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[Name] Vegetable Bake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-13T10:43:00Z [Description] While not everyone likes cooked carrots or brussels sprouts, this tasty dish is still a great recipe to take to a potluck or serve as a second or third vegetable dish when you have guests. It's particularly good with turkey. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Potluck", "Winter", "Christmas", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "2", "1/2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["carrots", "Brussels sprouts", "mayonnaise", "onions", "horseradish", "salt", "black pepper", "butter", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 84.0 [FatContent] 2.7 [SaturatedFatContent] 1.4 [CholesterolContent] 5.1 [SodiumContent] 328.1 [CarbohydrateContent] 13.5 [FiberContent] 2.6 [SugarContent] 3.6 [ProteinContent] 2.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees.", "Cook carrots and sprouts together in boiling salted water for 10 minutes or until crisp-tender.", "Drain, reserving 1/4 cup of the liquid.", "Place veggies and liquid in casserole dish.", "Combine mayo, onion, horseradish, salt and pepper and spoon over veggies.", "Combine butter, bread crumbs and parsley and sprinkle on top.", "Bake, uncovered, for 20-25 minutes until heated through.", "(If taking to a potluck, reheat quickly in the microwave just before serving]." ]
[Name] Bacon and Potato Chowder [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-13T10:43:00Z [Description] Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/2/tXLhfOFQn2PYWsLMI6Zp_20180329_211055.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12662/AslFd3EkRD2FDyOsqu13_20180329_211055.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/2/picWralym.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/2/picwVgowl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/2/picqsPqAo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/2/picruV7WL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/2/picIJ06iR.jpg"] [RecipeCategory] Chowders [Keywords] ["One Dish Meal", "Lunch/Snacks", "Pork", "Potato", "Vegetable", "Meat", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "3", "3", "3", "3", "1"] [RecipeIngredientParts] ["bacon", "onion", "garlic clove", "potatoes", "water", "chicken bouillon cubes", "flour"] [AggregatedRating] 5.0 [ReviewCount] 61.0 [Calories] 188.0 [FatContent] 6.0 [SaturatedFatContent] 2.0 [CholesterolContent] 8.6 [SodiumContent] 830.1 [CarbohydrateContent] 28.7 [FiberContent] 3.3 [SugarContent] 3.1 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.", "In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.", "Add potatoes, water, bouillon cubes to pot.", "Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.", "Mix flour with a small amount of evaporated milk, making a paste.", "Gradually stir in remaining milk.", "Add to potato mixture.", "Cook over medium heat until mixture comes to a boil and thickens.", "Stir often to ensure the soup doesn't burn on the bottom of the pot." ]
[Name] Butterscotch Fudge Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT37M [PrepTime] PT35M [TotalTime] PT1H12M [DatePublished] 2001-10-13T10:43:00Z [Description] Make and share this Butterscotch Fudge Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["100", "50", "150", "100", "225", "300", "100", "100", "3", "1", "350", NA] [RecipeIngredientParts] ["dark chocolate", "water", "margarine", "caster sugar", "self-raising flour", "butter", "soft brown sugar", "milk", "vanilla essence", "icing sugar", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 767.4 [FatContent] 34.1 [SaturatedFatContent] 13.8 [CholesterolContent] 27.5 [SodiumContent] 677.8 [CarbohydrateContent] 116.6 [FiberContent] 3.4 [SugarContent] 83.4 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Break the chocolate into a bowl. Add oil, water and margarine. Heat on high flame for 4 minutes, stirring every minute. Beat the rest of the ingredients till the mixture is smooth, turn into a medium lined souffle dish and cook on low flame for 20 minutes. Leave to stand for 10 minutes, turn onto a rack and cool. For the frosting, put the butter into a microwave-proof bowl with the sugar and put on high flame for 3 minutes, stirring every minute. Stir in the milk and vanilla essence. Microwave on full for a minute. Beat in the icing sugar and continue beating until thickened. Split the cake in half and sandwich the layers together with a layer of the frosting. Cover the cake with the remaining frosting, swirling it with a knife blade. Dust the top with cocoa powder.
[Name] Cashew Chicken [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-13T10:43:00Z [Description] Make and share this Cashew Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Rice", "Grains", "Vegetable", "Meat", "Canadian", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1 2/3", "2 -3", NA, NA, NA, "1/4", "2", "1/2", "1", "1", "1", "2", "2", "1", NA] [RecipeIngredientParts] ["long-grain rice", "water", "boneless skinless chicken breasts", "hoisin sauce", "wheat germ", "cashews", "water chestnuts", "bamboo shoots", "chicken broth", "hoisin sauce", "cornstarch", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 492.2 [FatContent] 9.1 [SaturatedFatContent] 1.8 [CholesterolContent] 38.0 [SodiumContent] 801.3 [CarbohydrateContent] 79.5 [FiberContent] 5.8 [SugarContent] 10.4 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice in water or stock or as directed on package. Rinse chicken and dry well with paper towel. Coat chicken well with hoisin sauce. Roll in wheat germ or bread crumbs until well coated. Spray fry pan with veggie oil. Brown chicken until cooked through. Cool slightly, cut into bite size pieces. Spread cut chicken pieces on ungreased cookie sheet, bake at 400 degrees for 10-15 minutes until crisp. Add cashews to cookie sheet for the last 3 minutes of baking time. Set aside and keep warm. In a small bowl, whisk together broth, teriyaki sauce, hoisin sauce and cornstarch, until well blended, set aside. Heat sesame oil in large fry pan over medium high heat until hot but not smoking. Add snap peas, cook and stir for 3 minutes until tender-crisp, stir in water chestnuts and bamboo shoots. Add sauce mixture to veggies, cook until mixture boils and thickens, stirring often. Fold in chicken, sprinkle with cashews. Serve at once over hot rice, Garnish with lemon wedges. To speed up the process, frozen cooked breaded chicken nuggets (10-12 cut in half] can be used in place of the chicken breasts. Start by placing nuggets in oven on cookie sheet at 400°F, etc--the taste will be different, not as Asian.
[Name] Stir Fried Beef With Ginger [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-13T10:43:00Z [Description] This is a very simple but tasty recipe for ginger beef. I like to add 3 cloves of garlic minced but that is optional. White wine or apple juice can be substituted for the Sherry but Sherry is best [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/5/picJI8qEO.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Chinese", "Asian", "High Protein", "High In...", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "3 1/2", "12", "2 1/2", "1", "2", "2", "3", NA] [RecipeIngredientParts] ["salt", "cornstarch", "fresh ginger", "soy sauce", "sugar", "dry sherry", "cornstarch", "green onions", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 330.8 [FatContent] 21.4 [SaturatedFatContent] 5.5 [CholesterolContent] 77.1 [SodiumContent] 693.0 [CarbohydrateContent] 6.9 [FiberContent] 0.5 [SugarContent] 1.7 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the steak with salt, cornstarch and 1 1/2 tsp of the oil. Heat remaining oil in a skillet. Add steak and ginger and stir fry over high heat for 2 minutes. Stir in soy sauce, wine, sugar and the cornstarch/water mixture. Stir fry 1 minute longer. Add green onions, stir and serve.
[Name] Basic Blue Cheese Pasta Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-13T10:43:00Z [Description] Make and share this Basic Blue Cheese Pasta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["blue cheese", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 278.2 [FatContent] 26.6 [SaturatedFatContent] 16.3 [CholesterolContent] 94.0 [SodiumContent] 302.6 [CarbohydrateContent] 4.2 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a saucepan and heat on medium. Let thicken slightly and make sure cheeses are melted. Add fresh herbs, minced, of your choice-- in any amount you wish-- if desired. You may not want to add salt depending on the saltiness of your stock, but freshly ground pepper is nice. Use white pepper if you can find it. Serve over pasta or gnocchi.
[Name] Halloween or Fall Porcupine Bread [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT41M [PrepTime] PT3H [TotalTime] PT3H41M [DatePublished] 2001-10-13T10:44:00Z [Description] Because it is strangely ugly in appearance, children and adults think it is Halloween, but can also be fall. A porcupine is an odd creature that can easily be thought of as Halloween in it's looks I think. With thanks to Red Star yeast sent by Barbaja W. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Grains", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Halloween", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "5 - 5 1/2", "1", "1", "1/4", "1 1/2", "1/2", "1/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["fast rising yeast", "rolled oats", "salt", "sugar", "buttermilk", "water", "raisins", "sunflower seeds", "sesame seeds", "egg", "water"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 957.8 [FatContent] 36.4 [SaturatedFatContent] 6.0 [CholesterolContent] 113.1 [SodiumContent] 4320.0 [CarbohydrateContent] 130.7 [FiberContent] 12.6 [SugarContent] 50.1 [ProteinContent] 34.3 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In large mixer bowl, combine 2 cups bread flour, rolled oats, yeast sugar and salt, mix well. Heat buttermilk, water and oil until very warm (120-130°F]. Add to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand with a spoon gradually stir in sunflower seeds, sesame seeds and enough remaining flour to make a firm dough. Knead on a floured surface until smooth and elastic 5-8 minutes dough may be slightly sticky. Place in greased bowl rotating to grease top. Cover with a cloth let rise until double in size about one hour 30 minutes if quick rise yeast. Punch down dough. Divide into two parts shape into loaves and place in greased 9x5-inch bread or loaf pans. Cover, let rise in warm place again until double in size about one hour or 1/2 hour if quick rise yeast. Brush tops of loaves with an egg wash which means 1 egg blended with one tablespoon water. Sprinkle additional sunflower and sesame seeds on loaves bake 375°F until golden brown. Remove from pans while still warm. Cool on cooling rack.
[Name] Garlic, Broccoli & Lemon [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-10-13T10:44:00Z [Description] Garlic and lemon goes well with this simple broccoli dish. Do not overcook the broccoli leave it crisp. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/8/picTg5499.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/8/picQ2YcA7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/8/pic9lqPZV.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3", "2", NA] [RecipeIngredientParts] ["broccoli florets", "olive oil", "garlic", "lemons, zest of"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 53.5 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 19.7 [CarbohydrateContent] 4.6 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steam the broccoli for about 3-5 minutes or until the crispness that you prefer. Meanwhile heat oil in a fry pan and over moderate heat saute the garlic until golden. Stir in the lemon zest. Put broccoli in a bowl pour the garlic and zest over it and serve immediately.
[Name] Gold Rice with Chicken and Pistachio [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-13T10:44:00Z [Description] Wonderful rice and chicken, pistachios add a nice touch.Garnish plate with crisp romaine lettuce, topped with chopped tomatoes and black olives, sprinkled with salt and pepper and splashed with a little balsamic vinegar. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/66/9/12669.jpg" [RecipeCategory] Curries [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "White Rice", "Long Grain Rice", "Poultry", "Rice", "Grains", "Fruit", "Nuts", "Meat", "Canadian", "Asian", "Indian", "Healthy", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/2", "1/4", "1", "1", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "onion", "long-grain white rice", "carrot", "golden raisin", "curry powder", "salt", "water", "pistachio nut"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 436.7 [FatContent] 10.2 [SaturatedFatContent] 1.8 [CholesterolContent] 73.7 [SodiumContent] 931.7 [CarbohydrateContent] 50.8 [FiberContent] 2.7 [SugarContent] 8.0 [ProteinContent] 34.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a large no stick frypan over medium high heat until hot. Add chicken strips and onion, cook 5 minutes or until chicken is browned and onion is tender, stirring often. Add all remaining ingredients except nuts. Mix well. Bring to boil and reduce heat to medium low, cover and cook 15-20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed. Just before serving, sprinkle nuts over top.
[Name] Not Just for Holidays Swiss Cheese Bacon Cheese Ball [AuthorId] 12875 [AuthorName] paula giles [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-13T10:44:00Z [Description] This cheeseball does not last long at my house. It is really good. If you have a better cheeseball recipe I would love to try it. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "High In...", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "10", "1/2", "1/2", "1", "2", NA, "1/4", "1"] [RecipeIngredientParts] ["swiss cheese", "cheddar cheese", "cream cheese", "bacon", "onion", "pecans", "pimientos", "parsley", "poppy seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4018.2 [FatContent] 357.0 [SaturatedFatContent] 173.4 [CholesterolContent] 839.6 [SodiumContent] 4479.8 [CarbohydrateContent] 45.8 [FiberContent] 8.3 [SugarContent] 13.8 [ProteinContent] 165.2 [RecipeServings] nan [RecipeYield] 1 ball [RecipeInstructions] Grate cheese. add creme cheese and bring all cheeses to room temperature. add 1/2 cup sour creme and mix well. add 5 pieces of the bacon, onion, 1/4 c pecans, undrained pimentos, relish, salt and pepper, mix until well combined. cover and chill several hours. meanwhile, combine remaining bacon, pecans, parsley, and the poppy seed. shape cheese into a ball and roll in bacon mixture. wrap tightly and chill.
