xiaoxl/recipe_data huggingface dataset:
Haystacks - Fried Candy


Ingredients:
butter, walnuts, sweetened condensed milk, vanilla

Directions:
Melt butter in a large non-stick skillet.
Add all other ingredients to skillet and cook over medium heat until mixture is lightly browned - stir and turn over often.
Remove skillet from stove top.
Drop mixture by spoonfuls onto waxed paper.
Let cool completely before storing (or sampling lol].
Thai Chicken


Ingredients:
boneless skinless chicken thighs, hot salsa, peanut butter, soy sauce, gingerroot, peanuts, fresh cilantro

Directions:
Place chicken in 3 1/2- to 6-quart crockpot.
Mix remaining ingredients except peanuts and cilantro; pour over chicken.
Cover and cook on LOW for 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from crockpot, using slotted spoon; place on serving platter.
Remove sauce from crockpot; skim fat from sauce.
Pour over chicken.
Sprinkle with peanuts and cilantro.
Asian Ground Beef Noodle Bowls
Category: world-cuisine
By Yoly

Easy and quick to make using Top Ramen® noodles and ground beef. Great for a busy school night.

Ingredients:
1 pound ground beef
2 teaspoons green onion, white part only, thinly sliced
2 ½ cups water
2 (3 ounce) packages ramen noodles (such as Nissin® Top Ramen®)
1 (12 ounce) package frozen Asian vegetable medley
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Sriracha sauce
1 tablespoon brown sugar
1 tablespoon chopped fresh cilantro
½ teaspoon Chinese five-spice powder
¼ teaspoon ground ginger
2 tablespoons green onions, green parts only, thinly sliced
2 teaspoons sesame seeds

Directions:
Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside. Add water, ramen noodles, and   to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes. Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined. Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 344.9
Fat: 16.5 g
Saturated fat: 5.9 g
Carbohydrates: 25.8 g
Sugars: 6.8 g
Dietary fiber: 4.5 g
Protein: 23.8 g
Cholesterol: 71.4 mg
Sodium: 1063.6 mg
Mom What's for Dinner Pasta


Ingredients:
diced tomatoes, pesto sauce mix, pesto sauce, pasta, chicken breasts, water, olive oil

Directions:
Start water for pasta and cook pasta (follow directions on package].
Brown chicken in large skillet with a drizzle of olive oil.
Add pesto mix, water, oil(leave out water and oil if using premade pesto] stir to combine.
Add tomatoes and olives.
Cook for 5 minutes.
If sauce is done before pasta then turn it off and cover it will stay hot enough.
When pasta is done drain and stir together with sauce.
Serve with salad and bread.
ENJOY !
Beef and Potato Nacho Casserole


Ingredients:
lean ground beef, onion, water, tomato sauce, green chilies, red kidney beans, milk, green pepper, sugar, Worcestershire sauce, paprika

Directions:
Preheat oven to 350.
Brown beef and 1/2 cup onion in skillet, drain fat.
Stir in taco seasoning, water and tomato sauce.
Bring to a boil and simmer 5 minutes.
Spread meat mixture into a greased 9 x 13 pan.  Top with chilies, kidney beans and potatoes.
In mixing bowl, combine soup, milk, remaining onion, pepper, sugar and worcestershire sauce.
Pour over potatoes.
Sprinkle with paprika.
Cover with foil and bake 15 minutes.
Uncover and bake another 5-10 until lightly browned.
Allow to stand 10 minutes before cutting into squares.
Chocolate Whipped Dip


Ingredients:
"Cool Whip"

Directions:
Mix Cool Whip, chocolate syrup, and sprinkles into a bowl., Serve and then --  enjoy!
Garlic Wasabi Mashed Potatoes


Ingredients:
russet potatoes, butter, heavy whipping cream, garlic powder, wasabi powder, salt, black pepper

