Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Sugar-And-Spice Nuts [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-16T18:39:00Z [Description] I make these often during the holiday season -- everyone loves them. They also make a great hostess gift in a pretty jar. Thanks to Chatelaine, where I found this gem. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/1/FrTGOrmVTy2CXizl5yrF_IMG_2737.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/1/picpfpSrh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/1/picrtdSvH.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Canadian", "Spicy", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["cashews", "pecan halves", "white sugar", "ground cinnamon", "cayenne pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 45.0 [Calories] 877.9 [FatContent] 67.6 [SaturatedFatContent] 9.2 [CholesterolContent] 0.0 [SodiumContent] 873.9 [CarbohydrateContent] 59.0 [FiberContent] 8.7 [SugarContent] 31.2 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Preheat oven to 325F degrees. Grease a baking sheet and set aside. Beat egg white in a large bowl with a fork or whisk until foamy. Stir in two cups of unsalted nuts until coated (amounts listed are my favourites, but any combination can be used, as can other nuts such as peanuts or walnuts]. Stir in sugar and spices; toss with nuts until coated. Put nuts onto prepared baking sheet. Spread out well. Bake, stirring often, until golden-- about 20-25 minutes . Cool completely. Store in an airtight container.
[Name] Perruso's Bracciole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-16T18:39:00Z [Description] This recipe is from my stepmother's family recipe vault. Very Italian and Very Good! The sauce I mention at the end can be found under Perruso's spaghetti and meatballs. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Very Low Carbs", "High Protein", "High In...", "Christmas", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", NA, "1/2", "2", "1", NA] [RecipeIngredientParts] ["bottom round steaks", "garlic", "fresh parsley", "romano cheese", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 514.5 [FatContent] 30.2 [SaturatedFatContent] 12.8 [CholesterolContent] 180.3 [SodiumContent] 310.5 [CarbohydrateContent] 5.5 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 52.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the garlic, salt and pepper, parsley and romano cheese together. Put a scant teaspoonful of mixture onto each steak. Roll up and secure with toothpick. Brown in heated olice oil. Add Tony and Carol Perruso's spaghetti sauce and cook with sauce. Serve.
[Name] Old-fashioned Homemade Peach Ice Cream [AuthorId] 20591 [AuthorName] Virginia [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-16T18:39:00Z [Description] This recipe was given to me by my Aunt Helen,she has been making ice cream this way for 60 years or more. Of course then they went to the milk house for the cream. I added the peaches. As far as the fact that it contains raw eggs- I just don't worry about it. The ice cream is worth the risk. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Summer", "< 30 Mins", "Freezer", "Small Appliance"] [RecipeIngredientQuantities] ["5 -6", "2", "1", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["eggs", "half-and-half", "sugar", "vanilla", "milk", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 398.8 [FatContent] 17.1 [SaturatedFatContent] 10.2 [CholesterolContent] 102.2 [SodiumContent] 118.8 [CarbohydrateContent] 54.9 [FiberContent] 0.8 [SugarContent] 44.4 [ProteinContent] 8.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put peaches pieces, eggs,cream 1cup sugar and vanilla in blender. Blend just til peaches are smashed. Do not blend to long or you will whip the cream! Pour in 1 gal ice cream maker, then pour some of the milk and lemon juice in blender add last 1 cup sugar blend quickly-you do this to get all the goodie out of the blender. Pour this in maker. Fill to fill line on maker with milk. Put into freezer and fasten in, turn on ice cream maker, then start putting in layers of ice and salt. Finish according to makers directions.
[Name] Swiss Steak for Two [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Swiss Steak for 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/12/76/4/picsepCwo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/4/picUpG3Pn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/4/picTA8EL0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/4/pic8jwwqG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/4/picjGCkKe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/4/pic7SCeOn.jpg"] [RecipeCategory] Meat [Keywords] ["Canadian", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", NA, "1", "1", "1", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["flour", "oregano", "onion", "carrot", "celery", "green bell pepper", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 383.7 [FatContent] 20.4 [SaturatedFatContent] 6.1 [CholesterolContent] 82.8 [SodiumContent] 771.9 [CarbohydrateContent] 23.6 [FiberContent] 5.2 [SugarContent] 10.7 [ProteinContent] 27.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix flour with oregano and salt and pepper. Pound into meat. Heat oil in a frypan over medium high heat and brown meat. Remove to baking dish and top with veggies, tomato sauce, salt and pepper. Cover and bake in a 350°F oven for 1 hour until meat is tender.
[Name] Baked Rice and Lentils [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT2H45M [PrepTime] PT2H10M [TotalTime] PT4H55M [DatePublished] 2001-10-16T18:39:00Z [Description] Serve this instead of potatoes at your next dinner party. It can be vegetarian if vegetable stock is substituted for the chicken stock. This can also be served cold. The left overs can be frozen in one or two serving packages. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Grains", "Lentil", "Beans", "Healthy", "Potluck", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "5", "1/3", "1", "1", "1", "1"] [RecipeIngredientParts] ["lentils", "long grain rice", "onion", "butter", "salt", "turmeric", "cumin", "chili powder"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 219.5 [FatContent] 6.7 [SaturatedFatContent] 3.6 [CholesterolContent] 16.5 [SodiumContent] 384.5 [CarbohydrateContent] 33.0 [FiberContent] 2.0 [SugarContent] 2.5 [ProteinContent] 6.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Soak lentils in water for 2 hours then drain. Combine lentils, rice and onions in large casserole. Stir in remaining ingredients and cover. Bake@ 425 for 25 minutes. Stir and mix well and bake 20 minutes longer or until rice is tender and liquid is absorbed. For Vegetarian use the vegetable stock.
[Name] Chivda [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-16T18:39:00Z [Description] A nice snack item enjoyed by everyone. It can be stored in airtight containers and had when desired. Its shelflife is about 2 weeks. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1", "2", "1", "3 -4", "1/2", NA, NA] [RecipeIngredientParts] ["peanuts", "raisins", "cashews", "curry leaf", "green chilies", "red chili powder", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.6 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 57.6 [CarbohydrateContent] 10.7 [FiberContent] 1.2 [SugarContent] 4.1 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Deep fry the cornflakes in hot oil till crisp but not brown. Drain and place in a wide plate. Repeat for all the cornflakes. Next fry the peanuts, curry leaves, cashews, raisins, green chillies, all one at a time. Drain all well. Add to the fried flakes. Sprinkle all the other ingredients over the flakes. Mix well till the masala is evenly coated with hands. Store in an airtight container.
[Name] Oreo Cookie Dessert [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Oreo Cookie Dessert 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/12/76/7/bqoxZVYsTQie5JQ7njgO_oreo%20cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/7/d20yX9jRIaKblZEfQQhZ_oreo%20cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/7/EZQ0ampkR9CNNOmMjC8v_DSC_0662.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/7/piciExira.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/7/pictMZVVD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/76/7/pic9k6t1w.jpg"] [RecipeCategory] Dessert [Keywords] ["Potluck", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "16", "8", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "Cool Whip", "cream cheese", "powdered sugar", "instant chocolate pudding mix", "milk", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 1249.0 [FatContent] 73.3 [SaturatedFatContent] 44.5 [CholesterolContent] 116.2 [SodiumContent] 1056.6 [CarbohydrateContent] 137.9 [FiberContent] 3.0 [SugarContent] 105.3 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour crushed cookies in 9x13 glass dish. Melt butter, pour over cookies. Mix 1/2 of the cool whip, cream cheese and powdered sugar, spread on top. Mix pudding with milk and sweetened condensed milk; beat until thick, spread on top. Spread on other 8 oz Cool Whip. Sprinkle with leftover cookies. Refrigerate over night.
[Name] Potato Puff Casserole [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Potato Puff Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "chili sauce", "ketchup", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 437.7 [FatContent] 26.7 [SaturatedFatContent] 8.8 [CholesterolContent] 77.1 [SodiumContent] 876.4 [CarbohydrateContent] 25.4 [FiberContent] 1.8 [SugarContent] 2.2 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In skillet combine ground beef, onion, and green pepper. Cook over medium heat breaking up meat with fork until brown, and vegetables are tender. Add chili sauce, soup and water. Turn into 1-1/2 quart casserole. Cover top with frozen potato puffs. Bake 375 degrees for 35 minutes or until brown.
[Name] Mexican Hashbrown's [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Mexican Hashbrown's recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Mexican", "Spicy", "Broil/Grill", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 -2", "1/2", "1/2", "1", "1", "1", "1/4", "2", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["potatoes", "onion", "chorizo sausage", "sharp cheddar cheese", "Mexican oregano", "fresh ground black pepper", "salt", "eggs", "tomatoes", "green onions", "sour cream", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1528.6 [FatContent] 108.8 [SaturatedFatContent] 43.9 [CholesterolContent] 218.9 [SodiumContent] 3291.9 [CarbohydrateContent] 75.3 [FiberContent] 9.8 [SugarContent] 6.1 [ProteinContent] 63.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put oven on broil. In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat. Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano. When the oil is smoking add to skillet and press down. After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some. If so flip, and add more oil if you need to. After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack. So, on top you would place in this order, and remember, toppings are your choice. Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese. Broil for about 3 minutes or until the cheese is bubbly and golden in spots. Serve with sour cream and salsa.
[Name] Lemon Bars [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Lemon Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Healthy", "High In...", "< 60 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", NA] [RecipeIngredientParts] ["sweetened condensed milk", "lemons", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.0 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 22.7 [SodiumContent] 105.1 [CarbohydrateContent] 39.3 [FiberContent] 1.3 [SugarContent] 36.4 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 12 squares [RecipeInstructions] To sweetened condensed milk add the juice and rind of the lemons, dash of salt and mix well. Line an 8\" x 12\" pan with graham wafers placed close together. Spread with lemon filling and cover with another layer of graham wafers. Ice with a thin layer of butter icing.
[Name] Macadamia Toffee Chip Cookies [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT22M [PrepTime] PT20M [TotalTime] PT42M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Macadamia Toffee Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "2/3", "2", "1", "2", "2", "2", "1", "3", "2 1/2"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "light-brown sugar", "eggs", "pure vanilla extract", "all-purpose flour", "cake flour", "baking soda", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 228.8 [FatContent] 15.1 [SaturatedFatContent] 6.1 [CholesterolContent] 30.7 [SodiumContent] 141.5 [CarbohydrateContent] 22.1 [FiberContent] 1.1 [SugarContent] 10.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats]. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts. Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week. Note: this is an adopted recipe, and I have not had the chance to make them, yet.
[Name] Microwave Double-Berry Jam [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT33M [PrepTime] PT15M [TotalTime] PT48M [DatePublished] 2001-10-16T18:39:00Z [Description] Make and share this Microwave Double-Berry Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Microwave", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2 1/2", "4", "1/4", "85", "1/2"] [RecipeIngredientParts] ["raspberries", "strawberries", "sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.3 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 173.9 [FiberContent] 5.5 [SugarContent] 166.2 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Measure 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 13 minutes, until mixture comes to a full roiling boil and boils for 1 minute. Stir well twice during cooking. Immediately stir in liquid pectin and 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] Best Ever Hash Browns Casserole [AuthorId] 21251 [AuthorName] Kayce [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Best Ever Hash Browns Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Pork", "Potato", "Vegetable", "Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "8", "1/2", "30", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["pork sausage", "green pepper", "hash browns", "cheddar cheese", "sour cream", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1128.7 [FatContent] 81.6 [SaturatedFatContent] 29.1 [CholesterolContent] 169.4 [SodiumContent] 2041.3 [CarbohydrateContent] 58.5 [FiberContent] 5.5 [SugarContent] 3.9 [ProteinContent] 39.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook and drain sausage; set aside. Combine the rest of the ingredients, mix well. Put half the mixture in 9x13 baking dish. Sprinkle sausage over this. Top with remaining potato mixture. Bake at 350°F for 45 minutes, or until golden brown.
[Name] Chili Relano's Squares [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-16T18:40:00Z [Description] Fast, easy and a no fail dish, unless you burn it! It's also mild so you wont blow the roof of the mouths off your guests! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", NA] [RecipeIngredientParts] ["whole green chilies", "monterey jack cheese", "eggs", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 404.5 [FatContent] 32.7 [SaturatedFatContent] 20.0 [CholesterolContent] 154.9 [SodiumContent] 452.8 [CarbohydrateContent] 5.9 [FiberContent] 0.6 [SugarContent] 2.5 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain and slice open the chilies. Take 1 cans worth and lay flat in a small, buttered casserole dish. Cover with 1/2 the cheese. Repeat. Whip together the eggs and sour cream. Lightly salt and pepper. Pour over casserole and bake at 350 for 45 minutes.
[Name] hobo steaks [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this hobo steaks recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["potatoes", "green pepper", "onion", "carrots"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 150.0 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 360.2 [CarbohydrateContent] 31.5 [FiberContent] 4.3 [SugarContent] 3.7 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] cut a large square of foil. place pattie on it. add vegetables. cover with 1/4 can of soup. seal foil tightly. place on cookie sheet. bake at 350 for 30 minutes.