[Name] Cherry Peppers Stuffed With Feta [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-13T10:44:00Z [Description] These lovely round small peppers come in red, yellow and green, they are sweet but range in heat, from mild to medium hot, sold fresh or pickled they make a very flavourful appetizer, can be filled with almost anything, Delicious!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/1/picMFoANu.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Spicy", "Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1/3", "1", "3", "3", "1", "1"] [RecipeIngredientParts] ["feta cheese", "mayonnaise", "black olives", "green onions", "pine nuts", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 14.0 [FatContent] 1.2 [SaturatedFatContent] 0.5 [CholesterolContent] 2.8 [SodiumContent] 46.6 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 16 appetizers [RecipeInstructions] Cut red cherry peppers in half, vertically, leaving stem for presentation. Remove seeds. Drain well on paper towel. In a small bowl combine all remaining ingredients and mix well. Spoon filling into pepper halves.
[Name] Apple Turnip Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-13T10:44:00Z [Description] Good cold weather side dish. Goes well with pork. I didn't have any apple juice on hand so I used chicken stock and almonds instead of pecans - very tasty [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/2/8B2RkESaik3gzWR2X4uQ_turnip-apple-bake-pecans-4031.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/2/zoY3lk8DQb6oDeLRhXY3_turnip-apple-bake-pecans-4032.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/2/CmkReZdATWuZHhXJv9hB_turnip-apple-bake-pecans-4014.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/2/picAWIxKP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/2/piccexxPU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/2/picdDFkhz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/2/picSzqnG6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/2/picBGTs0P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/2/picYqHY0Q.jpg" ] [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["rome apples", "turnip", "apple cider", "pecans", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 119.2 [FatContent] 5.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 27.5 [CarbohydrateContent] 19.4 [FiberContent] 3.6 [SugarContent] 14.1 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 1 1/2 quart casserole dish layer the apple slices and the turnip slices. Dust with the coriander. Pour in the liquid. Cover and bake in a 350F degrees oven for 30 minutes. Uncover and sprinkle with nuts. Bake for another 10 minutes.
[Name] Chicken Veronique [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-13T10:44:00Z [Description] Make and share this Chicken Veronique recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", NA, NA, "2", "1/2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "salt", "black pepper", "butter", "orange marmalade", "fresh lemon juice", "cornstarch", "dry mustard", "mandarin oranges in juice", "green seedless grape"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 254.7 [FatContent] 5.4 [SaturatedFatContent] 2.8 [CholesterolContent] 78.6 [SodiumContent] 119.6 [CarbohydrateContent] 24.0 [FiberContent] 0.5 [SugarContent] 20.2 [ProteinContent] 27.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle breasts with salt and pepper on both sides and saute in the butter in a large skillet that has a lid. Brown on both sides, about 10 minutes total. In a small bowl, combine marmalade, lemon juice, cornstarch and mustard. Fold in drained oranges and grapes. Pour sauce over chicken and simmer, covered, for 15 minutes. Serve with rice.
[Name] Halloween or Fall Bunnicula Carrot Bread [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-13T10:44:00Z [Description] Halloween or Fall Bunnicula (a bunny rabbit resembling Dracula by name is a children's book) and kids like to eat something related to a book and with a Halloween theme can be eaten any time go read the book to complete the Halloween theme if you want to vegetables are healthy. (cannot be made in a bread machine) sent by barbaja w. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Kid Friendly", "Halloween", "Weeknight", "For Large Groups", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "2", "1", "4", "3", "1"] [RecipeIngredientParts] ["sugar", "baking soda", "baking powder", "carrots", "vanilla extract", "eggs", "flour", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.1 [FatContent] 17.9 [SaturatedFatContent] 2.3 [CholesterolContent] 31.0 [SodiumContent] 87.3 [CarbohydrateContent] 30.4 [FiberContent] 1.2 [SugarContent] 17.4 [ProteinContent] 3.2 [RecipeServings] 24.0 [RecipeYield] 1 loaf [RecipeInstructions] ["Preheat oven to 300°F.", "Grease a 9 x 11 cake pan.", "With an electric mixer, add eggs one at a time. Cream together sugar and eggs in a bowl.", "Add vanilla.", "Gradually add oil and flour.", "Using mixing spoon add carrots and pecans; blend.", "Pour into prepared pan.", "Bake 1 hour or until golden brown or toothpick inserted in center tests doneness.", "May add cardamom, nutmeg or cloves while still batter stage (to taste].", "May substitute wheat flour for 1/2 cup of the flour if you wish." ]
[Name] Jerusalem Artichokes with Parmesan [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-13T10:44:00Z [Description] If you have ever planted Jerusalem Artichokes in your garden you know they keep coming back. If you don't know what they are,they are the root of a plant that is in the sunflower family and can be eaten raw (in a salad), sauted, steamed, mashed, broiled etc. They have a nice mild taste. I find they need a little lift of flavor from something like garlic, cheese or hot sauce [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Free Of...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "6", NA] [RecipeIngredientParts] ["lite olive oil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 178.3 [FatContent] 8.9 [SaturatedFatContent] 2.2 [CholesterolContent] 6.6 [SodiumContent] 119.3 [CarbohydrateContent] 20.1 [FiberContent] 1.8 [SugarContent] 11.0 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel the artichokes", "Have a pot of lightly salted water boiling.", "Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2\" would be only 3 minutes].", "Dash into cold water and leave in cold water until you are ready to broil them.", "Turn on Broiler.", "Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.", "Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.", "They should still be crisp." ]
[Name] Paradise Passion [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-13T10:44:00Z [Description] Make and share this Paradise Passion recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["30", "10", "80", "20", "1", NA, "1", "1"] [RecipeIngredientParts] ["pomegranate juice", "soda water", "lime juice", "lime", "cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 25.5 [CarbohydrateContent] 12.7 [FiberContent] 0.3 [SugarContent] 9.3 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put 4 ice cubes in a glass. Pour pomegranate juice over it followed by orange squash. Add pineapple juice and top with soda. Serve garnished with sweet lime and cherry.
[Name] Spinach Meatloaf [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-13T10:44:00Z [Description] I am always looking for ways to make food a little healthier. This is a good meatloaf with some fiber and a few other things that are good for you thrown in. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/7/picCwErNS.jpg" [RecipeCategory] Grains [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/2", "1/2", "1/4", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "lean ground beef", "oats", "wheat germ", "carrot", "onion", "frozen spinach", "milk", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 2064.7 [FatContent] 95.0 [SaturatedFatContent] 35.6 [CholesterolContent] 831.3 [SodiumContent] 3261.9 [CarbohydrateContent] 111.6 [FiberContent] 27.7 [SugarContent] 7.1 [ProteinContent] 191.6 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Mix EVERYTHING together. EXCEPT STEAK SAUCE. Shape into a loaf and bake 45 min at 350, add steak sauce on top the last 10 minutes.
[Name] Easy Chili Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-10-13T10:44:00Z [Description] This makes a nice small batch, and it's easy to make more! Particularly tasty served with a meat-and-potatoes dinner. And if you heat it up with hot peppers or more cayenne, it can pass as a salsa. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/8/picSdrNDt.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "3/4", "2", "1", "1", "1/4", "1/8"] [RecipeIngredientParts] ["Italian plum tomatoes", "cider vinegar", "apples", "onion", "celery", "brown sugar", "coarse salt", "ground allspice", "ground cinnamon", "ground cloves", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 170.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 699.7 [CarbohydrateContent] 40.7 [FiberContent] 4.5 [SugarContent] 34.1 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] Use large tins (28-ounce] of plum tomatoes and do NOT drain. Combine all ingredients in a large heavy pot. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes. Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon. Stir chili sauce often as it cooks. Pour chili sauce into hot, sterilized jars and seal. Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly! Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.
[Name] Swiss Chicken and Ham Rollups [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-13T10:44:00Z [Description] The perfect working Mom, family pleaser, quick, easy and tasty supper dish. This is also great for potlucks and company too. When I woorked as an EMT/Paramedic, it was a favorite dish for the crews. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/9/picCzDJ3Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/9/picujC2Zc.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Kid Friendly", "Potluck", "Microwave", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "6", "2", "1/4", "1/4", "1/2", NA] [RecipeIngredientParts] ["chicken", "green onion", "ham", "rice", "sour cream", "plain yogurt", "milk", "swiss cheese", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 339.7 [FatContent] 8.1 [SaturatedFatContent] 3.9 [CholesterolContent] 18.8 [SodiumContent] 387.6 [CarbohydrateContent] 56.6 [FiberContent] 1.0 [SugarContent] 0.8 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix chicken, 1/3 cup soup, and onion in a bowl. Spoon 1/4 cup chicken and soup mixture into a ham Slice and roll up and secure with a toothpick. Spread rice in a shallow glass 1 1/2 quart microwave dish. Place rolled ham slices on top of rice. Mix remaining soup, sour cream or yogurt, and milk. Pour over Ham Rolls. Place in microwave and cook on high for 8-9 minutes. Sprinkle with Swiss Cheese and Paprika let stand for 5 minutes.
[Name] Eggless Chocolate Sponge Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-10-13T10:44:00Z [Description] Make and share this Eggless Chocolate Sponge Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2 3/4", "1", "40", "1/2", "2", "1/2", "1/2", "1", "100", "100"] [RecipeIngredientParts] ["plain flour", "baking powder", "cocoa powder", "baking soda", "icing sugar", "butter", "vanilla essence", "sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.5 [FatContent] 21.3 [SaturatedFatContent] 13.2 [CholesterolContent] 58.1 [SodiumContent] 342.3 [CarbohydrateContent] 110.3 [FiberContent] 3.8 [SugarContent] 62.0 [ProteinContent] 11.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sieve flour, baking powder, baking soda, cocoa powder and sugar. Pour condensed milk in a bowl. Add butter and beat well till smooth. Add in flour and mix. Add milk. Make sure you stir the cake mixture in one direction only as this will incorporate more air and make the cake lighter. Keep beating the mixture for 7-8 minutes. Add Coca-Cola and mix gently till smooth. Pour into a greased cake tin. Pre-heat oven to 300 deg C. Pour the mixture into the cake tin and bake at 200 deg C for 5-7 minutes and at 150 deg C till done (about 35-40 minutes]. Once done, allow it to cool a little. Cool completely before doing icing.
[Name] Enjococadas (Tortilla in Creme and Cheese Sauce) [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-13T10:44:00Z [Description] This is a light and easy dish. I like to serve it with homemade refried beans and spicey mexican rice. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Mexican", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1 1/4", "1/2"] [RecipeIngredientParts] ["corn tortillas", "sour cream", "parmesan cheese", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.1 [FatContent] 35.1 [SaturatedFatContent] 20.7 [CholesterolContent] 78.1 [SodiumContent] 571.8 [CarbohydrateContent] 40.3 [FiberContent] 4.8 [SugarContent] 1.9 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Optional: Heat sour creme and dip tortillas in warm sour creme 1 at a time. (I always skip that part, it is messy, and I just soften the tortillas in the microwave .]. Add 1 T parmesean and a little minced onion to the tortilla. Roll up. Place side by side in a small casserole. Pour the remaining sour creme on top. If you did not heat the sour cream in step one, you can do so now if you like, just because it pours more evenly over the already rolled up tortillas. (I just pour all of the sour cream in this step rather than dipping in step 1, to simplify.]. Sprinkle with parmesan. Bake 350 15-20 minutes.
[Name] P 'n P Parsnips & Pineapple [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-13T10:44:00Z [Description] Quick and easy. Nice blend of flavors. I sometimes add a couple of tablespoons of mustard. If you wish partially cook the carrots & parsnips for 10 minutes in boiling water. Depending on the size of the veggies it will allow you to cut the baking time. Watch that you don't burn the pinapple chunks [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Canadian", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["parsnips", "carrot", "unsweetened pineapple chunks", "water", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 31.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 243.7 [CarbohydrateContent] 8.1 [FiberContent] 1.2 [SugarContent] 5.6 [ProteinContent] 0.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients into an oven proof casserole. Stir to combine. Cover and bake in 375 degree oven for 30 minutes or until veggies are cooked. Time depends if you pre cook. Mix them half way through the baking. Remove from oven. You may now serve as is, puree or mash them.
