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[Name] Georgian Sweet Potatoes [AuthorId] 20579 [AuthorName] Scott Orlowski [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-10-17T16:32:00Z [Description] Make and share this Georgian Sweet Potatoes 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/12/86/3/picW2M01p.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["sweet potatoes", "butter", "molasses", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 183.1 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 494.9 [CarbohydrateContent] 27.9 [FiberContent] 2.6 [SugarContent] 11.4 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F. Peel potatoes and boil until soft (35-40 minutes]. Mash and add remaining ingredients. Beat well and place in a buttered casserole. Dot top with butter slices. Bake 35 minutes at 350F degrees (until brown].
[Name] Spicy Sesame Seed Prawns [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-10-17T16:32:00Z [Description] Prawns are a treat anytime! The stock from the shells adds a lot to this dish. Be sure to under cook rather than over cook the prawns. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "3", "3", "1", "1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["water", "sesame seeds", "garlic", "onion", "hot chili pepper", "ground coriander", "parsley", "cilantro", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.8 [FatContent] 19.4 [SaturatedFatContent] 2.5 [CholesterolContent] 285.8 [SodiumContent] 1290.2 [CarbohydrateContent] 8.2 [FiberContent] 1.7 [SugarContent] 1.6 [ProteinContent] 32.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put shells in water, cover, boil then simmer 5 minutes. Strain through a sieve and set aside. Saute seeds, garlic and onion over medium heat about 3 minutes. Remove from heat, add chillies, coriander& parsley mixing well. Stir in stock and cook over medium heat stirring constantly until sauce boils. Lower heat, add prawns and cook 3-5 minutes until prawns are cooked. Stir in lemon juice and season with salt& pepper.
[Name] Red Snapper with Sesame Ginger Marinade [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-17T16:32:00Z [Description] Although many microwaved dishes come out bland, this one turns out quite well due to the marinade. Even I, a non fish lover, thought this was pretty good [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/86/5/picPhrUXM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/86/5/pic1cI2eK.jpg"] [RecipeCategory] Microwave [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["sesame seeds", "soy sauce", "white wine vinegar", "ginger", "garlic", "cayenne", "red snapper fillet"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 180.4 [FatContent] 3.8 [SaturatedFatContent] 0.7 [CholesterolContent] 53.2 [SodiumContent] 568.6 [CarbohydrateContent] 3.6 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Microwave sesame seeds on high about 1 minute. Mix oil, soy, vinegar, ginger, garlic& cayenne. Marinade filets in mixture 10-15 minutes . Arrange filets on plate with thick side out. Cover with plastic wrap and vent in two places. Microwave on high 4-5 minutes until thickest portion is just opaque. Let stand 5 minutes. Sprinkle with toasted sesame seeds.
[Name] Yummy Low Fat Chocolate Chip Pound Cake [AuthorId] 20365 [AuthorName] REBECCA [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-17T16:32:00Z [Description] A yummy cake where the chocolate chips don't melt and most of the ingredients are not fattening!!!! This cake is so easy and the cook looks so smart!!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Chinese", "Asian", "Weeknight", "For Large Groups", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "4", "1", NA] [RecipeIngredientParts] ["instant chocolate pudding mix", "applesauce", "water", "Egg Beaters egg substitute", "chocolate chips", "confectioners' sugar"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 271.4 [FatContent] 11.6 [SaturatedFatContent] 4.9 [CholesterolContent] 0.0 [SodiumContent] 363.3 [CarbohydrateContent] 44.3 [FiberContent] 2.4 [SugarContent] 27.3 [ProteinContent] 3.0 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] Mix all ingredients except the eggs, chocolate and confectioners sugar. Add eggs one at a time. Beat well with a mixer. Fold in the chocolate chips. Spray Pam on a Bundt pan and pour in the mixture. Bake for one hour at 350 degrees F. Cool for about twenty minutes and unmold. Sift confectioners sugar over the top. (sugar optional] Do not refrigerate.
[Name] Broccoli Cheese Soup for the Soul [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-17T16:32:00Z [Description] Make and share this Broccoli Cheese Soup for the Soul 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/12/86/7/QFUbfaCcRfSKYJEixTJJ_broccoli%20soup%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/86/7/s2c8cgksRquHnKsU5kvw_broccoli%20soup%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/86/7/yGl5BvtUTc2WTTp6PmNq_broccoli%20soup%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/86/7/picDqbnHR.jpg" ] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Low Cholesterol", "Spring", "Winter", "< 30 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "1/2", "2", "4", NA, NA, "4", "1/2"] [RecipeIngredientParts] ["low sodium chicken broth", "broccoli", "celery", "butter", "flour", "salt", "black pepper", "low-fat milk", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 30.0 [Calories] 283.2 [FatContent] 13.9 [SaturatedFatContent] 8.4 [CholesterolContent] 42.3 [SodiumContent] 314.6 [CarbohydrateContent] 24.7 [FiberContent] 2.2 [SugarContent] 14.3 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, bring broth, broccoli (about 1 med. head will yield 3 cups chopped broccoli] and celery to a boil over high heat. Reduce heat to medium and simmer until broccoli is tender, about 10 minutes. Stir occasionally. Meanwhile, melt butter in a large saucepan over medium heat and stir in flour, salt and pepper; cook for 1 minute. With a whisk or wooden spoon, add milk gradually, beating constantly to prevent lumping. (It will thicken like paste at first; keep beating in milk to thin it.] Bring to a boil. If you want a smooth soup, puree broccoli in blender. Now add broccoli mixture (smooth or chunky] into large saucepan with the milk. Remove from heat and stir in cheese. Serve immediately.
[Name] Southwestern Chicken Wraps [AuthorId] 21011 [AuthorName] Jesse [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-18T10:22:00Z [Description] Make and share this Southwestern Chicken Wraps recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Southwestern U.S.", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1/2", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "mayonnaise", "celery", "red bell pepper", "green onions", "10-inch flour tortillas", "mild cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 950.4 [FatContent] 46.7 [SaturatedFatContent] 10.3 [CholesterolContent] 143.9 [SodiumContent] 1705.1 [CarbohydrateContent] 76.2 [FiberContent] 5.1 [SugarContent] 4.5 [ProteinContent] 53.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat vegetable oil in large skillet over med-high heat. Add chicken; cook, stirring occasionally, for 4-5 minutes or until chicken is no longer pink. Remove from skillet; cool. Combine dressing, mayo and seasoning mix in large bowl. Add chicken, celery, pepper and onion, toss well to coat. Scoop onto tortillas. Top with cheese and fold. Depending on how much you fill the tortillas, you can get 5-10 tortillas from this recipe.
[Name] Dick Clark's Mushroom Soup [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-18T10:22:00Z [Description] Make and share this Dick Clark's Mushroom Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1/4", "5", "1", NA, "1", "3"] [RecipeIngredientParts] ["onion", "garlic", "butter", "olive oil", "fresh mushrooms", "tomato paste", "chicken broth", "marjoram", "lemon juice", "red wine"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 215.2 [FatContent] 14.2 [SaturatedFatContent] 6.5 [CholesterolContent] 22.9 [SodiumContent] 1152.0 [CarbohydrateContent] 11.5 [FiberContent] 2.3 [SugarContent] 6.0 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a food processor fitted with a steel blade, mince onion. Cook onion and garlic in heavy saucepan in 1 tbsp. butter and olive oil until just beginning to brown. Discard garlic. Separate mushroom stems from caps. Mince stems and 1 cup mushrooms caps in food processor. Add to onions. Fit food processor with slicing disk. Carefully place remaining mushrooms in feed tube and gently push through to obtain even slices. Add to onions with 2 tbsps. butter; saute about 5 minutes. Add tomato paste and chicken stock, mixing well. Add seasonings, lemon juice and wine, and simmer 10 minutes.
[Name] Elizabeth Taylor's Chicken Steamed In Wine [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-18T10:22:00Z [Description] Make and share this Elizabeth Taylor's Chicken Steamed In Wine 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/12/87/0/UXOnJpgvQzmFFjCHhlWw_DSC05395-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/0/w9MVr1g1QeOc5MrB0pMg_DSC05391-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/0/15bzkEDSToSn9G6Lnpxw_DSC05393-2.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1", "1", "2", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["broiler-fryer chickens", "olive oil", "onion", "garlic", "bay leaves", "fresh parsley", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 576.0 [FatContent] 43.2 [SaturatedFatContent] 11.1 [CholesterolContent] 170.2 [SodiumContent] 257.4 [CarbohydrateContent] 2.0 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 42.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Flour chicken lightly and brown in a heavy skillet or dutch oven. Combine all the other ingredients and pour over the chicken. Cover and simmer for about an hour, or until tender.
[Name] Annette Funicello's Peanut Butter Pork [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-18T10:22:00Z [Description] Make and share this Annette Funicello's Peanut Butter Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Nuts", "Meat", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["onion", "peanut butter", "water"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 401.3 [FatContent] 28.1 [SaturatedFatContent] 7.8 [CholesterolContent] 75.0 [SodiumContent] 495.9 [CarbohydrateContent] 9.5 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 28.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown pork chops in oil; remove from pan. Put peanut butter and soup in pan and heat, adding water gradually; stir until smooth. Add pork chops back to pan and add onion; bring to a boil. Reduce heat and simmer 50 minutes. Serve with rice.
[Name] Buffalo Chicken Wings [AuthorId] 13819 [AuthorName] Chef Dude [CookTime] PT1H30M [PrepTime] PT1H30M [TotalTime] PT3H [DatePublished] 2001-10-18T10:22:00Z [Description] Make and share this Buffalo Chicken Wings 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/12/87/2/12872.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Spring", "Summer", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["30 -40", "1 -2", "1/2 - 2", "1/2 - 1", NA, NA, NA, NA] [RecipeIngredientParts] ["chicken wings", "butter", "flour", "celery", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 504.1 [FatContent] 43.6 [SaturatedFatContent] 13.8 [CholesterolContent] 137.6 [SodiumContent] 172.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 27.0 [RecipeServings] 10.0 [RecipeYield] 60 Wings [RecipeInstructions] Cut up wings, rinse and pat wing pieces dry. Dust wing pieces in flour. Heat oil in a large pot or skillet about 1\"-2\" deep to 375F degrees (Medium to medium high heat]. Take wing pieces shake off excess flour put in pot and fry in oil until crispy, about 5 minutes per side (Turn often to keep from burning]. Fry in\"batches\" to keep from over crowding. Drain wings on paper towels on a broiler rack. Keep warm in a 200 degree oven until all wing pieces are done. Make sauce by melting 1 part butter to 2 parts Crystal hot sauce (1 stick butter= 1/2 cup, 1 cup Crystal hot sauce]. You can add a dash of vinegar and some cayenne pepper or a dash of Tabasco to make it hotter if you wish! Dip the wing pieces in the sauce and serve with the Celery and Carrot sticks with LOTS of the Blue Cheese Dressing. NOTE: This recipe came from the famous\"bar\" in Buffalo NY.
[Name] Asian Ribs [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-10-18T10:22:00Z [Description] Make and share this Asian Ribs 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/12/87/3/picMK6bxW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/3/picVfkex1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/3/picyiP8ze.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/3/picMMvf9h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/3/picwgZE4H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/3/picx3HpKa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/3/pic0kK44e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/3/picj9QqzB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/3/picwoL0nD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/3/picJr2JsN.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/3", "1/4", "1/4", "1", "2", "3"] [RecipeIngredientParts] ["hoisin sauce", "ketchup", "honey", "soy sauce", "gingerroot", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 961.2 [FatContent] 60.1 [SaturatedFatContent] 20.4 [CholesterolContent] 235.7 [SodiumContent] 2042.2 [CarbohydrateContent] 38.5 [FiberContent] 1.2 [SugarContent] 31.0 [ProteinContent] 68.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut ribs into 4 rib sections, place ribs in large saucepan or dutch oven. Add water to cover and bring to boil. Reduce heat, cover and simmer for 1 hour or until ribs are tender. Drain. Heat oven to 350°F. Line 15x10x1-inch baking pan with foil. Place wire rack in foil-lined pan. Spray rack and foil with nonstick spray. In a small bowl, combine all sauce ingredients, blend well. Place ribs on rack, spoon most of the sauce over ribs. Bake in 350°F oven for 30 minutes or until ribs are glazed and hot, basting with remaining sauce every 10 minutes. (Ribs can be finished on barbecue].
[Name] Turmeric Fried Rice [AuthorId] 21523 [AuthorName] Shereen [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-18T10:22:00Z [Description] This is a fairly easy recipe for fried rice, yet it tastes really good. Good recipe to impress your loved ones. This is my favorite recipe for fried rice, especially when I am in a hurry, and not really in an 'all-day-in-the-kitchen' cooking mood:)
[Name] Southwest roll-ups [AuthorId] 20031 [AuthorName] Pansori [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-18T10:22:00Z [Description] While visiting my mom we found this recipe in a magazine. We tweaked on it a little bit, and instead of shredding the chicken, we just cubed it and rolled it up in the tortilla with everything else. It was delicious! My brother LOVED this! He couldn't get enough of it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/5/picZcdpBI.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 -2", "1", "2", "1", "1/2", "1", "1", "1", "10 -12", NA, NA] [RecipeIngredientParts] ["salsa", "garlic", "onions", "ground cumin", "fresh cilantro", "chicken", "cheddar cheese", "6-inch flour tortillas", "sour cream", "salsa"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 185.7 [FatContent] 6.7 [SaturatedFatContent] 3.2 [CholesterolContent] 15.5 [SodiumContent] 436.6 [CarbohydrateContent] 23.4 [FiberContent] 3.5 [SugarContent] 1.1 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the first 8 ingredients and 1/2 cup cheese in a food processor; blend until smooth. spread evenly over tortillas. roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. cover and bake at 350 for 20 minutes or until heated through. sprinkle with remaining cheese; let stand until cheese is melted. serve with sour cream and salsa if desired.