[Name] Cinnamon-Wheat Pancakes with Hot Boysenberry Compote [AuthorId] 21144 [AuthorName] Grace32 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-16T18:40:00Z [Description] I got this recipe from Shape magazine. These amazing spice-kissed pancakes are as easy to make as those from a box, and far more nutritious! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1", "1", "1 1/2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "baking soda", "buttermilk", "whole wheat flour", "cinnamon", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 229.2 [FatContent] 1.6 [SaturatedFatContent] 0.6 [CholesterolContent] 3.7 [SodiumContent] 442.0 [CarbohydrateContent] 46.4 [FiberContent] 8.1 [SugarContent] 17.9 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] -------Tomake compote---------. combine boysenberries and apple juice in a small saucepan; simmer for 5 minutes. In a separate bowl, combine sugar and cornstarch and add to berry mixture, gently stirring until it boils. Remove compote from heat and let it cool slightly until it thickens. --------Tomake pancakes-----------. dissolve baking soda in buttermilk in a small bowl; set aside. In a larger bowl, combine flour, cinnamon and sugar. Add buttermilk mixture, egg whites and vanilla, and blend. Spray griddle with vegetable-oil cooking spray. Ladle pancake mixture onto griddle and cook until pancakes are light brown on both sides. Serve with boysenberry compote.
[Name] Mexican Lasagna [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H15M [PrepTime] PT25M [TotalTime] PT1H40M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Mexican Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/2", "1", "1", "1", "2", "1", "1", "16 -18", "2 1/2", "1", "4", "4", NA] [RecipeIngredientParts] ["onions", "garlic", "red bell pepper", "yellow bell pepper", "green bell pepper", "diced tomatoes", "salsa", "chorizo sausage", "cumin", "black beans", "dark red kidney beans", "6-inch corn tortillas", "farmer cheese", "tomatoes", "green onions", "black olives"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 584.7 [FatContent] 24.2 [SaturatedFatContent] 8.6 [CholesterolContent] 53.2 [SodiumContent] 1258.4 [CarbohydrateContent] 61.3 [FiberContent] 15.2 [SugarContent] 8.1 [ProteinContent] 33.3 [RecipeServings] 8.0 [RecipeYield] 1 casserole [RecipeInstructions] In a large sauce pan add the tomatoes, salsa, onions, peppers and garlic . Bring to a boil, reduce heat and simmer 15 minutes . Lightly grease a 13x9 inch baking dish . Spread a little bit of the salsa mixture, cover with 1/3 of the tortillas, now 1/3 of the beans, 1/3 of the meat, more salsa mixture and 1/3 of the cheese . Repeat until done . Top last layer of cheese with tomatoes, onion, jalapeno and olives . You can add extra cheese if you like-I do . Bake in a 350 oven for 45 minutes . Let stand 10-15 minutes .
[Name] Slow steamed goat or lamb with mild chile seasoningBirria de Chivo o de Carnero [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2001-10-16T18:40:00Z [Description] This is posted by request, I've never made it. It's also a copy cat recipe from the cook book Authentic Mexican by Rick and Deann Bayless. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Mexican", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "12", "6", "3", "1/4", "3/4", "1", "2", "1 3/4", "1", "1", "1/2", "1", "3", "2"] [RecipeIngredientParts] ["garlic", "cider vinegar", "ground cumin", "ground black pepper", "salt", "sugar", "masa harina", "tomatoes", "oregano", "salt", "onion", "fresh coriander", "limes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 562.7 [FatContent] 10.2 [SaturatedFatContent] 2.9 [CholesterolContent] 215.5 [SodiumContent] 896.6 [CarbohydrateContent] 32.8 [FiberContent] 1.3 [SugarContent] 3.1 [ProteinContent] 81.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] The Meat: Trim most of the fat from the meat. If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg. Place in a large, noncorrosive dish. The Chile Marinade: Heat a griddle or heavy skillet over medium heat. tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat. Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes. Roast the garlic on the hot griddle until black on the outside, soft in the middle. Cool and peel. Drain the chiles and place in a blender jar with the garlic and vinegar. Add the cumin, pepper and salt and 3/4 cup water. Blend until smooth-then strain. Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing. spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight. Slow steaming: Preheat the oven to 325. Ser a roasting rack into a deep, wide stockpot. Make sure the rack is 1 inch off the bottom. Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it. Add water to the masa harina to make a soft dough. Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of your pot. Set the lid in place and press it into the masa to seal. Bake for 3 hours. Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat. Take out the rack, spoon the fat off the broth and then measure it. You need at least 1 quart-if necessary, add water to bring it to that level. Pour the broth into a small saucepan. Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes. Season with salt. Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible. Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze. Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth. Mix the onion and cilantro, and pass the lime at the table.
[Name] Apple Caramel Syrup [AuthorId] 9813 [AuthorName] Mammabear [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-10-16T18:40:00Z [Description] I overcooked my apples and I saw in a grocery store Apple Caramel Syrup and thought I could do this and tried it. I have a baking apple tree and so they are tart apples. I was just trying something new and different. Can use as Ice Cream Topping or Pancake/Waffle Syrup. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Apple", "Fruit", "< 30 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["apples", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 301.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 78.7 [FiberContent] 1.2 [SugarContent] 69.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 4 pints plus maybe a little more. [RecipeInstructions] ["I happened to over cook my apples after I peeled and cored them so they were to soft to even try to get them out and drain them.", "(I had a canner full of apples.] So I mashed them with the juice, (left some lumps] and came up with this recipe.", "You can use it as Ice cream Topping, or Pancake/waffle syrup.", "I put the apple mixture in a kettle and heated.", "I added the sugar, Karo Syrup,& Mrs.", "Richards Caramel Topping and brought to a boil for a couple minutes and put into pint jars and process them for 30 minutes to make sure they sealed." ]
[Name] E T Brownies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-16T18:40:00Z [Description] Remember E.T.? He loved Reese's Pieces. Most kids love these brownies. "Big" kids too! I got this recipe from The Toronto Star newspaper back when the movie came out and I still make them. (My family likes peanut butter.) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/78/1/piciKqSKX.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "4", "1 1/2", "2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "eggs", "white sugar", "vanilla extract", "flour", "baking powder", "salt", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 245.2 [FatContent] 15.1 [SaturatedFatContent] 9.2 [CholesterolContent] 55.6 [SodiumContent] 147.0 [CarbohydrateContent] 27.2 [FiberContent] 1.6 [SugarContent] 20.6 [ProteinContent] 3.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Butter a 13x9 pan and set aside. In a saucepan over low heat, melt together the 4 squares of chocolate and the butter. Remove from heat. (You could also do this in the microwave.] In a mixing bowl, beat together eggs and sugar. Add vanilla and pour in chocolate mixture; blend thoroughly. In another bowl, combine the flour, baking powder and salt. Gradually add to chocolate mixture, beating well. Stir in chocolate chips and Reese's Pieces. Spoon batter into prepared pan and bake for 40-45 minutes, or until dry on top and almost firm to the touch. Remove from oven and let cool slightly before cutting into squares.
[Name] Chicken Parisienne [AuthorId] 17359 [AuthorName] Bear Rich [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-10-16T18:40:00Z [Description] Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make.... [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -4", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "butter", "sour cream", "cooking sherry", "white vinegar", "onion"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 627.0 [FatContent] 35.6 [SaturatedFatContent] 16.2 [CholesterolContent] 139.5 [SodiumContent] 670.0 [CarbohydrateContent] 14.7 [FiberContent] 0.4 [SugarContent] 2.9 [ProteinContent] 34.3 [RecipeServings] nan [RecipeYield] 1 Casserole [RecipeInstructions] Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides. Arrange chicken in a 9 X 13 baking dish and top with sliced onion. In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions. Bake at 450 degrees uncovered for 50 min to an hour.
[Name] Veal Chops Portuguesa [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT35M [PrepTime] PT3M [TotalTime] PT38M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Veal Chops Portuguesa recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "Portuguese", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["olive oil", "tomato sauce", "dry white wine", "garlic clove", "Italian parsley", "lemon, zest of"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 604.7 [FatContent] 44.2 [SaturatedFatContent] 11.0 [CholesterolContent] 148.1 [SodiumContent] 324.5 [CarbohydrateContent] 4.2 [FiberContent] 0.5 [SugarContent] 1.9 [ProteinContent] 36.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Season Chops with salt and pepper.", "Get a heavy frying pan hot, add oil.", "When oil is hot add chops Cook chops 3 minutes on each side to get caramelized.", "Reduce heat; cover and simmer about 20 minutes.", "Turn chops during cooking and baste with juices in pan.", "Transfer chops to a serving platter and keep warm in the oven.", "Add tomato sauce, wine, lemon zest and garlic to pan, scraping up brown bits on bottom of pan.", "Cook until slightly thickened.", "Pour over chops.", "Sprinkle with parsley and freshly ground pepper." ]
[Name] Mexican Rice Pudding [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Mexican Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Rice", "Mexican", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, "1", "1", "3/4", "1/4", "4", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["cinnamon sticks", "lime zest", "rice", "milk", "sugar", "salt", "vanilla", "golden raisin", "unsalted butter", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 284.4 [FatContent] 7.4 [SaturatedFatContent] 3.9 [CholesterolContent] 123.2 [SodiumContent] 137.4 [CarbohydrateContent] 47.7 [FiberContent] 0.5 [SugarContent] 21.5 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min. Add the rice and return to a boil, stir once, cover and cook for 20 min. Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so. Take from the heat and remove the cinnamon and zest. Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it], then add to pot. Stir well. Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish. Preheat the broiler and dot the top of the pudding with the butter. Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.
[Name] Sweet and Sour Red Cabbage [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Sweet and Sour Red Cabbage 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/12/78/5/picWOhzX8.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/4", "3", NA] [RecipeIngredientParts] ["butter", "red cabbage", "apples", "white vinegar", "soft brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 147.8 [FatContent] 4.6 [SaturatedFatContent] 2.8 [CholesterolContent] 11.4 [SodiumContent] 64.4 [CarbohydrateContent] 27.2 [FiberContent] 3.9 [SugarContent] 21.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan, add cabbage and apple and cook gently for 5 minutes, stirring occasionally. Add vinegar, sugar, salt and pepper. Cover and cook gently for 20-30 minutes or until tender, stirring occasionally. Serve hot or cold.
[Name] Cream Curry Chicken [AuthorId] 3038 [AuthorName] Debbie [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-10-16T18:40:00Z [Description] My husband got this recipe from the Phil Donahue show years ago. It has become a great dish to serve for company because it's relatively quick to make and delicious to eat. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1/2", "12", "1 -3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "margarine", "heavy whipping cream", "curry powder"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 464.0 [FatContent] 37.7 [SaturatedFatContent] 16.1 [CholesterolContent] 146.1 [SodiumContent] 276.1 [CarbohydrateContent] 2.4 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 28.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt margarine in nonstick frying pan. Add chicken to pan, cover, cook for 15 minutes over low heat. Combine whipping cream with curry powder in small bowl, set aside. Turn chicken over, pour curry mix over chicken. Cover and cook an additional 20 minutes. Serve over cooked brown rice.
[Name] Quesadillas for One or Two [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-16T18:40:00Z [Description] Nice quick lunch for yourself or for you and your honey. Recipe can be cut in half to make for one. We like to add 1 or 2 of the variations, there's always something left over in the fridge to be used up, use your imagination. (the oil can be replaced with veggie cooking spray, it works just as well) Our standard is deli chicken slices, a mix of cheddar and parmesan, green pepper sticks, and chopped green onions and fresh cilantro, served with hot salsa. Yummy!!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/78/7/picoGPWjX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/78/7/picKowU7E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/78/7/picvGIF3f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/78/7/picYAuxf8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/78/7/pics0YDuV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/78/7/pic3NVD2A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/78/7/pic7z0yQH.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Southwestern U.S.", "Mexican", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/3", "1/4", NA, "1/4", "1/4", "1/4", "1/3", "1/3", "1/4", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["flour tortillas", "cheddar cheese", "monterey jack cheese", "chopped tomato", "green chili", "green onion", "green bell pepper", "black olives", "sour cream", "salsa", "chicken", "turkey", "ham", "beef", "shrimp"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 394.3 [FatContent] 27.9 [SaturatedFatContent] 13.4 [CholesterolContent] 59.3 [SodiumContent] 544.5 [CarbohydrateContent] 19.1 [FiberContent] 1.6 [SugarContent] 2.6 [ProteinContent] 17.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Brush pan with oil and heat. Place tortilla in pan and heat on one side. Turn tortilla over and sprinkle with cheese, tomato and chile pepper. Cook until cheese melts. Remove tortilla to plate. top with guacamole or salsa if desired. Any one or more of the variations ingredients can be added. Fold in half, cut into quarters and serve hot.
