xiaoxl/recipe_data huggingface dataset:
Chipotle Chicken Sandwich
Category: meat-and-poultry
By Chris Elmore

This chicken sandwich has a nice kick to it!

Ingredients:
2 teaspoons olive oil
4  skinless, boneless chicken breast halves
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
½ teaspoon white sugar
salt and ground black pepper to taste
1  green onion, chopped
1 clove garlic, minced
½ teaspoon dried oregano
⅓ cup light mayonnaise
1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
1 ½ tablespoons chopped green onion
1 ½ tablespoons sweet pickle relish
8 slices  sourdough bread
4 slices mozzarella cheese
1 cup torn lettuce

Directions:
Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side. Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm. Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish. Toast sourdough bread slices. Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 450.6
Fat: 17.3 g
Saturated fat: 5.3 g
Carbohydrates: 35.2 g
Sugars: 5.1 g
Dietary fiber: 1.8 g
Protein: 37.7 g
Cholesterol: 92.1 mg
Sodium: 757.1 mg
Pumpkin Apple Butter


Ingredients:
pumpkin, apple, brown sugar, pumpkin pie spice

Directions:
Combine all ingredients in a heavy saucepan., Bring to a boil., Reduce heat to low., Cook, stirring occasionally for 1-1/2 hours., Store in airtight container in fridge for up to 2 months., Great on bread, biscuits, waffles and pancakes.
Citrus Steamed Trout With Quinoa Pilaf


Ingredients:
rainbow trout, limes, lemon, lemon juice, beef broth, quinoa, salt, extra virgin olive oil

Directions:
Preheat oven to 400 degrees.
In the 2 tsp evoo, sauté the onions and peppers until onions are caramelized.
In sauce pan, combine lemon juice, beef broth, seasoning and quinoa.  Bring to boil, cover, and let boil for 8 minutes.
While that's boiling, on a cookie sheet, place aluminum foil twice the length of it and make a shallow lip.  Cover bottom in 4 tsp of evoo.
Place fish skin down on foil.
Mix vegetables into the quinoa and pour mixture over fish.  The quinoa will still be soupy.
Arrange the lemon and limes over top.
Fold over the foil and pinch the sides closed, making an airtight pouch.
Place in oven for 8 minutes.
Remove pan from oven but let pouch set closed for another 5 to 10 minutes before opening it.
Cucumber and Butter Tea Sandwiches


Ingredients:
English cucumber, unsalted butter

Directions:
Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain.
Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices.
Cut crust off sandwiches and then cut sandwiches into quarters.
Lanell's Clam Dip


Ingredients:
garlic clove, cream cheese, lemon juice, Worcestershire sauce, salt, canned clams, pepper

Directions:
"Combine all ingredients and blend until smooth."
Tangy Tender Chicken (Crock Pot)


Ingredients:
green pepper, onion, boneless skinless chicken breast halves, pineapple chunks, brown sugar, soy sauce, chicken bouillon granules, salt, pepper, ground ginger, garlic powder, cornstarch, hot water, cooked rice

Directions:
In slow cooker, layer carrots, green pepper, and onion. Top with chicken.
Drain pineapple, reserving juice. Place pineapple over chicken.
Add brown sugar, soy sauce, bouillon, salt, pepper, ginger, and garlic powder to pineapple juice; pour over pineapple.
Cover and cook on LOW for 8 hours.
Combine cornstarch and water until smooth. Gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened.
Serve over rice.
Kool-Aid® Popcorn
Category: appetizers-and-snacks
By Bernie Theus

You can't stop eating it! Enjoy!

Ingredients:
6 quarts popped popcorn
2 cups white sugar
1 cup light corn syrup
⅔ cup butter
2 (.13 ounce) envelopes unsweetened soft drink mix, any flavor (such as KOOL-AID®)
1 teaspoon baking soda

Directions:
Preheat oven to 225 degrees F (110 degrees C). Grease a large baking sheet. Place popped popcorn in a large bowl. Combine sugar, corn syrup, and butter in a saucepan; bring to a boil until sugar dissolves, about 3 minutes. Combine drink mix and baking soda in a large bowl; pour sugar mixture into drink mixture, stirring carefully. Sugar mixture will bubble. Pour mixture over popcorn; toss to evenly coat. Transfer coated popcorn to baking sheet. Bake in the preheated oven, stirring every 10 minutes, until coating has hardened, about 30 minutes. Cool and break popcorn into pieces.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 quarts popcorn

Calories: 254.5
Fat: 11.8 g
Saturated fat: 4.8 g
Carbohydrates: 38.5 g
Sugars: 24.4 g
Dietary fiber: 1.1 g
Protein: 1 g
Cholesterol: 16.3 mg
Sodium: 259.1 mg
Sweet Smoked Pork Ribs
Category: meat-and-poultry
By dadcooksagain

A sweet recipe for smoked pork ribs.  I usually use baby back ribs but have had great success with spare ribs as well.

