mdivanisova/recipes_data_food.com huggingface dataset:
Anzac Biscuits
By kitka9

These biscuits (cookies in America) are called Anzacs because they were baked by Australian women and sent to their ANZAC soldier sons/husbands serving in Europe and Middle east during WW I. It was more like 2 months before they were received back then, so they certainly do travel well! :-)  ** Please note that 1 Australian Tablespoon =  20 mls whereas in most others countries it = 15 mls.  Anzac Biscuits

Category: < 30 Mins
Keywords: Oven
Prep time: 10M | Cook time: 15M | Total time: 25M
Servings: 12
Yield: 12-24 cookies

Ingredients: rolled oats, plain flour, sugar, golden syrup, butter, bicarbonate of soda, water

Instructions:
Mix oats, flour, sugar and coconut together.
Melt syrup and butter together.
Mix the bicarb with boiling water and add to butter and syrup mixture.  Add this to dry ingredients.
Place tablespoonsful of the mixture on a greased oven slide (cookie sheet).  Bake at 150 - 160 C (300-325F) for 20 minutes.
Good luck.

Nutrition per serving: 199.4 calories, 10.4 g fat (6.8 g saturated), 22.3 mg cholesterol, 143.4 mg sodium, 25 g carbohydrate (1.5 g fiber, 10.9 g sugar), 2.2 g protein.
Rating: 5 stars from 32 reviews
Ancho Chile Rub
By Dancer


Category: Free Of...
Keywords: < 15 Mins, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Yield: 2 cups

Ingredients: dried ancho chiles, mild chili powder, hot chili powder, chimayo chili powder, cayenne pepper, black pepper, salt, chipotle paste

Instructions:
Combine ancho chiles, mild chili powder, hot chili powder, chimayo chili powder, cayenne pepper, black pepper, salt, and chipotle paste in a large bowl.
Makes about 2 cups.

Nutrition per serving: 75.5 calories, 2.7 g fat (0.4 g saturated), 0 mg cholesterol, 3658.7 mg sodium, 14.2 g carbohydrate (7.3 g fiber, 0.8 g sugar), 3.3 g protein.
Amish Six Layer Dinner
By Tonkcats


Category: Vegetable
Keywords: Meat, Low Cholesterol, Weeknight, Oven, < 4 Hours
Prep time: 0S | Cook time: 2H | Total time: 2H
Servings: 4

Ingredients: ground beef, raw potatoes, celery, onion, salt, pepper, green pepper, canned tomatoes, onion

Instructions:
Grease a casserole dish.
Sprinkle each layer with salt and pepper before adding the next layer.  Place potatoes in the bottom of the casserole.  Add the layer of  celery.  Add the layer of hamburger.  Add the layer of onions.  Add the green  pepper.
Pour the tomatoes over the mixture.
Bake for 2 hours at 350°F (I  cover with foil after about an hour).

Nutrition per serving: 338.4 calories, 16.9 g fat (6.5 g saturated), 74.8 mg cholesterol, 1453.8 mg sodium, 23.1 g carbohydrate (4.7 g fiber, 6.1 g sugar), 23.8 g protein.
Rating: 4 stars from 8 reviews
Chicken on Sunday  (Or Whenever)
By Peggy Benisch


Category: Whole Chicken
Keywords: Chicken, White Rice, Poultry, Rice, Meat, Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 2H | Total time: 2H35M
Servings: 6

Ingredients: Minute Rice, milk, chicken parts, seasoning salt, pepper, curry

Instructions:
Grease large 9x13-inch pan.
Heat soups and milk together in a large saucepan.
Stir in Minute Rice (you want the mixture to be rather juicy). Pour into 9x13-inch pan.
Place chicken part on top and then sprinkle with seasoning salt, pepper and curry lightly.
Cover all with foil.
Bake at 325°F for 2 hours and 15 minutes.
I have baked this on a higher temp with less baking time but, you have to watch that you don't make the rice get hard and crusty by doing so.

