xiaoxl/recipe_data huggingface dataset:
Crock Pot Kielbasa Cassoulet


Ingredients:
low-fat turkey kielbasa, low-fat turkey kielbasa, black beans, white beans, pinto beans, tomato sauce, carrots, onion, red wine, light brown sugar, garlic cloves, fresh thyme sprigs

Directions:
Spray 3 to 5 quart crock pot with non-stick cooking spray.
Rinse beans and drain.
Separate onion slices into rings.
Put all ingredients into crock pot, stir to combine.
Cook on high 4 hours or low 8 - 10 hours.
Hints: *Use whatever combination of beans you have on hand, but don't use seasoned beans.  *It's MUCH better made with wine; the alcohol cooks off; you can buy tiny bottles in a four pack if you're not a wine drinker.  *Leave the thyme sprigs whole; the leaves will fall off during cooking.  Remember to fish out the stems before serving.
Japanese Sesame Steak Sauce
Category: side-dish
By labuanlady

This sesame-flavored beef dipping sauce is an imitation of a classic often served at Japanese restaurants and also at a popular chain of steakhouses in Alberta, Canada. Though it may seem odd at first, you too will soon fall in love with the mixture of flavors!

Ingredients:
¼ cup tahini
2 tablespoons soy sauce
1 tablespoon mayonnaise
1 clove garlic, minced
1 ½ teaspoons ground ginger
1 pinch paprika
¼ cup water, or as needed

Directions:
Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 121.7
Fat: 10.8 g
Saturated fat: 1.5 g
Carbohydrates: 4.7 g
Sugars: 0.3 g
Dietary fiber: 1.6 g
Protein: 3.2 g
Cholesterol: 1.3 mg
Sodium: 488.5 mg
Grilled Spicy Lamb Burgers
Category: main-dish
By Alan Hollister

Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.

Ingredients:
1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
¼ teaspoon ground allspice
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper
4  pita bread rounds
4 ounces feta cheese, crumbled

Directions:
Preheat grill for medium heat. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

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

Calories: 478.3
Fat: 22.4 g
Saturated fat: 10.7 g
Carbohydrates: 38 g
Sugars: 2.2 g
Dietary fiber: 1.9 g
Protein: 29.4 g
Cholesterol: 101.1 mg
Sodium: 1003.5 mg
Mushroom Rogan Josh


Ingredients:
mushroom, onions, cardamom pods, bay leaves, whole black peppercorns, whole cloves, cinnamon bark, garlic cloves, chilies, fresh ginger, coriander powder, cumin powder, salt, garam masala, red paprika, tomato puree, plain yogurt

Directions:
Heat the oil in a large pan.
Add cardamom pods, bay leaves, black peppercorns, cloves and cinnamon.
Wait until the cloves swell up or the bay leaves begin to take on colour. This just takes a few  seconds.
Now add chopped onions, stir and fry until they are golden brown.
Turn heat to low and add garlic, ginger, chillies, coriander powder, cumin powder, salt, garam masala, paprika, tomato puree and stir to mix.
Cool this mixture by placing pan into a bowl of cold water.
Now put in a tablespoon of yoghurt one spoon at a time incorporating it into the sauce each time before adding any more. Then add mushrooms and stir to mix.  Turn heat to medium low, cover and simmer for about 10 - 15 minutes or until the sauce has reduced and turned fairly thick or until the mushrooms are cooked.
Cajun Smothered Squash


Ingredients:
garlic clove, olive oil, olive oil, onions, bell peppers, celery ribs, flour, cider vinegar

Directions:
Preheat oven to 350 degrees F.
Combine 1 Tbsp oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet.
Sprinkle each squash piece with 1/2 tsp Cajun seasoning, and season with salt and pepper, if desired.
Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbsp Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired.
Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
When ready to serve, place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.
Armenian Shish Kebab


Ingredients:
boneless leg of lamb, olive oil, fresh lemon juice, garlic, dry white wine, bay leaf, salt, dried oregano, dried rosemary leaves, ground black pepper, onions, green bell peppers, mushrooms, tomatoes

Directions:
Place lamb in a large container with a cover.
In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
About 1 hour before serving time, preheat broiler.
Drain lamb kebabs, reserving marinade.
Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
Baste vegetables with some of reserved marinade.
Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
Leave broiler on.
Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers] so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato.
Baste again with any remaining marinade.
Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more].
Serve with Rice Pilaf and Pita Bread.
Bierock Casserole


