mdivanisova/recipes_data_food.com huggingface dataset:
$20,000 Prize-Winning Chili Con Carne
By glitter


Category: Pork
Keywords: Meat, Winter, Weeknight, Stove Top, < 4 Hours
Prep time: 35M | Cook time: 2H20M | Total time: 2H55M
Yield: 2 quarts

Ingredients: onion, garlic cloves, Budweiser beer, Hunts tomato sauce, water, chili powder, cumin, bouillon, oregano leaves, paprika, sugar, flour, cornmeal, water

Instructions:
In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
Brown remaining meat; pour off all fat except 2 Tbsps.
Add onion, garlic; cook and stir until tender.
Add meat and remaining ingredients except flour, cornmeal and warm water.   Mix well.
Bring to boil; reduce heat and simmer covered 2 hours.
Stir together flour and cornmeal; add warm water.   Mix well.
Stir into chili mixture.  Cook covered 20 minutes longer.
Serve hot.

Nutrition per serving: 558.1 calories, 16.8 g fat (5 g saturated), 133.8 mg cholesterol, 1004.2 mg sodium, 38.5 g carbohydrate (10 g fiber, 13.8 g sugar), 55.6 g protein.
Rating: 4 stars from 4 reviews
Chilies Corn Muffins
By Carole Reu


Category: Quick Breads
Keywords: Breads, Peppers, Vegetable, < 60 Mins, Oven
Prep time: 35M | Cook time: 25M | Total time: 1H
Servings: 12

Ingredients: all-purpose flour, cornmeal, sugar, brown sugar, baking powder, salt, skim milk, soymilk, egg, green chilies

Instructions:
Preheat oven to 400.
Spray a standard muffin pan with cooking spray.
In medium bowl, whisk flour, cornmeal, both sugars, baking powder and salt.  In medium  bowl, mix remaining ingredients.
Make well in dry ingredients.
Add milk  mixture and stir until just blended.
Divide batter among prepared muffin cups.
Bake 15 to 20 minutes, or until top springs back when lightly pressed.
Let cool in pan 5 minutes, them loosen edges and turn out on rack and cool completely.

Nutrition per serving: 163.6 calories, 5.3 g fat (0.8 g saturated), 17.8 mg cholesterol, 155.6 mg sodium, 26.2 g carbohydrate (0.9 g fiber, 9.2 g sugar), 3.1 g protein.
Rating: 5 stars from 7 reviews
Classic Cream Scones
By Barbara Heller

You're best off describing scones to a German by saying that they are like a   cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen   (roll), but are very unique and not really like anything else found in   Germany. My German husband *loves* this recipe:  Classic Cream Scones   (from Simply Scones, by Leslie Weiner and Barbara Albright)

Category: Scones
Keywords: Quick Breads, Breads, Sweet, Weeknight, Oven, < 4 Hours
Prep time: 1H5M | Cook time: 20M | Total time: 1H25M
Yield: 14 scones

Ingredients: all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, heavy cream, egg, vanilla extract, currants, raisins, egg

Instructions:
Preheat oven to 425F.
Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt.   Cut the butter into 1/2-inch cubes and distribute them over the flour   mixture. With a pastry blender or two knives used scissors fashion, cut in   the butter until the mixture resembles coarse crumbs.
In a small bowl, stir   together the cream, egg, and vanilla.
Add the cream mixture to the flour   mixture and stir until combines.
Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a   lightly floured cutting board.
Using a floured 2 1/2-inch-diameter round   biscuit cutter or a glass, cut out rounds from the dough and place them on   the prepared baking sheet. Gather the scraps together and repeat until all   the dough is used.
Lightly brush the tops of the scones with the egg mixture,   if desired.
Bake for 13-15 minutes, or until lightly browned.
Remove the baking sheet to a wire rack and cool for 5 minutes.
Using a   spatula, transfer the scones to the wire rack to cool.
Serve warm or cool   completely and store in an airtight container.
Makes about 14 scones.
Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
Directions as above.

