mdivanisova/recipes_data_food.com huggingface dataset:
Thai Fried Bananas
By Gilcat2


Category: Dessert
Keywords: Fruit, Thai, Asian, Low Protein, Healthy, Kid Friendly, < 30 Mins, Easy
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 2

Ingredients: bananas, butter, palm sugar, lime

Instructions:
Peel bananas; slice lengthwise then in half.
Fry in butter until soft and golden.
Add sugar and stir until syrup thickens.
Sprinkle with lime juice and serve.

Nutrition per serving: 190.4 calories, 6.2 g fat (3.8 g saturated), 15.3 mg cholesterol, 42.8 mg sodium, 36.8 g carbohydrate (4 g fiber, 21.3 g sugar), 1.6 g protein.
Rating: 5 stars from 2 reviews
Thai Beef Salad
By Gilcat2


Category: Meat
Keywords: Thai, Asian, Weeknight, < 4 Hours
Prep time: 30M | Cook time: 1H | Total time: 1H30M
Servings: 4

Ingredients: romaine lettuce, red leaf lettuce, Belgian endive, fresh lime juice, soy sauce, beef, brown sugar, garlic cloves, cilantro, tomatoes, green onions

Instructions:
Tear romaine lettuce, red leaf lettuce, and Belgian endive into bite-size pieces.
In small bowl, combine 2 tablespoons oil,  2 tablespoons lime juice, and 2 tablespoons soy sauce.
Add beef strips; stir; marinate at least 1 hour at room  temperature.
In food processor, combine 1/2 cup oil, 2 tablespoons lime juice, 1 tablespoon soy  sauce, ginger, brown sugar, garlic and jalapenos; puree.
Reserve marinade.
Stir-fry beef in 2 tablespoons oil until just browned.
Mix reserved marinade with  dressing.
Top greens with beef.
Pour dressing into a wok; stir to heat; mix in beef juices.
Pour hot dressing over salad.
Add cilantro, tomatoes, and  green onions; toss.

Nutrition per serving: 1259.9 calories, 122.9 g fat (38.9 g saturated), 112.4 mg cholesterol, 862.8 mg sodium, 26.5 g carbohydrate (12.7 g fiber, 11.1 g sugar), 18.2 g protein.
Rating: 4.5 stars from 3 reviews
Feijoada (Brazilian Bean Soup)
By Bob Boston


Category: Poultry
Keywords: Black Beans, Beans, Meat, Brazilian, South American, Low Cholesterol, Healthy, Free Of..., Weeknight, For Large Groups, < 4 Hours
Prep time: 20M | Cook time: 2H13M | Total time: 2H33M
Servings: 15
Yield: 15 cups

Ingredients: dried black beans, onions, turkey Polish kielbasa, turkey Polish kielbasa, garlic, cumin, water, salt, pepper, bay leaf, red wine vinegar

Instructions:
Sort and wash beans; place in a large Dutch oven.
Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.
Drain beans; set aside. Wipe pan with a paper towel.
Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender.
Add cumin, and saute 1 minute. Return beans to pan.
Add water and next 3 ingredients; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf.
Stir in vinegar and hot sauce.

Nutrition per serving: 286.9 calories, 5.8 g fat (1.8 g saturated), 15.7 mg cholesterol, 436.8 mg sodium, 43.2 g carbohydrate (10 g fiber, 3.1 g sugar), 16.6 g protein.
Rating: 3 stars from 6 reviews
Thai Coconut Custard
By Gilcat2


Category: Dessert
Keywords: Coconut, Fruit, Nuts, Thai, Asian, < 60 Mins, Oven, Easy
Prep time: 15M | Cook time: 30M | Total time: 45M
Servings: 4

Ingredients: coconut milk, eggs, palm sugar, salt

Instructions:
Beat coconut milk, eggs, palm sugar and salt together.
Cook in a double boiler, stirring constantly, until it resembles  soft scrambled eggs.
Pour into a small casserole dish.
Bake at 350 degrees Fahrenheit for 30  minutes.
Brown under a broiler.