[Name] Mocha Mix [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Mocha Mix 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/12/78/8/pic0TEBVf.jpg" [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "High In...", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["instant nonfat dry milk powder", "granulated sugar", "instant coffee", "salt", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 68.1 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.7 [SodiumContent] 30.8 [CarbohydrateContent] 15.4 [FiberContent] 0.8 [SugarContent] 13.1 [ProteinContent] 2.1 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a food processor or blender. Store in tightly covered container. To serve combine 3 tablespoons of mix with 1 cup boiling water; stir to blend.
[Name] Cream Puffs [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Cream Puffs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/78/9/picnFoPes.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "5", "1", "1/2", "4", "1 -2", "1", "6", "1"] [RecipeIngredientParts] ["water", "butter", "flour", "sugar", "vanilla", "eggs", "butter", "boiling water", "icing sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 181.8 [FatContent] 8.1 [SaturatedFatContent] 4.7 [CholesterolContent] 70.0 [SodiumContent] 65.7 [CarbohydrateContent] 24.6 [FiberContent] 0.4 [SugarContent] 15.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 12 puffs [RecipeInstructions] Bring the butter and water to the boil in a large saucepan. Add flour at once and beat until mixture leaves the sides of the saucepan. Remove from heat, add sugar and vanilla. Then beat in eggs one at a time. Place dessertspoonfuls on to a greased tray and bake for 30 minutes or until golden at 400F degrees. Slit while hot. Cool thoroughly and fill with whipped cream and ice with chocolate icing. Icing- Warm butter and water together, then mix in sieved icing sugar and cocoa. Beat well. *Or use your own personal favourite chocolate topping.
[Name] Steph's Chicken tortilla soup [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Steph's Chicken tortilla soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Cheese", "Black Beans", "Beans", "Vegetable", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2", "2", "3 -4", "2", NA, NA, NA] [RecipeIngredientParts] ["chicken breast", "black beans", "Rotel Tomatoes", "hot water", "chicken bouillon", "cheese", "sour cream", "tortilla chips"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 130.2 [FatContent] 7.0 [SaturatedFatContent] 2.0 [CholesterolContent] 48.4 [SodiumContent] 50.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] cut and brown chicken breast, season with mexican seasoning. Add beans, rotel, hot water and bouillions in large pot. Let cook about 20 min. to mix flavor. Even better next day. Serve over crushed tortilla chips top with cheese and sour cream.
[Name] yellow birds [AuthorId] 8575 [AuthorName] karen1 [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this yellow birds 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/12/79/1/picU2YLFZ.jpg" [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1 1/4"] [RecipeIngredientParts] "light rum" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 137.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 13.6 [FiberContent] 0.2 [SugarContent] 10.8 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] mix together and serve over crushed ice. keeps for 1 week in refigerater.
[Name] Vegetable Lasagna Without the Lasagna [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-10-16T18:40:00Z [Description] A nice change, leaving out the lasagna. I like to add some sliced mushrooms and hot peppers. This is another dish that you can experiment with and make it to suit your own taste. Do ahead and pop it in the oven 1 hour or so before serving. With eggplants I find it depends on the age and size whether you peel it or not. I recommend that you peel them. I also substitute unpeeled Zucchini for the eggplant. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1/2", "1", "1", "1", "2 1/2", "1", "1/4"] [RecipeIngredientParts] ["eggplants", "onion", "salt", "pepper", "low-fat ricotta cheese", "green onion", "tomato sauce", "reduced-fat mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 134.9 [FatContent] 5.2 [SaturatedFatContent] 3.0 [CholesterolContent] 18.1 [SodiumContent] 729.7 [CarbohydrateContent] 14.7 [FiberContent] 5.4 [SugarContent] 6.5 [ProteinContent] 9.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees Fahrenheit. Sprinkle both sides of the peeled egg plant slices with 1/2 tsp salt and 1/4 tsp pepper. Place strips of egg plant and the chopped onions on a non stick baking sheet, in a single layer, and bake for 5 to 7 minutes; turn the strips over and bake a little longer until the eggplant is slightly soft. You should still be able to lift the slices but they should be soft. Stir up the onions; they should be translucent. If one is done before the other, take it out of the oven until both are cooked. Mix together the ricotta, egg white, green onion and remaining salt and pepper. Spread 1 1/2 cups of tomato sauce on the bottom of a 9x13\" oven proof casserole. Place a layer of eggplant and onion, using about one third. Cover with half of the ricotta mixture. Add another layer of veggies (1/3]. Cover with the rest of the ricotta. Add the rest of the veggies. Add the remaining tomato sauce on top. Sprinkle with the mozzarella and parmesan cheeses. Cover with foil and bake for 1 hour at 375 degrees Fahrenheit. Remove foil and bake another 5 to 10 minutes until the cheese is nicely browned.
[Name] Chitranna [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-16T18:40:00Z [Description] It's enjoyed by all at my home. It's very easy to make and I simply love it. Some people carry it along for picnics as well. It can be had at lunch or as a snack as well. I wouldn't mind it even thrice a day:) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Asian", "Indian", "Vegan", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "2", "2", "1", "1", "1", "3 -4", "1/2", "2", NA, "2"] [RecipeIngredientParts] ["raw rice", "mustard seeds", "cumin seed", "curry leaf", "lime, juice of", "peanuts", "Urad Dal", "channa dal", "ginger", "green chilies", "turmeric powder", "coconut", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.7 [FatContent] 12.7 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 14.3 [CarbohydrateContent] 85.0 [FiberContent] 5.2 [SugarContent] 3.8 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil. Add the dals, mustard seeds, curry leaves, cumin seeds, green chillies, red chillies and peanuts. When the dals turn slightly brown, add the ginger followed by turmeric powder. Fry for about another minute till the mustard seed crackles. Now add the grated coconut and lime juice. Reduce heat and mix for a minute. Remove from heat. Add this to the cooked rice. Add salt to taste. Serve hot. Option- The lime juice can also be mixed with the cooked rice just before serving. This gives a great aroma to the rice.
[Name] Chicken With Mushrooms and Mustard [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-16T18:40:00Z [Description] This creamy dish is not only delicious but it is quite low in fat. Suitable for dinner guests or a quick meal for your family. What do they say. . . "try it you'll like it." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/reBoKKqtQKq92V3hdw9e_405-chicken-with-mushrooms-and-mustard.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/surXRyjQsOamULKIML72_367-chicken-with-mushrooms-and-mustard.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/PiNrVUudSUedkxQLOLPg_451-chicken-with-mushrooms-and-mustard.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/01459124823.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/gLOcFNCeRXufqOeTRrWw_348-chicken-with-mushrooms-and-mustard.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/RxSk2gmyQbCSVw0pN9UQ-mustard-chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/picBLHZcx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/picKGgtEX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/picOf1T1Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/picIV8dFI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/picFbYxou.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/79/4/picnYOOjU.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "flour", "butter", "onion", "mushroom", "fresh parsley", "Dijon mustard", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 71.0 [Calories] 307.4 [FatContent] 18.8 [SaturatedFatContent] 7.0 [CholesterolContent] 103.0 [SodiumContent] 219.0 [CarbohydrateContent] 6.8 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 27.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pound breasts until 1/4\" thick. Dredge in flour mixture. Heat oil over medium heat. Add chicken and saute about 7 minutes, turning once. Remove and keep warm. Add butter to frypan and increase heat to high. Add onion and mushrooms. Saute about 5 minutes. Reduce heat to low. Add cream, parsley, mustard and lemon juice. Bring to a boil stirring constantly. Add juices from chicken into cream mixture. Pour sauce over chicken and serve.
[Name] Hamburger Quickie [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Hamburger Quickie recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Canadian", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["hamburger", "onions", "stewed tomatoes", "macaroni"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 523.1 [FatContent] 14.5 [SaturatedFatContent] 5.4 [CholesterolContent] 76.1 [SodiumContent] 875.0 [CarbohydrateContent] 65.0 [FiberContent] 4.8 [SugarContent] 16.2 [ProteinContent] 33.4 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Fry hamburger with onions until browned. Add tomato soup (I use Campbells] and stewed tomatoes. Mix in the cooked macaroni.
[Name] Stuffed Artichokes [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT1H5M [PrepTime] PT1H [TotalTime] PT2H5M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Stuffed Artichokes recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", NA, "3", "1 1/2", "1/2", "2 -3", "1 1/2"] [RecipeIngredientParts] ["artichokes", "lemon juice", "parmesan cheese", "sweet basil", "garlic", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 861.0 [FatContent] 64.2 [SaturatedFatContent] 12.5 [CholesterolContent] 22.0 [SodiumContent] 899.2 [CarbohydrateContent] 53.8 [FiberContent] 9.5 [SugarContent] 3.6 [ProteinContent] 21.2 [RecipeServings] nan [RecipeYield] 6 Artichokes [RecipeInstructions] Trim artichoke (Starting at the bottom, grasp leaves, bending backwards and snap off] up about 1 inch up from base. Snip sharp points off remaining leaves. Use Serrated knife to take off top- giving artichoke a\"flat top\". Trim stem off at the bottom. After trimming, place artichokes in acidulated water. Steam artichokes with lemon juice and water (I use about 4 lemons juiced] for 20 minutes. While chokes are steaming, mix bread crumbs, cheese, basil, garlic and 1/2 cup of the olive oil. Remove'chokes from steamer, turning upside down to drain Using a towel grab choke and with\"flat top\" side down press down smartly on the counter to\"open up\" choke. Then take bread crumb mixture and stuff between the leaves. Place chokes in heavy pot,stem side down, adding about 1/2 cup of bread crumb mixture to the bottom of the pot Add 2 inches of water Pour olive oil over each choke. Cover and steam over low or bake at 325 oven for 45 minutes, until leaves come out easily. After removing chokes to serve, reduce remaining liquid slightly- the bread crumbs will make it thicken. Drizzle sauce over chokes.
[Name] Almond Crescent Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT50M [PrepTime] PT35M [TotalTime] PT1H25M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Almond Crescent Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "2", NA] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "salt", "flour", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 104.5 [FatContent] 7.2 [SaturatedFatContent] 3.4 [CholesterolContent] 13.6 [SodiumContent] 81.8 [CarbohydrateContent] 8.8 [FiberContent] 0.6 [SugarContent] 3.0 [ProteinContent] 1.6 [RecipeServings] 36.0 [RecipeYield] 36 cookies [RecipeInstructions] In food processor, process almonds until finely ground in an on off motion. Remove almonds from the work bowl. Cut butter in 6 pieces and place butter in the work bowl and process for 10 seconds. Add the sugar and process until light and creamy; add vanilla, salt and flour and process until combined. Add nuts and process only until combined. Place in a bowl and chill for 30 minutes. Preheat oven to 350°F degrees Shape a tablespoon of dough into 1/2-inch thick sticks. Bend each stick into a crescent shape. Place on a greased cookie sheet 1 inch apart. Bake 15-20 minutes until cookies are dry but not brown. Cool slightly. Roll in powdered sugar.
[Name] Hot Chocolate Mix [AuthorId] 20365 [AuthorName] REBECCA [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Hot Chocolate Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "High Protein", "Healthy", "Kid Friendly", "High In...", "Spring", "Summer", "Winter", "Hanukkah", "Thanksgiving", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1"] [RecipeIngredientParts] ["non-fat powdered milk", "confectioners' sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 306.3 [FatContent] 2.1 [SaturatedFatContent] 1.9 [CholesterolContent] 6.4 [SodiumContent] 221.1 [CarbohydrateContent] 59.1 [FiberContent] 1.3 [SugarContent] 56.5 [ProteinContent] 13.0 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together thoroughly. Store in a plastic or tin container. Fill the cup to be used half way with the mixture and add hot water and a marshmallow. Cheers!
[Name] Buttermilk Salad Dressing [AuthorId] 20567 [AuthorName] Shannon Weber [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Buttermilk Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/2", "1/2", NA, "1/4", "1/4", "2"] [RecipeIngredientParts] ["fat-free mayonnaise", "buttermilk", "msg", "salt", "cracked pepper", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 148.0 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 20.4 [SodiumContent] 2055.7 [CarbohydrateContent] 25.5 [FiberContent] 4.0 [SugarContent] 14.6 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix everything (I put it in a quart canning jar] let stand overnight. Crumbled blue cheese may be added (Sometimes I add a little cottage cheese, just for texture].
[Name] Rice Pudding [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Rice Pudding recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/0/pic4kdDTP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/0/picgHAwSk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/0/piclXqSIV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/0/picwyLMNO.jpg"] [RecipeCategory] Dessert [Keywords] ["Rice", "Caribbean", "High Protein", "Kid Friendly", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "3", "1", "1", NA] [RecipeIngredientParts] ["rice", "evaporated milk", "sugar", "vanilla", "butter", "milk"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 179.6 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 2.5 [SodiumContent] 7.2 [CarbohydrateContent] 38.6 [FiberContent] 0.5 [SugarContent] 9.6 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stir in an oven proof dish, rice, evaporated milk and water, and sugar. Bake the pudding in a slow oven 275 degrees for 3 hours. Stir it frequently, if it starts to dry out add milk or cream as required. When cooked stir in vanilla and butter. Spoon into 4 separate dessert bowls and chill.
