] Add vegetables and spices; bring to a boiling. Simmer until tender, 2-3 hours. Remove skin and bones from meat; cut meat into pieces. Strain broth and skin off fat. Add chicken to broth; salt to taste. Boil 3 minutes. Pour, hot, into hot Ball jars. ,leaving 1-inch head space. Adjust caps. Process pints 30 minutes, quarts 45 minutes, at 10 pounds preassure. Heat and serve; or cook noodles 1 minute in boiling water; rinse; drain. Add to soup and heat until noodles are tender.
[Name] Pickled Beet Salad [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-10T15:21:00Z [Description] Make and share this Pickled Beet Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Spring", "Summer", "< 30 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/2", "2", "2", "1/2", "3", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["beets", "vinegar", "sugar", "cloves", "salt", "peppercorns", "bay leaf", "green pepper", "onion", "horseradish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 376.8 [CarbohydrateContent] 21.1 [FiberContent] 3.0 [SugarContent] 16.7 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the sliced beets in a fruit jar. Mix all ingredients together and bring to a boil over medium heat. Pour over the beets in fruit jar. Refrigerate. Serve chilled.
[Name] Ann's Egg-Sausage Casserole [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT1H5M [PrepTime] PT30M [TotalTime] PT1H35M [DatePublished] 2001-10-10T16:50:00Z [Description] This is a wonderful breakfast or brunch dish. I make several at one time so I can freeze some for a quick breakfast. Freeze in single portions, then reheat in the microwave or toaster oven. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6", "2", "6", "1", "1", "1/2"] [RecipeIngredientParts] ["milk", "eggs", "dry mustard", "salt", "American cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 749.6 [FatContent] 54.0 [SaturatedFatContent] 20.7 [CholesterolContent] 369.7 [SodiumContent] 2215.1 [CarbohydrateContent] 21.5 [FiberContent] 0.7 [SugarContent] 2.6 [ProteinContent] 42.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut smokies in small pieces. Fry bulk sausage breaking into small pieces, and drain. Beat eggs, and add remaining ingredients. Mix all together and put in a 9x13 casserole dish. Cover with foil and refrigerate overnight. Bake covered for 55 minutes. Remove cover and bake 5-10 minutes more. Let set 5-10 minutes after removing, so eggs can set.
[Name] Beef Barley Stew [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-10T16:50:00Z [Description] Make and share this Beef Barley Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "6", "1", "1", "1/2", "1/4", "1/4", "4", "2"] [RecipeIngredientParts] ["lean beef", "onion", "beef broth", "barley", "thyme", "marjoram", "rosemary", "pepper", "carrots", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 280.8 [FatContent] 12.5 [SaturatedFatContent] 4.8 [CholesterolContent] 59.5 [SodiumContent] 763.4 [CarbohydrateContent] 21.3 [FiberContent] 5.1 [SugarContent] 2.2 [ProteinContent] 21.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown meat and onion in oil. Put into a deep pan along with the broth, barley, thyme, marjoram, rosemary, pepper and carrots. Bring to a boil, reduce heat; cover and simmer for 1 hour or until carrots and barley are tender. Add parsley before serving.
[Name] Ora Dean's Marinated Cabbage Coleslaw [AuthorId] 20980 [AuthorName] fbailey Bailey [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-10-10T17:31:00Z [Description] Serves 25-30 people or you for 3 weeks. Origin from Louisiana. Great to snack on with soda crackers. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Potluck", "Weeknight", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "2 -3", "1 -2", "6", "2", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["cabbage", "onions", "bell pepper", "celery", "celery seeds", "sugar", "cider vinegar", "salt", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 137.5 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 481.4 [CarbohydrateContent] 17.8 [FiberContent] 1.5 [SugarContent] 15.8 [ProteinContent] 0.8 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] It helps to use a food slicer to make thin slices (not Grated]. Quarter the Bell Pepper and the Cabbage prior to slicing. 1/2 the onion prior to slicing. Slice the Celery standing on end across the slicer. Put ingredients in a large container and put the Celery seeds over the top of the vegetables. Put oil in a sauce pan with cider vinegar, salt, sugar. Bring just to a boil and then pour over veggies and stir. Store in Refridgerator. Gets better as it ages up to 3 weeks. Let stand 24 hours before serving. Will keep refrigerated 3 weeks.
[Name] Dave's Perfect Pasta [AuthorId] 20459 [AuthorName] David [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-10T17:31:00Z [Description] Simply delicious! Very quick and easy to make! Everyone will think you cooked for hours, don't tip them off. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4 - 1/2", "6", "1/4", "1", "4 -6", "1", "3"] [RecipeIngredientParts] ["spaghetti", "extra virgin olive oil", "garlic", "pepper", "salt", "tomatoes", "fresh basil", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 537.9 [FatContent] 24.4 [SaturatedFatContent] 5.3 [CholesterolContent] 12.5 [SodiumContent] 616.4 [CarbohydrateContent] 63.2 [FiberContent] 4.0 [SugarContent] 5.4 [ProteinContent] 16.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add Olive oil to large skillet, warm using medium heat. Saute garlic and crushed red pepper together about 5 minutes until garlic is golden. Add tomatoes, pepper, and salt, continue to cook until tomatoes are tender 10-15 minutes . Add Fresh Basil cook 5 additional minutes. Pasta should be cooked\"Al Dente\" and well drained. Combine all ingredients and serve hot topped with 1/2 oz of imported shredded Parmesan Cheese. Enjoy!
[Name] Homemade Honey Mustard [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2001-10-11T10:06:00Z [Description] Make and share this Homemade Honey Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Low Cholesterol", "Kosher", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "1", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["honey", "dry mustard", "white vinegar", "salt", "allspice", "garlic powder", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 748.2 [FatContent] 30.3 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 2339.9 [CarbohydrateContent] 103.5 [FiberContent] 13.7 [SugarContent] 76.3 [ProteinContent] 22.8 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] Combine all ingredients in a saucepan. Stirring constantly, boil until thick-- this happens very quickly. Pour into a sterilized jar or even a clean tupperware container and store in refrigerator-- has a long life. Triple this recipe to fill five 1/2-cup size jars, like baby food jars. Makes a great gift!
[Name] Christmas Eggnog [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT24H [PrepTime] PT30M [TotalTime] PT24H30M [DatePublished] 2001-10-11T10:06:00Z [Description] I created this boozy concoction for a Xmas party in 1979 and it was such a hit I've made it every year since. It's very tasty. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Canadian", "Christmas", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["12", "1", "13", "26", "4", "8", "4", "3", "3", NA] [RecipeIngredientParts] ["eggs", "sugar", "brandy", "dark rum", "Creme de Cacao", "rum", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.2 [FatContent] 19.3 [SaturatedFatContent] 11.2 [CholesterolContent] 166.3 [SodiumContent] 59.6 [CarbohydrateContent] 13.5 [FiberContent] 0.0 [SugarContent] 11.6 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] If you don't have overproof rum, substitute ordinary white rum (or just leave it out]. The night before the party, combine the egg yolks and sugar in a blender. Do this in two batches. To each batch, add half the liquors and half the light cream. Blend well. You may even have to do this in three batches. Place finished mixture in punch bowl, cover with plastic wrap and refrigerate. Put the 12 egg whites in a large bowl and refrigerate as well. Shortly before guests are due the next day, beat reserved egg whites until stiff (this works best if they are at room temperature]. Beat whipping cream in a large bowl until it forms soft peaks. Fold beaten egg whites into whipped cream, then add to egg yolk/liquor/cream mixture already in punch bowl. Combine well but not completely-- leave it a little\"lumpy\". Dust top thoroughly with freshly grated nutmeg. Welcome your guests and enjoy!
[Name] Crock Pot Short Ribs With Hoisin & Black Beans [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT4H45M [PrepTime] PT10M [TotalTime] PT4H55M [DatePublished] 2001-10-11T10:06:00Z [Description] Easy go to work and come home to dinner recipe. Add potatoes when you add the carrots (if there is room) if you wish but I prefer mashed potatoes or noodles. Tasty but not too spicy. Add more hot sauce if you want it hotter [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Canadian", "Chinese", "Asian", "Winter", "Spicy", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "3 1/2", "1", "2", "1", "1", "3", "1", "6"] [RecipeIngredientParts] ["black beans", "tomato sauce", "hoisin sauce", "onion", "shallots", "peri-peri", "instant minced garlic", "fresh garlic cloves", "crystallized ginger", "fennel seed", "carrots"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1545.2 [FatContent] 124.7 [SaturatedFatContent] 53.9 [CholesterolContent] 259.0 [SodiumContent] 994.9 [CarbohydrateContent] 46.3 [FiberContent] 11.8 [SugarContent] 14.2 [ProteinContent] 58.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown your ribs. Place all the ingredients except ribs& carrots in a crock pot, stir well. Place browned ribs in crock pot. Cover turn on high for 30 minutes. Turn to low and cook 3 1/2 hours. Add carrots cut into 3-inch pieces. Turn heat to medium and allow about 45 minutes for the carrots to cook. Serve.
