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[Name] Low-Fat Berry Blue Frozen Dessert [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT24H [PrepTime] PT45M [TotalTime] PT24H45M [DatePublished] 1999-08-09T21:46:00Z [Description] Make and share this Low-Fat Berry Blue Frozen Dessert recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/YUeirxMLQaeE1h3v3qnM_229%20berry%20blue%20frzn%20dess.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/AFPDDHATWzQ0b1CDpDAT_255%20berry%20blue%20frzn%20dess.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/UYgf9nwMT2SGGJCuzILO_228%20berry%20blue%20frzn%20dess.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/PeBMJN2TGSaYks2759BA_20140722_202142.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/picuaETeN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/pictzvxW5.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Summer", "Weeknight", "Freezer", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1"] [RecipeIngredientParts] ["blueberries", "granulated sugar", "vanilla yogurt", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 170.9 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 8.0 [SodiumContent] 29.8 [CarbohydrateContent] 37.1 [FiberContent] 3.6 [SugarContent] 30.2 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss 2 cups berries with sugar. Let stand for 45 minutes, stirring occasionally. Transfer berry-sugar mixture to food processor. Add yogurt and process until smooth. Strain through fine sieve. Pour into baking pan (or transfer to ice cream maker and process according to manufacturers' directions]. Freeze uncovered until edges are solid but centre is soft. Transfer to processor and blend until smooth again. Return to pan and freeze until edges are solid. Transfer to processor and blend until smooth again. Fold in remaining 2 cups of blueberries. Pour into plastic mold and freeze overnight. Let soften slightly to serve.

[Name] Biryani [AuthorId] 1567 [AuthorName] elly9812 [CookTime] PT25M [PrepTime] PT4H [TotalTime] PT4H25M [DatePublished] 1999-08-29T13:12:00Z [Description] Make and share this Biryani 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/39/picM9Mhnw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/picHv4Ocr.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "Asian", "Indian", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", "2", "2", "8", "1/4", "8", "1/2", "1", "1", "1/4", "1/4", "1/2", "1/4", "2", "3", NA, "2", "1", "1", "8", "2", "1/3", "1/3", "1/3", "6"] [RecipeIngredientParts] ["saffron", "milk", "hot green chili peppers", "onions", "garlic", "clove", "peppercorns", "cardamom seed", "cumin seed", "poppy seed", "mace", "cilantro", "mint leaf", "fresh lemon juice", "plain yogurt", "boneless chicken", "salt", "ghee", "onion", "tomatoes", "basmati rice", "long-grain rice", "raisins", "cashews", "eggs"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1110.7 [FatContent] 58.8 [SaturatedFatContent] 16.6 [CholesterolContent] 372.8 [SodiumContent] 368.4 [CarbohydrateContent] 84.4 [FiberContent] 9.0 [SugarContent] 20.4 [ProteinContent] 63.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak saffron in warm milk for 5 minutes and puree in blender. Add chiles, onions, ginger, garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander and cumin seeds, poppy seeds, nutmeg, mace, cilantro or mint leaves and lemon juice. Blend into smooth paste. Put paste into large bowl, add yogurt and mix well. Marinate chicken in yogurt mixture with salt, covered for at least 2 - 6 hours in refrigerator. In skillet. heat oil over medium heat for 1 minute. Add ghee and 15 seconds later add onion and fry for about8 minutes. Reserve for garnish. In same skillet, cook chicken with its marinade with tomatoes for about 10 minutes over medium heat, uncovered. Remove chicken pieces from the sauce and set aside. Add rice to sauce, bring to boil, and cook, covered over low heat for 15 minutes. Return chicken and add raisins, cashews and almonds; mix well. Simmer, covered for 5 minutes. Place chicken, eggs and rice in large serving dish in such a way that yellow of the eggs, the saffron-colored rice, the nuts and the chicken make a colorful display. Add reserved onion as garnish.

[Name] Best Lemonade [AuthorId] 1566 [AuthorName] Stephen Little [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 1999-09-05T19:52:00Z [Description] This is from one of my first Good House Keeping cookbooks. You must use a *zester* in order to avoid getting any of that bitter rind, and when you zest the lemons, zest them onto some sugar from the recipe (the sugar will 'catch' all of the oils). I also advise you from personal experience to use only the best skinned lemons for the best flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/picJ4Sz3N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/pic23FWio.jpg"] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", NA, "1 1/2", NA, "3/4"] [RecipeIngredientParts] ["sugar", "lemons, rind of", "lemon, zest of", "fresh water", "fresh lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 311.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 81.5 [FiberContent] 0.4 [SugarContent] 77.2 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Into a 1 quart Jar with tight fitting lid, put sugar and lemon peel, or zest; add 1 1/2 cups very hot water (not from tap!]. With lid fitted firmly, shake jar until sugar is dissolved. Add lemon juice. Refrigerate until chilled. To Serve: Into each 12-ounce glass, over ice cubes, pour 1/4 cup of the lemon syrup. Then add chilled club soda or, if you prefer, water. Stir to mix well.

[Name] Carina's Tofu-Vegetable Kebabs [AuthorId] 1586 [AuthorName] Cyclopz [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 1999-09-03T14:54:00Z [Description] This dish is best prepared a day in advance to allow the ingredients to soak in the marinade overnight. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/picmbLig8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/picL02w0s.jpg"] [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "Low Cholesterol", "Weeknight", "Broil/Grill", "Oven"] [RecipeIngredientQuantities] ["12", "1", "2", "1", "10", "1", "3", "2", "2", "2", "1", "2", "1/2", "1/4", "4"] [RecipeIngredientParts] ["extra firm tofu", "eggplant", "zucchini", "mushrooms", "soy sauce", "low sodium soy sauce", "olive oil", "maple syrup", "honey", "red wine vinegar", "lemon juice", "garlic cloves", "mustard powder", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 536.1 [FatContent] 24.0 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 1558.6 [CarbohydrateContent] 64.2 [FiberContent] 17.3 [SugarContent] 32.1 [ProteinContent] 29.3 [RecipeServings] 2.0 [RecipeYield] 4 kebabs [RecipeInstructions] Drain the tofu, carefully squeezing out excess water, and pat dry with paper towels. Cut tofu into one-inch squares. Set aside. Cut eggplant lengthwise in half, then cut each half into approximately three strips. Cut strips crosswise into one-inch cubes. Slice zucchini into half-inch thick slices. Cut red pepper in half, removing stem and seeds, and cut each half into one-inch squares. Wipe mushrooms clean with a moist paper towel and remove stems. Thread tofu and vegetables on to barbecue skewers in alternating color combinations: For example, first a piece of eggplant, then a slice of tofu, then zucchini, then red pepper, baby corn and mushrooms. Continue in this way until all skewers are full. Make the marinade by putting all ingredients in a blender, and blend on high speed for about one minute until mixed. Alternatively, put all ingredients in a glass jar, cover tightly with the lid and shake well until mixed. Lay the kebabs in a long, shallow baking pan or on a non-metal tray, making sure they lie flat. Evenly pour the marinade over the kebabs, turning them once so that the tofu and vegetables are coated. Refrigerate the kebabs for three to eight hours, occasionally spooning the marinade over them. Broil or grill the kebabs at 450 F for 15-20 minutes, or on the grill, until the vegetables are browned. Suggestions This meal can be served over cooked, brown rice. Amounts can easily be doubled to make four servings.

[Name] Cabbage Soup [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-09-19T06:19:00Z [Description] Make and share this Cabbage Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/picVEMxk8.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["46", "4", "1", "2", "1"] [RecipeIngredientParts] ["plain tomato juice", "cabbage", "onion", "carrots", "celery"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 103.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 959.3 [CarbohydrateContent] 25.1 [FiberContent] 4.8 [SugarContent] 17.7 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix everything together and bring to a boil. Reduce heat and simmer for 30 minutes (longer if you prefer your veggies to be soft]. Refrigerate until cool. Serve chilled with sour cream.

[Name] Best Blackbottom Pie [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 1999-08-21T10:35:00Z [Description] Make and share this Best Blackbottom Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "6", "1/3", "1/4", "1/4", "2", "3", "1", "1", "1/4", "1", "2", "3", "1/4", "1/2", NA] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "sugar", "cornstarch", "salt", "milk", "vanilla extract", "water", "gelatin", "rum", "cream of tartar", "sugar"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 437.9 [FatContent] 19.3 [SaturatedFatContent] 10.9 [CholesterolContent] 94.3 [SodiumContent] 267.6 [CarbohydrateContent] 58.0 [FiberContent] 1.8 [SugarContent] 42.5 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] 1 9-inch pie [RecipeInstructions] Graham Cracker Crust: In small bowl, combine graham cracker crumbs, sugar and butter. Press evenly on bottom and sides of 9-inch pie plate. Chill until firm (about 1 hour]. Chocolate Layer: In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. In small bowl, beat egg yolks. Gradually stir in small amount of hot mixture; return to saucepan. Cook over low heat, stirring constantly, for 2 minutes. Remove from heat. Remove 1-1/2 cups custard to medium bowl; add semi-sweet chocolate morsels and vanilla extract. Stir until morsels are melted and mixture is smooth. Pour into prepared Graham Cracker Crust; chill until set (about 30 minutes]. While Chocolate Layer is chilling, prepare Vanilla Layer. Vanilla Layer: In large bowl, combine cold water and gelatin; let stand 5 minutes. Add remaining warm custard; stir until gelatin dissolves. Cool 15 minutes. Stir in rum; beat with wire whisk until smooth. Set aside. In 1-1/2 quart bowl, combine egg whites and cream of tartar; beat until foamy. Gradually add sugar; beat until stiff peaks form. Fold egg whites into custard; pour over chocolate layer. Chill until set (about 2 hours]. Garnish with whipped cream and chocolate shavings, if desired. Makes one 9-inch pie.

[Name] Warm Chicken A La King [AuthorId] 1596 [AuthorName] Joan Edington [CookTime] PT3M [PrepTime] PT35M [TotalTime] PT38M [DatePublished] 1999-09-17T04:47:00Z [Description] I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/picsSKvFd.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "2", "3", "450", "1", "2", "1/4", "1", NA, NA, "2", "2", "1", NA] [RecipeIngredientParts] ["chicken", "butter", "flour", "milk", "celery", "button mushrooms", "green pepper", "canned pimiento", "salt", "black pepper", "Worcestershire sauce", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 895.5 [FatContent] 66.8 [SaturatedFatContent] 31.9 [CholesterolContent] 405.8 [SodiumContent] 557.2 [CarbohydrateContent] 29.1 [FiberContent] 3.1 [SugarContent] 5.0 [ProteinContent] 45.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.", "Gradually add milk and cook, stirring, until thick and smooth.", "Melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured.", "Add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through.", "Season to taste. Combine the egg yolks, double cream and Worcestershire sauce. Add to the chicken mixture and heat through.", "Transfer to a serving dish and sprinkle with chopped parsley." ]

[Name] Buttermilk Pie With Gingersnap Crumb Crust [AuthorId] 1580 [AuthorName] tristitia [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 1999-08-06T00:40:00Z [Description] Make and share this Buttermilk Pie With Gingersnap Crumb Crust 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/45/pic79tPh5.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1", "2", "3", "1/4", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["sugar", "margarine", "egg", "flour", "salt", "buttermilk", "graham cracker crumbs", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 228.0 [FatContent] 7.1 [SaturatedFatContent] 1.7 [CholesterolContent] 24.5 [SodiumContent] 281.8 [CarbohydrateContent] 37.5 [FiberContent] 0.5 [SugarContent] 24.7 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Make pie crust, using 8 inch pie pan, do not bake. Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg. Stir in flour, salt, and buttermilk until well blended. Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean. Sprinkle with nutmeg and serve warm or chilled. Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan. Bake 8 to 10 minutes or until edge of crust is lightly browned. Cool on wire rack.

[Name] A Jad - Cucumber Pickle [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 1999-08-11T19:48:00Z [Description] Make and share this A Jad - Cucumber Pickle recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Thai", "Asian", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "5", "2", "1", "1", "1"] [RecipeIngredientParts] ["rice vinegar", "haeo"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 4.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 1.1 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Slice the cucumber in four lengthwise, then slice the pieces to segments about an eighth of an inch thick. Slice the tops of the chilies (green ones can be used if red are not available, but Thais like the color contrast], tap out any loose seeds and discard, then slice the chilies across into thin rounds. Slice the shallots and water chestnuts. Combine and serve. This will keep 2 or 3 weeks in a refrigerator.

[Name] Butter Pecan Cookies [AuthorId] 1573 [AuthorName] benluc [CookTime] PT9M [PrepTime] PT55M [TotalTime] PT1H4M [DatePublished] 1999-09-07T09:01:00Z [Description] Make and share this Butter Pecan Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/picfnmxck.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/picCPvxZU.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "granulated sugar", "vanilla extract", "flour", "pecan halves"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 69.0 [FatContent] 5.6 [SaturatedFatContent] 1.4 [CholesterolContent] 6.3 [SodiumContent] 15.0 [CarbohydrateContent] 4.5 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 84 cookies [RecipeInstructions] Preheat oven to 350 degrees. Cream butter in large mixing bowl. Gradually add brown sugar and granulated sugar. Cream well. Add unbeaten egg yolk and vanilla and beat well. Blend in sifted flour to form a stiff dough. Shape dough into small balls. Place on greased cookie sheet. Flatten cookies with bottom of glass dipped in sugar. Bake at 350 degrees for 7-9 minutes, till golden brown (do not overbrown.] Cool before frosting. Garnish with pecan halves.

[Name] Boston Cream Pie [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT2H15M [TotalTime] PT2H15M [DatePublished] 1999-08-24T04:35:00Z [Description] Make and share this Boston Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2 1/4", "3", "1", "1 1/2", "1/3", "1 1/2", "2", "1", "1/3", "1", "1 1/2", "1", "1/2", "1", "1/4", "1", "1 1/2", "2", "1"] [RecipeIngredientParts] ["margarine", "cake flour", "baking powder", "salt", "sugar", "vanilla", "eggs", "milk", "sugar", "cornstarch", "milk", "flour", "salt", "vanilla", "butter", "vanilla"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 688.2 [FatContent] 36.4 [SaturatedFatContent] 12.9 [CholesterolContent] 105.9 [SodiumContent] 722.3 [CarbohydrateContent] 84.0 [FiberContent] 1.6 [SugarContent] 46.2 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks form. Sift together remaining dry ingredients into another bowl. Add oil, half the milk and vanilla. Beat 1 minute at medium speed. Add remaining milk and egg yolks. Beat 1 minute, scrape bowl. Gently fold in egg whites. Bake in two greased 9x 1.5-inch round pans in 350°F oven for 25 minutes. Cool 10 minutes and then remove from pans. Cool completely. Fill with cream filling. Frost with Chocolate Glaze. French Custard Filling: In saucepan, combine sugar, flour, cornstarch and salt. Gradually stir in milk. Cook and stir until mixture thickens and boils; cook and stir 2-3 minutes longer. Stir a little of hot mixture into egg yolk; return to hot mixture. Cook and stir until mixture just boils. Add vanilla; cool. Beat until smooth; fold in whipped cream. Chocolate Glaze: Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in confectioners' sugar and vanilla until crumbly. Blend in 3 tablespoons boiling water. Add enough water (about 2 teaspoons], a teaspoon at a time, to form medium glaze of pouring consistency. Pour quickly over top of cake; spread glaze evenly over top and sides.