Directions:
Boil potatoes in pot filled with enough water to cover potatoes and 1/2 teaspoon salt.  Boil until fork tender, about 15-25 minutes.
Drain potatoes and mash to desired consistency.
Add butter, cream, garlic power, wasabi powder, pepper, and remaining salt.  Mix well.
**If you like your potatoes a little creamier, you might want to add more cream or milk a little bit at a time until desired consistency is reached**.
Sausage and Veggie Skillet Supper


Ingredients:
low-fat kielbasa, extra virgin olive oil, onions, zucchini, red bell pepper, green chilies, garlic cloves, ground cumin, dried oregano, salt, cooked brown rice, pinto beans, water

Directions:
Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
Add oil to the pan. Add onions, zucchini, bell pepper, chillies, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.
Pa's Old-Fashioned Johnny Cake / Cornbread


Ingredients:
flour, sugar, baking powder, salt, cornmeal, eggs, milk

Directions:
Preheat oven to 425; grease a 13x9 pan.
Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
In another bowl, add eggs, milk, and oil all at once; blend well.
Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!].
Fold in optional ingredients.  Sausage should be in crumbles or bite-size pieces.
Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
Bake for 25-30 minutes--top will be golden-brown.
Serve with butter and maple syrup.
OPTION #1:  Add 1 cup grated sharp Cheddar cheese.
OPTION #2:  Add 1/2 - 1 cup of sweet corn (plain kernels]; adds a neat "chewy" texture to the 'cake.'
OPTION #3:  Add 6 hard-boiled, chopped eggs.
OPTION #4:  Add 1 pound fried & drained pork sausage (crumbled] or links (bite-size].
TIME-SAVING HINT:   Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard.  At meal-time, add wet ingredients as described.
Chile Braised Lamb Tacos


Ingredients:
dried ancho chiles, boiling water, cider vinegar, cumin seed, oregano, lamb shanks, lime juice, sugar, red wine vinegar, chilies, fresh cilantro leaves, ground cumin, kosher salt, garlic cloves, avocado, onion, lime, juice of, white corn tortillas, fresh cilantro leaves, radishes, queso fresco, lime wedge

Directions:
For the braised lamb:
Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer to a bowl and pour enough boiling water to cover and soak until softened, about 15 minutes. Strain, reserving the water. Transfer the chiles to a blender or food processor along with 1/2 cup of the reserved steeping water, the cider vinegar, cumin, oregano and garlic. Process until a smooth paste forms. Sprinkle with salt and black pepper. Place the lamb in a Dutch oven and slather the chile paste over the shanks. Add the chicken stock. Bring the liquid to a boil, and then reduce to a simmer, cover with the lid and braise until the lamb is tender, about 2 hours 30 minutes.
For the pickled peppers:
Meanwhile, bring the lime juice, sugar and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes. Put the chiles in a separate bowl and pour the vinegar mixture over. Let cool for about 20 minutes. Discard the liquid before using.
For the guacamole:
Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, onions, jalapenos and lime juice in a food processor or blender and pulse until combined and still somewhat chunky.
For assembly:
When cool enough to handle, remove the lamb from the braising liquid and shred. Once the lamb is removed, bring the braising liquid back to a boil and cook until it reduces to about 2 cups of liquid, 10 to 12 minutes. Return the shredded lamb back to the braising liquid in the Dutch oven. Toast the tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with some of the shredded lamb, guacamole, cilantro, radishes and pickled peppers and top with queso fresco. Repeat until all the tacos are assembled. Serve with lime wedges.
What Zucchini? Chocolate Cake


Ingredients:
sugar, brown sugar, salt, vanilla, oleo, eggs, flour, cinnamon, baking soda, baking powder, zucchini, walnuts, chocolate chips

Directions:
Grease and flour a 9x13 pan.  Preheat oven to 350*F.
Cream sugars, salt, vanilla, oil and oleo.  Beat in eggs.
In a separate bowl, combine flour, cinnamon, baking soda, baking powder and cocoa.
Add powdered mixture and shredded zucchini alternatively to the cream mixture.
Fold in nuts (optional] and chocolate chips.
Bake for 55-60 minutes until a toothpick comes out clean.
Cool, frost with your favorite icing.
Oriental Chicken Salad


