xiaoxl/recipe_data huggingface dataset:
Fruit Pizza


Ingredients:
butter, sugar, egg, vanilla extract, milk, all-purpose flour, baking powder, cornstarch, strawberry gelatin, sugar, water, confectioners' sugar, cream cheese, bananas, mandarin orange sections, crushed pineapple, fresh strawberries, kiwi fruits, blueberries

Directions:
Preheat oven to 350 degrees.
Cream together butter and sugar.
Add egg, vanilla and milk.
Beat until well blended.
Combine flour and baking powder.
Add dry ingredients to better mixture and blend well.
Spread out into a 14 inch pizza pan and bake for 8 to 10 minutes.
Combine the glaze ingredients with 1 cup of water in a saucepan.
Boil until thickened then refrigerate until cool.
Whip together the confectioners' sugar and cream cheese to form the cream layer.
Spread over the baked crust.
Place sliced bananas on top of the cream layer.  Cover completely with the cooled glaze to prevent the banas from turning brown.
Add the remaining fruit evenly over the glaze and enjoy.
Sicilian-Style Toasted Quinoa


Ingredients:
sun-dried tomato, boiling water, olive oil, red onion, garlic, swiss chard, salt, quinoa, pepper, dry roasted sunflower seeds, golden raisin, parmesan cheese

Directions:
In a small bowl, combine sun-dried tomatoes and boiling water.
Let stand until softened, about 20 minutes.
(Timing may vary depending upon dryness of tomatoes.] When softened, thinly slice.
In large nonstick skillet, heat 1 tablespoon of oil over medium heat.
Add onion and garlic, and cook, stirring frequently, 5 minutes or until onion is lightly browned.
Add Swiss chard, sprinkle with 1/4 teaspoon of salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.
Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden.
Add 4 cups water, pepper, and remaining 1/2 teaspoon salt and bring to a boil.
Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.
Transfer mixture to large bowl.
Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture, and sun-dried tomatoes.
Toss with a fork to combine.
Chili Chicken
Category: appetizers-and-snacks
By Margot McKinney

A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asian flair.

Ingredients:
2 tablespoons honey
5 tablespoons sweet chili sauce
3 tablespoons soy sauce
12  chicken drumsticks, skin removed

Directions:
In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour. Preheat an outdoor grill for medium-high heat. Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 142.1
Fat: 4.1 g
Saturated fat: 1.1 g
Carbohydrates: 5.9 g
Sugars: 5 g
Dietary fiber: 0.2 g
Protein: 19.6 g
Cholesterol: 61.9 mg
Sodium: 352.7 mg
Vegetarian Barley-Vegetable Soup


Ingredients:
butter, onions, carrots, celery, water, tomatoes, salt, dried basil, dried thyme, ground black pepper, pearl barley, frozen green beans, fresh dill weed

Directions:
In a large pot, melt butter over medium-high heat.
Add onion, carrot and celery and saute until softened.
Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
Stir in barley.
Lower heat and cover.
Gently simmer for 1-1/2 hours or until barley is tender.
Stir in frozen green beans during the last 10 minutes of cooking.
Remove from heat and stir in dill weed.
Serve warm.
Easy Lemon and Garlic Broccoli
Category: side-dish
By Upagainstawall

This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.

Ingredients:
1 pound broccoli, separated into florets
2 teaspoons fresh lemon juice
2 tablespoons water
3 tablespoons butter
2 cloves garlic, minced
1 pinch salt
2 teaspoons lemon juice
1 teaspoon ground black pepper

Directions:
Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes. While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 119.9
Fat: 9.1 g
Saturated fat: 5.5 g
Carbohydrates: 8.8 g
Sugars: 2.1 g
Dietary fiber: 3.1 g
Protein: 3.5 g
Cholesterol: 22.9 mg
Sodium: 99.6 mg
Madhur Jaffrey's Shrimp in the Maharashtrian Manner


Ingredients:
shrimp, garlic clove, fresh ginger, tamarind paste, ground turmeric, salt, red chili powder, garlic cloves, unsweetened coconut milk, fresh coriander, hot green chili peppers

