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[Name] Chicken Almond Casserole [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-10-20T20:14:00Z [Description] This is a recipe given to me by my mom. I'm not sure if this is one of her creations or not, but it's wonderful. Hope you enjoy. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1/2", "1/3", "1/2", "2", NA] [RecipeIngredientParts] ["chicken", "mayonnaise", "celery", "onion", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 140.9 [FatContent] 8.4 [SaturatedFatContent] 1.7 [CholesterolContent] 66.1 [SodiumContent] 395.1 [CarbohydrateContent] 11.1 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 deg. Mix all ingredients together well except for the corn flakes. Lightly grease a casserole dish and add mixture. Top with corn flakes. May drizzle a little melted butter over corn flakes if desired. Bake at 350 for 35 minutes.
[Name] Pecan Pie Muffins [AuthorId] 16449 [AuthorName] sewcraftymom [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-20T20:14:00Z [Description] If you love Pecan Pie you will love these muffins! I make these muffins at least once every two weeks! I take them to work and to Church. Everyone loves them...you will too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/n9vDl7luRJGQPIyiYQal_DSC03376-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/63RV1RXQTBWJbPl2xzlm_DSC03368-2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12967/oAtelHbvQ56AEhkOE00Z_10100585049692781.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/YVVBCAP2Qkuylzqbes5Q_PecanPieMuffins8-10-14%203198.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/picL71DjY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/ApnWeeeJRSCTIQVnn75h_DSC03361-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/118KwmR3SxSrIAOSHrif_DSC03366-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/7igZJvFS4axXX5j9L91g_PecanPieMuffins8-10-14%203189.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/picRXqJA8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/pic1NhEtl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/pic7Q9qOD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/pic559HNf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/picsZtKWc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/pic2DwQFU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/96/7/pic7qrpF2.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Christmas", "Sweet", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["pecans", "brown sugar", "flour", "eggs", "butter"] [AggregatedRating] 5.0 [ReviewCount] 144.0 [Calories] 308.2 [FatContent] 20.1 [SaturatedFatContent] 7.6 [CholesterolContent] 68.5 [SodiumContent] 112.8 [CarbohydrateContent] 31.0 [FiberContent] 1.4 [SugarContent] 24.3 [ProteinContent] 3.4 [RecipeServings] 9.0 [RecipeYield] 9 muffins [RecipeInstructions] Combine first 3 ingredients in a large bowl, make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients stirring until moistened. Place foil-baking cups in muffin pans. Spoon batter into cups to 2/3 full. Bake at 350 degrees for 20-25 minutes or until done. Remove from pans immediately, cool on wire racks. Best served warm.
[Name] Artichoke/Bacon Spread [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-20T20:14:00Z [Description] Make and share this Artichoke/Bacon Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1/2", "2", "1", NA, NA] [RecipeIngredientParts] ["artichoke hearts", "bacon", "onion", "fresh lemon juice", "mayonnaise", "sour cream", "cayenne pepper", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.4 [FatContent] 2.6 [SaturatedFatContent] 1.0 [CholesterolContent] 4.3 [SodiumContent] 65.6 [CarbohydrateContent] 6.3 [FiberContent] 4.3 [SugarContent] 0.7 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In bowl, mix all ingredients together. Cover& chill for several hours or overnight. Serve with assorted crackers. Garnish with additional crumbled bacon if desired.
[Name] Mushroom Beef Soup [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-10-20T20:14:00Z [Description] Full of mushrooms and parsnips, tasty and light. (Originally from Canadian Living, Light and Easy Cooking). [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "Canadian", "Kid Friendly", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2 1/2", "1", "1", "2", "1/2", "6", NA] [RecipeIngredientParts] ["olive oil", "mushrooms", "parsnip", "onion", "garlic cloves", "basmati rice"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 140.0 [FatContent] 6.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 678.5 [CarbohydrateContent] 15.6 [FiberContent] 2.2 [SugarContent] 3.7 [ProteinContent] 7.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, heat oil over medium high heat. Add mushrooms, parsnip, onion, garlic and rice. Cook stirring for about 5 minutes or until onion is softened but not browned. Stir in stock and simmer, uncovered for 35-45 minutes or until rice is tender. Season with salt and pepper to taste.
[Name] Strawberry Baked Alaska [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-20T20:14:00Z [Description] Make and share this Strawberry Baked Alaska recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "3", "1", "1/4", NA, NA] [RecipeIngredientParts] ["strawberry ice cream", "cream of tartar", "granulated sugar", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.1 [FatContent] 10.8 [SaturatedFatContent] 4.7 [CholesterolContent] 19.1 [SodiumContent] 146.3 [CarbohydrateContent] 54.8 [FiberContent] 1.2 [SugarContent] 22.0 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Chill pastry shell well after baking. Spread bottom with strawberry jam or topping. Reserve a little to drizzle over top. Soften ice cream to room temperature. Beat with electric mixer until smooth and creamy. Spread ice cream evenly over bottom of pie shell, mounding it in the center. Place in freezer immediately while preparing the meringue topping. Whip eggs white in mixer bowl until very frothy. Add cream of tarter and continue beating until stiff peaks form. Add sugar, 1 tablespoon at a time and beat until stiff and glossy. Spread meringue evenly over ice cream in shell to the edges to seal well. Bake pie at 450F degrees until slightly browned, 4-5 minutes . Drizzle strawberry jam or topping over top of meringue, if used.
[Name] Rich chocolate mousse with dark fruit surprise [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT2H20M [PrepTime] PT20M [TotalTime] PT2H40M [DatePublished] 2001-10-20T20:14:00Z [Description] I love chocolate...this is a very dark rich chocolate mousse whith a lovely sweet, and slightly acid, dark fruit jam at the bottom. The mousse is adapted from Delia Smith's "Complete Cookery Course, Classic Edition" (Pub. BBC, Ed. 2000). As an alternative you can use mint in stead of fruit. Boil half a cup of fresh mint in water, add 1/2 a cup of sugar and a Tsp of cornflour. Boil [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "4", "6", "6", "2", "6", "2", "3", "4", NA, "1"] [RecipeIngredientParts] ["dark chocolate", "eggs", "brandy", "kirsch", "water", "icing sugar", "chocolate", "cornflour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2520.2 [FatContent] 53.7 [SaturatedFatContent] 25.8 [CholesterolContent] 886.0 [SodiumContent] 1055.1 [CarbohydrateContent] 465.3 [FiberContent] 13.8 [SugarContent] 269.3 [ProteinContent] 51.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a heavy based pan place the fruit, the water and 2 Tbsp Brandy (or juice, if you prefer]. Heat until just under boiling, add sugar and Cornflour, stir and boil for 5 minutes. Reduce heat if too much liquid is evaporating. In 4 small Ramekin dishes, place the sponge cake and drench in brandy (Use a fresh fruit juice if you dont want to use alcohol, but use less]. Cover with the\"jam\" you have just made. Set aside and refrigerate when cool. Break chocolate into a glass bowl and heat over a Bain Marie until it melts, remove from heat and place on a damp cloth so you can beat the mixture without it slipping around. Beat the egg yolks and add them to the chocolate, beating thoroughly until it is homogenized. Add kirsch, brandy or juice and beat again. Leave to cool for 15 minutes. Beat up the egg whites till the soft peak stage, then fold them into the chocolate mixture. Spoon the mousse over the chilled sponge and jam in the ramekins. Cover with foil and chill for at least 2 hours (or if your in a hurry shove'em in the freezer for 20 minutes and then put them in the fridge, not as nice but ok in an emergency]. To serve add a dollop of whipped cream and some shaved chocolate.
[Name] Firecracker Cheese Bread [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-20T20:14:00Z [Description] Instead of serving traditional garlic bread with spaghetti and lasagna, try this bread. It is a tasty companion to soups and salads. It has a Tex Mex attitude! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Tex Mex", "Southwestern U.S.", "Spicy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["green chilies", "cheddar cheese", "monterey jack pepper cheese", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 82.3 [FatContent] 6.0 [SaturatedFatContent] 3.8 [CholesterolContent] 18.3 [SodiumContent] 110.9 [CarbohydrateContent] 2.3 [FiberContent] 0.3 [SugarContent] 1.2 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Spray a cookie sheet with non stick cooking spray. Shape pizza dough into a 14x5 inch rectangle. Sprinkle chiles and cheese on rectangle, leaving a half inch border. Fold up long sides to make a roll and seal, pinching sides together. Sprinkle with garlic powder. Bake at 375 degrees for 15-20 minutes until golden brown. Slice and serve.
[Name] French Onion Soup With Browned Garlic [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-10-20T20:14:00Z [Description] Make and share this French Onion Soup With Browned Garlic 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/12/97/4/m1ftLi5SluB7x1E9JFFr_52F99C86-4D32-46A8-8BBD-DE30C29BFE48.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Vegan", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "9", "1", "4", "1/2", NA, "6"] [RecipeIngredientParts] ["dry sherry", "onions", "garlic", "whole wheat flour", "vegetable broth", "ground black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 383.3 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 402.7 [CarbohydrateContent] 48.5 [FiberContent] 3.2 [SugarContent] 4.9 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large, heavy stockpot over medium heat, cook sherry until bubbling.", "Add the onions, and reduce heat to medium.", "Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.", "Stir in the garlic and continue to cook for 5-10 minutes , until garlic begins to look brown.", "Stir in flour and cook for 2 minutes.", "Pour in broth and bring to a boil.", "Reduce heat and simmer for 20 minutes.", "Season with pepper and salt.", "Ladle soup into bowls, and float a slice of toasted bread on top of each serving." ]
[Name] Scrambled Egg Muffins [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-20T20:14:00Z [Description] I got this recipe from a magazine. It's very easy to make and is great for any meal. Kids love them. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/nSONEriNQdG6qVw96WMH_SEM%205%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/picAuUQKa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/dntkLCPSyFKF0Vq7EqXg_SEM%206%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/picCnYxbG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/picN21BeQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/picICWeVf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/pic1DkmMK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/picMoV3wX.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12975/h9BcBxNQkqOjWspJ0nEQ_20190603_091537.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12975/C5PUwfylSN2xBq1xP4WE_20190603_084454.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/picmWhyU0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/pic9yNbNo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/5/pickMtVg9.jpg"] [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "Very Low Carbs", "Kid Friendly", "Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "12", "1/2", "1/2", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["pork sausage", "eggs", "onion", "green pepper", "salt", "pepper", "garlic powder", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 69.0 [Calories] 152.2 [FatContent] 11.3 [SaturatedFatContent] 4.2 [CholesterolContent] 204.6 [SodiumContent] 317.9 [CarbohydrateContent] 1.4 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 10.4 [RecipeServings] 12.0 [RecipeYield] 1 dozen [RecipeInstructions] Brown sausage; drain well. Preheat oven to 350°. In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon 1/3 cupfuls into greased muffin cups. Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.
[Name] Pennsylvania Dutch Crumb Cake [AuthorId] 20031 [AuthorName] Pansori [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-20T20:14:00Z [Description] this is the MOISTEST crumb cake I have ever tried. it's my mother-in-law's recipe, and I just can't get enough of this, and I usually don't like crumb cake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/6/pic8GSBuz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/6/pic3hWldC.jpg"] [RecipeCategory] Breads [Keywords] ["Pennsylvania Dutch", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "1/2 - 2/3", "3", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "butter", "eggs", "baking soda", "buttermilk", "vanilla extract", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 308.1 [FatContent] 9.4 [SaturatedFatContent] 5.4 [CholesterolContent] 74.0 [SodiumContent] 229.3 [CarbohydrateContent] 50.1 [FiberContent] 0.8 [SugarContent] 26.3 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 12-16 slices [RecipeInstructions] Sift flour, baking power, salt, sugar and soda. Cut in butter until mixture has the consistency of course meal or small peas. Reserve about 1 1/2 cups of this mixture. Combine the eggs, milk and extracts and stire into the remainder of the dry blend. Pour into 2 well-buttered 10-inch pie pans. Brush the top of the dough w/ butter and sprinkle with the reserved crumb mixture. Bake at 350° for 25-30 minutes or until cake is done.
[Name] Chevy's Sweet Corn Tamalitos [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-20T20:14:00Z [Description] I started seeing this delightful little scoop of heaven on the edge of my plate at a few of the Mexican restaurants around town, so I decided make it at home. This recipe is actually the recipe they use at Chevy's, which I found published in the local paper. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/7/picrGhJQy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/7/picsVENWl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/7/piciYtOLG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/97/7/picZlRa0e.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Free Of...", "Weeknight", "Oven", "Steam", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1/4", "1/3", "2", "1/2", "1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["margarine", "masa harina flour", "sugar", "corn kernels", "cornmeal", "water", "baking powder", "salt", "milk", "milk"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 282.6 [FatContent] 11.1 [SaturatedFatContent] 2.3 [CholesterolContent] 0.8 [SodiumContent] 375.8 [CarbohydrateContent] 46.0 [FiberContent] 3.7 [SugarContent] 11.2 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute. Blend 1/2 the corn kernels with the water in a blender until smooth. Combine with margarine mixture, stirring well. Add the remaining corn, cornmeal, baking powder, salt and milk. Bring a medium saucepan of water to a boil. Pour the mixture into an 8-inch baking dish. Tightly cover with plastic wrap and set atop the saucepan of boiling water. Keep pan tightly wrapped and steam for 50 minutes to 1 hour. Check water level often, until a toothpick inserted into the center comes out clean. I have also made this in the oven, setting the pan in a water bath. I do not know the temp I had the oven on, or how long I kept it inches If anyone tries it, please add that info.
