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[Name] Sausage and bows [AuthorId] 19043 [AuthorName] P3350 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-22T11:08:00Z [Description] Make and share this Sausage and bows recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "8", "8", NA, "1", NA, "2"] [RecipeIngredientParts] ["sweet Italian sausage links", "hot Italian sausage", "garlic", "fresh basil leaves", "bow tie pasta", "water", "olive oil", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 633.5 [FatContent] 34.8 [SaturatedFatContent] 11.7 [CholesterolContent] 112.6 [SodiumContent] 1388.4 [CarbohydrateContent] 48.5 [FiberContent] 2.8 [SugarContent] 3.1 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice garlic and add to pan in olive oil. Cook about one minute. Cut sausage in bite size pieces and add to garlic. Cover with water. Cook with a lid but not completely covered. Add basil. Cook over medium heat until sausage is fully cooked. Do not let all the water boil out of the pan. Boil water in seperate pot. Add bows and salt. Cook according to package diretions. Add squash to sausage the last few minutes of cooking so they are still firm. (probably about 5 minutes] Spoon sausage mixture over bows, serve with salad and nice European crusty bread. You can't go wrong with wine.
[Name] Raspberry Cheesecake Bars [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT3H45M [PrepTime] PT10M [TotalTime] PT3H55M [DatePublished] 2001-10-22T11:08:00Z [Description] Make and share this Raspberry Cheesecake Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Raspberries", "Cheese", "Berries", "Fruit", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/2", "1/2", "2", "2/3", "2", "3/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "brown sugar", "butter flavor shortening", "cream cheese", "sugar", "eggs", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.5 [FatContent] 10.3 [SaturatedFatContent] 4.5 [CholesterolContent] 28.8 [SodiumContent] 54.0 [CarbohydrateContent] 19.7 [FiberContent] 0.6 [SugarContent] 13.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 32 bars [RecipeInstructions] In large mixing bowl,combine flour,brown sugar,and chopped almonds. Cut in shortening with pastry blender till mixture looks like fine crumbs. Reserve 1/2 cup for topping. Press remining mixture into bottom of 13x9x2 inch baking pan. Bake at 350 degrees for 12-15 minutes or till edges are golden. In another mixing bowl,beat cream cheese,sugar,eggs and almond extract until smooth. Spread over hot crust. Return to oven and bake 15 minutes. Stir jam until smooth,Spread over cream cheese layer. In small bowl,mix reserved crumb mixture,coconut,and sliced almonds. Sprinkle over jam layer. Return to oven and bake about 15 minutes or until topping is golden brown. Cool in pan on wire rack. Cover and chill for 3 hours before cutting into bars. Store in refrigerator.
[Name] Savory Lentil Stew [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-22T11:08:00Z [Description] Make and share this Savory Lentil Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lentil", "Beans", "Vegan", "Winter", "Savory", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "1", "1", "2", "2", "1", "1", "1/4", "1/4", "2", "2 -3", "4", "1", "1", NA] [RecipeIngredientParts] ["water", "dried lentils", "onion", "carrot", "celery", "potatoes", "parsley", "fresh ground pepper", "dried thyme", "ground cloves", "liquid smoke", "water", "shallots", "garlic", "ground cumin", "ground coriander", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 254.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 33.3 [CarbohydrateContent] 48.0 [FiberContent] 17.6 [SugarContent] 3.3 [ProteinContent] 14.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the water in a large pot with the lentils, onion, carrot, celery, potatoes, parsley, thyme, pepper, cloves and liquid smoke. Bring to a boil, reduce heat and cover, and simmer for 35-45 minutes. Meanwhile, place the 2 tbsp water, shallot, and garlic in a small pan. Cook, stirring, until tender, about 5 minutes. Mix in the cumin and coriander. Continue to cook, stirring, for another minute. Add to the soup and stir. Remove 3 cups of the soup to a blender. Puree until smooth and recombine with the rest of the soup. Serve with a splash of soy sauce.
[Name] Yaprach (Stuffed Grape Leaves) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-10-22T11:08:00Z [Description] This recipe was given to me by my upstairs neighbor. My daughter enjoyed it so much my neighbor always used to make extra just to give to her. Now that we have the receipe my daughter makes it herself. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Berries", "Grapes", "Fruit", "Greek", "Asian", "European", "Christmas", "Weeknight", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["rice", "onion", "fresh coriander", "tomatoes", "salt", "black pepper", "tomato paste"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 94.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 82.0 [CarbohydrateContent] 20.8 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 1.9 [RecipeServings] 24.0 [RecipeYield] 48 pieces [RecipeInstructions] Mix all the ingredients except for the grape leaves together in a large bowl. Rinse the grape leaves well in hot water and leave them in a bowl of hot water while you work with each one individually. Place one leaf on your working surface, smooth side down. Take one teaspoon of rice filling (measure according to the size of the leaf] and place it in a finger shape in the middle of the leaf. Roll the outer edges towards but not quite reaching the middle. Roll from the bottom towards the top into a cigar shape and place in a large pot. Continue until all the leaves and filling has been used up, placed the filled leaves in the pot in a circular fashion, one level on top of another. Add water until slightly covering the leaf layers. Add a few drops of oil, a pinch of pepper and citric acid and 1/2 tablespoon of tomato paste to the water. Boil covered until all the water has been absorbed. Remove from heat. Place a kitchen towel between the pot and cover, cover well and return to a small flame. Cook for an additional 1/2 hour. Serve hot or cold.
[Name] Patatas a Lo Pobre (Modification on a Traditional Spanish Dish, [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-10-22T11:11:00Z [Description] My Brother in law and his girlfriend, love these--as does my BF, and everyone else that's tried them. It's not really patatas a lo pobre, they have chorizo sausage and things in them. I use more spices! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Spanish", "European", "Low Protein", "Vegan", "Low Cholesterol", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1", "1", "1", "4", "2", "1", "1", NA, NA, NA, NA, "1/4", NA, NA, NA] [RecipeIngredientParts] ["green peppers", "tomatoes", "water", "vinegar", "brown sugar", "soy sauce", "potatoes", "onions", "garlic", "red chili pepper", "cayenne pepper", "Tabasco sauce", "pepper", "salt", "olive oil", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 785.6 [FatContent] 28.6 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 561.9 [CarbohydrateContent] 122.4 [FiberContent] 19.6 [SugarContent] 25.4 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cut potatoes into smallish chunks and boil them for 4 or 5 minutes in salted water, they should be very firm and only slightly cooked.", "Drain the potatoes and rinse with COLD water.", "Heat frying oil to 160ºC and fry for 5-6 minutes, or until they are cooked, not crispy.", "Turn heat up to 190ºC and fry until golden and crunchy.", "In a deep skillet with a good lid (I use a wok] heat the olive oil.", "Fry onions until they have wilted on a high heat, then turn down the heat and cover.", "Peel your garlic (bash it with the flat of a good kitchen knife and \"top 'n' tail\"] and chop into smallish pieces (if you're going to serve this to kids put it through a food processor, if you like garlic just cut it into rounds].", "Add to the onions and turn the heat up again.", "Chop your red chili pepper very, very carefully into really tiny pieces; add to the pan and WASH YOUR HANDS!", "I mean it!", "Go wash 'em and then come back!", "Throw in your peppers and your spices, you'll have to experiment with this, because I love my papas to be real spicy, I add about 2 tsp Tabasco, a good Tbsp pepper and then a liberal amount of cayenne to give that extra colour and flavour.", "Mix the water, soy sauce, vinegar and sugar and stir into the pan.", "Reduce for a bit, you should end up with something thick and gooey that looks unappetizing, sort of chutney consistency.", "Cut up your tomatoes into eighths and put into the mixture.", "They WILL disintegrate.", "Just before serving, and I do mean just, toss the potatoes in this jam/chutney you have just made.", "It looks, ummm, not too pleasant, but it tastes great.", "If you have left overs, refrigerate and then when you want to use it shape them into a sort of \"patty\" by mashing the potatoes a bit, then either fry in oil or \"dry-fry\" them in a large pan." ]
[Name] Pasticho of Eggplant (Aubergine) (Venezuela) [AuthorId] 21758 [AuthorName] Daniel Aguilar [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-10-22T11:13:00Z [Description] This recipe is from venezuela, pasticho is a diferent pasta. I like more this recipe. ummmmmmmmmmmmm [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/07/8/13078.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "Vegetable", "Venezuelan", "South American", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, NA, "6", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["eggplant", "lemon", "flour", "tomatoes", "onion", "garlic", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 19.2 [FiberContent] 5.7 [SugarContent] 4.9 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour. Make a batter with the egg, the flour and the spices and \"batter\" the eggplant. Fry until golden. Lightly fry the onions and add the tomato, making a sauce. Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour.
[Name] Creamy Mashed Potato Bake [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-10-22T11:45:00Z [Description] I can't remember where I got this recipe, but it's really good. I like to make it for potluck's, and family get togethers. This is also easy to double, but depending on your oven you may need to double baking time. Also prep time depends on the potatoes you use. I used the prep time for instant or leftover potatoes. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1/4", "1 1/3", "1"] [RecipeIngredientParts] ["mashed potatoes", "sour cream", "milk", "garlic powder", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 252.0 [FatContent] 15.2 [SaturatedFatContent] 9.5 [CholesterolContent] 40.2 [SodiumContent] 459.4 [CarbohydrateContent] 20.8 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Combine potatoes, sour cream, milk and garlic powder in a large bowl; mix well. Spoon half the mixture into a 2 quart lightly greased baking dish. Sprinkle with 2/3 cup of french fried onions and 1/2 cup of cheese. Top with remaining potato mixture. Bake for 30 minutes until hot all the way through. Top with remaining onions and cheese. Bake for 5 minutes or until onions are golden.
[Name] EZ Spaghetti Lasagna [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-10-22T12:28:00Z [Description] This is so delicious, and so easy. It's fantastic to have a lasagna-type dinner on a busy weekday night. Depending on your sauce, this is also a great vegetarian meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/08/0/picsolMUh.jpg" [RecipeCategory] Spaghetti [Keywords] ["Cheese", "Canadian", "European", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["spaghetti", "Italian parsley", "extra virgin olive oil", "ricotta cheese", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 908.6 [FatContent] 36.3 [SaturatedFatContent] 13.3 [CholesterolContent] 63.5 [SodiumContent] 1103.2 [CarbohydrateContent] 110.4 [FiberContent] 4.7 [SugarContent] 19.1 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot of boiling salted water, add pasta. Boil until done. Meanwhile, heat the spaghetti sauce in a small pot and keep warm. Also, prepare topping. Combine chopped parsley, olive oil and cheeses in a small bowl. Add salt and freshly ground black pepper to taste. Drain cooked pasta and return to its pot. Add spaghetti sauce and toss well. Divide spaghetti between 4 deep soup plates. Top each serving with 1/4 of the cheese mixture and serve.
[Name] Colorful Broccoli Salad [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-22T12:28:00Z [Description] This is an easy, & fun salad to make. Also an easy one for kids to make or help with. This looks great on the table--everyone loves it. Prep time depends on if you cook bacon or use jar. I used the prep time for making this with the jar. Also, the cook time is really the chill time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/08/1/picOY4MrE.jpg" [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Potluck", "< 60 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1/2", "1", "1", "4", "2"] [RecipeIngredientParts] ["broccoli florets", "bacon", "raisins", "mayonnaise", "sugar", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 202.9 [FatContent] 13.9 [SaturatedFatContent] 2.3 [CholesterolContent] 7.2 [SodiumContent] 102.5 [CarbohydrateContent] 15.6 [FiberContent] 2.5 [SugarContent] 9.6 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all top ingredients together in serving bowl. In a small bowl mix sauce ingredients together until sugar is mostly dissolved. Pour sauce over veggie mixture and toss until completely covered. Chill at least 30 minutes before serving.
[Name] Pretty Cherry Parfaits [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-22T12:28:00Z [Description] I can't remember where I got this recipe, maybe a magazine. This is a quick & easy recipe, and tastes great. Also an easy one for kids to make or help with. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/08/2/picImT3A5.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Healthy", "Kid Friendly", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["cherry pie filling", "sour cream", "milk", "instant vanilla pudding"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 415.3 [FatContent] 13.8 [SaturatedFatContent] 8.1 [CholesterolContent] 38.4 [SodiumContent] 459.7 [CarbohydrateContent] 69.2 [FiberContent] 0.9 [SugarContent] 25.1 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine filling and extract; set aside. In a bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes. Spoon half of pudding mixture into large glasses; top with half of pie filling. Repeat layers. Garnish with whipped topping and almonds. Refrigerate until serving.