[Name] Chicken Breasts Lombardi [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 1999-08-14T19:58:00Z [Description] Make and share this Chicken Breasts Lombardi 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/49/m1z1F8S5mAZgyImm5zYw_Lombardi%20Chicken%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/01481162521.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/Sa0Yu0UyRoyh1B03oLnD_20161102_174049.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/01477708512.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/tHou0UsyTiAsfQo29Fpi_Lombardi%20Chicken%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/X2b0bl8aTGivq4ErsD3g_Lombardi%20chicken%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/picvZU6rd.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "12", "1/2", "1/3", "3/4", "1/2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["fresh mushrooms", "butter", "boneless skinless chicken breast halves", "flour", "butter", "marsala", "chicken broth", "salt", "mozzarella cheese", "parmesan cheese", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 627.7 [FatContent] 24.9 [SaturatedFatContent] 13.0 [CholesterolContent] 203.0 [SodiumContent] 848.9 [CarbohydrateContent] 13.7 [FiberContent] 0.6 [SugarContent] 2.0 [ProteinContent] 57.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender. Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8\" thickness, using a meat mallet or rolling pin. Dredge chicken pieces in flour. Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13x9\" baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered at 450 for 12 to 14 minutes. Broil 5 1/2\" away from heat 1 to 2 minutes or until browned.

[Name] Biscotti Di Prato [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 1999-08-31T21:19:00Z [Description] Make and share this Biscotti Di Prato 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/50/picyuYoeC.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 3/4", "2", "1", "1/4", "4", "1", "1/2", "1 2/3", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "eggs", "vanilla", "egg", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 89.4 [FatContent] 2.6 [SaturatedFatContent] 0.3 [CholesterolContent] 16.6 [SodiumContent] 23.5 [CarbohydrateContent] 14.5 [FiberContent] 0.8 [SugarContent] 7.3 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 56 biscotti [RecipeInstructions] EGG WASH 1 Egg, large 1 tsp Water In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well. In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 3/4\" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers.

[Name] Chai Tea [AuthorId] 1550 [AuthorName] Linda Sundbye [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-08-16T05:10:00Z [Description] Make and share this Chai Tea recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1 1/2", "1", NA, "10 -12", "1/2", "4 -5", "1/2", "1"] [RecipeIngredientParts] ["water", "black tea", "cinnamon stick", "milk", "sugar", "honey", "cardamom pods", "black peppercorns", "star anise", "whole cloves", "whole coriander seed"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 69.2 [FatContent] 3.8 [SaturatedFatContent] 2.1 [CholesterolContent] 12.8 [SodiumContent] 53.2 [CarbohydrateContent] 6.0 [FiberContent] 0.7 [SugarContent] 0.0 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring water and spices to boil in saucepan. Reduce heat, cover and simmer 20 minutes. Add teabags and milk, simmer 3-5 minutes. Add sweetner to taste. Serves 4. (The tea becomes spicier as it sits, may want to strain out spices].

[Name] Cafe Cappuccino [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-08-31T21:05:00Z [Description] Make and share this Cafe Cappuccino 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/52/picAkC0UW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/piccYWEE1.jpg"] [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "High Protein", "Healthy", "High In...", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "1/2"] [RecipeIngredientParts] ["instant coffee", "sugar", "nonfat dry milk solid"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 62.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 1.3 [SodiumContent] 36.6 [CarbohydrateContent] 12.8 [FiberContent] 0.0 [SugarContent] 11.8 [ProteinContent] 2.7 [RecipeServings] 18.0 [RecipeYield] 2 1/4 cups [RecipeInstructions] Stir ingredients together. Process in a blender until powdered. Use 2 Tbsp. of mixture for each cup of hot water.

[Name] Jimmy G's Carrot Cake [AuthorId] 1772 [AuthorName] Jimg2040 [CookTime] PT45M [PrepTime] PT1H5M [TotalTime] PT1H50M [DatePublished] 1999-09-08T15:39:00Z [Description] Make and share this Jimmy G's Carrot Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/4", "3", "1", "1", "1/2", "1/2", "1", "4", NA] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "five-spice seasoning", "carrots", "walnuts", "pineapple", "coconut", "raisins", "applesauce", "eggs"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 372.9 [FatContent] 10.6 [SaturatedFatContent] 3.2 [CholesterolContent] 62.0 [SodiumContent] 190.0 [CarbohydrateContent] 66.2 [FiberContent] 3.4 [SugarContent] 40.9 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan. Set pan(s] aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and 5 Spice Seasoning. Add carrots, oil, eggs, coconut. Beat with electric mixer till combined. Add walnuts, and raisins and fold into batter. Pour batter into prepared baking pan(s]. Bake in a 350~F oven for 30 - 35 minutes for round pans or 35 - 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch can in pan on a wire rack; cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refrigerator.

[Name] Carrot Cake [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 1999-09-13T15:20:00Z [Description] This is one of the few recipes my husband every requested from a coworker and brought home for me to make. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/picQ2X4D8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/pic3oloIV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/picf0dw0o.jpg"] [RecipeCategory] Dessert [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1 1/4", "2", "2", "2", "2", "1", "1", "1/2", "1", "1 1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["carrots", "eggs", "white sugar", "all-purpose flour", "baking powder", "baking soda", "cinnamon", "salt", "nutmeg", "golden raisin", "confectioners' sugar", "cream cheese", "light corn syrup", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 522.6 [FatContent] 27.1 [SaturatedFatContent] 4.9 [CholesterolContent] 69.8 [SodiumContent] 534.8 [CarbohydrateContent] 67.0 [FiberContent] 1.6 [SugarContent] 47.9 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] 1 bundt [RecipeInstructions] ["Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.", "Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins.", "Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or Bundt pan.", "Bake at 350 degrees F (175 degrees C] oven for 45 to 50 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.", "To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake." ]

[Name] Betty Crocker's Southwestern Guacamole Dip [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 1999-09-15T03:25:00Z [Description] Make and share this Betty Crocker's Southwestern Guacamole Dip 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/55/piclZzIyA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/55/picMUqRBi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/55/picmeltus.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/55/picO6xTtc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/55/pic1hlVfW.jpg" ] [RecipeCategory] Southwestern U.S. [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1/2", "4", "1/4"] [RecipeIngredientParts] ["avocados", "tomatoes", "salt", "garlic", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 415.9 [FatContent] 36.9 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 310.6 [CarbohydrateContent] 24.9 [FiberContent] 17.3 [SugarContent] 2.8 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and mash avocados until lumpy. Add remaining ingredients and chill for 1 - 2 hours.

[Name] Buttermilk Pie [AuthorId] 1581 [AuthorName] thefensk [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-08-30T10:02:00Z [Description] This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the &quot;lost&quot; phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/nTwHmSmmRqGCr5HAUapC_pie-1194.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/KVgOoNMtRF6wvr5F2LN8_IMG_20180506_232451.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/56/FNPRvh8RVDt87oJMvdaQ_166757453857297.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/a_270/v1/img/recipes/56/YrLhorGAT1ifQL8kR6Wi_image.jpg?rotate=270", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/picJXAlyG.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/56/JOBnvLyxTLOaUX9iAHwY_10158835129563134.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/56/ZdWr5wSqTXxLp9gQKZva_6177182B-027F-47EE-9C80-39990213CCFC.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/56/VZPyxCFZRGDdqWjVI3Ig_0553DC1D-4ACE-4409-9EDD-5E05816DABF8.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/56/PqvYaX51TkK0ftMAzQpW_SPhotoEditor-20180123_200317.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/J2tzJWCfRymRlQleEd6y_pie-1181.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/LOQPyV1SkSvINuu2lHnQ_pie-1178.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/FKfvNy09TZOJZXhks55M_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/WcvltJdQpaBj0VuIwkRM_20150221_185141.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/pfKfVg22RWae0KXp4Zxx_IMG_20150221_124006.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/picJEONrC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/picrMc1hm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/picI0FnqN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/picm865Ry.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/picpY7xxC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/picG0knyL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/picMujOhS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/6mu4U7FdQvSbUJcZsfnb_2285843731647190.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/56/irAZOAxdSjOqcEnJuVTG_2285843731647190.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/56/pzhS4q7QKSMqZASDBtNB_IMG_20180506_232451.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/56/Vg7ihmiYSTeiZMT2CpTQ_Buttermilk%20pie.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/56/M3067khQQjC4cYTLtBSM_20170312_211847.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/NNse5q3TRZum6MXQVNya_IMG_6814.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/56/pick370mI.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "3", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "flour", "eggs", "salt", "vanilla", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 171.0 [Calories] 395.9 [FatContent] 19.1 [SaturatedFatContent] 9.8 [CholesterolContent] 101.5 [SodiumContent] 269.8 [CarbohydrateContent] 52.2 [FiberContent] 0.7 [SugarContent] 39.9 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400°F.", "Beat the butter and sugar together until light.", "Add the eggs and beat; then beat in vanilla.", "Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.", "Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.", "Pie should turn a nice golden brown and a knife inserted should come out clean.", "I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.]." ]

[Name] Black Bean Salsa [AuthorId] 1569 [AuthorName] Linda7 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-08-31T21:02:00Z [Description] Make and share this Black Bean Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Black Beans", "Beans", "Mexican", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2 -3", "2 -3", "2 -3", "2 -3", "2", "2", NA, NA] [RecipeIngredientParts] ["black beans", "tomatoes", "roma tomatoes", "green onions", "garlic", "cilantro", "white pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 114.3 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 15.6 [FiberContent] 5.5 [SugarContent] 1.4 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a bowl. Serve with tortilla chips.

[Name] Low-Fat Burgundy Beef & Vegetable Stew [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2H14M [PrepTime] PT30M [TotalTime] PT2H44M [DatePublished] 1999-08-14T19:48:00Z [Description] Make and share this Low-Fat Burgundy Beef & Vegetable Stew 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/58/picnE8qoe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/58/picwiayaY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/58/picAaGXgc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/58/picD2ey4Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/58/picKtSTwb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/58/picY2Aqui.jpg"] [RecipeCategory] Stew [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1/2", "1", "1/2", "3", "5 1/2", "1", "2", "1"] [RecipeIngredientParts] ["beef eye round", "dried thyme leaves", "salt", "pepper", "ready-to-serve beef broth", "Burgundy wine", "garlic", "cornstarch", "frozen sugar snap peas"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 280.1 [FatContent] 6.0 [SaturatedFatContent] 1.5 [CholesterolContent] 66.9 [SodiumContent] 591.5 [CarbohydrateContent] 22.4 [FiberContent] 6.1 [SugarContent] 9.2 [ProteinContent] 29.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time] and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to boil; reduce heat to low. Cover tightly and simmer 1 1/2 hours. Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

[Name] Lou's Fabulous Bruschetta [AuthorId] 1578 [AuthorName] klcesarz [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 1999-09-13T04:06:00Z [Description] Make and share this Lou's Fabulous Bruschetta 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/59/pickKDLXe.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "Low Cholesterol", "Healthy", "Spring", "Summer", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", NA, NA, "3/4", NA, NA, "4 -5", "1 -2", "4 -5"] [RecipeIngredientParts] ["French baguette", "butter", "garlic powder", "ricotta cheese", "parmesan cheese", "salt", "tomatoes", "olive oil", "fresh basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 221.5 [FatContent] 6.5 [SaturatedFatContent] 2.5 [CholesterolContent] 11.8 [SodiumContent] 367.8 [CarbohydrateContent] 32.5 [FiberContent] 2.5 [SugarContent] 1.8 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut baguette into slices. Butter and then sprinkle garlic powder each piece, and bake till lightly golden brown. Mix garlic powder, Parmesan cheese, and salt in the ricotta cheese, till a lovely blended taste. Dice tomatoes in small cubes, add Olive Oil, and small strips of fresh basil leaves, cut into thin strips. Spread the ricotta mixture, generously on the cooled garlic bread slices. Top with tomato mixture and bake at 350F for 10 minutes. Enjoy!

[Name] Blueberry Dessert [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 1999-08-16T05:59:00Z [Description] Make and share this Blueberry Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "16", "1", "1", "1/4"] [RecipeIngredientParts] ["Bisquick baking mix", "sugar", "butter", "margarine", "eggs", "frozen blueberries", "Bisquick baking mix", "sugar", "firm butter", "margarine"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 381.1 [FatContent] 17.3 [SaturatedFatContent] 8.8 [CholesterolContent] 62.1 [SodiumContent] 437.6 [CarbohydrateContent] 54.5 [FiberContent] 1.6 [SugarContent] 36.9 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees. Mix 2 cups baking mix, 1/2 cup sugar, 1/2 cup butter and egg yolks until crumbly. Press into ungreased rectangular pan, 13x9x2\". Bake 10 min. Beat egg whites until stiff; fold in blueberries. Spread over baked layer. Mix remaining ingredients until crumbly; sprinkle over blueberry mixture. Bake until golden brown, about 20 min.