Nutrition per serving: 951.2 calories, 31.8 g fat (9.5 g saturated), 129.1 mg cholesterol, 769.2 mg sodium, 118.7 g carbohydrate (2.8 g fiber, 1.5 g sugar), 42.4 g protein.
Rating: 4 stars from 1 reviews
Chicken Pot Pie Lasagna
By Libby1


Category: Savory Pies
Keywords: One Dish Meal, Chicken Breast, Chicken, Poultry, Meat, European, Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 1H35M | Total time: 2H10M
Servings: 10

Ingredients: boneless chicken breast, fresh mushrooms, carrot, spring onion, frozen green pea, thyme, salt, all-purpose flour, skim milk, dry sherry, low-fat ricotta cheese, part-skim mozzarella cheese, lowfat swiss cheese

Instructions:
Prepare pasta according to package directions.
Spray a Dutch oven or large   skillet with cooking spray; place over medium-high heat until hot. Add  chicken  and saute 4 minutes or until cooked through.
Drain well and set  aside.   Recoat Dutch oven with cooking spray and place over medium-high heat until   hot. Add  mushrooms, carrots and onions; saute 6 minutes.
Set aside.  Place flour in a  medium saucepan.
Gradually add milk, stirring with a wire   whisk until blended; stir in sherry.
Bring to a boil over medium heat and  cook for 5 minutes or  until thickened, stirring constantly.
Stir in salt  and  red pepper.
Reserve one cup of sauce and set aside.  In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss  cheese.  Preheat oven to 350 degrees.
Spread 1 cup of the  sauce over the bottom of  a  13 x9 x 2-inch pan.
Arrange 4 pieces of the lasagne (3 lengthwise, 1  widthwise)over the sauce. Top with half of ricotta cheese  mixture, half of   chicken mixture and half of remaining sauce mixture.   Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of  sauce over  the last complete layer of lasagne, being sure to cover the  lasagne completely.
Cover lasagne with foil and bake 1 hour.
Uncover  lasagne,  sprinkle remaining  1/2 cup mozzarella cheese on top and bake an additional  5  minutes uncovered.
Re-cover and let stand 15 minutes before serving.

Nutrition per serving: 334.8 calories, 13.8 g fat (7.2 g saturated), 68.1 mg cholesterol, 517.3 mg sodium, 19.2 g carbohydrate (2.1 g fiber, 3.2 g sugar), 30.8 g protein.
Rating: 5 stars from 8 reviews
Chicken Roll-Ups
By peppermintkitty


Category: Chicken
Keywords: Poultry, Meat, Weeknight, Oven, < 4 Hours
Prep time: 50M | Cook time: 20M | Total time: 1H10M
Servings: 4

Ingredients: chicken, cream cheese, butter, margarine, onions, chives, pimientos, milk, salt, pepper, croutons, butter, margarine

Instructions:
Boil chicken until done and no pink remains.
Cool and chop into  small cubes.
In a large bowl, mix together the cream cheese, butter, onion,  pimento, milk,  salt, and pepper.
Stir in chicken and set aside.  Open crescent rolls and place each piece of dough flat on a  lightly greased baking sheet.  Place several  tablespoons of chicken mixture on the center of  each piece of dough.
Roll up  dough around the chicken mixture making sure are  edges are sealed.
Dip each  chicken roll in melted butter and roll in the crushed  croutons or corn flakes  (optional). Place on baking sheet.  Bake at 350°F for 15-20 minutes or  until golden brown.
Serve with chicken gravy if desired.
To make chicken  gravy add 1 can cream of chicken soup to a  small saucepan.
Add 1 tablespoon  fresh lemon juice and stir well.
Add milk or sour cream to thin to desired  consistency.
Cook over  low heat until hot. Serve over chicken roll-ups.

Nutrition per serving: 330.7 calories, 19.4 g fat (10.2 g saturated), 76 mg cholesterol, 552.7 mg sodium, 31.8 g carbohydrate (2.3 g fiber, 3.7 g sugar), 7.5 g protein.
Rating: 5 stars from 8 reviews
Chicken Supreme with Mushrooms
By Doreen Randal


Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Very Low Carbs, Weeknight, Oven, Freezer, < 4 Hours
Prep time: 50M | Cook time: 1H | Total time: 1H50M
Servings: 4

Ingredients: butter, onions, mushrooms, dry white wine, tomato puree, boneless chicken breasts

Instructions:
Melt 15g of the butter in a pan.
Add the onions and saute until soft. Add the  mushrooms and salt and pepper to taste and cook until soft. Add the wine, tomato puree and stock and continue cooking, stirring, until the liquid is well  concentrated; chill.
Beat out the chicken breasts to an even thickness and place each one on a sheet of foil.
Divide the mushrooms mixture between them and dot  with the remaining butter.
Fold the foil over the top and seal the edges.
TO FREEZE Place parcels on a baking sheet and freeze, then pack in a plastic  bag.
Seal, label and return to the freezer.
TO SERVE Place the foil parcels on a baking sheet. Cook from frozen in a  preheated hot oven, 220 C , for about 1 hour.
Remove the foil and sprinkle with  parsley.