Directions:
Peel and devein shrimp if necessary.
Put them in a bowl.
Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne].
Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp].
Heat the oil in a frying pan or wok over medium high heat.
When hot, put in the whole mashed cloves of garlic.
Stir until they brown lightly.
Now put in the shrimp.
Stir for 1 minute so that they also brown lightly.
Turn the heat to medium-low.
Put in the coconut milk, fresh coriander, and green chilies.
As soon as the sauce begins to simmer, turn off the heat and serve.
Banana Oatmeal Snack Cake


Ingredients:
all-purpose flour, quick-cooking oatmeal, baking soda, salt, butter, granulated sugar, eggs, buttermilk, vanilla, walnuts, coconut

Directions:
Preheat the oven to 350'.
Grease and flour a 13x9 inch pan and set aside.
In a medium bowl add flour, oats, baking soda, and salt, mix to blend and set aside.
In a large bowl, cream together the butter and the sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in buttermilk, bananas, and vanilla.
Add flour mixture to the butter mixture and mix to blend.
Fold in nuts, coconut and 1 cup of chocolate chips.
Pour batter into prepared pan.
Sprinkle remaining 1 cup of chocolate chips over the top of the batter.
Bake at 350' for 30-35 minutes or until toothpick tests done.
Asian Pear Mojito


Ingredients:
white rum, mint leaf, lime wedges, fresh pears, mint leaf

Directions:
Muddle the mint, juice from 3 lime wedges and sugar., Add 2 Oz of Rum, Add the pear nectar, Add 8 ice cubes, Shake vigorously, Strain into the glass full of crushed ice, Top the drink with club soda, Add sprig of fresh mint, lime wedge and pear slices.
SW Quinoa Salad


Ingredients:
diced tomatoes with jalapenos, white corn, black beans, fresh cilantro, red onion, green onion, red wine vinegar, olive oil

Directions:
Combine all ingredients into a large bowl and mix well to combine flavors.  Refrigerate to allow flavors to meld.
Eat as a stand alone salad or dip into it with tortilla chips!  Also great used as salsa!
Very easy to leave out ingredients, or add your favorite flavors.  I've made this without onion products with zero problems.
Cucumber Watermelon Salad
Category: salad
By Domestic Chicks

This recipe is a fresh take on a classic cucumber and tomato salad. My dad used to make that for me as a child. Adding the watermelon gives it a twist. It is the perfect combination of sweet and tangy and a great summer snack!

Ingredients:
1 large cucumber, halved lengthwise and thinly sliced crosswise
2 medium tomatoes, diced
1 small onion, thinly sliced
2 cups cubed seedless watermelon
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon ground thyme
½ teaspoon ground black pepper

Directions:
Combine cucumber, tomatoes, onion, and watermelon in a large bowl. Mix vinegar, olive oil, salt, sugar, oregano, basil, thyme, and pepper together in a separate, smaller bowl and pour over salad. Stir to coat well. Cover and refrigerate for 20 minutes. Serve chilled.

Prep time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 120.4
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 14.6 g
Sugars: 9.3 g
Dietary fiber: 1.9 g
Protein: 1.7 g
Sodium: 446.4 mg
All-American Loaded Baked Potato Salad
Category: salad
By spicejenmom

This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!

Ingredients:
6 cups cubed russet potatoes
1 teaspoon salt
1 cup sour cream
1 cup creamy salad dressing (such as Miracle Whip®)
½ teaspoon coarse ground black pepper
1 cup shredded Cheddar cheese
½ cup chopped green onions
½ cup real bacon bits

Directions:
Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool. Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 433.6
Fat: 27.1 g
Saturated fat: 11 g
Carbohydrates: 35 g
Sugars: 6.9 g
Dietary fiber: 3.7 g
Protein: 13.2 g
Cholesterol: 56.6 mg
Sodium: 1162.3 mg
Bacon and Pancetta Potatoes