Ingredients:
head of cabbage, onion, ground beef, cheese, carrot, garlic powder

Directions:
Brown the ground beef and onion together until the meat is no longer pink.  Drain well.
Add the shredded cabbage and carrot; steam until they are tender.
Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
Lightly spray a 9"x13" pan or casserole with cooking spray.
Take one package of the crescent rolls and lay out in the bottom of the pan.  Press lightly to form a "crust" and sealing as well as you can.  Press gently up the sides of the pan about 1/4" - 1/2" high.
Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.
Sprinkle with cheese.
Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
Bake another 35 - 40 minutes or until the top is golden brown.  (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking].
Caramel Apple Cider Martini


Ingredients:
apple cider, vodka

Directions:
Put all ingredients into a shaker., Add ice cubes and shake until cold., Strain into a martini glass and enjoy!
Salad of Lentils and Coriander


Ingredients:
pine nuts, spring onions, green lentils, coriander leaves, white wine vinegar, olive oil, salt, pepper

Directions:
Toast the pine nuts.
Slice the spring onion finely.
Rinse and chop the gherkins finely.
Rinse lentils and cook in plenty of water until  "al dente" (15-20 mins].
Drain and allow to cool until lukewarm (this can be speeded up by rinsing them in cold water].
Mix with the other ingredients and season to taste.
Limoncello Cheesecake


Ingredients:
sugar, butter, cream cheese, sugar, lemon zest, vanilla, eggs, sugar, cornstarch, water

Directions:
Preheat over to 325.
For Crust:  Crumbled gingersnaps and mix with sugar and melted butter.  Press into a greased springform pan.  Bake for 10 minutes.  After crust is done, turn oven down to 300.
For Filling:  Mix all ingredients, EXCEPT eggs, at low speed just until blended.  Add eggs, individually, mixing at low until blended.
Pour into crust.  Tap to remove air bubbles.  Bake at 300 for 55-60 minutes until center is just set.  Cool in the oven for another hour.
Run a knife around the edge to loosen before removing pan.  Cool in the fridge for about 4 hours.
Topping:  Mix sugar and cornstarch in a small saucepan, add liquids slowly.  Bring to a slow boil and stir until thick.
To incorporate the egg yolk, first stir a tablespoon of the hot liquid into the yolk, then add to the lemon mix.
Stir and heat until jelled.  Cool before pouring over cheesecake.
Summer Vegetarian Chili
Category: soups-stews-and-chili
By Ben S.

Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
⅛ teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste

Directions:
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed. Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

Yields: 6 servings

Calories: 177.6
Fat: 5.8 g
Saturated fat: 0.8 g
Carbohydrates: 27.8 g
Sugars: 5.3 g
Dietary fiber: 7.4 g
Protein: 7.1 g
Sodium: 639.6 mg
Spanish Zucchini Cornbread Casserole


Ingredients:
zucchini, yellow onion, eggs, onion powder, sea salt, fresh ground black pepper, cheddar cheese, baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Prepare 1 Bread loaf baking pan, grease with cooking spray – Olive-oil preferred.
In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
Stir in 5 ounces of the cheese.
Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
Bake in a preheated oven for 60 minutes.
Remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro.
Chicken & Biscuit Dumplings


Ingredients:
chicken thighs, water, celery, green peas, carrot, white wine, pepper, poultry seasoning

Directions:
Boil thighs in 2 quarts water until done (until juice is clear when you poke it].
Take chicken pieces out put into separate dish.
Add your onion, celery, peas and carrots.
Now add your wine.
Cook until boiling.
It's time to add your biscuits by pinching off small pieces of each biscuit and dropping them into boiling water.
Now you need to give it a good stir to separate the biscuit pieces.
Let it boil for a couple of minutes, then add your soups.
Stir until soup is pretty much dissolved.
The boiling will slow down when you add your soups so let it get to a rapid boil again.
Now turn your heat down and let simmer for about 20-25 minute until desired texture of your dumplings.
Tear your chicken into bite size pieces, add back to soup.
Stir then serve.
Spiced Pork Tenderloin With Sauteed Apples


Ingredients:
salt, black pepper, cinnamon, nutmeg, butter, apples, gala apples, shallot, salt, apple cider, thyme leaves

Directions:
- heat a large cast-iron skillet over medium-high heat.
- combine first 5 incredients and sprinkle spice mixture evenly over pork.
- coat pan with cooking spray and add pork to pan.  Cook 3 minutes on each side.
- remove pork from pan and keep warm.
- melt butter in pan, add apple slices, 1/3 cup shallots, and until apple starts to brown.
- add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender.
- Stir in thyme leaves.
- Serve apple mixture with the pork.
Scrambled Eggs With Portuguese Fernandes Linguica