Nutrition per serving: 419.3 calories, 25.2 g fat (18.4 g saturated), 279 mg cholesterol, 408.6 mg sodium, 40.4 g carbohydrate (0 g fiber, 37.7 g sugar), 11.1 g protein.
Rating: 4 stars from 4 reviews
Feijoada (Brazilian Bean Soup) II
By Bob Boston


Category: Pork
Keywords: Black Beans, Beans, Meat, Brazilian, South American, Weeknight, Oven, < 4 Hours
Prep time: 30M | Cook time: 2H | Total time: 2H30M
Yield: 12

Ingredients: black beans, water, ham, hot Italian sausage, cherry tomatoes, onion, red pepper flakes, garlic cloves, orange zest

Instructions:
Soak black beans overnight; drain.
Preheat oven to 350 degrees Fahrenheit.
Combine black beans, water, ham, pork loin, Italian sausage, cherry tomatoes, onion, red pepper flakes, garlic, and orange zest in a Dutch oven.
Bring to boil, uncovered, on stove top.
Cover and transfer to oven.
Bake 90 minutes.
Remove cover and bake another 30 minutes.
Cool overnight in refrigerator.
Remove fat and reheat.

Nutrition per serving: 293.8 calories, 15.5 g fat (5.4 g saturated), 58.5 mg cholesterol, 938.3 mg sodium, 12.6 g carbohydrate (3.9 g fiber, 1.3 g sugar), 25.2 g protein.
Rating: 5 stars from 1 reviews
Bean Curd With Broccoli
By spatchcock


Category: Soy/Tofu
Keywords: Beans, Vegetable, Chinese, Asian, Vegan, Free Of..., < 4 Hours
Prep time: 1H5M | Cook time: 1M | Total time: 1H6M

Ingredients: cornstarch, dry sherry, soy sauce, scallion, gingerroot, garlic cloves, broccoli, salt, medium firm tofu

Instructions:
Put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make  sure it is room temperature or cooler) and mix well.
Add wine, soy sauce and  sesame oil.
Mix well.
Cut scallion into 1 1/2-inch lengths.
Heat vegetable oil  in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10  seconds.
Put in scallion and broccoli.
Fry for 1 minute. Add 1/2 cup vegetable  stock and the salt. Bring to a simmer.
Cover and cook over a medium heat for a  minute, until broccoli is tender-crisp.
Remove broccoli with a slotted spoon.
Turn heat to low and add tofu.
Let it heat through.
Add cornstarch mixture.Stir  very gently.
Put broccoli back in wok.
Serve as soon as the sauce is thick and  everything is heated through.

Nutrition per serving: 465.6 calories, 39.2 g fat (5.2 g saturated), 0 mg cholesterol, 1627.9 mg sodium, 13.7 g carbohydrate (3.1 g fiber, 2.4 g sugar), 12.9 g protein.
Rating: 5 stars from 4 reviews
Cauliflower and Potatoes
By JANIC412


Category: Potato
Keywords: Cauliflower, Vegetable, Asian, Indian, Broil/Grill, < 60 Mins, Oven, Stove Top
Prep time: 20M | Cook time: 15M | Total time: 35M
Yield: 1 batch

Ingredients: cumin seed, fresh ginger, cauliflower, potatoes, garam masala, salt

Instructions:
Put oil, cumin seed and ginger in a large frying pan and cook over medium heat 3 to 5 minutes.
Add cauliflower and potatoes.
Add some garam masala and red peppers and mix.
Cook over medium heat 7 to 10 minutes.
Cover and reduce heat to low. The steam should cook the vegetables. If it seems too dry, add a little water.

Nutrition per serving: 698.2 calories, 41.7 g fat (6.2 g saturated), 0 mg cholesterol, 29.4 mg sodium, 75.7 g carbohydrate (9.6 g fiber, 3.4 g sugar), 9 g protein.
Rating: 4 stars from 1 reviews
Curried Vegetables
By JANIC412


Category: Cauliflower
Keywords: Vegetable, Weeknight, Oven, < 4 Hours
Prep time: 30M | Cook time: 35M | Total time: 1H5M
Servings: 6

Ingredients: cauliflower, carrots, celery, onion, mayonnaise, salt, curry powder, ginger, cheddar cheese, butter

Instructions:
Cook the cauliflower, carrots, celery, and onion in a small amount of water until crisp- tender-drain; set aside.
Combine the soup, mayonnaise, salt, curry powder, coriander, and ginger in a mixing bowl; mix well.
Stir in the vegetables.
Spoon into an oven-proof casserole dish.
Combine cheddar cheese, bread crumbs and melted butter.
Sprinkle over the vegetables.
Bake uncovered at 350 degrees Fahrenheit for 30 to 35 minutes.