[Name] Pasta With Green Olives, Bacon, Mushroom and Artichoke [AuthorId] 12832 [AuthorName] Lisa Barnes [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-18T10:22:00Z [Description] This recipe is easy and has a very smooth taste. My husband and I made it up one night when we were out of ground beef and eat it once a week. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "6 -8", "6", "6 -8", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["penne pasta", "green olives", "bacon", "mushrooms", "artichokes", "dry white wine", "oregano", "garlic powder", "onion powder", "basil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 441.6 [FatContent] 7.6 [SaturatedFatContent] 2.0 [CholesterolContent] 6.8 [SodiumContent] 450.2 [CarbohydrateContent] 79.1 [FiberContent] 14.1 [SugarContent] 7.4 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a fry pan cook cut up bacon till crisp. Add the olives, mushroom, artichokes and spices and cook in bacon fat till mushrooms are done. Add white wine and simmer for 5 minutes or until reduced. Add spaghetti sauce and cook till heated through. Serve over penne with Italian bread and garlic butter.
[Name] Red Enchilada Sauce [AuthorId] 21486 [AuthorName] Annie W. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-18T10:22:00Z [Description] A very basic and mild red Enchilada Sauce that can be used in many ways. Can easily be made hotter by adding spices, jalapenos or using hot chili powder. It is quick and easy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/7/picdtZkSe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/7/01478997757.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/7/pictZoRT7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/7/picXWMVH3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/7/5X53ZXobRWepctj6xZB7_D0BFF6A2-9800-49EE-B4ED-5F784A05DEB9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/87/7/TF0sfiaAQHaGjRqxxrNL_6FB7B965-0BB6-46F4-A228-EBE7EEE632AA.jpeg"] [RecipeCategory] Sauces [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "4", "4", "1"] [RecipeIngredientParts] ["olive oil", "garlic powder", "onion powder", "cumin", "mild chili powder", "flour", "chicken broth", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 96.0 [Calories] 141.8 [FatContent] 5.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 1117.1 [CarbohydrateContent] 15.7 [FiberContent] 3.1 [SugarContent] 3.6 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown. Slowly add chicken broth and tomato sauce and cook and stir until thickened. Use as red sauce over any beef, game, cheese or poultry enchiladas. A good mild sauce than can be easily\"warmed\" up by adding jalapenos, chipotles or other spices.
[Name] Kathie Lee Gifford's Turkey Marsala [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-18T10:22:00Z [Description] Make and share this Kathie Lee Gifford's Turkey Marsala recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", NA, NA, "2", "2", NA, "1/2", "2", NA] [RecipeIngredientParts] ["flour", "parmesan cheese", "paprika", "butter", "olive oil", "marsala", "lemon juice", "lemon wedge"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 451.1 [FatContent] 16.2 [SaturatedFatContent] 6.2 [CholesterolContent] 88.9 [SodiumContent] 215.9 [CarbohydrateContent] 16.9 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle cutlets with salt, pepper and paprika. Mix flour and parmesan and dust cutlets. Combine oil and butter in a skillet. Add meat. Sprinkle garlic salt on cutlets. Cook meat until no longer pink. Remove cutlets and keep warm. Add wine and lemon juice to pan; deglaze. Serve over cutlets; garnish with lemon wedges.
[Name] Chocolate Chocolate Chip biscotti [AuthorId] 21420 [AuthorName] anastasia leverence [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-18T10:22:00Z [Description] These make wonderful treats for breakfast, brunch or even a snack. Great for dipping in your coffe too. The dough is very sticky when kneading so make sure you have plenty of flour on your hands and the table. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "European", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1", "3/4", "1/4", "1/4", "1", "1", "3/4", NA] [RecipeIngredientParts] ["flour", "sugar", "eggs", "baking soda", "salt", "water", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 457.7 [FatContent] 11.2 [SaturatedFatContent] 5.7 [CholesterolContent] 105.8 [SodiumContent] 304.8 [CarbohydrateContent] 86.6 [FiberContent] 7.1 [SugarContent] 45.5 [ProteinContent] 11.7 [RecipeServings] nan [RecipeYield] 2 dozen large [RecipeInstructions] Combine all dry ingredients. Mix well. Add eggs, egg whites,chocolate chips, vanilla and almond extract. add water. FLOUR HANDS. Mix well into dough (It will be VERY sticky]. Flour a flat surface. Knead dough 8-9 times on floured surface. FOR Small Biscotti, cut dough in half, for large, leave dough large. Shape into 14-16\" log. Place on greased cookie sheet. press into 1/2 thickness on cookie sheet. OPTIONAL-brush chocolate flavored liquor on top and sides of log. BAke at 350 for 30 minutes. Remove and cool on wire rack. When cool, cut diagnolly into 1/2\" bars. Place bars cut side down on cookie sheet. Bake 5-10 minutes each side depending on how crunchy you like your biscotti Cool and Enjoy.
[Name] Dolly Parton's Cowboy Pork and Beans [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-18T10:22:00Z [Description] Another celebrity recipe from my collection. I have never heard of October beans, but the University of Tennessee has this to say: &quot;Horticultural beans, known as shelly or October beans, are grown on a limited acreage in Tennessee.&quot; [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["ground beef", "onions", "bell pepper", "vinegar", "brown sugar", "prepared mustard", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 341.9 [FatContent] 17.5 [SaturatedFatContent] 6.8 [CholesterolContent] 78.2 [SodiumContent] 756.8 [CarbohydrateContent] 23.1 [FiberContent] 2.4 [SugarContent] 16.1 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Brown ground beef, onions and pepper in a 10\" skillet. Add remaining ingredients. Pour into baking dish and bake for about 15-20 minutes or until mixture is bubbly.
[Name] Paul and Linda McCartney's Split Pea Soup [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-10-18T10:22:00Z [Description] Another celebrity recipe. I do not know if you should chop up the tomatoes or not, but this sounds great. This would be vegan if you don't use the butter. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/88/1/pichhiUNC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/88/1/picXnt5rw.jpg"] [RecipeCategory] Lentil [Keywords] ["Beans", "Vegetable", "European", "Vegan", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1 1/2", "4", "2", "2", "5", "1/4", NA, NA] [RecipeIngredientParts] ["onions", "celery", "tomatoes", "leeks", "water", "butter", "soy margarine", "black peppercorns", "sea salt"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 282.0 [FatContent] 12.2 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 134.0 [CarbohydrateContent] 33.2 [FiberContent] 13.1 [SugarContent] 5.8 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water. Bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft. Add butter and stir until melted. Add peppercorns and sea salt to taste.
[Name] Banana Split Pie [AuthorId] 21569 [AuthorName] Berlinetta [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-10-18T14:07:00Z [Description] fast easy recipe that is usually a big hit! I make this for work and usually come home with an empty plate!! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Hanukkah", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1 3/4 - 3 1/2", "3", "1", "2 -3", "1", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "crumbs from graham cracker crust", "confectioners' sugar", "bananas", "crushed pineapple", "pecan pieces", "maraschino cherry", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 605.8 [FatContent] 39.9 [SaturatedFatContent] 7.0 [CholesterolContent] 0.0 [SodiumContent] 466.3 [CarbohydrateContent] 64.7 [FiberContent] 0.9 [SugarContent] 59.7 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 sheet cake style [RecipeInstructions] Melt 2 sticks margarine and combine with graham cracker crust crumbs and press on 9x12 inch pan. Melt another 1 1/2 sticks margarine and mix with powder sugar and pour over graham cracker crust. Slice bananas and place a single layer over powder sugar mixture. Spread drained pineapple over bananas. Top with cool whip, pecans, and cherries. Chill until ready to serve.
[Name] Chicken Tortilla Avocado Soup [AuthorId] 21486 [AuthorName] Annie W. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-18T14:07:00Z [Description] My adaptation of a popular California-Mexican Soup. Great fun for guests and kids love it too. Pass some favorite Salsa for those who like their food HOT. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/88/3/pic1JklHK.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "2", "1", "1", "1", "1", "1 1/2", "1", "3", "1/2", "12", "3", "3"] [RecipeIngredientParts] ["chicken broth", "garlic", "onion", "chili powder", "adobo seasoning", "tomatoes and green chilies", "carrots", "celery", "white rice", "corn tortillas", "mozzarella cheese", "avocados"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 734.3 [FatContent] 36.8 [SaturatedFatContent] 12.0 [CholesterolContent] 103.0 [SodiumContent] 1923.2 [CarbohydrateContent] 54.6 [FiberContent] 12.3 [SugarContent] 5.8 [ProteinContent] 48.7 [RecipeServings] nan [RecipeYield] 6 generous servings [RecipeInstructions] ["Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.", "Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.", "Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.", "In individual heat-proof bowls, place two tortillas cut into strips.", "Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.", "Place under broiler until cheese melts.", "Remove from oven, top with 1/2 sliced avocado and serve immediately." ]
[Name] Buffalo Style Chicken Wings [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-18T14:07:00Z [Description] I have not made this recipe but it sounds good. It was in our local TV guide. Posted by request. In a way this is a dip but it sounds great with the wings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/88/4/picBYLsBJ.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Canadian", "Broil/Grill", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1/4", "1/4", "1", "1/2", "3", "3", "1/4", "1"] [RecipeIngredientParts] ["gorgonzola", "blue cheese", "sour cream", "mayonnaise", "milk", "fresh parsley", "fresh lemon juice", "salt", "chicken wings", "butter", "margarine", "celery"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 226.8 [FatContent] 17.3 [SaturatedFatContent] 6.6 [CholesterolContent] 71.9 [SodiumContent] 336.2 [CarbohydrateContent] 1.4 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] 18 Appetizers [RecipeInstructions] ["Preheat broiler.", "Combine: cheese, sour cream, mayo, milk, parsley, lemon juice& 1/4 tsp salt.", "Cover and refrigerate.", "Arrange chicken wings on a rack in a broiling pan and sprinkle with 1/4 tsp salt.", "Broil 5\" from heat for 10 minutes, turn wings and broil a further 10-15 minutes.", "Meanwhile in a saucepan melt butter; combine with the hot sauce.", "Pour sauce over broiled wings and toss.", "Arrange on a platter with the celery sticks and cheese mixture.", "Dip sticks and wings in the cheese." ]
[Name] Tostones con Mojo (Fried Plantains w/ dipping sauce) [AuthorId] 21406 [AuthorName] Myra Roldan [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-18T14:07:00Z [Description] Typical Puerto Rican side dish. Goes great with any meat or poultry. You can try different dipping sauces. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["green plantains", "olive oil", "adobo seasoning", "salt", "ketchup", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 200.5 [FatContent] 13.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 169.2 [CarbohydrateContent] 20.9 [FiberContent] 1.3 [SugarContent] 11.5 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] 16 tostones [RecipeInstructions] In a skillet heat 1/2 cup of oil. Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel]. Cut the plaintain in diagonal wheels about 1/2 inch thick. Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side]. Remove plaintains from oil. Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness] and sprinkle with Adobo or salt. Refry plantains until golden and crispy. For the\"Mojo\" combine ketchup and mayonnaise together in a small dish. Serve plantains hot. Makes a great side dish.
[Name] fresh tomato and garlic pasta sauce [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-18T14:25:00Z [Description] Make and share this fresh tomato and garlic pasta sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "2", "1/3", "1/4", "4", "1/2", "1/4"] [RecipeIngredientParts] ["plum tomatoes", "unsalted butter", "garlic", "dry white wine", "basil", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 109.6 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 23.5 [SodiumContent] 324.6 [CarbohydrateContent] 4.1 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel, seed and julienne tomatoes. In large skillet, melt 1 tablespoon of the butter. Cook garlic until softened (about 1 minute]. Pour in stock and wine. Simmer for 3-5 minutes or until reduced by half. Add tomatoes, basil and remaining butter. Cook for 2-3 minutes longer, stirring. Add salt and pepper. Serve with angel's hair pasta and freshly grated parmesan.
[Name] Salmon with Ginger and Black Bean [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-18T14:25:00Z [Description] Salmon is one fish I do eat on rare occasions. If bones are removed and a sauce like this one is served I actually enjoy it!! [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2", "3", "3", "1", "2", "1/2", "1", "4"] [RecipeIngredientParts] ["salmon steaks", "ginger", "garlic", "green onions", "rice wine", "soy sauce", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.2 [FatContent] 18.0 [SaturatedFatContent] 3.4 [CholesterolContent] 59.9 [SodiumContent] 355.8 [CarbohydrateContent] 5.5 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place salmon in single layer in oven proof dish with a lid. Using your hands, squeeze ginger juice over fish, discard ginger. Heat oil in pan and add garlic and green onions. Stir fry about 1 minute. Add remaining ingredients, boil for 1 minute. Pour sauce over salmon. Cover and bake at 400 for 10-15 minutes until fish flakes easily. serve with rice.