Ingredients:
sugar, cornstarch, water, ketchup, cider vinegar, soy sauce, head iceberg lettuce, salted cashews, sliced water chestnuts, broccoli floret, green onion

Directions:
In a small saucepan, combine the first seven ingredients.
Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately.
Vegan Egg Foo Yung (Tofu Yung)


Ingredients:
firm tofu, canola oil, tamari, celery rib, water chestnut, green onions, bean sprouts, garlic cloves, cooked brown rice

Directions:
Heat 1 tbsp of the canola oil in a wok or large pan over medium heat.  Sauté the garlic, celery, mushrooms, onions, and water chestnuts until the onions begin to soften.  Add the bean sprouts last and stir constantly for 2 minutes then remove from heat.
Preheat the oven to 375°F.
Put the tofu, 2 tbsp of canola oil, sesame oil and tamari in a food processor and blend until smooth.  Scrape the mixture into a bowl and fold in the vegetables.
Grease a baking sheet with more canola oil or  oil spray and drop large spoonfuls of the tofu mixture onto the pan, as big or small as you want.
Bake in the oven for at least 25 minutes, or until the tofu browns.  While the tofu is cooking, make the gravy and rice.  Remove and let the tofu yung rest for 5 minutes before serving over rice with brown gravy.
Good Ole' Southern Frogmore Stew
Category: soups-stews-and-chili
By RAdams

This is comfort food for any true Southerner. Includes shrimp, potatoes, fresh corn and smoked sausage.

Ingredients:
3 quarts water
1  lemon, halved
1 medium onion, halved
2 cloves garlic, smashed
coarse salt to taste
1 (3 ounce) package dry crab boil
1 ½ pounds medium red potatoes, scrubbed
1 pound smoked sausage, cut into 1 inch pieces
4 ears fresh corn, shucked and broken in half
1 ½ pounds unpeeled, large fresh shrimp
½ cup butter, melted

Directions:
Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes. Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 1037.1
Fat: 63.3 g
Saturated fat: 28.2 g
Carbohydrates: 51.8 g
Sugars: 8.3 g
Dietary fiber: 5.9 g
Protein: 66.6 g
Cholesterol: 397 mg
Sodium: 2644.1 mg
Festival-Style Grilled Italian Sausage Sandwiches
Category: world-cuisine
By carina

These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.

Ingredients:
4 (4 ounce) links hot Italian sausage
1  red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted

Directions:
Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 631
Fat: 33.7 g
Saturated fat: 10.2 g
Carbohydrates: 56.2 g
Sugars: 6.6 g
Dietary fiber: 4 g
Protein: 27 g
Cholesterol: 60.6 mg
Sodium: 1258.1 mg
Sweet Potato Chili Bake


Ingredients:
sweet potatoes, olive oil, minced garlic clove, diced tomatoes, vegetable broth, black beans, brown sugar, chili powder, salt, pepper

Directions:
In a Dutch oven, saute sweet potato and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until potatoes are tender.
Meanwhile, preheat oven to 400°. Prepare corn bread batter according to package directions; stir in cheese. Drop by tablespoonfuls over chili.
Cover and bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve with toppings of your choice. Yield: 7 servings.
1 cup: 324 calories, 11g fat (5g saturated fat], 54mg cholesterol, 1204mg sodium, 47g carbohydrate (16g sugars, 6g fiber], 10g protein.
Cranberry Upside Down Cake


Ingredients:
unsalted butter, light-brown sugar, cranberries, all-purpose flour, baking powder, salt, granulated sugar, vanilla extract, milk, cream of tartar, Cool Whip

Directions:
Preheat oven to 350°F
Butter a 9-by-9-inch cake pan.
In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan.
Place the cranberries in the cake pan on top of the melted butter and sugar.
Mix together the flour, baking powder, and salt.
In a mixing bowl, cream the remaining 1/2 cup butter with the sugar.
Add the egg yolks, one at a time, beating well after each addition.
Add 1 teaspoon vanilla and mix well.
Add the milk alternately with the dry ingredients, folding well after each addition.
In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks.
Add the cream of tartar and continue to beat until the peaks hold their shape.
Fold the whites into the cake batter.
Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
Remove the cake from the oven and run a small knife around the edges.
Let sit for 15 minutes.
Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
Serve slices of cake topped with a dollop of whipped cream or Cool Whip, if desired.
Taco Potatoes