[Name] Brownie Heart Cake [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT42M [PrepTime] PT35M [TotalTime] PT1H17M [DatePublished] 1999-09-07T14:15:00Z [Description] Make and share this Brownie Heart Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1", "3", "3/4", "1/2", "1/4", "3/4", "1/4", "1", "1/2", NA, NA] [RecipeIngredientParts] ["brown sugar", "butter", "vanilla", "eggs", "all-purpose flour", "salt", "white chocolate", "butter", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4713.8 [FatContent] 286.5 [SaturatedFatContent] 144.2 [CholesterolContent] 1097.5 [SodiumContent] 2157.8 [CarbohydrateContent] 509.9 [FiberContent] 29.0 [SugarContent] 392.5 [ProteinContent] 71.7 [RecipeServings] nan [RecipeYield] 1 Large cake [RecipeInstructions] ["CAKE: Grease 5 cup heart shaped pan; dust with unsweetened cocoa", "powder and set aside. In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.", "Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended.", "Stir in nuts; spread in prepared pan.", "Loosely cover tip of heart with foil to prevent from drying out. Bake in 350xF oven for 35 to 40 minutes or until just barley firm to the touch.", "Let cool in pan for 10 minutes; turn out onto rack and let cool completely.", "FROSTING: In top of double boiler over hot, not boiling, water, melt white chocolate with butter.", "(Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.] Remove from heat and let cool slightly; stir in sour cream until smooth and blended.", "Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake. GARNISH: Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge." ]

[Name] Black Bean, Corn, and Tomato Salad [AuthorId] 1570 [AuthorName] Dave Miner [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-08-19T05:12:00Z [Description] This is easy, delicious, colorful, delicious, uses currently-in-season fresh corn and tomatoes, and, oh yes, is really good. I made a double batch of this yesterday for two of us, and we just polished off the rest of it this evening. BTW, Ordinary tomato is fine instead of plum tomato (and we happen to use more of it); I highly recommend flat-leaf parsley, if you can find it, because the curly stuff is not nearly as flavorful; You can use radicchio or any other kind of lettuce (if you choose to use any at all); The salad tastes even better the second day!; Flavor is better when served closer to room temp as opposed to ice cold. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Corn", "Beans", "Vegetable", "Low Cholesterol", "Healthy", "Free Of...", "Spring", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1", "2", "1", "4"] [RecipeIngredientParts] ["fresh lemon juice", "olive oil", "black beans", "fresh corn kernels", "plum tomato", "scallion", "fresh parsley leaves", "cayenne", "boston lettuce leaves"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 407.8 [FatContent] 15.4 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 20.0 [CarbohydrateContent] 55.8 [FiberContent] 16.6 [SugarContent] 4.3 [ProteinContent] 17.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste. Let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them.

[Name] Cabbage and Sausage Soup [AuthorId] 1544 [AuthorName] tranch [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-09-07T12:52:00Z [Description] Make and share this Cabbage and Sausage Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1 1/2", "2", "4", "1/4", "1/2", "1/4", "1/2", "1/2", "1 1/4", "6", "6"] [RecipeIngredientParts] ["olive oil", "Italian sausage", "garlic", "red pepper flakes", "salt", "black pepper", "sun-dried tomato", "white wine", "cabbage"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 586.1 [FatContent] 38.7 [SaturatedFatContent] 12.3 [CholesterolContent] 71.9 [SodiumContent] 2020.8 [CarbohydrateContent] 26.1 [FiberContent] 3.5 [SugarContent] 11.6 [ProteinContent] 30.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a medium stockpot or Dutch oven heat olive oil, over high heat, and saute sausage for 3 minutes.", "Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes.", "Reduce heat to medium high and saute until onions are soft, about 3 - 5 minutes.", "Stir in the wine and cook 2 minutes.", "Add cabbage, reserved sausage and chicken stock.", "bring to a boil, reduce heat and simmer 15 minutes.", "- - - - - - - - - - - - - - - - - - NOTES : To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top." ]

[Name] Almond Pound Cake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-08-07T16:33:00Z [Description] Make and share this Almond Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "3 1/2", "1 1/4", "4", "2 1/4", "5", "1", "1/2"] [RecipeIngredientParts] ["butter", "almond paste", "sugar", "eggs", "flour", "cornstarch", "baking powder", "milk"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 408.5 [FatContent] 17.9 [SaturatedFatContent] 9.0 [CholesterolContent] 118.9 [SodiumContent] 159.4 [CarbohydrateContent] 56.0 [FiberContent] 1.3 [SugarContent] 29.0 [ProteinContent] 6.9 [RecipeServings] 10.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Cream butter and almond paste until fluffy. Add sugar, gradually add eggs, one at a time. Mix together flour, cornstarch and baking powder, then add flour mixture and milk alternately. Bake in greased 9x5 loaf pan for 1 hour. Double recipe for a bundt pan and bake 75 minute. Cool 10 min in pan, then turn out and cool completely. Serve with powdered sugar, orange glaze or chocolate glaze.

[Name] Black Coffee Barbecue Sauce [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-09-10T21:43:00Z [Description] It's great to know folks like this sauce so much! I wish I could take credit for it but it was adopted after the original member left. Thank you, all, just the same.

[Name] Bourbon Pecan Pound Cake [AuthorId] 1573 [AuthorName] benluc [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 1999-09-01T09:01:00Z [Description] Make and share this Bourbon Pecan Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2 1/2", "6", "3", "2", "1", "1", "1", "1/2", "1 1/2", "2", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "cake flour", "baking powder", "salt", "nutmeg", "sour cream", "Bourbon", "pecans", "powdered sugar", "Bourbon", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 697.7 [FatContent] 31.7 [SaturatedFatContent] 13.6 [CholesterolContent] 143.6 [SodiumContent] 441.9 [CarbohydrateContent] 91.2 [FiberContent] 1.9 [SugarContent] 62.6 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine butter and sugar in bowl of electric mixer and blend until light and fluffy. Add eggs one at a time, beating constantly. Sift together flour, baking powder, salt, and nutmeg. Blend sour cream and bourbon. Alternately add flour and sour cream mixture to batter. Add pecans. Grease bottom and sides of tube or bunt pan. Pour in batter and bake at 325 degrees for about one hour and 30 minutes. Test cake frequently after first hour and 15 minutes for doneness. Let cake cool in pan for 15 minutes before turning out on wire rack. To prepare glaze, combine sugar and bourbon. Stir while gradually adding water. Add only enough water to make a pourable glaze without allowing mixture to become too thin. Pour glaze over top of warm cake and let dribble down sides.

[Name] Chicago Style Pizza [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT2H38M [PrepTime] PT35M [TotalTime] PT3H13M [DatePublished] 1999-08-22T04:56:00Z [Description] Make and share this Chicago Style Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "1 1/2", "1/4", "3", "2", "0.5", "1", NA, NA, "1/4", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["dry yeast", "water", "sugar", "salt", "flour", "cornmeal", "mozzarella cheese", "oregano", "pepper", "green pepper", "mushroom", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.4 [FatContent] 24.5 [SaturatedFatContent] 10.1 [CholesterolContent] 55.0 [SodiumContent] 990.0 [CarbohydrateContent] 41.1 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 20.9 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] For crust, dissolve yeast in water. Add sugar, salt and 2 tablespoons oil. Stir in flour to make a soft dough. Turn out onto well floured board. Knead about 3 minutes. Put in greased bowl; cover and let rise in warm place about 1 1/2 hours. Brush a 14-inch deep-dish pizza pan with 2 tablespoons oil; sprinkle with corn meal. Punch dough down; press in bottom of pan. Let rise 30 minutes. Punch down again, lightly coat with olive oil. Cook at 450 degrees for about 10 minutes until set. (Punch down dough after 5 minutes or so.] Arrange cheese over dough. Place pepperoni, olives, peppers and mushrooms over cheese. Spread pizza sauce. Sprinkle with oregano, crushed pepper and Parmesan cheese. Place pizza in oven and cook at 450 degrees until cheese is melted and crust is golden (about 20 to 25 minutes]. Makes 8 slices.

[Name] Chicha Peruana [AuthorId] 1595 [AuthorName] Enrique1 [CookTime] PT1H50M [PrepTime] PT2H45M [TotalTime] PT4H35M [DatePublished] 1999-08-14T06:20:00Z [Description] Chicha (corn beer). Chicha is made in South and, to a lesser extent, Central America. Unlike African opaque beer, it is not brewed commercially, but instead is made and served in what sound to me like wee tiny brewpubs. An abbreviated version is also made in people's kitchens. Chicha is consumed whilst still fermenting and so is low in alcohol. It is often spiced and may also be served with fruit. With Bill's help and a little patience, a friend and I recently completed a batch. This was a very interesting and satisfying endeavour which included growing and malting the corn used. Every step of the process was very simple, and I highly recommend attempting this at home. My second crop of corn is about to come in and the results were good enough that I will be doing this again in the near future. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "Free Of...", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1"] [RecipeIngredientParts] ["piloncillo cone", "Nottingham dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 2.7 [FiberContent] 1.5 [SugarContent] 0.0 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Procedure: Mash for 90 minutes at 160°F. We did two 1.5 gallon batches, each spiced differently (one with curacao/coriander, the other with allspice/cinammon]. We would rather have used a higher proportion of jora, but on brewday we discovered that our ability to determine the weight of things is seriously imparied. Instead of the 4.5lbs we thought we had, we found we had only 3lbs of jora. Rather than readjust (the OG would have been more appropriate at ~1.045 in any case], we added more sugar, a course of action that was inspired by homebrewed Weizen as much as anything else. The result is a very tasty beverage, pretty big all the way around on corn, and yet the flavor is quite subtle. Be warned that chicha is at its peak 2 to 4 days after pitching while it still retains some sweetness and body. Once the chicha ferments out, you are left with a fairly bland beverage that reminds me of iced tea more than anything else. If I'd been thinking (chicha lends itself to gulping], I would have kegged the stuff on the third day after pitching and stuck it in the fridge. While we took the trouble to grow our own (blue] corn, I see no reason why one could not start with good ol' yellow corn from the grocery store (domestic 20-row?] In fact, I plan on doing this if only to see what kind of chicha it makes. Specifics: OG: 1.055 FG: 1.012 Types of Chicha So far, there appear to me to be several main ways in which chicha de jora is made. These range in difficulty from trivial to a process almost indentical to what barley-beer homebrewers are familiar with. Facil (easy] - Corn is mixed with water and sugar and allowed to sit for several days until the corn begins to germinate. The sugar ferments and the corn, lending nothing fermentable, adds flavor. Abbreviated - The jora is mashed but the mash is ultimately brought to a boil, allowed to settle, and the clear liquid, or upi, now finished chicha, is drawn off. Traditional - Similiar to the Abbreviated method, but the jora is mashed and the mash is allowed to settle. The upi is drawn off the mash into a separate vessel for boiling. Modern - The ground jora is mashed and lautered through some sort of filtering device such as a manifold or false bottom. This process is helped by the inclusion of some crushed malted barley (Barley Assisted]. The first is apparently how much chicha is made in people's kitchens. Bill Ridgely describes most of the others in his articles. Also note that the methods that include mashing use a batch sparge. That is, the sweet liquor (upi] is merely drained from the mash and there are no continuous additions of sparge water to the surface of the mash. Certainly sparging can be performed if desired, but it is neither traditional nor necessary (corn kernels have no husk and therefore do not form a filterbed]. Chicha is traditionally allowed to spontaneously ferment. For the last type (Modern], George Duarte suggests that ground, unmalted corn could be mixed with a small amount of crushed 2-row malted barley and boiled for 20 minutes or so to gelatinize the starch in the corn. This gooey mass would then be added to more water and barley malt and mashed as per 'normal' homebrew procedures. This could probably be sparged as usual.

[Name] Buckwheat Bread [AuthorId] 1547 [AuthorName] Morton Design Graph [CookTime] PT3H [PrepTime] PT35M [TotalTime] PT3H35M [DatePublished] 1999-08-24T04:19:00Z [Description] Make and share this Buckwheat Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "2", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "buckwheat flour", "light brown sugar", "whole wheat flour", "buttermilk", "salt", "caraway seed", "all-purpose flour"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 2389.3 [FatContent] 27.3 [SaturatedFatContent] 7.1 [CholesterolContent] 379.4 [SodiumContent] 2717.0 [CarbohydrateContent] 466.9 [FiberContent] 57.5 [SugarContent] 30.2 [ProteinContent] 97.8 [RecipeServings] nan [RecipeYield] 1 large loaf [RecipeInstructions] Proof the yeast in the lukewarm water with the sugar. After you get a yeast sponge add the buttermilk (room temperature], salt, eggs and the three different kinds of flour and caraway seeds. Mix well. Take the dough out onto a lightly floured work surface, kneading until smooth. Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk. This will take from 1~/2 to 2 hours. Take the dough out and punch it down a couple of times. Knead and shape the dough into a loaf and place in a buttered loaf pan (9~ by 5~]. Let stand in a warm place, covered with a towel, to rise for about 1 hour or until doubled in size. Preheat the oven to 400 degrees. Brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger. Cool wrapped in a towel.

[Name] Chicken and Dumplings [AuthorId] 1582 [AuthorName] Diana van den Broek [CookTime] PT43M [PrepTime] PT1H25M [TotalTime] PT2H8M [DatePublished] 1999-08-25T06:51:00Z [Description] Make and share this Chicken and Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Winter", "Weeknight", "Broil/Grill", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "2", "1/4", "1", "1", "1", NA, NA, "2", "1/4", "3", "3/4", "1"] [RecipeIngredientParts] ["chicken", "carrot", "celery", "onion", "chicken bouillon cubes", "butter", "flour", "sherry wine", "lemon juice", "salt", "baking powder", "salt", "shortening", "milk", "peas"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 657.9 [FatContent] 42.7 [SaturatedFatContent] 14.4 [CholesterolContent] 188.7 [SodiumContent] 637.7 [CarbohydrateContent] 19.1 [FiberContent] 2.1 [SugarContent] 2.6 [ProteinContent] 46.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chickens in large saucepan, cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock. Melt butter and stir in 1 cup flour until smooth. Add to straine reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, salt to taste and, if desired, food color. For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl. Cut in shortening until mixture resembles cornmeal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoon onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chicken and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce and sprinkle with peas for color.

[Name] Brownie Pudding [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 1999-08-20T09:50:00Z [Description] Make and share this Brownie Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1/4", "1/2", "1", "2", "1/2", "1/2", "1 3/4"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "salt", "milk", "vanilla", "butter", "brown sugar", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 182.8 [FatContent] 5.9 [SaturatedFatContent] 3.6 [CholesterolContent] 7.8 [SodiumContent] 160.2 [CarbohydrateContent] 34.0 [FiberContent] 2.1 [SugarContent] 25.3 [ProteinContent] 2.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Combine flour, granulated sugar, 1/4 cup cocoa, baking powder and salt in a bowl. Stir in milk, butter and vanilla until smooth. Stir in chocolate chips. Spread in ungreased shallow 1 1/2 quart casserole. Sprinkle brown sugar and 1/4 cup cocoa on top. Place in oven, pour boiling water over top. Bake 35 minutes, cool 10 minutes before serving. Serve with ice cream if desired.