[Name] Easy Pickled Eggs [AuthorId] 21675 [AuthorName] cathy england [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Easy Pickled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "24"] [RecipeIngredientParts] ["pickle juice", "pepper", "garlic powder", "Tabasco sauce", "hard-boiled eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 79.6 [FatContent] 5.3 [SaturatedFatContent] 1.6 [CholesterolContent] 186.5 [SodiumContent] 64.2 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 24 eggs or more [RecipeInstructions] After eating all the pickles out of the jar, save pickle juice. Boil eggs and drain water off of them. Run cold water over them until they are cooled. Peel the eggs and drop them into the jar. Add the other ingredients and stir it into the jar. Put in the refrigerator and let them sit for about amonth or longer so they can marinate. Stir the ingredients every other day or so. These are really easy and quite yummy.
[Name] Curried Wild Rice Soup [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Curried Wild Rice Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2 1/2", "1/2", "1/2", "6", "2", "2/3", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["wild rice", "butter", "onion", "fresh mushrooms", "celery", "all-purpose flour", "vegetable broth", "half-and-half", "dry sherry", "salt", "white pepper", "curry powder", "dry mustard", "paprika", "dried chervil", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.7 [FatContent] 8.8 [SaturatedFatContent] 5.4 [CholesterolContent] 25.1 [SodiumContent] 149.7 [CarbohydrateContent] 19.3 [FiberContent] 1.4 [SugarContent] 1.7 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes. Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.
[Name] Cranberry Fruit Chutney [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT32H30M [PrepTime] PT8H [TotalTime] PT40H30M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Cranberry Fruit Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Fruit", "Canadian", "Vegan", "Spicy", "Christmas", "Thanksgiving", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["2", "2 1/2", "1", "1/2", "1/2", "2", "1 1/2", "1 1/4", "3/4", "3/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["dates", "golden raisin", "preserved gingerroot", "cranberries", "white sugar", "onions", "corn syrup", "cider vinegar", "mustard seeds", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 433.2 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 73.3 [CarbohydrateContent] 111.3 [FiberContent] 8.0 [SugarContent] 82.8 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 9 cups [RecipeInstructions] Cut apricots into 1/4-inch-wide strips. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger. Cover and let stand for at least 8 hours or up to 24 hours. Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt. Bring to a gentle boil over medium heat, stirring often. Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon. Cranberries will have popped; the process takes about 20 minutes. Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace. Cover with prepared lids; screw on bands fingertip-tight. Process in boiling water bath for 10 minutes.
[Name] Oriental Green Beans [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT6M [TotalTime] PT16M [DatePublished] 2001-10-20T20:15:00Z [Description] Nice switch for the bean, make it as mild or as hot as you want. You can make this a veggie dish with a Chinese meal but I can assure you it has not seen China [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/98/1/picwjFYKg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/98/1/picCp6HqU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/98/1/picFodeKv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/98/1/picHyQuZ1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/98/1/picAx5LCD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/98/1/picmQmQhF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/98/1/pic4ZZXax.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Steam", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", NA, "1 1/2", "2", "1"] [RecipeIngredientParts] ["green beans", "garlic", "fresh ginger", "red pepper flakes", "light soy sauce", "water", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 61.3 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 133.1 [CarbohydrateContent] 8.3 [FiberContent] 3.0 [SugarContent] 3.5 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steam beans for only a few minutes, you want them crisp. Dash beans in cold water to stop the cooking (do this the day ahead if you wish] Heat the oils and saute,over low heat, the garlic& ginger until you can smell that wonderful aroma (the garlic will be golden] Add beans, pepper flakes,soy and water. Cover cook over high heat for a few minutes until the water evaporates and the oils have coated the beans and they are hot Shake the pan as the beans cook. Garnish with sesame seed.
[Name] Apple Chutney [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Apple Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Apple", "Fruit", "Canadian", "Vegan", "Spicy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "12", "5", "6", "6", "1/2", "1 1/2", "1 1/2", "2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["cloves", "black mustard seeds", "yellow mustard seeds", "tart apples", "sweet apples", "cider vinegar", "red onions", "light brown sugar", "ground ginger", "salt", "pepper", "cinnamon sticks"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 541.0 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 259.5 [CarbohydrateContent] 131.3 [FiberContent] 11.8 [SugarContent] 112.0 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] In a small skillet, heat oil over high heat and cook hot peppers, cloves and mustard seeds just until seeds start to pop and peppers darken, about 20 seconds. Set aside. Peel and core apples; cut into 1/2-inch cubes to make 12 cups. Toss with a little of the vinegar as you work to prevent browning. In a large saucepan, bring apples, remaining vinegar, onion, sugar, ginger, salt, pepper, cinnamon and hot pepper mixture to a simmer over medium heat. Reduce heat to medium-low and cook, stirring often, until liquid is reduced to a maple-syrup consistency and apples are soft but still intact-- 30-45 minutes . Discard cinnamon sticks. Ladle into one-cup hot sterilized canning jars, placing 1 hot pepper in each and leaving 1/2-inch headspace. Cover with prepared lids; screw on bands fingertip-tight. Process in boiling water bath for 15 minutes.
[Name] 1/2 Hour Raisin Pudding [AuthorId] 8257 [AuthorName] marj mcmurray [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this 1/2 Hour Raisin Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1/2", NA, "1", "2", "2", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "raisins", "baking powder", "milk", "salt", "brown sugar", "butter", "boiling water", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 550.2 [FatContent] 7.4 [SaturatedFatContent] 4.5 [CholesterolContent] 19.5 [SodiumContent] 265.8 [CarbohydrateContent] 120.6 [FiberContent] 2.2 [SugarContent] 87.0 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Mix flour, sugar, raisins, baking powder, salt and milk in casserole dish. Make sauce and pour over mixture in casserole. Bake at 350 degrees.
[Name] The Wise Tomato (Sage that is!) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-20T20:15:00Z [Description] So easy and so tasty. Serve this as a side dish with broccoli and yellow beans or you can toss it with pasta! Try green tomatoes, never mind coating them with anything just throw them in naked (almost sounds naughty) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/98/4/picrzQsT4.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "1/2", NA] [RecipeIngredientParts] ["leek", "garlic", "olive oil", "beefsteak tomato", "dried sage"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 40.8 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 8.3 [CarbohydrateContent] 6.8 [FiberContent] 1.6 [SugarContent] 3.4 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute the leeks& garlic until the leek is golden (medium heat]. Add tomatoes and seasoning, cook about 3-4 minutes (only until the tomatoe is heated through].
[Name] Sunflower Fruit Cole Slaw [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Sunflower Fruit Cole Slaw 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/12/98/5/picXLoeV4.jpg" [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "3/4", "1/2", "1/2", "3", "1/2", "1/8"] [RecipeIngredientParts] ["mandarin orange segments", "crushed pineapple", "cabbage", "carrot", "sunflower seeds", "mayonnaise", "lemon juice", "salt", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 94.6 [FatContent] 3.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 147.4 [CarbohydrateContent] 14.7 [FiberContent] 3.2 [SugarContent] 9.6 [ProteinContent] 2.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine oranges, pineapple, cabbage, carrots and sunflower seeds, mix lightly. In a small bowl, stir together mayonnaise, lemon juice, salt and pepper. Pour over salad mixture, tossing to coat. Cover and refrigerate at least 1 hour until well chilled.
[Name] Chocolate Fudge [AuthorId] 21725 [AuthorName] Peggy Breeden [CookTime] PT4H7M [PrepTime] PT12M [TotalTime] PT4H19M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Chocolate Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Kid Friendly", "Potluck", "Winter", "Thanksgiving", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "evaporated milk", "real butter", "vanilla extract", "walnuts", "salt"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 300.7 [FatContent] 12.9 [SaturatedFatContent] 7.0 [CholesterolContent] 14.3 [SodiumContent] 51.1 [CarbohydrateContent] 48.5 [FiberContent] 1.4 [SugarContent] 45.0 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] 5 pounds [RecipeInstructions] Put chocolate bits and butter, vanilla and salt in large bowl. Put sugar and milk into 2 quart saucepan. Cook over Med.heat stirring constantly, boil for exactly 7 minutes, pour over ingredients in bowl, stir until butter is melted, add nuts. Pour into 10\"x13\"x2\" pan. Refrigerate at least 4 hours, cut. Enjoy!
[Name] Asparagus w/ Herbed Cheese on Toast [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT9M [PrepTime] PT5M [TotalTime] PT14M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Asparagus w/ Herbed Cheese on Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Vegetable", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["18", "1", "1", "2", "2", "2", "1", "2", NA, "2", "1/4", "1/4", NA] [RecipeIngredientParts] ["asparagus spears", "sweet onion", "part-skim ricotta cheese", "fresh thyme", "fresh chives", "fresh chervil", "butter", "extra virgin olive oil", "salt", "pepper", "parsley sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.3 [FatContent] 11.1 [SaturatedFatContent] 5.0 [CholesterolContent] 22.9 [SodiumContent] 700.1 [CarbohydrateContent] 43.3 [FiberContent] 6.8 [SugarContent] 2.4 [ProteinContent] 13.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Peel onion, leaving root intact; cut onion into 6 wedges. Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes. Drain and plunge into ice water; drain well. Pat dry with a paper towel; set aside. Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside. Cut bread crosswise into 6 (1-inch-thick] slices; reserve remaining bread for another use. Spread butter evenly over 1 side of each bread slice. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices, buttered sides down, in skillet, and cook 2 minutes or until browned. Remove bread slices from skillet, and set aside. Repeat procedure with remaining bread slices. Cut each toasted bread slice into 6 triangles. Spread cheese mixture evenly over toasted side of triangles, and set aside. Recoat skillet with cooking spray; add olive oil, and place over medium heat until hot. Add asparagus, onion, salt, and pepper; sauté for 4 minutes or until lightly browned. Serve with toast triangles. Garnish with parsley sprigs.
[Name] Pasta, onions and peppers. [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-10-20T20:15:00Z [Description] Quick, easy, tasty, perfect after a long day of work (whatever you do). Cooking pasta in this way is someone elses idea and I can't remember who's...Please tell me...someone! :( Test the pasta occasionally and drain it when it's at your preferd "hardness" or "softness", I refuse to eat anything that is not al-dente, but in spain they serve it all mushy (ick!). [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Low Protein", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] [NA, "1", "2", "1", "2", "20", NA, NA, "1"] [RecipeIngredientParts] ["pasta", "onion", "green peppers", "olive oil", "butter", "fresh basil", "parmesan cheese", "pine nuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 283.9 [FatContent] 24.8 [SaturatedFatContent] 7.3 [CholesterolContent] 21.4 [SodiumContent] 64.2 [CarbohydrateContent] 15.9 [FiberContent] 4.0 [SugarContent] 7.8 [ProteinContent] 2.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Boil water in a large pan, add pasta, return to boil and turn off the heat, leave for 15 minutes (it really does work!]. While you are awaiting for the pasta heat a wok or a frying pan and add the oil and. Fry onions'till the're\"limp\", add the butter. Stir-fry until the onions have gone golden. Add green peppers and stir-fry for 2 minutes. Add red peppers and fry for another 2 minutes (I like crispy peppers, if you like yours limp the use more time and add the peppers earlier in the cooking]. Add basil and pine nuts. Remove from heat. Test the pasta to see if its done, if its not then boil the water up again and it will be. Strain pasta and add to the vegetables, mix and serve. Sprinkle with parmesan cheese. Use parmesano Reggiano for top quality taste.
[Name] Bishop's Bread [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Bishop's Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Fruit", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1 1/2", "1/2", "8"] [RecipeIngredientParts] ["eggs", "sugar", "maraschino cherry", "flour", "baking powder", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1382.3 [FatContent] 42.4 [SaturatedFatContent] 22.6 [CholesterolContent] 317.2 [SodiumContent] 210.1 [CarbohydrateContent] 243.9 [FiberContent] 9.2 [SugarContent] 162.6 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] 2 small loaves [RecipeInstructions] Beat eggs. Add sugar and cherries. Add flour and baking powder. Add chocolate chips. Bake in greased pans at 350 for 1 hour.
[Name] Batter Dipped Fish [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Batter Dipped Fish recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Deep Fried" [RecipeIngredientQuantities] ["3", "2", "1", "1/3", "1", "1", "2", "2"] [RecipeIngredientParts] ["cod fish fillets", "self rising flour", "dry mustard", "water", "egg", "sugar", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1225.9 [FatContent] 113.9 [SaturatedFatContent] 16.3 [CholesterolContent] 100.4 [SodiumContent] 1134.5 [CarbohydrateContent] 20.4 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 32.6 [RecipeServings] 6.0 [RecipeYield] 6 pieces [RecipeInstructions] Sift together mustard and flour. Heat oil to 400°. Cut the fish into 7x2-inch pieces. With a mixer blend the flour mixture with the water, egg, sugar and salt. Dip fish into the batter, coating well. Drop into the hot oil. Fry fish until dark golden brown. Remove and drain on paper towels.
[Name] Cheese Dumplings for Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-10-20T20:15:00Z [Description] Make and share this Cheese Dumplings for Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Kid Friendly", "Winter", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["30", "2", "60", "2", "2"] [RecipeIngredientParts] ["butter", "self raising flour", "cheddar cheese", "fresh thyme", "fresh lemon rind"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.9 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 16.9 [SodiumContent] 74.9 [CarbohydrateContent] 24.0 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 8 Dumplings [RecipeInstructions] Rub butter into the flour until crumbly. Mix in the cheese, thyme and about 1/2 cup (125ml] of water or enough to bind the mixture together. Roll 2 level teaspoons of the mixture into balls. Place in to the soup and simmer covered for 8 minutes or until the dumplings are plump. Season to taste and scatter with the lemon rind.