[Name] Halloween or Fall Pumpkin Bread [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-13T10:44:00Z [Description] Vegetable bread for Halloween or fall. Full of vegetable nutrients and freezes well. From Barbaja's neighbor, J.K. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Vegetable", "Scandinavian", "European", "Healthy", "Halloween", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "3", "4", "2", "1/4 - 1/2", "3 1/2"] [RecipeIngredientParts] ["baking soda", "hot water", "sugar", "eggs", "canned pumpkin", "cardamom", "cinnamon", "flour"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1214.7 [FatContent] 20.0 [SaturatedFatContent] 3.7 [CholesterolContent] 211.5 [SodiumContent] 683.0 [CarbohydrateContent] 243.8 [FiberContent] 6.5 [SugarContent] 154.6 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] ["Preheat oven to 350°F.", "Grease 2 loaf pans or 3 medium size disposable gift pans or one large 11 1/2 inch size cast iron fry pan.", "The fry pan makes it nice and crusty on the edges and bottom.", "Dissolve baking soda and HOT water together; stir and set aside.", "Mix together the following: oil, sugar, eggs, pumpkin; then add soda water into it.", "Spices.", "Flour 1/2 cup at a time until all is added stir in between.", "Bake for 50-60 minutes until golden brown and done by toothpick test." ]
[Name] Mediterranean Lemon Couscous Salad [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-16T18:37:00Z [Description] Make and share this Mediterranean Lemon Couscous 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/12/68/4/WHGWNpQUTquwQy4GV2O7_december%20files-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/68/4/DCkJ45evQfZQ1ffhaJ3g_december%20files-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/68/4/b7B32FWTSCfuKuPwVfWR_december%20files-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/68/4/hBcpBVOS1GhAhx7l3zwm_december%20files-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/68/4/D05LoHoPTdSgMbyrCqg3_image.jpg"] [RecipeCategory] African [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/3", "2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["couscous", "lemon juice", "olive oil", "green onion", "tomatoes", "canned red kidney beans", "feta cheese", "pine nuts", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 448.6 [FatContent] 21.2 [SaturatedFatContent] 7.1 [CholesterolContent] 33.4 [SodiumContent] 592.9 [CarbohydrateContent] 50.0 [FiberContent] 7.1 [SugarContent] 5.0 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook couscous in 1 cup of water. Cool to room temperature. Whisk together lemon juice and olive oil. Pour over other ingredients combining well. Season with fresh pepper.
[Name] Barley-Zucchini Pilaf [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2001-10-16T18:37:00Z [Description] Another way to use up some of those plentiful zucchinies. The barley adds fiber and is a tasty change to potatoes. Different liquids can give a new dimention to the dish. Beef stock, fruit juice, lemon juice in the water can be used with good results. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2 1/2", "1", NA, "1", "1", "2", "1/4"] [RecipeIngredientParts] ["onion", "garlic cloves", "water", "thyme", "pearl barley", "carrot", "zucchini", "parsley", "cilantro"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 293.6 [FatContent] 6.2 [SaturatedFatContent] 1.1 [CholesterolContent] 4.5 [SodiumContent] 240.4 [CarbohydrateContent] 51.1 [FiberContent] 9.7 [SugarContent] 6.7 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil over medium heat in frypan. Add onion and garlic and saute until tender (about 5 minutes]. Add broth, thyme, seasonings, carrot and barley. Stir and bring to a boil. Transfer to a 2 1/2 quart casserole dish. Cover and bake 40 minutes. Stir in zucchini and parsley. Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes]. For Vegetarian use the water.
[Name] Huachinango a la Veracruzano orRed Snapper in Tomato Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2001-10-16T18:37:00Z [Description] Make and share this Huachinango a la Veracruzano orRed Snapper in Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 -3", "3", "2", "1", "2", "1", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["red snapper", "lime juice", "garlic", "chopped tomato", "cilantro", "fresh chili pepper", "cinnamon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.6 [FatContent] 3.9 [SaturatedFatContent] 0.7 [CholesterolContent] 42.1 [SodiumContent] 221.6 [CarbohydrateContent] 5.4 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 24.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Rub fish-in and out with 1 teaspoon of the lime juice-set aside. Heat oil in a large heavy bottomed saucepan over medium low heat. Saute the onion for 1 min. Add the garlic and saute the mixture for 1 min more, stirring constantly. Stir in the tomatoes, cilantro, chili, salt and remaining lime juice. Simmer for 30 min stirring often. Place the fish in a greased shallow baking pan. Place 3 T. of sauce in the cavity of the fish and pour the remaining on top. Bake for 18 minutes, turn and cook for 15 min more. Do a fork test and if it flakes its ready. Transfer to a serving platter and pour any remaining sauce.
[Name] Rice Pudding For One [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2001-10-16T18:37:00Z [Description] I'm passing this along for all the seniors and singles. I haven't tried it myself, but plan to soon as it sounds easy and tasty. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Long Grain Rice", "Rice", "Healthy", "Kosher", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "1", "4", "1/4", "2"] [RecipeIngredientParts] ["water", "long-grain rice", "milk", "egg", "sugar", "vanilla extract", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 408.6 [FatContent] 7.6 [SaturatedFatContent] 3.0 [CholesterolContent] 220.0 [SodiumContent] 108.0 [CarbohydrateContent] 72.8 [FiberContent] 1.3 [SugarContent] 29.1 [ProteinContent] 12.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring water to a boil and add rice. Cover and simmer for 20 minutes. Preheat oven to 350F degrees. Whisk milk and egg together, then whisk in sugar and vanilla. Stir into the hot cooked rice and then stir in raisins. Pour rice mixture into a small greased casserole dish and bake, uncovered, for 20 minutes. Serve warm with pouring cream.
[Name] Papaya and Mango Jam [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-16T18:37:00Z [Description] Make and share this Papaya and Mango Jam 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/12/68/8/pic6Z36Tu.jpg" [RecipeCategory] Papaya [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "3"] [RecipeIngredientParts] ["papaya", "mangoes", "sugar", "fresh lime juice"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 452.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 116.2 [FiberContent] 2.9 [SugarContent] 112.0 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 6 1/2 pint jars [RecipeInstructions] Combine all ingredients in saucepan. Bring to boil over moderate heat, stirring frequently. Reduce heat. Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often. Spoon jam into hot sterilized canning jars. Fill jar to within 0.125 in from top. Seal quickly and tightly.
[Name] Teriyaki Marinade [AuthorId] 21294 [AuthorName] Sherri Dodsworth [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-10-16T18:37:00Z [Description] This is a super fast, easy and delicious all purpose marinade. Just as wonderful on flank steak as it is on chicken. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/68/9/picWainLr.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["soy sauce", "sugar", "mirin", "dry sherry", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 800.0 [FatContent] 54.2 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 8409.8 [CarbohydrateContent] 64.7 [FiberContent] 1.4 [SugarContent] 53.5 [ProteinContent] 15.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients in a blender and blend until smooth. Pour over desired meat in a large zip lock bag and marinate preferably overnight, but at least 3 or 4 hours. Makes enough for 2-3 pounds of meat.
[Name] Chili Crabs [AuthorId] 13787 [AuthorName] Marites ladio [CookTime] PT16M [PrepTime] PT8M [TotalTime] PT24M [DatePublished] 2001-10-16T18:37:00Z [Description] Make and share this Chili Crabs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Filipino", "Asian", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["500", "3", "3", "3", "4", "2", "2", "1", "1", "1", NA, "5", "1", "4", "1"] [RecipeIngredientParts] ["garlic", "ginger", "chili sauce", "tomato sauce", "red chile", "ground pepper", "sugar", "salt", "water", "cornflour", "lettuce leaves", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.8 [FatContent] 11.8 [SaturatedFatContent] 1.6 [CholesterolContent] 97.5 [SodiumContent] 529.1 [CarbohydrateContent] 7.2 [FiberContent] 1.6 [SugarContent] 3.1 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the crabs,cooking oil,garlic,ginger in a Microwave safe casserole and cook on high for 5-6 miumntes or until aromatic. Add the chili,garlic sauce,tomato sauce,red chilli,pepper,sugar, and salt and cook on power high for 45 second. Stir in the crabs,cover and cook for 5 minutes. Stir at half cooking time. Stir the water and cornflour,cover on power high for 3 minutes or until the sauce thickened and crabs are cooked. Serve hot plain rice or bread.
[Name] Spicy Cheese Dip [AuthorId] 21278 [AuthorName] CrapScreamer [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-16T18:37:00Z [Description] My dad makes this. It's great -- even though it's velveeta. I suppose you could use real cheese, but I've never done so. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Tex Mex", "Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "8 -12", "1/2", "3", "4", "1"] [RecipeIngredientParts] ["tomatoes", "Velveeta cheese", "green chili peppers", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.9 [FatContent] 10.8 [SaturatedFatContent] 6.6 [CholesterolContent] 35.8 [SodiumContent] 736.5 [CarbohydrateContent] 9.6 [FiberContent] 1.2 [SugarContent] 6.2 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put Cheese in a double boiler and add rest of ingredients. I usually like to add maybe 1/4 cup of juice from the pepper jars, as well. When it's hot and steamy, it's done. I usually eat it up with corn chips.
[Name] Watermelon Pickles [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT24H [TotalTime] PT24H30M [DatePublished] 2001-10-16T18:37:00Z [Description] This recipe was given to me by a Grand Southern Lady who wrote on the recipe card-they's about the same-I like this best. I like them too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/69/2/piceujlCi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/69/2/pic3vDc7x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/69/2/picMslnLs.jpg"] [RecipeCategory] Melons [Keywords] ["Fruit", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["3", "3/4", "3", NA, "1 1/2", "4", "8", "3", "3", "1"] [RecipeIngredientParts] ["watermelon rind", "salt", "water", "whole cloves", "cinnamon sticks", "sugar", "white vinegar", "water", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1274.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16999.2 [CarbohydrateContent] 323.9 [FiberContent] 1.2 [SugarContent] 320.3 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 5 pints [RecipeInstructions] Slice the outer green and inner pink part of the rind. Place in a large glass bowl and cover with a brine made from the 3/4 cup salt and 3 quarts water. Cover with ice and let stand 6-7 hours. Drain, rinse and drain again. In a large pot add the rind and just cover with cold water. Cook until JUST tender-around 10 minutes. Dont overcook. Drain. Tie spices in a spice bag. Combine sugar, vinegar, 3 cups water and spice bag and boil 5 minutes. Remove spice bag-reserve. Pour syrup over rinds and add lemon slices. Let stand overnight at room temp. Heat rind and lemon in syrup and boil. Cook until rind is translucent-around 10 minutes. Pack hot into clean hot jars. Add 1 piece of cinnamon from the spice bag to each jar. Cover with boiling syrup leaving 1/2 inch head space. Process in a boiling water bath at altitudes up to 1000 feet.
[Name] Oregano dressing [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-16T18:37:00Z [Description] Make and share this Oregano dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lactose Free", "Low Protein", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1/8", "1/4", "1", "1"] [RecipeIngredientParts] ["red wine vinegar", "Dijon mustard", "sugar", "salt", "pepper", "olive oil", "sun-dried tomato", "fresh oregano"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 251.2 [FatContent] 27.2 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 355.6 [CarbohydrateContent] 2.1 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 0.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In small bowl, whisk togheter vinegar, mustard, sugar, salt and pepper. Gradually whisk in oil. Cover sun-dried tomatoes with boiling water and let stand for 5 minutes. Drain and add to dressing. Stir in oregano.
[Name] Singhare Ke Atte Ki Barfi ( Singhara Flour Barfi) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-16T18:38:00Z [Description] This is had during days of fasting in India. It's easy to make and very tasty too. Very popular with housewifes. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", NA, NA] [RecipeIngredientParts] ["sugar", "water", "ghee", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 886.1 [FatContent] 12.7 [SaturatedFatContent] 7.9 [CholesterolContent] 32.8 [SodiumContent] 14.5 [CarbohydrateContent] 200.0 [FiberContent] 0.0 [SugarContent] 199.8 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 plate [RecipeInstructions] Heat ghee in a non-stick pan. Add flour, sugar and 1 1/2 cups water. Mix well. Allow to cook for a few minutes. Once the mixture leaves the sides of the pan, remove from heat. Put into a plate. Let it set. Once cool, cut into pieces. Garnish with chopped nuts and serve.