[Name] Curried Orange Chicken [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT5H42M [PrepTime] PT10M [TotalTime] PT5H52M [DatePublished] 2001-10-11T10:06:00Z [Description] Make and share this Curried Orange Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Fruit", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "400", "125", "1", "1", "1", NA, NA, "250", "15", "2", "30", "10", "125", NA, "3", "1", NA, "1", "60", "250", "125", "1", "6"] [RecipeIngredientParts] ["chicken", "white wine", "carrot", "bouquet garni", "onion", "poultry seasoning", "black pepper", "peppercorn", "water", "onions", "curry powder", "tomato paste", "white wine", "bay leaves", "orange, juice and zest of", "salt", "cayenne pepper", "marmalade", "mayonnaise", "basmati rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1176.3 [FatContent] 46.3 [SaturatedFatContent] 14.3 [CholesterolContent] 191.7 [SodiumContent] 496.9 [CarbohydrateContent] 125.7 [FiberContent] 7.3 [SugarContent] 10.6 [ProteinContent] 56.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place all the ingredients in a large roasting pan or casserole dish and cover. Bake at 180°C/350°F for 5 1/2 hours or until tender. Leave to cool in the liquid. Drain the liquid and set it aside to use in the curry sauce for the chicken stock. De-bone the chicken and remove the skin. Break the chicken into bite-size pieces and set aside. ---------ForCurry Sauce-----------. Sauté onions in oil for 3-4 minutes, add curry powder and cook for a further 2 minutes. Add tomato paste, wine, stock, bay leaf, orange peel, orange juice, seasoning and marmalade. Bring to the boil and simmer for 10 minutes. Add the mayonnaise and fold the whipped cream lightly into the warm sauce. Do not boil the sauce after you have added the cream and mayonnaise. Mix the chicken pieces with two- thirds of the creamy curry sauce. --------ASSEMBLINGTHE DISH------------. Place Basmati rice on a platter and arrange the chicken pieces on top. Pour over the remaining curry sauce and garnish with peach or apricot halves.
[Name] Lambs Fry [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-11T10:06:00Z [Description] Make and share this Lambs Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "1", "1/4", "1/2", "1 1/2", "2", NA, "1", "1", "2", "100", "2"] [RecipeIngredientParts] ["lamb liver", "flour", "onion", "garlic", "red capsicum", "salt", "water", "pepper", "paprika", "Worcestershire sauce", "tomato paste", "sauerkraut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.1 [FatContent] 21.3 [SaturatedFatContent] 4.5 [CholesterolContent] 485.6 [SodiumContent] 439.9 [CarbohydrateContent] 37.3 [FiberContent] 2.4 [SugarContent] 3.0 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean liver and remove outer membrane with figers (that will make it soft]. Cut liver in slices of 1 centimeter (1/2 inch]. In a plastic bag place the flour with sliced livers and shake, remove livers and shake off excess flour. In a frying pan, pour the oil and in medium heat fry livers about 1 minute on each side, set aside on a towel paper to drain oil. In a frying pot fry onion, garlic and peppers till onion is soft, add stock with the rest of the ingredients (except noodles and sauerkraut], bring to boil, reduce heat to medium add fried livers and cook for about 5 minutes or until livers are soft (If sauce needs to be thickened add in a 1/4 cup of water 1tspoon of corn flour,add it to sauce and let cook for another minute or two]. In a pot boil noodles (normaly takes about 5 minutes-- check instructions on package] remove and drain in a colander. In the same pot or wok, pour 1Tspoon of oil, heat till starts smoking add noddles with sauerkraut fry for about 5 minutes. Serve fry lamb with noodles and pour sauce on top. If you don't like noodles they can be replaced by mashed potatoes.
[Name] Wendy's Almond Orange Salad [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-11T10:06:00Z [Description] Make and share this Wendy's Almond Orange Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/0/picUVAM1x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/0/picqLgDRi.jpg"] [RecipeCategory] Citrus [Keywords] ["Fruit", "Canadian", "Kid Friendly", "Potluck", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "1/2", "1/2", "1/2", "1", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["canola oil", "red wine vinegar", "lemon juice", "white sugar", "salt", "dry mustard", "mandarin oranges in juice", "butter", "brown sugar", "romaine lettuce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 439.4 [FatContent] 40.2 [SaturatedFatContent] 6.2 [CholesterolContent] 15.3 [SodiumContent] 357.0 [CarbohydrateContent] 18.5 [FiberContent] 5.0 [SugarContent] 12.4 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Tear lettuce into bite-size pieces and set aside. Combine dressing ingredients (oil through to dried onion flakes] and whisk well-- you can do this in your processor if you wish. In a nonstick frying pan, melt butter and add brown sugar-- over low or med-low heat. Add slivered almonds and, stirring constantly, allow almonds to candy. Remove and cool. Shortly before serving, toss lettuce with dressing, drained oranges and candied almonds.
[Name] Homemade Muesli [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-11T10:06:00Z [Description] Make and share this Homemade Muesli recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["200", "200", "200", "4", "2", "2", "3", "8"] [RecipeIngredientParts] ["oats", "barley", "wheat germ", "sunflower seeds", "raisins", "sultanas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1004.6 [FatContent] 19.2 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 22.0 [CarbohydrateContent] 179.7 [FiberContent] 33.7 [SugarContent] 24.9 [ProteinContent] 38.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a large storage container and keep in a cool place. Add any other nuts, seeds or dried fruits you like. Have a bowlful of this with fresh milk, natural yoghurt or soya milk. You may find this easier to digest if you leave your bowl of muesli to soak overnight in milk or apple juice.
[Name] Chipotle Dip [AuthorId] 21015 [AuthorName] mk5046 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-11T10:06:00Z [Description] Make and share this Chipotle Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "3 -4"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "scallion", "lime, juice of", "chipotle chiles"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 140.2 [FatContent] 11.6 [SaturatedFatContent] 6.7 [CholesterolContent] 29.9 [SodiumContent] 56.4 [CarbohydrateContent] 8.4 [FiberContent] 1.7 [SugarContent] 4.9 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Mix and serve with tortilla chips."
[Name] Mediterranean chicken salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-11T10:06:00Z [Description] Make and share this Mediterranean chicken salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "4", "8", "2", "1", "4", "1", NA] [RecipeIngredientParts] ["chicken breasts", "red cabbage", "spring onions", "cherry tomatoes", "coarse grain mustard", "basil leaves", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.5 [FatContent] 27.3 [SaturatedFatContent] 5.8 [CholesterolContent] 92.8 [SodiumContent] 135.0 [CarbohydrateContent] 10.0 [FiberContent] 3.1 [SugarContent] 5.2 [ProteinContent] 32.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Arrange haf of the salad ingredients in each plate with the chicken breasts on top. Put the dressing ingredients in a jar, shake well an pour over the chicken.
[Name] Fat Free Tomato Sauce [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-10-11T10:06:00Z [Description] Make and share this Fat Free Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["Italian tomatoes", "celery", "carrot", "onion", "fresh Italian parsley", "fresh basil", "sugar", "black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 47.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 26.9 [CarbohydrateContent] 10.4 [FiberContent] 3.0 [SugarContent] 5.7 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the tomatos, veggies and herbs into a pan. Cover and cook over a low heat to allow all the veggies to release their juices and simmer slowly together until pulpy (about 30-45 minutes]. Allow to cool then whizz in a food processor. Put sauce into a pan and boil rapidly over a medium heat until sauce is thickened a little, or to your liking. Take care not to let sauce burn. Adjust seasoning. This sauce freezes well.