[Name] Chocolate Leaves - Leaves you wanting for more:) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Chocolate Leaves - Leaves you wanting for more:) recipe from Food.com. [Images] character(0) [RecipeCategory] High Fiber [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["15", "75"] [RecipeIngredientParts] ["bay leaves", "chocolate"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 29.2 [FatContent] 3.0 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 1.8 [FiberContent] 1.0 [SugarContent] 0.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 15 chocolate leaves [RecipeInstructions] Break the chocolate into pieces. Keep aside in a bowl. Heat water in a pan. Place the bowl with chocolate in it making sure that water does not spill into the bowl. Double boil it until the chocolate melts. Line a tray with grease-proof paper. Gently dip the back of each bay leaf in the chocolate and place it on the tray with the chocolate side of the leaf on top. Chill the leaves for 30 minutes and peel off the bay leaves to make yum chocolate leaves.
[Name] Homemade Applesauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-16T18:40:00Z [Description] Good basic applesauce. Add some red-hots (cinnamon hearts candy) to boost the flavour and the colour. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/2/picEkrOXX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/2/picIq0G2o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/2/pic9AI7Xr.jpg"] [RecipeCategory] Fruit [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["apples", "lemon", "cinnamon sticks", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 305.9 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 81.0 [FiberContent] 12.4 [SugarContent] 63.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Core apples and cut into eighths. Peel if desired; it's not necessary. Place in large, heavy pot with the lemon slices, cinnamon sticks and water. Cover and bring to a boil. Reduce heat and simmer, stirring often. Cook until apples are soft, 15 minutes or so. Remove lemon and cinnamon; stir in sugar. Put mixture into food processor and pulse until smooth. Taste and add more sugar if you like. Store in the refrigerator.
[Name] Sweet Potato Apple Toss [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT18M [PrepTime] PT30M [TotalTime] PT48M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Sweet Potato Apple Toss 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/12/80/3/piccgZaVb.jpg" [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Apple", "Fruit", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, "1", "1/4", "1"] [RecipeIngredientParts] ["apples", "sweet potato", "liquid honey", "water", "sesame seeds", "pine nuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 102.6 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 19.3 [CarbohydrateContent] 20.9 [FiberContent] 2.9 [SugarContent] 12.8 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] With a grater with large holes, shred apples and sweet potato (this can also be done in a food processor with a shredding disk]. In a large bowl combine apples, sweet potato, honey, salt and pepper; toss to mix. Heat oil in a large nonstick frypan over medium heat until hot. Add sweet potato mixture and water. Cook 13-18 minutes or until sweet potatoes are tender, turning mixture over occasionally. Add seeds or nuts and serve.
[Name] Roasted Jalapeno Salsa [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Roasted Jalapeno Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["15", "4", "3", "5", "1/4", "2", "1/4"] [RecipeIngredientParts] ["anaheim chilies", "red onions", "garlic", "Mexican oregano", "oregano", "lime juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.9 [FatContent] 1.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 600.1 [CarbohydrateContent] 39.8 [FiberContent] 9.7 [SugarContent] 18.6 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 1 cup or so [RecipeInstructions] Cut chilies and devein and seed. Blacken under a broiler with onion and garlic. Scrape off chili skins. Put all ingredients into a blender and whirl. The mixture will be on the dry side-very good with grilled flank steak.
[Name] Kuska Biryani - A treat at parties! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Kuska Biryani - A treat at parties! recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Rice", "Asian", "Indian", "Vegan", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2 -3", "2", "1", "2", "3 -4", "10 -15", "1", "1/2", NA, "3 -4"] [RecipeIngredientParts] ["rice", "water", "bay leaves", "cloves", "cardamoms", "cinnamon", "tomatoes", "green chilies", "fresh coriander leaves", "red chili powder", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 656.8 [FatContent] 21.9 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 37.3 [CarbohydrateContent] 106.3 [FiberContent] 7.2 [SugarContent] 16.4 [ProteinContent] 12.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a heavy bottomed vessel. Then add bay leaves, cardamoms, cloves and the piece of cinnamon. Mix well in the oil. Add ginger-garlic paste and continue to mix well. Allow it to fry till the smell of ginger and garlic leaves the oil. Add the slit green chillies and diced tomatoes. Mix well. Once the tomatoes turn mushy, add salt to taste and chilli powder. Then add half the corriander leaves and water to cook the rice. Increase heat and add rice only once the water starts boiling. Reduce heat now and cook on low flame, adding a little of the corriander leaves each time you stir the rice. Once the rice is more than three-fourth cooked, pressure cook the rice till you hear 2 whistles. Garnish with the remaining corriander leaves and serve immediately with onion raita.
[Name] Peas, Onions & Mushrooms [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-16T18:40:00Z [Description] This dish looks attractive and tastes good too. I like to under cook the onions so they still have some crunch. I like the look of the pearl onions but the recipe is equally tasty using chopped regular onions. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/6/picn79N0g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/6/picAieoGC.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Steam", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "12 -16", "1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["lite olive oil", "chicken broth", "vegetable broth", "butter", "button mushroom"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 158.8 [FatContent] 2.8 [SaturatedFatContent] 0.8 [CholesterolContent] 2.0 [SodiumContent] 189.7 [CarbohydrateContent] 27.6 [FiberContent] 6.2 [SugarContent] 11.4 [ProteinContent] 7.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat the oil and brown the onions slightly. Pour in the broth, cook until the broth is reduced and the onions are still a bit crisp tender 4 minutes, remove and keep warm. Melt the butter in the pan, brown the mushrooms until they start exuding liquid. Return the onions to the pan. Meanwhile steam the peas. Add to the onions and mushrooms. Season with salt& pepper. For Vegetarian use the vegetable broth.
[Name] Country Bread [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this Country Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/7/picJn8Xaf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/7/pictrD9Ce.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Canadian", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "1", "1", "1/2", "1", "1 1/2", "1 1/2", "1", "2"] [RecipeIngredientParts] ["water", "olive oil", "honey", "salt", "sugar", "white bread flour", "whole wheat flour", "gluten"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 1519.9 [FatContent] 20.4 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 1184.8 [CarbohydrateContent] 297.4 [FiberContent] 26.5 [SugarContent] 22.7 [ProteinContent] 46.4 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Add liquids to the bread machine. Mix together flour,salt,sugar,Vital Gluten. Add the yeast on top. Bake in bread machine for 3 hours. Lately,I have been using the Dough cycle. Remove from the machine. Knead, cut dough in 1/2. Form into 2 loaves. Let rise 1 hour and. Bake in a preheated oven 375*for 30 minutes.
[Name] Triple Orange Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-10-16T18:40:00Z [Description] The original recipe calls for lemon cake mix, lemon jello and lemon juice ... but I just made it with orange and my family loved it. Great orange colour too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/8/picleemL1.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2/3", "3/4", "4", "1/3", "1 1/2"] [RecipeIngredientParts] ["canola oil", "water", "eggs", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 406.4 [FatContent] 18.8 [SaturatedFatContent] 2.1 [CholesterolContent] 71.4 [SodiumContent] 340.2 [CarbohydrateContent] 55.9 [FiberContent] 0.5 [SugarContent] 40.2 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Grease a 9 x 13 cake pan; set aside. Place all ingredients except juice and icing sugar in a large bowl. Beat thoroughly with an electric mixer at medium speed. Pour into pan. Bake 35- 45 minutes or until top springs back when lightly touched in center. Leave cake in pan and pierce entire surface with fork. In a small bowl, blend juice and icing sugar thoroughly. Spoon evenly over cake.
[Name] BBQ Chicken and Rice [AuthorId] 21278 [AuthorName] CrapScreamer [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this BBQ Chicken and Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/80/9/picR3Gfpx.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "4"] [RecipeIngredientParts] ["barbecue sauce", "chicken breasts", "rice", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 741.0 [FatContent] 14.2 [SaturatedFatContent] 4.0 [CholesterolContent] 92.8 [SodiumContent] 893.5 [CarbohydrateContent] 111.3 [FiberContent] 1.9 [SugarContent] 24.4 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour BBQ Sauce into pan, fill the empty bottle with tap water (or something fancier if you're\"that way\"] and pour about half of it into the pan as well. Stir until blended over low-medium heat. Add thawed chicken. Cook chicken and sauce while stirring over medium heat until chicken is done, then turn down to low. Keep an eye on it and add more water from the bottle if needed. For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED. when everything's done, pile it on a plate and eat it up. Sometimes I add a dash or two of\"Kick-Yo-Ass\" hot-sauce for a little spice.
[Name] Mole con chica pollo [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT1H50M [PrepTime] PT40M [TotalTime] PT2H30M [DatePublished] 2001-10-16T18:40:00Z [Description] The kids call this Chocolate Chicken - they love opening up the hen and finding the little relleno suprise inside. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/81/0/pic0NRc5d.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "2", "1/2", "1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["chili pepper", "cheddar cheese", "Knorr chicken bouillon", "dried oregano", "chili powder", "cumin", "cinnamon", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 530.3 [FatContent] 27.9 [SaturatedFatContent] 14.2 [CholesterolContent] 277.8 [SodiumContent] 1637.7 [CarbohydrateContent] 3.5 [FiberContent] 0.7 [SugarContent] 1.4 [ProteinContent] 63.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash and remove gizzards and livers from cavities of hens. Place innards in a small saucepan add water to cover by 1 inch, boullion, oregano, chile powder, cumin, cinnamon and garlic. Bring to a boil, reduce heat, and simmer. Dry hens and sprinkle with salt and pepper, inside and out Remove chili peppers from can, put liquid from can into broth along with any left over chilis, chopped. Place cheese inside of chili peppers and stuff inside hen. Tuck wings, secure cavity with pin (I use turkey lacers] place in a deep oven going pan so that they fit snugly. Remove broth from heat and strain Replace broth in pan, add Mole sauce. Stir until smooth. Pour Sauce over hens. Bake,uncovered, basing with sauce every 20 minutes until done, about 1 1/2 hours. Serve with tortillas, beans and pass the extra sauce.
[Name] lemon parsley chicken rice [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this lemon parsley chicken rice recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "4", "1/3", "1 1/2", "2 1/2", "1/8", "1", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "chicken breasts", "lemon juice", "rice", "water", "rosemary", "fresh parsley"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 459.4 [FatContent] 21.5 [SaturatedFatContent] 9.2 [CholesterolContent] 94.2 [SodiumContent] 102.9 [CarbohydrateContent] 40.8 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a skillet, melt butte and oil over medium heat. Sauté chicken until no pink remains. Add rice, water, lemon juice and rosemary. Bring to a boil. Reduce heat, cover and simmer about 4 minutes. Add spinach leaves, recover and simmer 6 minutes. Take off the heat, stir in cream and parsley.
[Name] Pretty Honey Butter [AuthorId] 20567 [AuthorName] Shannon Weber [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-16T18:40:00Z [Description] This is a pretty spread, and wonderful with hot homemade rolls--it makes a nice gift for a new neighbor if given with a hot loaf of bread. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/3"] [RecipeIngredientParts] ["honey", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1181.4 [FatContent] 61.4 [SaturatedFatContent] 38.8 [CholesterolContent] 162.5 [SodiumContent] 474.0 [CarbohydrateContent] 166.4 [FiberContent] 1.4 [SugarContent] 144.4 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] With an electric mixer mix honey, butter and any kind of jam you wish. If scooped with an ice-cream scoop this looks like pretty ice-cream. If we are having company, I like to make a couple of different colors of honey butter.
[Name] pineapple and cheese ball [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-16T18:40:00Z [Description] Make and share this pineapple and cheese ball recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Potluck", "< 15 Mins"] [RecipeIngredientQuantities] ["16", "1/2", "1/4", "1", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "green pepper", "onion", "liquid smoke", "salt", "crushed pineapple", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3117.4 [FatContent] 315.2 [SaturatedFatContent] 113.2 [CholesterolContent] 499.0 [SodiumContent] 3671.4 [CarbohydrateContent] 48.9 [FiberContent] 22.7 [SugarContent] 12.7 [ProteinContent] 55.2 [RecipeServings] nan [RecipeYield] 1 ball [RecipeInstructions] add cream cheese with onions, green pepper. add smoke, salt and pineapple. form into ball. roll in pecans. chill.
[Name] Skewered Chicken in Mole Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4H2M [PrepTime] PT5H [TotalTime] PT9H2M [DatePublished] 2001-10-16T18:40:00Z [Description] The original for this was clipped out of a newspaper-I've adjusted the spices to suit my taste. I also like to garnish with chopped cilantro. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Healthy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["5", "3", "4", "1/2", "1/2", "1", "3", "1", "1/4", "2", "2", "2 1/2", "1", "3", "3 -4", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "onions", "ground coriander", "chili powder", "white sugar", "cinnamon", "ground cloves", "peanut butter", "diced tomatoes", "raisins", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 559.9 [FatContent] 10.2 [SaturatedFatContent] 2.2 [CholesterolContent] 222.4 [SodiumContent] 548.5 [CarbohydrateContent] 21.0 [FiberContent] 2.9 [SugarContent] 10.7 [ProteinContent] 92.0 [RecipeServings] 6.0 [RecipeYield] 12 skewers [RecipeInstructions] In a large saucepan saute onions in the oil until browned. Add the coriander, aniseed, chili powder, sugar, cinnamon and cloves. Cook for 2 minutes. Add tomatoes, P. B. ,cocoa powder, 2 cups of the broth, raisins and garlic. Bring to a boil then reduce to a simmer-stirring. Taste then season with salt and pepper. Remove from heat, cool slightly and then puree to smooth. Use remaining broth if needed. Set aside about 1/2-3/4 cup for dipping. Let cool and then marinate chicken for 4 hours in fridge. Skewer chicken on bamboo skewers and place on an oiled baking sheet. Bake at 350 for 12-14 minutes. Serve hot with the reserved dip.