[Name] Baked Chicken With Grilled Feta and Caramelized Onions [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-18T14:25:00Z [Description] This is a mixture of several recipes I've seen on this website, thanks to all the chefs who posted chicken recipes. The caramelized onions are and adaptation on someone else's onions, but I can't remember who right now (do tell if you know who you are). [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Spicy", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "2", "4", "2", "15", "10", "50", "4", "1", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "chicken breast fillets", "feta cheese", "flour", "dried rosemary", "salt", "black peppercorns", "butter", "olive oil", "water", "Tabasco sauce", "Worcestershire sauce", "soy sauce", "sherry wine vinegar", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 598.0 [FatContent] 56.4 [SaturatedFatContent] 22.6 [CholesterolContent] 87.1 [SodiumContent] 3668.6 [CarbohydrateContent] 18.8 [FiberContent] 3.5 [SugarContent] 5.6 [ProteinContent] 7.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash chicken breast fillets and pat dry, cut in half. In a small pan heat butter and oil till liquid, set aside. Take a large, heavy based, frying pan, heat and add 2 tbsp fat. Fry chicken on a high heat until it has turned from its original rosy colour to white on both sides, remove from pan immediately, conserve the fat. With a mortar and pestle take the rosemary, the salt, both types of peppercorns and the flour and crush everything together so you have a fine powder with a few sprigs of rosemary remaining, set aside. Take the hot water and add the stock cube (use stock if you have any left from another day], add Tabasco, Worcestershire sauce, soy sauce, vinager and sugar set aside. Heat oven to 350°F and place the remaining fat in an earthenware dish in the oven on a high shelf. Re-heat the fat in the frying pan and when hot fry the onions on a medium heat until they \"relax\". Turn the heat up to high and add 1/4 of the liquid, reduce until there is no liquid left, add another 1/4 of the liquid and repeat the process, finally add the remaining liquid and reduce again until all the liquid has evaporated, leave on a low heat for another 5 minutes, cover and set aside. Take fried chicken and sprinkle with the flour mixture on one side. Take the earthenware dish out of the oven and place the dusted side down in the fat, sprinkle the remaining mixture over the chicken. Bake for 15 minutes (turn halfway]. Take crumbled feta cheese and crumble over the chicken. Grill until the feta cheese has \"set\", so that its dry and slightly golden (feta does NOT melt, so don't sit around waiting for it to melt 'cus you'll get a very dry chicken]. To serve: re-heat the onions that have been steeping in their juices, and set up 3 pieces of chicken each with a\"dollop\" of onions in the centre. Garnish with a sprig of rosemary (if you must garnish things].
[Name] Steamed Sea Bass with Black Bean Sauce [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-10-18T14:25:00Z [Description] I have not tried this. I was told that if I did it would make a fish eater out of me!! Don't know why but I just don't care for fish. Hope someone out there will try it and let me know if they liked it!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/88/9/picrBTd3T.jpg" [RecipeCategory] Bass [Keywords] ["Chinese", "Asian", "< 30 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "2", "1", NA] [RecipeIngredientParts] ["sea bass fillets", "ginger", "green onions", "cilantro"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 177.8 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 69.9 [SodiumContent] 117.2 [CarbohydrateContent] 0.6 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a rack in a wok or frypan with 1\" water. Place fish in pyrex pie plate in a single layer. Spread black bean sauce over top and side of fish. Top with ginger and green onion. Drizzle oil over fish. Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily. Remove and garnish with cilantro.
[Name] Red Snapper a L' Orange [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-18T14:25:00Z [Description] Another quick and easy fish dish I have not tried. Hope someone out there will like it and let me know. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/89/0/picWqMBI3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/89/0/picLtzXPN.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, "3 -4", "2 -3", "3", NA] [RecipeIngredientParts] ["red snapper fillets", "fresh ground black pepper", "orange zest", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 209.1 [FatContent] 8.8 [SaturatedFatContent] 1.3 [CholesterolContent] 53.2 [SodiumContent] 64.7 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 29.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine salt, pepper, juice, rind, and oil. Place fish in single layer in an oiled oven ready dish. Pour sauce on top. Sprinkle with nutmeg. Bake at 350 for 20-30 minutes or until fish is cooked.
[Name] Green Rice Chile Bake [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-18T14:25:00Z [Description] A good Tex-Mex side dish, and the ingredients are easily found in our supermarkets. It is not too spicy, since most canned green chiles are mild. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Tex Mex", "Southwestern U.S.", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "6", "1", "1"] [RecipeIngredientParts] ["monterey jack cheese", "sour cream", "green chilies", "long-grain rice", "cheddar cheese", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1042.6 [FatContent] 32.7 [SaturatedFatContent] 20.1 [CholesterolContent] 80.2 [SodiumContent] 330.6 [CarbohydrateContent] 155.2 [FiberContent] 3.0 [SugarContent] 2.5 [ProteinContent] 28.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut jack cheese into 1/2-inch squares. Combine with sour cream, chiles, cooked rice, and black pepper. Top with cheddar cheese. Place in baking dish and bake at 375 F. for about 25 minutes, or until bubbly hot. May be frozen.
[Name] Salmon Barley Pilaf [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-18T14:25:00Z [Description] I actually prefer canned salmon to fresh!! I like barley and it works well with the salmon and vinegar. This can be served cold as well. Try it on a picnic instead of potato salad. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1/4", NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "carrot", "celery", "salmon", "pearl barley", "rice", "cilantro", "parsley", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 251.0 [FatContent] 5.2 [SaturatedFatContent] 0.9 [CholesterolContent] 26.1 [SodiumContent] 58.7 [CarbohydrateContent] 35.2 [FiberContent] 6.0 [SugarContent] 1.6 [ProteinContent] 15.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a 6 quart oven proof casserole. Add onion, carrot and celery. Saute 2-3 minutes , stirring constantly. Add salmon and break up with a fork. Add barley, vinegar, cilantro, pepper and 2 cups water. Bring to a simmer then place in 350 oven and bake 45 minutes or until liquid is absorbed. Stir before serving.
[Name] Spanish Rice [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-18T14:25:00Z [Description] Make and share this Spanish Rice recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Tex Mex", "Southwestern U.S.", "Lactose Free", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["onion", "tomatoes", "garlic", "green chili", "bacon drippings", "long-grain rice", "water"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 239.6 [FatContent] 1.7 [SaturatedFatContent] 0.6 [CholesterolContent] 1.0 [SodiumContent] 17.9 [CarbohydrateContent] 51.3 [FiberContent] 3.1 [SugarContent] 7.6 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute rice in bacon drippings until rice is browned. Add onion, tomato, garlic, green chiles, and water. Simmer covered until water is absorbed. Fresh chopped cilantro may be added just before serving.
[Name] Fried Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-18T16:20:00Z [Description] Make and share this Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1/2", "4", "4", "2", "6", NA, NA] [RecipeIngredientParts] ["basmati rice", "cabbage", "carrot", "red capsicum", "spring onions", "green chilies", "ginger", "garlic", "soya sauce"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 399.2 [FatContent] 3.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 44.2 [CarbohydrateContent] 83.7 [FiberContent] 6.2 [SugarContent] 6.1 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil water and cook the rice with salt until the rice is cooked. Drain all the water and spread the rice to cool. Take a tablespoon of oil in a wok and stir fry the cabbage. Do the same with the rest of the vegetables one at a time. Remove. Mix the vegetables. Divide the rice into 4 parts. In a wok take 2 tbsp hot oil. Add one-fouth of the chopped ginger, garlic and chilli. When it splutters, add 1 part of the rice. Stir fry until well mixed for 2 minutes. Add a tsp of the soya sauce, little pepper and one-fourth of the fried vegetables. Stir fry for 2 minutes until well mixed. Remove and keep well covered in a pot. Do the same with the rest of the rice. Serve hot with chicken manchurian.
[Name] Chicken Manchurian [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-10-18T16:20:00Z [Description] Make and share this Chicken Manchurian 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/12/89/5/picqVH6rb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/89/5/picUNua90.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "3", NA, "2", "2", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "salt", "ground pepper", "egg", "cornflour", "green chilies", "ginger", "soya sauce", "tomato ketchup", "oyster sauce", "cornflour"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 216.0 [FatContent] 8.4 [SaturatedFatContent] 2.4 [CholesterolContent] 92.9 [SodiumContent] 2356.2 [CarbohydrateContent] 15.4 [FiberContent] 1.4 [SugarContent] 5.0 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash chicken cubes. Drain. Mix with salt, pepper, egg and cornflour. Heat wok with oil and deep fry each piece of chicken. Remove and keep aside. In another wok, take 4 tbsp of oil. When hot add the chopped chillies, ginger and garlic. Fry for 2 minutes. Add the sauces. Stir for a minute. Add 1 cup of water and bring to a boil. Add the fried chicken pieces. If more gravy is needed, add another half cup of water. Bring it to a boil. Mix the cornflour into the chicken gravy. Stir continuously till a thick gravy is obtained. Season with salt if need be and serve with fried rice and soup.
[Name] Easy Chilli Beans [AuthorId] 21533 [AuthorName] Tennille [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-18T17:21:00Z [Description] This is a fantastic recipe - one of my favorites. It's quick and easy to make, low in fat and it tastes delicious! Great for people on the go (or singletons like myself!) - it makes heaps and stores well in the fridge or freezer, so you can whip it out and chuck it in the microwave whenever. Try using as a topping on a baked potato or nachos, and add some cheese or sour cream for [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 30 Mins", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/2", "1/4 - 1/2", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "red kidney beans", "chopped tomato", "tomato paste", "water", "golden syrup", "oregano", "paprika", "chili pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 338.7 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 267.6 [CarbohydrateContent] 63.7 [FiberContent] 18.1 [SugarContent] 7.8 [ProteinContent] 20.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in pan. Add onion and cook on medium heat until softened. Add the kidney beans and tomatoes, then stir in the rest of the ingredients. Bring to a slight boil. Simmer for approx 20 minutes (longer if you like], stirring occasionally. Serve with rice.
[Name] 4 Cheese Baked Macaroni - Italian Style [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2001-10-18T17:21:00Z [Description] Make and share this 4 Cheese Baked Macaroni - Italian Style recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["European", "Potluck", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", NA, "1/8", "2 1/2", "12", "6", "1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["parmesan cheese", "fresh Italian parsley", "dried oregano", "cayenne pepper", "half-and-half", "penne", "farfalle pasta", "unsalted butter", "onion", "garlic", "flour", "provolone cheese", "bel paese cheese", "gorgonzola", "Fontina cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 753.1 [FatContent] 44.0 [SaturatedFatContent] 26.9 [CholesterolContent] 132.1 [SodiumContent] 721.2 [CarbohydrateContent] 59.2 [FiberContent] 2.8 [SugarContent] 3.3 [ProteinContent] 30.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 375. Mix first 4 ingredients with a pinch of salt and pepper in a bowl; set aside. Cook Pasta al dente, drain and rinse under cold water. Set pasta aside. Heat 4 Tablespoons of the butter, add onions and saute, stirring until onions are translucent. Add garlic, stir until garlic is fragrant. Add flour; lower heat and cook, stirring frequently. Add half and half a 1/2 cup at a time, stirring after each addition, until sauce thickens. Stir in the cheeses, saving 1 cup of the Fontina. Simmer until cheese is melted and sauce is creamy. Taste and adjust salt and pepper. Add Cayenne. Use cooking spray to coat casserole- you should need about a 3 qt size. Place pasta in casserole. Top with sauce, stir to distribute evenly. Place reserved fontina on top. Sprinkle bread crumbs. Dot with remaining butter. Bake 40 minutes, until top is brown and it's bubbly.
[Name] Pan Fried Oysters [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-19T17:10:00Z [Description] I love oysters, raw, cooked, smoked or any way I can get them. Pan fried is easy, fast and really good. I can eat this by myself easily. Maybe I should double or triple this?? [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Beginner Cook", "Stove Top", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3", "3", "2", "2", NA] [RecipeIngredientParts] ["flour", "cornmeal", "parsley", "garlic", "margarine", "butter", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 638.0 [FatContent] 31.6 [SaturatedFatContent] 5.1 [CholesterolContent] 113.3 [SodiumContent] 388.3 [CarbohydrateContent] 60.5 [FiberContent] 3.4 [SugarContent] 0.4 [ProteinContent] 27.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients. Dredge oysters in this and let sit on paper 5 minutes. Heat oil and butter until sizzling hot. Add oysters. Brown lightly 30-40 seconds on each side. Serve immediately with lemon juice or tartar sauce.
[Name] Cherry Chip Cookies [AuthorId] 21615 [AuthorName] cookieswap [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-19T17:10:00Z [Description] Make and share this Cherry Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1 1/4", "2", "1", "1", "1 3/4", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["brown sugar", "milk", "egg", "all-purpose flour", "salt", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 139.5 [FatContent] 6.8 [SaturatedFatContent] 2.7 [CholesterolContent] 12.6 [SodiumContent] 144.5 [CarbohydrateContent] 18.2 [FiberContent] 0.2 [SugarContent] 11.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Heat oven to 375*F. Combine butter flavored crisco, brown sugar, milk, and cherry extract in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in cherry chips and almonds. Drop rounded tablespoons of dough 3-inches apart on an ungreased baking sheet. Bake at 375*F. for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.