[Name] Green Goddess Salad Dressing [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-22T12:28:00Z [Description] According to The Joy of Cooking, "this creamy, herby dressing was invented at the historic Palace Hotel in San Fransisco in the 1920s in honor of William Archer's hit play, The Green Goddess." [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/08/3/picu2BVNc.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Potluck", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "1", "1", "3", NA] [RecipeIngredientParts] ["mayonnaise", "sour cream", "fresh chives", "fresh parsley", "fresh lemon juice", "white wine vinegar", "anchovy fillets"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 16.2 [FatContent] 1.5 [SaturatedFatContent] 0.8 [CholesterolContent] 4.4 [SodiumContent] 33.8 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.4 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] Stir all ingredients together until well blended. Taste and add salt and freshly ground black pepper to taste.
[Name] Never-Fail Chocolate Souffles [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-22T12:28:00Z [Description] This is a real treat, particularly when made with the cream. It's not as fussy a recipe as it seems. Make them once and your family will want them over and over again. Also, if you're a small family note that this recipe is easily cut in half. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "4", "1/2"] [RecipeIngredientParts] ["cornstarch", "Kahlua", "white sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 239.9 [FatContent] 15.2 [SaturatedFatContent] 9.4 [CholesterolContent] 54.3 [SodiumContent] 52.8 [CarbohydrateContent] 23.2 [FiberContent] 1.2 [SugarContent] 17.8 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. In a medium-sized bowl, combine cocoa and cornstarch thoroughly. Add a little of the cream and whisk to make a smooth paste. Whisk in remaining cream and the liqueur. I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good. If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy. In a large bowl, beat egg whites until almost stiff. Slowly beat in sugar and beat until stiff and glossy. Now gently whisk a quarter of the egg whites into the cocoa mixture. Gently fold in another quarter. Now add all this mixture into the remainder of the egg whites and gently fold until well blended. Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups. The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much. Don't worry, even if you only get 6 they will be wonderful. Set custard cups into a deep baking pan and carry this to the oven. Open oven, pull out rack, and set down pan. Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups. (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.] Slide in oven rack, close oven door and bake for 25 minutes. The centres will be a little runny, as they should be. Serve immediately.
[Name] Swiss Vegetable Medley [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-22T12:28:00Z [Description] Another really good recipe from Mom. This one is delicious and easy to double. Remember to double baking time also though. I also like to add a little garlic powder and seasoned salt to mine. I also never add the pimiento, so leaving them out doesn't take away from the dish. Also a good one for those people that don't usually like veggies. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/08/5/pic2lcK7v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/08/5/picV20DZx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/08/5/picZ5AjPH.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "1/4", "1", "1"] [RecipeIngredientParts] ["frozen broccoli", "swiss cheese", "sour cream", "pepper", "pimiento"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 155.1 [FatContent] 10.7 [SaturatedFatContent] 5.4 [CholesterolContent] 23.2 [SodiumContent] 411.2 [CarbohydrateContent] 8.3 [FiberContent] 2.3 [SugarContent] 2.4 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine veggies, soup, 1/2 cup of cheese, sour cream, pimento and 1/2 cup of onions. Pour into a 1 quart baking dish and bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes.
[Name] Palda [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-10-22T16:53:00Z [Description] Palda is a very simple vegetarian dish, very easy to make and very tasty. I was watching "Mirch Masala" which is a cookery show on Star Plus 2 days back at 11:30am Oman time, when, the chef on that show had invited this wonderful lady who taught the viewers how to make this dish. I noted it down, tried it today afternoon and everyone enjoyed it for lunch! The "ajwain" in it impart [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "2", "1/2", "1 1/2", "250", NA, "2", "1"] [RecipeIngredientParts] ["cumin seed", "ajwain", "onion", "tomatoes", "turmeric powder", "red chili powder", "salt", "potatoes", "water", "yoghurt", "green chili"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.4 [FatContent] 15.4 [SaturatedFatContent] 4.8 [CholesterolContent] 21.2 [SodiumContent] 1256.7 [CarbohydrateContent] 31.6 [FiberContent] 4.3 [SugarContent] 12.2 [ProteinContent] 9.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Put oil in a non-stick pan. Heat it on medium flame. Add corriander seeds, 2 bay leaves, 2 green cardamoms, 1/2 tsp. methi{fenugreek} seeds and cumin seeds. Stir-fry for 10 seconds and then add the chopped onion. Stir fry till light brown. Add all the masala{spice} powders now. Mix well and then add the diced potato cubes to the mixture and mix well. Add the water followed by the tomatoes. Mix well. Cover with a lid for a minute. Remove from heat. Remove the cover, stir once, and allow it to cool for 5-8 minutes. Add yoghurt and mix well. Serve over white Basmati rice. Enjoy!!!
[Name] Asparagus Salad with Lime Vinaigrette [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Asparagus Salad with Lime Vinaigrette 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/13/08/7/picQcdsxw.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1 -2", "3", "1", "1/4", NA] [RecipeIngredientParts] ["fresh asparagus", "fresh chives", "olive oil", "lime juice", "sugar", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 147.9 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 5.8 [FiberContent] 2.7 [SugarContent] 2.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk all vinaigrette ingredients in a small jug. Snap woody ends from asparagus and place in a steamer for 4-5 minutes until they are crisp tender. Then plunge them into ice cold water to stop cooking process. Drain onto small towel and pat dry. Serve as an appetiser, using chives sprinkled on top as a garnish. Drizzle vinaigrette over top.
[Name] Scrambled eggs and olives [AuthorId] 18391 [AuthorName] najwa [CookTime] PT6M [PrepTime] PT1M [TotalTime] PT7M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Scrambled eggs and olives 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/13/08/8/pic6Cfsd1.jpg" [RecipeCategory] Breakfast [Keywords] ["Southwest Asia (middle East]", "Asian", "Kid Friendly", "Spicy", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "4 -5", NA, NA, "1/4"] [RecipeIngredientParts] ["eggs", "onion", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 176.6 [FatContent] 11.3 [SaturatedFatContent] 3.4 [CholesterolContent] 372.0 [SodiumContent] 267.0 [CarbohydrateContent] 5.1 [FiberContent] 1.2 [SugarContent] 1.9 [ProteinContent] 13.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Spray a medium saucepan with cooking spray (or use olive oil if you prefer], and cook onion until softened. Add olives and cook for 1/2 minute. Beat eggs, salt, pepper and hot pepper. Add eggs to saucepan and cook until set. Serve with pita bread.
[Name] Shikshuka (Scrambled eggs and tomatoes)(شكشوكه) [AuthorId] 18391 [AuthorName] najwa [CookTime] PT7M [PrepTime] PT1M [TotalTime] PT8M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Shikshuka (Scrambled eggs and tomatoes)(شكشوكه) 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/13/08/9/picsc9hJw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/08/9/picW5mDPO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/08/9/picFWxwIH.jpg"] [RecipeCategory] Breakfast [Keywords] ["Southwest Asia (middle East]", "Asian", "Spicy", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/3 - 1/2", NA, NA, "1/4", "1/4"] [RecipeIngredientParts] ["eggs", "onion", "tomato sauce", "salt", "pepper", "ground cumin", "ground coriander"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 168.4 [FatContent] 9.7 [SaturatedFatContent] 3.2 [CholesterolContent] 372.0 [SodiumContent] 357.7 [CarbohydrateContent] 6.4 [FiberContent] 1.3 [SugarContent] 3.6 [ProteinContent] 13.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] I have never measured the exact amounts i use here, these are approximate, so just adjust it to your personal taste. Spray a medium saucepan with cooking spray (or use butter if you prefer, it will taste better that way], and cook the onion until it is softened. Add tomatoes, salt, pepper and spices, and cook for 1 minute. Add eggs, and cook until just set. Eggs should be red-orange. Serve with pita bread.
[Name] Cranberry Pumpkin Bread [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Cranberry Pumpkin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1", "2", "1", "3/4", "1", "1/2", "1", "1", "1", "1/3", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "baking soda", "baking powder", "salt", "ground cinnamon", "ground cloves", "egg substitute", "whole berry cranberry sauce", "pumpkin puree", "orange zest", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 209.4 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.1 [SodiumContent] 265.2 [CarbohydrateContent] 38.1 [FiberContent] 1.1 [SugarContent] 19.7 [ProteinContent] 4.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (175°C]. Spray two 8 1/2 x 4 1/2 inch loaf pans with non-stick cooking spray. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts. Bake at 350 degrees F (175 degrees C] for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.
[Name] Nicole's Punch Bowl Cake [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2001-10-22T16:53:00Z [Description] This is my favorite dessert to make, and always gets raves. This is really easy to make, and my 5 yr. old loves to help. You may use any fruit you like, but I have found these taste the best. This is great for a dinner party, potluck, or family gathering where you need to feed a lot. I usually bake my cake the night before, but if you premake ahead even a couple of days the syrup [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "For Large Groups", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "2", "2", "2", "2", "4", "2", "1", "1", "5", NA] [RecipeIngredientParts] ["eggs", "water", "pineapple chunks", "mandarin oranges", "maraschino cherries", "bananas", "instant vanilla pudding"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 414.8 [FatContent] 13.2 [SaturatedFatContent] 2.7 [CholesterolContent] 38.6 [SodiumContent] 290.1 [CarbohydrateContent] 73.5 [FiberContent] 4.8 [SugarContent] 57.1 [ProteinContent] 4.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Reserve small amount of bananas, cherries, nuts and ice cream pieces for the top. Bake cake according to package directions. Make vanilla pudding, chill till needed. Tear cake into little pieces, set aside. If you don't premake you cake, make sure it is completely cooled before making this dessert. In a punch bowl or large serving bowl layer ingredients as follows. Thin layer of pudding to cover bottom of bowl. Small layer of cake pieces (1/4 pineapple, peaches, bananas, oranges and cherries]. When spooning peaches, don't drain; you will use any leftover syrup at end. Small amount of nuts. Layer of whipped cream. Layer of crushed ice cream cone pieces. Follow the layers until your done with fruit and pudding. May have some cake left over. Pour remaining syrup over last layer of cake. Top with remaining whipped cream, fruit, nuts and ice cream cone pieces. Drizzle chocolate sauce over the top. Chill till ready to serve. Best when cold.
[Name] To Die For Potatoes [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this To Die For Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "garlic", "potato", "green peas", "broccoli", "carrot", "zucchini", "green bell pepper", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 527.0 [FatContent] 33.0 [SaturatedFatContent] 20.7 [CholesterolContent] 90.7 [SodiumContent] 424.8 [CarbohydrateContent] 46.1 [FiberContent] 8.4 [SugarContent] 7.3 [ProteinContent] 14.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt butter over medium heat and saute garlic. Stir in potato, peas, broccoli, carrot, zucchini and bell pepper. Stirring occasionally, cook until potatoes start to brown, about 15 minutes. Serve with shredded cheese.
[Name] Bourbon Marinade [AuthorId] 21462 [AuthorName] Sunnybrook [CookTime] PT1H30M [PrepTime] PT24H [TotalTime] PT25H30M [DatePublished] 2001-10-22T16:53:00Z [Description] This is an old recipe, but here is my twist on it. So far it's been a big hit everytime I've served it. The sauce is the key. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Healthy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "4"] [RecipeIngredientParts] ["ground ginger", "Worcestershire sauce", "brown sugar", "garlic powder", "chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 451.4 [FatContent] 13.5 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 439.5 [CarbohydrateContent] 34.7 [FiberContent] 0.2 [SugarContent] 30.1 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients, except the meat, in a bowl. Place the meat in a shallow baking dish or tupperware container. Add what ever meat you are using to the marinate, cover and refrigerate overnight. Make sure that all the meat is soaking in the marinate. Preheat oven to 325 degrees. Bring the contents of the dish to room temperature before cooking. Bake for 1 hour if using chicken. Bake for 1 1/2 hours if using pork chips. Turn meat over half way thru the cooking time. Remove the meat from the baking dish and keep warm. Strain the marinate into a bowl. In a sauce pan simmer over a medium flame to reduce it by half. Once reduced, remove from the heat and stir in 1 tablespoon of butter to make the sauce creamy. Serve with the meat.
[Name] Apple Pork Chops [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Apple Pork Chops 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/13/09/4/pic03EVOt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/09/4/picTsmgDU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/09/4/picshJdaU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/09/4/picwr7H0D.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Apple", "Fruit", "Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "4", "1/2", NA, "2", "2", "1/2", "1/8", "3/4"] [RecipeIngredientParts] ["onion", "salt", "ground black pepper", "apples", "brown sugar", "ground mustard", "ground cloves", "hot water"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 356.6 [FatContent] 21.3 [SaturatedFatContent] 5.8 [CholesterolContent] 75.0 [SodiumContent] 362.9 [CarbohydrateContent] 18.4 [FiberContent] 2.0 [SugarContent] 14.7 [ProteinContent] 23.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F (190 degrees C]. Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops in remaining oil, two minutes on each side. Place chops in 8x12 inch baking dish; sprinkle with salt and pepper. Layer apples and cooked onion over chops. In small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake 30-45 minutes.