Nutrition per serving: 241.8 calories, 15 g fat (6.1 g saturated), 27.5 mg cholesterol, 869 mg sodium, 21.6 g carbohydrate (3.1 g fiber, 5.6 g sugar), 6.4 g protein.
Scrambled Tofu on Toast
By Julesong

Tofu is a wonderfully versatile food!  I make tofu "egg salad" fairly often, and it's delicious.  So scrambled tofu on toast makes perfect sense to me.  :)

Category: Breakfast
Keywords: Soy/Tofu, Beans, < 15 Mins
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 2

Ingredients: plain firm tofu, butter, turmeric, herbs

Instructions:
Crumble the tofu and fry it in the vegetable oil and butter until evenly cooked.
Add the turmeric, herbs, and salt and pepper to taste. Saute a further few minutes.
Serve on crispy wholemeal toast spread with butter.
This is the basic recipe... you can also add grated cheese, fried mushrooms, sweet or hot peppers, onions, garlic, or anything you like to this mixture to make it to your taste!  Experiment and enjoy!

Nutrition per serving: 352.7 calories, 21 g fat (6.3 g saturated), 15.3 mg cholesterol, 353.6 mg sodium, 28.9 g carbohydrate (5.4 g fiber, 4 g sugar), 17.3 g protein.
Rating: 4.5 stars from 2 reviews
Crisp Sauteed Cucumbers With Lemon
By Linda Johansen


Category: Vegetable
Keywords: Low Cholesterol, Healthy, Weeknight, Stove Top, < 4 Hours
Prep time: 35M | Cook time: 30M | Total time: 1H5M
Servings: 4

Ingredients: cucumber, salt, lemon, olive oil, flour, salt, pepper, fresh parsley leaves

Instructions:
Peel the cucumbers if waxed.
Cut cucumbers in half lengthwise; scoop out the seeds with a spoon.
Cut them into inch chunks.
If the cucumbers are not super-firm, place the chunks in a colander and sprinkle them with 1 tablespoon  of salt. Shake to distribute the salt. Let cucumber drain for about 20 minutes. Rinse and dry.
If the cucumbers are already firm, proceed with the recipe.
Remove a few strips of zest from the lemon with a zester or vegetable peeler; mince enough to measure 1 teaspoon.
Cut the lemon in half through its equator and section it as you would an orange. Set the zest and lemon sections aside.
Place  the butter or oil in a large skillet over medium high heat.
Place about 2 cups flour in a bag, and, when the butter melts or the oil is hot, put a few chunks of cucumber at a time in the bag.
Shake well; add cucumbers to the skillet.
Repeat until all the cucumbers are used up.
Cook over medium high heat, stirring and turning occasionally, for about 10 minutes, until the exteriors of the cucumbers are crisp and the interiors are tender enough to be easily pierced  with a thin-bladed knife.
Add the lemon zest and lemon sections, along with salt and  pepper, and cook for 1 minute more.
Garnish with parsley and serve.

Nutrition per serving: 299.6 calories, 6.5 g fat (3.8 g saturated), 15.3 mg cholesterol, 1798.6 mg sodium, 53.2 g carbohydrate (2.7 g fiber, 2.4 g sugar), 7.4 g protein.
Rating: 4 stars from 2 reviews
Tutti Frutti Trifle
By Dreamgoddess

This is one of the Zaar recipes that I adopted.  I hope to make this soon as it looks like a dish my family would enjoy.  I’ll edit the recipe accordingly if needed.

Category: Dessert
Keywords: Pineapple, Tropical Fruits, Fruit, < 30 Mins
Prep time: 30M | Cook time:  | Total time: 30M
Servings: 4

Ingredients: grapefruit, orange, fresh pineapple, marshmallows, maraschino cherries, moist coconut, maraschino juice, confectioners' sugar

Instructions:
Remove segments from membrane of grapefruit and orange; slice pineapple.
Cut marshmallows and cherries into eighths.
Soak marshmallows and coconut in maraschino juice.
Beat egg whites until stiff and fold in sugar.
Combine  with fruits and coconut marshmallow mixture. Freeze until firm.
For an extra taste treat add 1 Tbsp of brandy or some people  like to add 1/2 cup of seedless raisins.