[Name] Deep-Dish Sour-Cream Apple Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Deep-Dish Sour-Cream Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Canadian", "Low Protein", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "8", "1 1/2", "3/4", "3", "2", "1"] [RecipeIngredientParts] ["flour", "cooking apples", "sour cream", "brown sugar", "butter", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 388.0 [FatContent] 16.8 [SaturatedFatContent] 8.0 [CholesterolContent] 87.2 [SodiumContent] 162.5 [CarbohydrateContent] 59.1 [FiberContent] 5.1 [SugarContent] 41.3 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Use an unbaked 9-inch deep-dish pie shell, your own recipe or storebought.", "Sprinkle 1 tbsp of the flour in shell.", "Arrange apple slices in bottom.", "(Use Northern Spy apples if possible; they're the best for cooking IMHO.] Preheat oven to 425F degrees.", "In a mixing bowl, combine sour cream, brown sugar, yolks, butter, salt and remaining 1 tbsp flour.", "Blend well and spoon over apples.", "Bake for 15 minutes, then reduce heat to 350F degrees and bake for 40 more minutes, or until apples are tender." ]
[Name] Empanadas [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H28M [PrepTime] PT20M [TotalTime] PT1H48M [DatePublished] 2001-10-16T18:38:00Z [Description] This is a traditional Mexican recipe. You can make 12 for a tapas-light snack-or 6 for a hearty meal. I could live on these! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/69/6/deDE9CRSea1nXXrv56jS_cq4%20empanadas.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/69/6/picD45ims.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Mexican", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 3/4 - 3", "3 -4", "1", "3/4", "3", "2", "1", "1", "1 1/2", "1", "1", "1/8", "1/4", "4", "1/4", "1"] [RecipeIngredientParts] ["flour", "shortening", "salt", "water", "tomatoes", "onion", "garlic", "black pepper", "ground cinnamon", "ground cloves", "dark raisin", "cider vinegar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1117.0 [FatContent] 67.9 [SaturatedFatContent] 23.9 [CholesterolContent] 146.4 [SodiumContent] 1271.3 [CarbohydrateContent] 84.3 [FiberContent] 6.3 [SugarContent] 11.1 [ProteinContent] 41.1 [RecipeServings] nan [RecipeYield] 6 large empanadas [RecipeInstructions] ------For the Dough--------. In a large bowl add flour and cut in the lard/shortening to small pea size. Dissolve the salt in the hot water and work it into the flour mixture. Knead several minutes until smooth. Divide into six OR 12 balls, place on a plate and cover with plastic wrap. Let rest at room temp for 30 minutes. -----For the filling--------. Place tomatoes in a food processor and puree until smooth, adding 1/3 cup water as you go along. Heat the oil in a large skillet over medium heat. When hot add the onion and cook until soft, around 4 or 5 minutes. Stir in the garlic and cook for 2 more minutes. Add the pork and cook until done-drain. Add remaining ingredients, except almonds and salt, and cook for 30 minutes. Toast the almonds and stir into the filling, taste and add salt. Remove from heat and let cool a bit. Roll out the balls of dough and place equal amounts of filling off center on each round. Fold over and crimp-I like using the rope edge, fold pinch, fold pinch, etc. Place on a lightly greased baking sheet and bake at 375 for 20 minutes or until lightly browned OR fry in hot oil until golden brown, around 3 minutes per side.
[Name] Vegetable Orzo [AuthorId] 20929 [AuthorName] Cindy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-16T18:38:00Z [Description] This is a flavorful side dish. I usually serve it with roasted chicken or Italian sausages. Makes plenty so there is some leftover for lunch. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "3", "1", "1", "1", "1", NA, NA, "1/2", NA, NA] [RecipeIngredientParts] ["chicken broth", "orzo pasta", "butter", "orange bell pepper", "onion", "fresh garlic clove", "fresh parsley", "fresh lemon", "parmesan cheese", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 185.9 [FatContent] 5.5 [SaturatedFatContent] 3.0 [CholesterolContent] 11.4 [SodiumContent] 368.5 [CarbohydrateContent] 26.7 [FiberContent] 1.7 [SugarContent] 2.6 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook orzo in chicken broth until tender (add water if necessary]. Sauté the the vegetables in butter until tender adding the garlic near the end to prevent burning. This is where I usually add a little salt and fresh cracked pepper. Drain the orzo and combine with the cooked vegetables and add the chopped parsley. The heat of the other ingredients will wilt the parsley. Stir in the juice of the 1/2 lemon and olive oil if desired. Serve with grated Parmesan. Enjoy.
[Name] Microwave Citrus Marmalade [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Microwave Citrus Marmalade recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Microwave", "< 30 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 1/2"] [RecipeIngredientParts] ["seedless oranges", "limes", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 662.2 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 172.4 [FiberContent] 5.0 [SugarContent] 163.2 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Finely grate peel of one orange and one lime. Set aside. Peel all fruit. Place pulp in a food processor and coarsely puree. Place puree in a 12-cup microwave-safe bowl; stir in peel and sugar. Microwave, uncovered, on High for 8-10 minutes , until mixture comes to a full roiling boil and boils for 1 minute. Stir well once during cooking. Let cool slightly. Pour into sterilized jars; cover and refrigerate. Keeps well for at least two weeks.
[Name] Hot or Cold Sesame Peanut Noodles [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-16T18:38:00Z [Description] This is good hot with grilled meat. A nice change from potatoes. It is also good cold to take along to a picnic. Very easy to prepare. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["peanut butter", "cider vinegar", "green onion", "cayenne pepper", "spaghetti"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 900.1 [FatContent] 17.3 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 109.0 [CarbohydrateContent] 153.8 [FiberContent] 7.8 [SugarContent] 5.6 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix first 5 ingredients and add to spaghetti. Good hot or cold.
[Name] White Corn Chili Con Carne [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this White Corn Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Corn", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "chili powder", "white corn", "tomato sauce", "diced tomatoes", "green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.9 [FatContent] 12.5 [SaturatedFatContent] 4.6 [CholesterolContent] 51.4 [SodiumContent] 409.4 [CarbohydrateContent] 22.5 [FiberContent] 3.9 [SugarContent] 7.4 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] brown meat and drain. add remaining ingredients. simmer uncovered 10 minutes. top with shreadded cheese.
[Name] Festival Refried Beans [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H35M [PrepTime] PT15M [TotalTime] PT2H50M [DatePublished] 2001-10-16T18:38:00Z [Description] These can be reheated (fried) if you wish, but is not necessary. Good as a side, with any Mexican dish, topped with more cheddar and chopped hot pepper. ( have even used as a dip, with taco chips) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/1/picA0ELLP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/1/pic7x9EG4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/1/pic6TfmZu.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1", "3", "1", "1/4"] [RecipeIngredientParts] ["pink kidney beans", "red kidney beans", "water", "yellow onion", "garlic", "salsa", "salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 44.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 360.2 [CarbohydrateContent] 9.5 [FiberContent] 2.4 [SugarContent] 2.5 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, combine the beans, water, onion and garlic. Bring to boil Lower the heat and simmer, covered for 2-2 1/2 hours or until beans are very tender. Cool slightly (do not drain] In a food processor or blender, process bean mixture, half at a time, until smooth. Return bean mixture to the saucepan, Stir in salsa and salt. Cook uncovered, over moderate heat for 5 minutes or until desired consistency, stirring constantly. Serve with sour cream and shredded chedddar cheese. (use reduced fat sour cream and light shredded cheddar if you wish to cut back calories].
[Name] Caramels [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Caramels recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2", "1/3", "1/4", "1 1/2"] [RecipeIngredientParts] ["sugar", "brown sugar", "light corn syrup", "milk", "butter", "salt", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 5119.1 [FatContent] 102.0 [SaturatedFatContent] 64.0 [CholesterolContent] 317.8 [SodiumContent] 1882.5 [CarbohydrateContent] 1060.2 [FiberContent] 0.0 [SugarContent] 869.9 [ProteinContent] 36.9 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] Cook sugars, corn syrup and milks together in a saucepan, stirring occasionally to prevent burning, until the temp is 248 F. ,or until mixture forms a firm ball when tested in cold wter. Remove from heat, add butter, salt and vanilla to mixture and mix well. Pour into a greased pan. When cold remove from pan and cut into cubes. Wrap these in wax paper. Options: Chocolate Caramels Add 5 oz melted, unsweetened chocolate to recipe before cooking. Coffee Caramels Sub 1 1/2 cups coffee for the milk in recipe Nut Caramels Add 2/3 cup broken nuts to reciep after cooking Club Caramels Make 1 chocolate batch, and 1 nut batch. Pour one batch into pan, let cool while making the other batch and pour on top.
[Name] Salsa Cruda II [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Salsa Cruda II recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "1", "5", "2", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["tomatoes", "red onion", "serrano chilies", "garlic", "cilantro", "lime juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.0 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 342.0 [CarbohydrateContent] 11.5 [FiberContent] 2.7 [SugarContent] 6.1 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 3 1/2 cups [RecipeInstructions] Broil the tomatoes until blackened. Peel chop and puree for a few pulses in the blender. Add with remaining ingredients in a large bowl and stir well. Serve.
[Name] Green Beans and Mushrooms [AuthorId] 21183 [AuthorName] Tammi Belcher [CookTime] PT53M [PrepTime] PT45M [TotalTime] PT1H38M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Green Beans and Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/3", "3", NA, NA, "2 1/2", "2", "1", "1/2", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["shallot", "flour", "flour", "salt", "green beans", "unsalted butter", "onion", "paprika", "cayenne pepper", "cremini mushroom", "creme fraiche", "fresh lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 185.7 [FatContent] 7.6 [SaturatedFatContent] 4.4 [CholesterolContent] 23.9 [SodiumContent] 89.0 [CarbohydrateContent] 25.9 [FiberContent] 4.5 [SugarContent] 3.7 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] On a large rimmed baking sheet, toss the shallots with 1/3 cup of the fluor; shake off any excess flour. In a large, deep skillet, heat 1 inch of oil until shimmering. Add the shallots in 2 batches and fry over moderate heat until very crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels, then sprinkle with salt. In a large pot of boiling salted water, cook the beans until just tender, about 5 minutes. Drain and refresh under cold running water; drain and pat dry. Melt the butter in a large, enameled cast-iron casserole. Add the onion and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the paprika, cayenne and a large pinch of pepper; cook for 1 minute, stirring, Add the mushrooms, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook, stirring, until browned, about 5 minutes longer. Stir in the remaining 3 tablespoons of flour and gradually stir in the stock until smooth. Simmer the mushroom sauce over low heat, stirring, until thickened, about 5 minutes. Stir in the creme fraiche, lemon juice and beans. Cover and simmer, stirring occasionally, until the beans are heated through, about 5 minutes. Season with salt and pepper and transfer to a large glass or ceramic baking dish. Preheat the oven to 400. Cover the casserole with foil and bake until bubbling, about 20 minutes. Uncover, scatter the shallots on top and serve. Make Ahead: The assembled casserole can be refrigerated overnight. Let return to room temperature before baking. The fried shallots can be kept overnight in an airtight container. Recrisp in a 350 oven and let cool.
[Name] Artichoke Caponata [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Artichoke Caponata recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1/2", "3", "1"] [RecipeIngredientParts] ["artichoke hearts", "onion", "olive oil", "minced garlic cloves", "dry white wine", "capers", "sweet basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.0 [FatContent] 13.9 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 943.9 [CarbohydrateContent] 27.6 [FiberContent] 10.4 [SugarContent] 4.7 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Sauté artichoke hearts, onions and garlic in olive oil for 5 minutes. Add wine, capers and sweet basil. Serve hot or cold with toast points or toasted crusty bread.
[Name] Microwave Blueberry Jam [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Microwave Blueberry Jam 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/12/70/6/picSKueiu.jpg" [RecipeCategory] Berries [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2"] [RecipeIngredientParts] ["fresh blueberries", "frozen blueberries", "sugar", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 321.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.8 [CarbohydrateContent] 82.7 [FiberContent] 5.7 [SugarContent] 72.0 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Puree blueberries in blender or food processor. Place in a 12-cup microwave-safe dish with sugar and cinnamon. Stir. Microwave on High, uncovered, for 8-10 minutes -- until mixture comes to a full roiling boil and boils for one full minute. Stir well once during cooking. Remove from microwave and pour into sterilized jars. Cover and refrigerate. Keeps well for at least two weeks.
[Name] Salmon Fillet [AuthorId] 13787 [AuthorName] Marites ladio [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Salmon Fillet 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/12/70/7/picOPqsfk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/7/pic7B846u.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Scottish", "Asian", "European", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "200", "2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["salmon fillets", "tomatoes", "ginger", "garlic", "onion", "salt", "ground black pepper", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 418.7 [FatContent] 12.4 [SaturatedFatContent] 2.0 [CholesterolContent] 165.4 [SodiumContent] 799.8 [CarbohydrateContent] 9.0 [FiberContent] 1.8 [SugarContent] 3.0 [ProteinContent] 64.7 [RecipeServings] 4.0 [RecipeYield] 4-6 fillets [RecipeInstructions] Pre-heat the Grill. Wash the Salmon Fillet. In the dish put together the:chopped Tomatoes,Ginger,Garlic,Onion,Salt and olive oil, then mix together. Coat each Salmon Fillet with the mixed ingredients and wrap separately in Aluminium Foil. Grill for 15 minutes. Serve with Plain boiled Rice.