[Name] Fruit Smoothie Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-10-11T10:06:00Z [Description] Found this recipe in a magazine. It had a little note to it which mentioned that the added oils are excellent for one's metabolism, brain, skin and hormone health. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "8"] [RecipeIngredientParts] ["nectarines", "strawberries", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 27.8 [FiberContent] 3.9 [SugarContent] 17.9 [ProteinContent] 2.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a blender for a minute. Serve immediately in a large glass or mug.
[Name] Texas Green Fried Tomatoes [AuthorId] 21010 [AuthorName] Audra LeNormand [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-11T10:06:00Z [Description] Everyone here has gardens and you get green tomatoes anytime you want. I keep one plant just for green tomatoes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/6/23UymfnOQIerPTVzjkjS_DSC_0866.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/6/zRiDyrURRZ6V30FMplR5_DSC_0870.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/6/tIF7Lnq1Sj8SADpYiUsV_DSC_0867.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/6/cJChcrF8TLykl9aIm34W_Fried%20Green%20Tomatoes_0408.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/6/9d9YQEP8T6uoh67aGl2d_Fried%20Green%20Tomatoes_0405.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/6/piclLkb2T.jpg"] [RecipeCategory] Healthy [Keywords] ["Spring", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/4", NA, "3", NA] [RecipeIngredientParts] ["flour", "yellow cornmeal", "eggs", "garlic powder", "green tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 169.7 [FatContent] 3.3 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 53.3 [CarbohydrateContent] 28.7 [FiberContent] 2.6 [SugarContent] 3.9 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put skillet on and get oil hot as your preparing tomatoes. Cut tomatoes as thick or thin as you like them. Mix flour, cornmeal, garlic powder, salt and pepper. Roll tomatoes in egg and then in dredging mixture (Cornmeal& Flour mixture]. Do this twice and drop into hot oil. When golden brown on both sides take out.
[Name] Swedish Lutefisk [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT240H10M [PrepTime] PT240H [TotalTime] PT480H10M [DatePublished] 2001-10-11T10:10:00Z [Description] This is a traditional Swedish dish (also served in Norway but the Danes have more sense). It is a dish that you acquire a taste for (like Haggis). When you do acquire a taste you love it so I'm told. I have not cooked this recipe but it comes from a traditional source. This is not a joke this is an authentic recipe! [Images] character(0) [RecipeCategory] Swedish [Keywords] ["Scandinavian", "European", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak the fish in clear water for 3 days. Add 2 tbsp lye into a gallon of water. Soak for 3 days in this solution. Then soak for 4 days in clear water, changing the water every day. To cook the lute fish--------. Tie the fish loosely in a square of cheese cloth. Drop in a large enamel pot of boiling water. Cook 10 minutes or until well done. Remove cheese cloth put on a platter and debone. Serve with a white sauce or a mustard sauce.
[Name] Cabbage and Potato Cakes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-11T12:05:00Z [Description] Make and share this Cabbage and Potato Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", NA, NA] [RecipeIngredientParts] ["cabbage", "potato", "spring onion", "eggs"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 113.2 [FatContent] 5.1 [SaturatedFatContent] 1.6 [CholesterolContent] 211.5 [SodiumContent] 79.8 [CarbohydrateContent] 9.4 [FiberContent] 1.8 [SugarContent] 2.1 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 4 'cakes' [RecipeInstructions] Heat oil in frying pan. Combine remainding ingredients together in bowl. Cook spoonfuls of the mixture in the hot oil for about 2 minutes each side or until golden. Drain on paper towels. Serve hot.
[Name] Balsamic Asparagus [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-11T12:05:00Z [Description] Make and share this Balsamic Asparagus recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/picKx1a1p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/01491256151.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/picRJwg2A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/pic4MSSKu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/picTeJSFE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/picQBedAp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/pic4PCkri.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/picm57d0o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/picj70z8P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/pictEGrkR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/61/9/pic5oKpwd.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "1"] [RecipeIngredientParts] ["fresh asparagus", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 94.0 [Calories] 43.2 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 2.5 [FiberContent] 1.0 [SugarContent] 1.5 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] prepare asparagus by washing and snapping off tough end. heat oil in frying pan. add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes] add balsamic vinegar and the pepper sprinkling over all of the asparagus. remove from heat and cover for a few minutes to let flavours develop. serve.
[Name] Halloween Green Bread by Barbaja [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-11T13:03:00Z [Description] I made up this recipe myself. Kids like this because it is "ugly monster bread" It is a good way to get kids to eat fruit and not know it. Good with hot dogs and beans for a rustic autumn taste. The dessert will have a green look for Halloween. Yes the bread will be green or red if you wish it to be less green or red then drain the fruit and add 1/2 cup of milk. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "Kid Friendly", "Halloween", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "2", "1/2", "2", "16 1/2"] [RecipeIngredientParts] ["shortening", "cornmeal", "eggs", "flour", "baking powder", "milk", "sugar", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.3 [FatContent] 19.6 [SaturatedFatContent] 5.1 [CholesterolContent] 110.0 [SodiumContent] 618.3 [CarbohydrateContent] 121.1 [FiberContent] 9.0 [SugarContent] 18.7 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] 1 loaves [RecipeInstructions] Bake 425°F oven 20-25 minutes (I have good luck in a greased cast iron fry pan] to make the edges crispy may drain berries if so. Add 1/2 cup milk. The bread will crack and pull from the side of the pan. Also can use Oregon brand name canned strawberries to make red.
[Name] Alternative to Peanut Butter [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT6M [PrepTime] PT6M [TotalTime] PT12M [DatePublished] 2001-10-11T15:09:00Z [Description] Make and share this Alternative to Peanut Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Turkish", "Southwest Asia (middle East]", "Asian", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2/3"] [RecipeIngredientParts] ["tahini", "molasses"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 168.6 [FatContent] 9.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 21.8 [CarbohydrateContent] 19.3 [FiberContent] 1.9 [SugarContent] 10.4 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] "Blend together in a bowl and spread on a slice of bread or spread on crackers."
[Name] Jalapeno-Olive Salsa [AuthorId] 19585 [AuthorName] Sarah_Ont [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-11T15:09:00Z [Description] The perfect salsa! So easy to make, I made it without olives...you can make it as hot or as mild as you like! From Canadian Living Magazine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/2/picfsh7xE.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "1", "1", "3", "1", "1/2", NA] [RecipeIngredientParts] ["tomatoes", "black olives", "green onion", "garlic", "olive oil", "red wine vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 488.1 [FatContent] 44.9 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 272.1 [CarbohydrateContent] 21.8 [FiberContent] 6.4 [SugarContent] 12.6 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 1 and a half cups [RecipeInstructions] Stir together tomatoes, olives, green onions, garlic and jalapeno. Whisk together olive oil, vinegar, sugar and salt and pepper. Stir both mixtures together. Chill and enjoy!
[Name] Frozen Bread Dough [AuthorId] 20567 [AuthorName] Shannon Weber [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2001-10-11T15:09:00Z [Description] Make and share this Frozen Bread Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["12 -13", "1/2", "2", "2/3", "4", "1/4", "4"] [RecipeIngredientParts] ["bread flour", "sugar", "salt", "instant nonfat dry milk powder", "active dry yeast", "butter", "margarine", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1627.7 [FatContent] 15.8 [SaturatedFatContent] 8.0 [CholesterolContent] 32.5 [SodiumContent] 3664.4 [CarbohydrateContent] 320.1 [FiberContent] 12.1 [SugarContent] 31.9 [ProteinContent] 45.8 [RecipeServings] nan [RecipeYield] 4 loaves [RecipeInstructions] I sprinkle the yeast on the 4 cups water and add the 1/2 cup sugar and let the yeast work. In a large bowl or bread mixer mix powdered milk, 4 cups flour, salt and butter. Add the yeast water and mix (you can use an electric mixer] as you keep adding flour you will need to knead by hand (or use a bread mixer] Add flour until you get a stiff dough (you might not need all of flour, it depends on the moisture content of your flour] Knead for 15 minutes and then cover with a towel and let rest for 15 minutes. Divide dough into 4 equal balls. Smooth balls and place on a cookie sheet and cover with plastic wrap. Freeze balls until firm and then transfer to freezer bags and store in freezer. Recommended storage time 1 month. To Bake: remove frozen dough from freezer, open freezer bag and leave dough in bag to thaw or place on a cookie sheet and cover with plastic wrap to thaw. It is very important to have a plastic covering over dough to thaw (dough really dries out without the plastic covering]. (It usually takes about 4 hours to thaw] Shape into loaves or leave round or make pizza crust or rolls or whatever you do with freezer dough. Let rise until doubled (1 1/2 hours] Bake regular bread loaves at 350 for 35 minutes. I like to brush the bread loaf with 1 beaten egg and return it to the oven for 5 minutes.