Nutrition per serving: 168.2 calories, 8.1 g fat (4.9 g saturated), 36.5 mg cholesterol, 82.4 mg sodium, 21.5 g carbohydrate (0.8 g fiber, 7.2 g sugar), 2.7 g protein.
Rating: 5 stars from 29 reviews
Chinese Chicken
By Doreen Randal


Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Chinese, Asian, High Protein, Free Of..., High In..., Weeknight, Oven, < 4 Hours
Prep time: 25M | Cook time: 1H30M | Total time: 1H55M
Servings: 6

Ingredients: chicken, tomato sauce, soy sauce, dry sherry, white vinegar, chili powder, garlic, green ginger

Instructions:
Wash and dry chicken.
Combine the rest of the ingredients together and mix well.
Add the chicken, coat well with the marinade.  Allow to stand several hours or overnight in refrigerator.
Place chicken in a baking dish and pour over marinade.  Cover dish with foil.
Bake in a moderate oven 1 1/2 hours, remove foil, bake a further 30 minutes, brushing frequently with marinade.

Nutrition per serving: 373.4 calories, 21.8 g fat (6.3 g saturated), 103.5 mg cholesterol, 491.8 mg sodium, 13.5 g carbohydrate (2.3 g fiber, 1.2 g sugar), 28 g protein.
Rating: 4.5 stars from 3 reviews
Classic Chicken and Coconut Soup
By Jacques Lorrain


Category: Chicken Breast
Keywords: Chicken, Poultry, Coconut, Fruit, Nuts, Meat, Very Low Carbs, Weeknight, < 4 Hours, Easy
Prep time: 55M | Cook time: 32M | Total time: 1H27M
Servings: 2

Ingredients: chicken broth, unsweetened coconut milk, fresh lemongrass, chicken breast, lime juice, jalapeno chile, fresh cilantro

Instructions:
Bring first 3 ingredients to boil in heavy medium saucepan.
Reduce
heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes.
Transfer chicken to plate; cool.
Remove chicken skin and bones.
Cut meat into 1/2-inch pieces.
Strain soup through sieve into small saucepan.
Add 1 Tbsp lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes.
Add chicken and simmer just to heat through.
Taste, adding more lime juice if desired.
Ladle soup into bowls.
Sprinkle with fresh cilantro.

Nutrition per serving: 587.8 calories, 52 g fat (41.2 g saturated), 46.4 mg cholesterol, 836.8 mg sodium, 11.8 g carbohydrate (0.1 g fiber, 0.9 g sugar), 24.5 g protein.
Rating: 4.5 stars from 4 reviews
Chinese Hot and Sour Chicken Noodle Salad
By Nancy Van Ess


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Chinese, Asian, Low Cholesterol, Healthy, Weeknight, < 4 Hours
Prep time: 1H20M | Cook time:  | Total time: 1H20M
Servings: 6

Ingredients: chicken breast, dry linguine, peppercorn, rice vinegar, cider vinegar, soy sauce, fresh cilantro, cucumber

Instructions:
In a 5-6 quart pan, bring about 3 quarts of water to a boil.
Add chicken, cover  and bring to a boil.
Remove from heat and let stand, covered, until meat is  white in thickest part, about 20-25 min.
Lift out chicken, let cool and reserve  water.
Remove and discard skin and bones*; tear chicken into bite-size shreds.
If made ahead, cover and chill chicken and water until next day.
Bring water to a boil and add linguine. Boil, uncovered, until just tender to  bite, 6-8 min.
Drain; immerse in cold water until cool, then drain well again.
Remove any debris from peppercorns.
In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
Pour peppercorns into a  blender and whirl until finely ground.
Add chiles and oil to pan; cook over low heat until chiles just begin to brown,  about 3 min.
Let cool and add ground pepper, vinegar, soy sauce and cilantro.
On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
Pour dressing evenly over salad and mix to blend.
- - - - - - - - - - - - - - - - - -  NOTES : * I just use boneless, skinless chicken breasts to start with.