[Name] Applesauce [AuthorId] 21323 [AuthorName] Alberta [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-16T18:41:00Z [Description] I do like easy and good. Using organic apples, just core them. If not then peel the apples first. This is made to your order--the amount you want and the sweetness you like. Prep time depends on if you have to peel the apples or not--cooking time on just how soft you like them. If you prefer to microwave, the time is shortened by about 10 minutes. Use less water, comes out better. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1/3 - 1/2", "1/2", "1/2 - 1", "1"] [RecipeIngredientParts] ["apple", "allspice", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 253.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 65.8 [FiberContent] 2.8 [SugarContent] 61.8 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 3-6 Cups [RecipeInstructions] Core apples (and/or peel-see message]. Cut into chunks the size you prefer. Put water into saucepan with apples. Dump red hot candies over top. About 10 minutes into cooking time, mix candies into softened apples. Simmer until as soft or done as you like it.
[Name] Make your own Mexican Pizza [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-16T18:41:00Z [Description] This is the Friday night special at my home, the Sunday special if kids are coming with parents for football. Cant go wrong with this recipe! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Cheese", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "2", "2", "1", "2", "1", "2", "1", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["flour tortillas", "monterey jack cheese", "chicken", "beef", "chilies", "chipotle chiles in adobo", "black olives", "tomatoes", "salsa", "red onion", "milk", "sour cream", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 680.5 [FatContent] 45.9 [SaturatedFatContent] 25.9 [CholesterolContent] 113.1 [SodiumContent] 1176.3 [CarbohydrateContent] 46.0 [FiberContent] 4.6 [SugarContent] 11.7 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F degrees. Pull out a cookie sheet and lay out four tortillas. use 1/4 cup cheese on each and top with another tortilla. Evenly distribute the salsa and top with whatever toppings you like, and top with the remaining cheese, reserving the sour cream, guac and cilantro for when the pizzas come out of the oven. Bake for about 15-20 minutes, until hot and bubbly. Serve with refried beans, cactus salad and Mexican fruit salad.
[Name] Chilies Rellenos [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Chilies Rellenos recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Mexican", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1", "6", "1/2", "4", NA] [RecipeIngredientParts] ["chorizo sausage", "onion", "raisins", "dried oregano", "salsa", "poblano chiles", "flour", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 554.1 [FatContent] 37.1 [SaturatedFatContent] 12.3 [CholesterolContent] 207.5 [SodiumContent] 1244.5 [CarbohydrateContent] 29.2 [FiberContent] 3.4 [SugarContent] 12.0 [ProteinContent] 27.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large fry pan combine first 6 ingredients and cook until chorizo is cooked. Remove from heat. Cut chilies open lengthwise and remove seeds. Fill chilies equally and roll in flour. Heat the oil over medium high heat. Whip the whites to medium peaks and fold in yolks. Dip the chilies into the batter-holding the stems and gently slide into the hot oil-cook 3 at a time-turning so that they are golden brown on all sides. Repeat. Serve with fresh salsa.
[Name] Chorizo [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Chorizo recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Lactose Free", "Free Of...", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["onion", "garlic cloves", "dried oregano", "cumin", "chili powder", "black pepper", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 1297.7 [FatContent] 97.9 [SaturatedFatContent] 36.1 [CholesterolContent] 327.2 [SodiumContent] 311.0 [CarbohydrateContent] 22.1 [FiberContent] 5.7 [SugarContent] 7.6 [ProteinContent] 80.1 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] Put everything except the pork in a food processor and puree. Add 1/2 the pork, pulse, add remaining pork and pulse to mix well. Remove and wrap in waxed paper, then plastic wrap. I like to chill this for a day or two to let the spices do their thing! Salt to taste-I like this with alot of salt however 1 to 1 and 1/2 teaspoons is a good start.
[Name] Salsa Cruda I [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Salsa Cruda I recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "2", "2", "3", "1", "1", NA] [RecipeIngredientParts] ["tomatoes", "red onion", "garlic", "cilantro", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.5 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 10.5 [CarbohydrateContent] 11.2 [FiberContent] 2.9 [SugarContent] 6.3 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Squeeze out the seeds and place them cut side down and roast under a broiler till skins brown/blacken. Cool Peel Chop Mix with other stuff. Let stand 15 minutes. Toss well.
[Name] Elderberry Jam - Microwave [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT41M [PrepTime] PT10M [TotalTime] PT51M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Elderberry Jam - Microwave recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Canadian", "Kid Friendly", "Microwave", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "1"] [RecipeIngredientParts] ["berries", "sugar", "apple", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 155.1 [FiberContent] 0.8 [SugarContent] 153.5 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Wash the berries and put into a large bowl. Add the grated apple and lemon juice, and cover with pierced plastic wrap. Cook for 7 or 8 minutes on high, then leave to stand for 10 minutes, covered Stir in the sugar and cook uncovered for 15-20 minutes on high, Test by stirring with a wooden spoon, If it leaves a channel, the setting point has been reached. If not, cook for a further 2 or 3 minutes on high. Pour into hot sterilized jars. seal and cover.
[Name] Vegetable Saute [AuthorId] 10283 [AuthorName] Tania Robichau [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Vegetable Saute recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "2 -3", "1/2 - 1", NA, NA, NA, NA, "1/4"] [RecipeIngredientParts] ["button mushrooms", "onions", "green peppers", "zucchini", "butter", "pepper", "garlic powder", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.5 [FatContent] 16.9 [SaturatedFatContent] 10.6 [CholesterolContent] 44.3 [SodiumContent] 208.5 [CarbohydrateContent] 10.0 [FiberContent] 2.6 [SugarContent] 5.5 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Start w/ large skillet melt two slices of butter and brown your onions. Next add more butter and saute your bell peppers. Last add more butter and grill your zucchini. After each vegetable has been cooked put into a seperate dish and you can layer. Lastly clean out pan and grill mushrooms in butter and don't forget to season each batch with seasonings according to taste. When mushrooms have finished cooking sprinkle with parmesan cheese and garlic if you wish.
[Name] beef cheese log [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this beef cheese log recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Potluck", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "Worcestershire sauce", "black olives", "onion", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 863.9 [FatContent] 79.4 [SaturatedFatContent] 44.4 [CholesterolContent] 289.4 [SodiumContent] 2193.7 [CarbohydrateContent] 11.9 [FiberContent] 0.3 [SugarContent] 9.1 [ProteinContent] 29.1 [RecipeServings] nan [RecipeYield] 1 log [RecipeInstructions] soften cream cheese. add mayo, worcestershire sauce, onions and olives. chill until firm. roll into 1 1/2 in. thick log. roll in chopped dried beef. garnish with parsley.
[Name] Boiled Peanuts [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H15M [PrepTime] PT3M [TotalTime] PT1H18M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Boiled Peanuts recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Very Low Carbs", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/4"] [RecipeIngredientParts] ["peanuts", "water", "salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 2571.9 [FatContent] 223.3 [SaturatedFatContent] 31.0 [CholesterolContent] 0.0 [SodiumContent] 70852.4 [CarbohydrateContent] 73.2 [FiberContent] 38.6 [SugarContent] 18.0 [ProteinContent] 117.0 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Place peanuts in a large saucepan. Mix the water and salt to make a birne. Cover the peanuts with the brine. Bring ot a boil, cover, and boil until the shells are tender-around 45 minutes. Remove from heat. Let stand 30 minutes, drain well. Keeps in the fridge for up to 1 week.
[Name] Tequila-Chili Spiked Vegetables [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Tequila-Chili Spiked Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Tex Mex", "Southwestern U.S.", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "1", "8", "4", "4", "1 1/2", NA] [RecipeIngredientParts] ["radishes", "jicama", "carrots", "lime juice", "salt", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 49.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 485.7 [CarbohydrateContent] 11.5 [FiberContent] 4.7 [SugarContent] 4.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash radishes-leave on the greens and arrange on a plate. Peel jicama and cut into 1/2 x 1/2 inch sticks-arrange. Peel carrots and cut into sticks. Mix together the tequila and line juice. In another bowl mix the chili powder and salt. To serve dip the veg into the tequila lime, then the chili salt and eat.
[Name] Pickled Black-Eyed Peas [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT48H [PrepTime] PT10M [TotalTime] PT48H10M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Pickled Black-Eyed Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Vegan", "Kosher", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "1/4", NA] [RecipeIngredientParts] ["black-eyed peas", "olive oil", "white wine vinegar", "garlic clove", "onion", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 613.7 [FatContent] 55.0 [SaturatedFatContent] 7.7 [CholesterolContent] 0.0 [SodiumContent] 510.1 [CarbohydrateContent] 24.4 [FiberContent] 5.8 [SugarContent] 0.4 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain liquid from peas. Place in bowl, add remaining ingredients. Mix. Store in covered jar. Refrigerate for 2 days before serving (if you can wait that long].
[Name] Lemon Creme Tarts [AuthorId] 19924 [AuthorName] Jennifer [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Lemon Creme Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "Potluck", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["30", "2 -3", "5", "7", "4", "3", "3", NA] [RecipeIngredientParts] ["lemons, rind of", "lemon juice", "fine sugar", "eggs", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.1 [FatContent] 2.3 [SaturatedFatContent] 1.2 [CholesterolContent] 45.2 [SodiumContent] 9.2 [CarbohydrateContent] 7.2 [FiberContent] 0.0 [SugarContent] 6.8 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 30 individual tarts [RecipeInstructions] Partially bake and cool the tart shells. On low speed, beat together lemon rind,juice and sugar. Slowly beat in whip cream til blended, then beat in eggs and yolks 1 at a time. Pour into tart shells and bake at 350 til filling just set but not colored about 15-20 minutes. Cool completely. Dust with icing sugar before serving.
[Name] American Traditional Pumpkin Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H50M [PrepTime] PT1H [TotalTime] PT2H50M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this American Traditional Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "2", "2", "1", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "brown sugar", "pumpkin mush", "cinnamon", "ginger", "clove", "salt", "evaporated milk", "pumpkin"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 218.3 [FatContent] 9.4 [SaturatedFatContent] 2.5 [CholesterolContent] 79.3 [SodiumContent] 291.7 [CarbohydrateContent] 30.3 [FiberContent] 1.2 [SugarContent] 19.3 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and eggs. Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling into the pie shell. Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets. --------Pumpkinmush-----------. cut pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut-side up. Bake for 50 minutes or until very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or puree in a blender/food processor. Makes about 4 cups.
[Name] Classic Cheese Ball [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Classic Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Kosher", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["cheddar cheese", "cream cheese", "blue cheese", "dry mustard", "onion powder", "garlic powder", "port wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4279.0 [FatContent] 374.8 [SaturatedFatContent] 237.7 [CholesterolContent] 1145.3 [SodiumContent] 7329.4 [CarbohydrateContent] 36.0 [FiberContent] 1.7 [SugarContent] 9.1 [ProteinContent] 198.7 [RecipeServings] nan [RecipeYield] 1 cheese ball [RecipeInstructions] Mix all cheeses with mustard, onion, garlic and enough port wine to soften. Shape into ball. Wrap with plastic wrap. Refrigerate. Before serving you can roll in any number of coatings- Finely chopped nuts,parsley or cover with 1 cup cream cheese mixed with 2 Tbsp prepared horseradish and 1/2 cup finely chopped beets.
[Name] Perruso's Spaghetti and Meatballs [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2001-10-16T18:41:00Z [Description] Another of my Stepmother's family recipes. It's a classic! I always double the meatballs so we have them for meatball subs. Yummy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/82/9/picoGYhBI.jpg" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "European", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "1 1/2", "1", "1", "2", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["tomato puree", "dried oregano", "dried basil", "salt", "black pepper", "garlic", "onion", "lean ground beef", "egg", "dried parsley", "fresh parsley", "romano cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 429.8 [FatContent] 22.8 [SaturatedFatContent] 8.3 [CholesterolContent] 93.7 [SodiumContent] 1266.0 [CarbohydrateContent] 31.1 [FiberContent] 6.2 [SugarContent] 15.5 [ProteinContent] 28.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pour puree into large saucepan-at least 4 quarts. Fill each can about one third uell of water-swish around and add water to puree. Add oregano, basil, salt and pepper. Mix well. Turn on medium heat. While sauce is cooking, uncovered, fry sausage links in a heavy skillet for 15 minutes. When browned and partially cooked add to sauce. Saute onion and garlic in a small amount of the sausage drippings. Add to sauce. Mix well. To make meatballs combine the beef, egg, parsley and romano cheese with enough bread crumbs so that the mixture can be formed into balls and hold their shape. This makes around 10 medium or 18ish small meatballs. Fry meatballs in the sausage pan until browned on all sides. Add to sauce. Cook over low heat for 3-4 hours, stirring frequently. Add a bit of water if the sauce becomes to thick. Add more oregano, basil salt or pepper to taste.