Nutrition per serving: 411 calories, 26.8 g fat (12.2 g saturated), 128 mg cholesterol, 209.7 mg sodium, 7.3 g carbohydrate (1 g fiber, 3.2 g sugar), 32 g protein.
Rating: 5 stars from 1 reviews
Cola Roast
By gowiththefro


Category: Free Of...
Keywords: Weeknight, Roast, Oven, < 4 Hours
Prep time: 15M | Cook time: 3H | Total time: 3H15M
Servings: 4

Ingredients: salt, pepper, garlic powder, chili sauce, Worcestershire sauce

Instructions:
Preheat oven to 325F.
In a small bowl, combine the salt, pepper, and garlic powder; rub over surface of roast.  In a Dutch oven, heat the oil to hot and brown roast on all sides.
Transfer roast to roasting pan.
Combine all the remaining ingredients; pour over roast.  Cover and roast for 2 1/2-3 hours until tender.

Nutrition per serving: 632 calories, 24.9 g fat (7 g saturated), 211.2 mg cholesterol, 2236.9 mg sodium, 27.6 g carbohydrate (5.2 g fiber, 17.6 g sugar), 73.1 g protein.
Rating: 4.5 stars from 7 reviews
Cola Cake
By george nuckols


Category: Dessert
Keywords: < 60 Mins, Oven
Prep time: 20M | Cook time: 35M | Total time: 55M
Servings: 8

Ingredients: flour, white sugar, baking soda, buttermilk, butter, margarine, vanilla, eggs, miniature marshmallows

Instructions:
Beat all but eggs and marshmallows for two minutes.
Add eggs and beat two minutes more.  Stir in marshmallows.
Bake in 9 X 13 pan for 35 minutes.
FROSTING: 1/2 cup butter or margarine  3 tablespoon cocoa 1 pound powdered sugar 1/3 cup Coke or Pepsi 1 cup chopped nuts Mix butter, cocoa, sugar and Coke well together and add chopped nuts.
Pour over hot cake.

Nutrition per serving: 560.7 calories, 24.9 g fat (15.1 g saturated), 108.1 mg cholesterol, 403.6 mg sodium, 80.2 g carbohydrate (1.2 g fiber, 52.8 g sugar), 6.1 g protein.
Rating: 5 stars from 1 reviews
Chicken Sate with Peanut Sauce
By Gilcat2

We prefer the chicken breasts whole, with the sauce accompanying, but you can cut it into chunks and skewer it if you prefer.  The sauce is SO good that I eat the leftovers with a spoon!  (Also very good on toasted English muffins...)

Category: Chicken Breast
Keywords: Chicken, Poultry, Fruit, Nuts, Meat, Thai, Asian, High Protein, High In..., Broil/Grill, < 30 Mins, Oven
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 6

Ingredients: boneless skinless chicken breast halves, soy sauce, lime juice, butter, onion, olive oil, cayenne, soy sauce, sugar, garlic, ginger, salt, lime juice

Instructions:
Combine butter, 1/4 cup soy sauce, coriander, and 2 Tbsp lime juice. Marinate chicken in this while you make peanut sauce:  Saute onion and garlic in oil  until tender.
Cool.
Place in blender, add everything else, and blend carefully.
Slowly and carefully add enough boiling water to form a thick paste.  Now, broil chicken until done, basting with marinade.  Serve with peanut sauce.

Nutrition per serving: 527.6 calories, 37.9 g fat (13 g saturated), 109.1 mg cholesterol, 1525.5 mg sodium, 12.2 g carbohydrate (3.4 g fiber, 3.2 g sugar), 38.2 g protein.
Rating: 5 stars from 11 reviews
Coconut Crunch Beans
By Dancer

Garden-fresh beans receive an exotic twist with a lightly spiced crunchy coconut and sesame seed topping.