Nutrition per serving: 184.2 calories, 3.6 g fat (3 g saturated), 0 mg cholesterol, 52.3 mg sodium, 36.5 g carbohydrate (2.5 g fiber, 28.1 g sugar), 3.9 g protein.
Rating: 5 stars from 1 reviews
Creamed Cucumbers
By Linda Johansen


Category: Vegetable
Keywords: Low Protein, Free Of..., Weeknight, < 4 Hours
Prep time: 35M | Cook time: 30M | Total time: 1H5M
Yield: 2 large side dish servings

Ingredients: salt, butter, onion, pepper, sour cream, yogurt, fresh dill, cucumber

Instructions:
Peel the cucumbers if waxed.
Cut them in half lengthwise and scoop  out the seeds with a spoon.
Cut them into 3/4 inch chunks.
If the  cucumbers are not super-firm, place the chunks in a colander and sprinkle  them with 1 tablespoon of salt. Shake to distribute the salt and let  them drain for about 20 minutes.
Rinse and dry.
If the cucumbers are  already firm, proceed with the recipe.  Place butter in a medium to large skillet over medium heat. When it  melts, add the onion and cook, stirring occasionally, until the onion  softens, about 5 minutes.
Do not let the onion brown.
Add the cucumbers  and cook, stirring for about 5 minutes, until the cucumbers are just  tender.
Add pepper and, if you did not salt them earlier, salt.  Turn heat to low, then stir in the cream or yogurt and a good handful  of dill.
Stir until well blended, then serve, garnished with more dill.

Nutrition per serving: 357.1 calories, 33.8 g fat (21.1 g saturated), 112 mg cholesterol, 3618.4 mg sodium, 13.6 g carbohydrate (1.8 g fiber, 5.6 g sugar), 3.3 g protein.
Rating: 5 stars from 5 reviews
Virginia Fried Soft Shell Crabs
By Crab Place


Category: Lunch/Snacks
Keywords: Crab, Healthy, < 60 Mins
Prep time: 50M | Cook time: 10M | Total time: 1H
Servings: 6

Ingredients: soft shelled crabs, milk, flour, eggs, salt

Instructions:
Dress fresh crabs or thaw frozen crabs.  Rinse in cold water; drain.
Combine eggs, milk, and salt.
Combine flour and crumbs.
Dip crabs in egg mixture and roll in flour/crumb mixture. For heavier breading, let crabs sit several minutes and repeat dipping/rolling procedure. Additional spices, such as cayenne pepper and garlic, may also be added.
Place crabs in a heavy frying pan which contains 1/8 to 1/4 inch of fat, hot but not smoking.
Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cooking time is approximately 8 to 10 minutes.
Drain on absorbent paper.

Nutrition per serving: 137.8 calories, 2.8 g fat (0.9 g saturated), 96.2 mg cholesterol, 953.2 mg sodium, 15.1 g carbohydrate (0.6 g fiber, 0.3 g sugar), 12.1 g protein.
Rating: 5 stars from 3 reviews
Blue Jimmy Pillows
By Crab Place


Category: < 60 Mins
Keywords: Oven
Prep time: 30M | Cook time: 15M | Total time: 45M
Servings: 4

Ingredients: chicken broth, Worcestershire sauce, parsley, season salt, celery seed, tarragon, all-purpose flour, eggs

Instructions:
In saucepan, combine chicken broth, vegetable oil, Worcestershire sauce,  parsley, season salt, celery seed, red pepper, and tarragon.
Bring to a  boil, incorporate flour until blended.
Once flour and ingredients are  combined set aside to cool.
While that is cooling beat eggs to a fluffy  consistency.
The reason for letting the flour mixture cool is so that it  doesn't cook  the eggs.
Combine beaten eggs and flour mixture thoroughly.
Incorporate  crab meat. After everything is combined, drop 1 large tablespoon per  serving onto ungreased cookie sheet, and bake at 425 degrees for 12 to 15  minutes or until golden brown.

Nutrition per serving: 462 calories, 34.3 g fat (5.6 g saturated), 264.4 mg cholesterol, 322.1 mg sodium, 25.8 g carbohydrate (1 g fiber, 1.2 g sugar), 12.5 g protein.
Rating: 4.5 stars from 3 reviews
Apricot Salsa
By Jim Weller


Category: Sauces
Keywords: Fruit, Tex Mex, Southwestern U.S., Mexican, Low Protein, Low Cholesterol, Healthy, < 60 Mins
Prep time: 25M | Cook time: 10M | Total time: 35M
Servings: 4

Ingredients: red bell pepper, olive oil, onion, tomatoes, apricots, dark rum, apple cider

Instructions:
Cut a red bell pepper in half; remove seeds; and roast half of it. (Brush with olive oil; put under broiler very close to heat until blackened, about 5 minutes). Chop.
Saute onion in about a tablespoon  of olive oil until translucent.
Add tomato and jalapeno; saute about another 5 minutes, until tomato is cooked.
Add apple cider to cover apricots and boil down until cider is almost all boiled off.
Add chopped roasted bell pepper; stir.
Add dark rum and flambe. (Light and swirl until flame goes out).
Serve hot over grilled shark, swordfish, shrimp, or marlin.