[Name] Peanut Butter Soup [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Peanut Butter Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "1/2", "4", "1", NA] [RecipeIngredientParts] ["leek", "butter", "flour", "curry powder", "dry sherry", "chunky peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.1 [FatContent] 34.5 [SaturatedFatContent] 11.2 [CholesterolContent] 34.8 [SodiumContent] 497.2 [CarbohydrateContent] 19.4 [FiberContent] 3.7 [SugarContent] 6.9 [ProteinContent] 14.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute leek in butter until soft. Add flour and curry powder stirring until cooked slightly, do not brown. Add sherry- cook gently until roux has thickened. Add Chicken broth. Heat stirring occasionally. Add Peanut butter after soup comes to a simmer, stir until melted. then taste to adjust seasonings
[Name] Savory Tomato and Olive Pastries [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Savory Tomato and Olive Pastries recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "High In...", "Savory", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1/3", "1/3", "1/2", "1", "6", "3/4", "1"] [RecipeIngredientParts] ["cream cheese", "green onion", "fresh mushrooms", "black pepper", "frozen puff pastry", "provolone cheese", "sun-dried tomato", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 912.7 [FatContent] 68.7 [SaturatedFatContent] 30.4 [CholesterolContent] 101.5 [SodiumContent] 1338.6 [CarbohydrateContent] 49.7 [FiberContent] 4.0 [SugarContent] 6.5 [ProteinContent] 27.3 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 400 degrees. Beat cream cheese in medium bowl into fluffy. Stir in onions,mushrooms, and pepper. On lightly floured surface,roll pastry into a 10 1/2 inch square. Cut in half. Put pastry halves on ungreased baking sheet. Dampen edges with water. Fold edges of pastry 1/2 inch and press to seal. Spread cream cheese mixture over pastry. Place cheese slices over cream cheese. Sprinkle with tomatoes and olives. Bake 15-17 minutes or until cheese melts and pastries are golden brown. Let stand 5 minutes. Cut each pastry in half lenghtwise,then cut into 1 inch slices. Serve warm.
[Name] Oriental Seafood Stir-Fry [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-22T16:53:00Z [Description] This is a bit of a "cheater" using artifical crab (also much more economical). It is very versatile. Add shrimp, clam or any other seafood you wish as well as other vegetables. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Low Cholesterol", "Healthy", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "3", "1", "1", "2", "3/4", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["water", "lemon juice", "soy sauce", "brown sugar", "cornstarch", "mushroom", "red bell pepper", "onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 186.1 [FatContent] 5.8 [SaturatedFatContent] 0.8 [CholesterolContent] 15.1 [SodiumContent] 1648.1 [CarbohydrateContent] 22.5 [FiberContent] 2.1 [SugarContent] 9.3 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine in a bowl water, lemon, soy, sugar, cornstarch. In a wok over medium heat stir fry vegetables in oil until tender-crisp, about 4-5 minutes Remove and add soy mixture. Cook until slightly thickened. Add vegetables and crab and heat through. Serve over napa cabbage, angel hair pasta or rice noodles.
[Name] Mom's Waldorf Salad [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-22T16:53:00Z [Description] This is my mother's well loved recipe. Christmas dinner would not be complete without this lovely salad. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/09/8/cQY5m6zThaNlvL22kpsn_waldorf-salad-3901.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/09/8/G6UoLwNlT6iMGjQdVLNb_thanksgiving-sides-foodcom-3995.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/09/8/KU2H6SdHQNKpFU06aR7E_waldorf-salad-3907.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/09/8/picCgExPv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/09/8/pickvEgz1.jpg"] [RecipeCategory] Fruit [Keywords] ["Low Protein", "Free Of...", "Christmas", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2 1/2", "1 1/4", "1/2", "2", "2", "2", NA] [RecipeIngredientParts] ["apples", "celery", "pecans", "walnuts", "milk", "Miracle Whip", "mayonnaise", "apple cider vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 285.8 [FatContent] 23.1 [SaturatedFatContent] 5.3 [CholesterolContent] 22.6 [SodiumContent] 56.2 [CarbohydrateContent] 21.0 [FiberContent] 5.4 [SugarContent] 14.1 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place apples, celery, and nuts in a large bowl. Mix together cream and Miracle Whip. Add cider, sugar, salt and pepper to cream mixture. Pour over apples and mix well. Chill until serving time.
[Name] Chocolate Fondue [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Chocolate Fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["400", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["dark chocolate", "Grand Marnier", "marshmallows"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 607.0 [FatContent] 63.5 [SaturatedFatContent] 39.2 [CholesterolContent] 10.3 [SodiumContent] 30.7 [CarbohydrateContent] 34.8 [FiberContent] 19.3 [SugarContent] 1.1 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Gently melt together over a medium heat the chocolate, cream and Grand Marnier. (or use double boiler] Transfer to a fondue set and enjoy with the'dippers'.
[Name] Guasacaca Sauce (Venezuela) [AuthorId] 21758 [AuthorName] Daniel Aguilar [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Guasacaca Sauce (Venezuela) 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/13/10/0/picNFGZhc.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Vegetable", "Venezuelan", "South American", "Low Protein", "Vegan", "Kid Friendly", "Free Of...", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "1/2", "1", "1", "1/4", "1/2", "2 1/2", "1/4"] [RecipeIngredientParts] ["avocados", "tomatoes", "onion", "red chili pepper", "green chili pepper", "parsley", "wine vinegar", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 289.7 [FatContent] 28.2 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 978.5 [CarbohydrateContent] 10.6 [FiberContent] 5.7 [SugarContent] 3.2 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel tomatoes and dice them, along with the chili peppers and the onions. Mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, the oil the salt and the pepper, mixing with a wooden spoon. Peel the avocados, puree the most ripe one, cut the other one into dice. Add to the other ingredients and place the avocado pip in the sauce, so it does not go black. Before you serve remove the pips.
[Name] salsa verde (green sauce) [AuthorId] 15385 [AuthorName] stephanie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this salsa verde (green sauce) recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Free Of...", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1/3", "3", "3", "1", "1/8"] [RecipeIngredientParts] ["garlic", "salt", "parsley", "olive oil", "capers", "lemon juice", "Dijon mustard", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.6 [FatContent] 36.4 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 711.0 [CarbohydrateContent] 3.9 [FiberContent] 1.1 [SugarContent] 0.8 [ProteinContent] 1.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In food processor or blender, combine all ingredients. Blend until finely chopped. If not using sauce right away, cover and refrigerate up to 3 days.
[Name] Shrimp with Garlic and Tomatoes [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2001-10-22T16:53:00Z [Description] Althought the microwave is not the best cooking medium, it can handle some recipes quite well. I think this is one of them. It makes this a very quick lunch or part of a main meal. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Microwave", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "4", "2", "1", "1/2", NA] [RecipeIngredientParts] ["butter", "onion", "small shrimp", "tomatoes", "garlic", "tomato paste", "mace"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 167.3 [FatContent] 8.9 [SaturatedFatContent] 5.0 [CholesterolContent] 115.8 [SodiumContent] 548.4 [CarbohydrateContent] 10.6 [FiberContent] 2.6 [SugarContent] 5.8 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place butter and onion in large bowl. Cover and cook on high for 2 minutes. Add shrimp, tomatoes, garlic, paste, mace, s& p. Cover and cook 5 minutes, stir halfway through.
[Name] DRACULA'S BONES with Raspberry Sauce [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this DRACULA'S BONES with Raspberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Raspberries [Keywords] ["Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Halloween", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "225", "1/2", "1", "225"] [RecipeIngredientParts] ["caster sugar", "vanilla essence", "raspberries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 907.0 [FatContent] 1.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 148.0 [CarbohydrateContent] 218.5 [FiberContent] 16.4 [SugarContent] 177.9 [ProteinContent] 10.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Whisk the egg whites until stiff but not dry.", "Gradually whisk in the sugar and essence until the mixture stands in soft peaks.", "Spoon the meringue into a large piping bag fitted with a plain nozzle.", "Pipe bone shapes onto baking sheets lined with baking parchment.", "Bake in a pre-heated oven at 110C degrees for 1 1/2 hours till dry.", "Cool on a wire rack.", "Press raspberries and syrup through a fine sieve into a pan.", "Add jam and heat gently until it melts, stirring regularly.", "Serve sauce as a dip or pour over bones just before serving." ]
[Name] Smoked Salmon Pate [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Smoked Salmon Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "200", "1/4", "1/2", NA] [RecipeIngredientParts] ["smoked salmon", "light cream cheese", "white wine", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 784.5 [FatContent] 55.5 [SaturatedFatContent] 31.4 [CholesterolContent] 198.0 [SodiumContent] 2367.8 [CarbohydrateContent] 6.8 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 56.5 [RecipeServings] nan [RecipeYield] 1 bowl of dip [RecipeInstructions] Place all ingredients except for dill in a food processor and process till smooth. Place in small bowl and refrigerate for 1 hour. Garnish with the chopped dill. Arrange pita crsps and/or around the dip. Serve.
[Name] Yummy Corn [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Yummy Corn 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/13/10/5/picCxUOVD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/10/5/pictjM4FM.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Corn", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["frozen corn kernels", "butter", "cream cheese", "garlic clove", "white sugar", "salt", "dried parsley"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 248.4 [FatContent] 17.8 [SaturatedFatContent] 10.9 [CholesterolContent] 49.4 [SodiumContent] 136.3 [CarbohydrateContent] 21.5 [FiberContent] 1.9 [SugarContent] 0.5 [ProteinContent] 4.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (175°C]. Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic, sugar, salt, and parsley. Spoon into a casserole dish and bake in preheated oven for 30 minutes, until lightly browned on top.
[Name] Witches' Cauldron [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-10-22T16:53:00Z [Description] Charishma is getting upto scaring all her Recipezaar friends', here is one recipe to send a shiver down your spine. Happy Halloween! [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Free Of...", "Halloween", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "150", "2", NA, NA, "2"] [RecipeIngredientParts] ["avocados", "onion", "sour cream", "lemon juice", "salt", "black pepper", "red capsicums"] [AggregatedRating] nan [ReviewCount] nan [Calories] 630.8 [FatContent] 57.5 [SaturatedFatContent] 14.6 [CholesterolContent] 27.7 [SodiumContent] 55.4 [CarbohydrateContent] 32.0 [FiberContent] 20.7 [SugarContent] 3.6 [ProteinContent] 8.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel, stone and roughly chop the avocados. Place in a small bowl with the onion, soured cream and lemon juice. Fold in chopped capsicum. Mash well and season to taste. Cover with clingfilm and chill until required. Serve with vegetable sticks, snacks and crisps for dipping.
[Name] Sauteed Scallops with Mustard [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-10-22T16:53:00Z [Description] Quick, easy and tasty. Can be used as an appetizer for 6 to 12 or a starter course for 6 or a meal for 2. Recipe says 4. Try this with a good spicy gewurztiaminer (what a mouthful just to say it) wine. Excellent. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/10/7/pic2i3Ml8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/10/7/piclsthmc.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "2", "6", "6", "1", "1/2", NA] [RecipeIngredientParts] ["scallops", "olive oil", "mustard", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 190.0 [FatContent] 15.7 [SaturatedFatContent] 6.2 [CholesterolContent] 45.7 [SodiumContent] 156.9 [CarbohydrateContent] 3.7 [FiberContent] 1.1 [SugarContent] 0.3 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in skillet. Cook scallops 2 minutes on each side. Remove and keep warm. Saute spinach 1 minute and season to taste. Add cream, mustard and curry. Cook 2 minutes. Add scallops to warm. Serve in a soup bowl.
[Name] Pumpkin Eggnog Pie [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Pumpkin Eggnog Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/10/8/picAK3mYK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/10/8/picI5gStP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/10/8/picqhCEPF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/10/8/picg32LOc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/10/8/picmci9WS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/10/8/picAv5mhr.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1", "1/2", "1/4", "1/4", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["pumpkin", "eggs", "sugar", "ground cinnamon", "ground ginger", "ground nutmeg", "ground cloves", "salt"] [AggregatedRating] 5.0 [ReviewCount] 65.0 [Calories] 261.7 [FatContent] 10.8 [SaturatedFatContent] 3.5 [CholesterolContent] 74.6 [SodiumContent] 306.7 [CarbohydrateContent] 36.8 [FiberContent] 1.3 [SugarContent] 23.6 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 425 degrees. In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth. Slowly stir in eggnog. Pour into crust,bake 15 minutes. Reduce heat to 350 degrees. Bake 45-50 minutes longer or until knife inserted in center comes out clean. Cool.