[Name] Chili Sweet Potatoes [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-10-16T18:41:00Z [Description] Make and share this Chili Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Tex Mex", "Southwestern U.S.", "Spicy", "Thanksgiving", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", "4", NA] [RecipeIngredientParts] ["sweet potatoes", "chili powder", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 273.3 [FatContent] 22.4 [SaturatedFatContent] 10.8 [CholesterolContent] 45.9 [SodiumContent] 344.2 [CarbohydrateContent] 15.3 [FiberContent] 3.2 [SugarContent] 3.0 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place sliced potatoes in an oven going glass dish in one layer, overlapping potatoes. Sprinkle chili powder over potatoes. Dot with butter. Lay strips of bacon on top. Bake in a 350 oven until bacon is crisp.
[Name] Party Chicken Enchilada Casserole [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-16T18:45:00Z [Description] Make and share this Party Chicken Enchilada Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/2/y5HpiaLaQ4aqSigLlNpe_Chick%20Ench%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/2/na2B0UblRpiNydj7FGEI_Chick%20Ench%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/2/IJlWhaORQIykVX4lRGwI_Chick%20Ench%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/2/picf9Nao6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/2/picKOpZ8Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/2/picek1iO4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/2/picheap1w.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Southwestern U.S.", "Mexican", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "3", "1/4 - 1/2", "1", "3/4", "2 1/2", "1", "1 1/2", "12"] [RecipeIngredientParts] ["onion", "green pepper", "butter", "margarine", "green chili peppers", "butter", "margarine", "flour", "ground coriander", "salt", "chicken broth", "sour cream", "monterey jack cheese", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 93.0 [Calories] 748.5 [FatContent] 38.3 [SaturatedFatContent] 19.0 [CholesterolContent] 105.5 [SodiumContent] 1618.7 [CarbohydrateContent] 68.2 [FiberContent] 4.7 [SugarContent] 6.3 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.", "Combine onion mixture in a bowl with chopped chicken and green chili peppers.", "Set aside.", "For sauce, in the same pan melt 3 tablespoons butter.", "Stir in flour, coriander and salt.", "Stir in chicken broth all at once.", "Cook and stir till thickened and bubbly.", "Remove from heat.", "Stir in sour cream and 1/2 cup of the cheese.", "Stir 1/2 cup of the sauce into the chicken mixture.", "Fill each tortilla with about 1/4 cup of the chicken mixture.", "Roll up and arrange in a 13x19x2 baking dish.", "Pour remaining sauce over and sprinkle with remaining cheese.", "Bake, uncovered in a 350 oven about 25 minutes or until bubbly.", "Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed." ]
[Name] Crispy fried Tacos OR Tacos Dorados [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2001-10-16T18:48:00Z [Description] Make and share this Crispy fried Tacos OR Tacos Dorados recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Mexican", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "1/2", "12", "1", "2", "1/2", "1 1/2", NA, "1/2 - 1", NA] [RecipeIngredientParts] ["tomatoes", "onion", "garlic", "beef", "pork", "salt", "corn tortillas", "milk", "sour cream", "queso fresco", "farmer cheese", "salsa", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2047.4 [FatContent] 158.7 [SaturatedFatContent] 30.9 [CholesterolContent] 248.5 [SodiumContent] 1303.9 [CarbohydrateContent] 77.5 [FiberContent] 11.8 [SugarContent] 9.2 [ProteinContent] 82.8 [RecipeServings] nan [RecipeYield] 12 Tacos Dorados [RecipeInstructions] Puree the tomato, onion and garlic in a food processor. Heat the oil in a medium skillet over medium high heat. Cook tomato filling until thick and reduced-around 5 minutes. Add the meat of choice and mix well. Remove from heat and season with salt. Heat the tortillas and place an equal amount of filling on each. Roll and secure with toothpicks OR assemble all and chill seam side down. Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides. If you are not using the toothpicks-I dont-place seam side down in the hot oil first. Remove and drain-repeat and keep warm in the oven until done. When done place 3 on each plate and top with Guacamole, cream and salsa. Garnish with Cilantro and cheese. Serve with refried beans and Cactus Salad!
[Name] Smoked Fish [AuthorId] 21058 [AuthorName] Joe Williams [CookTime] PT31M [PrepTime] PT30M [TotalTime] PT1H1M [DatePublished] 2001-10-16T18:48:00Z [Description] Make and share this Smoked Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Trout [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "6", "1", "3/4 - 1 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["tuna fillets", "trout fillets", "limes", "lemons", "fresh garlic cloves", "mustard", "butter", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.9 [FatContent] 33.2 [SaturatedFatContent] 16.4 [CholesterolContent] 165.6 [SodiumContent] 499.8 [CarbohydrateContent] 5.4 [FiberContent] 1.3 [SugarContent] 0.9 [ProteinContent] 47.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare grill and bring to 300°F. Soak five large hickory chunks in water (available in any good grocery store]. In a microwave safe dish squeeze the juice from lemon and lime. Remove all seeds. Add about 1/2 teaspoon of zest of each (the peel finely ground]. Add all ingredients except fish. Microwave on half power for about 5 minutes stirring every 1 1/2 minutes until butter melts. Remove and stir well. Spray grills with Pam or use vegetable oil and coat well. Add hickory chunks to coals and wait 5 minutes. Coat fish fillets with microwave mixture well. Place filets skin side down on grills. Pour rest of mixture over fillets. Cook with grill covers down. Must allow to smoke not flare ups. Cook until fish flakes easily with fork. Usually about 20 minutes.
[Name] Bake Fish [AuthorId] 13787 [AuthorName] Marites ladio [CookTime] PT2H30M [PrepTime] PT45M [TotalTime] PT3H15M [DatePublished] 2001-10-16T18:48:00Z [Description] Make and share this Bake Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Bass [Keywords] ["Rice", "Asian", "Weeknight", "Microwave", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "3", "2", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["red chilies", "ginger", "coriander leaves", "sugar", "lime juice", "tomatoes", "spring onion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 35.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.6 [CarbohydrateContent] 7.7 [FiberContent] 1.5 [SugarContent] 2.9 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash slit lenghtwise and pat dry fish on both sides. Marinate the fish with all the ingredients for 2 hours. Using combination 4,put to roast for about 30 minutes or until the fish is done. Place cooked fish on a big plate,garnish with slice tomatoes and spring onion. Serve hot rice.
[Name] Jamaican Beef Patties [AuthorId] 20902 [AuthorName] Rob6543 [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2001-10-16T18:51:00Z [Description] Make and share this Jamaican Beef Patties 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/12/83/6/H6aXgxpKTFSuXPElkG5I_677310118960996.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/6/Bfv6slIwR36DEs1wfK5K_677310132294328.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/6/ypZCi6iRAKvMiRtZUQvm_661204187238256.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/6/4Rfuyp7fTiO9oK2XfLt9_677311242294217.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/6/RtGsW7emQZG9CAmK6szN_20200312_125827.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/6/JwgusymiRcOwnNwnr1Fb_20200312_125819.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/6/nSnAY8JSAOypyoLyu45x_20200312_130238.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/6/0DHI9tXtTW6Ym3Q2oEyx_20200312_130304.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/6/F30W5Q5TT7mGkRISiHHI_677310108960997.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Caribbean", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 -3", "2", "1", "1", "2", "1", "1/2", "1/2", "1/2", "2", "1", "3/4 - 1 1/2", "3", "1/2", "2", "1", "3/4", "1", "2", "1"] [RecipeIngredientParts] ["scallions", "ground beef", "onion", "thyme", "habanero", "black pepper", "salt", "ketchup", "paprika", "water", "all-purpose flour", "salt", "curry powder", "butter", "shortening", "vinegar", "egg"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 1131.9 [FatContent] 69.6 [SaturatedFatContent] 37.5 [CholesterolContent] 328.6 [SodiumContent] 1218.9 [CarbohydrateContent] 88.9 [FiberContent] 5.4 [SugarContent] 3.8 [ProteinContent] 37.1 [RecipeServings] nan [RecipeYield] 6-15 patties [RecipeInstructions] --------DoughDirections---------. Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add butter or shortening and process until mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour. ---------FillingDirections----------. Preheat oven to 350 degrees. Mix together meat, scallions, salt, onion and 1 tablespoon of thyme. Place in the frying pan with a teaspoon of cooking oil and cook over medium heat until meat is cooked, about 10 minutes. Pour off excess fat. Add in breadcrumbs, the rest of the thyme, black pepper, habanero, paprika, and ketchup. Cook 15 minutes more, adding water as necessary to keep the mixture moist. Cool before filling pastry. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles or whatever shapes you want. Put filling on one half of the dough. Brush the edges of the dough with the beaten egg. Fold the dough over the filling to make a half moon shape and press the edges together firmly, sealing them with a fork. Place the patties on a greased cookie sheet and bake 20-25 minutes. If making cocktail size, cut the dough into 3-inch circles.
[Name] Traditional Style Swiss Steak [AuthorId] 18977 [AuthorName] Peg1933 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-10-16T18:51:00Z [Description] Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Belgian", "European", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "3", "1/4", "1", "1", "1", "1 1/2", "1 1/2", "3", "3", NA, NA] [RecipeIngredientParts] ["yellow onions", "green peppers", "garlic powder", "whole tomatoes", "tomato sauce", "black pepper", "flour", "butter", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 893.2 [FatContent] 32.8 [SaturatedFatContent] 13.2 [CholesterolContent] 216.8 [SodiumContent] 814.9 [CarbohydrateContent] 61.5 [FiberContent] 7.7 [SugarContent] 14.3 [ProteinContent] 87.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Grease interior of covered roasting pan or Dutch oven. Cut round steak into serving size pieces (approximately 4 inch squares]. Sprinkle both sides of steak pieces with Aldolph's tenderizer. Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block]. Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat. Do this to both sides several times. Remove the \"pounded and floured\" meat, and continue with remaining pieces. Heat heavy skillet until droplet of water rolls when dropped into hot skillet. Now add the Crisco; when Crisco is melted, add the butter. Quickly fry steak pieces, in batches, until browned good on both sides. Remove to plate until all steak has been browned. Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder. Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper. Cook the peppers and onions until lightly browned on edges. Do not let burn! Pour in the canned whole tomatoes and tomato sauce. Break up tomatoes a bit with a spoon, leaving some in rather large pieces. When this comes to a boil, remove from heat. Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan. Place fried steak over the top. Cover and bake 1 3/4 hours. Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out. You want to maintain a gravy. Serve in large \"Country Style Bowl\" with side dish of buttered and creamed mashed potatoes. My family enjoys mayo cole slaw as the side dish with the Swiss Steak. AND lots of bread and butter to dunk into the \"gravy\".
[Name] Veggie-Filled Chicken Cacciatore [AuthorId] 21144 [AuthorName] Grace32 [CookTime] PT1H15M [PrepTime] PT25M [TotalTime] PT1H40M [DatePublished] 2001-10-16T18:51:00Z [Description] This is a bunch of recipes I found on the internet meshed together - plus, I added a few of my own ideas! It as not as much work as it looks like - most of the 'cook time' is in the oven. Follow the recipe, and the chicken will 'fall off the bone'. Delicious! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/8/picLAH76S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/8/picVYe8RD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/83/8/picNcBXV8.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "4", "1/2", "1", "1", "1", "5 -6", NA, "1", NA, "1/4", "2 -3", "2", "1", NA] [RecipeIngredientParts] ["chicken legs", "chicken thighs", "olive oil", "flour", "onion", "zucchini", "garlic", "fresh mushrooms", "tomatoes", "fresh basil", "dry red wine", "bay leaves", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 806.6 [FatContent] 53.2 [SaturatedFatContent] 13.9 [CholesterolContent] 205.9 [SodiumContent] 448.0 [CarbohydrateContent] 26.9 [FiberContent] 3.2 [SugarContent] 6.2 [ProteinContent] 52.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix salt, pepper& flour together. Wash chicken (taking off excess skin& roll in flour mixture]. Put a little onion& a bit of the garlic& a few whole basil leaves in 3/4 the oil, then brown chicken on all sides in the oil. Remove from the pan and drain on paper towels (May need to add more oil as you go along]. Remove gristle from pan, leaving the oil; add the onion& half the garlic and stir until onion is just wilted, then add, zucchini& mushrooms- cook, stirring for a moment (not long, it will also be cooking in the oven]. Place the browned chicken pieces into a large oven-proof casserole& pour the onion-veggie mixture over the chicken. In the same frying pan, add the rest (1/4 cup] of the oil& add the other half of the garlic, then add the crushed tomatoes, bay leaves, Italian spices, and wine. Simmer a few minutes. Pour over the chicken, cover and bake in a 350 degree oven about 45 minutes or until the chicken is done; then, uncover the chicken, top with chopped basil& parmesan and bake an additional 15-20 minutes to allow cheese to melt& sauce to thicken. Serve with white rice with a little of the sauce on top. Note: To reduce fat& calories, you can remove the skin from the chicken& omit the olive oil from the sauce. I prefer to remove the skin while eating- the basil& chesse form a kind of crust so you can still have that without the skin. Cooking with the skin on keeps the chicken moist.