[Name] Bratwurst [AuthorId] 1547 [AuthorName] Morton Design Graph [CookTime] PT1H [PrepTime] PT50M [TotalTime] PT1H50M [DatePublished] 1999-08-22T05:04:00Z [Description] Although they can be made with a fine grind, we prefer the slightly coarse texture obtained with the 3/8 in. (0.95 cm) plate. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Free Of...", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "7", "1", "1", "1/2", "2", "2", "2", "1", "4", "5", NA, NA] [RecipeIngredientParts] ["milk", "fine salt", "white pepper", "mace", "ginger", "nutmeg", "powdered soy protein concentrate", "eggs", "fresh parsley"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 1243.1 [FatContent] 74.6 [SaturatedFatContent] 27.6 [CholesterolContent] 418.3 [SodiumContent] 1519.1 [CarbohydrateContent] 28.3 [FiberContent] 6.6 [SugarContent] 11.1 [ProteinContent] 113.3 [RecipeServings] nan [RecipeYield] 10 pounds (4.5 kg) [RecipeInstructions] Grind the veal and pork with a 3/8 in. (0.95 cm] plate. Place the ground meat into a mixing tub and add all remaining ingredients. Mix very thoroughly. Return to the cooler and chill at least 1 hour. Stuff the prepared casings.Tie into 4 in. (10 cm] links. Poach the sausages in good veal stock for the best flavor. Cover with the cold stock and heat gently. Maintain a temperature of no more than 160 F (710C]. When the sausages reach an internal temperature of 140 F (60 C], remove from the stock. Cool quickly. Dry wrap, and refrigerate for use.

[Name] Brownie Cheesecake Torte [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] PT55M [PrepTime] PT35M [TotalTime] PT1H30M [DatePublished] 1999-08-22T04:49:00Z [Description] Make and share this Brownie Cheesecake Torte 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/74/kZ2yXx22RimC8sHBAlFa_image.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["15 1/4", "2", "1/2", "4", NA, "1/2", "2", "4", "1", "8", "8", "2", "3", "2", NA, NA] [RecipeIngredientParts] ["instant coffee granules", "cinnamon", "sugar", "sugar", "all-purpose flour", "vanilla extract", "fat free cream cheese", "skim milk", "fresh raspberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.1 [FatContent] 4.9 [SaturatedFatContent] 3.0 [CholesterolContent] 15.9 [SodiumContent] 194.7 [CarbohydrateContent] 14.4 [FiberContent] 0.5 [SugarContent] 10.9 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Preheat oven to 425 degrees F. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Set aside. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

[Name] California Chilled Salsa [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 1999-09-06T05:11:00Z [Description] Make and share this California Chilled Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "celery", "onion", "green pepper", "salt", "cider vinegar", "sugar", "green chili pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 354.9 [CarbohydrateContent] 4.9 [FiberContent] 0.9 [SugarContent] 3.3 [ProteinContent] 0.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] * Also delicious made with red sweet peppers or a combination of red and green for nice color. Combine all ingredients; if finer texture is desired may be put through food grinder using fine blade. Cover tightly and chill overnight. Serving Ideas : Serve cold as a relish with meat. Kim C.

[Name] Alfredo Sauce [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 1999-09-15T04:26:00Z [Description] This is my son's favorite meal. I make it with shrimp for him for his birthday every year. GREAT for company because it is so easy and yet taste wonderful! I cook this in the microwave, but I'm sure you could do it on the stove too. Times are what work in my microwave. Please use your own good judgment on times to use in your microwave. (In my quest to eat healthier, I now make it with light butter, light cream and reduced fat Parmesan cheese. It still tastes wonderful, but there isn't any guilt!)

[Name] Buttermilk Ranch Dressing [AuthorId] 1582 [AuthorName] Diana van den Broek [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-08-18T04:20:00Z [Description] Make and share this Buttermilk Ranch Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3", "3/4", "1/2", "2", "1", "1", NA] [RecipeIngredientParts] ["garlic", "salt", "buttermilk", "sour cream", "lime juice", "parsley", "chives"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 267.2 [FatContent] 20.6 [SaturatedFatContent] 12.8 [CholesterolContent] 46.4 [SodiumContent] 577.9 [CarbohydrateContent] 14.1 [FiberContent] 0.3 [SugarContent] 7.7 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Mash together garlic and salt to form a paste. Remove to a small bowl. Whisk in buttermilk sour cream, lime juice, parsley, chives, and salt and pepper. Taste and adjust seasonings. Use immediately or cover and refrigerate.

[Name] Brisket with Sauerkraut and Applesauce [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 1999-09-06T04:33:00Z [Description] Make and share this Brisket with Sauerkraut and Applesauce recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "2", "1"] [RecipeIngredientParts] ["stewed tomatoes", "sauerkraut", "applesauce", "dark brown sugar", "beef brisket"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.9 [FatContent] 13.6 [SaturatedFatContent] 5.4 [CholesterolContent] 36.5 [SodiumContent] 475.7 [CarbohydrateContent] 19.3 [FiberContent] 2.3 [SugarContent] 8.5 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large cook pot place undrained tomatoes, sauerkraut with applesauce and brown sugar. Bring to a boil. Lower heat and add brisket so that mixture can cover some of brisket.Cover and simmer until meat is fork tender ( about 3 hours ]; spooning sauce over brisket intermittently. When meat is done, place brisket on serving platter. Remove excess fat from pot. Season sauce to taste ( more sugar, spices etc. ]. Thicken if desired with a bit of cornstarch mixed with some cold water and add to sauce and cook and stir till thickened. For best serving, prepare brisket ahead of time, let cool completely, slice meat, cover with sauce and refrigerate till needed ( may be frozen ]. Gently reheat and serve slices of meat and sauce.

[Name] Bread Pudding [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-09-19T06:23:00Z [Description] Make and share this Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "9", "1/2", "1", "2", "1/4"] [RecipeIngredientParts] ["milk", "eggs", "sugar", "salt", "real vanilla", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 487.1 [FatContent] 25.6 [SaturatedFatContent] 14.5 [CholesterolContent] 264.8 [SodiumContent] 597.1 [CarbohydrateContent] 49.3 [FiberContent] 0.4 [SugarContent] 29.6 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix bread and milk together.", "Add the 2 eggs and the 2 egg yolks with 5 tbsp of sugar and salt.", "Add to the milk mixture will be the vanilla and butter.", "Mix well and pour into a slightly greased 1 1/2 quart casserole.", "Bake in a pie pan of water at 350° oven for 45 minutes.", "For the Meringue topping: Beat the egg whites until stiff and add the 4 tbsp of sugar to it.", "Pour in slowly", "Top the already baked pudding with it--making swirly peaks for decorations.", "Bake again at 300° until a golden brown." ]

[Name] All Purpose Quick Mix With 28 Variations [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-09-10T17:09:00Z [Description] --Adopted Recipe--

[Name] Brazilian Empadinhas [AuthorId] 1600 [AuthorName] Leon Miriam Posvol [CookTime] PT2H37M [PrepTime] PT1H [TotalTime] PT3H37M [DatePublished] 1999-08-24T05:35:00Z [Description] The empanadas in Brazil are different from those in other Latin american countries and are called empadas or empadinhas. They look more like mini pies [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/82.jpg" [RecipeCategory] Brazilian [Keywords] ["South American", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2 1/2", "1/2", "1/4", "1", "1", "3", "1", "1/2", "1/2", "3", "1", "1", NA, NA, NA, "1/2", "2", "2", "1", "2"] [RecipeIngredientParts] ["butter", "flour", "salt", "margarine", "milk", "water", "shrimp", "onion", "tomatoes", "parsley", "lemon", "salt", "pepper", "Tabasco sauce", "garlic", "cornstarch", "olive oil", "cumin", "bell peppers"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 329.7 [FatContent] 16.7 [SaturatedFatContent] 3.4 [CholesterolContent] 77.5 [SodiumContent] 446.8 [CarbohydrateContent] 35.6 [FiberContent] 2.0 [SugarContent] 1.9 [ProteinContent] 9.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] DOUGH Cut butter into salt and flour. Stir in rest of the ingredients and knead to combine or just process everything until it forms a ball. Let rest covered 1 hour Make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough. Place 2 tsp. of the cold filling into the lined tins. Make small balls with the rest of the dough. Flatten them to make lids for the mini pies. Brush tops with egg yolk Bake in preheated 350 F oven for 30 to 35 minutes or until golden brown. SHRIMP FILLING Clean and devein shrimp, saving heads and shells. Make a broth with the shells and heads and 2 cups water. Cook 1 hour, uncovered over low heat. Strain broth and cook it down to 1/2 cup. Cook onions and garlic in olive oil until they start changing color. Add bell pepper and cook 2 minutes, Add tomatoes, broth and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 Tbsp water. Stir until thick. Add parsley. Let cool before using NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro

[Name] Bubble and Squeak [AuthorId] 1544 [AuthorName] tranch [CookTime] PT2H27M [PrepTime] PT30M [TotalTime] PT2H57M [DatePublished] 1999-08-28T02:59:00Z [Description] Make and share this Bubble and Squeak recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "Weeknight", "Broil/Grill", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/4", "4", "1/3", "1/2", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["baking potatoes", "unsalted butter", "heavy cream", "bacon", "onion", "celery", "sage", "white pepper", "Brussels sprout"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 480.7 [FatContent] 24.9 [SaturatedFatContent] 11.5 [CholesterolContent] 54.9 [SodiumContent] 286.1 [CarbohydrateContent] 56.9 [FiberContent] 7.6 [SugarContent] 4.9 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash potatoes under cold running water then place in a large saucepan. Cover with salted water, bring to a boil, reduce heat and simmer until soft, uncovered, about 15 minutes. Drain and set aside and allow to cool slightly. Peel potatoes and mash. Add butter and cream and mix well. Meanwhile fry bacon until crisp. Drain on paper towel and set aside. In the same skillet add onion to bacon drippings and saute until soft, about 3 - 5 minutes. Stir in celery, sage and pepper and saute 2 minutes longer. Add lemon juice. Combine vegetables with mashed potatoes, stir well to combine and refrigerate for 2 hours. Shape potato mixture into 10 patties. Melt 2 tablespoons butter in a large skillet and saute patties until brown and crispy, about 5 minutes per side. Crumble bacon over top and serve. - - - - - - - - - - - - - - - - - -

[Name] Braised Brussels Sprouts With Vinegar and Dill [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT23M [PrepTime] PT25M [TotalTime] PT48M [DatePublished] 1999-09-07T14:16:00Z [Description] Make and share this Braised Brussels Sprouts With Vinegar and Dill 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/84/pickFstbF.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "2", NA] [RecipeIngredientParts] ["Brussels sprouts", "fresh dill", "wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 40.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 23.9 [CarbohydrateContent] 8.1 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Trim sprouts; halved if desired. In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender. Drain, refresh under cold running water and drain again. In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well. Bake, covered, in 350°F oven for 10 minutes. Uncover and bake for 5 minutes longer.

[Name] Butter Madeira Cake [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H45M [PrepTime] PT1H10M [TotalTime] PT2H55M [DatePublished] 1999-09-12T06:01:00Z [Description] Make and share this Butter Madeira 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/85/picH7CI8k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/picxHaQSq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/pic3a9BE3.jpg"] [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["225", "2", "175", "175", "3", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "caster sugar", "butter", "eggs", "milk", "vanilla essence"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 373.8 [FatContent] 19.9 [SaturatedFatContent] 11.8 [CholesterolContent] 126.3 [SodiumContent] 243.8 [CarbohydrateContent] 43.9 [FiberContent] 0.8 [SugarContent] 22.2 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease lined tin with melted butter. Sift flour and baking powder into processor and add all remaining ingredients. Run machine for 20 counts. Scrape down sides. Run machine for a further 30 counts. Transfer to prepared tin and spread evenly with a spatula. Bake at 160° C for 1 1/2 hours. Leave in tin 15 minutes before turning onto a rack. VARIATIONS Seed cake = Add 2-3 tsp caraway seeds after scraping down the sides. Orange Cake = omit vanilla. Add 1 tsp orange peel. Lemon Cake = Add 1 tsp lemon peel. Chocolate Speckle Cake = Add 1 crushed Chocolate Flake Bar after scraping down sides. Raisin Cake = Add 3 oz raisins after scraping down sides. Spicy Cake = Add 2-3 tsp Mixed Spice with the other ingredients.

[Name] Butter Dips [AuthorId] 1559 [AuthorName] Will Parkinson [CookTime] PT20M [PrepTime] PT1H5M [TotalTime] PT1H25M [DatePublished] 1999-09-15T03:40:00Z [Description] Make and share this Butter Dips recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2 1/4", "1", "3 1/2", "3/4", "1"] [RecipeIngredientParts] ["butter", "flour", "sugar", "baking powder", "salt", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 64.1 [FatContent] 3.2 [SaturatedFatContent] 2.0 [CholesterolContent] 8.7 [SodiumContent] 118.6 [CarbohydrateContent] 7.6 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 32 Butter dips [RecipeInstructions] Heat oven to 450. Melt butter in oven oblong 13 x 9 1/2 x 3 inch pan. Remove when butter is melted. Sift dry ingredients into bowl. Add milk. Stir slowly with a fork until dough just clings together. Knead lightly about 10 times. Roll out 1/2 inch thick into rectangular 12 x 8 inch pan. Cut in half lengthwise, then crosswise into 16 strips. Dip each strip on both sides in melted butter. Place close together in two rows. Bake 15-20 minutes until golden brown. Serve piping hot.

[Name] Brownies [AuthorId] 1577 [AuthorName] Karina Isabel Caputi [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 1999-09-07T20:32:00Z [Description] Make and share this Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["150", "1", "2", "1", "4", "50", NA, NA, NA] [RecipeIngredientParts] ["bittersweet chocolate", "butter", "sugar", "flour", "eggs", "vanilla extract", "rum", "filter coffee"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 355.1 [FatContent] 19.5 [SaturatedFatContent] 10.6 [CholesterolContent] 111.2 [SodiumContent] 164.1 [CarbohydrateContent] 42.6 [FiberContent] 0.7 [SugarContent] 33.7 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven. It must be hot to begin the baking. Cut the chocolate and the butter into small pieces and put together in a pan. Cook until butter and chocolate are well melted and mixed (one or two minutes]. Don't let the chocolate burn or it will become too much bitter! I suggest to use always wooden tablespoons, if possible. Add the two cups of sugar and let the preparation get cold. Incorporate the eggs, mixing very well after each one of them. Parfum with the vanilla, the rum and the coffee. Add the nuts and the flour, mixing always very well. Put this heavy cream into a rectangular bakery pan and bake it for approximately 30 minutes. Serve cold (room temperature]. Serves: about 12 big brownies (for tea time] about 24 small ones (for coffee, after a meal].