[Name] Creepy Coleslaw [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-10-22T16:53:00Z [Description] Found it in the newspaper, scared me, wanted to scare all of you, so here it is... Creepppppppy Coleslaw. Happy Halloween!! [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["Halloween", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "275", "1", "275", "100", "450", "2"] [RecipeIngredientParts] ["white cabbage", "carrots", "red seedless grapes", "seedless raisins", "mayonnaise", "roasted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.0 [FatContent] 7.9 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 255.7 [CarbohydrateContent] 117.9 [FiberContent] 15.5 [SugarContent] 89.0 [ProteinContent] 10.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Shred cabbage very finely and place in a large bowl. Peel and grate carrots and mix with the cabbage. Add the apricot quarters, grapes, raisins, peanuts and mayonnaise. Toss well together. Chill until required.
[Name] Zoikssssssssssssss Witches' Fingers [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Zoikssssssssssssss Witches' Fingers recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Halloween", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", NA, NA] [RecipeIngredientParts] ["potatoes", "salt", "tomato ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.9 [FatContent] 10.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 22.5 [CarbohydrateContent] 65.5 [FiberContent] 8.2 [SugarContent] 2.9 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes and cut into thick chip shapes. Place in a saucepan and cover with cold water. Bring to a boil. Remove from heat and drain. Keep aside for 5 minutes. Return to the pan once 5 minutes are up. Add oil and shake until coated in oil. Spread on a baking tray and bake at 200C degrees for 35-40 minutes. until golden, turning halfway through cooking. Sprinkle with some salt and serve with ketchup.
[Name] Exotic Pudding [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-22T16:53:00Z [Description] Make and share this Exotic Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3 -4", "1", "10", NA, "1/2"] [RecipeIngredientParts] ["milk", "vanilla custard powder", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 194.9 [FatContent] 11.1 [SaturatedFatContent] 6.7 [CholesterolContent] 37.5 [SodiumContent] 131.1 [CarbohydrateContent] 15.3 [FiberContent] 0.2 [SugarContent] 2.8 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the milk with sugar. Prepare the custard by adding a little cold milk to the custard powder in a big-sized bowl. Once the milk has boiled, remove from flame. Allow it to cool for 15-20 minutes . In the meantime, take a serving dish. Spread a layer of cake slices in it. Now, mix the milk into the custard-milk bowl. Pour some of this on the cake slices. Now pat this with a layer of biscuit crumbs. Repeat till 2-3 layers are made in this manner. Decorate with grated chocolate. Chill and serve after dinner!
[Name] linguine with no-cook puttanesca sauce [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT10M [PrepTime] PT12M [TotalTime] PT22M [DatePublished] 2001-10-22T16:53:00Z [Description] a spicy puttanesca without turning on the stove.... different from the original but well worth the try [Images] character(0) [RecipeCategory] Spicy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/2", "3", "2", "1", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["linguine", "tomatoes", "capers", "olive oil", "sugar", "salt", "garlic", "fresh basil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 105.9 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 492.8 [CarbohydrateContent] 9.8 [FiberContent] 2.6 [SugarContent] 6.6 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil water and cook linguine. Meanwhile, in a large bowl, stir tomatoes with all the other ingredients except basil Drain linguine. Add linguine and basil to tomato mixture. Toss well. Enjoy.
[Name] Frog's Legs [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-23T11:49:00Z [Description] In response to a request, have not tried Frog legs recipe, if you do , please let me know how they turned out. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", NA, "6", "2", "1/2", "3/4", "6", "1 1/4", "1", NA] [RecipeIngredientParts] ["seasoned flour", "butter", "bacon drippings", "garlic cloves", "onion", "butter", "lemon juice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.0 [FatContent] 36.6 [SaturatedFatContent] 22.4 [CholesterolContent] 92.0 [SodiumContent] 905.9 [CarbohydrateContent] 28.3 [FiberContent] 2.1 [SugarContent] 3.1 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Roll frog legs in seasoned flour.", "Melt in a frypan butter or bacon drippings add garlic.", "Saute onions.", "Brown the frog legs in the butter, garlic, onion mixture.", "Reduce the heat and add the boiling stock.", "Cover the frypan closely and cook the frog legs until they are tender, for about 10 minutes In a different pan Melt 6 tablespoons butter, saute in the butter 1 1/4 cups seasoned bread crumbs Add the lemon juice.", "Roll the frog legs in the bread crumbs and serve them garnished with parsley." ]
[Name] Blue Cheese Crostini [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2001-10-23T11:49:00Z [Description] Make and share this Blue Cheese Crostini recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/3"] [RecipeIngredientParts] ["olive oil", "blue cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 375.6 [FatContent] 18.5 [SaturatedFatContent] 6.4 [CholesterolContent] 18.9 [SodiumContent] 811.8 [CarbohydrateContent] 39.8 [FiberContent] 2.3 [SugarContent] 0.3 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Slice french bread on the diagonal about 1/2 inch thick pieces. Brush one side of each piece with olive oil. Place on baking sheet and bake for 3-4 minutes, until golden. Remove from oven and sprinkle with blue cheese. Just before serving, return to oven for 2 minutes to melt cheese.
[Name] Tostones, or Fried Banana. (Venezuela) [AuthorId] 21758 [AuthorName] Daniel Aguilar [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-23T11:49:00Z [Description] Make and share this Tostones, or Fried Banana. (Venezuela) 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/13/11/5/picNURwgO.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "South American", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA] [RecipeIngredientParts] ["banana", "salt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 52.5 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 13.5 [FiberContent] 1.5 [SugarContent] 7.2 [ProteinContent] 0.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] peel the banana. cut into 2 cm cylinders. fry these cylinders until the banana is a pale yellow colour. remove from the heat. place on a non-porous surface and using a glass or a plate you squash the plantain to make circles about half a Cm. thick. Use salt to your own taste and fry until they are crispy. Serve hot with guasacaca sauce or garlic \"mojo\".
[Name] Chicken Breasts with Mustard-Caper Sauce [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT17M [PrepTime] PT5M [TotalTime] PT22M [DatePublished] 2001-10-23T11:49:00Z [Description] Make and share this Chicken Breasts with Mustard-Caper Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Very Low Carbs", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "1/4", "1/8", "1", "1/4", "1/2", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breast halves", "salt", "black pepper", "chicken broth", "capers", "dried rosemary", "dried thyme", "Dijon mustard", "butter", "honey"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 216.0 [FatContent] 9.8 [SaturatedFatContent] 3.6 [CholesterolContent] 85.7 [SodiumContent] 720.1 [CarbohydrateContent] 3.8 [FiberContent] 0.4 [SugarContent] 3.2 [ProteinContent] 27.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet over medium-high heat. Season chicken on both sides with salt and pepper. Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken. Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes. Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick. Pour sauce over chicken. Serve immediately with couscous, if desired.
[Name] Stewed Potatoes, Tomatoes 'n Feta Cheese [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT46M [PrepTime] PT10M [TotalTime] PT56M [DatePublished] 2001-10-23T11:49:00Z [Description] Another recipe that lends itself well to "do ahead". Just reheat gently but do not put on the feta cheese until you are ready to serve. Nice blend of flavors [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Greek", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1", "1", "1 1/2", "1", NA, "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "potato", "tomatoes", "water", "dried oregano", "bay leaf", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 183.1 [FatContent] 5.8 [SaturatedFatContent] 2.0 [CholesterolContent] 8.3 [SodiumContent] 119.6 [CarbohydrateContent] 29.6 [FiberContent] 4.5 [SugarContent] 5.8 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a non stick skillet. Add onions& garlic, cook 4 minutes. Add potatoes and cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 40 minutes or until the liquid has cooked down and potatoes are tender. Place in a serving dish and sprinkle with the feta cheese, serve immediately.
[Name] Chocolate Dessert Scones [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-23T11:49:00Z [Description] These are super good, moist scones that have become my favorite alternative to shortcake. Paired with berries or ice cream, this dessert is divine. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/3", "2", "1/2", "5", "1", "3"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "unsalted butter", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 529.7 [FatContent] 22.6 [SaturatedFatContent] 13.8 [CholesterolContent] 44.2 [SodiumContent] 500.6 [CarbohydrateContent] 74.6 [FiberContent] 1.9 [SugarContent] 31.2 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Spray baking sheet with nonstick spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter until the mixture resembles large crumbs. Stir in the chocolate. Mix in the orange juice to form the dough (sometimes you may need more orange juice] Turn out the dough on a floured surface. Roll or pat into a 9\" circle about half an inch thick. Cut into 4 large wedges and transfer to baking sheet. Bake until golden, about 12-15 minutes. I use this for strawberry shortcake or top with ice cream.
[Name] Mixed Berry Cornmeal Cobbler [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2001-10-23T11:49:00Z [Description] Make and share this Mixed Berry Cornmeal Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "3", "1/3", "1/16 - 1/8", "1", "1", "2/3", "1/3", "2", "1/4", "1/4"] [RecipeIngredientParts] ["blueberries", "raspberries", "strawberry", "sugar", "cornstarch", "sugar", "butter", "egg", "vanilla", "all-purpose flour", "yellow cornmeal", "baking powder", "salt", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 232.5 [FatContent] 3.1 [SaturatedFatContent] 1.3 [CholesterolContent] 28.1 [SodiumContent] 192.3 [CarbohydrateContent] 49.6 [FiberContent] 5.0 [SugarContent] 28.5 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. Berries: Toss together blueberries, raspberries, strawberries, sugar and cornstarch in large bowl until well mixed Spoon berry mixture into ungreased 882-inch square baking pan, spreading mixture evenly. Topping: In same large bowl, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until well blended Mix together the flour, cornmeal, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture. On low speed, beat just until combined. Beat in the milk, then the remaining flour mixture. Drop the dough by large spoonfuls over the berry mixture in the baking dish Bake in 350°F oven for 1 hour and 20 minutes or until top is golden and fruit is bubbly. Serve warm.
[Name] Pumpkin and Tomato Bake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-10-23T11:49:00Z [Description] Tasty fall dish for supper or a buffet. Add as much heat as you like or change the garlic and herbs to your taste. Make ahead and pop in oven when ready. Recipe has evolved to our tastes from "French Country Kitchen" by Ann Hughes-Gilbey [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/0/S6Tq8CfT7CwKtxFLxFiw_20150609_183545.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/0/pic5SYCOx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/0/13120.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Spicy", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "6", "2", "1", "1", "2 -3", "2 -3", "2", NA, "1", "1", "2/3", "2"] [RecipeIngredientParts] ["pumpkin", "onions", "sugar", "tomatoes", "garlic cloves", "fresh basil", "tarragon", "parsley", "salt", "cayenne pepper", "wine", "water", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 387.2 [FatContent] 27.0 [SaturatedFatContent] 6.6 [CholesterolContent] 15.3 [SodiumContent] 104.3 [CarbohydrateContent] 36.1 [FiberContent] 4.1 [SugarContent] 11.5 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Remove any seeds from the pumpkin and cut into 3/4 inch strips.", "Cook in boiling salted water for 2 or 3 minutes.", "Drain and dry thoroughly on paper towel.", "Dice strips into about 1/2 inch cubes.", "Heat 2 tablespoons of the oil in a large fry pan.", "Brown the onions slowly.", "Stir in the sugar.", "Add the pumpkin, fry it gently until it starts to turn transparent.", "Place evenly in the bottom of a shallow baking dish.", "Heat the remaining oil.", "Add the tomatoes, garlic, herbs and half of the parsley to the pan.", "Season well with salt and cayenne.", "Cook gently, just until the tomatoes start to collapse, turn once being careful to keep tomato slices unbroken.", "When the moisture has reduced somewhat, spread the tomatoes, in neat rows, over the pumpkin pieces.", "Add a tablespoon of wine (or water] to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.", "Mix the remaining parsley with the crumbs and sprinkle evenly over the tomatoes and pumpkin.", "Dot with butter.", "Preheat oven to 400 degrees and bake for 20 minutes or until nicely browned." ]
[Name] Simple Onion Pie [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-10-23T11:49:00Z [Description] Make and share this Simple Onion Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "8", "1", "1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["plain flour", "baking powder", "butter", "sugar", "salt", "onions", "egg", "heavy cream", "butter", "cheese", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 448.2 [FatContent] 29.2 [SaturatedFatContent] 18.0 [CholesterolContent] 117.0 [SodiumContent] 784.8 [CarbohydrateContent] 35.6 [FiberContent] 2.6 [SugarContent] 7.1 [ProteinContent] 12.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] --------For Pastry base----------. Mix together and pat into a medium pie dish. Simmer onions in melted butter just until soft, season and leave to cool. Place on top of pastry. Mix together egg and cream and pour over onions. Sprinkle cheese on top. Bake in a pre-heated oven 425°F (220°C] for 20-25 minutes. I serve it with with a tomato and basil salad with a balsamic vinigar dressing and tiny new potatoes.