[Name] Jalapeno Pepper Stuffed Cherry Peppers [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-16T18:55:00Z [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 and can be filled with almost anything. Love 'em!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Spicy", "Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1/3", "3", "3", "1", "1"] [RecipeIngredientParts] ["cream cheese", "green onions", "garlic sausage", "green chilies", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 17.1 [FatContent] 1.7 [SaturatedFatContent] 0.9 [CholesterolContent] 5.3 [SodiumContent] 15.7 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 16 appetizers [RecipeInstructions] Cut 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] Stove Top No Bake Scotch Scones [AuthorId] 14987 [AuthorName] barbaja w. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-16T18:55:00Z [Description] Stovetop scotch scones griddle from New Settlement Cookbook sent by Barbaja w. I like the change from being usual oven bake (New Settlement Cookbook) [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Lunch/Snacks", "Scottish", "European", "Kid Friendly", "Winter", "Christmas", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "1/4", "1/2", NA, "1/4", NA, NA, NA] [RecipeIngredientParts] ["sugar", "cream of tartar", "flour", "baking soda", "salt", "butter", "buttermilk", "raisins", "ginger", "powdered sugar", "butter", "honey"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 59.3 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 5.3 [SodiumContent] 93.9 [CarbohydrateContent] 8.8 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 1.3 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] ["Must have a griddle if want to be stovetop, but may also try 350°F oven (I don't know how long because I always use griddle].", "Sift together dry ingredients then cut in butter or lard. Make a hole in the center and pour in buttermilk.", "Stir until a soft dough mix. Roll out with rolling pin to 1/2 inch thick.", "Cut into squares and then fry on a hot greased griddle as if pancakes, but will be thicker.", "Brown both sides or a oven as mentioned above.", "Serve hot or cold with frosting or powdered sugar. I like butter alone." ]
[Name] Voodoo Pasta [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-16T18:55:00Z [Description] This is a spicy, Cajun pasta. You can make it more spicy if you dare. Serve with garlic bread and a salad. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Cajun", "< 30 Mins"] [RecipeIngredientQuantities] ["16", "1", "1", "1", "1", "1", "1", "1", "1", "3/4", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["fettuccine pasta", "smoked sausage", "alfredo sauce", "Tabasco sauce", "paprika", "onion powder", "garlic powder", "cayenne", "white pepper", "black pepper", "thyme", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 698.8 [FatContent] 35.0 [SaturatedFatContent] 11.0 [CholesterolContent] 155.4 [SodiumContent] 980.4 [CarbohydrateContent] 66.9 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook fettuccine noodles. Cut smoked sausage into slices. Sprinkle with blackening seasoning. Cook in skillet until brown. Into sausage stir; Alfredo, Tabasco. HEAT. Pour over pasta. Toss until coated. ------BLACKENING SEASONING------. Mix all spices together and sprinkle on meat.
[Name] Potato And Cauliflower Sour Vegetable [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT12M [PrepTime] PT12M [TotalTime] PT24M [DatePublished] 2001-10-16T18:57:00Z [Description] Make and share this Potato And Cauliflower Sour Vegetable recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cauliflower", "Vegetable", "Asian", "Indian", "Microwave", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/4", "1", "1", "1 1/2", "1", "1/4", "1/2", "1/4", "1", "1", "3/4", "1/2", "2"] [RecipeIngredientParts] ["potatoes", "cauliflower", "tomato puree", "black cardamom pod", "bay leaf", "asafoetida powder", "turmeric powder", "anise seed", "kashmiri chili powder", "coriander powder", "salt", "garam masala"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 252.9 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 496.9 [CarbohydrateContent] 46.6 [FiberContent] 8.7 [SugarContent] 5.9 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel potato skins. Pierce whole potatoes with a fork at 3-4 places all over. Place them on the circumference of a microwave turntable. Microwave on high for 3 1/2 minutes so that they are partially cooked. Allow standing time of 5 minutes. Heat oil in a frying pan. Add black cardamom, bay leaf and asafoetida. Cut potatoes into big cubes and deep fry in hot oil on medium flame till pink in colour. Deep fry cauliflower florets similarly. Remove onto a tissue paper. Microwave oil on high for a minute in a glass dish. Add turmeric powder, aniseeds, carom seeds, red chilli powder, corriander powder, salt and garam masala to oil. Mix it really well. Add 6 tbsp of water. Microwave on high for 1 1/2 minutes uncovered. Add tomato puree now and microwave uncovered on high for a minute. Add fried potatoes and cauliflower. Mix well. Add curd. Mix and microwave on medium for 3 minutes uncovered. Serve immediately garnished with chopped corriander.
[Name] Mediterranean-Style vegetables [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-16T18:57:00Z [Description] Make and share this Mediterranean-Style vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4", "2", "1", "1/4", "3"] [RecipeIngredientParts] ["zucchini", "yellow sweet peppers", "green sweet peppers", "broccoli florets", "reduced-sodium chicken broth", "garlic", "dried basil", "oregano", "pepper", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 43.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 18.0 [CarbohydrateContent] 8.4 [FiberContent] 2.2 [SugarContent] 4.8 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a Dutch oven or large kettle combine zucchini, sweet peppers, broccoli, chicken broth, garlic, basil or oregano, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 6-8 minutes or until crisp-tender, stirring occasionally. Stir in tomatoes.
[Name] Danish "forloren Skilpadde" Mock Turtle Soup [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10H30M [PrepTime] PT10H [TotalTime] PT20H30M [DatePublished] 2001-10-16T18:59:00Z [Description] This is a tradional Danish dish. It is a work up to make but well worth the effort. My Mother's Ladies Aux. would prepare this for their annual Bazaar (that's Bazaar, not bizarre) as a fund raising dinner for perhaps 200 people. It was a true group effort with one woman preparing the meat balls another the fish balls etc. There would be a great deal of interaction I can assure you
[Name] Danish "Frikadeller" Meat Patties [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT12M [PrepTime] PT1H [TotalTime] PT1H12M [DatePublished] 2001-10-16T19:00:00Z [Description] This is an other traditional Danish recipe and they are delicious. Try changing the spice to your liking. Maybe a little mace. You'll find the basic recipe here on Zaar under Danish "Fars" Meat balls. Have your butcher mince the meat super fine and mix, mix, mix it well [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Danish", "Scandinavian", "European", "Very Low Carbs", "Low Protein", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "4"] [RecipeIngredientParts] ["butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 203.3 [FatContent] 23.0 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 163.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown the butter in a fry pan. Shape the meat mixture into oval patties about 4\" long and 1/2\" thick. Use two wet spoons. Fry on each side for about 5 minutes or until they are really brown and cooked inside. Shake them on the pan to get them brown all over.
[Name] Rice Krispies Chocolate Roll [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-17T09:03:00Z [Description] Make and share this Rice Krispies Chocolate Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Rice", "Kid Friendly", "< 15 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "3/4", "2", "4 1/2", "1/3", "3", "1 1/2", "2/3"] [RecipeIngredientParts] ["corn syrup", "white sugar", "peanut butter", "butter", "butter", "milk", "icing sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 189.5 [FatContent] 7.9 [SaturatedFatContent] 3.1 [CholesterolContent] 9.6 [SodiumContent] 113.0 [CarbohydrateContent] 28.6 [FiberContent] 1.0 [SugarContent] 17.4 [ProteinContent] 2.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] For outside of roll, melt together corn syrup and sugar. When mixture bubbles, remove from heat and add the rest of the \"outside\" ingredients. Grease a cookie sheet and put greased wax paper on it. Spread the Rice Krispies mixture evenly on the wax paper. In a bowl, mix filling ingredients together. Spread filling on Rice Krispies mixture and roll up like a jelly roll. Slice when cool, and store in the refrigerator.
[Name] Herbed Rack of Lamb [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-17T09:03:00Z [Description] Make and share this Herbed Rack of Lamb 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/12/84/7/picYa1gcr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/7/picc55oRe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/7/picDPG5Ft.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/7/piclOdEeK.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/2", "1/2", NA, NA, "1/2"] [RecipeIngredientParts] ["rack of lamb", "fresh parsley", "spring onion", "garlic", "rosemary", "butter", "salt", "black pepper", "butter"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 213.3 [FatContent] 13.0 [SaturatedFatContent] 7.6 [CholesterolContent] 30.5 [SodiumContent] 301.8 [CarbohydrateContent] 20.5 [FiberContent] 1.5 [SugarContent] 1.8 [ProteinContent] 4.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine parsley, spring onions, garlic, rosemary, breadcrumbs and melted butter in a bowl. Sprinkle the rack of lamb with salt and pepper. Melt the extra butter in a pan and brown lamb evenly all over. Cover lamb with the herb mixture and place in a baking dish. Bake at 425F degrees for 15-20 minutes. (lamb should be quite pink] Remove and keep warm for 10 minutes. Slice into individual chops. Serve with pan juices.
[Name] Zippy Taco Salad [AuthorId] 21439 [AuthorName] Heidi Maurer [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-17T09:03:00Z [Description] A twist to a regular Taco Salad. My Mother has been making her taco salad this way for as long as I can remember and I loved it as much as she does! My husband and his family are always excited when we're grilling out because they know it's going to be served. It's pretty good the day after too! I hope you'll enjoy it as well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/8/pic43xQrv.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Meat", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "2 -3", "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "lettuce", "tomatoes", "mild cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 345.2 [FatContent] 24.2 [SaturatedFatContent] 11.2 [CholesterolContent] 99.4 [SodiumContent] 227.3 [CarbohydrateContent] 3.4 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 27.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] This is a great an easy recipe that can be thrown together at the last minute. It's great for bbq's and you can really add just about anything else to it. Sometimes I even like to add a taco seasoning to the beef while it's browning. Put ground beef on to brown as usual. While beef is browning you can prepare the rest. In a large bowl you can mix the lettuce, chopped tomatos and chopped cheese. Next you add the 2 jars of Thousand Island Sandwich spread, mix well. When the beef is done you can add that to the salad and mix. If it looks a little dry add (to taste] the remainder jar of Thousand Island Sandwich Spread. The Doritos are added last. If I make this before the meal is served I like to wait till it's time to eat before I add the Doritos, just to keep them nice and crunchy.
[Name] Andes Chocolate Mint Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-17T09:03:00Z [Description] Make and share this Andes Chocolate Mint Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/9/piciVO0WP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/9/picvcxG9p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/9/picUpYxOa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/9/pic5Is8A0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/9/picAEMG8h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/9/picuQ6vDq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/84/9/picxJ34cL.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "2", "12", "2", "2 1/2", "1/2", "1 1/4", NA] [RecipeIngredientParts] ["butter", "brown sugar", "water", "eggs", "flour", "salt", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 224.6 [FatContent] 10.5 [SaturatedFatContent] 6.3 [CholesterolContent] 30.8 [SodiumContent] 176.3 [CarbohydrateContent] 32.5 [FiberContent] 1.2 [SugarContent] 21.1 [ProteinContent] 2.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended. Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling]. Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes. Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon.
[Name] Fruit Baked in Wine [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-17T09:03:00Z [Description] Make and share this Fruit Baked in Wine recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, "2/3", "2/3", "1/2", "4", "1/8", "1/2"] [RecipeIngredientParts] ["apples", "pear", "red wine", "sugar", "cinnamon stick", "cloves", "salt", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 74.7 [CarbohydrateContent] 36.0 [FiberContent] 0.6 [SugarContent] 33.7 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place fruit of choice in a baking dish. Combine all the other ingredients in saucepan,stir and heat but do not boil. Pour over the fruit. Bake covered in 350 degree oven until fruit is tender when tested with a fork. Baste fruit every 10 minutes. Remove cinnamon stick and cloves. Serve warm. (can also be used as a topping].
[Name] Mongolian Beef [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2001-10-17T09:03:00Z [Description] Make and share this Mongolian Beef 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/12/85/1/picGoB8Hj.jpg" [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "Spicy", "Weeknight", "Stove Top", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/2", "2", "1/2", "2", "1", "4", "2", "1", "6", "3"] [RecipeIngredientParts] ["soy sauce", "cornstarch", "sugar", "salt", "white pepper", "garlic cloves", "ground ginger", "sliced water chestnuts", "green onions", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 382.6 [FatContent] 23.0 [SaturatedFatContent] 7.3 [CholesterolContent] 85.0 [SodiumContent] 1615.8 [CarbohydrateContent] 17.3 [FiberContent] 2.4 [SugarContent] 4.5 [ProteinContent] 26.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour. In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes. Add remaining ingredients, including meat mixture. Stir fry for 5-10 minutes, or until meat is cooked through.