[Name] Fagioli Al Fiasco (Beans Cooked in a Flask) [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT2H [PrepTime] PT6H [TotalTime] PT8H [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Fagioli Al Fiasco (Beans Cooked in a Flask) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Vegan", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["cannellini beans", "flour", "sage leaves", "garlic cloves", "extra virgin olive oil", "hot water", "lemon", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.1 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 16.3 [FiberContent] 3.8 [SugarContent] 0.2 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Soak beans in 5 cups water and the flour overnight.", "Preheat oven to 350°F degrees.", "Drain and rinse beans.", "Combine with sage and garlic.", "Pour into a 1/2 gallon Mason jar.", "Add olive oil and enough hot water to reach 3/4 of a inch above the beans.", "Place jar in rear of oven, partially covered with foil and bake until beans are just tender, about 2 hours.", "Beans should cook at a very slow simmer--adjust oven temp if necessary.", "Transfer to bowl, season to taste.", "Serve warm, drizzled with olive oil and lemon on the side." ]
[Name] Lemon and Garlic Roast Chicken [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT1H45M [PrepTime] PT20M [TotalTime] PT2H5M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Lemon and Garlic Roast Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/9/S4JwWNleT1KCtCgo5d6t_CHICKEN3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/9/XFbldtJoREegMbWp6ZAG_CHICKEN1.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12709/hGO6QHITZesemeov2slg_DSC09590.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/9/Z7rEZzWtRGrlOGL27TBC_CHICKEN2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/9/Wq0eUFCQRNKhyD3GYBXt_IMG_3677%20(550x367].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/9/picOSdvEC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/9/picFVZD0E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/70/9/12709.jpg" ] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, "1", "1", "1", "3/4", "1/2", NA, "1/4", "1", "2"] [RecipeIngredientParts] ["garlic cloves", "kosher salt", "lemon", "rosemary", "sweet paprika", "ground cumin", "hot paprika", "fresh ground pepper", "extra virgin olive oil", "chicken", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 61.0 [Calories] 912.2 [FatContent] 70.8 [SaturatedFatContent] 20.2 [CholesterolContent] 270.4 [SodiumContent] 241.0 [CarbohydrateContent] 2.5 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 63.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350. On a work surface, mince the garlic with 1 teaspoon of kosher salt. Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, and 1/2 teaspoon pepper, whisk in the olive oil. Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin. Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan. Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks. Rub the butter under the skin of the breast meat. Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt. Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine. Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp. Let the chicken rest in the roasting pan for 15 minutes. Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board. Pour the pan juices into a bowl and skin the fat from the surface. Strain the juice into a small saucepan and keep warm over low heat. Carve the chicken and serve with the pan juices.
[Name] Italian Relish [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT24H [PrepTime] PT25M [TotalTime] PT24H25M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Italian Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Kosher", "Christmas", "Thanksgiving", "Weeknight"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1/4", "1/2", "2/3", "2/3", "1/4", "1", "1", "1", "1/2", "3", "1", NA] [RecipeIngredientParts] ["mushrooms", "artichoke hearts", "kalamata olive", "green pepper", "celery", "white wine vinegar", "extra virgin olive oil", "red onion", "oregano", "basil", "marjoram", "dried red pepper flakes", "garlic cloves", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 551.3 [FatContent] 46.1 [SaturatedFatContent] 6.4 [CholesterolContent] 0.0 [SodiumContent] 759.9 [CarbohydrateContent] 34.9 [FiberContent] 21.2 [SugarContent] 5.1 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Finely chop first 5 ingredients. Bring remaining ingredients to a boil. Pour boiling liquid over chopped ingredients. Refrigerate. Best if made at least 24 hours before serving. Will keep for a month in tightly covered jar.
[Name] Cactus Paddle Salad/Relish or Ensalada de Nopalitos [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Cactus Paddle Salad/Relish or Ensalada de Nopalitos 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/12/71/1/12711.jpg" [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1/4 - 1/2", "6 -8", "3", "1", "1/2", "1/8", NA, "1"] [RecipeIngredientParts] ["cactus pieces", "tomatoes", "red onion", "cilantro", "cider vinegar", "dried oregano", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 41.7 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 76.3 [CarbohydrateContent] 2.6 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] If the cactus is in big chunks dice to 1/2-1/4 inch pieces. Toss together with the tomato, onion and cilantro. Whisk together the dressing ingredients and toss with the salad. Serve.
[Name] Steak and Potato Soup [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT9H30M [PrepTime] PT15M [TotalTime] PT9H45M [DatePublished] 2001-10-16T18:38:00Z [Description] This soup is great with Homemade french bread! Excellent for those cold winter nights right around the corner! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "1", "1/2", "1/2", "4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["boneless beef round steak", "celery", "carrots", "onion", "garlic", "beef bouillon granules", "salt", "pepper", "beef broth", "mushroom", "water", "all-purpose flour"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 156.1 [FatContent] 2.7 [SaturatedFatContent] 1.0 [CholesterolContent] 27.8 [SodiumContent] 971.4 [CarbohydrateContent] 16.5 [FiberContent] 1.8 [SugarContent] 2.1 [ProteinContent] 15.8 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from beef. Cut beef into 1x1/4 inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart Crock Pot slow cooker. Cover and cook on low heat setting for 8-9 hours or until beef and vegetables are tender. Mix water and flour. Gradually stir flour mixture into soup until blended. Cover and cook on high heat setting about 30 minutes or until slightly thickened.
[Name] Broccoli & Garlic Pasta for One [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Broccoli & Garlic Pasta for One 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/12/71/3/piculOZwK.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "European", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/4", "1", "2", NA, "2"] [RecipeIngredientParts] ["onion", "garlic cloves", "lite olive oil", "white wine", "chicken broth", "vegetable broth", "broccoli floret", "cooked pasta", "parmesan cheese", "romano cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 501.9 [FatContent] 10.0 [SaturatedFatContent] 2.8 [CholesterolContent] 8.8 [SodiumContent] 361.7 [CarbohydrateContent] 86.2 [FiberContent] 13.7 [SugarContent] 1.0 [ProteinContent] 15.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Saute the onions and garlic in the olive oil until soft. Add wine, broth& broccoli. cover and cook for 3 minutes. Toss pasta with broccoli and cook until both are heated through. Season to taste, put on a dinner plate and sprinkle with cheese.
[Name] Miss Trish's Ultimate Stuffed Blue Snapper [AuthorId] 21379 [AuthorName] trish threets [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-16T18:38:00Z [Description] This is a recipe that I took a chance with after having recipe block for a dinner party. I took the chance after seeing red snapper. I went to my fish market and there was no red snapper, but he gave me blue and it got rave reviews all night. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1", "1", "1", "2", NA, NA, NA, "1", "1", NA, NA, NA, NA, NA, "1"] [RecipeIngredientParts] ["cooking wine", "lemon", "butter", "shrimp", "rice", "yellow onion", "garlic heads", "mushroom", "season salt", "onion powder", "rosemary", "thyme", "pepper", "lemon pepper seasoning", "parsley", "chicken liver", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.1 [FatContent] 4.5 [SaturatedFatContent] 2.1 [CholesterolContent] 150.5 [SodiumContent] 674.0 [CarbohydrateContent] 50.1 [FiberContent] 1.9 [SugarContent] 2.0 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["First clean your fish thoroughly with 1/2 of the fresh lemon.", "Next in a Fish baking dish open the fish and place fish on it's back.", "Pour cooking wine over the body of the fish add all of your seasonings except the parsley.", "In a skillet place shrimp chicken livers and onion finely chopped and garlic with butter saute for about three minutes.", "Prepare the cornbread as instructed on the box.", "Add your sautéed mixer inside the cornbread.", "Bake for about 40 minutes.", "After cornbread is done, crumble the cornbread with a spoon.", "Discard the ingredients of the marinade from the fish and begin to spoon the cornbread stuffing into the fish.", "Place toothpicks in the stomach of the fish to keep closed.", "Bake fish for about 15-20 minutes depending on the size of the fish.", "After fish is done sprinkle with parsley and serve slices of lemon on the side.", "Rice is optional serve on the side or prepare and stuff fish with it.", "-----Serving Suggestions------.", "Serve with broccoli steamed, asparagus with garlic and butter sauce, Caesar salad." ]
[Name] Baked Rice Cream [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Baked Rice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Rice", "Canadian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/3", "1/2", "1"] [RecipeIngredientParts] ["milk", "rice", "sugar", "salt", "vanilla", "fresh lemon rind"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 245.6 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 410.4 [CarbohydrateContent] 33.0 [FiberContent] 0.1 [SugarContent] 16.8 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in an oven proof dish Stir well, until sugar dissolves Bake in a very slow oven 225 degrees for about 3 hours. Stir the mixture every 1/2 hour until the rice is completely dissolved. Cool completely and refrigerate until well chilled. Serve very cold with cream.
[Name] Brown Rice and Carrot Pilaf [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-10-16T18:38:00Z [Description] Use this as a side dish to a meal. It is a bit different than ordinary vegetables. This can also be a vegetarian meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/71/6/pic4RB9pO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/71/6/pic5lBryh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/71/6/picNx2a76.jpg"] [RecipeCategory] Brown Rice [Keywords] ["Long Grain Rice", "Rice", "Vegetable", "Vegan", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2 1/2", NA, "1/2", "2"] [RecipeIngredientParts] ["butter", "margarine", "onion", "carrot", "long grain brown rice", "parsley", "bean sprouts"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 185.5 [FatContent] 6.8 [SaturatedFatContent] 3.9 [CholesterolContent] 15.3 [SodiumContent] 71.4 [CarbohydrateContent] 28.5 [FiberContent] 2.3 [SugarContent] 2.4 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a 2 quart pan at med-high heat. Add onion and carrot and cook about 5 minutes. Stir in rice and cook until rice browns slightly. Add stock and seasonings. Cover and simmer until rice is tender, about 45 minutes. Stir in parsley and sprouts just before serving.
[Name] Blackened Chicken with Penne Pasta [AuthorId] 3038 [AuthorName] Debbie [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-16T18:38:00Z [Description] I had this dish at a local restaurant. The waitress quickly told me the ingredients and I experimented with the amounts. It tastes very close to the original dish (good thing, the restaurant is no longer open). I like spicy dishes and this is good. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/71/7/picV4BD8v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/71/7/picivbwII.jpg"] [RecipeCategory] Chicken [Keywords] ["Penne", "Poultry", "Meat", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["16", "1", "4", "2 -3", "24", "2", "10", "2"] [RecipeIngredientParts] ["penne pasta", "chicken", "margarine", "heavy whipping cream", "fresh tomatoes", "pine nuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1449.6 [FatContent] 98.2 [SaturatedFatContent] 46.3 [CholesterolContent] 318.1 [SodiumContent] 293.8 [CarbohydrateContent] 109.1 [FiberContent] 17.0 [SugarContent] 5.9 [ProteinContent] 39.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook pasta, drain.", "Place back into pot with tomatoes, peas and pine nuts.", "Place cut up chicken in bowl.", "Sprinkle with 2 TB Cajun seasoning over chicken (mix through chicken].", "Heat margaine in nonstick skillet over medium heat until hot, add chicken and cook until no longer pink.", "Combine whipping cream and remaining Cajun seasoning.", "Pour over chicken and continue cooking (low heat] until warmed through.", "Pour chicken and sauce over pasta and vegetables, cook until completely warmed through." ]
[Name] Diana's Avocado Salsa [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Diana's Avocado Salsa recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/71/8/dDeQCbSHTz6c44TrbhPE_008.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/12718/26waCrPRQPWvKbJyOUFQ_Dianas%20Avocado%20Salsa.jpg"] [RecipeCategory] Sauces [Keywords] ["Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1/3", "1/4", "3", "1", "4", "2", NA, "1"] [RecipeIngredientParts] ["avocados", "fresh lime juice", "red onion", "yellow sweet pepper", "tomatoes", "cilantro", "garlic", "black beans"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 361.0 [FatContent] 30.4 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 19.0 [CarbohydrateContent] 24.7 [FiberContent] 14.8 [SugarContent] 4.8 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] "Mix all ingredients together and toss well."
[Name] Jambalaya & Garlic Yogurt [AuthorId] 21144 [AuthorName] Grace32 [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2001-10-16T18:38:00Z [Description] I once had amazing jambalaya at a restaurant and ventured to make my own version at home. This is always a huge hit and you can make it as mild or spicy as you like. The garlic yogurt is great for cooling it down a bit and compliments the jambalaya perfectly. Chicken can also be used in this recipe. Delicious! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Vegetable", "Meat", "Cajun", "Tex Mex", "Creole", "Southwestern U.S.", "European", "Potluck", "Winter", "Spicy", "< 60 Mins", "Oven", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "2 1/2 - 3", NA, NA, NA, "6", "12", "2", "2", "1", "3 -5", "1", "2", NA, "1/4"] [RecipeIngredientParts] ["white rice", "Tabasco sauce", "jumbo shrimp", "fresh mushrooms", "fresh zucchini", "onion", "garlic", "plain yogurt", "garlic", "salt", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1072.5 [FatContent] 58.0 [SaturatedFatContent] 21.9 [CholesterolContent] 144.8 [SodiumContent] 1722.1 [CarbohydrateContent] 97.7 [FiberContent] 5.6 [SugarContent] 14.0 [ProteinContent] 38.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] --------GarlicYogurt---------. Finely chop the garlic, then cover surface with salt and'mash' it with the side of the knife. Add garlic and parsley to the mixture, then stir. --------Jambalaya----------. If you are using shrimp, peel it and sprinkle with cajun spice, then set aside. Cook the rice in the V8 juice, adding some tobasco, Italian and Cajun spice to taste. Spray a large pan with cooking spray, then cook the sausage. When it is done, slice it up into bite sized pieces and put aside. In the same pan, cook onions and garlic until onions begin to wilt, then add mushrooms& zucchini and stir fry (you can also add Cajun or Italian spice to this mixture if you like]. If pan dries out too much while cooking, add a bit of V8 juice or water. In a separate pan, fry a bit of garlic, then add shrimp. The shrimp will only take a minute or so- do not overcook or the shrimp will be tough. Combine rice, sausage& vegetable mixture. Divide Jambalaya up onto plates, then top with shrimp. Serve with yogurt on the side.