[Name] Najla's Lemon Chicken [AuthorId] 18391 [AuthorName] najwa [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-23T11:49:00Z [Description] Make and share this Najla's Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Very Low Carbs", "High Protein", "Healthy", "Kid Friendly", "High In...", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["butter", "onion", "garlic clove", "boneless skinless chicken breast halves", "chicken bouillon cube", "lemon"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 341.4 [FatContent] 9.2 [SaturatedFatContent] 4.5 [CholesterolContent] 152.4 [SodiumContent] 568.7 [CarbohydrateContent] 9.7 [FiberContent] 3.0 [SugarContent] 1.9 [ProteinContent] 55.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a saucepan and sauté the onion and garlic (if using]. Add the chicken and cook on each side for about a minute, then pour in the water mixture and cook, turning until there is no liquid left. Remove the chicken and set aside. Use the lemon juice to make some gravy (add more butter if you like], then pour the gravy on the chicken. My sister serves this with french fries.
[Name] Del Rancho Garlic Dressing [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-23T11:49:00Z [Description] My Father and Mother owned the 49th Street Del Rancho in Oklahoma City, and this is their all-time, "world famous" dressing. Use it on salads, dips for veggies, deep-fried mushrooms, whatever! [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] ["mayonnaise", "fresh lemon juice", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients until smooth. Thin mixture with a little milk to desired consistency. *Remember,if you don't use all within a day or two, the longer the dressing sets, the stronger the garlic tastes.
[Name] Garlic mojo [AuthorId] 21758 [AuthorName] Daniel Aguilar [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-23T11:49:00Z [Description] Make and share this Garlic mojo recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spanish", "European", "Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1", "1", "2"] [RecipeIngredientParts] ["tomatoes", "garlic", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 77.5 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 42.7 [CarbohydrateContent] 3.9 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grate the tomatoes with a coars grater. grate the garlic with a fine grater. add pepper, salt and oil. serve.
[Name] Apple Crisp [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT35M [TotalTime] PT1H15M [DatePublished] 2001-10-23T11:49:00Z [Description] Make and share this Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "3/4", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["apples", "brown sugar", "flour", "white sugar", "salt", "cinnamon", "egg", "butter"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 1087.1 [FatContent] 15.4 [SaturatedFatContent] 8.3 [CholesterolContent] 136.3 [SodiumContent] 434.7 [CarbohydrateContent] 235.9 [FiberContent] 12.5 [SugarContent] 172.3 [ProteinContent] 10.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Peel, core and slice the apples. Put the apples in a bowl. Mix in 1/2 cup brown sugar. In another bowl, mix 1 cup flour, 3/4 cup sugar, cinnamon and 1/4 tsp salt. Take another bowl. In this, beat the egg and butter. Add to the dry ingredients. This is the topping for your apple crisp. Now put the apples in the baking dish and pour the topping over them. Bake for 30-40 minutes. Once it's done, you'll find that the apples are soft and the topping is golden and crisp. Remove it from the oven and let it cool. Apple crisp is ready to be served!
[Name] Pickled Garlic with Hot Pepper [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2001-10-23T11:49:00Z [Description] I have made these garlic pickles for the last 8 years and friends love them. The original recipe was in "Company's Coming" but I have made a few changes to suit my taste. It is a good recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/6/picbx4Kfw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/6/picMZHFHv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/6/picgSFWYO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/6/picUpZZ8q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/6/picGr5EM0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/6/picc9xc89.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/6/picziNyJM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/6/picVg4HMn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/6/picgdsvjD.jpg"] [RecipeCategory] Canadian [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "5", "4", "1 1/3", "1"] [RecipeIngredientParts] ["garlic", "white vinegar", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 593.5 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 46.7 [CarbohydrateContent] 132.3 [FiberContent] 5.0 [SugarContent] 73.3 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 4-5 Half pint jars [RecipeInstructions] Combine vinegar & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes Add Garlic and hot peppers,also add sweet red pepper if using. Bring to a boil and boil 5 minutes. Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1\" of the top of the jar (add the sweet red pepper if using] Fill with boiling sugar/vinegar mixture to within 1/4\" of the top of the jar. Release air bubbles, ensure the rim is clean and seal the jars. Let the pickled garlic rest for 2 weeks and believe me you will enjoy.
[Name] Apple Cheddar Pie With Sweet Potato Crust [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-10-23T11:49:00Z [Description] This is great cold--also with a good salad and chutney. I've also taken it on picnics and the children have taken it in lunch boxes. It's also good weekend fare for when you're busy and everyone's in and out. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Cheese", "Apple", "Fruit", "Vegetable", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "1/2", "1", "1", "1/2", "1 1/2", "3", "1 1/2", "1"] [RecipeIngredientParts] ["egg", "butter", "all-purpose flour", "salt", "baking powder", "apple", "sweet wine", "cheddar cheese", "eggs", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 426.5 [FatContent] 29.4 [SaturatedFatContent] 17.6 [CholesterolContent] 193.0 [SodiumContent] 426.3 [CarbohydrateContent] 25.9 [FiberContent] 1.9 [SugarContent] 6.0 [ProteinContent] 11.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crust: In a bowl combine all ingredients; mix well. Press dough into a large greased pie plate. Filling: Marinate apple in wine for about 2 hours approx; drain well. Sprinkle apple and cheese over base of pie crust. Beat eggs and cream together; add nutmeg. Pour into pie crust and bake for 180°C (350°F] for 45 minutes in a preheated oven. Leave to stand in the plate for 15 minutes before cutting.
[Name] Cheesy tuna & rice muffinettes [AuthorId] 20031 [AuthorName] Pansori [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-23T11:49:00Z [Description] This recipe is quick and delicious. i made it one day, and my son and hubby ate it all up, and then my hubby asked if i could make it the next day as well. this is definately worth the (little) effort that's put into it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/12/8/pic2dWhlU.jpg" [RecipeCategory] Tuna [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "7 1/2", "3/4", "1", "1", "1", "2", "2", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["rice", "cheddar cheese", "tuna", "black olives", "parsley flakes", "seasoning salt", "eggs", "milk", "butter", "margarine", "lemon juice", "seasoning salt", "parsley flakes"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 428.5 [FatContent] 17.9 [SaturatedFatContent] 9.8 [CholesterolContent] 111.3 [SodiumContent] 344.9 [CarbohydrateContent] 54.2 [FiberContent] 1.6 [SugarContent] 0.6 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 6-12 muffins [RecipeInstructions] In a large mixing bowl, combine all ingredients for muffinettes except eggs and milk. Stir in eggs and milk. Spray six muffin cups with non-stick cooking spray. Divide rice mixture evenly among cups. Bake at 375 for fifteen minutes, or until lightly browned. Loosen with spatula, and place on serving platter. In a small mixing bowl combine all ingredients for tangy butter sauce. Top muffinettes with sauce.
[Name] Red Cabbage with Ginger and Balsamic Vinegar [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-23T11:49:00Z [Description] This is a good do ahead vegetable dish for a buffet table or just a dinner for a crowd. It helps to do a dish the day before and just pop it in the oven the next day!! Leaving it overnight developes the flavours. The balsamic is a nice kick to the dish. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1", "1", "3", NA, "1/4"] [RecipeIngredientParts] ["butter", "margarine", "onion", "red cabbage", "ginger", "dry red wine", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 165.6 [FatContent] 9.8 [SaturatedFatContent] 2.7 [CholesterolContent] 7.6 [SodiumContent] 49.5 [CarbohydrateContent] 13.9 [FiberContent] 1.8 [SugarContent] 9.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter with oil in skillet or wok at medium heat. Add onion and sautee about 5 minutes. Increase heat to med-high, add cabbage& ginger. Cook about 10 minutes, stirring frequently. Reduce to medium and add wine. Boil about 10 minutes or until wine has almost evaporated. Reduce heat, cover and simmer 10 minutes. Add sugar and seasonings and transfer to a large bowl. Cover and refrigerate overnight. Heat cabbage in skillet or wok until heated through, stirring frequently. Mix in balsamic vinegar and serve.
[Name] Onion in Custard [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT23M [PrepTime] PT10M [TotalTime] PT33M [DatePublished] 2001-10-23T11:49:00Z [Description] This can be a "do ahead" if the onions and custard are prepared separatly then combined just before cooking. Anything that can be done ahead suites me just fine. Other spices could be added to the onion to give this a whole new dimention. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "6", "2", "1", NA, "1/4"] [RecipeIngredientParts] ["onion", "butter", "eggs", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 292.4 [FatContent] 26.7 [SaturatedFatContent] 16.2 [CholesterolContent] 148.9 [SodiumContent] 184.7 [CarbohydrateContent] 9.1 [FiberContent] 1.1 [SugarContent] 3.5 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onions in butter until transparent, 6-8 minutes . Place in a baking dish. Beat eggs until they are light, mix in cream and seasonings. Pour mixture over onions. Sprinkle on parmesan cheese. Bake at 425, uncovered, for 15 minutes.
[Name] Onion Salad or Hors D' Oeuvre - Oignons Marines [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2001-10-23T12:44:00Z [Description] Wonderful as a Hors d'oeuvre or buffet dish, hot or cold it is delicious. A little time consuming to make but worth every minute. Recipe evolved to our taste from "French Country Kitchen" by Ann Hughes-Gilbey [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "European", "Potluck", "Spicy", "Thanksgiving", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", NA, NA, "1", "1/4", "2", "2/3", "1", "6", NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "onions", "garlic cloves", "bouquet garni", "fresh basil", "olive oil", "onions", "golden raisin", "white wine vinegar", "olive oil", "bouquet garni", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 342.4 [FatContent] 22.9 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 12.1 [CarbohydrateContent] 35.3 [FiberContent] 4.2 [SugarContent] 19.6 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Roughly chop and mix all sauce ingredients and cook 30-45 minutes or until soft. Put through a sieve or in a blender, I like the blender because I like to leave the sauce small lumpy, do not liquefy. Peel the onions and put in a stockpot with the sauce and all the other ingredients except the sugar. Add barely enough water to cover. Stir and bring to boil. Reduce to simmer, taste. Add sugar, a teaspoonful at a time, to counteract the acidity of the tomatoes and vinegar, the dish should taste slightly sharp, not unpleasantly sour. Simmer uncovered for about 1 hour. If onions are not tender, replace lid and cook until they are. (Add a few drops of water if necessary to keep the sauce moist]. It should finish fairly thick, if watery, boil briskly, uncovered to evaporate excess moisture. Serve hot or cold with dinner or cold as a hors d' oeuvre.
[Name] Broccoli Puff [AuthorId] 19143 [AuthorName] philip cocuzza [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-23T12:44:00Z [Description] The broccoli puff is always better the next day. I make this dish around the holidays, it goes great with turkey, lamb, pork and chicken, a nice side dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/13/2/picGOMLm4.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "2", "1/2 - 1", "1", NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "cheddar cheese", "onions", "butter", "croutons"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 421.0 [FatContent] 28.4 [SaturatedFatContent] 15.4 [CholesterolContent] 122.5 [SodiumContent] 868.3 [CarbohydrateContent] 29.4 [FiberContent] 4.3 [SugarContent] 2.3 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Cook and drain the broccoli. Combine undiluted soup, eggs, mayonnaise, cheese, onions, salt and pepper. Stir in the drained broccoli. Pour mixture in 1-1/2 quart baking dish. Bake at 400°F for 25 minutes. In the meantime, melt butter in a frying pan, toss in the croutons until butter is absorbed. Add buttered croutons to baked broccoli the last 5 minutes of baking time. Note: This dish is always better the next day.
[Name] Crabmeat Stuffing [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-23T12:44:00Z [Description] Make and share this Crabmeat Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["15", "1", "1", "1", "1/2", "1 1/2", "1/8", "1/8", "1/8", "2", "1 1/2", "2", "3/4", "3/4", "5", "1", "1/4"] [RecipeIngredientParts] ["lump crabmeat", "dry sherry", "black pepper", "white pepper", "Dijon mustard", "provolone cheese", "swiss cheese", "celery", "green bell pepper", "green onions", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 390.9 [FatContent] 19.4 [SaturatedFatContent] 10.6 [CholesterolContent] 104.3 [SodiumContent] 1023.7 [CarbohydrateContent] 22.4 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut bread slices into 3/4-inch squares. Place in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly toasted. Set aside. Drain crabmeat, removing any bits of shell; set aside. Bring whipping cream and sherry to a boil; boil 5 minutes. Stir in Old Bay seasoning and next 5 ingredients. Gradually add cheese, stirring until blended. Set aside Saute celery, green bell pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender Combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently Spoon into a 13*9-inch baking dish coated with cooking spray. Bake at 350 degrees for 40 minutes or until bubbly.