[Name] Tuna Casserole [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-20T20:16:00Z [Description] Make and share this Tuna Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/99/2/pic43gXil.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Tuna", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1"] [RecipeIngredientParts] "tuna in water" [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 212.5 [FatContent] 3.4 [SaturatedFatContent] 0.8 [CholesterolContent] 44.5 [SodiumContent] 308.2 [CarbohydrateContent] 27.1 [FiberContent] 3.2 [SugarContent] 2.2 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F Cook noodles according to package directions, and drain. Drain tuna and vegetables. Combine all ingredients in a 1 1/2 quart casserole dish and blend well. Bake 30 minutes.
[Name] Apple Dumpling Sauce [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT50M [PrepTime] PT2M [TotalTime] PT52M [DatePublished] 2001-10-20T20:16:00Z [Description] Make and share this Apple Dumpling Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1"] [RecipeIngredientParts] ["sugar", "butter", "water", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.2 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 10.1 [SodiumContent] 28.2 [CarbohydrateContent] 37.9 [FiberContent] 0.1 [SugarContent] 37.8 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring ingredients to a boil. Pour over already prepared dumpling (frozen]. Bake at 425 for 20 minutes, then 350 for 30 minutes. I often add a bit of cream to the final product.
[Name] Cucumber Salad [AuthorId] 21682 [AuthorName] Gloria [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-20T20:16:00Z [Description] Make and share this Cucumber Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/99/4/pichVsD9p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/99/4/picWdZvkA.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/8", "1/8"] [RecipeIngredientParts] ["cucumber", "onion", "fat-free mayonnaise", "Equal sugar substitute", "white vinegar", "water"] [AggregatedRating] 3.5 [ReviewCount] 8.0 [Calories] 26.7 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 32.5 [CarbohydrateContent] 6.0 [FiberContent] 0.7 [SugarContent] 3.1 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] Mix equal, mayo, water and vinegar throughly. Slice cucumber and onions very thin. Pour mixture over cucumbers and onions and refrigerate about an hour before serving.
[Name] Italian Vegetable Soup [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-20T20:16:00Z [Description] Make and share this Italian Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1", "1/3", "2", "1", "3/4", "1", "1", "1/2", "1", "3"] [RecipeIngredientParts] ["vegetable broth", "crushed tomatoes", "carrots", "frozen green beans", "celery", "garlic cloves", "dried parsley", "dried basil", "bay leaf", "vegetable bouillon cube", "macaroni", "kidney beans", "zucchini"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 150.3 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 523.8 [CarbohydrateContent] 30.8 [FiberContent] 7.0 [SugarContent] 8.7 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. Reduce heat. Cover and simmer 15 minutes. Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10-15 minutes. Remove bay leaf and serve.
[Name] Gremolata Green Beans [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-10-20T20:16:00Z [Description] Make and share this Gremolata Green Beans 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/12/99/6/picX7gwQF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/99/6/picUvytci.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/99/6/piceOjoFP.jpg"] [RecipeCategory] Beans [Keywords] ["Vegetable", "Vegan", "Free Of...", "< 15 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "6", "1/4", "1/4"] [RecipeIngredientParts] ["green beans", "lemon juice", "lemon", "fresh parsley", "garlic cloves", "salt", "extra virgin olive oil"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 164.4 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 157.4 [CarbohydrateContent] 10.2 [FiberContent] 4.2 [SugarContent] 1.7 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the gremolata: 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. It can be kept covered in the fridge for 3 days. Steam the bean until crisp tender. While hot, toss with two tablespoons of \"Gremolata\" and sprinkle with lemon juice Serve hot or at room temperature (the lemon juice will turn the beans brown so do not do this ahead of time].
[Name] Asian Apple Pear Compote [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-20T20:16:00Z [Description] I had a surplus of apple pears so experimented! You could serve this for breakfast with cinnamon toast or put on ice cream with a chocolate sauce or anywhere that you would use stewed fruit. You may want to add some sugar when cooking it if you like things sweet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/99/7/7r9zKrpRrGFCgOPbV12w-pear_compote.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Apple", "Pears", "Fruit", "Canadian", "Vegan", "Free Of...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1", "3"] [RecipeIngredientParts] ["Asian pears", "water", "ground ginger", "cardamom seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all the ingredients in a saucepan and cook over low heat until the fruit is soft but not falling apart. Watch, you will probably have to add a little more water once or twice during the cooking so as not to scorch the fruit. Don't drown them, just a couple of tbsp at a time. Remove Cardamom seeds and serve.
[Name] Chicken Korma [AuthorId] 18391 [AuthorName] najwa [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-20T20:19:00Z [Description] This is a wonderful chicken recipe I got from my mother. It is Indian-based, you can add more spices if you like. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/0/pl4oAQFTDq3ZlSc0qHjB_KORMA2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/0/olAWeyN7Rbe4cxbveVaJ_KORMA3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/0/pH5CD5nEQBqig6jGJd5F_KORMA1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/0/picAgICoE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/0/picY1dn7P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/0/picE6n0VF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/0/picwxMoMR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/0/picuuD3FG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/0/pic0ocVlj.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Asian", "Indian", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", "4 -8", "6 -10", "1", "2", "2", "1/2", "1/4", "1/4", "1/4", "1/2", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["cinnamon sticks", "cardamom pods", "cloves", "onion", "garlic cloves", "chicken breast halves", "salt", "ground cinnamon", "ground cardamom", "ground cloves", "tomato sauce", "water", "buttermilk", "ground cumin", "fresh coriander"] [AggregatedRating] 4.5 [ReviewCount] 29.0 [Calories] 255.7 [FatContent] 14.4 [SaturatedFatContent] 3.2 [CholesterolContent] 48.9 [SodiumContent] 1018.8 [CarbohydrateContent] 13.3 [FiberContent] 2.4 [SugarContent] 8.0 [ProteinContent] 18.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil over medium-high heat, and add cinnamon, cardamom and cloves.", "When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened.", "Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper.", "Mix well so the spices cover the chicken.", "Add tomato sauce and water, cover and cook for 10 minutes.", "Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes.", "Serve with rice or naan bread." ]
[Name] Cranberry Orange Quick Bread (Five Roses Flour - 1967) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-21T14:32:00Z [Description] A Christmas tradition around our house, it goes quickly and I end up making it several times over the season, especially good toasted regular or under the broiler with a little cheddar sprinkled over. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/5/pic7MMZsO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/5/picYJaEHK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/5/piclBQYEV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/5/picAaenbQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/5/picOQEMw5.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Canadian", "Healthy", "Kid Friendly", "Potluck", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1/2", "1", "1/4", "3/4", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "butter", "eggs", "cranberries"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 109.1 [FatContent] 3.0 [SaturatedFatContent] 1.6 [CholesterolContent] 27.2 [SodiumContent] 207.8 [CarbohydrateContent] 18.8 [FiberContent] 0.6 [SugarContent] 8.5 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 20 slices [RecipeInstructions] Stir flour, sugar, baking powder, baking soda and salt together. Cut in butter until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten eggs. Pour all at once into dry ingredients, mixing just enough to dampen. Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole. Sprinkle a few floured whole cranberries over top of batter. Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean. Cool in casserole 10 minutes, then remove. Store overnight for easy slicing. Frost with confectioner's frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread]. Also delicious sliced with butter or toasted under broiler, spread with butter and sprinkled with cheddar.
[Name] Chilled Ginger Rhubarb [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-21T14:32:00Z [Description] Make and share this Chilled Ginger Rhubarb recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "< 30 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", NA, "1"] [RecipeIngredientParts] ["rhubarb", "water", "caster sugar", "cinnamon sticks", "fresh ginger", "orange, juice and zest of", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 55.1 [FiberContent] 2.0 [SugarContent] 51.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the rhubarb in a saucepan with the water and sugar, add the cinnamon sticks and ginger and bring to the boil. Reduce the heat and simmer gently for about 20 minutes, or until the rhubarb is tender. Strain the rhubarb and set aside. Boil the cooking liquid to reduce until very syrupy. Add the orange zest and juice. Pour over the rhubarb and chill well before serving.
[Name] Homemade Beef Spaetzle Soup [AuthorId] 14478 [AuthorName] Michael Matta [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 2001-10-21T14:32:00Z [Description] This is a family favorite of ours, which will warm you up on a cold fall or winter day. It makes a big 10 quart pot, but it?s undoubtedly the best soup you will ever eat. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "German", "European", "Healthy", "Winter", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "8", "1", "3", "7", "1/2", "1", "1", NA, "3", "5", "1", "1"] [RecipeIngredientParts] ["potatoes", "onion", "celery", "salt", "pepper", "beef broth", "water", "flour", "eggs", "nutmeg", "milk"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 252.9 [FatContent] 7.2 [SaturatedFatContent] 2.8 [CholesterolContent] 81.3 [SodiumContent] 957.4 [CarbohydrateContent] 30.9 [FiberContent] 2.7 [SugarContent] 1.3 [ProteinContent] 15.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Place the first seven soup ingredients in a 10qt.", "Pot.", "Fill the pot with water leaving about four inches from the top.", "Bring to a boil, then cover and simmer for 3 hours.", "When through, mix the spaetzle ingredients until you get a gluey consistency (add more milk if necessary].", "Boil a pot of water and with a hand spaghetti-press, press the spaetzle into the water.", "When the spaetzle hits the water it will form soft noodles.", "Then transfer and stir the spaetzle (noodles] into the pot of soup." ]
[Name] Energiser Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-21T14:32:00Z [Description] Make and share this Energiser Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, "1", "2", NA] [RecipeIngredientParts] ["iceberg lettuce", "cucumber", "green apple", "lime juice", "sugar", "salt", "garlic", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.5 [FatContent] 4.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 9.9 [FiberContent] 0.6 [SugarContent] 0.3 [ProteinContent] 1.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Grate the garlic finely and mix with the oil. Break (dont cut] the lettuce in pieces and leave it in the ice-cold water. Chop cucumber and apple and add lemon juice to it. Just before serving, take out the lettuce and drain the water without handling it too much. Add it to the apple and cucumber. Pour olive oil with garlic all over. Toss in some sesame seeds. Season with salt and sugar. Toss and serve.
[Name] Moong Sabzi (Lentil Vegetable Mix) [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-21T14:32:00Z [Description] Another really nice recipe I found in the newspaper. This Indian "sabzi" (vegetable accompaniment for rotis/Indian bread) also goes well with yogurt-rice or as filling for a really unique sandwich! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/00/9/piclqX4Ac.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Lentil", "Beans", "Vegetable", "Asian", "Indian", "Low Cholesterol", "High Fiber", "Healthy", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["dried lentils", "onion", "tomatoes", "green chili pepper", "cumin seed", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 296.7 [FatContent] 5.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 45.2 [FiberContent] 20.9 [SugarContent] 4.7 [ProteinContent] 17.7 [RecipeServings] nan [RecipeYield] 1 medium bowl [RecipeInstructions] Heat oil in a pan. Add cumin seeds. Wait until they crackle before adding the chili. Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent. Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato. Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes. Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame. Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan. When all the water has disappeared, check to see that the moong is soft enough to be eaten. The mix should be dry and not liquid like Indian dal normally is. Sprinkle the chopped corriander and serve hot with chappati or roti.
[Name] Ham Croissant Rolls (venezuela) [AuthorId] 21758 [AuthorName] Daniel Aguilar [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-21T14:32:00Z [Description] Cuando iba al cole de pequeno en venezuela junto con un zumo de pina era mi desayuno preferido. When I was little and went to school in venezuela, along with some pinaple juice, this was my favourite breakfast! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Venezuelan", "South American", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "4 3/4", "3", NA, NA] [RecipeIngredientParts] ["sugar", "salt", "milk", "flour", "eggs", "butter", "ham"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 130.8 [FatContent] 4.6 [SaturatedFatContent] 0.8 [CholesterolContent] 22.3 [SodiumContent] 89.1 [CarbohydrateContent] 19.0 [FiberContent] 0.6 [SugarContent] 3.4 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 30 rolls [RecipeInstructions] Put the yeast, a small amount of water and 1/2 cup warm water into a small container. Let rise for 10 minutes or so. In a large glass bowl, combine the sugar, salt, oil and milk. Add the flour and knead until everything is mixed. Then add the eggs and keep kneading. Finally, add the yeast mixture and stir until the mixture has a consistent texture (that sounds backwards to me, but I didn't write the recipe--I'm just translating]. Cover the mixture with plastic wrap (or stick in a plastic bag] and let it rise in a warm place for two hours. Knead the dough again, and then divide it into four equal parts. Work with one part at a time. Roll each part of the dough into a 25 centimeter (10 inch] circle using a rolling pin--not yesterday's wine bottle, Coke bottle or whatever. Cut the flattened dough into 8 triangles, as if you were cutting a cake. Place ham in the widest part of each triangle. Then roll up each triangle, beginning at the widest part (where the ham is] and rolling towards the point of the triangle (which used to be the middle of the circle]. Place the wrapped-up ham on a cookie sheet or pan, with the point folded underneath so it doesn't come unrolled. Cover the rolls with plastic and let rise for one hour in a warm place. Pre-heat oven to 350-375 degrees Fahrenheit. Brush melted butter on each roll and cook them in the heated oven for 15 minutes or until they are light golden. Remove them from the oven and brush with either a mixture of water and sugar or with an egg white. Return them to the oven until they are golden brown. P. S. If your dough does not raise it's because your yeast is old. Don't assume the yeast you bought at Christmas to make\"panes de jamon\" (another recipe for ham bread] will still work. Buy new yeast. P. P. S. Eat the rolls while hot. P. P. P. S. If you don't want quite so many rolls, you can freeze the dough and make them another day. Or if you like, you can make the rolls without the ham and leave them in the freezer for up to two months. You can cook those after thawing them for only a few minutes. But I always just make 32 rolls and four of us eat them all within two days.