[Name] Breakfast Burritos [AuthorId] 1575 [AuthorName] lindaWWJD [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 1999-08-13T13:36:00Z [Description] Make and share this Breakfast Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2", "10"] [RecipeIngredientParts] ["eggs", "country sausage", "flour tortillas"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 1974.0 [FatContent] 112.2 [SaturatedFatContent] 41.1 [CholesterolContent] 656.1 [SodiumContent] 4146.0 [CarbohydrateContent] 150.2 [FiberContent] 8.8 [SugarContent] 9.3 [ProteinContent] 84.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scramble eggs with a small amount of milk. In another pan, crumble sausage and brown. Combine with cheese; cook over low flame until cheese melts. Mix in just enough ketchup until mixture holds together. Warm tortillas in microwave on medium for about 30 seconds until soft enough to roll up without cracking. Place about 1/4 cup egg mixture in tortilla and roll up. Serve with salsa.

[Name] Almond Joy Cake [AuthorId] 98016 [AuthorName] Queen of Everything [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-08-16T05:07:00Z [Description] Make and share this Almond Joy Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "3/4", "24", "14", "3", "3/4", "2/3", "1", "6", "1", NA] [RecipeIngredientParts] ["margarine", "milk", "sugar", "marshmallows", "coconut", "sugar", "margarine", "evaporated milk", "vanilla flavoring", "marshmallow creme"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1001.4 [FatContent] 50.4 [SaturatedFatContent] 27.8 [CholesterolContent] 6.2 [SodiumContent] 634.9 [CarbohydrateContent] 141.6 [FiberContent] 7.8 [SugarContent] 110.2 [ProteinContent] 6.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cake: Bake according to directions on Super Moist Betty Crocker German Chocolate Cake Mix in 9\"x13\" pan. Grease and flour pan. After allowing cake to to cool thoroughly, slice in half, making two thin layers. Lay top half aside carefully. Center: Cut up marshmallows with kitchen shears, (rub blades with margarine to prevent sticking]. Boil margarine, milk, and sugar together for 3 minutes. Pour over marshmallows until melted. Add coconut and stir. Spread this mixture over bottom half of cake. Sprinkle generously with chopped almonds, if desired. Replace top half of cake. Icing: Combine sugar, milk and margarine, cook to soft ball stage or until candy thermometer reaches 238 degrees. Stir constantly to prevent scorching. Remove from heat, stir in chocolate chips, add marshmallow creme and vanilla flavoring. Beat until well blended. Cool, (not very much]. Spread on cake. Sprinkle entire cake generously with almond pieces. Cake is better if it sits overnight.

[Name] Almond Paste [AuthorId] 1537 [AuthorName] Barbara5 [CookTime] PT168H [PrepTime] PT15M [TotalTime] PT168H15M [DatePublished] 1999-08-23T12:33:00Z [Description] Make and share this Almond Paste 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/90/picbvBYE9.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Lactose Free", "Vegan", "Low Cholesterol", "Egg Free", "Free Of...", "Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "2"] [RecipeIngredientParts] ["fresh lemon juice", "water", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 2123.5 [FatContent] 119.8 [SaturatedFatContent] 9.0 [CholesterolContent] 0.0 [SodiumContent] 49.1 [CarbohydrateContent] 244.0 [FiberContent] 22.6 [SugarContent] 210.7 [ProteinContent] 48.9 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] ["Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. Add lemon juice.", "Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball. Add to ground almonds. Mix well. When cool enough to handle, knead until smooth. Cool.", "Pack in a jar, cover & store in refrigerator for at least 1 week to ripen. Makes about 2 pounds.", "NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts." ]

[Name] Brown Rice and Vegetable Pilaf [AuthorId] 1576 [AuthorName] Robb Dabbs [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-09-06T04:30:00Z [Description] Make and share this Brown Rice and Vegetable Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Vegetable", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "3", "1/2", "1/2", "1/2", "5", "1", "1", "1", "1", "1 1/2", "2", "3/4"] [RecipeIngredientParts] ["brown rice", "chicken broth", "unsalted butter", "oregano", "marjoram", "summer savory", "unsalted butter", "celery", "fresh snow pea", "broccoli floret", "green onion", "lemons", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 412.6 [FatContent] 24.4 [SaturatedFatContent] 16.3 [CholesterolContent] 40.7 [SodiumContent] 410.7 [CarbohydrateContent] 42.1 [FiberContent] 4.4 [SugarContent] 2.7 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F. Heat chicken broth to boiling. Combine broth with brown rice, butter, oregano, marjoram, and summery savory in 3 quart casserole and bake, covered, for 1-1/2 hours or until rice is tender. Keep hot. Melt butter in large skillet or dutch oven. Add celery, snow peas, broccoli, green onion, and ginger and stir fry until crisp-tender. Add vegetables, lemon rind, and toasted coconut to rice. Toss lightly to combine. Adjust seasonings.

[Name] Brown Bag Apple Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-08-13T13:13:00Z [Description] Make and share this Brown Bag Apple Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Oranges [Keywords] ["Apple", "Berries", "Grapes", "Citrus", "Fruit", "Nuts", "Lactose Free", "Low Protein", "Low Cholesterol", "Egg Free", "Healthy", "Kosher", "Free Of...", "Sweet", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["oranges", "grapefruit juice", "seedless grapes", "honey", "oranges", "grapefruit section", "lemon juice", "lime juice", "walnuts", "apple"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 141.4 [FatContent] 5.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 25.4 [FiberContent] 3.3 [SugarContent] 20.6 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium-size bowl, stir together orange juice, honey and lemon juice. Add apples, grapes, orange sections and walnuts; toss to coat with juice mixture. Refrigerate or pack into individual containers for lunches and snacks.

[Name] Blue Stuffed Mushrooms [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-08-12T06:42:00Z [Description] Make and share this Blue Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "14", "14", "14"] [RecipeIngredientParts] ["blue cheese", "cream cheese", "half-and-half", "mushrooms", "pecan halves", "fresh basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 246.3 [FatContent] 22.2 [SaturatedFatContent] 12.1 [CholesterolContent] 53.8 [SodiumContent] 482.8 [CarbohydrateContent] 3.5 [FiberContent] 0.9 [SugarContent] 1.0 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine the blue cheese and the cream cheese. Beat them together with an electric mixer so that they are smooth. Add the half & half and beat it in so that the mixture is fluffy. Fill the mushroom caps with the cheese mixture. Top each with a pecan half and a basil leaf.

[Name] Blueberry Buttertarts [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-09-12T05:46:00Z [Description] Make and share this Blueberry Buttertarts recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1", "1/2", "1", "3/4", "1/3", "1", "1 1/2"] [RecipeIngredientParts] ["egg", "corn syrup", "lemon juice", "vanilla", "brown sugar", "all-purpose flour", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 337.9 [FatContent] 18.4 [SaturatedFatContent] 4.7 [CholesterolContent] 17.6 [SodiumContent] 125.7 [CarbohydrateContent] 40.2 [FiberContent] 1.2 [SugarContent] 11.5 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 12 tarts [RecipeInstructions] Preheat oven to 375F. Leave shells in foil cups and place on a baking sheet. In large bowl, whisk egg with syrup, juice and vanilla. In another bowl, stir sugar with flour. Divide berries among shells. Pour in egg mixture, filling each shell right to top. Bake on bottom rack at 375F oven until bubbly and top is a bit crusty, from 18-23 minutes.Tarts will firm up when cool and can be refrigerated 2 days.

[Name] Calzone [AuthorId] 1584 [AuthorName] Lynn Macom [CookTime] PT6M [PrepTime] PT35M [TotalTime] PT41M [DatePublished] 1999-09-10T05:13:00Z [Description] Calzone has the same flavors as pizza, but it is made like a huge turnover with the meat, sauce and melting cheese sealed inside. It can stand alone as a substantial snack, or, combined with a green salad and soup, it makes an easy supper. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", NA, "3", "2 1/4", "1 1/2"] [RecipeIngredientParts] ["tomato sauce with onion", "basil leaves", "oregano leaves", "Italian pork sausage", "water", "olive oil", "mozzarella cheese", "romano cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 622.8 [FatContent] 50.6 [SaturatedFatContent] 21.5 [CholesterolContent] 125.9 [SodiumContent] 1504.2 [CarbohydrateContent] 8.9 [FiberContent] 1.2 [SugarContent] 0.9 [ProteinContent] 33.1 [RecipeServings] 4.0 [RecipeYield] 2 Calzones [RecipeInstructions] Open rolls and let stand until they reach room temperature. Heat tomato sauce with basil and oregano; set aside. Simmer sausages in water to cover for 20 minutes; drain, cool, remove the casings and slice thinly. For each Calzone, compress half the rolls into a flat cake and roll on a floured board to make an 11-inch diameter circle. Brush lightly with oil and spread half the tomato sauce over half the dough circle to within 1/2 inch of edge. Top sauce with half the sausage; sprinkle with half the Mozzarella cheese and Romano cheese. Fold plain half over filling to within 1/4 inch of opposite edge. Roll bottom edge up over top edge; pinch or crimp together to seal. Brush with oil. Repeat to make second Calzone. Transfer both Calzones with a wide spatula to a greased baking sheet, placing slightly apart. Pierce tops in a few places with a fork. Bake in a 500 degrees oven for 6 minutes or until golden brown. *Any brand of biscuits refrigerated dough may be substituted.

[Name] Capsicum, Tomato and Crunchy Bread Salad [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT40M [PrepTime] PT1H10M [TotalTime] PT1H50M [DatePublished] 1999-08-24T04:44:00Z [Description] I've made this one with stale toast bread it worked ok. My friends enjoyed this. Didn't have any egg tomatoes so used ordinary ones (not too big) Any type of dry Italian-style bread can be used pagnotta was used in this recipe. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "9", "1/4", "2", "2", "1", "1", "1", "2", "1/3"] [RecipeIngredientParts] ["garlic", "egg tomatoes", "olive oil", "olive oil", "red capsicums", "yellow capsicum", "fresh basil leaf", "red wine vinegar", "brown sugar", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.9 [FatContent] 26.0 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 11.1 [CarbohydrateContent] 12.4 [FiberContent] 3.2 [SugarContent] 7.4 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] DRESSING:Separate garlic bulbs into cloves, don't peel. Combine garlic, tomatoes and oil in baking dish. Bake uncovered, in moderately hot oven about 30 minutes, or until tomatoes are soft, gently turning tomato occasionally; cool. Reserve garlic for the dressing. Cut bread into 2 cm squares, combine in a bowl with extra olive oil; mix well. Place bread in single layer on oven tray, toast in moderate oven about 10 minutes. Quarter capsicums, remove seeds and membranes. Grill capsicums, skin side up, until skin blisters and blackens. Peel away skin, slice capsicums into thick strips. Combine tomatoes, capsicums, basil in a large bowl; toss gently. Add crunchy bread to salad just before serving. DRESSING Squeeze pulp from garlic. Blend with vinegar and sugar until smooth. Add oil gradually in a thin stream while motor is running. Blend until thick.

[Name] Chaat Masala [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 1999-08-26T19:39:00Z [Description] Asafoetida, mango powder and black salt distinguish the chaat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks.

[Name] Bread Pudding with Jack Daniels Sauce [AuthorId] 1571 [AuthorName] Linda Johansen [CookTime] PT1H52M [PrepTime] PT50M [TotalTime] PT2H42M [DatePublished] 1999-08-17T03:57:00Z [Description] Make and share this Bread Pudding with Jack Daniels Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/3", "3", "4", "1/4", "2/3", "2", NA, "1/2", "1/3", "1/4", "1/4", "1/4", "1", NA, NA] [RecipeIngredientParts] ["milk", "eggs", "evaporated milk", "butter", "sugar", "vanilla", "nutmeg", "cinnamon", "butter", "sugar", "water", "butter", "sugar", "water"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 517.6 [FatContent] 25.4 [SaturatedFatContent] 14.7 [CholesterolContent] 130.4 [SodiumContent] 521.2 [CarbohydrateContent] 55.5 [FiberContent] 1.4 [SugarContent] 25.6 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cube bread. Set aside in a large mixing bowl. Combine all ingredients except butter. Mix well and pour over bread. Soak bread in milk mixture for 15 minutes. Pour into a 13x9 buttered pan. Top bread mixture, with cut up butter. Bake at 325 for 60-90 minutes or until pudding mixture has risen 1 inch. Serve warm Sauce over bread pudding. Sauce combine ingredients and add sugar and water until dissolved. Add butter, and simmer until melted. Cook over high heat of 2 minutes. Add Jack Daniels, and simmer for 3-5 minutes.

[Name] Braised Chicken with Onions and Tomatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT42M [PrepTime] PT20M [TotalTime] PT1H2M [DatePublished] 1999-08-09T04:09:00Z [Description] Make and share this Braised Chicken with Onions and Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1", "8", "2 -3", "5", "3 -4", "2", "5 -6", "6 -8", "2", "3", "2", "1", "1/4", "1/2", "1/4", "1", NA, "8 -10"] [RecipeIngredientParts] ["onions", "gingerroot", "garlic", "green serrano chilies", "tomatoes", "black cardamom pods", "cinnamon sticks", "cloves", "black peppercorns", "bay leaves", "cumin", "cayenne pepper", "turmeric", "plain yogurt", "dark rum", "salt", "cilantro", "chicken pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.2 [FatContent] 8.4 [SaturatedFatContent] 1.4 [CholesterolContent] 2.6 [SodiumContent] 413.1 [CarbohydrateContent] 20.9 [FiberContent] 3.9 [SugarContent] 10.1 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] Heat oil in large saucepan over high heat. Add onions and sauti 2 minutes. Stir in ginger, garlic and chiles. Add chicken pieces and brown lightly. Add tomatoes and remaining spices, yogurt, rum and salt. Reduce heat to low and braise 40 minutes until chicken is cooked through. Serve with cilantro and rice. With leftovers. Freezes well.

[Name] Cheesy Scalloped Potato Side Dish [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 1999-08-14T20:12:00Z [Description] --Adopted Recipe--

[Name] Borscht [AuthorId] 1550 [AuthorName] Linda Sundbye [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-08-16T05:27:00Z [Description] Make and share this Borscht recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Russian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["cabbage", "onion", "celery", "butter", "beets", "tomato sauce", "brown sugar", "bay leaf", "rosemary", "lemon juice"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 631.8 [FatContent] 24.7 [SaturatedFatContent] 14.9 [CholesterolContent] 61.1 [SodiumContent] 1759.0 [CarbohydrateContent] 100.9 [FiberContent] 18.3 [SugarContent] 70.5 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Saute cabbage, onion and celery in butter until soft in large saucepan. Add tomato sauce, beets with juice, herbs, sugar and enough water to cover ingredients. Bring to boil, reduce heat, simmer 25-30 minutes. Add lemon juice a few minutes before serving. Serve with chopped boiled eggs, sour cream and pumpernickel bread.