[Name] Ham and Cheese Stuffed Potatoes [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT22M [PrepTime] PT25M [TotalTime] PT47M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Ham and Cheese Stuffed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1/3", "1", "1/4", "1/8", NA] [RecipeIngredientParts] ["idaho baking potatoes", "bacon", "sharp cheddar cheese", "milk", "butter", "salt", "pepper", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 566.5 [FatContent] 26.1 [SaturatedFatContent] 12.6 [CholesterolContent] 59.4 [SodiumContent] 614.4 [CarbohydrateContent] 66.0 [FiberContent] 8.1 [SugarContent] 3.0 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange oven rack in bottom third of oven. Heat oven to 450°F. Prick potatoes twice with fork. Cook in microwave on high 12-14 minutes turning halfway through. Wrap potatoes tightly with foil and let stand 3 minutes. Cut potatoes in half lengthwise. Scoop out centers, leaving 1/4-inch thick shells. Transfer potatoes filling to a bowl and combine with remaining ingredients except paprika. Divide and fill shells with stuffing; sprinkle tops with paprika. Arrange potatoes on jelly-roll pan. Bake 5 minutes, until browned on top.
[Name] Microwave Strawberry Jam [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT32M [PrepTime] PT15M [TotalTime] PT47M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Microwave Strawberry Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Microwave", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["5 1/2", "4", "1/4", "85", "1/3"] [RecipeIngredientParts] ["strawberries", "sugar", "lemon juice", "Amaretto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 672.9 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 173.2 [FiberContent] 3.2 [SugarContent] 167.5 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Measure whole berries, sugar and lemon juice into a 16-cup microwave-safe bowl. Stir well. Let stand for 10 minutes. Microwave, uncovered, on High for about 12 minutes, until mixture comes to a full roiling boil and boils for one minute. Stir well 3 times during cooking. Immediately stir in pectin and Amaretto liqueur. Skim off foam with a metal spoon. Continue stirring often and skimming off foam for 10 minutes. Pour into sterilized jars and seal.
[Name] Broiled Lamb Chops With Onions and Sherry Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-16T18:38:00Z [Description] I don't always do these the same way so have added options I have used, either way they are delicious, the sherry sauce is a wonderful flavour, a touch of cayenne is nice too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/72/2/picbOxpHo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/72/2/picOKB6Rn.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Canadian", "Very Low Carbs", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["8", NA, NA, NA, NA, "1 1/2", "1", "2", "1", "2 1/2", "1/4", NA, "2 -3"] [RecipeIngredientParts] ["lamb chops", "garlic", "onion", "butter", "tomato juice", "Worcestershire sauce", "Canadian bacon", "butter", "flour", "tomato juice", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 706.6 [FatContent] 54.6 [SaturatedFatContent] 24.5 [CholesterolContent] 155.4 [SodiumContent] 657.2 [CarbohydrateContent] 10.3 [FiberContent] 0.6 [SugarContent] 4.5 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rub lamb chops with garlic and season with salt and pepper, set aside. Melt butter in a fry pan Saute onions in butter until caramelized. Broil chops while sauteing onions, about 3 inches from heat for about 4-8 minutes each side or until done to your liking, place on platter and cover with sautéed onions. Serve at once with sherry sauce. If you prefer, you can fry the chops in the onion pan, put onions aside and keep warm, after frying chops, put under onions on platter and keep warm while deglazing pan with sherry, sprinkle pan with a little flour, salt and pepper,add sherry and whisk up bits, boil to thicken and pour over chops and onions. ---------Sherry sauce-------------. Combine 1 1/2 cups tomato juice, Worcestershire sauce, bacon bits, and butter in the top of a double boiler over direct heat; simmer for 10 minutes. In a small bowl whisk together 2 1/2 tablespoons flour and 1/4 cup tomato juice, whisk slowly into the simmering sauce; season with salt and pepper and simmer until thickened. Place pot over hot water and add sherry, bring to simmer, just until hot.
[Name] Almond Toffee Popcorn [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Almond Toffee Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "white corn syrup", "water", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 2900.2 [FatContent] 165.3 [SaturatedFatContent] 63.9 [CholesterolContent] 244.0 [SodiumContent] 762.2 [CarbohydrateContent] 357.8 [FiberContent] 16.3 [SugarContent] 252.6 [ProteinContent] 31.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
[Name] Salsa Cruda III [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Salsa Cruda III recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/3", "1/3", "3", "3", "2", "2", NA] [RecipeIngredientParts] ["tomatoes", "yellow bell pepper", "red onion", "green onion", "fresh cilantro", "garlic", "fresh lime juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 65.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.8 [CarbohydrateContent] 14.6 [FiberContent] 4.1 [SugarContent] 8.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] "Toss everything together and let stand for 30 minutes."
[Name] Homemade Bread [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT1H5M [PrepTime] PT2H [TotalTime] PT3H5M [DatePublished] 2001-10-16T18:38:00Z [Description] I use to cook in a school cafeteria. I took this recipe and adapted it to home use. I am the designated bread maker for the Holidays now. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/72/5/picLcOAqQ.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "6", "2/3", "2 1/2", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["active dry yeast", "water", "bread flour", "dry milk", "baking powder", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 378.8 [FatContent] 11.6 [SaturatedFatContent] 2.5 [CholesterolContent] 6.9 [SodiumContent] 395.3 [CarbohydrateContent] 59.4 [FiberContent] 1.9 [SugarContent] 11.2 [ProteinContent] 8.7 [RecipeServings] 12.0 [RecipeYield] 2 loaves [RecipeInstructions] Combine yeast and water, mix well and set aside. In a very large bowl, combine all dry ingredients. Mix well. Add Oil and Yeast mixture. Mix well with hands or in mixer with dough hook. Work dough til smooth. Let rise for about 45 minutes. Knead for 5-10 minute. Repeat previous step. Prepare baking pans. Spray or lighty oil. Makes 2 loaves or 12 large dinner rolls, or use dough to make 12 large cinnamon rolls. place prepared dough into appropriate pans and let raise 30-45 minutes before baking. Bake at 325 degrees for approximately 40 minutes or til done. Bread will be a medium brown. Brush with melted butter when done (optional].
[Name] Baked Olives [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Baked Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "2", "1/2", "1/4"] [RecipeIngredientParts] ["black olives", "garlic", "rosemary", "thyme", "red pepper flakes", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 67.3 [FatContent] 6.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 495.1 [CarbohydrateContent] 4.0 [FiberContent] 1.9 [SugarContent] 0.0 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain oilves. Place in shallow round baking dish. Put garlic and herbs, tucking herbs in and around olives. Bake in 350 oven for 30 minutes, stirring every now and then. Store in Refridgerator in glass jar, covering with olive oil so that olive are submerged in the oil.
[Name] Winter Salsa I [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Winter Salsa I recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Winter", "Christmas", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "3", "1", "1/4"] [RecipeIngredientParts] ["ancho chilies", "whole tomatoes", "garlic", "onion", "cilantro", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 154.4 [FatContent] 2.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 414.2 [CarbohydrateContent] 32.4 [FiberContent] 9.2 [SugarContent] 12.6 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] If you can only find dried ancho chilies remove stems and cut into 1 inch pieces, cover with boiling water and let stand for 30 min. Drain the chilies and put into a blender with 1/2 of the tomatoes and juice. Process until semi smooth. Add this and all remaining ingredients into a saucepan and simmer for 15 minutes.
[Name] Fish Stew [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Fish Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["600", "2", "1/2", "1", "2", "1", "1/2", "8", "6", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["lemon juice", "fresh lemon rind", "garlic", "celery", "sweetcorn", "mushrooms", "soya milk", "cornflour", "thyme"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 156.8 [FatContent] 7.7 [SaturatedFatContent] 1.3 [CholesterolContent] 3.5 [SodiumContent] 639.1 [CarbohydrateContent] 11.2 [FiberContent] 1.3 [SugarContent] 3.9 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Clean fish and sprinkle with lemon juice, lemon rind and a little salt and pepper. Marinate for half an hour. Meanwhile, wash and quarter mushrooms. Peel and chop garlic finely. Chop celery finely. Heat oil. Saute garlic on medium heat for a minute. Add celery, sweet corn and mushrooms and continue to saute for a minute. Add fish. Stir well. Add stock and boil till fish is nearly done. Mix corn flour in soya milk and add to the fish. Continue to cook till well blended. Adjust seasoning, sprinkle with thyme and serve hot.
[Name] Spicy Ham and Bean Soup [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Spicy Ham and Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "3/4", "1", "1", "2 3/4", "1 3/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["dried white bean", "water", "lean ham", "carrot", "celery", "green chilies", "onions", "Worcestershire sauce", "garlic powder", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 336.0 [FatContent] 3.5 [SaturatedFatContent] 1.1 [CholesterolContent] 17.0 [SodiumContent] 745.3 [CarbohydrateContent] 50.5 [FiberContent] 11.2 [SugarContent] 5.8 [ProteinContent] 27.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sort and wash beans. Place in dutch oven, add water and let soak for 2 hours (or soak over night]. Bring beans to boil, reduce heat, simmer uncovered 1 hour. Add ham, potato, onion, carrot, celery; bring to a boil. Reduce heat; simmer 1 hour. Add remaining ingredients bring to a boil. Reduce heat and simmer uncovered about 1 hour until beans are done and soup has thickened.
[Name] Tortilla Casserole [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT43M [PrepTime] PT20M [TotalTime] PT1H3M [DatePublished] 2001-10-16T18:38:00Z [Description] This is from my daughter in law, the grandkids love it and so do we, lots of taste, we pass the salsa to spoon over. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/0/picbSMh5b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/0/picjzp1K2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/0/picd9YoOT.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Meat", "Canadian", "Mexican", "Kid Friendly", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "2", "6", "3/4", "3", "2"] [RecipeIngredientParts] ["dark red kidney beans", "diced tomatoes", "green chilies", "chili powder", "corn tortillas", "sour cream", "mozzarella cheese", "cheddar cheese", "fresh cilantro"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 353.2 [FatContent] 13.4 [SaturatedFatContent] 7.1 [CholesterolContent] 59.0 [SodiumContent] 312.8 [CarbohydrateContent] 35.2 [FiberContent] 8.3 [SugarContent] 4.3 [ProteinContent] 24.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot. Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly. Drain well, return beef to frypan. Add beans, tomatoes, chilles and chilli powder, mix well. Reduce heat, simmer 5 minutes. Meanwhile, spray 12 x 8 inch (2 quart] baking dish with veggie spray. Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly. Spoon half of the beef mixture evenly over the tortillas. Spoon sour cream over beef mixture, spread evenly. Top with remaining six tortilla halves and remaining beef mixture. Cover tightly with foil. Bake at 350 degrees for 25 minutes. Remove from oven, sprinkle with cheese. Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.
[Name] Chicken Lime Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Chicken Lime Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Mexican", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "12", "1", "1", "1 1/2", "1/2", "2", "1", "1", "2", "4", "2", "3", NA, "1", "8"] [RecipeIngredientParts] ["chicken", "chicken", "water", "parsley", "peppercorns", "celery", "onion", "salt", "thyme", "Mexican oregano", "onion", "bell pepper", "chopped tomatoes", "carrots", "limes", "parsley", "cilantro", "tortilla chips", "lime slices"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1110.5 [FatContent] 64.1 [SaturatedFatContent] 14.1 [CholesterolContent] 191.4 [SodiumContent] 1090.0 [CarbohydrateContent] 78.7 [FiberContent] 8.4 [SugarContent] 5.8 [ProteinContent] 56.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot or dutch oven combine chicken pieces, water, parsley, pepercorns, celery, onion quarters, salt and thyme or oregano. Bring to a boil then reduce to a simmer and cook until chicken is tender-around 1 1/2 hours-skim fat. Remove from heat and remove chicken-cool and de-bone and skin. Strain and reserve broth (a few layers of wet cheesecloth would be fine]. In the same pot heat the veg oil, add the onions and peppers and saute for 5 minutes or until tender. Add the tomatoes and carrots and cook for 5 more minutes. Add the reserved broth, squeeze in the lime juice and then throw in the lime halves. Stir in the parsley, season with salt and pepper and simmer for 45 minutes. Add the chicken and heat until the soup bubbles. Taste and adjust seasonings. Remove lime halves. Set out bowls-up to 8 and add 6-8 tortilla chips to them, ladle soup and add a slice of lime to each. Offer more chips at the table.