Category: Coconut
Keywords: Beans, Fruit, Nuts, Low Protein, Free Of..., Weeknight
Prep time: 10M | Cook time: 48H3M | Total time: 48H13M
Servings: 4

Ingredients: sesame seeds, butter, unsweetened coconut, chili powder, turmeric, salt, green beans

Instructions:
In nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden.
Stir in half of the butter until melted.
Stir in coconut, chili powder, turmeric and salt; cook, stirring, for 1 minute or until coconut turns deep golden.
(Coconut mixture can be stored in airtight container at room temperature for up to 24 hours.) In large pot of boiling salted water, cook beans for 3 minutes; drain well.
(Beans can be prepared to this point, chilled under cold water, drained and refrigerated in towel-lined airtight container for up to 24 hours.) In nonstick skillet, melt remaining butter over medium heat; cook beans for about 3 minutes or until tender-crisp.
Toss with coconut topping.

Nutrition per serving: 269.9 calories, 23.4 g fat (18.8 g saturated), 10.1 mg cholesterol, 191.6 mg sodium, 15.5 g carbohydrate (8.8 g fiber, 3.7 g sugar), 4.5 g protein.
Rating: 4 stars from 1 reviews
Coconut Chicken Bites
By JANIC412


Category: Lunch/Snacks
Keywords: Chicken Breast, Chicken, Poultry, Coconut, Fruit, Nuts, Meat, Weeknight, Oven, < 4 Hours
Prep time: 40M | Cook time: 25M | Total time: 1H5M
Servings: 2

Ingredients: chicken breast, coconut, flour, salt, black pepper, garlic powder, egg, butter

Instructions:
Heat oven to 400°F.
Mix flour, coconut, salt, pepper and garlic powder together.
Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
Drizzle with melted butter.
Bake approximately 25 minutes or until the chicken is browned and cooked through.
Turn once during cooking.
This is good served with an apricot or plum dipping sauce.  Jan.

Nutrition per serving: 1094.1 calories, 81.8 g fat (50.7 g saturated), 319.5 mg cholesterol, 1046.4 mg sodium, 34.6 g carbohydrate (7.9 g fiber, 3.3 g sugar), 57 g protein.
Rating: 5 stars from 29 reviews
Chocolate Pound Cake
By Carole Reu

I am resending this recipe.  This is the corrected version!  I really made a  goof up on the original.  Sorry about the mistake I've made.

Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 1H35M | Cook time: 1H41M | Total time: 3H16M
Servings: 1

Ingredients: boiling water, vanilla, eggs, cake flour, sugar, sugar, baking powder, salt, unsalted butter

Instructions:
Preheat oven to 350°F.
Use a 8 x 4 x 2 1/2" loaf pan, (4 cups) or any 6 cup loaf  pan or fluted tube pan, greased and floured.
In a medium mixing bowl whisk  together the cocoa and water until smooth.
Allow to cool to room temperature  and lightly whisk in the vanilla and eggs.
In a large mixing bowl combine the  remaining dry ingredients and mix on low speed for 30 seconds to blend.
Add 1/2  the chocolate mixture and the butter.
Mix on low speed until the dry  ingredients are moistened.
Increase to medium speed and beat for 1 minute to  develop the cake's structure.  Scrape down the sides.
Gradually add the  remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape down the  sides.
Scrape the batter into the prepared pan and smooth the surface with a  spatula.
The batter will be almost 1/2 inch from the top of a 4-cup pan.
(if your  pan is slightly smaller, use any excess batter for cupcakes.)  Bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick  inserted in the center comes out clean.
Place loosely with buttered foil over  the cake after 20 minutes to prevent over browning.
The cake should start to  shrink away from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes.
Loosen the sides with a metal  spatula and invert onto a greased wire rack.
If baked in a loaf pan, to keep  the bottom from splitting, reinvert so that the top is up and cool completely  before wrapping airtight.
TOPPING:  This is for extra moistness and gives a subtle coffee accent.
In a  small pan, stir together 1/4 cup water and 2 Tbsp sugar.
Bring to a full rolling boil.
Cover and remove from heat.  When cool, add 1 tbsp Kahlua.
When cake is baked, brush half the syrup onto the top.
Cool the cake 10 minutes and invert it onto a lightly greased rack.
Brush the bottom and sides with remaining syrup.
Reinvert onto rack, top side up, to finish cooling.