Ingredients:
extra virgin olive oil, yukon gold potatoes, fine sea salt, white pepper, unsalted butter, jumbo eggs, heavy cream, blood oranges

Directions:
In a large non-stick skillet add olive oil, sausage, potatoes, Serrano pepper, Maui onion, 1/2 teaspoon sea salt and 1/2 teaspoon white pepper.
Saute  sausage, potatoes, pepper, onions until they are golden brown; about 4-5 minutes. Remove from heat and hold warm for service.
In a bowl whisk eggs, heavy cream, sea salt and white pepper.
In a clean skillet melt butter and add eggs. Scramble 2-3 minutes or until done.
Place Fernandes Linguica, potatoes, scrambled eggs on warm serving plates.
Garnish with sliced Blood Oranges and serve.
*Note: Saloio XV Premium or any Extra Virgin Olive Oil.
Hawaiian Hay Stacks


Ingredients:
boneless skinless chicken breasts, sour cream, chicken broth, milk, peas, corn, black olives, pineapple, cooked white rice

Directions:
*Heat up ingredients separately and keep in separate bowls, it’s more of a buffet style meal*.
-Cook rice and set aside.
-In large sauce pan heat up cream chicken soup.  Add sour cream and chicken broth, mix well.  Add more chicken broth if soup mix is still to thick.  Add chicken to mixture.  Set mixture aside once heated.
-Heat up peas and corn separately in microwave I just use the ones in a can.
-Place rice on plate, scoop some chicken/soup mixture over rice, layer some peas, layer some corn, layer some olives, layer some pineapple and top with chow mien noodles.  Enjoy!
Carrots Glazed With Balsamic Vinegar and Butter


Ingredients:
butter, carrots, sugar, fresh parsley, cilantro

Directions:
Melt butter in heavy large pot over medium heat.
Add carrots and sauté 5 minutes.
Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
Stir in sugar and vinegar.
Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer.
Season to taste with salt and pepper.
Add parsley or cilantro and toss to blend.
Transfer to bowl and serve.
Grilled Ham With Pineapple and Cantaloupe


Ingredients:
butter, honey, lime juice, nutmeg, ham, cantaloupe, pineapple

Directions:
Combine the butter, honey, lime juice and nutmeg in a small saucepan.
Heat and stir until well blended.
Slash the outer layer of fat on the ham at 2" intervals.
Peel the cantaloupe, de-seed it and cut into 6 wedges.
Peel the pineapple and cut it into 6 slices 3/4" thick.
Do not core the pineapple as it will make it easier to handle on the grill.
Brush both sides of the ham with the basting sauce and put on a medium hot grill (about 6" above the coals].
Cook for 16-20 minutes, turning and basting frequently.
About 8 minutes before the ham is done, baste the fruit with the sauce and place it on the grill.
Basting often, cook the fruit until it's well glazed and lightly brown on all sides.
To serve, place the ham and fruit on a platter and cut thin slices across the grain of the ham.
Banana Nut Cake
Category: desserts
By Suzanne Stull

A very old banana nut cake recipe which has been handed down through my family.

Ingredients:
2  eggs
1 teaspoon baking soda
4 tablespoons buttermilk
½ cup butter
1 ½ cups white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
3  ripe bananas, mashed
1 cup chopped pecans  (Optional)
3 tablespoons butter, softened
2 cups confectioners' sugar
3 tablespoons heavy whipping cream
¼ cup pecan halves, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Separate the eggs and set aside. Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar.  Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture. Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans. To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 1 9-inch 2-layer cake

Calories: 457.1
Fat: 21.2 g
Saturated fat: 8.6 g
Carbohydrates: 65.6 g
Sugars: 49 g
Dietary fiber: 2.3 g
Protein: 4.4 g
Cholesterol: 64.3 mg
Sodium: 199 mg
Bikini Martini
Category: drinks
By POLKA

An awesome drink to sip by the pool! Garnish with an orange wheel.

Ingredients:
1 fluid ounce coconut rum
¾ fluid ounce vodka
1 fluid ounce pineapple juice
1 dash grenadine syrup

Directions:
Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 118.4
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 10 g
Sugars: 3.6 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 9.1 mg
Pork Chops With Pears


Ingredients:
shortening, fresh ground pepper, salt, brown sugar, cinnamon, dry sherry, butter, cornstarch, cold water

Directions:
In a large frying pan, brown the pork chops in hot oil; drain.
Transfer the pork chops to a shallow baking pan and season with salt and pepper.
Arrange the pear halves around the chops.
Drizzle orange juice over all.
Sprinkle with brown sugar and cinnamon.
Pour sherry over all.
Place butter in the hollow of pears.
Cover and bake at 350°F for 20 minutes.
Uncover and continue baking for 20 minutes, until meat is tender.
Place the pears and pork chops on a platter.
Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
Pour over pork chops and pears.
Enjoy!
Mom's Sausage Roll
Category: appetizers-and-snacks
By Jo Ann

Mom's Sausage Roll is a great appetizer during the holidays or anytime. You may slice it and eat it right out of the oven, or you may serve it cooled. Give it away as gifts during the holidays by packaging the rolls in colored aluminum foil.