[Name] Outback Steakhouse Bloomin' Onion [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4M [PrepTime] PT20M [TotalTime] PT24M [DatePublished] 2001-10-11T15:09:00Z [Description] This is the whole Outback Steakhouse Bloomin' Onion Sha-bang! I've done it twice for Superbowl and it's great-easier to do the second time but not hard at all. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/4/fQnMA6mTWGJzsFRWZYUA_OBO%203%20final%20-%20bloomin%20onion.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/4/TUpx2VkQzChFo37pJYLt_OBO%204%20final%20-%20bloomin%20onion.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/4/picuK4K8b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/4/picsILsj1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/4/picuwNuVB.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Beginner Cook", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1/3", "1 1/2", "2", "2", "1", "1", "24", "4", "2", "4", "2", "1/2", "1/4", "1", "1", "1/2", "1/2", "1/2", "2", "2", "1/4", "1/4", "1/8", "1", "1"] [RecipeIngredientParts] ["cornstarch", "flour", "garlic", "paprika", "salt", "pepper", "beer", "flour", "paprika", "garlic powder", "pepper", "cayenne", "mayonnaise", "sour cream", "cayenne", "mayonnaise", "ketchup", "paprika", "salt", "dried oregano", "black pepper", "cayenne"] [AggregatedRating] 4.5 [ReviewCount] 20.0 [Calories] 403.7 [FatContent] 12.2 [SaturatedFatContent] 6.8 [CholesterolContent] 29.9 [SodiumContent] 436.4 [CarbohydrateContent] 59.4 [FiberContent] 3.5 [SugarContent] 5.1 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ---------Alrighty-forthe seasoned flour-----------. combine flour, paprika, garlic powder, pepper and cayenne-mix well. --------Creamychili sauce--------. combine mayo, sour cream, chili sauce and cayenne-mix well. --------Dippingsauce----------. Blend everything together well and let sit for 2 hours-refidgerated- or overnight. --------Andfor the batter---------. Mix cornstarch, flour and seasonings until well blended. Add beer and mix well. Cut about 3/4 inch off top of onion and peel. Cut into onion 12-16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help \"open\" them up -- just make sure that you drain them well]. Dip in seasoned flour and gently shake to remove excess. Seperate peatls to coat thoroughly with batter. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes. Turn over and fry 1 1/2 minutes more or until golden brown. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer. Serve hot with chili sauce and dipping sauce.
[Name] Creamy Vegetable Soup [AuthorId] 20567 [AuthorName] Shannon Weber [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-11T15:09:00Z [Description] Make and share this Creamy Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "3", "2", "1", "2", "1", "1 -2", "2", "1", "2"] [RecipeIngredientParts] ["onion", "butter", "margarine", "sweet potatoes", "zucchini", "chicken broth", "broccoli", "potatoes", "celery seed", "ground cumin", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.6 [FatContent] 13.0 [SaturatedFatContent] 7.6 [CholesterolContent] 36.6 [SodiumContent] 976.9 [CarbohydrateContent] 21.1 [FiberContent] 3.9 [SugarContent] 4.8 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] Melt butter in a large kettle. Saute onion until transparent and add other vegetables, (except potatoes] and saute for just a few minutes (still tender crisp] Stir in broth, add potatoes and seasonings; Cook until evertything is tender, add cream and heat through.
[Name] Butternut Squash Bake [AuthorId] 20567 [AuthorName] Shannon Weber [CookTime] PT50M [PrepTime] PT50M [TotalTime] PT1H40M [DatePublished] 2001-10-11T15:09:00Z [Description] Make and share this Butternut Squash Bake 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/12/62/6/FLMSQabRk6WUAOj8QTxw_butternut%20squash%20bake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/6/kBjCCeHkSbShZ7IRDg9y_butternut%20bake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/6/sjlCMQmVQDuAUUDxT2d5_butternut%20squash%20bake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/6/picgFIa3f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/6/picBqKNzm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/6/pic8KSIhn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/6/picN8aSki.jpg"] [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "3/4", "2", "1", "1", "2", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "evaporated milk", "vanilla extract", "pecans", "butter", "margarine", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 53.0 [Calories] 291.4 [FatContent] 17.8 [SaturatedFatContent] 9.3 [CholesterolContent] 91.0 [SodiumContent] 160.9 [CarbohydrateContent] 30.6 [FiberContent] 1.2 [SugarContent] 22.8 [ProteinContent] 4.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Bake the squash until a fork can easily be inserted. Scoop out squash flesh and discard seeds. Mash squash flesh and measure out 2 cups. The squash flesh will be rather runny. In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla. Add the 2 cups of squash. Pour into a 11 x 7 inch baking pan. Bake uncovered for 45 minutes at 350. Combine topping ingredients and sprinkle on and bake another 5 minutes.
[Name] German Scones (deep fried) [AuthorId] 21034 [AuthorName] The Scone [CookTime] PT3M [PrepTime] PT4H [TotalTime] PT4H3M [DatePublished] 2001-10-11T15:09:00Z [Description] Make and share this German Scones (deep fried) 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/12/62/7/picoph6mX.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "German", "European", "Healthy", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1", "1/2", "2", "3", "4 1/2"] [RecipeIngredientParts] ["dry yeast", "water", "sugar", "sugar", "boiling water", "margarine", "butter", "salt", "eggs", "flour"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1778.0 [FatContent] 55.9 [SaturatedFatContent] 10.7 [CholesterolContent] 317.2 [SodiumContent] 2975.0 [CarbohydrateContent] 274.7 [FiberContent] 9.1 [SugarContent] 57.6 [ProteinContent] 41.7 [RecipeServings] nan [RecipeYield] 2-3 dozen [RecipeInstructions] Dissolve yeast in warm water. Add the 1 tablespoon sugar, and set aside. Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt. Add eggs, and stir well. Then add in the yeast mixture, and 2 cups of the flour. Beat with mixer until smooth. Add the rest of the flour (2 1/2 cups]. Let rise for one hour, then refrigerate until cold. (Note: can be refigerated overnight] Roll out very thin (about 1/4-inch] on floured surface, and cut into 3-inch squares. Fry in hot oil until golden brown and puffy. Serve with butter and honey, or coated with granulated sugar.
[Name] Lime and Cumin Roasted Chicken [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-10-11T15:09:00Z [Description] The lime really comes through in this recipe. I wanted something different for the kids and so I came up with this, they really like it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/62/8/picGRaObg.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", NA] [RecipeIngredientParts] ["chicken", "lime", "lime", "paprika", "cumin"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 512.5 [FatContent] 35.1 [SaturatedFatContent] 10.0 [CholesterolContent] 172.5 [SodiumContent] 164.5 [CarbohydrateContent] 4.6 [FiberContent] 1.4 [SugarContent] 0.7 [ProteinContent] 43.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put chicken into a roasting pan and pour lime juice over the chicken. Sprinkle all of the spices over the top of the chicken and the sliced lime. Preheat the oven at 350. Roast the chicken,covered, for 1 hr. Turn to oven to broil and broil. uncovered, for 15 min while basting every few minutes.
[Name] Refried Beans [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-11T15:09:00Z [Description] I have always hated the canned refried beans that are sold in the stores. I came up with this recipe for when I made dishes that needed refried beans. I hope you like it. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Southwestern U.S.", "Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "2", "2", "3", "1/4", "1/2"] [RecipeIngredientParts] ["pinto beans", "adobo seasoning", "garlic cloves", "olive oil", "salt", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 521.5 [FatContent] 28.3 [SaturatedFatContent] 7.4 [CholesterolContent] 18.1 [SodiumContent] 566.2 [CarbohydrateContent] 48.2 [FiberContent] 15.4 [SugarContent] 0.6 [ProteinContent] 21.1 [RecipeServings] nan [RecipeYield] 2-3 cups [RecipeInstructions] In a food processor, purée the beans until they become like paste. Heat a frying pan with the olive oil on medium. When the pan is warm, place the beans in the olive oil along with the garlic and salt. Stir constantly until the oil is absorbed, about 3 minutes. Place in warmed serving dish and sprinkle with cheese. Serve warm.