Ingredients:
potatoes, butter, salt, chili powder, cumin, paprika, oregano, garlic powder, onion, sour cream, parsley

Directions:
Cut cooked potatoes into bite sized pieces and place in large baking dish.
Cut butter into small pieces and sprinkle over potatoes.
Combine all other ingredients except sour cream and parsley and sprinkle over potatoes.
Heat in 350 degree oven until heated and butter is melted.  (This took about 20 minutes in my oven.].
Serve with sour cream and parsley as a garnish.
Boomette's Apricot White Sangria for 1


Ingredients:
grapefruit juice, apricot brandy, dry white wine

Directions:
"Add everything in a wine glass or sangria glass.  For me it was perfect but for DH it was too sweet.  So you may need to adjust to suit your taste."
Quick and Easy Cornbread


Ingredients:
cornmeal, flour, baking powder, baking soda, salt, corn kernel, egg, butter, buttermilk

Directions:
Preheat over to 400°F.
Combine cornmeal, flour, baking powder, baking soda and salt in large bowl. Stir in corn cheese and red pepper.
Beat egg in small bowl.
Add butter and buttermilk; stir into corn mixture just until combined.
Pour into greased 8 inch square baking pan.
Bake 25 to 30 min, or until light brown and toothpick inserted in center comes out clean.
Individual Blueberry Crumble
Category: desserts
By soapyapples

This blueberry crumble is super easy and the crumbly top is fantastic. My husband loved it.

Ingredients:
2 cups frozen blueberries
¼ cup white sugar
2 teaspoons almond extract
1 teaspoon lemon juice  (Optional)
1 teaspoon vanilla extract
½ cup all-purpose flour
⅛ cup brown sugar
⅛ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
½ stick cold butter, cubed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Toss blueberries, sugar, almond extract, lemon juice, and vanilla extract in a medium bowl. Pour into two 6-ounce ramekins. Mix flour, white sugar, brown sugar, cinnamon, nutmeg, and salt in another medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle evenly over the blueberry mixture. Bake in the preheated oven until topping is golden brown and blueberries are bubbling, about 25 minutes. Serve hot or at room temperature.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 6-ounce ramekins

Calories: 616.2
Fat: 24.6 g
Saturated fat: 14.8 g
Carbohydrates: 94.9 g
Sugars: 64.5 g
Dietary fiber: 5.4 g
Protein: 4.2 g
Cholesterol: 61 mg
Sodium: 315.2 mg
Turkey Tetrazzini with Peas


Ingredients:
butter, flour, mushroom, onion, dry sherry, Savory Turkey Gravy With Mushrooms and Onions, peas, parmesan cheese, swiss cheese, lemon juice, ground nutmeg, fresh parsley

Directions:
Preheat oven to 350 degrees.
Grease a casserole dish.
Cook noodles according to package for al dente.
Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat.
Stirring in sherry, cream and leftover gravy.
In a large bowl mix in turkey, peas, 1/3 cup Parmesan, Swiss cheese and the gravy mixture. Season with nutmeg, salt and pepper to taste.
Pour into prepared casserole pan.
Mix panko, 1/3 cup Parmesan cheese and parsley.
Sprinkle on top of the casserole.
Bake for 30 minutes.
Nimbu Pani


Ingredients:
lemons, water, sugar, salt

Directions:
Squeeze all lemons to remove juice and strain the juice to remove seeds. Pour into a large jug.
Add all the remaining ingredients to get desired strength and sweetness and mix well.
Serve in chilled glasses garnished with lemon slices.
Gay's Dressing


Ingredients:
vinegar, Dijon mustard, garlic cloves, eggs, fresh parsley

Directions:
"Beat eggs in a bowl. Mix oil & vinegar in a jar until blended well. Add all other ingredients & mix well. Refrigerate."
Pink Tartar Sauce