[Name] SourDough Batter [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-19T17:10:00Z [Description] This is the batter you need to make SourDough items, biscuits, pancakes, bread etc. To "feed" the starter, simply take out some of the starter and adding flour etc. to it to make a sourdough item, then putting what's left back in to the starter, that is "Feeding" the starter. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/90/0/piclPCn5O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/90/0/picPh7VxB.jpg"] [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "water"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 170.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 35.8 [FiberContent] 1.3 [SugarContent] 0.1 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 4 Cups [RecipeInstructions] Remove starter from fridge and allow to reach room temp. Measure out 1 1/2 Cups starter into a warm 2 Qt bowl. Return remaining starter to fridge. Add 1 1/2 Cups of flour and approx 1 Cup warm water and mix well. Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter. Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees. When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor. After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot. Stir and refrigerate.
[Name] Thick & Creamy Beef Stroganoff [AuthorId] 21658 [AuthorName] Sara C [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-19T17:10:00Z [Description] This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/90/1/picqhCkLe.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "Russian", "European", "Very Low Carbs", "Potluck", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1", "1", "1", NA, NA, "2", "1", NA, NA, NA] [RecipeIngredientParts] ["onion", "butter", "mushroom", "sour cream", "white wine", "Worcestershire sauce", "garlic powder", "pepper", "milk", "flour"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 614.6 [FatContent] 44.6 [SaturatedFatContent] 23.7 [CholesterolContent] 194.2 [SodiumContent] 843.7 [CarbohydrateContent] 13.9 [FiberContent] 1.1 [SugarContent] 7.1 [ProteinContent] 42.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat butter in large skillet. Add stew meat, cook on med heat until browned stirring often. Take meat out of skillet and set aside. Add onion and saute in the butter until almost clear. Add mushrooms, and cook until onion is clear. Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper. Stir constantly until soup turns to liquid. Decrease heat to Low, cover and simmer. This can simmer for 10 min to 4 hrs depending on taste. You can add flour to thicken it or milk to thin it out as needed. When almost finished at half of the tub of sour cream. Serve over cooked egg noodles with the remainder of the sour cream as a topping.
[Name] Spinach Dip [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Spinach Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "Ramadan", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "water chestnuts", "spinach"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 143.0 [FatContent] 8.1 [SaturatedFatContent] 4.6 [CholesterolContent] 20.1 [SodiumContent] 518.0 [CarbohydrateContent] 15.8 [FiberContent] 2.4 [SugarContent] 3.6 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all the ingredients together the night before in a bowl and leave in the fridge. Either in a party bowl or a hollowed out round bread (sour dough, pumpernickel] scoop out the dip into it. Use the hollowed out bread by cutting into bite size or use with bread sticks or veggies.
[Name] Never-Fail Ribs [AuthorId] 7849 [AuthorName] JOHN TYLER [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-10-19T17:11:00Z [Description] This is a &quot;dry rub&quot; barbecue. This recipe can be altered to suit individual tastes and barbecue sauce (if used) can be served on the side. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["salt", "pepper", "garlic", "cayenne pepper", "cider vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] 2 PLATES [RecipeInstructions] Start by cleaning any excess fat from rib section and carefully cut between bones to a depth of about 2 inches. Generously rub crushed garlic onto ribs, using rubber gloves if necessary. Rub salt and pepper onto ribs and place on a rack. Place the rack on a cookie sheet and cover all with foil. Place in preheated 300°F oven for 2 1/2 hours. At 1/2 hour intervals, take ribs from oven and swab with a mixture of equal parts vinegar and water. Do not soak ribs, buy hydrate thoroughly. A small amount of liquid smoke can be added to the mixture, if desired. After swabbing the last time, sprinkle the ribs with cayenne pepper, to taste. Replace for last 1/2 hour of cooking time. After total cooking time, take ribs from oven and uncover to cool. Before serving, put ribs on grill and heat thoroughly. Minutes before serving, sprinkle brown sugar on ribs until glazed. Serve immediately.
[Name] Creamed Oysters & Mushrooms on Toast [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-10-19T17:11:00Z [Description] Oysters and mushrooms are a good combo. (But then oysters go with anything at anytime don't they?) This can be a "light" lunch or a dinner with rice and vegetables. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/90/4/picimEz9R.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Stove Top", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "3/4", "1", "1/2", "1", "12", "2"] [RecipeIngredientParts] ["mushroom", "shallot", "unsalted butter", "dry white wine", "flour", "heavy cream", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 667.3 [FatContent] 38.7 [SaturatedFatContent] 20.8 [CholesterolContent] 255.9 [SodiumContent] 514.3 [CarbohydrateContent] 40.5 [FiberContent] 1.3 [SugarContent] 7.0 [ProteinContent] 36.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook mushrooms and shallots in butter over medium heat in a 2 quart pan. Cook until mushroom liquid has evaporated and mushrooms are golden, about 10 or so minutes. Add wine and bring to a boil. Mix flour, tabasco& milk, add to mushroom mixture with the cream. Simmer and stir occasionally until slightly thickened about 3 minutes. Add oysters, simmer until edges curl, about 3 minutes. Toast bread and serve oysters and mushrooms on top.
[Name] Scottish Eggs [AuthorId] 20893 [AuthorName] Brenda [CookTime] PT10M [PrepTime] PT8M [TotalTime] PT18M [DatePublished] 2001-10-19T17:11:00Z [Description] This is a wonderful recipe and so easy to make! When I take it to brunch, it is very popular. Enjoy! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1", "1", "1", NA] [RecipeIngredientParts] ["eggs", "sausage", "egg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 569.6 [FatContent] 40.4 [SaturatedFatContent] 13.4 [CholesterolContent] 330.4 [SodiumContent] 1648.3 [CarbohydrateContent] 23.8 [FiberContent] 1.5 [SugarContent] 2.2 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] remove shell from hard-boiled eggs. cover each egg completely with sausage. brush raw egg over each sausage-covered egg. roll each covered egg in seasoned fine bread crumbs. deep fry until golden brown and sausage is done. hint: use a good quality sausage so that it will fry well in oil, otherwise it will separate from egg.
[Name] Wassail [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Wassail recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Winter", "Christmas", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["cider", "cranberry juice", "sugar", "cinnamon sticks", "whole allspice", "orange", "rum"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 245.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 50.9 [FiberContent] 0.4 [SugarContent] 47.1 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] 1 crockpot [RecipeInstructions] put all ingredients in crock pot. Cover and cook on high for 1 hour then on low 4-8 hours. Serve warm.
[Name] Bisquick Tuna Patties [AuthorId] 20031 [AuthorName] Pansori [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-19T17:11:00Z [Description] This recipe was given to me by my sister-in-law. I love this, especially in cooler weather. I usually make country gravy (from the package) to pour over the tuna patties. The gravy adds something to it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/90/7/picQyNXDp.jpg" [RecipeCategory] Tuna [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", NA, "2", "2", "2"] [RecipeIngredientParts] ["green onion", "Bisquick", "pepper", "eggs", "tuna", "butter"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 234.3 [FatContent] 8.3 [SaturatedFatContent] 3.0 [CholesterolContent] 98.4 [SodiumContent] 425.0 [CarbohydrateContent] 31.0 [FiberContent] 1.9 [SugarContent] 4.2 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 4-6 patties [RecipeInstructions] Stir all ingredients together (except butter]. Melt butter over medium heat. Shape tuna mixture into patties and fry, turning once.
[Name] Special Onion and Bacon Pie [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-10-19T17:11:00Z [Description] Main dish lushious onion pie, serve with a nice crisp salad. Or cut 8 pieces for a side dish with a roast and boiled buttered carrots and celery [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["9", "10", "3", "3", "1", "1/4", NA, "1", "1", "1", "6"] [RecipeIngredientParts] ["Spanish onions", "butter", "eggs", "sour cream", "dry sherry", "parsley", "celery seed", "Canadian bacon"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 488.9 [FatContent] 28.5 [SaturatedFatContent] 12.6 [CholesterolContent] 152.1 [SodiumContent] 671.6 [CarbohydrateContent] 36.1 [FiberContent] 3.7 [SugarContent] 8.6 [ProteinContent] 14.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in frypan. Add the onions. Stir and cook over low heat until they are clear. Cool the onions well. In a sauce pan, combine and heat slowly until blended. 3 eggs,sour cream,sherry,salt and pepper, parsley and celery seed. Stir the mixture into the onions. Brush the bottom of the pie shell with the egg white. Pour the onion mixture into the pie shell. Place the bacon pieces evenly over the top of the onions. Start the pie in a hot preheated oven, 450 degrees, bake for 10 minutes. Reduce the heat to 300 degrees and bake a further 30 minutes or until the bacon is crisp and the pastry edges are light brown. Serve very hot.
[Name] Stir Fried Oysters with Garlic [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-10-19T17:11:00Z [Description] Love those oysters! This is a simple, fast and enjoyable recipe. Oysters have to be good for you because they sure do taste good!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/90/9/picets4v2.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", "2", "4", "3", "1 1/4"] [RecipeIngredientParts] ["cornstarch", "oyster sauce", "soy sauce", "white wine", "garlic", "green onions", "ginger"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 149.8 [FatContent] 6.1 [SaturatedFatContent] 1.0 [CholesterolContent] 56.7 [SodiumContent] 623.0 [CarbohydrateContent] 10.3 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 11.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil 4 cups water in pot and add oysters for 10-15 seconds . Remove with slotten spoon to paper towels to drain. Blend cornstarch with 4 Tbs water and add oyster and soy sauce. Heat oil in wok, add wine, oysters, green onion& ginger. Stir fry 15 seconds. Add cornstarch mixture and stir fry 1 minute. Enjoy.
[Name] Mocha Butterballs [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Mocha Butterballs 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/12/91/0/piciuP1Sm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/0/picW9TsU2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/0/picyFVMxF.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Canadian", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "1 3/4", "1/4", "1/2", "2", NA] [RecipeIngredientParts] ["butter", "white sugar", "vanilla extract", "instant coffee granules", "hot water", "flour", "salt", "walnuts", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 742.3 [FatContent] 56.8 [SaturatedFatContent] 21.9 [CholesterolContent] 81.3 [SodiumContent] 413.6 [CarbohydrateContent] 52.3 [FiberContent] 4.3 [SugarContent] 18.0 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Preheat oven to 325F degrees. Have ungreased cookie sheets ready. Beat butter, sugar and vanilla together until fluffy. Dissolve coffee in hot water and stir into butter mixture. Sift flour, cocoa and salt into mixture and add nuts. Stir to blend well. Shape into one-inch balls and put on cookie sheets. Bake 15 minutes or until set. Roll in icing sugar while warm. Let cool and roll in icing sugar again before storing in a container with a tight lid.
[Name] Pizza Roll [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Pizza Roll recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Kid Friendly", "High In...", "Potluck", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1", "6", "4", "1", "1 1/2", "1", "1", "1", "1", "1", NA, "2", "1"] [RecipeIngredientParts] ["lean ground beef", "olive oil", "onion", "mushrooms", "garlic", "tomato paste", "brown sugar", "cumin", "oregano", "basil", "monterey jack cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.4 [FatContent] 27.8 [SaturatedFatContent] 14.6 [CholesterolContent] 102.4 [SodiumContent] 597.6 [CarbohydrateContent] 13.6 [FiberContent] 2.1 [SugarContent] 9.3 [ProteinContent] 31.5 [RecipeServings] nan [RecipeYield] 16 slices [RecipeInstructions] In a large frying pan or wak,fry up the beef (turkey, chicken] and drain the fat. Add the next 10 items into the pan and saute to your liking and add a little bit of water if needed. Add the ground meat and mix then simmer for 20 minutes. Remove from heat and allow to cool. Meanwhile, roll out the dough as if making pinwheels (retangular shape] to the thickness of about 1/2 an inch. Now mix the cheeses with the topping mixture and spread onto the dough. Roll up the dough and pinch at the ends quite well. Then cut into 1 inch thickness or make 16 rounds. Let rise for an hour or double in size on well greesed cookie sheets. Preheat oven at 400 degrees and bake for 20 minutes or until golden brown. Serve warm.
[Name] Orange Chocolate Meltaways [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Orange Chocolate Meltaways recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Christmas", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1", "2 1/2", "2 1/2", "1", "2"] [RecipeIngredientParts] ["heavy whipping cream", "pecans", "shortening"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 642.9 [FatContent] 57.6 [SaturatedFatContent] 17.0 [CholesterolContent] 44.0 [SodiumContent] 25.5 [CarbohydrateContent] 33.4 [FiberContent] 6.5 [SugarContent] 24.5 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Place milk and semi sweet chocolate chips in mixing bowl; set aside. In saucepan, bring cream and orange peel to gentle boil. Immediately pour over chips. Whisk until smooth. Stir in extract. Cover and chill about 35 minutes or until mixture begins to thicken. Beat for 10-15 seconds, or until mixture lightens in color (do not over beat]. Spoon by rounded teaspoonfuls onto wax paper lined cookie sheets. Cover and chill 5 minutes. Shape into balls. Roll half of the balls in chopped pecans. Melt chocolate chips and shortening in small saucepan over low heat, stirring until smooth. Dip remaining balls. Place on wax paper to harden. Store in refrigerator.