[Name] Chicken and Dumpling Casserole [AuthorId] 20567 [AuthorName] Shannon Weber [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-11T15:09:00Z [Description] Make and share this Chicken and Dumpling Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "2", "1/2", "2", "1", "1", "1/2", "4", "1", "4", "2", "2", "2/3"] [RecipeIngredientParts] ["butter", "margarine", "onion", "celery", "garlic", "flour", "sugar", "salt", "dry basil", "pepper", "chicken broth", "chicken", "buttermilk biscuit mix", "dried basil", "milk"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 383.1 [FatContent] 16.5 [SaturatedFatContent] 7.5 [CholesterolContent] 25.0 [SodiumContent] 1457.0 [CarbohydrateContent] 46.8 [FiberContent] 3.9 [SugarContent] 10.0 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Lightly grease 13x9x2 baking dish.", "In a large kettle melt butter and saute onions, celery, garlic until tender.", "Add flour, sugar, salt, basil, pepper and chicken broth.", "Bring to a boil.", "Boil a minute then add chicken and frozen peas.", "Pour into previously prepared pan.", "For dumplings combine biscuit mix, basil and 2/3 cup milk stir until moistened and use fork to drop dumplings onto casserole (12 dumplings] Bake uncovered at 350 for 30 min.", "cover and bake 10 min more or until dumplings are done." ]
[Name] Peanut Butter Oaties [AuthorId] 21034 [AuthorName] The Scone [CookTime] PT11M [PrepTime] PT35M [TotalTime] PT46M [DatePublished] 2001-10-11T16:31:00Z [Description] Make and share this Peanut Butter Oaties recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "2", "2 1/2", "1", "2", "2"] [RecipeIngredientParts] ["butter", "margarine", "peanut butter", "brown sugar", "sugar", "eggs", "vanilla", "rolled oats", "flour", "baking powder", "chocolate chips"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 2459.7 [FatContent] 146.3 [SaturatedFatContent] 69.5 [CholesterolContent] 303.7 [SodiumContent] 1164.0 [CarbohydrateContent] 270.6 [FiberContent] 19.5 [SugarContent] 174.6 [ProteinContent] 46.2 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] In a large mixing bowl, cream butter, peanut butter, brown sugar, and granulated sugar. Blend in egg and vanilla. In another bowl, combine the rolled oats, flour, and baking powder. Blend into creamed mixture thoroughly. Do not add chocolate chips at this time. Drop by spoon onto ungreased cookie sheet. Bake at 350 degrees for 10-11 minutes or just until edges are golden brown. Cool on cookie sheet, then transfer unto cooling rack. Put the chocolate chips in a glass bowl. Melt in microwave by reducing the microwave heat 50% and melting for 30 seconds at a time, stirring after each interval. (Alternatively, melt the chocolate over low heat in a small pan on stovetop.] Take care not to scorch the chocolate! Spoon melted chocolate onto cooled cookies, or dip cookies in chocolate and place on waxed paper.
[Name] Firehouse Meatloaf [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2001-10-11T17:26:00Z [Description] Make and share this Firehouse Meatloaf 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/12/63/2/12632.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 -2", "1/2", "8", "1", "2", "2", "2"] [RecipeIngredientParts] ["egg", "garlic clove", "dried rosemary", "Italian sausage", "ground beef", "provolone cheese", "mozzarella cheese", "provolone cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 372.5 [FatContent] 26.1 [SaturatedFatContent] 10.5 [CholesterolContent] 116.6 [SodiumContent] 701.0 [CarbohydrateContent] 6.5 [FiberContent] 0.3 [SugarContent] 1.2 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In a large bowl, combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic and rosemary. Remove casing from sausage. Add ground beef and sausage, mix well. Press 2/3 of the mixture evenly in the bottom of an 8x4x2-inch loaf pan. Add cheese cubes. Add the 1/3 mix left. Mix the remaining ingredients and spread on top. Bake 55 minutes.
[Name] Comfort Food Beef Stew [AuthorId] 21086 [AuthorName] Sugardoll [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2001-10-12T10:04:00Z [Description] Make and share this Comfort Food Beef 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/12/63/3/GW4pmiiwQqaVeSPTjSOx_beef-stew-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/3/01460317686.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/3/viYHEtGiTSuPWXKGOWsI_20190915_200124.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/3/01493938930.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/3/j8xpXcD9S42ufdZrZMeC_beef-stew-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/3/0EF2Uo05SVaFdPAVEFSu_beef-stew-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/3/picqoLmQm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/3/picxOzvU5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/3/pic7nXEts.jpg"] [RecipeCategory] Stew [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Potluck", "Winter", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "2", "4", "1", "2", "3/4", "2", "4", "2", "4", "3", "2", "3", "3"] [RecipeIngredientParts] ["flour", "water", "Worcestershire sauce", "garlic", "pepper", "bay leaves", "carrots", "celery", "onions", "green bell peppers", "flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 83.0 [Calories] 411.3 [FatContent] 11.8 [SaturatedFatContent] 3.6 [CholesterolContent] 96.8 [SodiumContent] 221.0 [CarbohydrateContent] 40.2 [FiberContent] 5.4 [SugarContent] 6.8 [ProteinContent] 37.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place beef and flour in a plastic baggie, Shake.", "Pour oil into a large dutch oven, heat.", "Add beef cook until brown, stirring occasionally.", "Add water and next 4 ingredients.", "Bring to a boil.", "Cover.", "Reduce heat and simmer 2 hours or until beef is tender.", "Discard bay leaves.", "Cut carrots, celery, potatoes, onion, and bell pepper, add to stew.", "Cover and simmer 30 minutes, or until tender.", "Combine water and flour, stirring well.", "Pour into stew.", "Boil, stirring constantly till thick and bubbly." ]
[Name] Paul Lynde Beef Stew [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2001-10-12T10:04:00Z [Description] This recipe was posted by request for a recipezaar friend who collects celebrity's recipes. I've never tried it so let me know if you do. This was passed down to me by my Uncle Vern. (this was typed as given to me) [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Meat", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "1", "1", "1/4", "1", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["carrots", "tomatoes", "peas", "green beans", "small whole potatoes", "quick-cooking tapioca", "brown sugar", "bay leaf", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 583.0 [FatContent] 11.4 [SaturatedFatContent] 4.7 [CholesterolContent] 145.2 [SodiumContent] 693.7 [CarbohydrateContent] 60.1 [FiberContent] 11.4 [SugarContent] 23.5 [ProteinContent] 59.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 250°F. Combine everything in a large casserole dish. Cover and cook in oven for 6-7 hours.
[Name] Crispy crackers [AuthorId] 21034 [AuthorName] The Scone [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-12T10:04:00Z [Description] Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/5/pic2X9gyp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/5/picZ48IDS.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "< 30 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/4", "2/3"] [RecipeIngredientParts] ["white flour", "whole wheat flour", "salt", "butter", "margarine", "water"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 317.2 [FatContent] 12.4 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 520.7 [CarbohydrateContent] 45.6 [FiberContent] 4.5 [SugarContent] 0.2 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Put the white flour, wheat flour, salt, and cold butter in food processor. Process well. Blend in the cold water. Mixture should be crumbly, yet hold its shape when pressed together. If too dry, add a little more water. Gather mixture into a ball. Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point]. Cut dough into desired shape. Place unbaked crackers onto greased cookie sheet. Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough]. Bake in 400 degree oven for 10-14 minutes. Cool on wire rack.
[Name] 7 Layer Fiesta Dip [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this 7 Layer Fiesta Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "salsa", "lettuce", "cheddar cheese", "green onion", "black olives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 174.2 [FatContent] 15.2 [SaturatedFatContent] 8.6 [CholesterolContent] 46.1 [SodiumContent] 454.2 [CarbohydrateContent] 4.6 [FiberContent] 1.0 [SugarContent] 2.2 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix cream cheese and seasoning mix. Spread on bottom of 9-inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately. Refrigerate any remaining dip. Serve with tortilla chips.