[Name] Rice Verde for One or Two [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-16T18:38:00Z [Description] Make and share this Rice Verde for One or Two 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/12/73/2/picUmx68W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/2/picXbTZuz.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Tex Mex", "Southwestern U.S.", "Canadian", "Mexican", "Healthy", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1/4", "2", "1/2"] [RecipeIngredientParts] ["cooked rice", "sour cream", "green chilies", "green onions", "sharp cheddar cheese", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 340.2 [FatContent] 15.7 [SaturatedFatContent] 9.8 [CholesterolContent] 42.3 [SodiumContent] 191.3 [CarbohydrateContent] 37.9 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 11.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place half of the rice in two buttered ramekins (or use one larger ramekin for whole recipe and serve to two]. Combine sour cream, chilies (green onions if using] and half the cheese in a mixing bowl. Mix and spread over rice and cover with remaining rice. Top with the other half of the cheese. Bake in a 350°F oven for 15 minutes.
[Name] Ice Cream Substitute [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Ice Cream Substitute recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["rice pudding", "crushed pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Mix together and serve."
[Name] Hot Garlic Fried Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Hot Garlic Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Asian", "Indian", "Vegan", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "2", "1", "1/4", "3", NA, "1", "1/4", "3", "3"] [RecipeIngredientParts] ["rice", "water", "garlic paste", "garlic", "spring onion", "carrot", "salt", "red capsicum", "soya sauce", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 498.6 [FatContent] 13.0 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 774.9 [CarbohydrateContent] 85.1 [FiberContent] 3.2 [SugarContent] 2.9 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil 4 cups of water. Add rice to it. Add salt to taste. Stir and allow to cook. Drain. Add cold water and drain once more. Now heat oil in a wok. Add garlic paste, chopped garlic and red chillies. Fry for 3-4 minutes. Add spring onions, carrot, capsicum and salt. Mix well. Add rice, soya sauce and garlic chili sauce. Mix well. Serve hot.
[Name] Tangy Cranberry Relish [AuthorId] 21294 [AuthorName] Sherri Dodsworth [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-16T18:39:00Z [Description] My favorite food on the holiday menu is cranberry sauce, and I kept trying to find the perfect blend. I put together this recipe in 1989 and have used it ever since. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/5/pLCkpf7ZQrq2flekjLHx_cranberry%20relish.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/5/9atk6bHDSOGdDFhaAdAp_cranberry%20relish.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/5/1CPWGMweR6Wok3G7oIWJ_DSC_0902.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/5/12735.jpg" ] [RecipeCategory] Sauces [Keywords] ["Free Of...", "Christmas", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "3/4", "1/2", "1", "1/4"] [RecipeIngredientParts] ["cranberries", "sugar", "walnuts", "orange, rind of", "ground ginger"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 162.1 [FatContent] 4.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 30.1 [FiberContent] 2.6 [SugarContent] 24.6 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring orange juice to a boil. Add washed cranberries and sugar. Cover, reduce heat, and simmer for 10-15 minutes . Remove from heat. Mash berries with a potato masher. Stir in remaining ingredients. Chill for several hours and serve.
[Name] Orange Glazed Chicken [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Orange Glazed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "4", "1"] [RecipeIngredientParts] ["chili sauce", "orange marmalade", "prepared mustard", "boneless skinless chicken breast halves", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 223.7 [FatContent] 4.4 [SaturatedFatContent] 0.9 [CholesterolContent] 68.4 [SodiumContent] 377.4 [CarbohydrateContent] 16.9 [FiberContent] 1.2 [SugarContent] 13.9 [ProteinContent] 27.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first three ingredients and set aside. Lightly flatten breasts to uniform thickness. Melt margarine in skillet. Add chicken, cook until brown on both sides. Pour glaze over chicken. Simmer, uncovered, 8 minutes basting occasionally. or until chicken is tender and done.
[Name] Apricot Jam - Microwave [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT33M [PrepTime] PT10M [TotalTime] PT43M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Apricot Jam - Microwave recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Canadian", "Kid Friendly", "Microwave", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["4", "3 1/2", "2", "1", "2"] [RecipeIngredientParts] ["apricots", "sugar", "water", "lemon juice", "whole cloves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 757.4 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 193.6 [FiberContent] 3.3 [SugarContent] 190.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] ["Put the apricots, water, lemon juice and cloves in a large bowl.", "Cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently.", "Remove cloves and add the sugar, stirring well.", "Cook covered on high for 15 minutes, stirring every 5 minutes.", "Put a spoonful of jam on a cold plate.", "If a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached.", "If jam is still liquid, cook for a further 2-3 minutes on high, Pour into hot sterilized jars, .cover with seal and ring; cool completely listening for the seal to snap. Any that do not snap seal need to be used with in a week. Or alternately pour into freezer containers; cool completly and freeze.\"." ]
[Name] Winter Salsa II [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Winter Salsa II recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Winter", "Christmas", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", NA] [RecipeIngredientParts] ["diced tomatoes", "chipotle chiles in adobo", "onion", "dried oregano", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 596.4 [CarbohydrateContent] 22.9 [FiberContent] 4.7 [SugarContent] 12.5 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Into a blender it all goes and process/pulse for 1 min-you want a few chunks. Pour into a saucepan and simmer for 15 min to reduce a bit.
[Name] Brunch: Portabella Stuffed Mushrooms [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-16T18:39:00Z [Description] Looks great on a brunch buffet table. Use Parmesan instead of cheddar if you prefer. I just threw this together this morn and thought I would share it. For the faint of heart omit the garlic but it won't be the same! I served these with ham omeletts, browned canned potatoes sliced tomatoes and whole wheat toast. For aditional flavor add two tbsp of your favorite BBq Sauce to the pepper mixture before filling the mushrooms. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/9/picaDCpxT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/9/picYKs1Rb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/9/picePZCZ9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/9/picS9dMnI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/9/picdnRT3L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/9/picI7r8N6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/73/9/picN7ARZp.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "Free Of...", "Brunch", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "2", "2", "4"] [RecipeIngredientParts] ["portabella mushrooms", "garlic clove", "yellow sweet peppers", "onions", "butter", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 191.7 [FatContent] 16.5 [SaturatedFatContent] 10.3 [CholesterolContent] 45.4 [SodiumContent] 175.4 [CarbohydrateContent] 7.0 [FiberContent] 1.8 [SugarContent] 2.7 [ProteinContent] 6.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the butter in a skillet. Brown Mushroom caps, both sides, remove and drain on a paper towel. Add Onion, chopped stems & garlic to the pan cook until softened. Add peppers cook 1 minute. Place mushroon caps in an oven proof dish. (you can do the recipe up to this point and 10 minutes before serving finish cooking]. Sprinkle cheese over the mushrooms. Bake in 375F degrees oven for 8 minutes. Broil for 2 minutes or until the cheese is bubbly. Serve.
[Name] Mexican Style Fruit Salad [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Mexican Style Fruit 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/12/74/0/picMdmeYu.jpg" [RecipeCategory] Melons [Keywords] ["Fruit", "Tex Mex", "Southwestern U.S.", "Mexican", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "1 1/2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["watermelon", "cantaloupe", "crenshaw melon", "casaba melon", "fresh lime juice", "of fresh mint", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 35.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 8.9 [FiberContent] 0.9 [SugarContent] 7.1 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Toss together all ingredients and chill for 1 hour. Stir gently and serve.
[Name] Casserole for Company [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Casserole for Company recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "chili powder", "salt", "water", "tomato sauce", "mushrooms", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 485.1 [FatContent] 18.4 [SaturatedFatContent] 8.0 [CholesterolContent] 95.4 [SodiumContent] 1323.5 [CarbohydrateContent] 56.1 [FiberContent] 4.2 [SugarContent] 10.3 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef, onion, green pepper, and drain. Cook noodles in boiling water until done, drain. Combine all ingredients, except cheese. Mix well. Pour into 9 x 13 inch pan or larger. Sprinkle cheese on top. Bake 50-60 minutes . 350 degrees.
[Name] Oatmeal with a twist [AuthorId] 18391 [AuthorName] najwa [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2001-10-16T18:39:00Z [Description] I love oatmeal, i have this for breakfast everyday. You can add nuts, dried fruits, anything you like!! If you like oatmeal, you'll love this!! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "Kid Friendly", "Microwave", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "3/4", "1/3", NA] [RecipeIngredientParts] ["skim milk", "quick oatmeal", "raisin granola", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 244.8 [FatContent] 3.0 [SaturatedFatContent] 0.8 [CholesterolContent] 3.7 [SodiumContent] 171.1 [CarbohydrateContent] 43.8 [FiberContent] 3.2 [SugarContent] 7.4 [ProteinContent] 12.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put milk and oatmeal in a microwave-proof bowl, and microwave on high for 2 minutes. Add cereal, granola and sugar (if using], and mix well. Microwave for 1-1 1/2 minutes (Careful!! may boil over]. Enjoy!
[Name] Carrot Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT24M [TotalTime] PT1H24M [DatePublished] 2001-10-16T18:39:00Z [Description] A moist and fragrant loaf, without the usual addition of pineapple. It can also be baked in the oven at 350 for 45-50 minutes. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Vegetable", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1", "1", "1", "1/2", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["whole wheat flour", "plain flour", "sugar", "brown sugar", "baking soda", "baking powder", "ground cinnamon", "salt", "eggs", "vanilla essence", "carrots", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 308.6 [FatContent] 15.2 [SaturatedFatContent] 2.2 [CholesterolContent] 46.5 [SodiumContent] 266.3 [CarbohydrateContent] 41.0 [FiberContent] 2.1 [SugarContent] 27.5 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Lightly grease the bottom of a loaf dish. Combine the first 8 ingredients together in a bowl and mix well. Add remaining ingredients except carrots and raisins. Beat at low speed until just blended. Stir in carrots and raisins and pour into a dish. Place the dish on an inverted saucer in the oven. Microwave at medium-high (70%] until a wooden toothpick inserted in the centre comes out clean. Cool for 5 minutes. Remove from dish and turn the side over. Cool completely. Serve immediately once cooled down or store in the refrigerator and serve when everyone's hungry.
[Name] Miso Shiru Soup [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Miso Shiru Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/74/4/picGzOu7n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/74/4/picYok9Hn.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Vegetable", "Japanese", "Asian", "Free Of...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["5", "2", "4", "2", "2", "6", "1", "3"] [RecipeIngredientParts] ["miso", "firm tofu", "green onions", "mushrooms", "water", "bonito tuna", "bonito flakes"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 40.6 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 323.3 [CarbohydrateContent] 3.5 [FiberContent] 1.0 [SugarContent] 1.0 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ----------Make the dashi---------. Bring water to a boil. Wash Kelp under cold water tap. Add to water when it comes to a boil. Stir and let boil 3 minutes. Remove kelp from the water and add the bonito. Allow to come to boil and remove from heat immediately. Let it settle for a few minutes. Strain off the bonito and set aside for whenever you need the dashi. ---------Make the Miso Shiru-----------. Bring the dashi to a boil. Mix a little hot liquid with the bean paste, stirring until smooth. Pour mixture back into the saucepan, stir well. Add tofu and return to boil. Simmer for a few seconds only. Ladle into bowls and garnish with green onion and a slice or two of mushroom.
[Name] Hot Chicken and Green Chile Salad [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-10-16T18:39:00Z [Description] This recipe is from a book called Affordable Elegant meals. I've made it quite a few times and we like it. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/2", "1/4", "1/4", "1/4", "1", "4", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chicken", "mayonnaise", "lemon juice", "white wine vinegar", "dry mustard", "garlic", "salt", "cumin", "celery", "green onions", "green chilies", "monterey jack cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 859.0 [FatContent] 60.4 [SaturatedFatContent] 20.4 [CholesterolContent] 282.6 [SodiumContent] 559.2 [CarbohydrateContent] 4.2 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 71.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] De-bone chicken and cut into bite sized pieces. Set aside. Preheat oven to 400. To make dressing, in a small bowl mix mayo, lemon juice, vinegar, mustard, garlic salt, cumin until smooth. Lightly combine dressing, prepared chicken, celery, onions, chilies and cheeses. Divide the chicken mixture into 4-6 buttered shallow individual baking dishes. Top with crushed corn chips. Bake uncovered until salad is bubbly and heated through, 15-25 min.