[Name] Vlees Kroketten or Meat Croquettes [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-10-23T13:25:00Z [Description] For me this is a so-so recipe but it is fairly traditional. Be sure to let the meat cool all the way though or you'll never be able to form the patties. Most of the time comes in cooling the meat. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Dutch", "European", "Winter", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2 1/2", "1 1/2", "1", "1/2", "2", "1/2", "1/4", NA, "1", "1", NA, NA] [RecipeIngredientParts] ["butter", "all-purpose flour", "olive oil", "onion", "carrots", "ground beef", "ground nutmeg", "parsley", "lemon juice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 243.1 [FatContent] 18.0 [SaturatedFatContent] 7.6 [CholesterolContent] 53.8 [SodiumContent] 444.7 [CarbohydrateContent] 7.5 [FiberContent] 1.2 [SugarContent] 1.9 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, melt the butter. Slowly add the flour and mix until smooth. Add the stock, cook 10 minutes, stirring occasionally. In a second saucepan, sauté onions and carrots in oil until soft. Add meat and sprinkle with nutmeg, salt and pepper. Cook until brown. Add to broth mixture. Stir in parsley and lemon juice, and cook 1 minute. Pour into a bowl and cool. Divide into 4 equal portions. Form meat mixture into oblong shapes. Roll in bread crumbs, then roll in egg wash. Roll in breadcrumbs again. Heat oil in a frying pan. Add meat patties and fry until golden brown.
[Name] Sliced Steak with Roasted-corn Salsa [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT44M [PrepTime] PT20M [TotalTime] PT1H4M [DatePublished] 2001-10-23T13:25:00Z [Description] Make and share this Sliced Steak with Roasted-corn Salsa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/13/5/picOTasQK.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "2", "2", "1 1/2", "1 1/2", "1", "1/2", "2", "1 -2", "1", "1/4"] [RecipeIngredientParts] ["fresh corn", "scallions", "unsalted butter", "garlic", "kosher salt", "ground cumin", "chili powder", "black pepper", "plum tomatoes", "jalapeno chile", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 466.8 [FatContent] 16.8 [SaturatedFatContent] 7.3 [CholesterolContent] 151.3 [SodiumContent] 1034.4 [CarbohydrateContent] 25.9 [FiberContent] 4.4 [SugarContent] 5.1 [ProteinContent] 54.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Accompaniment: lime wedges. Prepare grill for cooking. Make corn salsa: Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8-10 minutes . Transfer to a bowl. Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3-4 minutes . Remove from heat and stir in corn, tomatoes, and jalapeños. Grill steak: Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18-20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5-10 minutes before slicing. While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens. Spoon corn on top of sliced steak and pour over any accumulated juices.
[Name] Hete Bliksem or Hot Lightning [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-10-23T13:25:00Z [Description] Apples and potatoes are a wonderful combination. The apples sweetened the potatoes. This is a traditional winter side dish. If you want to be really authentic add slices of blood sausage to the top. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Fruit", "Vegetable", "Dutch", "European", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", NA, "1", "1 1/2", NA, NA, NA] [RecipeIngredientParts] ["tart green apple", "sweet red apples", "water", "potato", "butter", "salt", "ground cloves", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.6 [FatContent] 4.6 [SaturatedFatContent] 2.8 [CholesterolContent] 11.4 [SodiumContent] 38.6 [CarbohydrateContent] 35.5 [FiberContent] 5.2 [SugarContent] 12.7 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel, core and chop green apples. Place green apples in a pan with water and simmer 20 minutes. Peel, core and chop green red apples and potatoes. Add the red apples and the potatoes. Cook an additional 30 minutes. Drain then mash all together. Add butter, salt and cloves. Add milk as needed.
[Name] Chicken With Olives [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-10-23T13:33:00Z [Description] Chicken provencal, Great chicken dish, full of flavour! Recipe evolved to our taste from "French Country Kitchen" by Ann Hughes-Gilbey [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/13/7/picJLaFGF.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "European", "Low Cholesterol", "Spicy", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "8 -10", "3", "2", "1", "3 -4", "1", "1", "1", "2", "3/4", NA, "15 -20", "2 -4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "skinless chicken pieces", "onions", "shallots", "olive oil", "onions", "green pepper", "garlic cloves", "tomatoes", "dried basil", "saffron", "turmeric", "tomato paste", "red wine", "pitted black olives", "anchovy fillets"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 395.2 [FatContent] 15.5 [SaturatedFatContent] 2.5 [CholesterolContent] 75.5 [SodiumContent] 338.4 [CarbohydrateContent] 28.5 [FiberContent] 6.2 [SugarContent] 13.2 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown the chicken pieces quickly with the whole onions in very hot oil in flameproof casserole. (My cast iron dutch oven works well] Remove the chicken and add the sliced onions, green pepper and garlic to the pan, soften over lowered heat for 5 minutes. Return the chicken to the pan, add the tomatoes, herbs, saffron or turmeric, tomato paste and wine or stock. Taste, season and cover. Cook gently, stove top, until chicken is done, or. Place dutch oven in preheated oven at 350°F for about 55 minutes until chicken is done. Halfway through cooking turn the chicken pieces and stir the pan contents. The chicken should be lightly sauced, not stewed. If the sauce is very thin, cook uncovered for the rest of the cooking time. Add the olives and anchovy fillets, if using, for about the last 10 minutes of cooking time. Check seasoning and serve with rice and a tossed green salad.
[Name] Quick Chicken Sandwiches [AuthorId] 18391 [AuthorName] najwa [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-23T15:11:00Z [Description] Make and share this Quick Chicken Sandwiches 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/13/13/8/picwYxyok.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/13/8/picx5ZlUZ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Greek", "European", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 1/2", "1 1/2", "1 1/2", NA, NA, "4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "plain nonfat yogurt", "fat free sour cream", "dried coriander", "dried parsley", "ground cumin", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 605.2 [FatContent] 6.7 [SaturatedFatContent] 1.9 [CholesterolContent] 82.5 [SodiumContent] 892.0 [CarbohydrateContent] 87.7 [FiberContent] 3.4 [SugarContent] 12.7 [ProteinContent] 47.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients except the chicken and bread together. Add chicken, mix until chicken pieces are coated. Lightly toast the bread, fill and enjoy!
[Name] Low Fat Dunking Almond Biscotti [AuthorId] 19987 [AuthorName] Wendy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-10-23T15:11:00Z [Description] These little gems are always the hit wherever I bring them. They are bursting with almond flavor and are wonderful dunked in coffee. They freeze beautifully in an airtight container. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1/8", "1", "2", "2", "1", "1", "2 -3", "2 -4"] [RecipeIngredientParts] ["flour", "flour", "baking powder", "salt", "baking soda", "sugar", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 200.4 [FatContent] 4.0 [SaturatedFatContent] 0.8 [CholesterolContent] 35.2 [SodiumContent] 113.4 [CarbohydrateContent] 36.0 [FiberContent] 1.3 [SugarContent] 18.2 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] 50 slices [RecipeInstructions] Sift together the first 4 ingredients in small bowl. Beat together the next 4 ingredients. Add the flour mixture to the egg mixture and combine on low speed of mixer. Add the almonds and chocolate chips. Preheat oven to 325. Line a large baking sheet with parchment paper. Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to], keeping them about 3 inches apart. They'll be about 12\"- 14\" X 2\" strips. Bake until firm and barley showing color, about 25-30 minutes. Cool on rack 10 minutes. Lower oven temperature to 300. Take the strips and slice them cross-wise into about 1/2\" slices. Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden. Cool and store in an air tight container.
[Name] Pumpkin Pie Bars [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2001-10-23T15:11:00Z [Description] Make and share this Pumpkin Pie Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "3", "2/3", "1/4", "1", "1/4"] [RecipeIngredientParts] ["butter", "eggs", "canned pumpkin", "milk", "white sugar", "ground cinnamon", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 355.1 [FatContent] 18.5 [SaturatedFatContent] 8.8 [CholesterolContent] 86.2 [SodiumContent] 540.7 [CarbohydrateContent] 44.1 [FiberContent] 2.4 [SugarContent] 25.2 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (190 degrees C]. Grease the bottom of a 9x13 inch pan. Pour one cup of yellow cake mix into a medium size mixing bowl; set aside. Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan. Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan. Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling. Bake for 45-50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.
[Name] Pasta with Jalapeno Pesto [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-23T15:11:00Z [Description] Make and share this Pasta with Jalapeno Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "3", "1/4", "3", "1/4", "2", "1/2", NA, "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["green bell peppers", "fresh cilantro", "garlic", "olive oil", "fresh lime juice", "salt", "black pepper", "linguine", "cherry tomatoes", "lime"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 633.6 [FatContent] 20.5 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 304.4 [CarbohydrateContent] 94.9 [FiberContent] 6.4 [SugarContent] 5.7 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toast the pumpkin seeds in a preheated 350 degree F (175 degree C] oven for 6-8 minutes . Raise the oven's temperature to 450 degrees F (230 degrees C]. Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15-20 minutes ; until the skin blisters. Let the peppers cool a bit then pull the skin away from the flesh; discard the skin. In a food processor or blender combine 4 tablespoons of the pumpkin seeds, cilantro, garlic and the peppers. Blend until the contents are coarsely chopped. With the machine running, slowly add the oil and the lime juice. Blend in the salt and pepper Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally until it is just tender. Drain and return the pasta to the pot. Set the pot over medium heat, add the tomatoes and the pesto. Stir well. Add more salt and pepper, if you'd like. Spoon the pasta onto plates. Serve the pasta garnished with the remaining pumpkin seeds and lime wedges.
[Name] Butternut Squash with Onions and Pecans [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-10-23T15:11:00Z [Description] Make and share this Butternut Squash with Onions and Pecans 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/13/14/2/picUqYbF0.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2 1/4", "1", "3", NA, NA] [RecipeIngredientParts] ["butter", "onion", "pecans", "fresh parsley", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 197.9 [FatContent] 14.3 [SaturatedFatContent] 3.6 [CholesterolContent] 11.4 [SodiumContent] 44.7 [CarbohydrateContent] 18.7 [FiberContent] 4.2 [SugarContent] 4.2 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C] for 5-8 minutes . Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash. Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing. Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.
[Name] Carrot Thyme Bread [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-23T15:11:00Z [Description] Make and share this Carrot Thyme Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "2 1/4", "1/2", "1 1/2", "1 1/2", "1 1/2", "1", "2", "3"] [RecipeIngredientParts] ["active dry yeast", "bread flour", "cornmeal", "white sugar", "dried thyme", "salt", "water", "carrots"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 182.5 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 309.1 [CarbohydrateContent] 32.5 [FiberContent] 3.0 [SugarContent] 2.8 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic Bread setting, and then press Start. Allow the loaf to cool before slicing.
[Name] Three-Ginger Cookies [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-23T15:16:00Z [Description] Make and share this Three-Ginger Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Spring", "Winter", "Christmas", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 1/4", "1/2", "1", "1", "1/2", "1/2", "3/4", "3", "3", NA, NA] [RecipeIngredientParts] ["powdered sugar", "all-purpose flour", "unsalted butter", "ground ginger", "fresh ginger", "ground cinnamon", "salt", "crystallized ginger", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 75.9 [FatContent] 4.2 [SaturatedFatContent] 2.0 [CholesterolContent] 8.5 [SodiumContent] 33.4 [CarbohydrateContent] 8.9 [FiberContent] 0.4 [SugarContent] 5.0 [ProteinContent] 1.0 [RecipeServings] 36.0 [RecipeYield] 36 cookies [RecipeInstructions] Process first 7 ingredients in a food processor until mixture resembles coarse meal. Add toasted almonds, cream, and crystallized ginger; pulse until mixture is blended Shape dough into 1-inch balls; roll in powdered sugar, and place on a parchment-lined baking sheet. Flatten each cookie to 1/4-inch thickness. Garnish, if you desire Bake at 325 degrees for 20 minutes or until edges begin to brown. Cool slightly on baking sheet. Remove to wire racks to cool completely.
[Name] Dream Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2001-10-23T15:16:00Z [Description] Make and share this Dream Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "8", "1", "4"] [RecipeIngredientParts] ["sweetened condensed milk", "pineapple chunk", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.7 [FatContent] 31.5 [SaturatedFatContent] 17.2 [CholesterolContent] 100.4 [SodiumContent] 107.2 [CarbohydrateContent] 48.7 [FiberContent] 1.0 [SugarContent] 45.6 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat the whipping cream and condensed milk until thick and fluffy. Mix the pineapple and walnuts but do not beat. Pour the mixture into a bowl and freeze it for 4 hours atleast. Serve chilled, decorated with nuts and pineapple.