Nutrition per serving: 340.7 calories, 12.7 g fat (2.5 g saturated), 30.9 mg cholesterol, 375.7 mg sodium, 45 g carbohydrate (9.2 g fiber, 1.1 g sugar), 15.9 g protein.
Rating: 5 stars from 1 reviews
Clam - Lobster Bake
By Esmie

Even if you don't live at the beach, you can enjoy an impressive backyard clambake. Simply substitute a combination of greens and damp cheesecloth for seaweed, firewood for driftwood and heavy duty aluminum foil for the traditional sand covering.  About 12 lbs. of mixed greens (collard greens, kale, etc.) and 15 yards of cheesecloth will hold in moisture as food cooks. Three rolls of heavy duty 37 1/2  ft. aluminum foil will both line and seal pit

Category: Lobster
Keywords: Healthy, Free Of..., Weeknight
Prep time: 1H15M | Cook time: 6H40M | Total time: 7H55M
Servings: 8

Ingredients: baking potatoes, sweet potatoes, corn, onions, chicken halves, live lobsters, clams

Instructions:
Prepare your favorite clam chowder as an appetizer.
Serve clambake with plenty of melted butter, lemons, and watermelon.
"  Detailed directions below.
Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends.  Oil potatoes.
Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
Cover food with remaining wet cheesecloth, then greens.
Cover pit with heavy duty aluminum foil.
Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
Peek at clams after 40 minutes.  If they are open and lobsters are bright red, dinner is ready.
Serve with melted butter and lemon.

Nutrition per serving: 990.1 calories, 30.8 g fat (8.4 g saturated), 357.7 mg cholesterol, 704.2 mg sodium, 71.1 g carbohydrate (7.3 g fiber, 9.6 g sugar), 107.2 g protein.
Rating: 5 stars from 1 reviews
Civil War Cake
By Susan Antonucci

Someone was looking for a cake that didn't have any milk in it.  Well I found this one of my mothers. It is got to be over 67 years old. It is really good it tastes like a spice cake.    Civil War Cake   (or-Eggless, Butterless, Milkless Cake)

Category: Dessert
Keywords: Low Protein, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 1H20M | Cook time: 3M | Total time: 1H23M
Servings: 8

Ingredients: raisins, water, sugar, shortening, cake flour, salt, cinnamon, baking soda, nutmeg, clove

Instructions:
Combine raisins, sugar, 1 cup of water, shortening, salt & spices in a saucepan.
Bring to a boil, simmer 3 minutes, stirring occasionally, then cool till  lukewarm, then add the other cp of water.
Dissolve soda in 2 teas.
of water, set aside.  Stir sifted & measured flour into raisin mixture & beat until smooth.
Add dissolved soda last. Pur into greased floured 13x9 [am & bale 50-55 min.
at  350 degrees.
It may also be cooked in a tube pan.
Serve with whipped cream or caramel frosting.
Combine 3/4 cup of brown sugar 1/2 cup of water 1/2 tsp salt in a saucepan.
Cook 6 min.
stirring often.
Cool to lukewarm and stir in 3 Tbsp.
of butter.
Then gradually stir in 21/4 cups of sifted confectionery sugar, beating until smooth.
Stir in 1 teas.
vanilla and spread on cake. You will be surprised how good it taste with such little ingredients.

Nutrition per serving: 871.4 calories, 26.6 g fat (6.6 g saturated), 0 mg cholesterol, 616.1 mg sodium, 155.8 g carbohydrate (3.9 g fiber, 83.8 g sugar), 8.1 g protein.
Rating: 5 stars from 2 reviews
Chinese Hot and Sour Pork Soup
By Nancy Van Ess


Category: Pork
Keywords: Meat, Chinese, Asian, < 60 Mins
Prep time: 40M | Cook time:  | Total time: 40M
Servings: 4

Ingredients: soy sauce, white pepper, egg substitute, cornstarch, bamboo shoot, water chestnut, carrot, shiitake mushroom, cake tofu, white vinegar, scallion