[Name] Reuben Casserole [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this Reuben Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/7/picKvWfJL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/7/obhbEC7dQuiNakpI4H2L_photo%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/7/SqrbRDGRKeHRlZVQBp7h_photo%201.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/7/EeBdLf7Q33ilN3kAu7sg-unnamed.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "3/4", "2"] [RecipeIngredientParts] ["sauerkraut", "corned beef", "swiss cheese"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 399.8 [FatContent] 25.2 [SaturatedFatContent] 9.1 [CholesterolContent] 80.5 [SodiumContent] 1508.2 [CarbohydrateContent] 23.2 [FiberContent] 3.3 [SugarContent] 6.4 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F (200 degrees C]. Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
[Name] Danish (Fars) Meatballs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-10-12T10:05:00Z [Description] This meatball recipe can be used as an appetizer, main course or used in the traditional Mock Turtle Soup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/8/picGMVAun.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Danish", "Scandinavian", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "8", NA, "1", "1", "3", "1/2 - 3/4", "1"] [RecipeIngredientParts] ["beef", "nutmeg", "ground cloves", "eggs", "flour", "soda water", "onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 209.8 [FatContent] 8.3 [SaturatedFatContent] 3.1 [CholesterolContent] 126.9 [SodiumContent] 101.2 [CarbohydrateContent] 6.2 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] 1 recipe for Mock Turtle Soup [RecipeInstructions] Mix pork and veal, seasonings. Stir in the egg. Mix flour with the liquid and add gradually to the meat. finally add the grated onion. Beat the mixture extremely well. Cover and place in the fridge for 1 hour. Shape the meat into balls sized to suit what you are using them for. For Mock Turtle soup, you will want small balls and you will want to boil them for a few minutes or you can make patties and fry them. For appetizers, make small balls and fry them, serve with a dip In any case cook until done It is always a good idea to just cook one meat ball to check the consistency, seasoning etc. Adjust if necessary. The important thing is to beat the meat mixture and beat it again.
[Name] Rose Petal Rolls [AuthorId] 21084 [AuthorName] Cree6936 [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2001-10-12T10:05:00Z [Description] I remember my cousin Danika making these rolls one Thanksgiving a very long time ago (while we both were really young). They came out just right even as kids; sweet, hot and soft. I'm not sure where the original recipe came from but it's been a family favorite ever since. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/63/9/picKczQ9q.jpg" [RecipeCategory] Breads [Keywords] ["Christmas", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "3/4", "1", "4", "1/2"] [RecipeIngredientParts] ["dry yeast", "water", "sugar", "shortening", "egg", "self-rising flour", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 142.3 [FatContent] 6.8 [SaturatedFatContent] 1.7 [CholesterolContent] 8.8 [SodiumContent] 316.5 [CarbohydrateContent] 17.7 [FiberContent] 0.6 [SugarContent] 2.1 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Dissolve yeast in warm waster; stir in sugar. Beat in ingredients. Grease muffin tins and spoon 1/2 full of batter. Bake in preheated over, 450, 10 minutes or until done. (or Bake 400 degree for 13-15 minutes] Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.
[Name] Peach and Pepper Relish, Off-Season [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-12T10:05:00Z [Description] This looks very pretty in the jar, tastes yummy, and makes a great gift too. Serve with chicken or pork, or on crackers with cream cheese. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Canadian", "Spring", "Winter", "Christmas", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "10", "1", "5", "1", "2", "3"] [RecipeIngredientParts] ["hot red chili peppers", "raspberry vinegar", "coarse salt", "lemons", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 132.0 [CarbohydrateContent] 39.7 [FiberContent] 2.1 [SugarContent] 36.7 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 18 cups [RecipeInstructions] Put peppers, seeds and all, in food processor until medium chopped. You are aiming for a yield of 15 cups. After you have drained the five tins of peaches (use the large size, 796 mL/28 oz] thoroughly, chop them into small pieces. Place in a large preserving kettle along with the vinegar (you can also use white wine vinegar, or even plain vinegar], salt and pepper mixture. Add lemon halves. Bring to a boil and boil gently for 30 minutes. Stir occasionally. Remove lemons and add sugar. Stir well. Boil for 30 more minutes or until mixture is thick, stirring occasionally. Bottle in sterilized jars and seal. Process in a hot water bath if you wish. Makes approximately 9 pints.
[Name] Sugardoll's Breakfast Bread [AuthorId] 21086 [AuthorName] Sugardoll [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this Sugardoll's Breakfast Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/64/1/picT9zmou.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "3", "1 1/2", "1", "1", "2", "1", "1 1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "cinnamon", "eggs", "pecans", "coconut", "bananas", "pineapple", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3958.9 [FatContent] 240.3 [SaturatedFatContent] 51.7 [CholesterolContent] 317.2 [SodiumContent] 1921.6 [CarbohydrateContent] 434.7 [FiberContent] 25.9 [SugarContent] 252.7 [ProteinContent] 40.0 [RecipeServings] nan [RecipeYield] 2 loaf pans [RecipeInstructions] Mix first 5 ingredients. Add blended egg and oil. Add remaining 5 ingredients. Grease and flour loaf pans. Bake at 350 degrees for 1 hour to 1 hour and 20 minutes.
[Name] Cream Cheese Oyster Roll [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2001-10-12T10:05:00Z [Description] This is different and delicious, but make sure you tell your guests what it is as some folks have seafood allergies or dislikes. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Canadian", "Weeknight", "Oysters"] [RecipeIngredientQuantities] ["8", "1", "1", "1/2", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "Worcestershire sauce", "garlic powder", "fresh parsley", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 123.4 [FatContent] 12.1 [SaturatedFatContent] 5.7 [CholesterolContent] 31.2 [SodiumContent] 99.5 [CarbohydrateContent] 2.2 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 2.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend mayo with cream cheese. (Lowfat products can be used with no effect on taste.] Mix in worcestershire sauce, garlic and onion salt. Spread on oiled waxed paper in a rectangular shape, 1/2-inch thick. Refrigerate for 2 hours. Mash drained oysters with a fork in a small bowl, then spread over the chilled cheese mixture, keeping 1/4 inch away from the edges. Roll as a jelly roll and chill for at least six hours until ready to serve. Coat outside of roll with parsley and nuts. Serve with crackers.
[Name] Danish Fish Balls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2001-10-12T10:05:00Z [Description] These are delicious and versatile. These are traditional in the Danish Mock Turtle soup. Serve them as an appetizer with a dip or make it as a fish loaf. Any way it is good In one of the pictures you will see that I made a sauce and fried them - these went over really well. They are wonderful in a curry sauce [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/64/3/picqm7xAP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/64/3/picZGTwgq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/64/3/picmxGasz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/64/3/picvfpbuI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/64/3/pic9ngS0M.jpg" ] [RecipeCategory] Danish [Keywords] ["Scandinavian", "European", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1", "2", "1", "5", "2", "2", "1 - 1 1/2"] [RecipeIngredientParts] ["salt", "white pepper", "plain flour", "potato flour", "butter", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1070.6 [FatContent] 92.2 [SaturatedFatContent] 56.4 [CholesterolContent] 449.8 [SodiumContent] 1548.0 [CarbohydrateContent] 22.0 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 40.9 [RecipeServings] nan [RecipeYield] 1 recipe to go with the Mock Turtle [RecipeInstructions] Mix seasoning with the minced fish and the flour. Beat the mixture very well and integrate the butter. Add eggs one at a time. Gradually add the liquid. If the mixture curdles stand the bowl in hot water and whisk until it is smooth again. Check your seasoning. Shape the farce into round balls using 2 spoons dipped in hot water. Bring about 2 pints of salted water to a boil. Cook one ball to check the consistency. Add more egg if the ball is too soft, or cream if it is too stiff. If the ball is right cook all the balls, they only take a minute to cook and float when done. Serve as an appetizer, use in the Danish mock turtle soup or make it in a ring shaped mold and serve it with a sauce as your main course.
[Name] Corn and Chicken Chowder [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this Corn and Chicken Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Chicken", "Poultry", "Corn", "Vegetable", "Meat", "Low Cholesterol", "Potluck", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1", "2", "2", "3", "2 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "chicken breast", "leeks", "potatoes", "green pepper", "paprika", "all-purpose flour", "chicken broth", "fresh corn kernels", "Tabasco sauce", "salt", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 246.5 [FatContent] 11.2 [SaturatedFatContent] 4.8 [CholesterolContent] 51.3 [SodiumContent] 649.0 [CarbohydrateContent] 20.1 [FiberContent] 2.6 [SugarContent] 3.6 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] 8 Cups [RecipeInstructions] In 4-quart saucepan, over medium-high heat, melt 1 T. butter. Cook chicken chunks until well browned on all sides, stirring frequently. With slotted spoon, remove chicken to plate. Add 2 T. butter to drippings remaining in saucepan. Over medium heat, cook leeks, potatoes and green peppers until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add chicken broth, corn kernels, Tabasco Sauce, salt and chicken chunks. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes. Stir in half-and-half, heat through.