[Name] Caribbean Shrimp [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT19M [PrepTime] PT15M [TotalTime] PT34M [DatePublished] 2001-10-21T14:32:00Z [Description] Make and share this Caribbean Shrimp 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/13/01/1/6JYOdED9Qyma6jkvtnT8_CS%205%20final%20-%20caribbean%20shrimp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/01/1/rcjj7RFSpOXdAPtJSiAB_CS%205%20final%20-%20caribbean%20shrimp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/01/1/N173bueuTmyMWsdJqu52_CS%204%20final%20-%20caribbean%20shrimp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/01/1/picQVjHvA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/01/1/picmCrxIF.jpg"] [RecipeCategory] Caribbean [Keywords] ["Healthy", "Spicy", "Broil/Grill", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/4", "1", "1", "2", "1 3/4", "1"] [RecipeIngredientParts] ["light brown sugar", "ground allspice", "black pepper", "onion powder", "garlic powder", "dried thyme", "salt", "cayenne pepper", "molasses", "fresh lime juice", "jumbo shrimp", "lime"] [AggregatedRating] 4.5 [ReviewCount] 36.0 [Calories] 142.8 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 166.8 [SodiumContent] 946.5 [CarbohydrateContent] 8.9 [FiberContent] 0.7 [SugarContent] 4.4 [ProteinContent] 18.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat broiler. Coat large broiler-pan rack with nonstick vegetable-oil cooking spray. Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl. Whisk in oil, molasses and lime juice until smooth. Add shrimp; toss to coat. Cover and refrigerate for 10 minutes, stirring after 5 minutes. Arrange shrimp in single layer on broiler-pan rack. Broil about 4 inches from heat for 2 minutes. Turn shrimp over. Broil 1-2 minutes or until shrimp are cooked through. Serve shrimp immediately with white rice if desired. Garnish with lime wedges. Pour drippings from broiler pan over shrimp, if desired.
[Name] Most Excellent Grilled Chicken [AuthorId] 21765 [AuthorName] Paul1593 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-21T14:32:00Z [Description] Make and share this Most Excellent Grilled Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/01/2/picFzKRTH.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Healthy", "Kid Friendly", "Spring", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2/3", "1/2", "4", "3", "2", "6"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "canola oil", "lemon juice", "soy sauce", "red wine vinegar", "Worcestershire sauce", "dry mustard", "dried parsley", "ground pepper", "garlic cloves"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 258.8 [FatContent] 5.9 [SaturatedFatContent] 1.3 [CholesterolContent] 145.3 [SodiumContent] 263.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 48.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients for marinade. Marinate chicken overnight. Grill as you usually would--7-8 minutes a side seems right.
[Name] Warm Chocolate Fondue [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-21T14:32:00Z [Description] Make and share this Warm Chocolate Fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["150", "150", "2", "2", "3", "100", NA] [RecipeIngredientParts] ["chocolate", "milk", "red apples", "kiwi fruits", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 866.9 [FatContent] 75.3 [SaturatedFatContent] 46.2 [CholesterolContent] 106.9 [SodiumContent] 62.7 [CarbohydrateContent] 68.4 [FiberContent] 22.2 [SugarContent] 27.8 [ProteinContent] 15.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Break the plain chocolate into a fondue pan or medium-sized bowl placed over a pan of hot water. Add the cream and heat gently, stirring, until the chocolate melts and the mixture is smooth and creamy. Stir in the liqueur of your choice or milk and keep warm. Next prepare the fruit. Quarter and core the apples, then slice thinly. Remove the skin from the kiwi fruit with the help of a potato peeler, then cut the fruit into chunks. Hull the strawberries and halve any large ones. Arrange the fruit around the fondue bowl with biscuits and wafers. Serve with fondue forks.
[Name] Fried Cornmeal Mush [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT5M [PrepTime] PT3H [TotalTime] PT3H5M [DatePublished] 2001-10-21T14:32:00Z [Description] Old southern favorite. Great side dish, also some people enjoy this for their breakfast with maple syrup poured over the top. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "1 1/4", NA] [RecipeIngredientParts] ["water", "salt", "cornmeal"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 46.0 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 102.7 [CarbohydrateContent] 9.8 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 1.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Mix 2 1/2 cups water and salt in small pan.", "Mix remaining corn meal and water Stirring boiling salted water constantly, pour corn meal mixture into the water.", "Reduce heat and cook five minutes or until mixture is thickened.", "Spray 9x5-inch loaf pan with cooking spray and then pour thickened mush into the pan.", "Place in refrigerator to set firm.", "When set remove from loaf pan and slice into 1/2 inch slices.", "Spray skillet with cooking spray and fry mush until lightly browned on each side." ]
[Name] White Choc Mousse Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2001-10-21T14:32:00Z [Description] Make and share this White Choc Mousse Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "3/4", "1/2", "12", "4", "2", "3", NA, NA, "1/8", "2", "1"] [RecipeIngredientParts] ["butter", "water", "white chocolate", "eggs", "heavy cream", "white chocolate", "dark chocolate", "cream of tartar", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5641.6 [FatContent] 469.3 [SaturatedFatContent] 280.4 [CholesterolContent] 1965.0 [SodiumContent] 1761.1 [CarbohydrateContent] 326.1 [FiberContent] 12.3 [SugarContent] 253.8 [ProteinContent] 73.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Melt 2 tbsp butter over low heat. Stir in crumbs. Pat evenly in the bottom of a deep 9\" springform pan. Bake at 180 deg C for 10 minutes. Cool, then place in freezer for 10 minutes. Heat water. Add white chocolate and stir until partially melted. Remove from heat and beat until smooth. Cool slightly, then beat in egg yolks, cool completely. Melt unsweetened chocolate and 1 tbsp butter over low heat. Cool. Beat egg whites until frothy. Add salt and cream of tartar. Gradually add sugar, beating constantly, until stiff but not dry. Fold one-third of the egg whites into white chocolate mix; fold back into egg whites. Fold in whipped cream. To make dark chocolate layer, transfer about 3 cups mixture to a medium bowl. Fold about 1/2 cup into dark chocolate; fold back into reserved mixture. Pour half the white chocolate mixture evenly into prepared pan. Carefully pour on dark chocolate mixture. Gently spread with spatula. Pour remaining white chocolate mixture in pan an smooth the top. Place in freezer until top begins to set. Garnish with chocolate curls.
[Name] Easy Vegetable Soup [AuthorId] 18391 [AuthorName] najwa [CookTime] PT1H15M [PrepTime] PT12M [TotalTime] PT1H27M [DatePublished] 2001-10-21T14:32:00Z [Description] I used all my favorite veggies in this soup. If you want to omit one, just make sure you have a total of 6 cups of other veggies. Very filling, low-calorie meal! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Ramadan", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "3", "1", "1", "2", "1 1/2", "1 1/2", "1", "1", "1", "1/2", NA, NA, "1", "2 -3"] [RecipeIngredientParts] ["boiling water", "chicken bouillon cubes", "onion", "potato", "tomatoes", "frozen corn", "lima beans", "carrot", "frozen green beans", "cabbage", "salt", "pepper", "ground cumin", "quick oatmeal"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 133.2 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.2 [SodiumContent] 495.9 [CarbohydrateContent] 28.0 [FiberContent] 6.8 [SugarContent] 6.3 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put water in a large pot, add boullion cubes, onion and potato, cover and simmer for 15 minutes, until potatoes are soft. Add all the vegetables, salt, pepper and cumin, cover and simmer for at least 1 hour. If you want a thicker soup, add the oatmeal. Enjoy.
[Name] Cheese Herb Bread [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-21T14:32:00Z [Description] Make and share this Cheese Herb Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/01/7/picNSzktv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/01/7/picuusm1s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/01/7/picfslv0P.jpg"] [RecipeCategory] Breads [Keywords] ["Cheese", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3", "2", "2", "1 1/2", "2", "3", "1 1/2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["water", "bread flour", "powdered milk", "white sugar", "salt", "butter", "parmesan cheese", "dried marjoram", "dried thyme", "dried basil", "dried oregano", "active dry yeast"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 154.9 [FatContent] 3.0 [SaturatedFatContent] 1.7 [CholesterolContent] 7.5 [SodiumContent] 330.2 [CarbohydrateContent] 27.1 [FiberContent] 1.2 [SugarContent] 2.7 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place ingredients in bread machine pan in the order suggested by the manufacturer. Select the Basic or White Bread cycle, and press Start.
[Name] Chocolate Bavarian Creme [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Chocolate Bavarian Creme recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "250", "1/2", NA, "5", "400", "500"] [RecipeIngredientParts] ["sugar", "milk", "vanilla pod", "gelatin", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1276.3 [FatContent] 97.2 [SaturatedFatContent] 59.2 [CholesterolContent] 301.9 [SodiumContent] 261.1 [CarbohydrateContent] 119.3 [FiberContent] 19.3 [SugarContent] 73.6 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak the gelatin in ice cold water. Keep aside. Beat up the cream. Bring the milk, sugar and vanilla pod to a boil. Add the egg yolk and milk, stirring all the time till it thickens. Mix the gelatin and the grated chocolate. Stir until everything is dissolved and cool it. When the mixture is cool, fold in the whipped cream and pour into glasses. Serve with freshly sliced fruit of your choice.
[Name] Meatballs and Sauce [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Meatballs and Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Spicy", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1", "1/4", "1", "1", "1/4", "1/4", "1", "1/3", "1/2"] [RecipeIngredientParts] ["ground beef", "ground pork", "salsa", "egg", "garlic clove", "dried basil", "salt", "pepper", "brown sugar", "ketchup", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 564.3 [FatContent] 36.8 [SaturatedFatContent] 13.9 [CholesterolContent] 184.9 [SodiumContent] 947.4 [CarbohydrateContent] 17.8 [FiberContent] 1.5 [SugarContent] 10.3 [ProteinContent] 39.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients for the meatballs and mix thoroughly. Shape into 1-1/2-inch balls. Place on a foil lined cookie sheet and bake at 400°F for 12-15 minutes. Drain well on paper towel! Meanwhile heat sauce ingredients in a large frying pan, stirring to mix; add meatballs and toss to coat; simmer covered for 15 minutes, stirring occasionally.
[Name] Plum Galette [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Plum Galette recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Plums", "Fruit", "Nuts", "Winter", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/3", "2/3", "1 1/4", "1"] [RecipeIngredientParts] ["brown sugar", "brown sugar", "pecans", "plums", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.8 [FatContent] 12.7 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 200.9 [CarbohydrateContent] 29.7 [FiberContent] 1.3 [SugarContent] 14.1 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] 1 galette [RecipeInstructions] Heat oven to 375 degrees. Combine piecrust mix, the 3 tbsp brown sugar and 1/3 cup pecans in medium-size bowl. Stir in amount of water recommended on the crust box for making double-crust pie; continue stirring until dough forms. On lightly floured surface, roll dough out to 13-inch circle. Transfer to large ungreased baking sheet. Halve and pit the plums; cut each half into 4 skices. Toss slices in bowl with remaining 1/3 cup packed brown sugar, remaining 1/3 cup pecans and the flour. Mound in center of pastry circle, topping with any sugar mixtire left in bowl. Fold border up over filling, working around circle. Bake in 375 degrees oven for 35-40 minutes or until the filling is hot and the crust is golden. Cool galette on baking sheet on wire rack. Serve slightly warm.
[Name] Sex on the Beach [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-21T14:33:00Z [Description] A nice refreshing summer cocktail, its sweet and hits the spot very quickly...great for parties instead of punch. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "150", NA, NA] [RecipeIngredientParts] ["vodka", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 141.4 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 16.7 [FiberContent] 0.3 [SugarContent] 13.4 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 1 glass [RecipeInstructions] In a cocktail shaker place ice, vodka, schnapps and juice. Shake well. Take a chilled glass and wet the lip of the glass in grenadine, dip in sugar to make a \"frosted\" glass. Pour the grenadine into the chilled glass. Pour juice mix through the strainer (no Ice] into glass being careful not to\"upset\" the grenadine. Serve immediately. Can be served with crushed ice (put crushed ice in the chilled glass], add grenadine and then the juice mix.
[Name] Tuna Pizza Burgers [AuthorId] 21762 [AuthorName] RoseAnn Reid [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2001-10-21T14:33:00Z [Description] If you like Tuna and Pizza, you will love this, especially children! It is delicous for lunch or dinner! My mom used to make it for us kids many years ago. My kids and their friends love it! It's quick and very easy to prepare! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tuna", "Kid Friendly", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", NA, "1/4", "3", "1", "6"] [RecipeIngredientParts] ["tuna", "onions", "garlic", "celery", "mayonnaise", "English muffins", "tomato sauce", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.1 [FatContent] 3.9 [SaturatedFatContent] 2.2 [CholesterolContent] 8.8 [SodiumContent] 370.5 [CarbohydrateContent] 27.2 [FiberContent] 2.4 [SugarContent] 2.6 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 6 pizzas [RecipeInstructions] In a small bowl, combine thorougly: tuna, onion, garlic, celery, salt, pepper and mayonnaise. Don't use too much mayonnaise or it will be too soggy. Evenly distribute the tuna mixture on top of each English Muffin slice. Spread approximately 1-2 Tbl. of tomato sauce on top of each slice with tuna. Sprinkle approximately 1-2 Tbl. of the cheese on top of each slice with tuna and tomato sauce. Cover bottom of a cookie sheet with aluminum foil. Place each prepared\"pizza burger\" on foil. Broil approximately 6\" from flame until lightly browned. Watch carefully or it will burn! Serve warm.