[Name] Spanish Omelette [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Spanish Omelette recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/74/6/12746.jpg" [RecipeCategory] Breakfast [Keywords] ["Cheese", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "200", "100", "1", "8", "75"] [RecipeIngredientParts] ["olive oil", "onion", "potatoes", "spinach", "parsley", "eggs", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 705.4 [FatContent] 47.8 [SaturatedFatContent] 17.1 [CholesterolContent] 890.6 [SodiumContent] 593.2 [CarbohydrateContent] 29.1 [FiberContent] 4.4 [SugarContent] 6.0 [ProteinContent] 40.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a frying pan.", "Add onion with a pinch of salt.", "Cover and saute until vey soft and starting to caramelise (about 10 minutes].", "Add potatoes and saute until soft (another 10 minutes].", "Add spinach and parsley.", "Wilt and pour in the seasoned eggs and half the cheese.", "Sprnkle the remaining cheese over the top.", "Cover over low heat until the tortilla begins to set (about 15 minutes].", "Flip over or finish under a low/medium grill for 5 minutes.", "Wait for a few minutes before turning out." ]
[Name] Lemon Poppy Seed Butter Cake [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Lemon Poppy Seed Butter Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Winter", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 3/4", "1 3/4", "2 1/4", "1", "1/2", "4", "2", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "baking soda", "salt", "eggs", "vanilla extract", "lemons, zest of", "unsalted butter", "buttermilk", "poppy seed", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 314.4 [FatContent] 15.1 [SaturatedFatContent] 8.0 [CholesterolContent] 84.0 [SodiumContent] 238.9 [CarbohydrateContent] 40.4 [FiberContent] 1.0 [SugarContent] 23.4 [ProteinContent] 5.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F. Grease and flour a 10-inch (2 L] tube pan, plain or fluted. Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper and resift twice more. Beat butter in mixer bowl on moderately high speed until light and fluffy, about 3 minutes. Add granulated sugar in two additions, beating for 2 minutes after each addition. Add egg yolks, one at a time, beating on high speed for 1 minute after each addition and scraping down sides of bowl often with rubber spatula. Beat in lemon zest and vanilla. On low speed, beat in flour mixture in three additions and buttermilk in two, beginning and ending with flour mixture. Stir in poppy seeds. Beat egg whites in clean mixer bowl with clean beaters until foamy. Add pinch of salt; continue beating just until firm, not stiff, peaks form. Stir about one fourth of the beaten whites into batter to lighten; fold in remaining whites carefully but thoroughly. Pour batter into prepared pan; bake in lower third of oven until wooden pick inserted into cake is withdrawn clean and dry, about 55 minutes. Cool cake in pan 10 minutes. Turn out of pan onto wire rack to cool completely; if plain tube pan was used, invert cake onto second rack to cool, right side up. At serving time, sprinkle top of cake with confectioners' sugar.
[Name] Sunshine Punch [AuthorId] 3038 [AuthorName] Debbie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-16T18:39:00Z [Description] This is a great punch for brunches. I have also served it as a Halloween drink, called Swamp Soda, with gummy worms for the kids. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "5", "2"] [RecipeIngredientParts] ["water", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 3.5 [FiberContent] 0.0 [SugarContent] 3.4 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 125 oz [RecipeInstructions] Put frozen juices and lemonade in pitcher. Add cold water, stir until mixed. Immediately before serving, add gingerale. Stir to blend.
[Name] Stuffed Italian Sandwich [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT35M [PrepTime] PT35M [TotalTime] PT1H10M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Stuffed Italian Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "10", "2", "1/2", "1", "8", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["butter", "extra virgin olive oil", "garlic", "spinach", "Italian parsley", "artichoke hearts", "anchovy fillets", "mozzarella cheese", "capers", "tarragon", "basil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3366.4 [FatContent] 192.0 [SaturatedFatContent] 84.9 [CholesterolContent] 359.7 [SodiumContent] 7679.1 [CarbohydrateContent] 322.2 [FiberContent] 52.6 [SugarContent] 9.7 [ProteinContent] 112.6 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Cut top from bread lengthwise and sit aside. Carefully scoop out the inside of the loaf. Tear scooped bread into small pieces. Heat butter and oil until bubbly. Add garlic and anchovies stir 30 seconds. Add spinach, artichoke hears, parsley, and torn bread. Toss lightly. Take off heat. Add cheese, capers, tarragon, and basil. Mix well. Taste for seasoning; add salt and pepper as needed. Pack into bread shell, replace top. Wrap tightly in foil. Bake at 350 for 30 minutes. Unwrap, drizzle some additional olive oil on the top. Bake additional 5 minutes uncovered. Slice at about 1 1/2 inches on the bias for appetiser or cut in quarters for lunch.
[Name] Absolutely the Best Brownies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Absolutely the Best Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "5", "1", "3 1/2", "1/2", "1 3/4", "1", "1", "1", "3/4", "1", "3", "1/3", "1"] [RecipeIngredientParts] ["butter", "eggs", "vanilla", "sugar", "salt", "flour", "chocolate chips", "white chocolate", "heavy whipping cream", "chocolate chips", "eggs", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.1 [FatContent] 27.9 [SaturatedFatContent] 14.8 [CholesterolContent] 102.0 [SodiumContent] 146.3 [CarbohydrateContent] 56.0 [FiberContent] 3.2 [SugarContent] 44.3 [ProteinContent] 6.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] DIRECTIONS FOR BROWNIES: Melt butter and chocolate squares over low heat in heavy saucepan, stir occasionally. When melted remove from heat and allow to cool slightly. In a large mixing bowl beat eggs, vanilla, sugar, and salt at medium speed for 10 minutes. Blend in chocolate-butter mixture at low speed until mixed don't overbeat. Add flour, blend gently until mixed, don't beat. Stir in chocolate chips, white chocolate, and macadamia nuts. Pour batter into generously greased 9x13 pan. Spread Mousse Topping (See recipe below] over brownie mixture. Bake at 375F degrees for 40-45 minutes . Cool overnight, then cut into squares. DIRECTIONS FOR MOUSSE TOPPING: Heat whipping cream and chocolate chips in heavy saucepan, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. Beat remaining ingredients until foamy; stir into chocolate mixture.
[Name] Coconut Tomato Pulao [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Coconut Tomato Pulao recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Coconut", "Fruit", "Nuts", "Asian", "Indian", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "1", "4", "1", "1", "1/2", "1", "12", NA, "4"] [RecipeIngredientParts] ["rice", "coconut milk", "onion", "ginger", "tomatoes", "bay leaf", "cloves", "cinnamon stick", "onion", "turmeric powder", "pepper", "cashews", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 756.5 [FatContent] 40.7 [SaturatedFatContent] 23.8 [CholesterolContent] 0.0 [SodiumContent] 51.5 [CarbohydrateContent] 90.2 [FiberContent] 3.4 [SugarContent] 4.2 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry onions which are cut into rings till they are crisp. Keep aside. Now heat oil. Add the bay leaf, cinnamon stick and cloves. Then add the chopped onions and ginger till soft. Add the tomatoes and cook for 5 minutes. Add turmeric powder and pepper. Now add rice and salt. Pour in the coconut milk. Allow to boil. Cook the rice on a low flame till tender and dry. Garnish with the fried onion rings and cashews.
[Name] Guacamole for 1 or 2 [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-16T18:39:00Z [Description] Great for one or two over burritos, enchiladas or quesadillas or just as a dip. If the avocado is not quite ripe,place in a paper bag for a few days. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/75/2/picufB60k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/75/2/piczdco1Q.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["avocado", "green onion", "lemon juice", "tomatoes", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 334.2 [FatContent] 29.5 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 19.6 [CarbohydrateContent] 20.4 [FiberContent] 14.2 [SugarContent] 2.6 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together, Do not puree in a blender or food processor, mixture should be slightly lumpy. Serve with tortilla chips or over taco, burritos, enchiladas and quesadillas.
[Name] San Marzano Tomato-Basil Sauce [AuthorId] 21333 [AuthorName] balpa [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this San Marzano Tomato-Basil Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", NA, NA, NA, NA, "1/2"] [RecipeIngredientParts] ["san marzano tomatoes", "garlic cloves", "yellow onion", "extra virgin olive oil", "marsala wine", "sugar", "fresh basil leaf", "fresh oregano", "salt", "ground black pepper"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 69.8 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 110.9 [CarbohydrateContent] 8.3 [FiberContent] 1.4 [SugarContent] 3.9 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan].", "Add chopped onion and sliced garlic to pan, mixing evenly.", "When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds].", "Cook the red pepper evenly on all sides, and then add the tomatoes.", "When you add the tomatoes raise the flame slightly.", "Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time].", "When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.", "Add fresh basil, salt, pepper, and oregano.", "Cook the sauce a few more minutes longer.", "Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best].", "Garnish pasta with parmesan cheese- Bon Apetite!" ]
[Name] Easy Pie or Cake Topping [AuthorId] 20893 [AuthorName] Brenda [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-10-16T18:39:00Z [Description] This is a fast and easy way to top cakes or pies. My family and friends enjoy this one. It is really good with chocolate but any flavor of pudding seems to work well. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2"] [RecipeIngredientParts] ["instant pudding mix", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.2 [FatContent] 8.9 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 119.8 [CarbohydrateContent] 11.6 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 8.0 [RecipeServings] 1.0 [RecipeYield] 1 9x13 cake or smaller [RecipeInstructions] "Whip all ingredients together with electric mixer til light and fluffy."
[Name] Easy Asparagus Side Dish [AuthorId] 21144 [AuthorName] Grace32 [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-10-16T18:39:00Z [Description] This dish is SO easy and fast, but it looks amazingly elegant and impressive on the plate alongside a variety of main dishes. Try it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/75/5/picV49bN2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/75/5/pic2F6RJO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/75/5/picxcZZcq.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "2"] [RecipeIngredientParts] ["fresh asparagus", "garlic", "butter"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 61.6 [FatContent] 5.8 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 42.0 [CarbohydrateContent] 2.1 [FiberContent] 1.0 [SugarContent] 0.9 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut bottoms off asparagus, then cut remainder of stalks into 2-inch pieces. Melt butter in pan over medium heat- do not burn. Add garlic for about 30 seconds, then add asparagus. Stir fry until asparagus is tender.
[Name] Lemon Dijon Mustard Honey Baby Carrots [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Lemon Dijon Mustard Honey Baby Carrots 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/12/75/6/picyuKVL9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/75/6/pic5ptPWg.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["Dijon mustard", "extra virgin olive oil", "honey", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 58.6 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 102.8 [CarbohydrateContent] 11.6 [FiberContent] 3.3 [SugarContent] 7.6 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together the honey, mustard, lemon and olive oil. When carrots are cooked toss with the dressing& serve.
[Name] Roasted Carrots and Brussels Sprouts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-16T18:39:00Z [Description] Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/75/7/pici3M7WA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/75/7/pic5KVmu6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/75/7/pic13kCPh.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "Roast", "< 60 Mins", "Oven", "Steam", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", NA] [RecipeIngredientParts] ["Brussels sprout", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 60.2 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 56.2 [CarbohydrateContent] 8.7 [FiberContent] 3.1 [SugarContent] 3.7 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steam the brussels sprouts& carrots so they are about half cooked. Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.
[Name] Microwave Plum-Orange Jam [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Microwave Plum-Orange Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Microwave", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "1", "6", "1/4", "1/2"] [RecipeIngredientParts] ["blue plums", "orange, rind of", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 665.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 172.2 [FiberContent] 0.0 [SugarContent] 171.5 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] Pit plums but do not peel. Coarsely chop. Place in a 16-cup microwave-safe dish; stir in orange peel, sugar and lemon juice. Stir well. Microwave, uncovered, on High for about 15 minutes, until mixture comes to a full roiling boil and boils for 1 minute. Stir well 3 times during cooking. Immediately stir in pectin. Skim off foam with a metal spoon. Continue stirring often and skimming off foam for 10 minutes. Pour into sterilized jars and seal.
[Name] Cheesy Au Gratin Potatoes [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-16T18:39:00Z [Description] These potatoes taste so good, my husband will warm them up for days afterward. They are absolutely delicious! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Potluck", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1/2 - 1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["potatoes", "Velveeta cheese slices", "butter", "onion", "bacon", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 429.2 [FatContent] 28.8 [SaturatedFatContent] 12.8 [CholesterolContent] 54.1 [SodiumContent] 451.4 [CarbohydrateContent] 35.4 [FiberContent] 3.4 [SugarContent] 2.8 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place a layer of peeled and sliced potatoes on the bottom of a deep casserole dish. Next, sprinkle chopped onions, then bacon, then thin slices of butter, enough to cover the potatoes. Then crush 1/4 of the stack of Ritz crackers on top of this and then pour 1/4 cup of milk evenly over this. Place slices of Velveeta evenly over this. Repeat all steps until casserole is filled. Bake at 350° for 40-60 minutes, covered.
[Name] Hot Cocoa Mix [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-16T18:39:00Z [Description] These "mixes" are very good to make in mason jars and give as gifts. Attach a pretty note on each jar with Name of mix and Directions. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "High Protein", "Healthy", "Kid Friendly", "High In...", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1/2", NA] [RecipeIngredientParts] ["instant nonfat dry milk powder", "powdered sugar", "salt", "marshmallows"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 56.9 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 1.3 [SodiumContent] 72.3 [CarbohydrateContent] 11.6 [FiberContent] 0.8 [SugarContent] 10.2 [ProteinContent] 3.0 [RecipeServings] 37.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a food processor or blender. Store in tightly covered container. To serve combine 3 (or more] tablespoons of mix with 1 cup boiling water; stir to blend. For added fun mix in mini-marshmallows.

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