Ingredients:
¼ cup salt
¼ cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground paprika
1 tablespoon ground cumin
10 pounds baby back pork ribs
1 cup apple juice
¼ cup packed brown sugar
¼ cup barbeque sauce

Directions:
Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking. Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour. Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce.  Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 5 hrs
Yields: 10 pounds

Calories: 827.2
Fat: 59.2 g
Saturated fat: 21.9 g
Carbohydrates: 22.8 g
Sugars: 18.1 g
Dietary fiber: 1.5 g
Protein: 49 g
Cholesterol: 234.1 mg
Sodium: 284.2 mg
Grilled Garlic Parmesan Zucchini
Category: side-dish
By AngieItaliano

This is a summer favorite at my house. So easy and tasty, and complements steak, ribs, chicken or fish. By the way, these can be done in the oven under the broiler as well.

Ingredients:
3  zucchini
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
½ cup freshly grated Parmesan cheese

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini. Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through. Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Yields: 4 servings

Calories: 145.6
Fat: 11.8 g
Saturated fat: 7.3 g
Carbohydrates: 5.9 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 5.8 g
Cholesterol: 31.7 mg
Sodium: 229.7 mg
Easy Oven Rice


Ingredients:
rice, water, chicken bouillon granules, olive oil, onion, garlic

Directions:
Fry the onions and garlic in the oil until cooked., Add the water, boullion, and rice and bring to a boil., Once the mixture boils, stir it well and place in a 350 oven for 20-25 minutes., Serve and enjoy!
Ashley's Apple Cider Doughnuts
Category: bread
By Val-Flowers

A wonderful recipe for autumn.

Ingredients:
1 cup apple cider
1 cup white sugar
¼ cup butter, at room temperature
2  eggs
½ cup buttermilk
3 ½ cups all-purpose flour, or more as needed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
2 cups vegetable oil for frying, or as needed
1 cup confectioners' sugar
2 tablespoons apple cider

Directions:
Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature. Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture. Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined. Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes. Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth. Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.

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

Calories: 333.4
Fat: 8.8 g
Saturated fat: 3.3 g
Carbohydrates: 58.9 g
Sugars: 30.2 g
Dietary fiber: 1 g
Protein: 5.2 g
Cholesterol: 41.6 mg
Sodium: 336.1 mg
Bohne Beroggi


Ingredients:
milk, butter, sugar, cake yeast, water, sugar, egg, flour, salt, pinto beans, sugar, salt, half-and-half, sugar, cornstarch, milk

Directions:
Dough:
Scald milk and cream, add butter, sugar and cool to lukewarm.  Dissolve yeast in the lukewarm water and add the teaspoon of sugar.  Add to the first mixture.  Add remaining ingredients and the flour gradually.  Mix well. Knead the dough.  Let rise until double in bulk and punch down.  Let rise again until double.
Form into small buns the size of a walnut or larger if desired.  Let rise and flatten with hand.
Filling:
Cook 2 cups pinto bean till soft.  Pour off liquid and mash.  Add sugar, salt, and cream.  Mix well.
Place a heaping teaspoon of filling in the center of each bun.  Seal edges.  Place on a greased pan and let rise until double in bulk, about 1 hour.  Bake in a 350°F oven until brown, 20-25 minutes.
Sauce:
Mix the half and half, sugar and cornstarch in a saucepan and simmer.  Whisk until thick.
Pour warm sauce over the buns.
You can also place the beroggi in a crock pot and pour the sauce over them to keep them warm.
Enjoy!
Beef Taco Noodle Casserole
Category: trusted-brands-recipes-and-tips
By Pam Cooking Spray

Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.