[Name] Stromboli [AuthorId] 19810 [AuthorName] Froggie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-21T14:33:00Z [Description] My friend Lois, who is one heck of a cook, shared this receipe with me. I have changed it slightly and make it different ways every time. Great for a quick dinner, served with home fies, or just a salad. Good enough to serve company, just make extra! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, "2 -3"] [RecipeIngredientParts] ["onion", "cheese", "turkey", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 103.8 [FatContent] 10.2 [SaturatedFatContent] 3.4 [CholesterolContent] 15.4 [SodiumContent] 188.8 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Open package of french bread dough. Unroll the bread and press out into a rectangle on cookie sheet. Loosen dough from cookie sheet (Makes it easier to roll up later] Sprinkle chopped onion over dough. Add a layer of meat, add layer of bacon (I have cooked turkey bacon in the microwave and it's worked perfectly], add layer of cheese, add layer of meat, add layer of cheese. Throw in a layer of mushrooms or peppers if you want. Turn the cookie sheet length-wise in front of you. Start to roll the dough away from you. Turn the seam side down, tuck in the ends. Make small slices all across the top. Bake in oven about 25 minutes at 350. or until golden brown. I have made this with cresent rolls and it works well, we just prefer the french bread taste. Reheats nicely, oh and the more cheese you use the better!
[Name] Acorn Squash Stuffed Chicken Breasts [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Acorn Squash Stuffed Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", NA, "4", "2", "2"] [RecipeIngredientParts] ["butter", "acorn squash", "green bell pepper", "onion", "celery", "boneless skinless chicken breasts", "cheddar cheese", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.6 [FatContent] 9.8 [SaturatedFatContent] 5.3 [CholesterolContent] 91.0 [SodiumContent] 196.4 [CarbohydrateContent] 53.1 [FiberContent] 2.9 [SugarContent] 1.9 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Lightly grease a 9x13 inch baking dish. In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together. Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet. Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.
[Name] Berry Good Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT37M [PrepTime] PT10M [TotalTime] PT47M [DatePublished] 2001-10-21T14:33:00Z [Description] This dish has a nice tang to it with the blend of the jelly, berries and vinegars. I sometimes add a tbsp of dijon mustard. Beautiful presentation [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/02/5/picdvvfAx.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Canadian", "Healthy", "Kid Friendly", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1", NA, "4", "1/2"] [RecipeIngredientParts] ["red currant jelly", "red wine vinegar", "skinless chicken breast halves", "blackberry"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 220.9 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 75.5 [SodiumContent] 146.7 [CarbohydrateContent] 22.0 [FiberContent] 1.2 [SugarContent] 15.8 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Whisk, over low heat, the red current jelly, vinegars and salt& pepper.", "Simmer 5 minutes (you can do this ahead of time and put it in a jar in the fridge].", "Heat oven to 375F degrees line a baking dish with foil.", "Brush chicken all over with the sauce, place in a baking dish and bake for 20-30 minutes (depending on the size and if boneless or bone in].", "When chicken is done heat the remaining sauce and stir in the blackberries cook about 2 minutes.", "Place chicken on a platter and pour the sauce over, serve." ]
[Name] Rice Pilaf [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Rice Pilaf 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/13/02/6/pic1SaI86.jpg" [RecipeCategory] White Rice [Keywords] ["Rice", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "3", "3/4", "3/4", "1/2"] [RecipeIngredientParts] ["white rice", "low-fat margarine", "water", "parsley", "carrot", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 183.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 40.2 [CarbohydrateContent] 40.4 [FiberContent] 2.2 [SugarContent] 1.0 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] In large skillet brown rice with the margarine. Add water and beef soup base, carrots, parsley, and onion to the rice. Bring to a boil; then, reduce heat and cover skillet. Cook stirring occasionally until all liquid is absorbed and rice is tender.
[Name] Parmesan Thins [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Parmesan Thins recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Spanish", "European", "High Protein", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["100", "50", "10", "1"] [RecipeIngredientParts] ["parmigiano-reggiano cheese", "flour", "butter", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.3 [FatContent] 18.1 [SaturatedFatContent] 11.3 [CholesterolContent] 46.7 [SodiumContent] 878.5 [CarbohydrateContent] 22.9 [FiberContent] 1.5 [SugarContent] 0.1 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] 2-5 thins [RecipeInstructions] I make this without measuring, so I'm guessing on the quentities, experiment! Mix all ingredients thoroughly. If sticky add a little more flour. Heat a very heavy based frying pan with NO OIL! Place a tbsp full of mixture in the pan and spread out to make a thin biscuit. cook until it has solidified (the cheese melts and the butter evaporates]. Serve with\"Vegetables and Pesto\" or any other meal that needs a bit of a crunchy texture with it.
[Name] Lamb and Vegetable Casserole [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-10-21T14:33:00Z [Description] This in response to a request, I have not tried it but it sounds wonderful, if you try it please let me know how it is. (From "The Wine and Food of Europe - Marc & Kim Millon). Called Ghivetch. Finally got around to trying this yesterday, served to company and everyone loved it! wish I had tried it sooner, served with a tomato salad and chunks of French bread to sop up the delicious juices.
[Name] Spinach Timbales With Spicy Pear Sauce [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-10-21T14:33:00Z [Description] These make a pretty side dish to have at a dinner party with grilled or baked fish. I've also served them as a starter too. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pears", "Fruit", "Vegetable", "Spicy", "< 60 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", NA, "2", "2", "1/2", "1"] [RecipeIngredientParts] ["spinach", "eggs", "ground nutmeg", "fresh ground pepper", "pears", "chili sauce", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.9 [FatContent] 12.4 [SaturatedFatContent] 6.3 [CholesterolContent] 186.8 [SodiumContent] 167.2 [CarbohydrateContent] 18.7 [FiberContent] 5.1 [SugarContent] 9.0 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 4 Timbales [RecipeInstructions] Puree spinach in a food processor until smooth. Add eggs, cream, nutmeg and pepper to taste and process until all is well combined. Spoon mixture in to 4 greased 1/2 cup timbale moulds; cover with foil and place in a bain marie. Bake at 350°F (180°C] for about 35-40 minutes until set. Remove from bain marie and let settle for a little while before turning out. For the sauce, place all the ingredients in a food processor and whiz until combined. Place in a small pan and heat gently until warmed through. Serve with timbales.
[Name] Crock Pot Beef Chow Mein [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Crock Pot Beef Chow Mein recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Asian", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "4", "2", "2", "1", "3", "1", "2", "2", NA] [RecipeIngredientParts] ["celery", "onions", "Worcestershire sauce", "nonfat beef broth", "reduced sodium soy sauce", "water", "cornstarch"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 189.2 [FatContent] 4.6 [SaturatedFatContent] 1.6 [CholesterolContent] 64.6 [SodiumContent] 401.2 [CarbohydrateContent] 8.7 [FiberContent] 1.2 [SugarContent] 2.7 [ProteinContent] 27.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in crock pot except Chinese vegetables, water, and corn starch. Cook on high until simmering. Reduce heat and cook covered on medium for 7 hours. Add vegetables. Mix corn starch with water and stir into mixture until well blended. Replace lid and cook on medium another hour. Serve over chow mein noodles.
[Name] Teresa's Tomato Gravy [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Teresa's Tomato Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "1/2", NA] [RecipeIngredientParts] ["flour", "bacon grease", "flour", "tomato sauce", "milk", "buttermilk"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 66.7 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 2.1 [SodiumContent] 157.3 [CarbohydrateContent] 6.5 [FiberContent] 0.6 [SugarContent] 1.2 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Pre-measure all ingredients and have at hand next to stove top.", "Heat the oil or bacon grease in a heavy skillet over medium heat.", "Thoroughly stir in the 2 tblsp.", "flour until all the bits of flour have been mixed into the oil.", "Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste.", "Be very careful not to burn it.", "If it smells scorched, start over!", "When the paste has formed, very slowly pour the coffee cup of hot water/dissolved flour into the skillet, while still stirring.", "Simmer for a few minutes until this mixture begins to thicken and boil.", "Once it begins to boil, very slowly pour in the tomato sauce, stirring constantly.", "Again let the mixture begin to thicken and boil.", "When it starts to boil, pour in the milk or buttermilk, stir thoroughly, season with salt and pepper, and let simmer for about five minutes, stirring almost constantly.", "If at any point the gravy gets too thick, thin out by adding a little hot water.", "Tomato gravy is fabulous served over biscuits or mashed potatoes!" ]
[Name] Mixed Vegetable Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Mixed Vegetable Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Vegan", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "8"] [RecipeIngredientParts] ["white wine vinegar", "light olive oil", "dried oregano", "dried basil", "garlic", "fresh basil leaf", "dried marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.0 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 15.0 [CarbohydrateContent] 4.4 [FiberContent] 1.3 [SugarContent] 0.0 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whisk together the vinegar, olive oil, seasoning mix, oregano, rosemary, salt and pepper, garlic, basil and marjoram. Pour dressing over vegetables, toss and chill for at least 4 hours. Drain by serving with a slotted spoon.
[Name] Artery Cloging Cheese Sauce [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT2H2M [PrepTime] PT24H [TotalTime] PT26H2M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Artery Cloging Cheese Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "Weeknight" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["milk", "nutmeg", "black pepper", "salt", "white flour", "butter", "cheese", "cardamom pods", "bay leaves", "onion"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 576.0 [FatContent] 49.6 [SaturatedFatContent] 31.0 [CholesterolContent] 164.5 [SodiumContent] 1265.2 [CarbohydrateContent] 21.3 [FiberContent] 1.1 [SugarContent] 1.9 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] If you have time (in the morning], put the milk in a heavy pan and heat along with the nutmeg, pepper, cardamoms, bay leaf and onion. Boil and turn off the heat. Steep for at least 2 hours, the longer the better (don't discard the onions afterwards, they're great for making\"caramelized onions\"]. Take a heavy based pan and melt the butter. Stir in the flour and \"cook\" it for about 2 minutes on a low heat (do not let it brown]. Remove from the heat and let it cool slightly. Strain the milk (if you've flavoured it] and whisk it into the roux. Place back on the heat and bring it to the boil. Lower the heat and add double cream. Homogenize and add cheese. Stir until the cheese has melted. Can be frozen, chilled, reheated, microwaved, whatever!
[Name] Mushroom Puffs [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-21T14:33:00Z [Description] The puffs are light and delicious, use them for any other filling...broccoli is great in a light bechamel sauce. The mushroom sauce is also very good in vol-au-vents... enjoy! Ah! the choux pastry recipe is from Delia Smith's cookery course... very very useful book!!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "< 60 Mins", "Oven", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["150", "2", "2 1/2", "2", "4", "1", "3", "1", "2", "6", "1", "1/2", "1"] [RecipeIngredientParts] ["cold water", "butter", "plain white flour", "eggs", "parmesan cheese", "cayenne pepper", "garlic cloves", "flour", "butter", "mushrooms", "ground black pepper", "nutmeg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 784.5 [FatContent] 57.4 [SaturatedFatContent] 34.3 [CholesterolContent] 353.4 [SodiumContent] 515.4 [CarbohydrateContent] 49.4 [FiberContent] 2.7 [SugarContent] 2.2 [ProteinContent] 20.2 [RecipeServings] 2.0 [RecipeYield] 4 choux puffs [RecipeInstructions] --------Puffs--------. Preheat oven to 200ºC. Put water in a pan with the butter, and heat. While this is happening sift the flour onto a piece of paper, so you can\"shoot\" it into the water. Add salt and pepper and a pinch of cayenne pepper. As soon as the water boils and the butter has melted turn of the heat. While stirring with a wooden spoon \"shoot\" ALL the flour into the pan and beat thoroughly and vigorously. Beat until you have a smooth ball of paste that has left the sides of the saucepan clean. Beat in the beaten egg (repetition, hesitation -- anyone else listen to BBC Radio game shows?], a little at a time, mixing well after each addition, until you have a smooth glossy paste. At this stage grease a baking sheet lightly, then hold it under cold running (or walking even -- ] water for a few seconds, and tap it sharply to get rid of excess moisture. Spoon onto the baking tray in 4 large dollops, with lots of room between them, sprinkle with Parmesan cheese. Bake for 10 minutes at 200ºC and then raise the temp to 220ºC until you have a nice golden colour. Pierce the side of each one and let them cool on a rack. Before serving cut them in half and\"dry\" in the oven. ------Forthe Mushroom sauce---------. Chop mushrooms and garlic. Add spices. Melt butter and toss mushrooms and garlic in it. Cover and cook on a low heat until the mushroom pieces are 1/4 their original size and you have lots of lovely juices in the pan. Add the flour and beat with energy (energetically?]. Boil this for 2 minutes and then remove from the heat. With a hand whisk incorporate the milk so you don't get lumps. Put back on the heat and boil again. Set aside uncovered and stir just before you use it. Set the puffs up on a plate, fill the bottom half of a puff with sauce and cover with the top, use 2 per person. Garnish with some hand shredded lettuce, sliced tomato and a cube or two of feta cheese or goats cheese in oil.