[Name] Orange-flavored Sweet Potatoes with Oatmeal Cookie Topping [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT3H55M [PrepTime] PT1H [TotalTime] PT4H55M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this Orange-flavored Sweet Potatoes with Oatmeal Cookie Topping recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Potluck", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["7", "1/8", "1/4", "1/4", "1/4", "1", "2", "14", "3/8 - 3/4"] [RecipeIngredientParts] ["sweet potatoes", "unsalted butter", "brown sugar", "orange marmalade", "salt", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 396.9 [FatContent] 17.4 [SaturatedFatContent] 8.8 [CholesterolContent] 30.8 [SodiumContent] 774.6 [CarbohydrateContent] 58.8 [FiberContent] 4.4 [SugarContent] 25.8 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Butter a baking dish, 13X9X2 inches. Prick potatoes and bake in middle of oven until very soft, about 1 1/2 hours. Scoop flesh into a large bowl and mash with butter, sugar, juice, marmalade, gingerroot, and salt. Spread potato mixture evenly in baking dish. Mixture may be made 1 day ahead and chilled, covered. Bring to room temperature before proceeding. ------------Forthe topping-------------------. Food process cookies to fine consistency. Add butter and pulse motor until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered. Preheat oven to 400°F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.
[Name] Cheddar Rum Spread [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this Cheddar Rum Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Meat", "Chinese", "Asian", "Very Low Carbs", "High In...", "< 15 Mins", "Oven", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "4", "1", "1"] [RecipeIngredientParts] ["sharp cheddar cheese", "butter", "green onions", "dark rum", "dry mustard", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 232.9 [FatContent] 20.9 [SaturatedFatContent] 13.2 [CholesterolContent] 60.2 [SodiumContent] 277.4 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For best taste, use real butter instead of margarine. In a blender or food processor, combine all ingredients together until smooth. Spoon into small crock or bowl and refrigerate overnight to allow flavours to blend. Serve with crackers.
[Name] Cheesy Broccoli Casserole [AuthorId] 21058 [AuthorName] Joe Williams [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this Cheesy Broccoli Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Vegetable", "Southwestern U.S.", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "2", NA, NA] [RecipeIngredientParts] ["Velveeta cheese", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.2 [FatContent] 19.4 [SaturatedFatContent] 11.4 [CholesterolContent] 59.0 [SodiumContent] 1249.1 [CarbohydrateContent] 19.6 [FiberContent] 2.4 [SugarContent] 5.8 [ProteinContent] 13.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Most of this dish can be prepared before hand in the microwave and refrigerated prior to cooking. Cook broccoli in microwave following directions for microwave cooking; drain well. Cook minute rice according to directions and fluff well. Cube Velveeta cheese into 2\" by 2\" pieces. Add broccoli, cream of chicken soup, rice, cheese, butter, salt and pepper to taste, in a 2-quart micro wave dish. Microwave on half power until cheese is melted, usually about 5 minutes. Stir half way through. Remove from microwave and stir till thoroughly mixed. If refrigerating, preheat oven to 350°F and warm mixture throughly, usually about 20 minutes. Remove and add Durkee onions to top of casserole. Return to oven and cook till onions brown. Watch closely as they will brown quickly. If not refrigerating, add Durkee onions to top and place in 350°F oven.
[Name] Bisquick Clone [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this Bisquick Clone 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/12/64/8/picW9fEAT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/64/8/picxNMsBq.jpg"] [RecipeCategory] High In... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 783.6 [FatContent] 42.1 [SaturatedFatContent] 10.5 [CholesterolContent] 3.0 [SodiumContent] 1215.6 [CarbohydrateContent] 85.4 [FiberContent] 2.7 [SugarContent] 8.1 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 10 Cups [RecipeInstructions] Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.
[Name] Cranberry Relish [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2001-10-12T10:05:00Z [Description] Lovely with poultry of any kind, also nice with pork. (I think this originally came from Reader's Digest). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/64/9/picWVbct8.jpg" [RecipeCategory] Spreads [Keywords] ["Poultry", "Fruit", "Meat", "Canadian", "Free Of...", "Spicy", "< 30 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1/4", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["oranges", "brown sugar", "water", "crystallized ginger", "ground ginger", "ground cloves", "cranberries"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 124.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.3 [CarbohydrateContent] 31.6 [FiberContent] 3.1 [SugarContent] 26.8 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut oranges in half, remove pulp. In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger and cloves. Bring to boil over high heat, stirring until sugar is dissolved. Lower heat to moderately high and cook for about 3 minutes, stirring. Add cranberries, return to boil over high heat. Lower heat to moderately high and cook for 2 or 3 minutes or until skins pop, stirring. Transfer to a covered container and refrigerate for at least 1 hour before serving. Store in fridge up to one week. If you like to get fancy- make orange shells out of the orange skins and serve the relish in the orange cups.
[Name] A1 Steak Sauce ( Clone - Copycat - Homemade Substitute ) [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this A1 Steak Sauce ( Clone - Copycat - Homemade Substitute ) 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/12/65/0/picUzPYsi.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["raisins", "soy sauce", "white vinegar", "Dijon mustard", "Heinz ketchup", "Heinz Chili Sauce"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 209.4 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2582.8 [CarbohydrateContent] 46.1 [FiberContent] 3.6 [SugarContent] 32.7 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] Bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days.
[Name] Goodies for Halloween [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-12T10:05:00Z [Description] Can be placed in small bags to hand out to the Trick or Treaters - Nummmmy for Mommies and Daddies too!! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Grains", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Halloween", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1/4", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["honey", "butter", "margarine", "ground cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.5 [FatContent] 3.8 [SaturatedFatContent] 2.2 [CholesterolContent] 8.7 [SodiumContent] 24.8 [CarbohydrateContent] 19.4 [FiberContent] 1.8 [SugarContent] 10.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] ["Preheat oven to 350 degrees.", "Place popcorn and mixed nuts in a 13 x 9 x 2 pan.", "In a small ssaucepan, stir together the honey, orange juice, butter, orange rind, and cinnamon until well mixed.", "Bring to boil over moderate heat.", "Drizzle the honey mixture over the popcorn/nut mixture.", "Using a wooden spoon, toss until well mixed.", "Bake for 15 minutes, stirring a couple of times.", "Spread popcorn mixture onto large sheet of foil.", "Cool completely.", "To store, place in tightly covered container." ]
[Name] Easy punch [AuthorId] 59780 [AuthorName] Pamela [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this Easy punch 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/12/65/2/picYnAqUY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/65/2/picFZ3HYG.jpg"] [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 489.7 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 41.9 [CarbohydrateContent] 121.8 [FiberContent] 0.7 [SugarContent] 119.1 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients. Serve well chilled.
[Name] One Dish Spicy Pork for Two [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-12T10:05:00Z [Description] Make it as mild or as spicy as you like, can also change the spices to your favourites, (oregano, marjoram, thyme etc.). Make it the taste of your preference. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Brown Rice", "Pork", "Rice", "Meat", "Canadian", "Spicy", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1", "2", "1/4", "1", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["beef broth", "dry white wine", "carrot", "celery", "onion", "ground ginger", "ground coriander", "cayenne pepper", "salt", "brown rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 627.0 [FatContent] 26.6 [SaturatedFatContent] 7.3 [CholesterolContent] 137.3 [SodiumContent] 614.2 [CarbohydrateContent] 42.0 [FiberContent] 3.4 [SugarContent] 3.4 [ProteinContent] 47.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in an oven-proof skillet or casserole over medium high heat. Brown chops well, remove and set aside. Drain off excess fat. Add broth, wine, carrot, celery, onion and seasonings to casserole and bring to boil. Stir in rice and arrange pork chops over all. Remove from stovetop, cover and bake in 350°F oven for 1 hour or until liquid is absorbed.