Instructions:
Bring stock to a simmer.
Add soy sauce, pork, mushrooms and chile paste. Simmer  for 10 minute.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and  tofu.
Simmer 5 minute.
Mix cornstarch with 2 tablespoons water and add.
Bring back to simmer and pour  the eggs in a very thin stream over the surface. Let stand for 10 sec. before  stirring in the sesame oil.
Serve with a garnish of chopped scallions.
NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

Nutrition per serving: 368.7 calories, 13 g fat (2.9 g saturated), 31.1 mg cholesterol, 1459.3 mg sodium, 32.1 g carbohydrate (3 g fiber, 10.5 g sugar), 31.6 g protein.
Rating: 5 stars from 52 reviews
Citrus Glazed Barbecued Pork Loin
By Julesong


Category: Pork
Keywords: Meat, Free Of..., < 60 Mins, Oven
Prep time: 15M | Cook time: 35M | Total time: 50M
Servings: 6

Ingredients: canola oil, onion, garlic, chipotle pepper, arbol chile, cracked black pepper, Worcestershire sauce, barbecue sauce, lemons, kosher salt, olive oil, kosher salt, cracked black pepper

Instructions:
Preheat oven to 350 degrees.
In a small saucepot add canola oil and saute onions and garlic until translucent.
Add chipotle and arbol chilies and continue to cook until chiles start to toast.
Add cracked black pepper and deglaze with Worcestershire sauce and orange juice; reduce until starts to thicken.
Then add in your favorite barbecue sauce, reduce to low heat, and simmer for about 15 minutes.
Season with hot sauce, lemon juice and to taste with salt.  Strain barbecue sauce and set aside.
On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper.
Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees.
Remove from oven and let meat set for about 5 minutes, slice, and enjoy!

Nutrition per serving: 835.8 calories, 50.8 g fat (13.1 g saturated), 136.1 mg cholesterol, 3187.2 mg sodium, 47 g carbohydrate (2.6 g fiber, 30.9 g sugar), 46.7 g protein.
Rating: 5 stars from 5 reviews
Citrus Chicken
By CoffeeMom


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Weeknight, Broil/Grill, Oven
Prep time: 10M | Cook time: 4H30M | Total time: 4H40M
Servings: 4

Ingredients: chicken breast halves, lemon juice, lime juice, sugar, dried oregano

Instructions:
Rinse chicken; pat dry.
Sprinkle with salt and pepper.
Place chicken in plastic bag set in shallow dish.
For marinade, combine lemon, lime, and orange juices, oil,  sugar and oregano in small bowl.
Pour over chicken; seal bag.
Marinate in  refrigerator 4 to 24 hours, turning occasionally.
Drain chicken, reserving marinade.
Grill chicken on rack of uncovered grill directly over medium coals  12 to 15 minutes or until tender and no longer pink inside, turning once and brushing  occasionally with marinade during first half of cooking.
Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and  brushing occasionally with marinade during first half of cooking.
Discard any remaining marinade.

Nutrition per serving: 167.7 calories, 10.2 g fat (2.4 g saturated), 46.4 mg cholesterol, 46.1 mg sodium, 3.6 g carbohydrate (0.1 g fiber, 2.2 g sugar), 15.3 g protein.
Rating: 5 stars from 15 reviews
Citrus Baked Halibut
By Dave5003


Category: Halibut
Keywords: High Protein, Healthy, Free Of..., High In..., Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 30M | Total time: 1H15M
Servings: 2

Ingredients: halibut steaks, butter, onion, garlic cloves, fresh parsley, salt, black pepper, fresh lemon juice