[Name] Cachapas [AuthorId] 21758 [AuthorName] Daniel Aguilar [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-21T14:33:00Z [Description] Este plato es tipico comerlo por la calle en venezuela, como almuerzo en un puestecito ambulante. Esta buenisimo, sobre todo si te gusta el maiz. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/03/5/13035.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Vegetable", "Venezuelan", "South American", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "3", "3/4 - 1", "3/4"] [RecipeIngredientParts] ["corn kernels", "salt", "water", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 193.0 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1166.6 [CarbohydrateContent] 47.8 [FiberContent] 2.6 [SugarContent] 25.0 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 6 cachapas [RecipeInstructions] Mix all the ingredients in a blender. The mix should become thick and heavy. If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free]. Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top. Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option].
[Name] Arepas De Queso Fritas [AuthorId] 21758 [AuthorName] Daniel Aguilar [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-21T14:33:00Z [Description] This is a typical Venezuelan dish (I'm Venezuelan), and I like to make it a lot since now I live in Spain. Everyone who has tried it loves them, so I thought I'd share it with everyone at Recipezaar. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/03/6/13036.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Mexican", "South American", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "1", NA, NA] [RecipeIngredientParts] ["cornflour", "water", "salt", "cream cheese", "ham"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 111.8 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 20.8 [SodiumContent] 295.7 [CarbohydrateContent] 22.6 [FiberContent] 2.1 [SugarContent] 0.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 8 arepas [RecipeInstructions] Mix the water and the egg yolk. In a large bowl mix the flour and the egg/water mixture. Mix and kneed the dough for about 5 minutes until it is compact. Cover with a damp cloth and set aside for 5 minutes. Meanwhile heat a deep fryer to 170ºC, or fill a frying pan with lots of oil and heat. Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick. Fry until golden brown, turning regularly. Turn out onto crumpled absorbent paper and leave to cool slightly. Split them open (like a pita bread] and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much \"fluff\" inside, you can remove it with a spoon, leaving only the outer shell]. Serve immediately--they don't keep and don't re-heat.
[Name] Pan de Jamon (ham bread) [AuthorId] 21758 [AuthorName] Daniel Aguilar [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Pan de Jamon (ham bread) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/03/7/picAZAiNT.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Pork", "Meat", "Venezuelan", "South American", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "5", "1", "250", "1", "2", "1", "1", "1 1/2", "1/2", "250", "1/2", "1/2", "1"] [RecipeIngredientParts] ["water", "sugar", "butter", "milk", "flour", "salt", "sugar", "ham", "smoked bacon", "butter", "raisins", "egg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1865.8 [FatContent] 81.7 [SaturatedFatContent] 38.9 [CholesterolContent] 273.1 [SodiumContent] 4457.3 [CarbohydrateContent] 202.7 [FiberContent] 9.4 [SugarContent] 31.0 [ProteinContent] 79.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a \"head\". Add the butter to the warm milk, the sugar and the salt. Pour the milk onto the flour, mix and add the yeast. Make a dough and knead for 15 minutes. Beat down on a table and put in an oiled bowl and cover with a damp cloth. Set aside for an hour. Roll out the dough with a rolling pin. Coat with butter. Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up]. Roll it up like a swiss roll and brush the\"tongue\" with some egg to seal it. Bake at 350° F for 3/4 of an hour. Serve cool. Can be kept in fridge for up to 4 days. Sprinkle with water and heat up on a low heat before serving.
[Name] Wilted Lettuce [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Wilted Lettuce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1", "6", "1/2"] [RecipeIngredientParts] ["bacon bits", "white vinegar", "Equal sugar substitute", "pepper", "leaf lettuce", "green onions", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.4 [FatContent] 28.3 [SaturatedFatContent] 4.1 [CholesterolContent] 2.8 [SodiumContent] 89.0 [CarbohydrateContent] 5.0 [FiberContent] 1.8 [SugarContent] 1.7 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Heat medium saucepan. Add to pan, oil, vinegar, Equal and pepper. Stir over medium heat until hot. In a large bowl combine lettuce and green onions. Pour oil mixture over top and mix well. Sprinkle bacon bits over the top and serve.
[Name] Jerusalem Artichoke Stir Fry [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-10-21T14:33:00Z [Description] This is a nice side dish for brunch. If you want more flavor add some Hoisin sauce, play with this basic recipe [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/03/9/picANqV1o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/03/9/pic4FwD6l.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "Vegan", "Free Of...", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/4", "1", "6", "3", NA, NA] [RecipeIngredientParts] ["orange bell pepper", "celery", "mushrooms", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 23.3 [CarbohydrateContent] 19.6 [FiberContent] 2.9 [SugarContent] 9.5 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Spray skillet with oil, over medium heat start to cook the mushrooms and garlic. When they are just beginning to cook turn up the heat add all the other ingredients and stir fry for 5 minutes. Serve.
[Name] Leek Fritters [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Leek Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1", NA, NA, "1/2", "1/2", NA] [RecipeIngredientParts] ["leeks", "eggs", "matzo meal", "salt", "black pepper", "dried thyme", "ground cinnamon", "canola oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 21.7 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 35.2 [SodiumContent] 14.7 [CarbohydrateContent] 2.3 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 12-14 fritters approx [RecipeInstructions] In a large frying pan half filled with water, over high heat, boil leeks until just tender, 5-7 minutes. Drain under cold running water. On a chopping board, chop leeks finely. Squeeze in a clean tea towel to remove any excess liquid. Remove to a large bowl. Stir in the beaten eggs, matzo meal, salt and pepper to taste, thyme and cinnamon until blended. The batter should be soft enough to drop, add a little more matzo meal or water if necessary. In a large deep frying pan, heat enough oil to cover the fritters. Drop tablespoons of the mixture into the hot oil and cook until the underside is browned, 2 minutes. Turn and cook until the other side is browned, 1 minute longer. Drain and serve.
[Name] Balah-Isham (Deep fried "cream puffs" pastry) [AuthorId] 18391 [AuthorName] najwa [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-10-21T14:33:00Z [Description] This is a wonderful dessert i got from my mother. It may seem like a lot of work, but well worth the effort!!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lebanese", "Southwest Asia (middle East]", "Asian", "Kid Friendly", "Ramadan", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "8", "1", "6", "2", "1", "1", NA] [RecipeIngredientParts] ["water", "butter", "flour", "baking powder", "eggs", "vanilla", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 381.2 [FatContent] 20.4 [SaturatedFatContent] 11.3 [CholesterolContent] 252.2 [SodiumContent] 362.8 [CarbohydrateContent] 42.4 [FiberContent] 0.3 [SugarContent] 33.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan, heat water and butter until butter melts. Bring to a boil. Remove from the heat source, add flour and baking powder, mix well, then return to the heat and mix. Form dough into a ball in the center. Remove from heat and add eggs, one at a time, mixing well between each addition. Add vanilla with 5th egg. (This is a basic Cream Puffs recipe, if you pipe onto a cookie sheet and bake at 375F degrees for 2/3 minutes, you can fill with whipped cream and top with melted chocolate, then chill.] Spoon dough into a pastry bag with a medium star tip (pipe into 3-inch long lengths], and deep fry in corn oil until lightly browned. Pour sugar syrup over\"balah-isham\" while still warm. Sugar syrup: put water, sugar and lemon in a small saucepan, bring to a boil, simmer over medium heat for 20-30 minutes. Should thicken when it cools.
[Name] Halloween Cookies [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Halloween Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Cheese", "Halloween", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking soda", "butter", "peanut butter", "brown sugar", "egg", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 792.5 [FatContent] 41.0 [SaturatedFatContent] 18.4 [CholesterolContent] 113.9 [SodiumContent] 799.5 [CarbohydrateContent] 95.9 [FiberContent] 3.2 [SugarContent] 56.3 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Sift flour with soda and salt. In a separate bowl, cream margarine, peanut butter and sugar until light and fluffy. Beat in egg and vanilla. Fold in flour mixture until just blended. Shape into rolls about 3 inches in diameter. Wrap in wax paper and chill in refrigerator overnight or until firm. Slice rolls 1/8\" thick. Make Halloween faces using peanuts, raisins, chocolate or butterscotch chips, or red candies for eyes, nose and mouth. Use colored coconut or chocolate sprinkles for hair. Bake on an ungreased cookie sheet at 375 degrees F for about 12 minutes.
[Name] Tequenos [AuthorId] 21758 [AuthorName] Daniel Aguilar [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Tequenos 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/13/04/3/pic8DZTG1.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Venezuelan", "South American", "Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "egg", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 471.4 [FatContent] 19.4 [SaturatedFatContent] 2.6 [CholesterolContent] 17.6 [SodiumContent] 201.3 [CarbohydrateContent] 64.0 [FiberContent] 2.2 [SugarContent] 0.6 [ProteinContent] 9.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine the flour, oil, egg, salt and sugar in a bowl. While kneading, add a tablespoon or two of water. At first it just makes a mess, but as you knead it it starts to take shape. Keep kneading until it does not stick to your hands. If you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands. Let the dough rest for 1-2 hours . While the dough is resting, cut the cheese into strips into a finger-like shape. They should be maybe 1/2\" by 1/2\" by 3\". Don't make the\"fingers\" too long, or they will be more difficult to use later. After the dough has rested, shape it into balls slightly larger than your fist. Roll them out until they are 1/4-0.125 inch thick. Cut the rolled-out dough into long strips that are 3/4\" wide. Wrap the cheese\"fingers\" with the dough strips. Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it. After you have wrapped the cheese in dough, dust the uncooked\"tequeños\" with flour and fry them in oil. These are (obviously] fattening, but they are delicious!
[Name] Pesto [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-21T14:33:00Z [Description] Make and share this Pesto 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/13/04/4/pic4h444P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/04/4/picT7377a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/04/4/picORVQT4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/04/4/picXwku3N.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "European", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "2", "5", "1/2"] [RecipeIngredientParts] ["pine nuts", "garlic", "salt", "fresh basil", "parmesan cheese", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 1318.4 [FatContent] 138.8 [SaturatedFatContent] 20.9 [CholesterolContent] 22.0 [SodiumContent] 1552.3 [CarbohydrateContent] 9.7 [FiberContent] 2.8 [SugarContent] 1.8 [ProteinContent] 17.3 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] Lightly toast pine nuts. In a food processor (or with a pestle and mortar], mix the basil, garlic, pine nuts and cheese into a paste. Add oil and blend to a smooth paste. Keep in an airtight jar in the fridge.
[Name] Crispy Fried Mashed Potatoes [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2001-10-21T14:37:00Z [Description] Make and share this Crispy Fried Mashed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["mashed potatoes", "spicy tomato sauce", "ketchup", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do].", "Tip in your mashed potatoes and spread out to cover the pan base.", "Cook on a medium heat and turn and shake occasionally.", "Turn over in parts (it isn't like an omelette, don't worry if it breaks].", "Keep frying until you have a solid crispy shell around it and a nice creamy center.", "Enjoy with a spicy tomato sauce or ketchup and mayonnaise." ]
[Name] Simple Baked Alaska [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-21T14:39:00Z [Description] Make and share this Simple Baked Alaska recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", NA, "5", "1", "1/2", "2/3"] [RecipeIngredientParts] ["ice cream", "vanilla", "cream of tartar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 197.6 [FatContent] 7.1 [SaturatedFatContent] 4.3 [CholesterolContent] 28.2 [SodiumContent] 81.8 [CarbohydrateContent] 30.3 [FiberContent] 0.5 [SugarContent] 28.6 [ProteinContent] 4.2 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Lay ice cream bricks side by side; measure length and width. Trim cake 1 inch larger on all sides than ice cream measurements. Place cake on a piece of foil. Center ice cream on cake. Cover; freeze till firm. At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Gradually add in sugar beating after each tablespoon is added. Transfer cake with ice cream to a baking sheet. Spread with egg white mixture, sealing to edges of cake and baking sheet all around. Swirl to make peaks. Place oven rack in lowest position. Bake in a 500F degrees oven about 3 minutes or till golden. Slice; serve immediately.
[Name] Mom's Cornbread Dressing [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-10-21T14:40:00Z [Description] This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "Potluck", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1 1/2", "1 1/2", "3", "1", NA, NA, NA] [RecipeIngredientParts] ["celery", "onions", "eggs", "chicken broth", "salt", "pepper", "ground sage"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 403.1 [FatContent] 17.2 [SaturatedFatContent] 5.5 [CholesterolContent] 558.0 [SodiumContent] 1650.4 [CarbohydrateContent] 29.6 [FiberContent] 6.5 [SugarContent] 14.7 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] 1 lg. pan [RecipeInstructions] Preheat oven to 350°. Mix cornbread, celery, onion, eggs and 1 can of broth together. Add salt, pepper and sage to taste. Bake at 350° for 30-45 minutes or until done. Half way through cooking check moisture; slowly add other can of broth if needed.
[Name] Pasta With Spicy Chicken Livers [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-21T14:42:00Z [Description] Make and share this Pasta With Spicy Chicken Livers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Beef Organ Meats", "Beef Liver", "Poultry", "Cheese", "Vegetable", "Meat", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["400", "500", "1", "3", NA, "1", "1", "2", "1", "1/2", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["penne", "chicken livers", "onion", "garlic cloves", "olive oil", "tomato paste", "butter", "whole canned tomatoes", "red chile", "red wine", "fresh parsley", "fresh parmesan cheese"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 656.6 [FatContent] 11.6 [SaturatedFatContent] 4.2 [CholesterolContent] 438.9 [SodiumContent] 805.5 [CarbohydrateContent] 102.8 [FiberContent] 15.8 [SugarContent] 13.7 [ProteinContent] 33.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm. Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper. Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens. Add the chicken livers and heat through. Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta. Decorate with grated cheese and parsley.