Nutrition per serving: 2905.2 calories, 168.7 g fat (101.2 g saturated), 1031.4 mg cholesterol, 1092.8 mg sodium, 321.9 g carbohydrate (9.2 g fiber, 178 g sugar), 38.2 g protein.
Rating: 4.5 stars from 5 reviews
Chicken With Portabella Mushrooms-
By Shirl J 831

For extra richness, finish with a Tablespoon of butter, My suggestion  is to serve with a nice pasta side,  salad and fresh baked bread.

Category: Chicken Breast
Keywords: Chicken, Poultry, Vegetable, Meat, Broil/Grill, < 15 Mins, Oven, Stove Top, Easy
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 2

Ingredients: chicken breasts, flour, olive oil, butter, portabella mushroom, onion white, green onion, fresh garlic, fresh basil, oregano, fresh lemon juice

Instructions:
Dredge the chicken breast pieces in flour and saute in olive oil.
In a non stick pan you can get by with very little.
Add the onions and mushrooms and saute till soft.
Add the lemon juice and fresh herbs, saute for 1 minute  till the flavors  combine.

Nutrition per serving: 521 calories, 27.4 g fat (5.8 g saturated), 92.8 mg cholesterol, 96.9 mg sodium, 32.8 g carbohydrate (2.2 g fiber, 3 g sugar), 35.2 g protein.
Rating: 3 stars from 3 reviews
Low-Fat Apple &amp; Apricot
By Dancer


Category: Dessert
Keywords: Apple, Fruit, Vegan, Free Of..., < 30 Mins, Easy
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 4

Ingredients: raisins, dried currant, lemon, rind of, cinnamon stick, clove

Instructions:
Mix all ingredients thoroughly in a 3-quart pot.
Simmer uncovered for the better part of an hour, stirring often.
Add more juice if necessary and discard spice packet at end of cooking time.
Serve warm or chilled.
Keeps for days in the refrigerator.

Nutrition per serving: 164.5 calories, 0.3 g fat (0 g saturated), 0 mg cholesterol, 7.9 mg sodium, 42.4 g carbohydrate (2.5 g fiber, 35.5 g sugar), 1.4 g protein.
Chicken, Mozzarella & Pepper Tarts
By Dancer


Category: Poultry
Keywords: Meat, < 60 Mins, Oven
Prep time: 30M | Cook time: 25M | Total time: 55M
Yield: 24 tarts

Ingredients: chicken, onion, sun-dried tomatoes, dried basil, mozzarella cheese

Instructions:
Preheat oven to 350 F.
In a non-stick skillet, stir cook the chicken just until it turns white. Add the onion, pepper, tomatoes and basil.
Continue to stir cook until the onions are tender.
Remove from the heat and let cool.
Stir the Mozzarella into the cooled chicken mixture then fill the tart shells.
Bake in the oven for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.

Nutrition per serving: 54.8 calories, 3.8 g fat (1.7 g saturated), 16 mg cholesterol, 72.5 mg sodium, 0.7 g carbohydrate (0.1 g fiber, 0.4 g sugar), 4.3 g protein.
Rating: 5 stars from 1 reviews
Cola Fruit and Date Loaf
By GrandmaIsCooking

--Adopted Recipe--  The original submitter says that this fruity loaf showed up in Coke and Seven-Up cookbooks. The recipe was adapted  from &quot;Cooking With Coke&quot; - a publication of the Coca Cola Company.  Be sure to make a day ahead of time, because it is best the next day.

Category: Quick Breads
Keywords: Breads, Fruit, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 50M | Cook time: 1H | Total time: 1H50M
Servings: 12

Ingredients: dates, brown sugar, flour, baking soda, baking powder, cinnamon, lemon rind, egg, vanilla extract, pecans

Instructions:
Preheat oven to 350 Fahrenheit.
Generously grease a 9 by 5 inch loaf pan.
Chop dates.
Heat cola to boiling.  Remove from heat and stir in dates, mixing very well.
Stir in sugar and oil.  Cool while preparing other ingredients.
Stir dry ingredients together and add to cola mixture.  Stir in egg, extract and nuts.
Spoon batter into pan.  Bake about 1 hour until cake tests done.  Cool on a rack for 20 minutes then remove from pan and wrap.
Store overnight before slicing.