[Name] Peanut Butter Cup Chocolate Cookies [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Peanut Butter Cup Chocolate Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "3/4", "3/4", "1", "2", "2", "1", "2 1/4", "2"] [RecipeIngredientParts] ["shortening", "butter", "granulated sugar", "brown sugar", "baking soda", "eggs", "vanilla", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.1 [FatContent] 7.4 [SaturatedFatContent] 3.3 [CholesterolContent] 20.8 [SodiumContent] 66.8 [CarbohydrateContent] 17.0 [FiberContent] 0.5 [SugarContent] 9.7 [ProteinContent] 1.6 [RecipeServings] 32.0 [RecipeYield] 32 cookies [RecipeInstructions] In large mixing bowl,beat shortening and butter until smooth. Add sugars and baking soda. Beat until combined. Beat in eggs,chocolate and vanilla. Beat in as much flour as you can with mixer. Stir in remaining flour and peanut butter cups. Drop from rounded tablespoon onto ungreased cookie sheets. Bake at 375 for 10-12 minutes or until tops look dry. Cool on cookie sheet 1 minute. Transfer to wire racks and let cool.
[Name] SourDough Starter [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this SourDough Starter 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/12/91/4/picTRvdsx.jpg" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] ["flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 186.1 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 38.7 [FiberContent] 1.6 [SugarContent] 0.1 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 5 Cups [RecipeInstructions] Combine flour, water and yeast in a warm bowl. Use a wooden or plastic spoon to stir mixture till smooth. Cover the container with plastic wrap and place it in a warm, draft-free area for 36-48 hours; your starter should be slightly bubbly and give off a delicious sour, yeasty, aroma. Its consistency will be that of light pancake batter. Cover the sourdough container and put it to rest in the fridge. I use a Mason Jar.
[Name] Butterscotch Sauce [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Butterscotch Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "Kid Friendly", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "4", "1/4"] [RecipeIngredientParts] ["brown sugar", "butter", "light corn syrup"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1270.7 [FatContent] 34.7 [SaturatedFatContent] 21.8 [CholesterolContent] 100.7 [SodiumContent] 299.8 [CarbohydrateContent] 249.1 [FiberContent] 0.0 [SugarContent] 223.2 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a medium saucepan over heat, bring all ingredients to a boil. Stirring occasionally. Serve warm. Cover, cool, and refrigerate up to four days ahead. Warm over low heat before serving.
[Name] Sarah's Potato Barley Soup [AuthorId] 19585 [AuthorName] Sarah_Ont [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-10-19T17:11:00Z [Description] Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/6/q61Tg6OpQWWVZQmdnYt9_IMG_20190412_185344521.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/6/lD2ppiZQSw1My6REFZ0w_IMG_20190412_192412388_HDR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/6/picD7QF5Q.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Grains", "Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "Freezer", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "2", "2", "3/4", "8", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "garlic", "potatoes", "carrots", "bay leaves", "barley", "salt", "pepper", "thyme", "marjoram"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 173.5 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.8 [SodiumContent] 1713.2 [CarbohydrateContent] 36.6 [FiberContent] 6.8 [SugarContent] 2.9 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened. Add everything else and cook for about 45 minutes. Take out bay leaves before serving!
[Name] Pork Chops Parmesan [AuthorId] 19585 [AuthorName] Sarah_Ont [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-19T17:11:00Z [Description] Gives pork chops a great flavour! From "1001 Low Fat Recipes", altered to suit our household. You can make these quicker by turning up the heat, but be very careful! The coating will burn very quickly! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/7/picbSieyy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/7/picWFZIY5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/7/picWFZIY5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/7/picQ9sjWB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/7/picDqJpn5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/7/picQp384e.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "1/2", "4", NA, "3", "1", "3", "6"] [RecipeIngredientParts] ["cornmeal", "parmesan cheese", "black pepper", "basil", "green onions", "garlic", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 20.0 [Calories] 507.4 [FatContent] 23.0 [SaturatedFatContent] 8.4 [CholesterolContent] 117.8 [SodiumContent] 92.7 [CarbohydrateContent] 46.5 [FiberContent] 2.8 [SugarContent] 1.4 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cornmeal, Parmesan cheese, pepper, Mrs.Dash, and basil. Trim pork chops of visible fat and dredge in mixture. Coat skillet with cooking spray and put on medium heat. Put chops in skillet and reduce heat to medium low. Saute 10 minutes each side. Add onion and garlic. Continue sauteeing another 10 minutes, stirring to prevent sticking. Sprinkle with parsley to garnish and serve over noodles.
[Name] Mussels with Garlic & White Wine [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-19T17:11:00Z [Description] The creamy broth this creates is terrific. I guarantee it will be sopped up with bread or a spoon. Anyone not like mussels?? Recipe says it is for four but try it for two. It will not be wasted!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "< 30 Mins", "Steam", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "1/2", "1/4", "4", "1", NA] [RecipeIngredientParts] ["garlic", "butter", "tomatoes", "dry white wine", "heavy cream", "parsley", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 342.8 [FatContent] 16.6 [SaturatedFatContent] 8.1 [CholesterolContent] 99.3 [SodiumContent] 713.6 [CarbohydrateContent] 14.5 [FiberContent] 1.3 [SugarContent] 2.4 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a pot large enough to hold mussels, heat butter on medium heat. Add garlic and mussels, toss and warm for two minutes. Add tomatoes, wine, cream, salt& pepper. Raise heat to med-high, cover and cook 5 minutes. Check during cooking. Do not overcook. Mussels are done when shells have opened. Divide into 4 bowl with broth. Garnish with parsley and lemon wedge.
[Name] Texas Beef Skillet [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-19T17:11:00Z [Description] Convenient 1 pan meal. I found this recipe in an old cookbook along time ago. Kids love it! The original was not as spicy as I make it but I like the flavor better with the added ingredients. To make it even spicier, add some jalape&ntilde;os instead of the green chili. I also add frozen corn once in awhile. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/91/9/picPDO4D0.jpg" [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Rice", "Beans", "Meat", "Southwestern U.S.", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "3", "1", "1", "1", "1/2", "3", "1 1/2", "1 1/2", "1/2", "1/2", "3/4", NA] [RecipeIngredientParts] ["ground beef", "onion", "garlic cloves", "tomatoes", "red kidney beans", "green chili peppers", "quick-cooking white rice", "bell peppers", "chili powder", "ground cumin", "salt", "water", "American cheese"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 319.1 [FatContent] 12.2 [SaturatedFatContent] 4.6 [CholesterolContent] 51.4 [SodiumContent] 264.8 [CarbohydrateContent] 30.6 [FiberContent] 7.3 [SugarContent] 4.2 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender. Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water. Bring to boil. Reduce heat. Simmer, covered for 20 minutes stirring occasionally. Top with cheese. Recover and heat for 3 minutes or until cheese melts. Sprinkle corn chips over the top before serving.
[Name] Pork Chops with Corn Dressing [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-19T17:11:00Z [Description] Even people who normally don't care for dressing will like this corn dressing recipe. Nice for a Sunday dinner. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Corn", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/3", "2", "2", "1/2", "1/2", "1/2", "4 -6"] [RecipeIngredientParts] ["eggs", "whole kernel corn", "butter", "margarine", "celery", "pimientos", "paprika", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 687.0 [FatContent] 33.9 [SaturatedFatContent] 14.4 [CholesterolContent] 260.8 [SodiumContent] 1243.8 [CarbohydrateContent] 48.2 [FiberContent] 3.9 [SugarContent] 7.1 [ProteinContent] 50.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a creased 13x9x2 baking pan. Arrange chops over dressing. sprinkle with additional paprika and salt. Bake covered in 350 degree oven for 30 minutes. Uncover and bake 30 minutes longer or until chops are done.
[Name] Oh my Gawd absolute best oven fried chicken [AuthorId] 7507 [AuthorName] Cajun Joe [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Oh my Gawd absolute best oven fried chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", NA, NA] [RecipeIngredientParts] "chicken parts" [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 1196.5 [FatContent] 68.1 [SaturatedFatContent] 19.0 [CholesterolContent] 440.6 [SodiumContent] 410.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 136.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Skin chicken using paper towels to grab chicken skin so it won't slip when pulling it off.", "Cut chicken into individual parts.", "Use two bowls big enough to hold a chicken part.", "Half fill one with dressing, and the other with bread crumbs.", "Use as many oven baking pans as you need.", "Cover with aluminum foil, then spray foil with non-stick cooking spray, or coat with oil.", "When coating the chicken, use this method to avoid a mess:", "Grab a chicken part with your LEFT HAND, and place it in the bowl with the dressing in it, then coat the chicken with the dressing.", "Then again with your LEFT HAND, grab the chicken and shake the excess oil off of it, and place it in the bread crumbs bowl, using the same LEFT HAND.", "In the bread crumb bowl:", "Grab a small amount of crumbs with your clean RIGHT HAND and sprinkle them on top of the chicken, then again with your RIGHT HAND, press the crumbs into the chicken, then flip back and fourth while pressing the crumbs into the chicken.", "With your RIGHT HAND again, place the chicken into the baking pan, making sure that each piece of chicken doesn't touch each other, or the sides of the pan.", "You do this to permit even browning on all sides of the chicken.", "Repeat exact procedure with each chicken part.", "Bake at 350 degrees for 45 minutes, then check next to bone for doneness.", "Be prepared for marvelous chicken like you never tasted before.", "NOTE: Skinning the chicken is not necessary, but if you don't eat the skin, it is recommended.", "If you remove the skin just before eating the chicken, then you remove the delicious Italian bread crumbs, and the cheese taste.", "Here in New Orleans at Kmart, the large bottles of dressings go on sale for$1 each, and I stock up." ]
[Name] Sesame Wafers [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Sesame Wafers recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Canadian", "Kid Friendly", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/4", "1/2", "1", "1", "1", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "butter", "brown sugar", "egg", "vanilla", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 510.9 [FatContent] 31.2 [SaturatedFatContent] 12.1 [CholesterolContent] 75.9 [SodiumContent] 153.7 [CarbohydrateContent] 53.6 [FiberContent] 3.9 [SugarContent] 35.6 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] ["Sift flour and baking powder.", "Cream butter, sugar,egg and vanilla.", "Add sifted flour and baking powder.", "Mix to combine.", "Stir in seeds.", "Line cookie sheet with parchment paper or aluminum foil.", "Spray with veggie oil.", "drop by small teaspoonfuls, leaving room for spreading.", "Bake at 350 for 6-8 minutes or until lightly browned.", "Cool on sheet, then remove to rack to cool completely.", "Store in an airtight container.", "(can use other types of seeds- flax- black sesame or white sesame]." ]
[Name] Apple Brown Lennie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Apple Brown Lennie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Canadian", "Low Protein", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["10", "2", "1 1/2", "3/4", "1/2", "2/3", "1/4", NA] [RecipeIngredientParts] ["apples", "ground cinnamon", "flour", "brown sugar", "butter", "brown sugar", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 425.4 [FatContent] 12.1 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 99.4 [CarbohydrateContent] 80.2 [FiberContent] 5.1 [SugarContent] 55.6 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make topping first: In a mixing bowl, combine flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside. Then make syrup: Combine syrup ingredients in a small bowl and stir well; set aside. Preheat oven to 350F degrees. Lightly grease a 12x8 baking pan. Peel, core and slice 10-12 medium-sized baking apples (use 12 if they're kind of small or you use a 13x9 pan], preferably Northern Spy. Arrange apple slices in bottom of pan and sprinkle with the cinnamon. Drizzle with half the syrup, cover with all the topping mixture, then drizzle the remaining syrup over top. Bake for 1 hour. Serve warm with vanilla ice cream.
[Name] Frogmore Stew ( Hot Sausage and Shrimp ) [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-19T17:11:00Z [Description] This is a Southern Special Recipe. The original for this one came from Nathalie Dupree. I've changed it quite a bit. Enjoy [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Potluck", "Summer", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "2 1/2", "16", "4", "8", "2", "1", "1 1/2", "2", "3", "16", "2", "6", "5"] [RecipeIngredientParts] ["hot Italian sausage links", "new potatoes", "garlic", "onions", "lemons", "parsley", "cider vinegar", "salt", "black pepper", "corn", "Tabasco sauce", "shrimp", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1430.6 [FatContent] 56.2 [SaturatedFatContent] 18.0 [CholesterolContent] 615.5 [SodiumContent] 3223.5 [CarbohydrateContent] 127.7 [FiberContent] 17.8 [SugarContent] 20.6 [ProteinContent] 116.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a heavy stockpot brown sausage until done. Remove sausage. Add the 5 quarts of water and bring to a boil over high heat. Add the spuds, garlic and onions and return to a boil. Cover and cook for 15 minute. Add the sausage, hot peppers, lemons, old bay, parsley and vinegar. Cover and simmer 15 min longer. Add the salt, pepper and corn and bring back to a boil. Add the tabasco and the shrimp and poach until the shrimp are done-no more than 5 minute. Remove the lemon halves and the tied parsley. This parts up to you. You can ladle out the shrimp, sausage and veg and serve on a plate-broth in a bowl, or you can reserve the broth for something else, or you can serve together. All in all I think the best way is strained, served on paper plates set on newspaper so you have somewhere to put the shells and cobs.
[Name] Golden Pecan Pie [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-19T17:11:00Z [Description] Make and share this Golden Pecan Pie 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/12/92/5/picOkpSQ9.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1", "3", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "salt", "eggs", "light corn syrup", "vanilla", "butter", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 510.9 [FatContent] 21.5 [SaturatedFatContent] 4.0 [CholesterolContent] 109.1 [SodiumContent] 195.5 [CarbohydrateContent] 79.4 [FiberContent] 1.9 [SugarContent] 41.2 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine dry ingredients in large mixing bowl. Add eggs, vanilla and butter. Beat with electric beater until blended. Stir in pecan halves. Pour into pie shell and bake at 350 degrees F. for 55-60 minutes, or until tests clean.