[Name] Cheeseburger Casserole [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-08-19T05:30:00Z [Description] This is popular with the kids especially. My hubby and I find it a bit 'boring' but think adding mustard to it at the table helps give it a little zip. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/4/picP5Bk3R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/4/pic7l8Eud.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/4/picacxtDK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/4/picdIpfbV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/4/pic8kCDB4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/4/picqFCjkj.jpg"] [RecipeCategory] Cheese [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 -2", "1/4", "1", "1/2", "1", "1/8", "1", "1"] [RecipeIngredientParts] ["flour", "ground beef", "onion", "tomato sauce", "ketchup", "salt", "pepper", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 543.5 [FatContent] 29.2 [SaturatedFatContent] 11.3 [CholesterolContent] 71.9 [SodiumContent] 1795.1 [CarbohydrateContent] 44.8 [FiberContent] 1.5 [SugarContent] 12.6 [ProteinContent] 25.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine ground beef and flour in skillet. Add onion and brown. Pour off drippings. Add tomato sauce, ketchup, salt and pepper. Pour into 1 1/2-quart casserole dish. Bake for 10 minutes at 425°F. Top with cheese and biscuits. Bake for 10-15 minutes longer.

[Name] Caputo's Halibut With Mint and Balsamic Vinegar [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-08-23T21:10:00Z [Description] This is an adopted recipe. I will post any revisions after I make it.This recipe is so quick and easy you can prepare it in minutes. [Images] character(0) [RecipeCategory] Halibut [Keywords] ["Very Low Carbs", "High Protein", "Free Of...", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "8", "1", NA] [RecipeIngredientParts] ["halibut steaks", "extra virgin olive oil", "mint leaves", "garlic clove"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 505.8 [FatContent] 18.9 [SaturatedFatContent] 3.1 [CholesterolContent] 199.9 [SodiumContent] 281.5 [CarbohydrateContent] 3.0 [FiberContent] 0.0 [SugarContent] 2.4 [ProteinContent] 75.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brush both sides of the fish with some of the olive oil and place on hot grill, barbecue or hot skillet. Cook 2 to 3 minutes on each side or until fish is done. In another pan, heat the remaining oil, balsamic vinegar and the mint until just warm. Just before serving, add the garlic to the sauce and spoon over the fish.

[Name] Cajun Beef Burgers [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT50M [PrepTime] PT40M [TotalTime] PT1H30M [DatePublished] 1999-08-13T13:44:00Z [Description] Make and share this Cajun Beef Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Cajun", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/8", "1", "4", "2 -4", "2", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["beef", "black pepper", "fresh parsley", "Spanish onion", "salt", "cajun-style stewed tomatoes", "dried thyme leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1012.8 [FatContent] 88.5 [SaturatedFatContent] 34.8 [CholesterolContent] 112.4 [SodiumContent] 1000.0 [CarbohydrateContent] 38.5 [FiberContent] 3.4 [SugarContent] 4.3 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make sauce: In large saucepan, heat oil over medium heat until hot. Add onion and salt; cook and stir over low heat 10 minutes. Add tomatoes and thyme; bring to a broil. Reduce heat; simmer 8 to 10 minutes or until sauce thickens slightly. Meanwhile shape ground beef into four 1/2-inch thick patties. Sprinkle both sides of patties with black pepper and red pepper; brush lightly with 1 teaspoon oil. Heat large heavy nonstick skillet over medium heat 5 minutes. Place patties in skillet; panbroil 10 to 12 minutes or until centers are no longer pink, turning once. Spoon approx. 1/2 of sauce onto bottom halves or rolls; top with patties. Spoon remaining sauce over patties; sprinkle with parsley. Close with roll tops. Serve immediately. Makes 4 servings (serving size: 1 sandwich]. Tip: Mexican-style stewed tomatoes may be substituted for Cajun-style. To grill, place patties on grid over medium, ash-covered coals. Grill uncovered, 11 to 13 minutes or until centers are no longer pink, turning once.

[Name] Buttermilk Pie in Cornmeal Pastry [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 1999-08-06T00:41:00Z [Description] Make and share this Buttermilk Pie in Cornmeal Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1/4", "3", "1", "1", "1/4", "2", "1/4", "2", "3", "1 -2", "1/2"] [RecipeIngredientParts] ["flour", "salt", "cornmeal", "shortening", "cheddar cheese", "water", "eggs", "sugar", "butter", "flour", "buttermilk", "lemon zest", "lemon juice", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 459.0 [FatContent] 19.4 [SaturatedFatContent] 6.6 [CholesterolContent] 83.4 [SodiumContent] 323.9 [CarbohydrateContent] 61.8 [FiberContent] 1.1 [SugarContent] 40.8 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For Pastry: Sift together flour and salt; stir in cornmeal. Cut in shortening until mixture resembles fine crumbs. Stir in grated Cheddar cheese; sprinkle water over mixture gradually, mixing lightly with fork. Shape into ball; flatten on lightly floured surface. Roll to about 1/8\" thickness. Line 9\" pie pan; trim and flute edge. Fill and bake as directed below. For Filling: Separate 3 eggs and set whites aside for use in meringue. Beat yolks, adding sugar gradually. Cut butter into flour; add buttermilk, lemon peel and juice. Fold in yolks. Pour into 9\" Cornmeal Pie Shell. Bake in hot oven (425°F] 10 minutes; reduce temperature to 350°F and bake 20 to 25 minutes. Cool. To make meringue: Beat 4-5 egg whites in a large bowl with electric mixer on high, until foamy. Gradually add sugar, beating until stiff peaks form. (Amount of sugar actually used will depend on the humidity in the air]. Pile meringue lightly over cooled Butterrmilk filling. Bake in moderate oven (350°F.] 12 to 15 minutes.

[Name] Butterflied Lamb with Garlic Butter [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT4H15M [PrepTime] PT45M [TotalTime] PT5H [DatePublished] 1999-09-13T03:18:00Z [Description] Make and share this Butterflied Lamb with Garlic Butter 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/10/9/picnSlN8g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/9/picHIRziT.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "4", "1", "90", "1/4", "1", "250", "2"] [RecipeIngredientParts] ["lamb", "parsley", "fresh thyme", "lemon, rind of", "garlic", "cracked black pepper", "butter", "lemon juice", "small potato", "shallots", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1194.6 [FatContent] 74.8 [SaturatedFatContent] 33.0 [CholesterolContent] 312.1 [SodiumContent] 348.1 [CarbohydrateContent] 52.7 [FiberContent] 8.0 [SugarContent] 7.7 [ProteinContent] 75.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Open lamb out flat, place the fat-side down on a board. Using a meat mallet or rolling pin pound the lamb to even thickness. Combine herbs, rind, garlic, pepper and butter in a small bowl; spread the mixture over the fat-side of the lamb. Place lamb in a large shallow dish, drizzle the juice over. Cover, refrigerate 3 hours or overnight. Place the potatoes and onions in a large roasting dish; drizzle with oil. Bake uncovered, in a moderately hot oven 20 minutes. Place lamb, fat-side up, over the vegetables in the roasting dish. Bake uncovered in moderately hot oven about 40 minutes or until lamb doneness as desired. Remove the lamb from the dish, cover loosely with foil to keep warm. Drain the excess juices from the pan, bake potatoes and onions in a very hot oven another 15 minutes or until crisp. Slice lamb and serve with the vegetables.

[Name] Borsch [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-08-16T06:02:00Z [Description] Make and share this Borsch recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "8", "1", "1", NA] [RecipeIngredientParts] ["beets", "water", "fresh dill", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 48.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 168.7 [CarbohydrateContent] 10.8 [FiberContent] 1.8 [SugarContent] 8.0 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scrub well beets (DO NOT PEEL THEM] Put in large pot with 8 cups water. Bring to boil and then reduce to simmer and cook until tender. (SAVE COOKING BEET WATER]. When tender take slotted spoon and put beets immediately into cold water. Slip skins off with your hands. If you have a cuisinart, chop beets into tiny pieces. If no cuisinart, then you will have to chop the beets up by hand. Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell's Tomato Zest soup (undiluted] and 6 cups of the cooking beet water. If you want a thinner borscht use a little more of the beet water. Stir well. Serve with 1 tbsp. sour cream per individual serving. Add salt to your own taste. I don't use any salt. ENJOY!

[Name] Chicken and Broccoli Lasagna [AuthorId] 1562 [AuthorName] Libby1 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 1999-09-20T19:33:00Z [Description] Make and share this Chicken and Broccoli Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "2", "1", "3", "1/2", NA, "2", "1", "1", "1 1/2", "2", "1/4", "2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "flour", "milk", "chicken broth", "eggs", "parmesan cheese", "butter", "onion", "garlic", "chicken", "broccoli", "parsley", "mozzarella cheese", "parmesan cheese", "salt", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 270.1 [FatContent] 19.6 [SaturatedFatContent] 11.4 [CholesterolContent] 125.4 [SodiumContent] 610.2 [CarbohydrateContent] 9.7 [FiberContent] 0.9 [SugarContent] 1.7 [ProteinContent] 14.4 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick.", "Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.", "Cook noodles.", "Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.", "Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken.", "Repeat. Finish with cheese.", "Freeze. Bake 350 for 50 min, until bubbly." ]

[Name] Carrot Ginger Biscuits [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 1999-08-14T19:52:00Z [Description] Make and share this Carrot Ginger Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "1 1/2", "1 1/2", "1/2", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking powder", "baking soda", "ginger", "salt", "carrot", "plain low-fat yogurt", "canola oil", "honey"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 127.0 [FatContent] 3.3 [SaturatedFatContent] 0.6 [CholesterolContent] 2.5 [SodiumContent] 332.4 [CarbohydrateContent] 20.2 [FiberContent] 1.1 [SugarContent] 4.2 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. In a large bowl, stir together the all-purpose flour and whole wheat flour, baking powder and baking soda, ginger and salt. In a small bowl, stir together the carrot, yogurt, oil and honey. Add carrot mixture to dry ingredients and stir until just combined. Place the dough on a well-floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2\" thick. Using a 2 1/4\" biscuit cutter or glass , cut out rounds, gently rerolling the scraps, to form 12 biscuits. Place the biscuits on an ungreased baking sheet, spacing them 1\" apart. Bake for 12 to 15 minutes or until golden. Serve warm.

[Name] Chicken Breasts Saltimbocca [AuthorId] 39194 [AuthorName] OzMan [CookTime] PT6H [PrepTime] PT1H [TotalTime] PT7H [DatePublished] 1999-08-14T20:09:00Z [Description] Make and share this Chicken Breasts Saltimbocca 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/11/4/picn5ling.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/4/pickW002f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/4/pic6wVin0.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Weeknight"] [RecipeIngredientQuantities] ["6", "6", "6", "1/4", "1/4", "1", "1/2", "1/4", "1/3", "1", "1/2", "1/4", "1/4", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "ham slices", "swiss cheese", "all-purpose flour", "parmesan cheese", "salt", "dried sage", "pepper", "dry white wine", "cornstarch", "water", "rice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 511.9 [FatContent] 29.5 [SaturatedFatContent] 9.6 [CholesterolContent] 124.9 [SodiumContent] 1357.2 [CarbohydrateContent] 15.8 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 40.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pound chicken breast halves until thin between two sheets of waxed paper or foil. Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks. Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl. Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour. In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides. Place browned chicken in a slow cooker. Combine soup and wine and pour over chicken rolls. Cover and cook on LOW 4 to 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. Cover and cook on HIGH 10 minutes. Serve with hot rice.

[Name] A New Spaghetti with Clams [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 1999-08-11T19:47:00Z [Description] Make and share this A New Spaghetti with Clams recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["36", "1", "3", "1", "1/4", "1/2", "1", "1", "8", "1/2"] [RecipeIngredientParts] ["littleneck clams", "extra virgin olive oil", "garlic", "Canadian bacon", "smoked ham", "dry white vermouth", "dry white wine", "bottled clam broth", "baking potato", "spaghetti", "flat leaf parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1536.7 [FatContent] 24.4 [SaturatedFatContent] 3.7 [CholesterolContent] 200.0 [SodiumContent] 1258.3 [CarbohydrateContent] 214.9 [FiberContent] 10.0 [SugarContent] 5.4 [ProteinContent] 106.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring 4 quarts of water to a boil in a large pot for cooking pasta. Scrub the clam shells under cold water with a stiff bristle brush. Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil. Add the clam broth, and bring to a boil. Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes. Cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain the pasta in a colander. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes. Stir in the parsley and serve at once.