Instructions:
OVEN COOKING:
Rinse halibut in cold water and dry using paper toweling.
Arrange  halibut in a 9" x 13" oven-proof baking dish.
Preheat oven to 400 degrees Fahrenheit.
In a frying pan, add butter, onion and garlic. Saute until translucent.
Remove from heat; stir in parsley, orange rind, salt and pepper.
Spread mixture over  halibut steaks.
In a small bowl, mix together orange juice and lemon juice.
Sprinkle juice over steaks, but be careful not to wash away the onion/garlic  mixture.
Bake fish in preheated 400 degree Fahrenheit oven for 20 to 22 minutes, turning over  at about 10 minutes of cooking time.
Continue cooking until time expires or until fish flakes easily with a fork.
DO NOT OVERCOOK FISH.
Spoon hot juices  over fish.
Serve at once.
MICROWAVE COOKING:
Prepare and arrange fish and onion/garlic as above.
Reduce orange juice by 2 tablespoons.
Cover fish with a clear plastic wrap vented.
Cook on HIGH (full power) for 4 minutes.
Turn fish over and cook for an additional 3 to 4 minutes on HIGH (full power) or until fish flakes easily with  a fork.
Spoon juices over fish and serve at once.
If desired, serve with Tartar Sauce.

Nutrition per serving: 755 calories, 22.2 g fat (8.8 g saturated), 176.1 mg cholesterol, 918 mg sodium, 36.8 g carbohydrate (1.9 g fiber, 29.4 g sugar), 97.7 g protein.
Rating: 4.5 stars from 4 reviews
Chinese Plum Sauce
By Dancer


Category: Sauces
Keywords: Plums, Fruit, Chinese, Asian, Low Protein, Low Cholesterol, Healthy, Free Of..., Weeknight, < 4 Hours
Prep time: 10M | Cook time: 1H45M | Total time: 1H55M
Yield: 4 cups

Ingredients: plums, onion, water, gingerroot, garlic, granulated sugar, rice vinegar, cider vinegar, salt, cinnamon, cayenne pepper, clove

Instructions:
In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.
Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
Fill and seal jars; process in boiling water bath for 30 minutes.
Makes about 4 cups

Nutrition per serving: 316.1 calories, 1 g fat (0.1 g saturated), 0 mg cholesterol, 295.1 mg sodium, 79.7 g carbohydrate (5.6 g fiber, 71.9 g sugar), 2.8 g protein.
Rating: 4.5 stars from 16 reviews
Chinese Meatballs
By Gilcat2


Category: Pork
Keywords: Meat, Chinese, Asian, Weeknight, < 4 Hours
Prep time: 1H | Cook time: 48M | Total time: 1H48M
Servings: 6

Ingredients: shrimp, water chestnut, green onion, soy sauce, white wine, salt, sugar, cornstarch, egg, chicken broth, napa cabbage

Instructions:
Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
Make twelve meatballs.
Heat oil in wok.
Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
Transfer meatballs to 5-qt saucepan; discard drippings.
Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
Bring to a boil.
Reduce heat to low, cover, and simmer 30 minutes.
Meanwhile, core cabbage.  Cut base of leaves into 2" squares.
Cut leafy tops in half.
Place over meatballs; cover and simmer 10 minutes more.  Transfer meatballs and cabbage to serving platter.
Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
Add sesame oil and serve over meatballs.

Nutrition per serving: 230.3 calories, 11.1 g fat (2.6 g saturated), 115.4 mg cholesterol, 1114.8 mg sodium, 7 g carbohydrate (0.3 g fiber, 1.4 g sugar), 23.9 g protein.
Rating: 5 stars from 7 reviews
Cinnamon Curry Rice
By kai8710


Category: Rice
Keywords: < 15 Mins
Prep time: 15M | Cook time:  | Total time: 15M
Yield: 1 batch

Ingredients: onions, potatoes, carrot, apple, curry powder, flour, garlic, water, butter, rice, cinnamon

Instructions:
Bring cinnamon to boil in 2 cups water, simmer covered until reduced to 1 cup;  strain, discard pulp, reserve broth.
Cook enough rice for 5 persons.
Heat butter in a wok, add flour and stir well to mix and thicken; then add curry powder and  stir well to mix; then add a little stock or water and mix well; return to boil, add carrot, potatoes, and apple, cover, simmer on low heat.
In a separate wok or pan, stir-fry sliced pork quickly in a little oil along with garlic.
Remove and  reserve. When carrots and potatoes are almost done, add cinnamon broth, pork and onions to the pot, return to boil, simmer for a few minutes, then serve over  rice.