Nutrition per serving: 40.8 calories, 0.2 g fat (0 g saturated), 0 mg cholesterol, 2.2 mg sodium, 5.7 g carbohydrate (1.3 g fiber, 3.7 g sugar), 0.8 g protein.
English Trifle - Guy Attwood
By Sackville


Category: Dessert
Keywords: European, Low Protein, Weeknight
Prep time: 1H35M | Cook time: 4H7M | Total time: 5H42M
Servings: 8

Ingredients: sugar, cornstarch, vanilla, nutmeg, cream sherry, frozen raspberries

Instructions:
This recipe was given to me by my Grandmother who came over to America in 1895 from England. I have altered it slightly. As far as I know it is  relatively original, or as original as any type of recipe such as this can be. It is not only addictive and decadent but pretty to look at as  well. This is a special occasion dessert.
Whisk yolks in a medium saucepan.
Gradually add sugar, whisking until  mixture is thick and lemon colored, about 1 or 2 minutes.
Blend in whole milk,  whipping cream and cornstarch; mix.
Place over medium low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT BOIL  OR MIXTURE WILL SEPARATE.
Remove from heat and stir until slightly cooled.
Blend in vanilla and nutmeg.
Transfer to a bowl; repeat process for the  two required for the trifle.
ASSEMBLY:
Whip the cream as your MaMa or Daddy taught you to do.
In your  prettiest large crystal bowl (salad bowl size) place a little less than  half the whipped cream around the bottom and half way up the sides.
Break 1/2 of the cakes into bite sized pieces and drop randomly all over the  cream.
Drizzle sherry over all.
Drop dollops of jam and slightly less  than half of the drained raspberries over the cake.
Drizzle 1/2 of the  thick but liquid custard over all.
Repeat for the next layer, reserving  some raspberries for the top.
(Try to plan to end with a layer of jam and  raspberries as the top of the Trifle.)
Finally, completely cover the top  with the remaining whipped cream.
Drizzle a little chocolate on top in any  pattern you think looks good.
Add a few raspberries and stand back to receive raves.
To serve, merely scoop down and place on a pretty  plate.
NOTE: Make about 4 hours before serving. Cover with plastic wrap and  refrigerate.

Nutrition per serving: 674 calories, 40.4 g fat (23.6 g saturated), 377.3 mg cholesterol, 212 mg sodium, 66.7 g carbohydrate (2.1 g fiber, 35.7 g sugar), 7.6 g protein.
Rating: 5 stars from 3 reviews
Rote Gr&uuml;tze
By Anne Edgell


Category: Dessert
Keywords: Fruit, Weeknight
Prep time: 20M | Cook time: 24H5M | Total time: 24H25M
Servings: 8

Ingredients: raspberries, strawberries, dark sweet red cherries, dark sweet cherries, cranberry juice, sugar, lemon zest, lemon juice, cornstarch, dry red wine, heavy cream

Instructions:
FOR DESSERT:
Combine raspberry juice, pureed strawberries and cherry juice in  1 quart measure.
Add enough grape juice to total 1 quart.
Pour mixture into  heavy saucepan (NOT ALUMINUM).
Add 2 more cups grape juice.
Stir in sugar, lemon zest, lemon juice.
Bring to a boil, uncovered, over medium heat stirring often.
Combine cornstarch with wine in separate bowl to make a thin, smooth  paste.
As soon as mixture boils, add corn starch paste, whisking vigorously.
Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
Stir in raspberries and cherries gently.
Heat and stir 1 minute more.
Remove from heat and stir 1 minute more.
Cool mixture to room temperature.
Chill for 24 hours.
FOR TOPPING:
Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.