[Name] Chocolate Covered Peanuts [AuthorId] 21086 [AuthorName] Sugardoll [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2001-10-12T10:05:00Z [Description] Make and share this Chocolate Covered Peanuts recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Christmas", "Weeknight", "Microwave", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4"] [RecipeIngredientParts] "salted peanuts" [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 33.7 [FatContent] 1.9 [SaturatedFatContent] 0.9 [CholesterolContent] 1.4 [SodiumContent] 5.0 [CarbohydrateContent] 3.7 [FiberContent] 0.2 [SugarContent] 3.2 [ProteinContent] 0.5 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate over low heat until smooth. Pour in peanuts, and mix well. Spoon out by the tablespoon onto wax paper. Let candy cool about 45 min. until hardens. You can add or take away from this easy recipe as desired.
[Name] Chicken with Creamy Broccoli Rice [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-12T12:48:00Z [Description] Make and share this Chicken with Creamy Broccoli Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Rice", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "8", "1", "1", NA, "2", "1", "1 1/4"] [RecipeIngredientParts] ["margarine", "butter", "chicken drumsticks", "milk", "pepper", "fresh broccoli", "frozen broccoli", "carrot", "quick-cooking white rice"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 478.0 [FatContent] 21.3 [SaturatedFatContent] 6.2 [CholesterolContent] 126.8 [SodiumContent] 274.6 [CarbohydrateContent] 36.0 [FiberContent] 4.0 [SugarContent] 2.6 [ProteinContent] 34.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken, if desired. In large skillet over medium-high heat, melt margarine. Brown chicken 3 minutes on each side. Remove;set aside. Pour off fat. In same skillet, combine soup, milk and pepper. Return chicken to skillet. Bring to boil. Reduce heat to low. Cover; cook 15 minutes. Add broccoli and carrots. Cover; cook 15-20 minutes longer or until chicken is no longer pink and vegetables are tender, stirring occasionally. Taste for seasoning. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork before serving.
[Name] Crab and Shrimp Crepes With Mornay Sauce [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2001-10-12T12:48:00Z [Description] This is an elegant dish. The first time I made them, my husband thought I picked them up from a restaurant. Was he ever surprised! This would make a nice romantic dinner with candlelight! The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/65/6/picryVcfm.jpg" [RecipeCategory] Crab [Keywords] ["Cheese", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "1/2", "2", "1/2", "1/4", "3", "3", "2", "2", NA, "1/2", "1", "1", "1/2", "2", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "onion", "mushroom", "parmesan cheese", "fresh parsley", "salt", "white pepper", "butter", "all-purpose flour", "milk", "swiss cheese", "half-and-half", "milk", "water", "eggs", "butter", "all-purpose flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 480.6 [FatContent] 34.3 [SaturatedFatContent] 18.4 [CholesterolContent] 181.7 [SodiumContent] 641.8 [CarbohydrateContent] 29.2 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 15.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make crepes---------. Combine all ingredients (except for cooking oil] for crepes in a bowl and blend with a whisk until smooth. Cover batter and set aside for 30 minutes. Heat cooking oil in pan. Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes]. Turn and cook other side. Repeat with remaining batter. Place crepes between pieces of waxed paper to keep from sticking together. Set aside. Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees. For Mornay sauce-----------. In a small saucepan, melt butter and blend in Flour. Stir in milk. Cook, stirring constantly, until sauce thickens. Add cheese and blend well. Add egg yolk mixture and blend well. Season with salt and pepper and remove from heat. For Crepe mixture----------. Butter a large shallow baking dish. In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender. Stir in seafood. Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper. Stir together until heated through. Spoon 2 tablespoons of mixture into middle of crepe and roll up. Place seam side down in buttered baking dish. Repeat with remaining crepes. Top with remaining sauce and Parmesan cheese. Bake for 15 minutes until sauce is warm and bubbly.
[Name] Honey Mustard Glazed Chicken [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT23M [PrepTime] PT15M [TotalTime] PT38M [DatePublished] 2001-10-12T12:48:00Z [Description] Make and share this Honey Mustard Glazed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "8", "2", "1", "1", "4", "2", "4", "2"] [RecipeIngredientParts] ["chicken drumsticks", "carrots", "condensed chicken broth", "liquid honey", "prepared yellow mustard", "brown sugar", "cornstarch", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 401.5 [FatContent] 20.6 [SaturatedFatContent] 4.7 [CholesterolContent] 119.0 [SodiumContent] 713.5 [CarbohydrateContent] 20.5 [FiberContent] 2.0 [SugarContent] 14.4 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil at medium-high in large skillet. Add chicken and cook 10 minutes or until browned. Set chicken aside. Add carrots and stir-fry 3 minutes. Reduce heat slightly. Stir in broth, honey, mustard, brown sugar and cornstarch. Heat to a boil, stirring often. Simmer covered, on low heat until chicken and carrots are cooked through- about 10 minutes, stirring often.
[Name] Party Veal [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-13T10:43:00Z [Description] This is one of my husband's favourite dishes ... but it's rich so he only gets it when we have guests! [Images] character(0) [RecipeCategory] Veal [Keywords] ["Vegetable", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "1/2", "1", "1/2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["flour", "butter", "mushroom", "onion", "dry white wine", "fresh lemon juice", "salt", "black pepper", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 568.0 [FatContent] 39.6 [SaturatedFatContent] 22.1 [CholesterolContent] 236.3 [SodiumContent] 217.4 [CarbohydrateContent] 10.7 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 36.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Buy the thinnest veal cutlets you can, or pound the ones you have until they're thin. Cut into serving size pieces and dredge in the flour. Saute quickly in the butter. Remove from pan and keep warm in a low oven. Saute onions and mushrooms over high heat in the same pan. Add wine and cream and reduce to medium; stir until thick. Stir in lemon juice and spices. Place veal on an attractive serving platter and pour sauce over. Garnish with freshly chopped parsley if you have the time or inclination. Serve immediately with rice or noodles. Sit back and wait for the raves.
[Name] Quick & Easy Low Cal Breakfast or Lunch [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2001-10-13T10:43:00Z [Description] I find this a very satisfying yet low cal breakfast. I would not eat these rice cakes until I tried them with something on them. Experiment and find your own favorite. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/65/9/pic7XEDmJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/65/9/picUruVA0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/65/9/picOOVaB1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/65/9/12659.jpeg"] [RecipeCategory] Breakfast [Keywords] ["Cheese", "Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Free Of...", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", NA, "2", NA] [RecipeIngredientParts] ["tomatoes", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 98.4 [FatContent] 1.6 [SaturatedFatContent] 0.7 [CholesterolContent] 2.9 [SodiumContent] 113.7 [CarbohydrateContent] 17.9 [FiberContent] 1.7 [SugarContent] 2.3 [ProteinContent] 3.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place tomato slices on the rice cakes. Sprinkle with hot sauce (as much or as little as you want], salt and pepper. Drizzle with parmesan. Broil for about 3-4 minutes.
[Name] Baked Frittata For One [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-10-13T10:43:00Z [Description] If you want to use the tomato, look for a roma plum tomato at the grocery store; it's perfect. This is a great lunch or supper for one person, and the recipe easily doubles too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/0/picYNVgJf.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12660/RhXa5foFQreSQdEPqgaW_20200111_111300.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/0/pic1jotUx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/0/picYJC2zt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/0/picRs1qpE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/0/picr0qfCx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/0/picFH3e3p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/0/picnd8YfF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/0/pictr03Nw.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Very Low Carbs", "Brunch", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "6", "1", "1", "2", "1", "1/4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["eggs", "zucchini", "tomatoes", "mushrooms", "butter", "potato", "green onions", "garlic", "fresh parsley", "cheddar cheese", "salt", "black pepper", "dried basil", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 438.3 [FatContent] 31.5 [SaturatedFatContent] 16.6 [CholesterolContent] 432.2 [SodiumContent] 451.9 [CarbohydrateContent] 16.0 [FiberContent] 4.7 [SugarContent] 8.9 [ProteinContent] 26.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Note that just about everything here is optional. Use vegetables you like. Use the kind of cheese you like. And if you don't have leftover boiled potatoes, don't sweat it. The dish will just be a little less hearty. Preheat oven to 350F degrees. Spray a pie plate with Pam. Beat eggs in a fairly large bowl. Meanwhile, heat butter (or cooking oil, but butter tastes better] in a skillet and saute the veggies of your choice along with the garlic. When tender, scrape into the beaten eggs. Add the parsley, cheese (try swiss for a change, or even mozzarella] and seasonings and stir. Pour into prepared pie plate and bake for 20-25 minutes until set. Let stand for two minutes, then cut into wedges and enjoy.

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