Ingredients:
bacon, pancetta, russet potatoes, garlic clove, kosher salt, fresh ground black pepper, fresh thyme leaves

Directions:
Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.
Transfer the potatoes to a large serving bowl and serve immediately.
Awesome Applesauce Loaf or Muffins Mix


Ingredients:
shortening, sugar, flour, salt, baking powder, baking soda, cinnamon, nutmeg, eggs, applesauce

Directions:
To Make the Master Mix------------.
In a very large bowl combine all dry ingredients and mix together well with a fork or whisk.
Cut in shortening with a pastry blender, or use two butter knives, scissor style.
A wire whisk also works well and is easier on the arm muscles than knives are.
When shortening is completely cut in, the mixture will have a crumbly texture.
Be sure to turn the mixture so that entire batch is mixed completely.
Store in a tightly covered container for up to 4 months.
Each batch of mix makes enough for 4 loaves or approximately 13 1/2 cups.
Feel free to double this recipe if your family enjoys this treat as much as mine, or if you need lots of gifts, but you will need two large mixing bowls to do so.
To Make an Awesome Applesauce Loaf------------.
Preheat oven to 350°F.
Grease and flour (do not use cooking spray] a loaf pan.
In a large bowl, mix together 3 1/3 cups of master mix with 2 eggs and 1 cup applesauce.
Mix together thoroughly.
Add 1/2 cup nuts if desired and mix thoroughly.
Pour into loaf pan and bake for 40-50 minutes, or until top crests and loaf is a dark golden brown.
To Make Awesome Applesauce Muffins------------.
Grease and flour muffin tins, or line them with paper muffin cups.
Fill tins 3/4 full.
Bake at 350° F for 20-30 minutes or until light golden brown.
To Give the Mix as a Gift------------.
This mix makes a wonderful gif for neighbors, family and friends.
To make the presentation you see in the photo at right, use an ordinary jelly jar, washed and dried, a dried apple, two short cinnamon sticks, some raffia, and a bit of twisted paper to decorate the lid.
Untwist the twisted paper and hot glue to the lid, trim excess.
Glue cinnamon sticks together, crossing each other slightly, and tie with a bit of raffia.
Glue sticks to the apple and glue the apple to the lid.
Using a computer print program such as Print Artist or Print Shop Deluxe, create a fun label for your gift jar with instructions for baking the loaves or muffins.
Put 1/2 cup of chopped pecans in a sandwich bag and tie with raffia.
Print out the Applesauce Loaf recipe or the master mix recipe on an index card and attach a small raffia bow to the upper left hand corner.
Sausage 'n Kraut
Category: world-cuisine
By KHOERNER

A great and super fast German dish with a sweet and sour flavor. Serve piping hot with your choice of sides.

Ingredients:
1 (12 ounce) package pork sausage, halved and cut into 4-inch pieces
2 tablespoons vegetable oil butter spread
1 (32 ounce) jar sauerkraut, drained
1 teaspoon dried celery flakes
1 tablespoon dried minced onion
1 teaspoon caraway seeds
2 tablespoons brown sugar
ground black pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the sausages on the preheated grill until browned, about 3 minutes on each side. Cut the cooked sausage into 1/2-inch slices. While the sausage is grilling, melt the butter spread in a large skillet over medium-high heat. Stir in the sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until the sauerkraut begins to brown, about 10 minutes. Stir in the sausage slices. Serve hot.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 268.1
Fat: 16.5 g
Saturated fat: 4.3 g
Carbohydrates: 17.7 g
Sugars: 10.6 g
Dietary fiber: 6.4 g
Protein: 13.8 g
Cholesterol: 57.1 mg
Sodium: 1872.2 mg
Rillettes De Porc (Potted Pork)


Ingredients:
bay leaf, salt, ground pepper, water, garlic cloves, dried sage, dried thyme