[Name] Salmon Pizza [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-19T17:11:00Z [Description] This is a little different from the "meat" pizzas. It looks like work but even the dough comes together quickly. Try it with crab, smoked oysters or shrimp (added toward the end of cooking). Very tasty [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "12", "1", "1/2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["salmon", "milk", "Bisquick", "tomato sauce", "mozzarella cheese", "onion", "black olives", "green pepper", "oregano", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.0 [FatContent] 23.1 [SaturatedFatContent] 10.6 [CholesterolContent] 66.8 [SodiumContent] 1244.4 [CarbohydrateContent] 34.0 [FiberContent] 2.2 [SugarContent] 8.1 [ProteinContent] 24.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend liquid and bisquick to make a dough. Knead several times and roll into 12\" circle. Spread tomato sauce over dough. Layer with mozzarella, salmon, onion, olives, green pepper. Season with oregano, salt& pepper. Top with parmesan cheese. Bake 450 preheated oven 15-20 minutes , on a pizza stone if possible or on a cookie sheet.
[Name] California Cioppino [AuthorId] 21605 [AuthorName] Randy Molitor [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2001-10-19T17:11:00Z [Description] I found this recipe in the newspaper about 15 years ago. I modified it a bit and have served to my very best friends. Absolutely the best. Rather expensive but worth it! [Images] character(0) [RecipeCategory] Halibut [Keywords] ["Crab", "Mussels", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/4", "28", "15", "1", "1", "2", "2", "1 1/2", "12", "12", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["onion", "garlic cloves", "parsley", "olive oil", "canned tomatoes", "tomato sauce", "red wine", "water", "red wine vinegar", "bay leaves", "clams", "halibut fillets", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 452.5 [FatContent] 13.6 [SaturatedFatContent] 2.1 [CholesterolContent] 222.3 [SodiumContent] 1901.7 [CarbohydrateContent] 15.8 [FiberContent] 2.9 [SugarContent] 7.3 [ProteinContent] 57.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion and garlic over moderate heat in olive oil until soft but not browned. Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs. Bring to a boil. Reduce heat and simmer 40 minutes. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.] While sauce is simmering, rinse all fish and seafood in cold water. Scrub clams thoroughly. Layer all seafood in large kettle, placing clams and mussels on top. Pour hot sauce over all. Cover tightly. Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink. To serve, ladle hot sauce and some seafood into soup plates or large soup bowls. Lot of sour french bread. Enjoy.
[Name] Small Onion Chutney [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-20T20:11:00Z [Description] Make and share this Small Onion Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "12", "1", "1", "1", NA, "2", "1"] [RecipeIngredientParts] ["onions", "red chilies", "cumin seed", "fresh coconut", "tamarind extract", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 695.2 [FatContent] 35.3 [SaturatedFatContent] 28.0 [CholesterolContent] 0.0 [SodiumContent] 79.5 [CarbohydrateContent] 95.8 [FiberContent] 22.1 [SugarContent] 47.4 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] 1 big cup [RecipeInstructions] Dry roast chillies and corriander seeds in a wok. Keep aside. Roast coconut till golden brown. Keep aside. In the same wok, add oil and season with cumin seeds. Add onions and fry till golden brown. Grind all the ingredients with salt and tamarind to a coarse paste. Add little raw coconut oil on top. Mix well. Serve.
[Name] Classic Minestrone [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-20T20:11:00Z [Description] Make and share this Classic Minestrone recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Vegan", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "4", "2", "1 1/2", "1", "1", "1", "1/4", NA, NA] [RecipeIngredientParts] ["olive oil", "leek", "carrots", "zucchini", "green beans", "celery", "chopped tomato", "fresh thyme", "cannellini beans", "elbow macaroni", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.6 [FatContent] 11.5 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 368.1 [CarbohydrateContent] 35.0 [FiberContent] 10.1 [SugarContent] 9.9 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat olive oil in a large saucepan, over medium heat.", "Add leek, carrots, zucchini, green beans and celery.", "Cover, and reduce heat to low.", "Cook for 15 minutes, shaking the pan occasionally.", "Stir in the stock, tomatoes and thyme.", "Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.", "Stir in the cannellini beans with liquid and pasta.", "Simmer for an additional 10 minutes, or until pasta is al dente.", "Season with salt and pepper to taste before serving." ]
[Name] Rumtopf [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT3120H [TotalTime] PT3120H [DatePublished] 2001-10-20T20:11:00Z [Description] Rumtopf is a traditional German delicious fruit preserve.It works with any combination of ripe fruit. Both my grandmother and mother used the 2nd method described, with A Rumtopf crock, traditionaly every summer and we always enjoyed it at Christmas. I still have their crock, but have only made it once. (maybe next summer) Prep time is for refrigerating. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Canadian", "German", "European", "Summer", "Winter", "Christmas", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["12", "3", "4 1/2", "5", "4 1/2", "3 1/2", "3", "15"] [RecipeIngredientParts] ["sugar", "water", "golden rum", "light rum", "green seedless grapes", "pears", "red seedless grapes", "dark sweet cherries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 11510.6 [FatContent] 6.5 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 69.8 [CarbohydrateContent] 1739.4 [FiberContent] 57.0 [SugarContent] 1635.8 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] 2 half gallons [RecipeInstructions] In a 8 quart stockpot, combine sugar and water. Heat to boiling over medium heat, stirring constantly. Continue to cook until temperature reaches 235 degrees, stirring occasionaly to prevent sugar from crystallizing on sides of pot. Cool slightly, then gradually stir in rum until blended. Set aside. In a rumtopt crock, or if you don't have one, a clean wide-mouth 2 1/2 gallon jar, arrange fruit in layers, making sure to pack jar tightly. Ladle syrup into jar, covering fruit completely. Wipe rim clean with damp cloth and seal jar. Store in refridgerator at least 2 months before serving. As time passes, the fruit will absorb the rum syrup and float in the solution. The rumtopf can also be made gradually, by making the rum syrup in advance. As fruit ripens in the summer a layer of it is added to the crock, covered with the rum syrup and covered, until the next fruit came into season and another layer was added, until fall when the crock was well packed with layers of several different fruits. the crock was sealed each time a layer was added with a tight fitting lid and with sacking covering the lid and tied around the neck. It was stored in a cold dark place in the back of the basement or in a root cellar. It was always ready to serve at Christmas time. Ours always had peaches, pears, plums, apricots, cherries and sometimes grapes.
[Name] Wasabi Aioli [AuthorId] 21294 [AuthorName] Sherri Dodsworth [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-20T20:11:00Z [Description] Once you taste steamed shrimp dipped in this you may never use cocktail sauce again. Especially good with fried calamari. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "garlic", "wasabi"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 932.2 [FatContent] 78.6 [SaturatedFatContent] 11.5 [CholesterolContent] 61.1 [SodiumContent] 1672.9 [CarbohydrateContent] 59.6 [FiberContent] 0.6 [SugarContent] 15.1 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 1 Cup [RecipeInstructions] "Stir all ingredients together and serve."
[Name] Hot Apple Cider Punch [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-20T20:12:00Z [Description] Make and share this Hot Apple Cider Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Apple", "Fruit", "Winter", "Christmas", "Thanksgiving", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "2", "4"] [RecipeIngredientParts] ["apple cider", "brown sugar", "allspice", "cloves", "salt", "ground nutmeg", "cinnamon sticks"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 53.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 78.9 [CarbohydrateContent] 13.7 [FiberContent] 0.1 [SugarContent] 13.2 [ProteinContent] 0.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] "Mix ingredients together and heat in a crockpot on high until hot."
[Name] Sugarplums [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-10-20T20:12:00Z [Description] Make and share this Sugarplums recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Canadian", "Christmas", "< 30 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["pitted dates", "sultana raisin", "currants", "walnuts", "unsweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.3 [FatContent] 5.6 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 3.2 [CarbohydrateContent] 19.7 [FiberContent] 2.5 [SugarContent] 15.6 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 24 balls [RecipeInstructions] In a food processor, chop all fruit. (You could also do that by hand.] Add walnuts and liqueur and process to mix. Using 1 teaspoon of mixture for each, form balls. Roll each ball in coconut. Looks pretty in small paper candy wrappers.
[Name] Hot Macaroni Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-20T20:12:00Z [Description] Make and share this Hot Macaroni Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "2", "2", "1", "1", "1", "1/4", "1/4", "1/2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["elbow macaroni", "butter", "margarine", "boneless skinless chicken", "chicken flavor instant bouillon", "garlic", "broccoli florets", "onion", "carrot", "tarragon leaf", "lemon pepper", "milk", "flour", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 709.7 [FatContent] 32.4 [SaturatedFatContent] 18.6 [CholesterolContent] 156.7 [SodiumContent] 1298.1 [CarbohydrateContent] 56.7 [FiberContent] 4.5 [SugarContent] 6.9 [ProteinContent] 47.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni according to box instructions. Drain and set aside. In a large frypan, melt 2 tablespoons butter,. Add chicken, bouillon and garlic,stir fry until chicken is browned. Remove chicken. Add remaining butter and next 6 ingredients. Stir fry 1 minute. Cover and cook just until broccoli is tender. Stir in macaroni, chicken and peas. Heat through. Blend milk and flour,. Stir into macaroni mixture. Add cheese, cook stirring gently until cheese melts. Refrigerate left-overs.
[Name] Buttermilk Pancake Mix in a Jar [AuthorId] 21615 [AuthorName] cookieswap [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-20T20:12:00Z [Description] This is great for a gift basket for the holidays or any time. Add gourmet flavored syrups, placemats, wooden spoons, and wire whisk for a complete gift. Mix makes 10 cups or 90+ pancakes [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "High In...", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1/2", "8", "4", "2", "1", "2", "1"] [RecipeIngredientParts] ["dry buttermilk", "all-purpose flour", "granulated sugar", "baking powder", "baking soda", "salt", "egg", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 58.8 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 4.2 [SodiumContent] 154.7 [CarbohydrateContent] 11.0 [FiberContent] 0.3 [SugarContent] 2.5 [ProteinContent] 2.1 [RecipeServings] 90.0 [RecipeYield] 10 cups [RecipeInstructions] ["-------pancakemix-------.", "Sift the ingredients together well.", "Store in a container with a tight-fitting lid--------pancakes--------.", "Mix ingredients with 1 1/2 cups pancake mix until blended together.", "Let it stand five minutes.", "Cook pancakes.", "--------Notes-------.", "Use the mix within 6 months of when you make it.", "The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good.", "You can always add sugar, of course.", "If you can't find buttermilk powder in your local grocery store, try a bulk food store." ]
[Name] Baked Alaska [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT44M [PrepTime] PT20M [TotalTime] PT1H4M [DatePublished] 2001-10-20T20:12:00Z [Description] Make and share this Baked Alaska recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/8", "2", "1/2", "2", "1", "3", "1/4", NA, "3", "1/2", "4", "1/2", "1/3", "3", NA, NA] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "sugar", "water", "vanilla extract", "sugar", "cream of tartar", "sugar", "water", "raspberries", "mint leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 165.4 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 42.0 [SodiumContent] 99.3 [CarbohydrateContent] 35.1 [FiberContent] 0.2 [SugarContent] 27.6 [ProteinContent] 4.0 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine the first 3 ingredients in a bowl; stir well, and set aside. Beat 2 egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale (about 2 minutes]. Add 2 tablespoons water and vanilla, beating at low speed until blended. Add the flour mixture, and beat well. Beat 3 egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 20 minutes or until cake springs back when touched lightly in center; let cool 5 minutes in pan on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack; let cool completely. Place cake, bottom side up, on an ovenproof platter. Spread jam over cake. Cut container of frozen yogurt in half; reserve one half for another use. Cut remaining half of frozen yogurt into 1-inch-thick slices. Arrange frozen yogurt slices over jam; cover and freeze at least 15 minutes. Beat 4 egg whites and cream of tartar at high speed of a mixer until stiff peaks form; set aside. Combine 1/3 cup sugar and 3 tablespoons water in a saucepan, and bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour sugar mixture in a thin stream over egg whites, beating at high speed. Spread meringue over yogurt slices and around sides of cake (yogurt and cake should be completely covered with meringue]. Bake at 500 degrees for 2 minutes.
[Name] Mushroom and Rajma Curry [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10H3M [PrepTime] PT15M [TotalTime] PT10H18M [DatePublished] 2001-10-20T20:12:00Z [Description] Make and share this Mushroom and Rajma Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "2", "2", "1/2", "2", "1", "1", NA, "1/2", "1/2", "3", NA, NA, "1"] [RecipeIngredientParts] ["button mushroom", "pink rajma beans", "tomatoes", "red chili powder", "green chilies", "sugar", "garam masala powder", "curry leaves", "coriander leaves", "mint leaf", "cumin powder", "onions", "salt", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.5 [FatContent] 3.3 [SaturatedFatContent] 1.6 [CholesterolContent] 7.5 [SodiumContent] 232.8 [CarbohydrateContent] 32.8 [FiberContent] 5.1 [SugarContent] 17.1 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak Rajma in water for 10 hours. Change water and pressure cook till 2 whistles directly in the cooker. Allow to cool, remove lid, add washed and sliced mushrooms and tomatoes. Close the lid and cook till another whistle sound comes. Fry onions in oil till brown and grind to a smooth paste along with 1 tbsp cooked rajma, salt, chilli powder, sugar and garam masala powder. Heat little oil in a wok. Add green chillies, mint, corriander leaves and curry leaves. Grind to a paste. Fry in medium flame for a few minutes. Add corriander-cumin powder. Stir well. Pour curds in a strainer, remove extra water and add the curd alone to the gravy. Cook for 3 minutes. Then add cooked rajma and mushroom mixture with that cooked water. Boil till gravy becomes thick enough to serve. Sprinkle grated cheese on top after transfering to serving dish.