Nutrition per serving: 3892.1 calories, 94.2 g fat (39.2 g saturated), 269.6 mg cholesterol, 630.4 mg sodium, 647.4 g carbohydrate (42.6 g fiber, 39.6 g sugar), 110.7 g protein.
Rating: 5 stars from 1 reviews
Chocolate Almond Scones
By Zaney1


Category: Scones
Keywords: Quick Breads, Breads, High In..., < 60 Mins, Oven
Prep time: 40M | Cook time: 10M | Total time: 50M
Servings: 12

Ingredients: all-purpose flour, baking powder, sugar, salt, butter, eggs, chocolate chips

Instructions:
Preheat oven to 425 degrees Fahrenheit.
Combine flour, baking  powder, sugar and salt.
Cut in  butter until it resembles course meal.
Add 2  eggs (1 egg is reserved for later use), almond extract and cream.
Stir until  soft dough forms; mix in chocolate  chips and toasted almonds.
Pat out dough until 3/4  inch thick.
Cut into diamond shape; brush  with reserved egg.
Place on baking  pan coated with cooking spray.
Bake for 10  minutes until lightly browned.
Serve warm.

Nutrition per serving: 375 calories, 21.1 g fat (10.9 g saturated), 89.8 mg cholesterol, 443.9 mg sodium, 41 g carbohydrate (2.5 g fiber, 10.3 g sugar), 7.6 g protein.
Rating: 5 stars from 1 reviews
Cinnamon Apple Salad
By Ron  Joyce Ripple S


Category: Apple
Keywords: Fruit, < 30 Mins
Prep time: 20M | Cook time:  | Total time: 20M
Yield: 9

Ingredients: boiling water, lemon gelatin, applesauce, cream cheese, mayonnaise, pecans, celery

Instructions:
In a bowl, dissolve candies in water (keep warm until melted).  Add gelatin and stir to dissolve.  Stir in the applesauce and pour half into an 9" square pan that has been lightly coated with nonstick cooking spray.
Refrigerate until firm.
Cover and set remaining gelatin mixture aside at room temperature.  Meanwhile, combine remaining ingredients and spread over chilled gelatin mixture.  Carefully pour remaining gelatin mixture over cream cheese layer.
Chill overnight. Yield: 9 servings This recipe was sent to Reminisce magazine by Lisa Andis.

Nutrition per serving: 237 calories, 17.4 g fat (5.9 g saturated), 31.2 mg cholesterol, 228.8 mg sodium, 19.2 g carbohydrate (1 g fiber, 10.1 g sugar), 3 g protein.
Rating: 5 stars from 1 reviews
Chunky Tomato Cheese Pie
By Will Parkinson


Category: Cheese
Keywords: High In..., Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 40M | Total time: 1H15M
Servings: 6

Ingredients: tomatoes, cheddar cheese cubes, all-purpose flour, sugar, salt, cheddar cheese

Instructions:
Preheat oven to 375 degrees Fahrenheit.
Cut 4 of tomatoes into cubes; slice remaining tomato.
On a lightly floured surface roll out pastry; fit into a 9-inch pie pan; flute edges.
In a large bowl combine tomato cubes, cheese cubes, bread crumbs, flour, sugar and salt. Toss until well blended.
Spoon into pie shell.
Bake 30 minutes until cheese cubes melt and tomato cubes are soft.
Remove from oven and garnish with tomato slices.
Add cheese strips.
Return to oven.
Bake 10 minutes longer or until cheese is melted and tomatoes are soft.  Cut into wedges and serve.

Nutrition per serving: 444.6 calories, 28.8 g fat (14 g saturated), 56.1 mg cholesterol, 1340.5 mg sodium, 29.4 g carbohydrate (2.2 g fiber, 5.7 g sugar), 17.6 g protein.
Rating: 5 stars from 2 reviews