[Name] Spinach & Feta Baked 'Omelette' [AuthorId] 21144 [AuthorName] Grace32 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-17T09:03:00Z [Description] This dish is so easy, but looks & tastes like you went to alot of trouble. I won't tell anyone if you won't! Actually, you can throw anything in this recipe that you would put in an omelette. Great for lunch or Sunday brunch! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Greek", "European", "Very Low Carbs", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1/2", "3/4", "1/2", "6", NA, NA, NA] [RecipeIngredientParts] ["fresh spinach", "onion", "fresh mushrooms", "feta cheese", "mozzarella cheese", "eggs", "olive oil", "yogurt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 259.6 [FatContent] 17.0 [SaturatedFatContent] 8.4 [CholesterolContent] 353.3 [SodiumContent] 581.5 [CarbohydrateContent] 8.2 [FiberContent] 2.5 [SugarContent] 3.4 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Heat olive oil to medium-high& add onion- saute until opaque, then add mushrooms (if using] and then spinach& saute just until spinach is wilted. Grease 9\" square casserole dish with some olive oil (or spray with cooking spray] Beat eggs& add salt& pepper to taste. Add crumbled feta and spinach mixture to eggs. Pour into casserole dish& top with mozzarella. Bake at 350 degrees for approx. 30 minutes. Cool about 5 minutes, then cut into 4 servings. Serve with fruit and some plain yogurt on the side (mix in some dried dill or parsley for color].
[Name] Hamburger and Potato Casserole [AuthorId] 36127 [AuthorName] carolinerenee [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-10-17T11:34:00Z [Description] This was an experimental recipe derived from Shepards Pie which turned out to be really delicious but it's also very rich so watch out. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/85/3/picBjmjmy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/85/3/picsI5Cd2.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1/4", "3", "1/2", "1/4", "1/4 - 1/2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["salt", "potatoes", "fresh mushrooms", "butter", "sour cream", "milk", "corn", "mozzarella cheese", "colby cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 716.2 [FatContent] 44.0 [SaturatedFatContent] 25.4 [CholesterolContent] 155.0 [SodiumContent] 721.4 [CarbohydrateContent] 42.6 [FiberContent] 5.0 [SugarContent] 3.3 [ProteinContent] 39.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Brown Ground Chuck and drain. Add salt and set aside. Thinly slice Baked Potatoes and spread in a 9x11 inch shallow baking pan (prefferably glass]. Melt butter and Garlic Salt in a frying pan and add the Mushrooms. Saute Mushrooms for 5 minutes or until they're tender. In a small mixing bowl, mix Mushrooms, Sour Cream and Milk together and spread on top of Potatoes. Open and drain Canned Corn and sprinkle on top of Sour Cream mixture. Sprinkle Mozzarella Cheese on top of Corn. Sprinkle Groud Chuck on top of Mozzarella. Finish by sprinkling the Colby Cheese on top of Ground Chuck. Bake at 350 for 30 minutes or until cheese is brown on top. Variations: Omit the sauteed Mushrooms and substitute Mashed Potatoes for Baked Potatoes.
[Name] Persimmon Pulp Cookies [AuthorId] 18126 [AuthorName] Susan Moore [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-17T11:34:00Z [Description] Make and share this Persimmon Pulp Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/85/4/pic1uoEBl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/85/4/picCb2kpO.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "2", "1/4", "1", "1", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["shortening", "sugar", "egg", "flour", "salt", "baking soda", "baking powder", "cinnamon", "walnuts", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 106.3 [FatContent] 5.5 [SaturatedFatContent] 1.2 [CholesterolContent] 5.2 [SodiumContent] 63.7 [CarbohydrateContent] 13.5 [FiberContent] 0.4 [SugarContent] 7.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Cream shortening, sugar, pulp, and egg together. Add salt, baking soda, baking powder and cinnamon, mix well. Add flour, nuts and raisins, mix well. Spoon drop onto greased cookie sheet and bake at 350°F oven for 12-15 minutes.
[Name] Persimmon Cake [AuthorId] 18126 [AuthorName] Susan Moore [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-10-17T11:34:00Z [Description] Make and share this Persimmon Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Winter", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "butter", "sugar", "raisins", "cinnamon", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.5 [FatContent] 6.7 [SaturatedFatContent] 1.2 [CholesterolContent] 1.7 [SodiumContent] 187.3 [CarbohydrateContent] 37.2 [FiberContent] 1.9 [SugarContent] 24.4 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream together pulp, sugar, soda, butter and cinnamon. Add remaining ingredients, mix well. Pour into 11 1/2\"x9\"x2\" greased baking dish. Bake at 350 degrees for 70-90 minutes .
[Name] Spicy Pumpkin Cake [AuthorId] 18126 [AuthorName] Susan Moore [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-17T11:34:00Z [Description] Make and share this Spicy Pumpkin Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2/3", "1 2/3", "1", "1 1/4", "2", "1", "1", "2 1/2", "1 1/2", "1", "2/3", "3/4", "1", "1"] [RecipeIngredientParts] ["shortening", "sugar", "baking soda", "eggs", "allspice", "cinnamon", "flour", "baking powder", "salt", "milk", "walnuts", "ginger", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 565.8 [FatContent] 26.8 [SaturatedFatContent] 6.0 [CholesterolContent] 55.7 [SodiumContent] 545.1 [CarbohydrateContent] 75.8 [FiberContent] 2.3 [SugarContent] 42.5 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 24 cup cakes [RecipeInstructions] Mix all together in 1 bowl. Pour into greased 91/2\"x13\"x 2\" pan. To make 24 cup cakes, spoon batter into paper lined muffin pan. Bake at 350 degrees for 25-35 minutes . Less time for cup cakes, of course.
[Name] Ham and Cheese Pockets [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-17T11:34:00Z [Description] This is a great all around recipe. It is quick, easy and tasty. Even my picky eaters gobble this up. It tastes much like the hot pockets you find in the store (I think even better). Put this on your "To try" list. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Meat", "High Protein", "Kid Friendly", "High In...", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "1/8", "1"] [RecipeIngredientParts] ["cooked ham", "swiss cheese", "spicy brown mustard", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 321.5 [FatContent] 13.5 [SaturatedFatContent] 5.5 [CholesterolContent] 72.5 [SodiumContent] 418.2 [CarbohydrateContent] 30.7 [FiberContent] 2.3 [SugarContent] 2.8 [ProteinContent] 18.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Unroll crescent roll dough and separate into four rectangles. Seal perforations in dough. Spoon 1/4 of ham mixture into each rectangle. Fold dough over mixture and seal corners together. Place on a lightly greased baking sheet. Bake for 15-18 minutes until golden brown.
[Name] Tomato and Eggplant (Aubergine) Parm [AuthorId] 21420 [AuthorName] anastasia leverence [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-17T12:55:00Z [Description] Make and share this Tomato and Eggplant (Aubergine) Parm recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1 -2", "1/2", "8", "2 -3", "1/4", "1/4", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["green tomato", "eggplant", "egg", "mozzarella cheese", "salt", "pepper", "basil", "garlic powder", "oregano", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 748.9 [FatContent] 47.4 [SaturatedFatContent] 13.3 [CholesterolContent] 87.2 [SodiumContent] 3047.8 [CarbohydrateContent] 58.4 [FiberContent] 6.6 [SugarContent] 6.8 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet on med-high heat. Preheat oven at 350°F. Peel eggplant and cut in 1/2 inch slices, lay flat and salt the eggplant, set aside. Cut tomato into 1/2 inch slices. Beat eggs in large shallow bowl; set aside. Combine breadcrumbs with salt, pepper, basil, oregano, parsley and garlic powder, set in large shallow bowl. When the eggplant starts to sweat, blot up liquid with paper towel, this takes the bitterness out of the eggplant. Dip eggplant into egg, then into breadcrumbs. Pan fry the eggplant until golden brown. Repeat same process with tomato slices. NOTE Breadcrumbs tend to soak up the oil when cooking, so you may need more to finish frying sliced tomatoes/veggies. When all slices are fried. Take large baking dish and cover bottom of pan with gravy. Place a layer of breaded eggplant on the gravy, followed by a thin layer of mozzarella cheese. Then place a layer of tomato slices on top the cheese. Next place a thin layer of gravy over the tomato followed by another layer of cheese. Repeat until casserole dish is full. The last layers should be gravy and cheese. Place full casserole into preheated oven. Bake for 25-30 minutes. Enjoy.
[Name] Pumpkin Toffee Cookies [AuthorId] 11954 [AuthorName] Lorraine [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-17T12:55:00Z [Description] Make and share this Pumpkin Toffee Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["0.5", "1 1/2", "1", "1", "1 1/4", "1", "1", "1/2", "1", "1/2", "2/3", NA] [RecipeIngredientParts] ["pumpkin", "pumpkin pie spice", "egg", "oranges", "all-purpose flour", "baking powder", "salt", "shortening", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 107.3 [FatContent] 6.0 [SaturatedFatContent] 1.4 [CholesterolContent] 8.8 [SodiumContent] 46.3 [CarbohydrateContent] 12.4 [FiberContent] 0.5 [SugarContent] 6.2 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] In a large bowl, cream shortening, sugar, salt, pumpkin, extract, spice, and egg. Add dry ingredients mix well. Fold in toffee and nuts. Drop by teaspoonfuls onto an ungreased cookie sheet. Sprinkle with cinnamon sugar. Bake at 375°F for approximately 12 minutes. Cool on a rack.
[Name] Gingerbread-Pear Upside-Down Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2001-10-17T12:55:00Z [Description] Make and share this Gingerbread-Pear Upside-Down Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Pears", "Fruit", "Canadian", "Low Protein", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "2", "1/2", "1", "1", "2", "1", "3", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "pears", "brown sugar", "egg", "molasses", "baking soda", "boiling water", "all-purpose flour", "ground ginger", "cinnamon", "ground cloves", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 580.9 [FatContent] 26.7 [SaturatedFatContent] 16.5 [CholesterolContent] 91.3 [SodiumContent] 554.5 [CarbohydrateContent] 82.3 [FiberContent] 2.7 [SugarContent] 40.1 [ProteinContent] 5.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Spread 1/4 cup butter on bottom of 10 inch round cake pan or 9 inch square cake pan. Sprinkle with granulated sugar. Arrange pear slices on top. Cream together remaining butter and brown sugar. Beat in egg until light and fluffy. Stir in molasses. Dissolve baking soda in boiling water, set aside. Sift together flour, ginger, cinnamon, cloves and salt. Add flour mixture alternately with dissolved baking soda to creamed mixture, stirring just until blended. Pour over pears. Bake in 350°F oven 50-65 minutes or until tester inserted into centre comes out clean. Run knife around edge of pan to loosen cake. Let cool in pan for 15 minutes, then invert a serving plate on top of pan and turn out upside-down onto plate. Serve warm.
[Name] Chowed Mongolian Beef [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-17T16:32:00Z [Description] This dish should be a part of a Chinese meal. It seems odd to cook the beef twice but this method creates a beautiful flavor by using the two different cooking methods. Trust me you'll love it! By the way "chowing" is simply another way to say "stir fry" [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Chinese", "Asian", "Very Low Carbs", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "4", "1", "3", "4", "1", NA] [RecipeIngredientParts] ["light soy sauce", "sherry wine", "rice wine", "fresh ginger", "garlic cloves", "green onions", "hoisin sauce", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2155.7 [FatContent] 228.9 [SaturatedFatContent] 41.0 [CholesterolContent] 77.2 [SodiumContent] 337.7 [CarbohydrateContent] 3.2 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 25.0 [RecipeServings] 4.0 [RecipeYield] 4 servings as part of a Chinese meal [RecipeInstructions] Marinade the meat in the soy,wine and ginger, mix well and sit for 15 minutes. Drain the marinade well and separate the meat slices into individual slices. In a wok heat the oil to 375°F. Add the meat all at once. Stir a bit to separate. Remove after 1 minute and allow the meat to drain well. Empty out the oil, reserve for another use. Wipe wok with paper towels. Heat wok again and add the tbsp oil for chowing. Add garlic and green onions, chow for a moment. Add hoisin and pepper. Add meat and chow until hot. Serve immediately.
[Name] Halibut Stew [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-17T16:32:00Z [Description] Make and share this Halibut Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Halibut", "Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "2", "1", "2", "1", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["green peppers", "carrots", "onion", "garlic", "tomatoes", "tomato juice", "Worcestershire sauce", "basil", "sugar", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.8 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 55.6 [SodiumContent] 276.1 [CarbohydrateContent] 15.1 [FiberContent] 3.4 [SugarContent] 9.4 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut halibut into 1\" pieces. Saute peppers carrots, onion and garlic in oil in a large pot until onion is tender. Add tomatoes, juice, Worcestershire, basil& sugar. Bring to a boil then simmer 10 minutes. Add wine and halibut. Simmer 8 minutes or until fish flakes.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.