Directions:
1- Prepare all your ingredient. (Préparer tous les ingrédients].
2- Remove the skin from a fresh pork belly. (Retirer la couanne de la poitrine de porc].
3- Cut the meat into 2 cm squares. (Coupé la poitrine de porc en carré d'environ 2cm].
4- Add the pork belly into a heavy pot (i.e. enameled cast iron works well].  (Mettre les morceau de poitrine de porc dans une cocotte en fonte].
5- Add two good glassful of water. (Ajouter environ 2 verres plein d'eau].
6- Add a tea spoon of pepper. (Ajouter une cuillère à café de poivre].
7- Add a table spoon of salt. (Ajouter une cuillere à soupe de sel].
8- Add the two Garlic cloves. (Ajoutere deux gousses d'ail].
9- Add one bay leaf. (Ajouter la feuille de laurier].
10- Add the dried thyme. (Ajouter du thym].
11- Add the dried sage. (Ajouter de la sauge].
12- Check that you have all the ingredient inches. (Vérifier que vous n'avez oublier aucun ingredient].
13- Cover, bring to the boil, and simmer the mixture for 3h00 / 2h30, checking occasionally to make sure the mixture does not become too dry (add more boiling water if this happens]. (Couvrir et portez a l'ébullition, puis laisser cuire à feu doux pour 3h00 / 3h30, Verifier durant la cuisson que la
poirine ne se desséche pas, si c'est le cas rajouter un peu d'eau].
14- Remove from the heat and remove the bay leaf et move the piece of pork to a dish. (Retirer la feuille de laurier et transferer les morceaux de porc dans un plat].
15- Strain off the remaining juices from the casserol, much of which will be pork fat, and set aside. (Tranferer tous le jus de cuisson].
16- Use your fingersto shred the meat finely. (Utiliser vos doigt pour émincer les morceaux tres finement - triturer].
17- place the meat in a terrine. (Transferre la pâte émincée dans des terrines].
18- Pushdown and compact. (Presser et compacter].
19- Strain the reserved juice over the meat. (Verser le jus reccuperé précèdement au dessus].
20- The juice should stand above the meet. (Le jus devrait se maintenir au dessus].
21- Chill the rillettes in the refrigerator for at least 180 minutes until set. (Mettre au frigidaire toute la nuit].
22- In the morning get the rillettes from the fridge. (Dans la matinée sortir les rillettes du frigidaire].
23- Ready to serve with crusty bread and gurkins. Enjoy also with some wine before to start the Lunch or the dinner]. (Deguster avec du pain et des cornichons. A midi ou dans la soirée avec un petit coup de rouge ou de blanc comme Graioun].
Bombay Beef & Cauliflower


Ingredients:
plain low-fat yogurt, cornstarch, curry powder, cauliflower florets, beef broth, snow peas

Directions:
Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
Heat a large oiled non-stick skillet over high heat.
Add meat and saute 3 minutes or until browned.
Remove from skillet and set aside.
Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
Return meat to skillet; stir in yogurt mixture.
Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
Toss with pasta before serving.
Garnish with toasted almonds, if desired.
Good served cold as a luncheon salad.
Chef John's Easy One-Bowl Hollandaise Sauce
Category: side-dish
By Chef John

I tried making hollandaise sauce with cold butter instead of melted butter and all in one bowl. And it worked! The only way this doesn't work is if the heat is up too high, so keep an eye on that.

Ingredients:
1  large egg yolk
2 tablespoons cold water
1 tablespoon fresh lemon juice
Salt to taste
1 pinch cayenne pepper
4 tablespoons cold unsalted butter, cubed

Directions:
Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes. Place bowl over low heat. Whisk continually until butter melts and mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 2 servings

Calories: 232.1
Fat: 25.3 g
Saturated fat: 15.4 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 1.6 g
Cholesterol: 163.5 mg
Sodium: 85.2 mg
Hawaiian Fruit Salad


Ingredients:
fresh pineapple, papaya, fresh strawberries, kiwi fruits, lime, juice of

Directions:
"Combine all ingredients in a serving bowl and serve chilled."
Divinity Fudge


Ingredients:
sugar, white corn syrup, water, salt, pecans, vanilla

Directions:
Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball.
Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.
Fold in nuts and vanilla.
Pour into a greased 9"x9"x2" pan or drop by spoonfuls onto waxed paper to cool.
Store in tins.
Sweet Spicy Wings
Category: appetizers-and-snacks
By Lisa I.