[Name] Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs [AuthorId] 10216 [AuthorName] Samuel Holden [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-24T10:54:00Z [Description] Ever had scrambled eggs at a restaurant? Ever tried making scrambled eggs before? Runny? Watery? Unappetizing? Well, not anymore! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/14/6/picitwyTk.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Kid Friendly", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", NA, NA, "1", "2", "1", "4", "2"] [RecipeIngredientParts] ["milk", "cornflour", "Worcestershire sauce", "Tabasco sauce", "salt", "pepper", "grainy mustard", "eggs", "butter", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 937.4 [FatContent] 64.7 [SaturatedFatContent] 36.9 [CholesterolContent] 514.2 [SodiumContent] 1952.8 [CarbohydrateContent] 47.5 [FiberContent] 1.9 [SugarContent] 4.3 [ProteinContent] 41.7 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together. Break eggs and whisk until mixed. Whisk in the milk mix. Heat the butter until melted in a VERY heavy based pan. When butter is hot pour in the eggs, stirring continually with a METAL spoon. Go around the edges and then scrape the bottom of the pan. The eggs will coagulate and thicken. When there is no liquid left turn the heat down low and add the cheese. Stir until cheese is melted. Toast the bread and butter it. Dollop your eggs onto the bread and splash a little Worcestershire sauce over them. Eat immediately.
[Name] Debbie's Sticky Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Debbie's Sticky Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["chicken", "soy sauce", "ketchup", "brown sugar", "fresh garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 651.1 [FatContent] 34.8 [SaturatedFatContent] 9.9 [CholesterolContent] 172.5 [SodiumContent] 2517.1 [CarbohydrateContent] 36.8 [FiberContent] 0.4 [SugarContent] 33.9 [ProteinContent] 47.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease a baking dish. Place chicken in a baking dish, and sprinkle chicken pieces with salt and pepper to taste. Bake in oven for about 45 minutes. Pour off the fat. Pour half the sauce over the chicken return to the oven uncovered for another 15 minutes, basting with the other half of the sauce.
[Name] Buttermilk Fried Chicken [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT24H12M [PrepTime] PT24H [TotalTime] PT48H12M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Buttermilk Fried 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/13/14/8/picz13c6h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/14/8/pica7oGDg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/14/8/picdZEUgL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/14/8/picgJiR3G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/14/8/picw5aPQ0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/14/8/pic1DzoS9.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Whole Chicken", "Chicken", "Poultry", "Meat", "Kid Friendly", "Potluck", "Spring", "Summer", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["broiler-fryer chicken", "low-fat buttermilk", "kosher salt", "Hungarian paprika", "garlic powder", "cayenne pepper", "flour", "vegetable shortening"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 897.9 [FatContent] 48.7 [SaturatedFatContent] 14.3 [CholesterolContent] 236.5 [SodiumContent] 5042.5 [CarbohydrateContent] 43.9 [FiberContent] 3.1 [SugarContent] 8.5 [ProteinContent] 67.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12-24 hours . Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken]. Melt enough shortening (over low heat] to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Place chicken skin side down into the pan. Put thighs in the center (they take longer to cook and can use the extra center heat], and breast and legs around the edge of the pan. The oil should come half way up the pan once the chicken is added. Cook chicken until golden brown on each side, approximately 10-12 minutes per side. The internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes]. Drain chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?. s a gas oven, which is very moist and will ruin your beautiful chicken crust!
[Name] Brisket and Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Brisket and Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "Kosher", "Weeknight"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "0.5", "3/4", NA, "3 -4", "1", NA, NA, "4"] [RecipeIngredientParts] ["onions", "green pepper", "red wine", "ketchup", "beef brisket", "pepper", "garlic powder", "paprika", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 317.2 [FatContent] 10.2 [SaturatedFatContent] 3.6 [CholesterolContent] 84.4 [SodiumContent] 257.8 [CarbohydrateContent] 21.1 [FiberContent] 3.0 [SugarContent] 2.6 [ProteinContent] 30.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees Fahrenheit. Sauté onions until browned. Add peppers until soft. Add mushrooms. Combine onion soup mix, wine, and ketchup. In foil lined pan, place 1/3 of the sauteed peppers. Place meat seasoned with the pepper, garlic powder, and paprika. Pour wine mixture on top. Arrange potatoes around sides. Add remaining peppers. Wrap airtight in foil and bake at 325 degrees Fahrenheit for 3 to 4 hours.
[Name] Pepper Chicken [AuthorId] 21967 [AuthorName] Reena [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Pepper Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "1", NA, "3"] [RecipeIngredientParts] ["chicken", "ground pepper", "mustard seeds", "red onions", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 374.4 [FatContent] 26.5 [SaturatedFatContent] 7.0 [CholesterolContent] 114.1 [SodiumContent] 108.0 [CarbohydrateContent] 4.0 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 28.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a cooking pan (anything that can hold some chicken]. Add the mustard seeds and wait until they start to crackle. Add the chopped onions and pepper and saute till the onions are tender. Add the ginger garlic paste, saute for a couple of minutes. Now add the pieces of chicken and salt and mix well. Cover the lid and let the chicken cook in the juices for 5 minutes, on a low flame. Uncover and cook for 5 more minutes on a high flame.
[Name] Crab Bisque [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Crab Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Crab", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "2", "2", "1", "1", "5"] [RecipeIngredientParts] ["fresh lump crabmeat", "milk", "dry sherry", "sugar", "black pepper", "salt", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 229.8 [FatContent] 7.4 [SaturatedFatContent] 3.2 [CholesterolContent] 52.4 [SodiumContent] 1033.8 [CarbohydrateContent] 17.6 [FiberContent] 0.7 [SugarContent] 6.5 [ProteinContent] 12.9 [RecipeServings] 10.0 [RecipeYield] 10 cups [RecipeInstructions] Drain crabmeat, and remove any bits of shell. Set aside. Stir together celery soup and next 9 ingredients. Cook over medium heat, stirring constantly, until mixture is thoroughly heated. Stir in crabmeat.
[Name] Curried Cream Cheese and Chutney Party Sandwiches [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Curried Cream Cheese and Chutney Party Sandwiches 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/13/15/2/picFzJzLr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/15/2/picXQVaMe.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Roast", "< 15 Mins", "For Large Groups", "Oven", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "1", "1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["cream cheese", "butter", "margarine", "curry powder", "garlic", "chutney", "pecans", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 207.8 [FatContent] 17.4 [SaturatedFatContent] 8.1 [CholesterolContent] 34.1 [SodiumContent] 213.2 [CarbohydrateContent] 11.1 [FiberContent] 1.2 [SugarContent] 1.1 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] 24 appetizers [RecipeInstructions] ["Beat cream cheese, butter, and whipping cream at medium speed with an electric mixer until creamy.", "Add curry powder, garlic, chutney, and 1 cup pecans, beating until blended Spread cheese mixture on half of bread slices; cover with remaining bread slices.", "Trim crusts, and cut sandwiches in half diagonally.", "Spread outside edges of bread with butter, and roll in remaining chopped pecans.", "Serve immediately, or store, covered with damp paper towels, in an airtight container in refrigerator." ]
[Name] Italian Zucchini Quiche [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-10-24T10:54:00Z [Description] I like having the sauce on the side for this quiche. I put the chopped jalapeno in the tomato sauce while it cooks. Nice brunch/lunch dish. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Vegetable", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3", "3", "1", "2", "1", "1/4", "1/4", "1", "2", "3", "3/4", "1/2", "1"] [RecipeIngredientParts] ["zucchini", "onion", "garlic cloves", "olive oil", "salt", "tomatoes", "tomato paste", "dried oregano", "dried tarragon", "small curd cottage cheese", "eggs", "milk", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.7 [FatContent] 23.9 [SaturatedFatContent] 8.3 [CholesterolContent] 128.6 [SodiumContent] 1303.2 [CarbohydrateContent] 29.9 [FiberContent] 3.6 [SugarContent] 9.8 [ProteinContent] 19.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350°F.", "Heat the olive oil in a skillet and saute zucchini, onions and garlic.", "Season with salt and set aside.", "Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.", "Place zucchini mixture in the pie shell.", "Add egg mixture and 4 tbsp of the tomato sauce.", "Bake 35 minutes or until set.", "Sprinkle with the mozzarella, return to the oven until cheese melts.", "Heat tomato sauce and serve with the quiche." ]
[Name] Braised Cod with Plum Tomatoes [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Braised Cod with Plum Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "2", "1/2", "1/8", "4", "1 1/2", "1/2", NA] [RecipeIngredientParts] ["cod steaks", "dried oregano leaves", "salt", "black pepper", "cayenne pepper", "plum tomatoes", "olive oil", "garlic", "flat leaf parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 28.8 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1166.1 [CarbohydrateContent] 3.0 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] 4 bowls [RecipeInstructions] Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomatoe slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper Heat olive oil in a large saute pan over high heat. When hot, add cod and tomatoe slices. Cook until cod steaks are golden on bottoms, about 4 1/2 minutes. Using a metal spatula, turn cod steaks and tomatoes. Add 1 cup water and the garlic, and bring the liquid to a simmer. Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes. Divide cod, tomatoes, and broth among four soup bowls. Garnish with parsley, and serve.
[Name] Apple Pecan Cobbler [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Apple Pecan Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Nuts", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "2", "2", "1 -2", "1", "3", "2", "2", "1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["granny smith apples", "brown sugar", "brown sugar", "cinnamon", "pecans", "flour", "flour", "baking powder", "salt", "eggs", "margarine", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 339.4 [FatContent] 11.6 [SaturatedFatContent] 1.7 [CholesterolContent] 26.4 [SodiumContent] 296.8 [CarbohydrateContent] 57.2 [FiberContent] 3.0 [SugarContent] 34.8 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 180 degrees Celsius. Grease a rectangular 9 X 13 inch cake pan (can be Pyrex]. Thinly slice the apple quarters. Mix together in a bowl with the pecans, 1 cup of sugar, cinnamon and 2 tablespoons of flour. In a separate bowl or in the food processor, mix the remaining cup of sugar, flour, baking powder, salt, eggs, melted margarine and water to a sticky dough. Spread about 2/3 of the dough in the cake pan and press flat to cover the bottom. Cover this with the apple mixture, and then dot this with spoonfuls of the remaining dough. Sprinkle the 2 remaining tablespoons of brown sugar over the cobbler. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 30-40 minutes. May be served at room temperature, but really goes well served warm with some plain vanilla ice cream a la mode.
[Name] Lazy Daisy Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Lazy Daisy Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/15/7/MnnacjUWQ5WaLWkuL6oi_IMG_0328.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/15/7/picxslmpW.jpg"] [RecipeCategory] Dessert [Keywords] ["Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/4", "1/2", "1", "2/3", "1/4", "2", "1/2"] [RecipeIngredientParts] ["eggs", "white sugar", "vanilla extract", "all-purpose flour", "baking powder", "salt", "milk", "butter", "brown sugar", "butter", "milk", "coconut flakes"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 457.4 [FatContent] 14.3 [SaturatedFatContent] 9.1 [CholesterolContent] 91.0 [SodiumContent] 305.8 [CarbohydrateContent] 78.5 [FiberContent] 1.3 [SugarContent] 59.8 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Beat eggs in mixing bowl until frothy; beat in sugar in 4 or 5 separate additions; stir in vanilla. Next, stir in flour, baking powder and salt. Heat milk and butter together in small saucepan just until hot; add to batter, stirring slowly and carefully. Scrape into a greased 9-inch square cake pan and bake for about 25 minutes, or until cake tests done with a toothpick. Make topping-- combine last 4 ingredients together in a small saucepan; heat and stir until hot and sugar is dissolved. Spread topping over cake fresh from the oven; leave oven on. Return cake to oven and heat until topping is bubbling well, anywhere from 3-5 minutes. Variation: use chopped pecans or walnuts instead of the coconut.
[Name] Fahdreiteh Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT24H20M [TotalTime] PT25H20M [DatePublished] 2001-10-24T10:54:00Z [Description] I originally got this recipe from Dudi Gur who donated it to a community cookbook. Fahdreiteh means mixed-up in Yiddish, but this chicken is anything but. A heavenly and delicious smell will pervade the house which is in equal only to the taste of the chicken itself. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/15/8/picluAX2s.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Hungarian", "European", "Kosher", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "3", "4", "1/2"] [RecipeIngredientParts] ["chicken pieces", "garlic", "sweet paprika", "sea salt", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 643.5 [FatContent] 46.9 [SaturatedFatContent] 12.0 [CholesterolContent] 187.5 [SodiumContent] 1369.0 [CarbohydrateContent] 5.6 [FiberContent] 0.7 [SugarContent] 0.3 [ProteinContent] 47.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Clean the chicken well and wipe dry. Prepare a marinade with the crushed garlic, paprika, sea salt, salt, oil and soy sauce. Let the mixture rest of 20 minutes. Place the chicken pieces in the marinade and turn to cover well. Cover the dish and place in the refrigerator for 24 hours (or 16, at least]. Bake uncovered for approximately one hour at 250 degrees Celsius.