[Name] Quick tomato and noodle soup [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-21T14:42:00Z [Description] Really easy...takes next to no time and tastes great...you can also serve with a dollop or "Quark" (fresh cheese, consistency of youghurt) or clotted cream. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "100", "1", "3", "1/4", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["tomato juice", "onion", "garlic", "semolina flour", "butter", "water", "fresh ground pepper", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 486.4 [FatContent] 24.4 [SaturatedFatContent] 14.9 [CholesterolContent] 76.9 [SodiumContent] 446.4 [CarbohydrateContent] 58.3 [FiberContent] 3.8 [SugarContent] 7.0 [ProteinContent] 10.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt butter and fry chopped onions and garlic in a small pan until golden. Add tomatoe juice and reduce. Add tabasco and pepper. Add noodles. Mix water with stock cube. Add water to pot and boil until noodles are done. Add semolina and remove from heat. Taste and add salt, pepper and tabasco if needed. Quick easy soup for a quick lunch, Have a nice crunchy baguette ready to soak up any excess liquid!
[Name] Vegetables With Pesto and Parmesan Thins [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-10-21T14:44:00Z [Description] Make and share this Vegetables With Pesto and Parmesan Thins recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Spring", "Summer", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "8", "8", "2", "1", "1", "1", "1/4", NA, NA, "1", NA, NA, "4", "2", "1/2", "2", "5", "1/2"] [RecipeIngredientParts] ["green asparagus", "cherry tomatoes", "potatoes", "aubergine", "courgette", "broccoli", "butter", "cayenne pepper", "salt", "pepper", "pine nuts", "garlic cloves", "salt", "fresh basil", "parmesan cheese", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1139.6 [FatContent] 83.6 [SaturatedFatContent] 18.0 [CholesterolContent] 52.3 [SodiumContent] 954.4 [CarbohydrateContent] 85.5 [FiberContent] 24.6 [SugarContent] 17.6 [ProteinContent] 27.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ------Pesto sauce---------. Lightly toast pine nuts. In a food processor (or with a pestle and mortar], mix the basil, pine nuts and cheese into a paste. Add oil and blend to a smooth paste. Keep in an airtight jar in the fridge. ------Vegetables-------. Bake the potatoes until they are soft, let them cool and split them in half. Sprinkle a little salt and Cayenne pepper onto the potatoes and using a knife put small\"slits\" into them. Using a steamer, cook the broccoli and the asparagus for no more than 3 minutes on a very high heat, they must be crisp, not mushy. Place in an oiled oven dish on a low heat to keep warm. Using a large skillet, heat butter and oil and fry the potatoes until slightly crispy on the flat side. Set them aside. Add more butter if necessary and fry circles of aubergine and the Courgette until cooked but crisp. Place in the oven dish. Now fry the asparagus, coat with butter and oil thats in the pan, don't let it cook too much or they will loose the crunch. Add broccoli and toss in the butter. Set aside in the oven dish Add cherry tomatoes and\"caramelize\". Warm plates. Set up as follows:Take Parmesan thins and place to one side of plate. Put asparagus fanning out from the parmesan, with a cherry tomatoe between each piece. Arrange other ingredients as is convenient. Heat up some double cream and add 4 Tbsp pesto. Drizzle over the vegetables. Accompany with a chilled white wine and serve \"Mushroom Puffs\" as the main course.
[Name] Hong Kong Baby Corn Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-21T14:47:00Z [Description] I made this for the first time today evening. I wish I wasn't fasting today, I would have loved to eat this for dinner. I got this recipe from Mrs. S. Mallika Badrinath's "200 delicious vegetarian curries" cookbook. I love chinese food and this is going to be a sure hit and favourite of anyone who loves Chinese food. Once my fasting is over( 5 days from now), I will make this and [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Chinese", "Asian", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["2", "2", "250", "4", "2", NA, "2", "3/4", "2", "1", "3", "2", "1", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["onions", "green capsicum", "tomatoes", "vinegar", "salt", "sugar", "red chili powder", "tomato sauce", "Worcestershire sauce", "garlic flakes", "water", "cornflour", "white pepper powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.8 [FatContent] 15.9 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 205.3 [CarbohydrateContent] 55.5 [FiberContent] 10.4 [SugarContent] 24.6 [ProteinContent] 8.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel and dice onions into 1 inch squares. Soak in water for 1 hour. Dice capsicum into squares. Cut baby corn into 2 inch long pieces diagonally. Grind 3/4 of the tomatoes to a paste. Strain to remove seeds. Remove the skin of the fouth tomato and dice it into 1 inch squares. Take a medium sized bowl. In this, mix the sauces, salt, vinegar, tomato paste and white pepper together. Now heat oil in a wok. Add sugar to the oil. Let it caramelise (do not disturb it till it caramelises]. Squeeze onions from water and add to oil. Fry for a minute or two till onions turn golden brown (fry on medium-high flame]. Add garlic and red chilli powder. Mix well. Continue to fry for 2-3 minutes. Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes. Next add baby corn and stir fry for 3 more minutes. Mix in diced tomato pieces and the ground paste. Stir fry for a minute. Now mix corn flour in a cup of cold water and pour over the vegetables. Mix gently and cook till gravy becomes thick. Serve with fried rice or noodles.
[Name] Calves' Liver in Fresh Orange Juice [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-21T17:32:00Z [Description] Orange and allspice makes this liver succulent and full of taste. Serve with garlic mashed potatoes and green peas. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "Canadian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "4", "6", NA, NA] [RecipeIngredientParts] ["oranges", "butter", "calf liver", "salt", "ground allspice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 178.8 [FatContent] 15.4 [SaturatedFatContent] 9.7 [CholesterolContent] 40.6 [SodiumContent] 108.9 [CarbohydrateContent] 10.8 [FiberContent] 2.2 [SugarContent] 8.6 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Working over a large plate or bowl to catch the juice, remove the peel and pith from 2 of the oranges with a sharp knife, cutting down to the pulp in one operation. Cut out each section from between the membrane and set aside. Reserve the juice and add it to the juice of the third orange. Strain and set aside Heat a large cast iron frying pan,dry, over a medium low heat for a few moments Add 3 oz butter and as soon as it starts to foam add the slices of liver, reduce the heat to minimum and cook very gently for no more than 2 minutes on each side, do not overcook, it must remain soft with no outer crust, and pink inside. Liver continues cooking by its own heat when removed from the pan. Arrange on a heated serving dish and keep hot covered with a plate. Increase the heat to medium, deglaze the pan with the orange juice, incorporating the meat residue by scraping it up with a fork, season with salt and allspice, allow to bubble, then add the orange sections. Tip the pan back and forth allowing the hot juice to flow over the fruit, do this quickly. Remove the sections with a fork and place them around the meat. Remove the pan from the heat, whisk in the remaining 1 oz of butter, cut into small pieces and pour over the liver. Serve right away with small new potatoes, parselied and buttered or with garlic mashed potatoes and green peas.
[Name] Green Pepper Steak [AuthorId] 21682 [AuthorName] Gloria [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-21T17:32:00Z [Description] Make and share this Green Pepper Steak recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Rice", "Meat", "Chinese", "Asian", "Spicy", "Weeknight", "Stove Top", "Stir Fry", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1 3/4", "1 1/2", "4", "2", "1", "1", "4", "4", "2", "3"] [RecipeIngredientParts] ["reduced sodium soy sauce", "ginger", "water", "cornstarch", "tomatoes", "green onions", "green pepper", "celery", "lean beef", "garlic", "cooked white rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 778.9 [FatContent] 37.4 [SaturatedFatContent] 9.5 [CholesterolContent] 178.4 [SodiumContent] 932.6 [CarbohydrateContent] 39.9 [FiberContent] 3.7 [SugarContent] 5.4 [ProteinContent] 68.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut beef and trim. Night before, mix in zip lock bag: soy sauce, garlic and ginger with beef. Refrigerate until the next day. Heat oil in large skillet or wok. Add meat mixture and toss over high heat until browned. Reduce heat cover and cook until meat becomes tender, about 30-40 minutes. Turn heat up and add vegetables, stir until veggies are tender crisp. Mix cornstarch with water. Pour into the skillet and stir until thickened. Turn heat off and add tomato wedges and toss. Serve over hot rice.
[Name] Tomato Pots [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2001-10-21T17:32:00Z [Description] Works very well for a leasurely Sunday or holiday breakfast, tastes as good as it looks. Recipe can be doubled. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Fruit", "Vegetable", "Canadian", "European", "Kid Friendly", "Christmas", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", NA, "3/4", "4", "1/4", "3"] [RecipeIngredientParts] ["tomatoes", "cheese", "eggs", "heavy cream", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 304.1 [FatContent] 24.7 [SaturatedFatContent] 13.8 [CholesterolContent] 268.3 [SodiumContent] 350.8 [CarbohydrateContent] 9.7 [FiberContent] 2.2 [SugarContent] 5.2 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut tops off the tomatoes with a sharp knife, remove core and seeds. Sprinkle the insides with salt, turn upside down on paper towels to drain for 30 minutes. Blot as much moisture as you can from the inside of each tomato and make 4 small slits around the top with a sharp knife. Preheat oven to 450 degrees, bake for 5 minutes. Remove and put 2 tablespoons cheese into each tomato. Break an egg into each tomato and season with salt and pepper. Heat the cream to boiling point and spoon it into the eggs, top each with a pat of butter and the remaining cheese. Bake for a further 5-10 minutes .
[Name] Holiday Beans With Cranberries [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-21T17:32:00Z [Description] Make and share this Holiday Beans With Cranberries 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/13/05/5/pic1jAeh0.jpg" [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Christmas", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["dried cranberries", "fresh cranberries", "honey", "bacon bits"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 110.2 [FatContent] 2.4 [SaturatedFatContent] 0.8 [CholesterolContent] 5.6 [SodiumContent] 122.5 [CarbohydrateContent] 18.9 [FiberContent] 3.6 [SugarContent] 11.6 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook beans to tender crisp. adding orange peel before cooking, drain. Stir in cranberries and honey. Top with bacon bits. Heat through (if using fresh cranberries, wait until they start to pop].
[Name] Spicy Ginger / Orange Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-21T17:32:00Z [Description] You can use this glaze on a whole chicken too but roast it a while before you brush it with the glaze. This glaze bubbles, browns and releases the most wonderful aroma. You'll catch people roaming through the kitchen inhaling. Just have a box of Kleenex handy cause sometimes they drool too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/05/6/01456080199.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/05/6/piciZWk0c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/05/6/picjjv9s9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/05/6/pickqD75d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/05/6/picCsFXqO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/05/6/picE6sY3c.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Fruit", "Meat", "Canadian", "Free Of...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1/4", NA, "2"] [RecipeIngredientParts] ["orange marmalade", "fresh ginger", "Dijon mustard", "Tabasco sauce", "boneless skinless chicken breasts"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 182.4 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 37.8 [SodiumContent] 135.6 [CarbohydrateContent] 30.0 [FiberContent] 0.5 [SugarContent] 26.6 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. Blend together all the ingredients except the chicken. Brush the breasts all over with the marmalade mixture. Place in a baking dish lined with foil (easy cleanup]. Bake for 20-25 minutes until done, basting every 8 minutes. If there is any sauce left, heat, and serve along side the chicken. Serve.
[Name] Red Peppers in Oil [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-10-22T11:08:00Z [Description] Traditional Spanish peppers...Like my BF's grandmother makes :)) Also served as a Tapa (Pimientos del piquillo) [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Spanish", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", NA] [RecipeIngredientParts] ["garlic heads", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.3 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 20.0 [CarbohydrateContent] 49.5 [FiberContent] 11.1 [SugarContent] 21.3 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] ["Heat your oven (sorry charishma -- ] to 250ºC and place the washed and dried peppers on a baking tray.", "Bake for about 2 hours (sometimes more sometimes less], until the skins come loose easily.", "Put the peeled garlic on the tray about halfway through, and don't let it burn!", "Remove all the skin.", "Place the peppers and the garlic in a clean, disinfected jar and cover in oil.", "Let them stand for a day or two in the fridge.", "Use in Spanish recipes, eat them on bread or have them with a tortilla." ]
[Name] Chow Mein Noodle Cookies [AuthorId] 21724 [AuthorName] Patti [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-22T11:08:00Z [Description] This is an easy cookie to make and tastes great.It was a good comfort food when I went to my Aunt's when I was a kid. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Toddler Friendly", "Kid Friendly", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] "pecans" [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 73.5 [FatContent] 4.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 21.6 [CarbohydrateContent] 8.0 [FiberContent] 0.5 [SugarContent] 5.2 [ProteinContent] 0.7 [RecipeServings] 40.0 [RecipeYield] 24-48 cookies [RecipeInstructions] In a large pot melt butterscotch chips and chocolate chips together. When all is melted and smooth add chow mein noodles and pecans. Drop onto wax paper using two teaspoons and let set. Then put into air tight container. Freezes good as well.