[Name] Blueberry Scones [AuthorId] 1531 [AuthorName] Mimi Hiller [CookTime] PT22M [PrepTime] PT55M [TotalTime] PT1H17M [DatePublished] 1999-08-18T04:30:00Z [Description] Make and share this Blueberry Scones 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/11/6/3VsX300jTOOiZyIg6oV2_blueberry-scones-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/Pdw8MwSBSeSeIjtGzdEn_IMG_3687.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/29KUHClS4CNI0qz1BanJ_FB6A1B91-56B2-442D-B7CE-0DC70CA05C81.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/116/YO6JtCb3TemvhHvh9bi5_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/a7WQtWyRf6AkQ7YGBZoR_DSC_1135.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/7qrKeQQh263RVQAjQRsg_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/01496581463.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/QbZXDx15QvmTEZcJFsDJ_blueberry-scones-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/L1y2uQxRc23Shd4MqRhn_blueberry-scones-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/picxvhWQW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/picI1PiFQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/6/picq9Ryom.jpg"] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Berries", "Fruit", "Sweet", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "3/4", "6", "1 1/2", "1", "1/3", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "unsalted butter", "fresh blueberries", "lemon, zest of", "heavy cream", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 277.3 [FatContent] 13.9 [SaturatedFatContent] 8.2 [CholesterolContent] 83.0 [SodiumContent] 377.8 [CarbohydrateContent] 33.4 [FiberContent] 1.5 [SugarContent] 7.6 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

[Name] Blueberry Cookies [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT15M [PrepTime] PT4H [TotalTime] PT4H15M [DatePublished] 1999-08-16T05:40:00Z [Description] Make and share this Blueberry Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/7/picDf97kf.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Berries", "Fruit", "Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", "1", "1/4", "1", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "vegetable shortening", "sugar", "egg", "milk", "lemon zest", "blueberries"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 58.4 [FatContent] 2.4 [SaturatedFatContent] 0.7 [CholesterolContent] 4.6 [SodiumContent] 41.6 [CarbohydrateContent] 8.7 [FiberContent] 0.2 [SugarContent] 4.5 [ProteinContent] 0.7 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] ["Combine flour, baking powder and salt.", "In a large bowl, cream the shortening and sugar.", "Beat in the egg.", "Beat in the milk, almond extract and lemon rind.", "Gradually blend in the dry ingredients.", "Fold in the blueberries.", "Cover and chill for at least 4 hours.Preheat oven to 375°.", "Drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets.", "Bake for 12-15 minutes, until pale golden.", "Transfer to wire racks to cool.", "NOTES: Canned or frozen blueberries can be used, but fresh gives the best results." ]

[Name] Abby's Pecan Apple Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 1999-09-15T04:30:00Z [Description] Make and share this Abby's Pecan Apple 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/11/8/pic1UgDNm.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/2", "1 1/2", "3", "1/2", "2", "1/3", "2", "2", "2", "1 1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "cinnamon", "nutmeg", "all-purpose flour", "tart apples", "butter", "eggs", "milk", "rum", "vanilla extract", "pecans", "baking powder", "baking soda", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 357.2 [FatContent] 15.1 [SaturatedFatContent] 8.0 [CholesterolContent] 74.0 [SodiumContent] 692.7 [CarbohydrateContent] 51.3 [FiberContent] 1.9 [SugarContent] 34.7 [ProteinContent] 4.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] * , such as Granny Smith, peeled, halved, and sliced (3 cups] Preheat the oven to 350 degrees. Brush the sides of a 8 x 3 1/4-inch springform pan with the melted butter. Mix together 1/2 cup sugar, cinnamon, nutmeg, and 1/4 cup flour and sprinkle the mixture evenly over the bottom of the pan. Wrap foil around the pan to prevent leakage. Starting at the outside edge, arrange a ring of apple slices in the pan, slightly overlapping and pointing to the center. (It will feel backwards.] Fill in the center with another circle of apples, with some overlap occurring. Layer any remaining apple slices evenly, overlapping to prevent the batter from escaping. With a wooden spoon or electric mixer, beat together the butter and 1 cup sugar. Add the eggs, milk, rum, and vanilla. The batter will look curdled. Add 1 1/4 cups flour, the nuts, baking powder, baking soda, and salt, beating only until the flour is completely incorporated. Pour the batter over the apples and spread evenly. Place the pan on a baking sheet and bake in the middle of the oven until a toothpick inserted in the cake comes out clean, about 70 minutes. Cover with a piece of foil if the top begins to brown too quickly. Let the cake rest in the pan on a rack for 5 minutes, then, using a small, flexible knife, gently separate the sides of the cake from the pan. Invert the cake on the rack, letting it stay in the pan for another 10 minutes, then remove the pan, lifting it up carefully.

[Name] Carrot & Tahini Sandwich [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-08-21T10:25:00Z [Description] Ok, so this is not terribly weird, but most people look at me weird when I tell them about it. It's yummy! (I have found that this mixture is best eaten right away as the tahini tends to get sticky like natural peanut butter.) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "1", NA, NA] [RecipeIngredientParts] ["carrot", "tahini sesame butter", "tofunaise", "mayonnaise", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 110.5 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 53.2 [CarbohydrateContent] 9.8 [FiberContent] 3.1 [SugarContent] 2.9 [ProteinContent] 3.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In small bowl, combine all ingredients. Use as sandwich filling or spread.

[Name] Carrot Cake II [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-09-19T06:21:00Z [Description] Make and share this Carrot Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "2", "3", "1/2", "2", "2", "2", "1/2", "1 1/2", "1", "1", "4", "2"] [RecipeIngredientParts] ["carrot", "eggs", "sugar", "all-purpose flour", "salt", "baking powder", "baking soda", "cinnamon", "walnuts", "cream cheese", "sugar", "unsalted butter", "real vanilla"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1173.5 [FatContent] 69.8 [SaturatedFatContent] 19.4 [CholesterolContent] 154.7 [SodiumContent] 720.2 [CarbohydrateContent] 129.9 [FiberContent] 3.7 [SugarContent] 89.4 [ProteinContent] 11.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°. Add 1 egg at a time to the grated carrots until all 4 have been added. Beat after each egg Add the oil and mix. Then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition. Next, add the walnuts and mix well. Pour into a greased/floured tube pan. Bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean. FOR THE ICING: Soften butter and cheese. Blend well and then add the sugar and vanilla. Beat until smooth and creamy. Frost only after cake is cooled.

[Name] Lamb and Pork Cassoulet [AuthorId] 1590 [AuthorName] j godsey [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-09-20T06:48:00Z [Description] Make and share this Lamb and Pork Cassoulet recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Pork", "Meat", "European", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["cannellini beans", "ketchup", "chili powder", "thyme", "water", "bacon bits", "lamb chop", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.9 [FatContent] 30.3 [SaturatedFatContent] 9.9 [CholesterolContent] 104.7 [SodiumContent] 838.4 [CarbohydrateContent] 36.7 [FiberContent] 12.4 [SugarContent] 7.2 [ProteinContent] 40.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Saute onion and garlic in oil. Add lamb and pork. Saute 5 minutes until cooked though. Combine everything in a small deep oven safe dish. Bake uncovered 350 30 minutes. HINTS: for those who like more beans & less meat Add another can of beans & half as much meat. Just use a tad more water. If you liked it or hated it please let me know -- .

[Name] Commissary Carrot Cake [AuthorId] 1589 [AuthorName] kenk1492 [CookTime] PT1H55M [PrepTime] PT2H5M [TotalTime] PT4H [DatePublished] 1999-09-09T13:37:00Z [Description] Make and share this Commissary Carrot Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Low Protein", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "3/4", "1 1/2", "6", "1 1/4", "2", "1 1/4", "2", "2", "2", "2", "1", "4", "4", "1", "1", NA, "8", "8", "1", "1", "4"] [RecipeIngredientParts] ["sugar", "flour", "salt", "heavy cream", "unsalted butter", "pecans", "vanilla", "sugar", "flour", "cinnamon", "baking powder", "salt", "eggs", "carrots", "pecans", "raisins", "unsalted butter", "cream cheese", "powdered sugar", "vanilla extract", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1011.8 [FatContent] 67.4 [SaturatedFatContent] 28.3 [CholesterolContent] 146.0 [SodiumContent] 401.4 [CarbohydrateContent] 101.3 [FiberContent] 4.5 [SugarContent] 80.1 [ProteinContent] 7.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a heavy saucepan,blend well the flour,sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using. Carrot Cake Preheat oven to 350 F. Have ready a greased and floured 10\" tube cake pan. In a large bowl Whisk together the corn oil and sugar. Sift together the flour, cinnamon,baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp. Cheese Cream Filling Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is to soft to spread, chill a bit.Chill if not using immediately, but bring to room Temp. before spreading. Assembly Preheat oven to 300 F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the Layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots

[Name] Carrot Maple Cheesecake [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT1H5M [PrepTime] PT45M [TotalTime] PT1H50M [DatePublished] 1999-09-13T14:14:00Z [Description] Make and share this Carrot Maple Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "1/4", "2", "3", "1/3", "1/3", "3", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["graham crackers", "butter", "carrots", "light cream cheese", "granulated sugar", "maple syrup", "eggs", "water", "granulated sugar", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 302.5 [FatContent] 20.3 [SaturatedFatContent] 11.0 [CholesterolContent] 103.0 [SodiumContent] 320.9 [CarbohydrateContent] 22.9 [FiberContent] 0.9 [SugarContent] 16.8 [ProteinContent] 8.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] CRUST: Combine ingredients; mix well. Press into 9 inch springform pan. Bake in preheated 350 F oven for 10 minutes. FILLING: Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup, process until completely smooth and evenly colored. Add eggs, one at a time, and mix until just blended. Pour onto crumb crust and bake at 300 F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. . OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 minutesAdd shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.

[Name] Catherine's Excellent Yorkshire Pudding [AuthorId] 1591 [AuthorName] Richard James [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-09-06T04:56:00Z [Description] You haven't lived until you have experienced the mouth watering taste of my yorkshire puddings. Warning! They must be flooded with gravy. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", NA, "1", "1/4", "1/4"] [RecipeIngredientParts] ["plain flour", "salt", "black pepper", "egg", "milk", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 141.6 [FatContent] 2.6 [SaturatedFatContent] 1.1 [CholesterolContent] 50.8 [SodiumContent] 73.1 [CarbohydrateContent] 23.4 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Sieve the flour into mixing bowl.", "Add the salts and pepper.", "Make hole in middle of flour and add egg. Start mixing gently whilst gradually adding the milk and water.", "Use small foil cases and put a small amount of cooking oil in each and place on a high shelf in a preheated oven, gas mark 7.", "( the fat needs to be hot before you add the mixture ] Pour equal amounts of the mixture into each case and place in the oven Cook for 20-25 mins Serve with all roast meats ( don't forget the lashings of gravy ] Please enjoy from Cathy the Northern Cook." ]

[Name] Caribbean Cowpeas and Rice [AuthorId] 1587 [AuthorName] rosasharn [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 1999-08-09T21:32:00Z [Description] Make and share this Caribbean Cowpeas and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Caribbean", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1", "1", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["black-eyed peas", "onion", "garlic cloves", "cumin", "thyme", "bay leaf", "long-grain rice", "vegetable broth", "tomatoes", "allspice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 267.2 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 484.5 [CarbohydrateContent] 58.5 [FiberContent] 6.1 [SugarContent] 2.0 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak peas. COmbine peas with onion, jalapeno, garlic, cumin, thyme, bay leaf and 2 cups water. Boil. Reduce and simmer. Add rice, broth, tomato, allspice and salt.

[Name] Carnation Lean Fettuccine Alfredo [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 1999-08-14T19:35:00Z [Description] Make and share this Carnation Lean Fettuccine Alfredo recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "1", "1", "2", "3/4", "4", "1", "1", "1", "1", "6", "2/3", "1"] [RecipeIngredientParts] ["fettuccine", "olive oil", "garlic", "milk", "parmesan cheese", "fresh dill", "fresh chives", "nutmeg", "salt", "pepper", "asparagus", "smoked salmon", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 535.7 [FatContent] 15.9 [SaturatedFatContent] 7.4 [CholesterolContent] 110.6 [SodiumContent] 588.1 [CarbohydrateContent] 69.7 [FiberContent] 3.7 [SugarContent] 2.5 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot of boiling water, cook the fettuccine for 8-10 minutes until tender but firm.", "Drain.", "In a non-stick skillet, heat oil and cook garlic for 30 seconds.", "Add to drained pasta along with milk and cheese. Cook over medium heat, stirring gently for four to five minutes, until sauce is thickened.", "Remove from heat and let stand two to three minutes to thicken more. Stir in dill and chives and season with salt and pepper.", "Stir in blanched asparagus, salmon and lemon juice. Garnish each serving with more freshly grated Parmesan, if desired." ]

[Name] Caramel Rice Pudding [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT3H [PrepTime] PT55M [TotalTime] PT3H55M [DatePublished] 1999-09-01T12:27:00Z [Description] Make and share this Caramel Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Short Grain Rice", "Rice", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/3", "30", "1 1/2", "300", "1"] [RecipeIngredientParts] ["short-grain rice", "brown sugar", "butter", "milk", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 686.8 [FatContent] 44.2 [SaturatedFatContent] 27.6 [CholesterolContent] 155.3 [SodiumContent] 266.5 [CarbohydrateContent] 58.2 [FiberContent] 0.8 [SugarContent] 17.9 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wash the rice well and drain.", "Mix with remaining ingredients and put in a buttered baking dish and bake in a slow oven 140 C for 2 - 2 1/2 hours, until rice is tender and creamy.", "Stir every 30 minutes during cooking and add more milk if necessary.", "When ready, the milk and cream should be a rich, caramel cream and a golden crust should have formed.", "Serve hot or cold.", "This can be cooked in individual dishes if wished and just eat from them.", "You can use brown, raw or demerara sugars." ]

[Name] Caramel Apple Milkshakes [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 1999-09-12T05:43:00Z [Description] Make and share this Caramel Apple Milkshakes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/8/picfvdzrj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/8/picQZEhmD.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Beverages", "Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "1/2", "1", "1/4"] [RecipeIngredientParts] ["frozen yogurt", "1% low-fat milk", "applesauce", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 208.7 [FatContent] 6.5 [SaturatedFatContent] 4.2 [CholesterolContent] 26.4 [SodiumContent] 185.3 [CarbohydrateContent] 31.2 [FiberContent] 0.9 [SugarContent] 10.9 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the yogurt, milk, cinnamon, and topping in a blender. Cover and blend until smooth. Pour into 4 glasses. Serve immediately.

[Name] Champagne Punch [AuthorId] 1592 [AuthorName] polar-express [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-08-21T11:22:00Z [Description] Here is a good punch recipe for any special occasion. We serve this every year for Christmas Eve. It is always a big hit. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/9/picI35rA2.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Christmas", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["frozen limeade concentrate", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 236.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 41.6 [FiberContent] 0.2 [SugarContent] 38.1 [ProteinContent] 0.6 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix the juice concentrates in punch bowl (do not add water]. Stir in the Gingerale then add the Champagne (do not stir after adding the champagne!] ** Note ** The large bottles of Gingerale and Champagne should be equal volumes (I use 2 L. bottles].

[Name] Butterscotch Apple Dumpling [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 1999-08-13T12:28:00Z [Description] Make and share this Butterscotch Apple Dumpling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/8", "2", "2", "2", "1", "1", "1", "1 1/4"] [RecipeIngredientParts] ["green apples", "self rising flour", "salt", "sugar", "butter", "water", "butter", "brown sugar", "golden syrup", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.6 [FatContent] 8.9 [SaturatedFatContent] 5.5 [CholesterolContent] 22.9 [SodiumContent] 321.8 [CarbohydrateContent] 48.0 [FiberContent] 1.5 [SugarContent] 33.2 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] 8 dumplings [RecipeInstructions] Sift flour and salt. Add sugar. Rub in butter, then add water and mix to a soft dough. Peel and quarter apples. Divide pastry into 8 equal portions. Roll out each portion of pastry and wrap each around an apple quarter. Place in an oven proof dish. Combine sauce ingredients in saucepan and bring to boil. Pour sauce over pastries in dish. Bake 25-30 minutes in a moderate oven, about 325 degrees Fahrenheit. Serve with ice cream.