[Name] Sweet and Very Gooey Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Sweet and Very Gooey 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/13/15/9/picuHJkdO.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2 - 1", "1", "6", "4"] [RecipeIngredientParts] ["chicken", "chicken wings", "margarine", "honey", "mustard", "curry powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 651.3 [FatContent] 40.9 [SaturatedFatContent] 10.3 [CholesterolContent] 142.8 [SodiumContent] 395.3 [CarbohydrateContent] 36.5 [FiberContent] 0.8 [SugarContent] 35.1 [ProteinContent] 35.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a saucepan cook the margarine, honey, mustard and curry together. Simmer for a couple of minutes. Place the chicken in a baking pan and pour the sauce over the chicken pieces. Cook at 350 degrees Fahrenheit for two hours– the longer it cooks the thicker, darker, gooier and delicious the chicken gets. Baste every thirty minutes. Reheat covered.
[Name] Zucchini Quiche [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Zucchini Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Vegetable", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "3", NA, "1", "4", "1", "1", "1/2"] [RecipeIngredientParts] ["zucchini", "onion", "garlic", "olive oil", "salt", "eggs", "milk", "heavy cream", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 438.8 [FatContent] 36.1 [SaturatedFatContent] 15.8 [CholesterolContent] 208.4 [SodiumContent] 296.4 [CarbohydrateContent] 19.4 [FiberContent] 1.1 [SugarContent] 3.2 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375f. In a skillet heat the olive oil and saute the zucchine, onions and garlic. Season with salt. Put into unbaked pie shell. Combine remaining ingredient and pour into shell over the veggies. Bake 30-35 minutes until set.
[Name] Chicken in Apple and Garlic [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Chicken in Apple and 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/13/16/1/picbiV2sT.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Apple", "Fruit", "Meat", "Healthy", "Kosher", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "2", "1 1/2", "3", "10", NA, "1", "1", "1", NA] [RecipeIngredientParts] ["white flour", "chicken breasts", "onions", "garlic", "salt", "dried basil", "dried thyme", "dried ginger"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 279.6 [FatContent] 7.1 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 49.4 [CarbohydrateContent] 33.8 [FiberContent] 1.6 [SugarContent] 6.4 [ProteinContent] 18.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the salt, pepper and mustard powder in a plastic bag with the flour. Shake the chicken in the bag until it is well coated with the seasoned flour. Heat the oil in a heavy saucepan and saute the chicken on all sides. Remove and drain. Saute the onion. Add the apple juice and garlic. Add the rest of the seasonings, orange peel and chicken. Pour into an ovenproof dish and cook in a medium oven (180 degrees Celsius] for about 45 minutes.
[Name] Mussels in White Wine and Garlic [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Mussels in White Wine and 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/13/16/2/rVJgeMcURm2uDswYmh9h_DSC05047-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/16/2/picmPwmto.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/16/2/picgOqqZe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/16/2/CPNC69QSTw2LEJ0AJzVj_DSC05044-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/16/2/qKgRu7iQUKgs3Cpid3Qa_DSC05042-2.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "4", "4", "1/2", "1/3", "6"] [RecipeIngredientParts] ["mussels", "dry white wine", "shallots", "garlic cloves", "salt", "mixed fresh herbs", "butter"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 659.1 [FatContent] 27.5 [SaturatedFatContent] 12.9 [CholesterolContent] 173.1 [SodiumContent] 1752.1 [CarbohydrateContent] 24.2 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 55.1 [RecipeServings] 4.0 [RecipeYield] 4 bowls [RecipeInstructions] Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells], and discard. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels, cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
[Name] Shrimp in a Pickle [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT8H3M [PrepTime] PT9H [TotalTime] PT17H3M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Shrimp in a Pickle recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["2 1/2", "3", "5", "8", "1", "1", "1/4", "1", "1/2", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["water", "fresh shrimp", "red onions", "bay leaves", "capers", "sugar", "salt", "olive oil", "red wine vinegar", "tarragon vinegar", "fresh lemon juice", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.4 [FatContent] 23.1 [SaturatedFatContent] 3.2 [CholesterolContent] 171.9 [SodiumContent] 1159.5 [CarbohydrateContent] 6.9 [FiberContent] 0.9 [SugarContent] 3.0 [ProteinContent] 19.2 [RecipeServings] 10.0 [RecipeYield] 10 dishes [RecipeInstructions] Bring 2 1/2 quarts water to a boil; add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails intact; devein, if desired Layer shrimp and next 3 ingredients in a large shallow dish. Stir together sugar and next 7 ingredients in a small bowl, and pour over shrimp mixture. Cover; chill 8 hours, turning occasionally. Drain before serving.
[Name] Applesauce & Raisin Muffins [AuthorId] 21656 [AuthorName] Carol [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Applesauce & Raisin Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1 3/4", "1 1/2", "1 3/4", "3", "1", "2", "2", "1", "2", "1/4"] [RecipeIngredientParts] ["eggs", "sugar", "applesauce", "flour", "cinnamon", "baking powder", "baking soda", "salt", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 392.9 [FatContent] 19.5 [SaturatedFatContent] 2.8 [CholesterolContent] 41.3 [SodiumContent] 334.9 [CarbohydrateContent] 52.7 [FiberContent] 1.5 [SugarContent] 29.1 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 18-24 muffins [RecipeInstructions] Preheat oven to 375°F. With mixer beat eggs slightly. Add sugar, oil and applesauce; beat thoroughly. In a separate bowl, mix dry ingredients together. Add dry to the applesauce mixture; mix well. Stir in raisins. Fill greased muffin tins 2/3 full and sprinkle each muffin with a bit of brown sugar. Bake for 15-20 minutes.
[Name] Garlic Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-24T10:54:00Z [Description] The first time my friend Ruth served this to my family we all fought over it. It's really delicious and I have actually trebled and quadrupled the recipe at times. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5 -6", NA, NA] [RecipeIngredientParts] ["potatoes", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 205.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.0 [CarbohydrateContent] 46.5 [FiberContent] 5.9 [SugarContent] 2.1 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the potatoes and microwave whole for 8 minutes. Spray Pam on a baking tray. Cut the potatoes into quarter-inch thick pieces. Spray with Pam and sprinkle with garlic powder (can substitute oil or margarine for Pam]. Roast uncovered in a hot oven for half an hour, or until brown. Reduce heat and keep in for another half hour.
[Name] Oriental Spaghetti Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-24T10:54:00Z [Description] This is different from most of these kinds of salads because it uses fresh peanuts instead of peanut butter. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Asian", "Kosher", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "6", "6", "1/2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["spaghetti", "honey", "soy sauce", "peanuts", "green onion", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 460.2 [FatContent] 27.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 608.8 [CarbohydrateContent] 47.0 [FiberContent] 2.6 [SugarContent] 11.8 [ProteinContent] 9.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti as per package instructions, break long pieces in half before cooking. In a saucepan over medium heat cook the oils, honey, soy sauce and dry pepper for 2 minutes. Drain spaghetti. In a large bowl pour the sauce over the pasta. Cover and refrigerate overnight. Before serving, add the remaining ingredients and mix well.
[Name] Honey Mustard Curry Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Honey Mustard Curry 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/13/16/8/picaAdhMK.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1", "1/4 - 1/2", "1"] [RecipeIngredientParts] ["honey", "prepared mustard", "curry powder", "pepper", "chicken"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 345.5 [FatContent] 18.0 [SaturatedFatContent] 5.0 [CholesterolContent] 85.0 [SodiumContent] 316.1 [CarbohydrateContent] 24.7 [FiberContent] 0.9 [SugarContent] 23.4 [ProteinContent] 22.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 175C (about 350F]. Place chicken pieces in prepared pan. Combine all ingredients and pour over chicken. Bake, covered for about 2 hours in oven.
[Name] Pepper Medley [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-24T10:54:00Z [Description] I made up this recipe one day when I went a little overboard at the market and brought home too many peppers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/16/9/13169.jpg" [RecipeCategory] Vegetable [Keywords] ["Vegan", "Kosher", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["green pepper", "orange bell pepper", "purple bell pepper", "carrot", "onion", "garlic", "brown sugar", "sesame seeds", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 239.4 [FatContent] 9.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 21.4 [CarbohydrateContent] 38.6 [FiberContent] 3.8 [SugarContent] 28.9 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut the peppers into strips. Peel the carrot and cut into very thin strips. Stir-fry in oil with the onion until the onion becomes translucent. Add the garlic and fry 1 minute longer. Add the brown sugar, sesame seeds and seasonings. Stir-fry for one minute longer. Remove from heat and serve.
[Name] Snickerdoodles [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Snickerdoodles 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/13/17/0/picnLeFR4.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kosher", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "2 3/4", "2", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["margarine", "sugar", "eggs", "self-rising flour", "cream of tartar", "baking soda", "salt", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 170.9 [FatContent] 7.8 [SaturatedFatContent] 1.4 [CholesterolContent] 16.9 [SodiumContent] 339.1 [CarbohydrateContent] 23.6 [FiberContent] 0.5 [SugarContent] 13.1 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 25 cookies [RecipeInstructions] Mix the cinnamon with the sugar in a bowl and set aside. Mix the margarine, sugar and eggs. Add the dry ingredients and form small balls. Roll the balls in the cinnamon/sugar mixture. Place on a cookie sheet 5 centimeters apart (they spread as they bake]. Bake for 8-10 minutes at 190 degrees Celsius (375 F]. Remove from the tray immediately.
[Name] Souper Rice [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT23M [PrepTime] PT5M [TotalTime] PT28M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Souper Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Kosher", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/4"] [RecipeIngredientParts] ["rice", "water", "margarine"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 138.4 [FatContent] 5.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 67.9 [CarbohydrateContent] 19.4 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix the rice and water in a microwave bowl. Cover and microwave on high for 13 minutes. Let the rice sit in the microwave for about 10 minutes after the microwave turns itself off. Remove from the bowl and rinse in a colander under cold running water. Return the rice to the bowl, add the margarine in pieces, add the soup powder, mix, cover and microwave for 2-3 minutes. Remove, mix one more time and serve.
[Name] Italian Spaghetti Frittata [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT8M [TotalTime] PT28M [DatePublished] 2001-10-24T10:54:00Z [Description] This a nice quick dish. I like to serve it with a hot salsa. This is another dish that you can add to, use more spice etc [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Spaghetti", "Cheese", "European", "Brunch", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "1", "4", NA] [RecipeIngredientParts] ["spaghetti", "parmesan cheese", "butter", "fresh parsley", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 422.9 [FatContent] 19.7 [SaturatedFatContent] 10.4 [CholesterolContent] 249.3 [SodiumContent] 282.4 [CarbohydrateContent] 43.4 [FiberContent] 1.9 [SugarContent] 1.5 [ProteinContent] 17.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain the spaghetti and stir in the cheese, 3 tbsp butter and the parsley. Let it cool slightly. add salt& pepper to the beaten eggs. In a large non stick skillet heat remaining butter, over medium heat until foaming but not brown Pour in the spagetti mixture and spread evenly. Cook for 4-5 minutes until the bottom is brown. Loosen with a spatula and invert onto a plate. Slide the frittata back into the pan and cook the other side until golden 3-4 minutes.
[Name] Chicken with Dates and Wine [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3H15M [PrepTime] PT20M [TotalTime] PT3H35M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Chicken with Dates and Wine recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/3", "3", "100", "100", "100"] [RecipeIngredientParts] ["chicken", "sweet red wine", "date honey", "honey", "dried dates", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 605.0 [FatContent] 33.3 [SaturatedFatContent] 7.4 [CholesterolContent] 115.0 [SodiumContent] 176.3 [CarbohydrateContent] 39.0 [FiberContent] 4.6 [SugarContent] 28.0 [ProteinContent] 34.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to medium-high. Clean and dry the chicken. Marinate in the red wine for up to 2 hours. Mix the silan with the date spread. Pit the dried dates. Soak the raisins in warm water for 10 minutes. Mix the dried dates and raisins with the almonds. Place the chicken pieces in a baking pan. Spread the date honey mixture all over and under the pieces. Make sure the mixture penetrates the pockets between the chicken and its skin. Toss the fruit/almond mixture over the chicken. Pour on the leftover wine marinade. Place the chicken in the oven. Bake uncovered for 20 minutes, then turn the pieces over. Continue baking until the chicken is ready and golden, approximately 45 minutes.
[Name] Honey Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Honey Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "European", "Kosher", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "3/4", "3/4", "3 1/2", "1", "1/4"] [RecipeIngredientParts] ["eggs", "honey", "sugar", "flour", "baking powder", "cinnamon"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 153.8 [FatContent] 6.1 [SaturatedFatContent] 0.9 [CholesterolContent] 21.1 [SodiumContent] 19.7 [CarbohydrateContent] 23.2 [FiberContent] 0.4 [SugarContent] 12.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 30-35 cookies [RecipeInstructions] Mix all ingredients together. Drop spoonfuls onto an ungreased baking pan. Bake at 180 degrees Celsius for 15-20 minutes.

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