Sweet and spicy wings! You can make two batches of the sauce, use one as a marinade before grilling the chicken, and pour the second batch over the chicken after it is grilled. It is not mandatory to do it this way, just better!

Ingredients:
6 pounds chicken wings, separated at joints, tips discarded
1 ½ cups Louisiana-style hot sauce
¾ cup butter
1 cup honey
1 pinch garlic salt
1 pinch ground black pepper
1 teaspoon cayenne pepper, or to taste

Directions:
Preheat an outdoor grill for high heat. Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan. In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 356
Fat: 22.7 g
Saturated fat: 10.4 g
Carbohydrates: 23.9 g
Sugars: 23.6 g
Dietary fiber: 0.2 g
Protein: 15.6 g
Cholesterol: 78.2 mg
Sodium: 896 mg
Nectarine and Radish Salsa


Ingredients:
nectarines, radishes, cucumber, red onion, fresh lime juice, fresh cilantro, sugar, salt

Directions:
"combine all ingredients in a medium bowl and toss well. Let salsa mixture stand up to 30 minutes."
Warm Banana Oatmeal


Ingredients:
oats, banana, raisins, flax seed, milk

Directions:
"Measure all ingredients into a bowl. Microwave for 2 minutes on high until warm (do not over cook]. Stir and eat."
Blueberry Cheese Coffee Cake


Ingredients:
butter, granulated sugar, eggs, vanilla, all-purpose flour, baking powder, baking soda, salt, sour cream, frozen blueberries, all-purpose flour, brown sugar, granulated sugar, cinnamon, butter, walnut pieces, cream cheese, granulated sugar, egg, lemon zest

Directions:
Preheat oven to 350 degrees F
Lightly grease 9-inch springform pan; set aside.
In large bowl, beat butter with sugar until well combined. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt. Using wooden spoon, stir in butter mixture alternately with sour cream.
Spread into prepared pan, mounding slightly.
Sprinkle 1 cup of the blueberries over top.
Crumb Topping.
In small bowl, combine flour, brown and granulated sugars and cinnamon, drizzle butter evenly over top add walnuts; toss until thoroughly moistened. Set aside.
Cheese Filling.
In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside.
Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle with crumb topping.
Bake 1 hour and 15 minutes or until edge is set and just beginning to come away from pan.
Let cool in pan on rack for 30 minutes.
Serve warm or at room temperature.
Picadillo (Version #2)


Ingredients:
lean ground beef, garlic cloves, tomato sauce, tomatoes, apple, green onions, raisins, water, white vinegar, granulated sugar, celery seed, ground cinnamon, ground cumin, salt, pepper, ground cloves

Directions:
In large skillet on medium-high heat, stir beef with garlic until browned (about 5 minutes].
Stir in tomato sauce, tomatoes, apple, onions, raisins, water, olives, jalapeno, vinegar, sugar, celery seeds, cinnamon, cumin, salt, pepper and cloves,turn heat to medium-low, cover and simmer 20 to 30 minutes.
Before serving, stir in almonds or sprinkle them over top.
Italian Meatball and Escarole Soup


Ingredients:
ground turkey, garlic clove, parsley, parmesan cheese, salt, black pepper, chicken broth, orzo pasta, escarole, lemon juice

Directions:
In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
Mix lightly to blend. Shape into 16 meatballs.
In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
Serve sprinkled with more Parmesan cheese.
Weight Watchers Apple Crisp


Ingredients:
apple, lemon juice, water, honey, cinnamon, butter, graham crackers

Directions:
Heat oven to 375 degrees., Combine apples and lemon juice, toss to coat., Add water, honey and cinnamon. Mix well., Transfer to 2-cup casserole., Dot with butter and sprinkle with crumbs., Bake 30 to 35 minutes.