[Name] Apple Apricot Tartlets [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-22T11:08:00Z [Description] Make and share this Apple Apricot Tartlets recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["180", "250", "1", "1", "200 -250", "3", "2", "1", "4", "1", "250"] [RecipeIngredientParts] ["butter", "white bread flour", "stone ground white cake flour", "salt", "lemon juice", "golden delicious apples", "butter", "sugar", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.7 [FatContent] 41.8 [SaturatedFatContent] 26.1 [CholesterolContent] 121.5 [SodiumContent] 609.0 [CarbohydrateContent] 58.6 [FiberContent] 3.8 [SugarContent] 18.3 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 6 Tartlets [RecipeInstructions] To make pastry, dice butter coarsely. Sift flour and salt into a bowl. Add butter with lemon juice and water. Mix lightly with round bladed knife to make a soft dough, incorporating bits of butter. Turn on to floured surface, knead and roll lightly into a thick strip 30x 10cm, keeping edges straight. Fold up bottom third of pastry, dust off excess flour. Fold down top third of pastry and dust. Turn so that top fold is towards left side, Seal edges lightly and reroll and refold four times in all, giving pastry a half turn each time and chill between rolling if pastry becomes too sticky. (Always roll in one direction and never over the edges of your dough.] Wrap and chill or freeze until ready to use. To prepare filling, peel, core and quarter apples. Slice quarters into thin crescents 4mm thick. Divide puff pastry into six equal parts and roll out each piece to a thickness of one centimetre. With a small saucer, cut out pastry discs 11cm in diameter and place on a baking sheet. With a biscuit cutter 10cm in diameter, press lightly on each round to make an incision on each, about 1 mm deep. This incision allows the edge to rise and form a border around the apples. Overlap thinly sliced apples in the inner circle to form a pretty pattern. Dot each tartlet with small pieces of butter and sprinkle with sugar and 2-3 lemon peel slivers. Cool in refrigerator for 30 minutes, then bake at 200 C for 15-20 minutes. When tartlets are well baked, place under the grill for a few minutes to brown apples and paint immediately with hot apricot jam.
[Name] Best Ever Italian-Style Meatloaf [AuthorId] 18391 [AuthorName] najwa [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-10-22T11:08:00Z [Description] This is the only meatloaf recipe I use. The cheese makes the meatloaf very moist and tasty! The herbs impart a wonderful flavor as well! I freeze this after slicing in a container and reheat in the microwave for a quick dinner. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2/3", "3/4", "1/2", "1/2", "1/2", "3/4", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["lean ground beef", "egg", "tomato sauce", "salt", "onion powder", "dried oregano", "dried basil", "dried parsley", "lowfat mozzarella cheese"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 305.5 [FatContent] 13.7 [SaturatedFatContent] 5.2 [CholesterolContent] 126.6 [SodiumContent] 756.0 [CarbohydrateContent] 16.8 [FiberContent] 1.6 [SugarContent] 3.3 [ProteinContent] 27.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine all ingredients in a large bowl, mix well. Press into a 9x5 inch loaf pan, and cover with foil. Bake for 1 hour, uncover and pour extra sauce out. Return to oven and bake for 5-10 minutes. Leave in pan for 10-20 minutes, this will prevent the meatloaf from falling apart when cut.
[Name] Lazy Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-22T11:08:00Z [Description] I made this one Friday when I had about 10 minutes to get a pot of soup together. You can put this together in under 4 minutes if all the ingredients are at hand. [Images] character(0) [RecipeCategory] Beans [Keywords] ["European", "Vegan", "Kosher", "Winter", "Hanukkah", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 155.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 28.8 [FiberContent] 10.6 [SugarContent] 5.3 [ProteinContent] 10.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine all in a 5 liter pressure cooker, add water to the line. Place on the flame and let cook away under pressure for about 25 minutes. Let the pressure come down naturally. Serve with croutons.
[Name] Carrot, Mint and Pineapple Salad [AuthorId] 21784 [AuthorName] Dawn1319 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-22T11:08:00Z [Description] A good recipe doubled to take to a barbecue. Just a tablespoon added to your plate to accompany other salads. Everyone wants to know what is in the salad. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Potluck", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", NA] [RecipeIngredientParts] ["mint", "carrots", "crushed pineapple", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 30.8 [CarbohydrateContent] 4.6 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make up the jelly with one cup of boiling water. Add remaining ingredients. Double the recipe if necessary. Very refreshing.
[Name] Peanut Butter Bars [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2001-10-22T11:08:00Z [Description] Make and share this Peanut Butter Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1/4", "1", "1", "1/2", "2/3", "1/4", "1/3", "4 1/2", "1/4", "1 1/2", "2"] [RecipeIngredientParts] ["peanut butter", "shortening", "brown sugar", "baking soda", "egg", "milk", "vanilla", "flour", "creamy peanut butter", "powdered sugar", "milk", "vanilla", "chocolate"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 218.8 [FatContent] 6.8 [SaturatedFatContent] 1.6 [CholesterolContent] 9.8 [SodiumContent] 57.7 [CarbohydrateContent] 37.9 [FiberContent] 0.7 [SugarContent] 32.5 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 20 bars [RecipeInstructions] In large mixing bowl,beat peanut butter and shortening til smooth. Add brown sugar and baking soda,beat until combined. Beat in egg,milk and vanilla. Beat in as much flour as you can. Stir in remainingg flour and rolled oats. Spread into ungreased 8x8x2 pan. Bake at 375 for 15-18 minutes or until toothpick inserted near center comes out clean. Cool on wire rack. To frost:beat peanut butter and 2 cups powdered sugar till combined. Slowly beat in milk and vanilla. Beat in 2 1/2 sifted powdered sugar. Beat in additional milk if necessary,to make of spreading consistancy. Spread over cooled cake. Drizzle with melted chocolate if desired. These are easy to send to loved ones far away. Just line baking pan with foil,lift baked,cooled cookie out in one piece. Frost (omit drizzled chocolate] wrap in foil and pack. Do not cut. We sent this to my brother when he was in the Navy. Now my son is joining the Navy,so he will be getting these too!
[Name] Caramel Pretzels and Nuts [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2001-10-22T11:08:00Z [Description] This munchable mix satisfys any sweet tooth.Great gift for friends or co-workers in pretty bag or tin. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Christmas", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "2", NA, "2", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["roasted peanuts", "brown sugar", "light corn syrup", "molasses", "salt", "baking soda"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 229.1 [FatContent] 10.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 358.5 [CarbohydrateContent] 31.2 [FiberContent] 1.7 [SugarContent] 24.4 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 21 cups [RecipeInstructions] Place pretzels and peanuts in a 14x20 inch oven cookin bag sprayed with cooking spray. In a 2 quart microwave-safe bowl,combine brown sugar,corn syrup and molasses. Microwave on high power 2 minutes or until mixture boils. Stir and microwave 2 minutes longer. Stir in salt,baking soda and almond extract. Pour syrup over pretzel mixture. Stir and shake bag until well coated. Mocrowave 1 1/2 minutes on high. Stir and shake. microwave 1 1/2 minutes longer. Spread on greased aluminum foil,cool completely. Store in airtight container.
[Name] Rice, Spinach and Spicy Chickpeas [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-22T11:08:00Z [Description] Make and share this Rice, Spinach and Spicy Chickpeas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["brown rice", "spinach", "chickpeas", "cumin", "turmeric", "salt", "pepper", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 764.3 [FatContent] 20.0 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 2379.9 [CarbohydrateContent] 127.2 [FiberContent] 15.3 [SugarContent] 1.3 [ProteinContent] 21.6 [RecipeServings] 2.0 [RecipeYield] 2 platefulls [RecipeInstructions] Defrost your spinach and rinse the rice. Put rice in a pan and fill with water (water should be about and inch and a half over the rice]. Bring to the boil and add your spinach. Boil until the rice is cooked; strain and set aside. While the rice is cooking heat a wok or large pan and fry the chickpeas in the oil (be careful, chickpeas from a jar tend to explode when fried--never deep fry them!]. Add the spices and fry some more. Add the soy sauce and stir, before it all evaporates, to coat the chickpeas. Serve with rice (add some butter to rice].
[Name] Arkansas Chicken [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-10-22T11:08:00Z [Description] Make and share this Arkansas Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 15 Mins", "Deep Fried", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "3", NA, "3", "1/4", NA] [RecipeIngredientParts] ["eggs", "paprika", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 324.8 [FatContent] 18.2 [SaturatedFatContent] 3.3 [CholesterolContent] 174.2 [SodiumContent] 114.0 [CarbohydrateContent] 8.6 [FiberContent] 2.0 [SugarContent] 0.7 [ProteinContent] 31.2 [RecipeServings] 4.0 [RecipeYield] 2 dozen [RecipeInstructions] Cut chicken into strips 1/2\" by 3\". Place them in bowl, add eggs seasonings, cornstarch,and 1/4 cup oil. Mix well and let it set for about 10 minutes. Drop each strip separately into oil and fry for about 2 minutes. Remove and drain on paper towels. Serve with favorite veggies.
[Name] Cranberry Scones [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-10-22T11:08:00Z [Description] Delicious served warm with lots of butter.
[Name] Stovies [AuthorId] 20558 [AuthorName] Debbie Brown [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-10-22T11:08:00Z [Description] Make and share this Stovies recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Scottish", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "bacon", "onion", "water", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.9 [FatContent] 20.6 [SaturatedFatContent] 6.9 [CholesterolContent] 30.8 [SodiumContent] 391.9 [CarbohydrateContent] 41.0 [FiberContent] 5.2 [SugarContent] 2.2 [ProteinContent] 10.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] slice potatoes. cut bacon into bite size pieces. chop onion. place in soup pot and add water to cover. simmer until potatoes tender.
[Name] Baked Brie Strata [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-22T11:08:00Z [Description] Make and share this Baked Brie Strata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Chicken", "Pork", "Poultry", "Cheese", "Fruit", "Meat", "Canadian", "Christmas", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "6", "1 1/4", "1", "3", "8"] [RecipeIngredientParts] ["milk", "butter", "egg", "cooked ham", "turkey", "pear", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.1 [FatContent] 19.6 [SaturatedFatContent] 10.3 [CholesterolContent] 106.0 [SodiumContent] 497.6 [CarbohydrateContent] 21.0 [FiberContent] 2.9 [SugarContent] 4.3 [ProteinContent] 19.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degreees,. Beat butter, milk and egg in a medium bowl. Add bread cubes, ham, pear and onions, toss. Spread bread mixture in greased square baking dish, 8x8x2 inches. Top with cheese cubes Bake uncovered 25-30 minutes or until pears are tender and cheese is melted.
[Name] Dill Pickles [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT168H [PrepTime] PT10M [TotalTime] PT168H10M [DatePublished] 2001-10-22T11:08:00Z [Description] I started making my own pickles when I discovered how easy it was to do so. Now I can make them as hot or as mild as I like. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/07/0/pic9eqfsh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/07/0/pic7NsZFk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/07/0/picOEVRQg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/07/0/picur2lFE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/07/0/picCUc3pr.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Weeknight", "For Large Groups", "No Cook"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["cucumbers", "garlic", "salt", "sugar", "bay leaf", "dill", "white vinegar"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 10.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 350.0 [CarbohydrateContent] 2.5 [FiberContent] 0.2 [SugarContent] 1.4 [ProteinContent] 0.3 [RecipeServings] 20.0 [RecipeYield] 20 pickles [RecipeInstructions] Sterilize a 1 liter jar. Place the washed cucumbers in the jar. Add the garlic, bay leaf, sugar, salt and vinegar. Fill the jar to the brim with boiling water. Add the dill to the top of the liquid. Seal. Stand exposed to the light for 7 days. Refrigerate after opening.
[Name] Savoury Bread Pudding [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT27H4M [PrepTime] PT25M [TotalTime] PT27H29M [DatePublished] 2001-10-22T11:08:00Z [Description] Can be put together the night before ready to pop in the oven for breakfast. (I usually add 1/2 cup of chopped onions, cooked in with the apples)Excellant for Christmas breakfast buffet. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Canadian", "Kid Friendly", "Christmas", "Savory", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3", "4", "1", "2", "2 1/2", "1", "2", "1/4", "1/8", "5"] [RecipeIngredientParts] ["butter", "granny smith apples", "brown sugar", "bacon", "sharp cheddar cheese", "milk", "dry mustard", "Worcestershire sauce", "salt", "cayenne pepper", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 401.8 [FatContent] 30.6 [SaturatedFatContent] 13.4 [CholesterolContent] 148.4 [SodiumContent] 645.5 [CarbohydrateContent] 17.3 [FiberContent] 1.1 [SugarContent] 7.8 [ProteinContent] 14.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease 2 quart casserole. Melt butter in a large frypan over medim heat. Cook apples in butter 2-3 minutes , stirring occasionally, until crisp tender. Stir in brown sugar, reduce heat to low. Cook 5-6 minutes , stirring occasionally, until apples are tender. Layer half of each of the bread, bacon apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese. mix remaining ingredients, pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours. Heat oven to 350 degrees, Bake uncovered 40-45 minutes or until knife inserted in centre comes out clean Let stand 10 minutes before serving.
[Name] Chocolate Fudge...sort of [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT2H15M [PrepTime] PT5M [TotalTime] PT2H20M [DatePublished] 2001-10-22T11:08:00Z [Description] This is a modification on Chef Lali 's chocolate frosting, I discovered it makes great fudge if you boil it and then chill it in a mould! Thanks lali! Pour it over crumbled cookies for something crunchy and chocolaty :)) chef lali's page is http://www.recipezaar.com/browse/getchef.zsp?id=15609 copy and paste the link to see it in your browser...her cake is delicious! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Healthy", "Kid Friendly", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "40", NA] [RecipeIngredientParts] ["powdered sugar", "brown sugar", "butter", "water"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 1655.5 [FatContent] 36.8 [SaturatedFatContent] 23.1 [CholesterolContent] 85.5 [SodiumContent] 322.8 [CarbohydrateContent] 351.3 [FiberContent] 10.8 [SugarContent] 329.7 [ProteinContent] 6.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix water, sugar and cocoa over heat in a heavy pan. Boil. Remove from heat and add butter, stir untin dissolved. Boil again and leave to cool for 15 minutes. Take a square cake tin and line with grease-proof paper. Pour in the chocolate mix and chill for at least 2 hours. Divide up into squares (or not]. Eat. Break out in spots and/or have a heart attack! DO NOT blame me for the above.

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