Ingredients:
3 (1 pound) loaves frozen bread dough
2 pounds pork sausage
12  eggs
1 pound pepperoni sausage, diced
2 pounds provolone cheese, shredded
5  eggs, well beaten

Directions:
Thaw the frozen bread dough. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a large skillet over medium heat, rapidly cook and stir the eggs until solid. Remove from heat and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. One loaf at a time on a lightly floured surface, roll the bread dough into a sheet approximately 1/4 inch or less thick. Spread 1/3 of the sausage, 1/3 of the eggs, 1/3 of the pepperoni and 1/3 of the Provolone cheese evenly over each dough sheet. Roll into a loaf. One at a time, place rolled loaves into the prepared baking dish, brush with 1/3 of the beaten egg mixture and bake in the preheated oven 30 to 45 minutes, until golden brown. If desired, form loaves into a U shape before baking.

Prep time: 45 mins
Cook time: 45 mins
Total time: 5 hrs
Yields: 3 sausage rolls

Calories: 579.5
Fat: 49.5 g
Saturated fat: 21.1 g
Carbohydrates: 2 g
Sugars: 0.6 g
Protein: 30.5 g
Cholesterol: 271.3 mg
Sodium: 1261.4 mg
Cherry Clafouti


Ingredients:
all-purpose flour, salt, eggs, sugar, milk, pure vanilla extract, cherries, unsalted butter, sugar

Directions:
Preheat the oven to 425 degrees F
Wash the cherries, remove the stems and pits.
In your food processor or blender place all the batter ingredients.  Process till completely smooth, then let it rest while you prepare the fruit.
In a large, heavy nonstick ovenproof skillet melt the butter over medium heat. Make sure you cover the bottom and sides of the pan with the melted butter.
When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter.
Then sprinkle the cherries with 2 tablespoons sugar and cook until the sugar has dissolved and turns into a syrup.
Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges.
Do not open the oven door until the end of the baking time or it may collapse.
Dust with icing sugar and serve immediately.
Louisiana Sweet Potato Pancakes
Category: breakfast-and-brunch
By SWIZZLESTICKS

These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.

Ingredients:
¾ pound sweet potatoes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2  eggs, beaten
1 ½ cups milk
¼ cup butter, melted

Directions:
Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 24 pancakes

Calories: 215.3
Fat: 8.2 g
Saturated fat: 4.7 g
Carbohydrates: 29.2 g
Sugars: 4.1 g
Dietary fiber: 2 g
Protein: 6.2 g
Cholesterol: 65.4 mg
Sodium: 549.1 mg
Cozy Chicken and Noodles


Ingredients:
chicken broth, carrots, celery, butter, garlic powder, pepper, bay leaf, boneless skinless chicken breasts

Directions:
Use a 4-5 quart slow cooker. In a slow cooker, stir together soup, broth, vegetables, butter and seasonings.
Push chicken down in mixture.
Cover and cook on low setting for 6-8 hours.
About 30 minutes before serving, turn slow cooker to high setting.
Stir uncooked noodles into mixture in slow cooker.
Cover and cook until noodles are tender, 10-15 minutes.
Discard bay leaf.
Remove chicken, cool slightly and shred, then stir back into noodle mixture. Taste and adjust seasoning with salt and pepper.
To serve, ladle into bowls.
Grilled Pizza (Using Grilling Pizza Pan)


Ingredients:
In Search of the Ultimate Spaghetti/Pizza/Pasta Sauce, ham, sausage, mozzarella cheese, parmesan cheese, garlic, basil, onion, green pepper, mushroom

Directions:
Spray pizza pan with non-stick spray.
Pizza pans with small holes work best for this recipe.
Spread out crust on pan, top with sauce, cheese  and your favorite pizza toppings.
When coals are hot, place pizza to outer edge. Keep vents (if you have them] half open.
Cooking time may vary, usually 12-18 minutes (unless using prebaked crust]. You may have to experiment with what times and temperatures work best on your own grill.
Done when cheese is melted and crust is brown.