Nutrition per serving: 406 calories, 11.8 g fat (6.9 g saturated), 40.8 mg cholesterol, 18.6 mg sodium, 70.6 g carbohydrate (6.6 g fiber, 50.7 g sugar), 3.1 g protein.
Rating: 5 stars from 4 reviews
Twice Baked Ham and Cheese Potatoes
By HELEN PEAGRAM_40951


Category: Potato
Keywords: Cheese, Vegetable, Weeknight, Oven, < 4 Hours
Prep time: 25M | Cook time: 1H30M | Total time: 1H55M
Servings: 6

Ingredients: potatoes, cheddar cheese, milk, ham, sour cream, pepper, butter, paprika, parsley flakes

Instructions:
Bake potatoes at 400 degrees Fahrenheit for 1 hour until soft.
Slice potatoes in half lengthwise.
Scoop out insides, leaving a firm shell.
Place potato pulp, cheddar cheese, milk, ham, sour cream, onion salt, pepper, and butter in a mixing bowl.
Beat at high speed until smooth.
Fill potato shells with mixture.
Bake at 350 degrees Fahrenheit for 20 to 30   minutes.
Garnish with paprika or parsley.

Nutrition per serving: 456 calories, 25.2 g fat (15.1 g saturated), 80.7 mg cholesterol, 611.7 mg sodium, 41.6 g carbohydrate (4.7 g fiber, 3.1 g sugar), 17.1 g protein.
Rating: 5 stars from 3 reviews
Rock Candy
By troyh


Category: Candy
Keywords: Dessert, Low Protein, Low Cholesterol, Healthy, Kid Friendly, Free Of..., < 4 Hours, Easy
Prep time: 45M | Cook time: 1H | Total time: 1H45M
Yield: 3 jars

Ingredients: water, sugar

Instructions:
* Candy flavoring is carried by a lot of grocery stores, near the baking aisle with candy-making and cake decorating supplies.
Bring the water to a boil in the saucepan.
Remove from heat; add 3 cups of sugar, stirring until dissolved.
Slowly add the remaining sugar, reheating the water if necessary.
When all the sugar is dissolved, pour the mixture into 3 heat proof jars or glasses.
Stir 3 drops of liquid food coloring and 1/2 teaspooon candy flavoring into each jar.
Tie each length of string around a pencil.
Lay one string on top of each jar so the strings hang down into the liquid.
Crystals will begin to form in 1 hour, and continue to solidify for several days.
If a layer forms on the surface of the jar, break it.
When liquid completely evaporates, candy is ready.

Nutrition per serving: 1548 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 7.5 mg sodium, 399.9 g carbohydrate (0 g fiber, 399.2 g sugar), 0 g protein.
Rating: 5 stars from 3 reviews
Twice-Baked Sweet Potatoes
By HELEN PEAGRAM_40951


Category: Potato
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 25M | Cook time: 1H40M | Total time: 2H5M
Servings: 6

Ingredients: head of garlic, sweet potatoes, sour cream, salt, pepper

Instructions:
Remove outer covering from garlic but don't separate the cloves.
Wrap garlic in aluminum foil coated with cooking spray.
Place garlic and sweet potatoes on a baking sheet.
Bake at 400 degrees Fahrenheit for 1-1/4 hours.
Separate garlic cloves; squeeze to extract 2 teaspoons pulp.
Slice skin away from top of each potato and scoop out the pulp leaving   the shells intact.
Mash potato pulp with garlic, sour cream, salt and pepper.
Spoon into potato shells.
Bake 400 degrees Fahrenheit for 15 minutes or until heated.

Nutrition per serving: 144 calories, 2.6 g fat (1.5 g saturated), 6.6 mg cholesterol, 179.5 mg sodium, 28.2 g carbohydrate (4 g fiber, 5.9 g sugar), 2.6 g protein.
Rating: 4.5 stars from 5 reviews
Rock Candy II
By troyh


Category: Candy
Keywords: Dessert, Kid Friendly, Free Of..., < 30 Mins
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 1

Ingredients: water, sugar

Instructions:
Tie a short piece of cotton string to the middle of the pencil or  stick.
Attach a paper clip to the other end of the string for weight.  Moisten the string very lightly, and roll in a bit of sugar (this will  help "attract" the sugar crystals from the syrup to the string) Place the  pencil or stick over the top of the glass or jar with the string hanging  down inside.  Heat the water to boiling, and dissolve 2 cups of sugar in it.  For the biggest crystals FAST, heat the sugar water solution a second  time, and dissolve as much additional sugar into it as possible. Add a  few drops of food coloring to the solution if desired.
Pour the solution into the prepared glass or jar and leave  undisturbed for a couple days.
Depending on how much sugar you were able  to dissolve in the water, you should start seeing crystals growing in a  few hours to a few days.

Nutrition per serving: 1548 calories, 0 g fat (0 g saturated), 0 mg cholesterol, 11.1 mg sodium, 399.9 g carbohydrate (0 g fiber, 399.2 g sugar), 0 g protein.