[Name] Buttermilk-Oat Bread [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 1999-08-28T02:34:00Z [Description] Make and share this Buttermilk-Oat Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Bread Machine", "< 60 Mins", "For Large Groups", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1 1/2", "1 3/4", "1/3", "1/2", "1"] [RecipeIngredientParts] ["buttermilk", "honey", "butter", "margarine", "bread flour", "rolled oats", "salt", "active dry yeast", "bread machine yeast"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 68.7 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 1.4 [SodiumContent] 88.4 [CarbohydrateContent] 13.3 [FiberContent] 0.6 [SugarContent] 1.7 [ProteinContent] 2.1 [RecipeServings] 16.0 [RecipeYield] 1 loaf [RecipeInstructions] For toasted rolled oats, place oats in a shallow baking pan. Bake at 350 for 15 to 20 minutes or till oats are lightly browned, stirring occasionally. Cool. Add all of the ingredients to a bread machine according to manufacturer's directions. Bake the bread using the regular or white setting.

[Name] Blueberry Pancake Syrup [AuthorId] 1571 [AuthorName] Linda Johansen [CookTime] PT36M [PrepTime] PT50M [TotalTime] PT1H26M [DatePublished] 1999-08-06T00:41:00Z [Description] I've made this blueberry syrup several times, but I bet it would work well for raspberries. It's worth a try! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Breakfast", "Dessert", "Berries", "Fruit", "Vegan", "Free Of...", "Sweet", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "3", "2", "3", NA] [RecipeIngredientParts] ["blueberries", "water", "lemons, rind of", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1329.7 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 342.8 [FiberContent] 7.1 [SugarContent] 328.9 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 2 pints [RecipeInstructions] Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken. Add 1 cup of water and strips of lemon peel and bring to a simmer. Turn heat down to low and cook the berries for 5 minutes at just under a simmer. Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through. Twist the cloth to extract all the juice; there should be about 2 cups. Discard the berry pulp. Combine the remaining 2 cups water with the sugar in a small saucepan. Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear. Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer. Add the blueberry syrup to the sugar syrup and bring the mixture to boil. Boil for 1 minute. Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two. To can (for indefinite storage] Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes. Cool.

[Name] Chanfana Ou Lampantana [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 1999-08-16T06:16:00Z [Description] This dish was typical of the Beira provinces in Mozambique where it was served at large gatherings. This dish is best prepared a day in advance and reheated. It is preferable to use an iron pot, but a good quality oven proof pot will do. Lamb may be used instead of goat. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Free Of...", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["3", "120", "125", "25", "2", "5", "2", "2", "1", "1", "3", NA, NA, "3 -4"] [RecipeIngredientParts] ["bacon", "olive oil", "onions", "paprika", "cloves", "nutmeg", "bay leaf", "parsley", "garlic", "piri-piri", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1266.0 [FatContent] 42.5 [SaturatedFatContent] 10.6 [CholesterolContent] 302.1 [SodiumContent] 598.5 [CarbohydrateContent] 17.5 [FiberContent] 0.8 [SugarContent] 4.7 [ProteinContent] 106.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 200 degrees C. Place the meat and bacon in a pot and add the oil and lard. Add the onions, spices, herbs and seasonings. Cover completely with the wine. Cover the pot and place it in a very hot oven (200 degrees C] for 1 hour.", "Remove the lit and stir. Add more wine if necessary.", "Cover the pot again and reduce the oven temperature of 100 degrees C.", "Continue cooking, preferably overnight or until the meat is tender.", "(The time taken will depend on the age of the lamb or goat.] Serve with potatoes boiled in their Jackets." ]

[Name] Cherry Sandwich Maker Snack [AuthorId] 1593 [AuthorName] Traci Evans [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-09-02T18:31:00Z [Description] Make and share this Cherry Sandwich Maker Snack recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA] [RecipeIngredientParts] "powdered sugar" [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 73.3 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 171.3 [CarbohydrateContent] 14.3 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 2 triangular [RecipeInstructions] Spread a thin layer between buttered bread and place in sandwich maiker. Note: do not add too much filling or it will make one terrible mess in sandwich maker. Let brown. Remove from sandwich maker and sprinkle with powdered sugar. Makes two triangular tarts. My kids love them.

[Name] Cheesecake Cupcakes with Blueberries [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 1999-08-16T05:43:00Z [Description] Make and share this Cheesecake Cupcakes with Blueberries recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Berries", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "8", "1", "2", "1/2", "1/2", "1/2", "3", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "eggs", "sour cream", "vanilla", "lemon, rind of", "flour", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 249.5 [FatContent] 12.7 [SaturatedFatContent] 6.5 [CholesterolContent] 67.9 [SodiumContent] 126.4 [CarbohydrateContent] 31.1 [FiberContent] 0.5 [SugarContent] 23.7 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325 degrees.Line 12 muffin cups with foil liners. Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med. speed in large bowl until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Stir in blueberries. Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min. Remove cakes to rack to cool. Refrigerate. - - - - - - - - - - - - - - - - - -

[Name] Cheese and Pineapple Dip [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 1999-08-06T00:41:00Z [Description] Make and share this Cheese and Pineapple Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Cheese", "Tropical Fruits", "Fruit", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1"] [RecipeIngredientParts] ["cheese", "pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.7 [FatContent] 4.7 [SaturatedFatContent] 2.9 [CholesterolContent] 12.1 [SodiumContent] 182.7 [CarbohydrateContent] 11.1 [FiberContent] 1.1 [SugarContent] 7.0 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Mix reduced cream, tomato & onion soup, cheese and crushed pineapple together until well combined. Chill for 2 hours before serving. Makes about 3 cups. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.

[Name] Chicken and Pineapple Salad With Curry Mayonnaise [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 1999-08-12T06:50:00Z [Description] This is nice, I have used ordinary roast chicken. CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Free Of...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "4", "1", "1/4", "1", "1", "3/4", "1/4"] [RecipeIngredientParts] ["barbecued chicken", "coconut", "unsweetened pineapple slices", "spring onions", "curry powder", "five-spice powder", "garlic clove", "fresh ginger", "mayonnaise", "coconut milk"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 409.7 [FatContent] 27.9 [SaturatedFatContent] 11.9 [CholesterolContent] 43.5 [SodiumContent] 362.5 [CarbohydrateContent] 30.2 [FiberContent] 4.3 [SugarContent] 15.3 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] CURRIED MAYONNAISE: Combine all ingredients thoroughly. CHICKEN AND PINEAPPLE SALAD: Toast coconut on oven tray in moderate oven for about 5 minutes. Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise. Refrigerate 1 hour before serving. Serves 4. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.

[Name] Carrie's Pizza Rolls [AuthorId] 30094 [AuthorName] acid. [CookTime] PT3H30M [PrepTime] PT55M [TotalTime] PT4H25M [DatePublished] 1999-08-23T20:56:00Z [Description] Make and share this Carrie's Pizza Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "4", "1", "1", "1", "1", "1", "1/2", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["dry yeast", "water", "honey", "white flour", "water", "garlic clove", "tomatoes", "tomato sauce", "mozzarella cheese", "parmesan cheese", "romano cheese", "olive oil", "salt", "pepper", "oregano", "basil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3521.8 [FatContent] 108.1 [SaturatedFatContent] 39.0 [CholesterolContent] 183.9 [SodiumContent] 2905.4 [CarbohydrateContent] 548.4 [FiberContent] 96.2 [SugarContent] 29.7 [ProteinContent] 134.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Dough: Dissolve yeast with honey and 1/2 cup water; let stand 10 minutes. Put 4 cups flour in large mixing bowl; stir in oil, water and yeast mixture. Mix thoroughly. Knead 8 to 10 minutes. Let dough rise 1 hour until doubled. Punch down and roll on floured surface to about 1/2- inch. Cut into rectangles about 4 x 6-inches or desired size of pizza roll. Sauce: Place all ingredients (except the Mozzarella cheese] in a crock-pot and simmer on low for about 2 hours. Let cool to room temperature. Hot sauce will make dough soggy. Rolls: Place a small amount of sauce on the dough rectangles, spreading it to cover the entire piece of dough. Sprinkle Mozzarella cheese over half of the dough. Roll up the dough burrito-style, sealing edges with moistened fingers. Place rolls on a cookie sheet. Allow to rest for about 10 minutes. Bake in a hot 500 degrees oven until dough is golden brown. Serve rolls with a side bowl of hot pizza sauce for dipping the pizza rolls inches. These freeze beautifully. Can be reheated in the microwave. Variations: You may wish to add slices of mushroom, olive, shredded beef, pepperoni slices or whatever in addition to the Mozzarella cheese inside the pizza roll.

[Name] Almond Fudge Banana Cake [AuthorId] 104600 [AuthorName] CoolMonday [CookTime] PT1H [PrepTime] PT50M [TotalTime] PT1H50M [DatePublished] 1999-08-20T08:51:00Z [Description] Make and share this Almond Fudge Banana 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/14/2/picZy4Zce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/2/picBalUMf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/2/pict7Ozd5.jpg"] [RecipeCategory] Dessert [Keywords] ["Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/2", "3", "3", "1", "1 1/3", "1/3", "1", "1/2", "1/2"] [RecipeIngredientParts] ["DOLE&reg; Banana", "sugar", "margarine", "eggs", "amaretto liqueur", "vanilla extract", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 224.8 [FatContent] 9.2 [SaturatedFatContent] 1.8 [CholesterolContent] 34.9 [SodiumContent] 246.8 [CarbohydrateContent] 33.9 [FiberContent] 1.9 [SugarContent] 21.8 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mash bananas and set aside. Beat sugar and margarine until light and fluffy. Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in almonds. Add to sugar mixture alternately with bananas. Beat well. Pour batter into greased 10-inch Bundt pan. Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down side of cake. Make 16-20 servings.

[Name] Cherry Tomatoes on Provolone Garlic Bread [AuthorId] 2178 [AuthorName] troyh [CookTime] PT1H10M [PrepTime] PT35M [TotalTime] PT1H45M [DatePublished] 1999-08-16T06:03:00Z [Description] Make and share this Cherry Tomatoes on Provolone Garlic Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/3/picBwpb8U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/3/picJwZRaN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/3/picxHeUf1.jpg"] [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "3", "1/3", "3", NA, "3", "3", "4", "4", "1/4"] [RecipeIngredientParts] ["cherry tomatoes", "scallions", "parsley", "rosemary", "garlic", "extra virgin olive oil", "extra virgin olive oil", "garlic", "provolone cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 488.6 [FatContent] 38.6 [SaturatedFatContent] 10.0 [CholesterolContent] 24.8 [SodiumContent] 483.5 [CarbohydrateContent] 23.7 [FiberContent] 2.9 [SugarContent] 7.2 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours. Stir occasionally to distribute seasonings. For the bread, combine olive oil and garlic and let mixture stand for about 10 minutes so flavors can mingle. Meanwhile, heat the broiler. Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned. Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish. Set aside. Just before serving, heat up broiler again and toast cheese until bubbly. Serve bread in shallow bowls, spooning about 3/4 cup of tomatoes and marinade over each slice, garnishing with remaining parmesan.

[Name] Cheesy Chicken Noodle Casserole [AuthorId] 1594 [AuthorName] danica b. froisland [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 1999-09-15T03:29:00Z [Description] Make and share this Cheesy Chicken Noodle Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "0.5", "1", "1/4", "0.5", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "Velveeta cheese", "corn", "seasoning salt", "parsley flakes", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 544.0 [FatContent] 22.0 [SaturatedFatContent] 7.8 [CholesterolContent] 107.8 [SodiumContent] 747.1 [CarbohydrateContent] 59.1 [FiberContent] 4.2 [SugarContent] 8.2 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook egg noodles in boiling water till chewy. Cook chicken in olive oil, and Lawry salt till chicken is not pink in middle, then drain oil. Combine cream of chicken soup, egg noodles, and chicken till boiling. Reduce heat, and add Velveeta cheese, corn, and pepper. Cook until all of Velveeta is melted. Remove from heat and sprinkle with parsley flakes.

[Name] Caramel Sultana Square [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-08-25T05:13:00Z [Description] Make and share this Caramel Sultana Square recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["125", "125", "1", "1 1/2", "2", "1", NA, "90", "7", "2", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "egg", "flour", "baking powder", "sultana", "butter", "golden syrup", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3770.5 [FatContent] 198.6 [SaturatedFatContent] 123.2 [CholesterolContent] 742.8 [SodiumContent] 1963.4 [CarbohydrateContent] 468.4 [FiberContent] 5.1 [SugarContent] 302.6 [ProteinContent] 44.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugar, add egg then dry ingredients. Divide shortcake in two. Press one half in tin. Melt together and pour over base. Sprinkle with sultanas and cover with remaining mixture. Bake in a moderate oven 20 - 30 minutes.

[Name] &quot;21&quot; Apple Pie [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] PT1H6M [PrepTime] PT1H45M [TotalTime] PT2H51M [DatePublished] 1999-09-10T21:47:00Z [Description] Make and share this &quot;21&quot; Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "6", "1/4 - 1/3", "12", "2", "1/4", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "unsalted butter", "apples", "lemons", "dark brown sugar", "light brown sugar", "cinnamon", "egg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 694.3 [FatContent] 25.1 [SaturatedFatContent] 15.0 [CholesterolContent] 96.2 [SodiumContent] 222.5 [CarbohydrateContent] 113.0 [FiberContent] 13.6 [SugarContent] 61.9 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add the cold butter cubes and, with a pastry blender, blend in the flour until mixture becomes mealy ans butter forms peas-size nuggets plainly visible in the flour. The water should be added to the flour slowly to ensure that only the minimum amount of water is used. Do not over-mix the dough. When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic wrap and refrigerate for several hours. To prepare the filling, melt the butter in a large saute pan until it begins to brown. Add the sliced apples and cook over medium heat until they begin to soften, about 2 to 3 minutes. In a bowl, combine the lemon juice, sugars, Southern Comfort, and cinnamon. Add this mixture to the apples and cook 2 to 3 minutes over medium-high heat until the apples are completely caramelized and covered with all the sugar. Remove filling from the heat and allow to cool. Preheat the oven to 375 degrees. When ready to use, remove the dough from the refrigerator, lightly flour a pastry board and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out into a circle by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even. When the dough is rolled out to an even thickness and is about 12 inches in diameter and 1/8-inch thick, it is ready to be transferred to a 10-inch pie pan or plate. Lightly butter the pie plate, partially roll the dough up on the rolling pin, lift the dough and center it in the pie pan and unroll. Roll the second half of the pie dough into a round slightly larger than the pie pan. Fill the bottom crust with the cooked apples using a slotted spoon to drain the apples. Reserve juices if desired, for sauce. Brush an egg wash coating over the lip of the dough. This is where it will be sealed to the top crust. Cover the apples with the top half of the pie dough. Trim any excess from the top crust before using both hands to crimp the edges of the two crust together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake for 35 to 40 minutes. Remove from the oven and cool 20 minutes. Serve with vanilla ice cream. Reserved juices can be reduced with heavy cream for a sauce for the pie.