Ingredients:
mayonnaise, dijon-style mustard, lemon juice

Directions:
In small serving bowl, combine all ingredients., Chill until ready to serve
Simply Decadent Double Chocolate Sandwich Cookies #SP5


Ingredients:
butter, butter, eggs

Directions:
Preheat oven to 350°F Line a large baking sheet with parchment paper and grease lightly with butter.
In large skillet, melt 2 tablespoons of butter. Add Simply Potatoes Hashbrowns and cook for about 20 minutes, stirring occasionally, until golden brown. Set aside to cool.
In the meantime, melt remaining 2 tablespoons of butter. Combine cookie mix, eggs, melted butter and 1 cup of chocolate spread in a large bowl. Beat at medium speed with an electric mixer, until the ingredients are well combined. Fold in cooked potatoes.
Spoon batter on baking sheet (about 1 tablespoon per cookie], leaving at least 2 inches of space in between each cookie (they will spread significantly].
Bake at 350F for 8-10 minutes. Once they cool, spread half of them with chocolate spread and top with remaining cookies to form a sandwich.
Ginger Pancakes


Ingredients:
unbleached all-purpose flour, dry buttermilk, crystallized ginger, sugar, cinnamon, baking soda, baking powder, salt, eggs, milk, butter

Directions:
Whisk together the dry ingredients to blend.  In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation]and butter until blended.  Add the egg mixture to the flour mixture, stirring just until blended.
Heat griddle to about 350°F, or a frying pan over medium heat.  Coat lightly with oil.
Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
Turn and brown the other side.
Serve with butter, syrup, and diced crystallized ginger.
Yields sixteen 4-inch pancakes.
Hot Spiced Cider


Ingredients:
brown sugar, whole allspice, whole cloves, cinnamon stick, salt, ground nutmeg, orange, apple cider

Directions:
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg and orange wedges.
Pour apple cider into coffee pot where the water goes.
Brew and serve hot.
Enjoy!
Grilled Nachos


Ingredients:
pink beans, avocado, chunky salsa

Directions:
Heat a grill to low.
Stack 2 large sheets of heavy-duty Reynolds Tin Foil and form into a pan by turning up the four sides. Place the chips, then the cheese, beans, and avocado in the pan and transfer to the grill. Grill the peach next to the nachos, cut sides down. Cover the grill.
Grill the nachos until the cheese melts, about 6 minutes. Grill the peach until just softened, about 3 minutes. Transfer the peach to a cutting board. When cool enough to handle, coarsely chop. Stir into the salsa.
Transfer the nacho pan to a serving platter and spoon the salsa on top.
Poached Egg and Smoked Salmon Crumpets


Ingredients:
eggs, smoked salmon, butter, chives, lemons

Directions:
Put a pan on to heat and pour boiling water from the kettle to a depth of 2.5cm. Keep on a medium heat and when the first small bubbles appear, carefully break the eggs into the water. Using a timer, let them barely simmer for 1 minute.
Remove the pan from the heat and let them sit in the water for exactly 10 minutes.
As the eggs are sitting, toast the crumpets.
Spread the crumpets with butter and top with a slice of salmon. Remove the eggs carefully from the pan with a draining spoon and rest on kitchen paper for a few seconds to drain excess water. Lay on top of the salmon, sprinkle on the chives and some black pepper and serve straight away with a wedge of lemon.
Mimi's Maryland Crab Cakes


Ingredients:
white crab meat, sea salt, mayonnaise, Worcestershire sauce, yellow mustard, fresh parsley, dried parsley, baking powder, egg, canola oil

Directions:
Mix all ingredients (except canola oil] together and shape into cakes (about 8-10].
In large skillet, heat canola oil over medium heat.
Add cakes and cook, turning once, until brown (~3 to 5 minutes per side].
Drain well on absorbent paper.
Serve with tartar sauce or Dijon mustard, or make crab cake sandwiches with lettuce & tomato.