Nutrition per serving: 267 calories, 6.2 g fat (0.7 g saturated), 17.6 mg cholesterol, 150 mg sodium, 51.4 g carbohydrate (2.6 g fiber, 32.2 g sugar), 3.6 g protein.
Rating: 5 stars from 3 reviews
Coca-Cola Cake
By B  B Adams


Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 1H | Total time: 1H35M
Servings: 8

Ingredients: flour, sugar, salt, baking soda, margarine, buttermilk, miniature marshmallows, eggs, margarine, confectioners' sugar, vanilla

Instructions:
Combine flour, sugar, salt, cocoa and baking soda.
In small saucepan, bring butter and Coca-cola to a boil.
Add dry ingredients to mixture and then add buttermilk, eggs, and marshmallows.
(batter will be thin). Bake in 9x12 inch baking pan at 350 degrees for about 45 to 60 minutes or until tooth pick comes out clean.
Topping for coca-cola cake: Combine butter cocoa and coke in a small saucepan and bring to a boil.
Pour over sugar and mix well.
Add nuts an vanilla.
Pour over cake while still hot.

Nutrition per serving: 1012.3 calories, 44.7 g fat (8.8 g saturated), 47.1 mg cholesterol, 1006.8 mg sodium, 148.8 g carbohydrate (2.8 g fiber, 116.3 g sugar), 9.2 g protein.
Rating: 5 stars from 9 reviews
Chicken-Fried Steak With Cracked Pepper Gravy
By bugsbunnyfan


Category: Steak
Keywords: Poultry, Meat, Weeknight, < 4 Hours
Prep time: 1H20M | Cook time: 15M | Total time: 1H35M
Servings: 4
Yield: 3 cups

Ingredients: flour, salt, pepper, cayenne, eggs, bock beer, unsalted butter, flour, milk, salt, cracked pepper

Instructions:
Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.
Prepare the batter by mixing the eggs with a whisk, in a large bowl.
Add the cream, and beer. Whisk to blend.
Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any  excess.
Dip the meat into the batter, and then again in the flour  spice, evenly coating the batter so it is dry on the outside. When  the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.
Turn in, taking care not to break  the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.
CREAM GRAVY Melt the butter in a heavy saucepan.
When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.
Slowly add the milk, continuing to whisk to  keep lumps from forming.
Season with salt and pepper.
Simmer gravy for 10 minutes to cook and reduce. Serve hot.

Nutrition per serving: 1635.7 calories, 147.3 g fat (34.5 g saturated), 241.1 mg cholesterol, 1017.8 mg sodium, 46 g carbohydrate (1.9 g fiber, 0.3 g sugar), 32.9 g protein.
Rating: 5 stars from 10 reviews
Claudi Sanders' Refrigerator Rolls
By Ron  Joyce Ripple S


Category: Healthy
Keywords: Weeknight, Oven, Refrigerator
Prep time: 40M | Cook time: 4H20M | Total time: 5H
Yield: 24 rolls

Ingredients: shortening, sugar, potato, milk, cake yeast, flour, baking soda, salt, baking powder

Instructions:
Preheat oven to 400.
Cream shortening and sugar until light and fluffy.
Add potatoes and cream again.
In separate pot,m heat milk to lukewarm, and dissolve yeast.  Pour milk mixture into shortening, sugar and potatoes.
Ad enough flour (about 4 cups) to make a like a cake dough consistency.
Stir in salt.  Cover.
Let rise 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda and powder to make like biscuit dough-knead.
Cover and refrigerate 1/2 hour, make into tolls.
Let rise until double in size.  Bake about 15-20 minutes.
Refrigerate and use over 5 or 6 days.
Makes 24 rolls.

Nutrition per serving: 329 calories, 10.6 g fat (3.1 g saturated), 5.7 mg cholesterol, 201.2 mg sodium, 51.3 g carbohydrate (1.6 g fiber, 8.5 g sugar), 6.9 g protein.
Rating: 5 stars from 1 reviews