[Name] Fried Okra [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2001-10-20T20:12:00Z [Description] Being from Minnesota, I never had okra growing up, but after I moved south to Missouri, I found that I really loved it fried, even if it's kind of messy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/93/9/picFQbE2t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/93/9/pic51kUcR.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Refrigerator", "Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["salt", "water", "cornmeal"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 70.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 18.2 [CarbohydrateContent] 16.0 [FiberContent] 7.3 [SugarContent] 2.7 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put sliced okra in a bowl. Sprinkle with salt, liberally. Cover with very cold water. Refrigerate for at least 1 hour. Drain, rinse, drain again. Roll slices in seasoned cornmeal until well coated. Fry in hot oil about 1/2\" deep until browned and crisp. Drain on paper towels, serve hot.
[Name] Ratatouille [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-10-20T20:12:00Z [Description] Make and share this Ratatouille 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/12/94/0/pic2tm5Sz.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "2", "1", NA, "1", "2", "1", "2", "1", "2"] [RecipeIngredientParts] ["olive oil", "garlic", "dried parsley", "eggplant", "salt", "parmesan cheese", "zucchini", "onion", "fresh mushrooms", "green bell pepper", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 260.1 [FatContent] 14.7 [SaturatedFatContent] 5.4 [CholesterolContent] 22.0 [SodiumContent] 403.9 [CarbohydrateContent] 21.5 [FiberContent] 7.5 [SugarContent] 9.9 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes.
[Name] Lemon Baked Alaska [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-20T20:12:00Z [Description] Make and share this Lemon Baked Alaska recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "4", "3/4"] [RecipeIngredientParts] ["sugar", "brandy", "lemon ice cream", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.4 [FatContent] 6.1 [SaturatedFatContent] 0.9 [CholesterolContent] 1.1 [SodiumContent] 366.3 [CarbohydrateContent] 52.5 [FiberContent] 0.6 [SugarContent] 34.1 [ProteinContent] 3.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook cake mix as directed in layers, but this recipe only uses 1 layer. Place the layer on an oven proof plate. The day before, or early in the day, poke holes in the cake and pour brandy over the cake and sprinkle with sugar. Just before serving, beat egg whites until very stiff and add sugar gradually and continue to beat until it stand in peaks. Place mounds of ice cream (shape in half balls] on top of layer and cover completely with meringue. Place in preheated hot oven until it browns (about 10 minutes.] At the table, add 2 oz. brandy to the tray and light.
[Name] Szekely Goulash [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-10-20T20:12:00Z [Description] Make and share this Szekely Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Hungarian", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1 1/2", "2", "2", "2", "2 -3", "3 1/2", "2", "1 1/2"] [RecipeIngredientParts] ["Hungarian paprika", "salt", "flour", "onions", "hot water", "sauerkraut", "hot water", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 230.1 [FatContent] 20.2 [SaturatedFatContent] 9.8 [CholesterolContent] 30.4 [SodiumContent] 1393.7 [CarbohydrateContent] 10.5 [FiberContent] 2.9 [SugarContent] 2.1 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft. Add the meat to the pot and brown the meat all over. Add 2-3 tbsp hot water. Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water. Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat. Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.
[Name] Cream of Chicken & Watercress Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-20T20:12:00Z [Description] A lovely Warming Chicken soup,I serve it with Garlic toasts. You can add some finely chopped up chicken meat if you prefer a chunkier Soup. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "5", "15", "2", NA, NA, "2", "250", "4", "125", "4", "125"] [RecipeIngredientParts] ["butter", "flour", "mustard powder", "salt", "fresh ground black pepper", "heavy cream", "dry tapioca", "dry white wine", "watercress"] [AggregatedRating] nan [ReviewCount] nan [Calories] 554.6 [FatContent] 39.9 [SaturatedFatContent] 20.3 [CholesterolContent] 173.6 [SodiumContent] 572.3 [CarbohydrateContent] 30.9 [FiberContent] 2.8 [SugarContent] 7.0 [ProteinContent] 16.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a saucepan. When hot and bubbly, stir in flour and mustard. Continue to stir until mixture turns golden. Gradually add chicken stock, stirring or whisking constantly to smooth away any little lumps of flour. Sprinkle with seasoning to taste. Whisk yolks into cream. Slowly add a little thickened chicken stock and blend. Remove pot of chicken stock from the heat. While stirring, carefully pour egg/cream mixture into remaining hot stock. Add tapioca. Add white wine and watercress. Reheat carefully but do not bring to the boil as soup will curdle. Swirl in whipped cream and serve in heated soup plates.
[Name] Real Mashed Potatoes (A.k.a, the Ultimate Comort Food) [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-10-20T20:12:00Z [Description] Real mashed potatoes, like mum makes (well...almost). These are great when you're depressed, angry, have been dumped, or all the above :)) Enjoy! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["500", "50", NA, NA, NA, "250", "6", "4", "1"] [RecipeIngredientParts] ["potatoes", "butter", "fresh ground black pepper", "salt", "sea salt", "cheese", "milk"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1834.4 [FatContent] 127.5 [SaturatedFatContent] 80.0 [CholesterolContent] 361.9 [SodiumContent] 2798.9 [CarbohydrateContent] 114.1 [FiberContent] 11.0 [SugarContent] 4.0 [ProteinContent] 63.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat water in a large pan and boil the chunks of potato until cooked. While potatoes are cooking prepare other ingredients and try not to think about why you need comforting. When the potatoes are cooked drain them and put them back in the pan, add all the ingredients except the basil oil, and mash VERY vigorously (mash out that anger!]. When you have mashed for a while and you're feeling better, add the basil oil and serve with a sprinkle of sea salt over the top. You'll probably think there is far too much for you to eat, but it's so light and delicious you'll go right back to the pan and eat the rest! If you find you have lots left, it refrigerates well and is good as a \"leftovers\" (See my Recipe #13045 (Fried Mashed Potatoes].
[Name] Pumpkin Cake Roll [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-10-20T20:12:00Z [Description] I found this recipe in my mothers box of collected recipes. This recipe is fairly easy to prepare and is very good. You may sprinkle powdered sugar over the top if desired. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", NA, "2/3", "1", "3/4", "1", "2", "1", "1/2", "1/2", "1", NA, "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "pumpkin", "lemon juice", "flour", "baking powder", "cinnamon", "ginger", "nutmeg", "salt", "powdered sugar", "powdered sugar", "reduced-fat cream cheese", "reduced fat margarine", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.6 [FatContent] 15.6 [SaturatedFatContent] 3.5 [CholesterolContent] 85.3 [SodiumContent] 433.4 [CarbohydrateContent] 30.7 [FiberContent] 2.3 [SugarContent] 15.9 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Beat eggs on high speed for five minutes. Gradually beat in sugar twin. Stir in pumpkin and lemon juice. Stir together dry ingredients. Fold into pumpkinmixture. Spread in greased and floured jelly roll pan. Top with chpped nuts. Bake at 375 degrees in preheated oven for fifteen minutes. Turn out onto a lightly sugared towel. Starting at narrow end, roll towel and cake together; cool. Unroll carefully. Make filling by beating together cream cheese, 1 cup powered sugar, margarine, and vanilla. Beat until smooth. Spread over cake; roll up. Chill.
[Name] Peanut Butter Pie With Chocolate Ganache [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5H8M [PrepTime] PT30M [TotalTime] PT5H38M [DatePublished] 2001-10-20T20:12:00Z [Description] Rich and delicious; a real favourite for those who like a peanut butter/chocolate flavour combination. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/2", "1", "1", "2", "1", "1", "6", "1/2", "6"] [RecipeIngredientParts] ["butter", "margarine", "cream cheese", "butter", "vanilla extract", "icing sugar", "bittersweet chocolate"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 443.6 [FatContent] 34.9 [SaturatedFatContent] 16.4 [CholesterolContent] 67.1 [SodiumContent] 304.5 [CarbohydrateContent] 27.4 [FiberContent] 1.9 [SugarContent] 17.8 [ProteinContent] 8.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Make crust first. In a small bowl, combine crumbs and melted butter and then pat into a 9\" pie plate. Bake until firm and solid; 8 minutes. Let cool. Now make filling. In medium-sized bowl, whip cream. Place in fridge until you need it. Now, in a large bowl, beat softened cream cheese until fluffy. Next, beat in peanut butter, then butter and vanilla. Beat in icing sugar until nice and fluffy. Retrieve whipping cream from fridge. Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream. Use a light hand-- but you don't want any streaks of cream to show either. Fill baked crust with peanut butter mixture. Cover with plastic wrap and refrigerate until it firms up, about 3 hours. To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate] and place in a small bowl. In a small pot, heat cream just until bubbles form. Pour over chocolate and stir until chocolate melts. Let cool, then spread over pie. Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie. I tilt them so the inside shows. Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.
[Name] Sweet Pickled Eggs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-20T20:13:00Z [Description] Another recipe from the cook book &quot;Company's Coming&quot;. Try adding some chili peppers to the brine and leave in the Egg jar. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/94/7/pic8svHvr.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1", "2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["hard-boiled eggs", "onion", "white vinegar", "water", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 123.4 [FatContent] 5.3 [SaturatedFatContent] 1.6 [CholesterolContent] 212.0 [SodiumContent] 258.9 [CarbohydrateContent] 10.5 [FiberContent] 0.2 [SugarContent] 9.6 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] 2 quarts [RecipeInstructions] Layer the eggs with the onion in a 2 quart jar to within 1\" of the top. Put all the brine ingredients (except spice bag] in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds. Pour brine over the eggs, leave for 2 weeks in the fridge before serving. Make sure the eggs are completely covered.
[Name] Chocolate Mint Baked Alaska [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-20T20:13:00Z [Description] Make and share this Chocolate Mint Baked Alaska recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "1", "2", "2", "3", "4", "1/2", "3/4"] [RecipeIngredientParts] ["butter", "corn syrup", "heavy cream", "vanilla ice cream", "cream of tartar", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 452.2 [FatContent] 22.2 [SaturatedFatContent] 12.8 [CholesterolContent] 37.6 [SodiumContent] 168.3 [CarbohydrateContent] 64.2 [FiberContent] 3.0 [SugarContent] 51.8 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine over hot (not boiling] water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into bottom of 9-inch springform pan, freeze until firm. Combine over hot (not boiling] water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream]. Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450?°F. In a large bowl, combine egg whites and cream of tartar, beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely, swirl to decorate. Bake at 450°F for 4-6 minutes or until lightly browned. Serve immediately!
[Name] Peach-Orange Conserve [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-10-20T20:13:00Z [Description] Make and share this Peach-Orange Conserve recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "10", "9", "1", "3/4"] [RecipeIngredientParts] ["oranges", "water", "fresh lemon rind", "lemon juice", "white sugar", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.1 [FatContent] 3.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 141.1 [FiberContent] 3.6 [SugarContent] 137.5 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 15 cups [RecipeInstructions] Wash oranges and slice very thinly, discarding seeds. Cut slices into quarters. Or, if you want to use your food processor, grind the oranges using the steel blade. Place oranges in a large heavy saucepan with the water and simmer, covered, over low heat until clear and soft-- about 30 minutes. Add lemon rind, lemon juice, peaches and sugar. Drain the cherry juice from the bottle and add to pot. Stir well. Cut cherries in half and set aside. Over high heat, bring peach mixture to a boil. Reduce heat and cook, uncovered, at a brisk simmer until the mixture thickens and the peaches turn translucent. Expect this to take about 1 hour. Stir frequently. During the last 5 minutes of cooking, add the cherries and almonds. Remove from heat and skim off foam. Bottle in hot sterilized mason jars and seal with prepared lids.
[Name] Bacon Olive Hot Appetizer [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-20T20:13:00Z [Description] Make and share this Bacon Olive Hot Appetizer recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Vegetable", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["bacon", "ripe olives", "green onion top", "cheddar cheese", "curry", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.0 [FatContent] 23.1 [SaturatedFatContent] 11.2 [CholesterolContent] 52.6 [SodiumContent] 612.3 [CarbohydrateContent] 3.9 [FiberContent] 1.6 [SugarContent] 0.5 [ProteinContent] 12.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.
[Name] Basil Oil [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-20T20:13:00Z [Description] Make and share this Basil Oil recipe from Food.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "Very Low Carbs", "Low Protein", "Vegan", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "fresh basil" [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 4055.1 [FatContent] 457.9 [SaturatedFatContent] 63.2 [CholesterolContent] 0.0 [SodiumContent] 10.9 [CarbohydrateContent] 1.1 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 2 liters [RecipeInstructions] Wash Basil. Let basil dry thoroughly and then pat it with kitchen paper to dry it more (very important]. Put basil in bottles with a GOOD seal (I use german beer bottles with a porcelain, rubber and metal top] and cover with oil. Leave for at least 2 weeks. Use to flavour pasta, salads, potatoes, etc.
[Name] Killer Onion Chutney [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-20T20:13:00Z [Description] Not everyone will like this, but those who do typically love it. It's great in a sandwich. It's also an easy chutney to make. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "2", "1", "1/2", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["lemon juice", "whole cumin seeds", "mustard seeds", "red pepper flakes", "cayenne pepper", "light brown sugar", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 171.3 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 611.9 [CarbohydrateContent] 41.6 [FiberContent] 4.0 [SugarContent] 24.4 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine all ingredients in a large, heavy saucepan. Over medium heat, bring to a boil-- stirring often. Once it comes to a full boil, remove from heat and pack into hot, sterilized one-cup canning jars. Seal with prepared lids (If you wish to process this, do so in a boiling water bath for 10 minutes].
[Name] Chocolate Baked Alaska [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-20T20:13:00Z [Description] Make and share this Chocolate Baked Alaska recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1/2", "2/3", "1 2/3", "1", "1/4", "1", "1/2", "1", "1/3", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chocolate chip ice cream", "cream of tartar", "brown sugar", "all-purpose flour", "brown sugar", "granulated sugar", "baking soda", "salt", "water", "vinegar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 474.0 [FatContent] 14.7 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 401.1 [CarbohydrateContent] 83.4 [FiberContent] 2.5 [SugarContent] 57.3 [ProteinContent] 6.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees degrees. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan. 8 x 8 x 2 inches. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired. Cake can be mixed in bowl if desired. Cut ice cream lengthwise into halves. Place one half on plate. Freeze. Return remaining ice cream to freezer for another use. Prepare cake as directed except. Mix in bowl and grease and flour pan. Bake as directed. Cool. Cover cookie sheet with aluminum foil. Place cake on cookie sheet. Place ice cream on cake 1 inch from one side. Trim the other side of cake around ice cream, leaving a 1 inch edge. Freeze cake and ice cream. Heat oven to 500 degrees. Beat egg white and cream of tartar until foamy. Beat in brown sugar, 1 tablespoons at a time. Continue beating until stiff and glossy. Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet. Bake on lowest oven rack until meringue is light brown, 3-5 minutes. Trim foil to edge of meringue, transfer cake to serving plate. Cut into 6 slices. Cut each slice into halves. Serve immediately.
[Name] Pickled Eggs Made Simple [AuthorId] 21662 [AuthorName] Jeff3705 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-20T20:13:00Z [Description] This is a simple pickled egg recipe that I wrote. I enjoy pickled eggs, but the ones you find in the supermarket are so expensive. So I experimented and came up with this recipe. I hope you enjoy it as much as I do. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["18", "1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "vinegar", "water", "Tabasco sauce", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 75.9 [FatContent] 5.0 [SaturatedFatContent] 1.6 [CholesterolContent] 211.5 [SodiumContent] 70.9 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 6.3 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] I place the ingredients in a gallon jar making sure the liquid covers the eggs. I place the jar in the fridge for a week. I designed this recipe to be easily scaled to the size batch desired. Be careful to not overdo the Tabasco! It should enhance the flavor without being noticeable.
[Name] Tart Lemon Chutney [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-20T20:13:00Z [Description] This is quite tart and lovely with a variety of foods. Meat lovers will want to serve this with pork. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Fruit", "Canadian", "Vegan", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1/2", "1", "1", "1", "1", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["granny smith apples", "lemons", "onion", "garlic", "mustard seeds", "white raisins", "light brown sugar", "white sugar", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 792.4 [FatContent] 14.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 37.2 [CarbohydrateContent] 149.7 [FiberContent] 9.4 [SugarContent] 108.6 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Place all ingredients except nuts and gin in a large, heavy saucepan. Cook over medium heat for about 30 minutes, stirring often. Do not boil, only simmer. Remove from heat and stir in toasted nuts and gin. Immediately pour into hot sterilized one-cup canning jars and seal with prepared lids.
[Name] Morning Casserole [AuthorId] 21675 [AuthorName] cathy england [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-20T20:13:00Z [Description] I like the recipe because it is easy. If you don't want to get up early and have to make breakfast early it is already made the night before. All you have to do is pop it in the oven in the morning and let it cook while you are getting ready for the day. It came from my late Grandma...may God bless her soul. I miss her. This makes a great Christmas morning casserole as you can cook it while opening Santa's gifts. Try it. It is yummy and saves time on Christmas morning--or anytime. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/95/6/pickYpSuf.jpg" [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "Kid Friendly", "Spring", "Summer", "Winter", "Thanksgiving", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["2", "8", "3/4", "8", "3", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["bulk sausage", "extra-sharp cheddar cheese", "eggs", "milk", "salt", "dry mustard"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 158.8 [FatContent] 11.1 [SaturatedFatContent] 4.6 [CholesterolContent] 88.0 [SodiumContent] 390.2 [CarbohydrateContent] 4.5 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 9.7 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet, brown sausage; crumble and drain.", "Butter a 9 x 13-inch casserole dish.", "Place bread (torn into bite-sized pieces] in bottom of dish.", "Place sausage on the top of bread.", "Sprinkle cheese over top.", "In a large bowl, mix beaten eggs, milk, salt, and dry mustard; blend well.", "Pour over the other ingredients.", "Cover and refrigerate overnight.", "The next morning, uncover and bake at 350°F for 45 minutes.", "Slice into squares and serve warm.", "You may also add some ham, cut into bite-sized pieces, or crumble some bacon in it along with the sausage." ]
[Name] Basbousa(&#1576;&#1587;&#1576;&#1608;&#1587;&#1577;) [AuthorId] 18391 [AuthorName] najwa [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-10-20T20:13:00Z [Description] Make and share this Basbousa(&#1576;&#1587;&#1576;&#1608;&#1587;&#1577;) 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/12/95/7/picxvYXvT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/95/7/picyOUint.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/95/7/picvRNm8C.jpg"] [RecipeCategory] Dessert [Keywords] ["Lebanese", "Southwest Asia (middle East]", "Egyptian", "African", "Asian", "Kid Friendly", "Ramadan", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1 1/4", "2", "1 1/2", "1", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["butter", "sugar", "buttermilk", "semolina", "vanilla", "baking powder", "baking soda", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 327.1 [FatContent] 12.0 [SaturatedFatContent] 7.5 [CholesterolContent] 31.5 [SodiumContent] 377.4 [CarbohydrateContent] 51.0 [FiberContent] 1.1 [SugarContent] 30.4 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Melt butter, allow to cool to room temperature. Combine sugar and buttermilk in a large bowl. Combine the semolina, vanilla, baking powder and baking soda in a separate bowl. Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well. Spray an 11x7 inch pan with cooking spray, pour in the mixture; You may also use a 13x9 inch pan, and bake for 25 minutes instead of 30. Let sit for 20 minutes. Bake for 30 minutes, pour sugar syrup over it while still warm. This is usually served with tea or coffee. ------ Sugar Syrup ----------. Combine sugar, water and juice of half a lemon in a saucepan. Bring to a boil, reduce heat and allow to simmer for 20-25 minutes, mixture should thicken when it cools.
[Name] Pickled Peppered Eggs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT96H5M [PrepTime] PT20M [TotalTime] PT96H25M [DatePublished] 2001-10-20T20:13:00Z [Description] Make and share this Pickled Peppered Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Free Of...", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "1", "2", "1", "1/4", "8 -10", "1"] [RecipeIngredientParts] ["eggs", "green pepper", "onion", "white vinegar", "water", "sugar", "cloves", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 112.0 [FatContent] 5.1 [SaturatedFatContent] 1.6 [CholesterolContent] 211.5 [SodiumContent] 267.4 [CarbohydrateContent] 8.2 [FiberContent] 0.7 [SugarContent] 5.9 [ProteinContent] 6.7 [RecipeServings] 12.0 [RecipeYield] 2 quarts [RecipeInstructions] Arrange the eggs in a 2 quart jar. As you arrange them also place the different colored peppers and onion so there is a nice eye appealing arrangement Bring the brine ingredients to a boil over medium heat stirring often Boil 5 minutes, discard the clove bag. pour over the eggs. THE EGGS MUST BE COMPLETELT COVERED. Store in the fridge, wait at least 4 days before eating. Will keep for up to 6 months.
[Name] Asparagus with Tarragon Butter [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-10-20T20:13:00Z [Description] Make and share this Asparagus with Tarragon Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1", NA, "1", NA] [RecipeIngredientParts] ["fresh asparagus", "butter", "fresh tarragon", "fresh parsley", "lemon, rind of", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 245.9 [FatContent] 23.4 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 168.9 [CarbohydrateContent] 8.2 [FiberContent] 3.8 [SugarContent] 3.3 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim woody ends from asparagus. Place the asparagus in a large frying pan with about 1 inch of boiling water. Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm. Drain well. Arrange the asparagus spears on a warmed serving dish. Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus. Serve at once.
[Name] Rocky Road Fudge Bars [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-10-20T20:13:00Z [Description] This is a recipe from my soon to be Mother in Law. It's a family favorite that I made for the first time with rave reviews. I've been told it was originally a Pillsbury Bake-Off recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/0/picPupNmf.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2 - 3/4", "1", "1", "1", "1", "2", "8", "1/2", "1/4", "1", "1/2", "6", "2", "1/4", "2", "1/4", "1", "1/4", "1", "2", "3"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "flour", "baking powder", "eggs", "cream cheese", "sugar", "butter", "egg", "vanilla", "flour", "mini marshmallows", "butter", "milk", "vanilla", "cream cheese", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 333.7 [FatContent] 18.1 [SaturatedFatContent] 10.0 [CholesterolContent] 60.1 [SodiumContent] 148.2 [CarbohydrateContent] 42.1 [FiberContent] 1.4 [SugarContent] 33.8 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Heat oven to 350. Grease 9x13 pan. In large saucepan, melt butter and chocolate over low heat. Add remaining bar ingredients and spread into pan. In small bowl combine all the filling ingredients except for the nuts and chocolate chips. Beat one minute at medium speed and stir in the nuts. Spread over bar mixture. Sprinkle with chocolate chips. Bake at 350 for 25-35 minutes or until toothpick comes out clean. Sprinkle with Marshmallows and bake 2 minutes longer. Meanwhile in large saucepan, melt the remaining butter, chocolate and cream cheese and milk over low heat. Remove from heat and stir in powdered sugar and vanilla until smooth. Pour over marshmallows and swirl together. Chill until firm, cut into squares.
[Name] Sweetened Condensed Milk [AuthorId] 21682 [AuthorName] Gloria [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-20T20:14:00Z [Description] This recipe equals one can of the commercial stuff--fairly good substitute and much cheaper to make. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1/3", "2"] [RecipeIngredientParts] ["non-fat powdered milk", "sugar", "hot water", "butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 1154.3 [FatContent] 24.0 [SaturatedFatContent] 15.2 [CholesterolContent] 85.1 [SodiumContent] 807.2 [CarbohydrateContent] 195.8 [FiberContent] 0.0 [SugarContent] 195.7 [ProteinContent] 43.6 [RecipeServings] 1.0 [RecipeYield] 10 ounces [RecipeInstructions] Place sugar and butter in the water and heat until butter is melted and the sugar is dissolved. Let this mixture cool. Put all ingredients into a blender and process until smooth.
[Name] Garlic, Parsley & Lemon Condiment [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-10-20T20:14:00Z [Description] This mixture is usually called "Gremolata" and can be used as a garnish on soups, tossed into pasta, spooned onto grilled chicken or mixed with vegetables (green bean recipe posted separately) It can be kept in the fridge for 3 days [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Free Of...", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "6", "1/4", "1/4"] [RecipeIngredientParts] ["lemon, zest of", "fresh parsley", "garlic", "salt", "extra virgin olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 517.8 [FatContent] 54.3 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 602.7 [CarbohydrateContent] 8.8 [FiberContent] 2.0 [SugarContent] 0.7 [ProteinContent] 2.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] The ingredients must be hand chopped with a knife. Stir together the zest, parsley, garlic and salt. Slowly pour in the oil constantly stirring until it is well blended.
[Name] Sirloin Sandwich Deluxe [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-10-20T20:14:00Z [Description] Make and share this Sirloin Sandwich Deluxe 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/12/96/5/I1MohpbQ2q68xMI96OVV_Sirloin%20Sandwich%20Deluxe%20Recipe_0920.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/5/aWfxIoUWT9mY3k5VA0Ae_Sirloin%20Sandwich%20Deluxe%20Recipe_0914.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Canadian", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3/4", "2", "4", "6", "4"] [RecipeIngredientParts] ["onion", "green pepper", "garlic", "water", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 557.3 [FatContent] 32.8 [SaturatedFatContent] 9.3 [CholesterolContent] 83.3 [SodiumContent] 378.6 [CarbohydrateContent] 34.0 [FiberContent] 2.0 [SugarContent] 2.6 [ProteinContent] 30.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium-high heat, heat. half of the oil. Add onion and green pepper;. stir-fry 2 minutes. Remove from skillet; set aside. In same skillet, heat remaining oil. Stir-fry beef, garlic, salt and pepper to taste until meat is browned. Stir in 2 cups of water. Heat till all water is gone. Add 2nd 2 cups of water with tabasco sauce and heat till water is all gone Serve on rolls. Top with onion and pepper mixture.