Ingredients:
1  serving PAM® Original No-Stick Cooking Spray
6 ounces dry extra-wide egg noodles, uncooked
1 pound ground chuck beef (80% lean)
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 (10 ounce) can red enchilada sauce
1 ¼ cups water
1 ¼ cups shredded Mexican blend cheese
¼ cup thinly sliced green onions
1 teaspoon Sour cream

Directions:
Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish. Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles. Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

Prep time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 489.7
Fat: 25.1 g
Saturated fat: 11.9 g
Carbohydrates: 38 g
Sugars: 2 g
Dietary fiber: 5.9 g
Protein: 26.8 g
Cholesterol: 101.5 mg
Sodium: 519.7 mg
Broiled Tomatoes


Ingredients:
beefsteak tomatoes, extra virgin olive oil, unsalted butter

Directions:
Turn on your broiler. A toaster oven with broiling ability is great or a George Foreman Grill.
Remove the cores of the tomatoes then cut them in half (horizontally].
Place cut side up: then rub Olive oil over cut side (use fingertip].
Sprinkle bread crumbs on next.
Sprinkle Herb seasonings on and salt/pepper.
Then place 1/4 teaspoon of unsalted butter on each half.
Broil until tomato is hot completely.
^May add cheese or mushrooms when nearly done, but don't get them to close to burners in oven.
Mini Lemon Meringue Tarts
Category: desserts
By Leslie O'Ray-Curnew

These lemon tarts have a light-textured filling and aren't overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.

Ingredients:
24 (2 inch) frozen tart shells, thawed
4  eggs, separated
1 ¼ cups white sugar, divided
¼ cup butter, melted and cooled
3 tablespoons lemon juice
1  lemon, zested
1 ½ cups buttermilk, shaken
4 tablespoons all-purpose flour
1 pinch salt
½ teaspoon vanilla extract
½ teaspoon cream of tartar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet. Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on. Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well. Pour filling into the tart shells, filling them almost to the top. Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking. Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny. Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges. Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 24 mini tarts

Calories: 148.4
Fat: 6 g
Saturated fat: 2.3 g
Carbohydrates: 21.8 g
Sugars: 13.8 g
Dietary fiber: 0.1 g
Protein: 2.3 g
Cholesterol: 33.1 mg
Sodium: 91.6 mg
Chocolate Angel Food Cake I
Category: desserts
By Jane Hilton

This is a very moist and light angel food.  A family favorite at my house.

Ingredients:
2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside. In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff.  Fold in white sugar 2 tablespoons at a time while continuing to mix.  Fold in flour mixture, a little at a time, until fully incorporated.  Stir in vanilla.  Pour into a 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube cake

Calories: 179
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 39.8 g
Sugars: 28.7 g
Dietary fiber: 0.7 g
Protein: 5.1 g
Sodium: 100 mg
Berry Delicious Pretzel Jello Salad


Ingredients:
butter, cinnamon, sugar, cream cheese, Cool Whip, sugar, vanilla, fresh lemon rind, boiling water, berries

Directions:
Mix together the crushed pretzels, melted butter, cinnamon, and the sugar.
Press into a 9"x13" pan and bake at 400 degrees for 8 minutes.
Mix together the softened cream cheese, Cool Whip, sugar, vanilla, and grated lemon rind.
Spread on the cooled crust in pan.
Dissolve the jello in the boiling water and mix in the frozen berries.
Carefully pour into pan and refrigerate until set.
Enjoy!
Zucchini Spice Cake
Category: fruits-and-vegetables
By BECCARAE1

I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it.  It is a dense cake reminiscent of carrot cake.  I frequently add in an extra cup of stir-ins.  Raisins, flake coconut, and walnuts or pecans are favorites.

Ingredients:
3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
4  eggs
1 cup unsweetened applesauce
¾ cup vegetable oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan. Place grated zucchini in a colander and set aside to drain. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

Prep time: 20 mins
Cook time: 45 mins
Total time: 3 hrs 5 mins
Yields: 1 - 9x13 inch cake

Calories: 236.5
Fat: 7.8 g
Saturated fat: 1.4 g
Carbohydrates: 39.6 g
Sugars: 27 g
Dietary fiber: 0.9 g
Protein: 2.9 g
Cholesterol: 31 mg
Sodium: 163.7 mg
Honey Chipotle Wing Sauce Glaze
Category: side-dish
By Stefanie Beach Camfield

Smoky, sweet, and spicy sauce great for tossing on wings or glazing chicken/pork before or after cooking.

Ingredients:
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
¼ cup honey
3 tablespoons lime juice
3 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon all-purpose flour

Directions:
Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use. Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

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

Calories: 51
Fat: 0.4 g
Carbohydrates: 11.8 g
Sugars: 9 g
Dietary fiber: 0.9 g
Protein: 0.5 g
Sodium: 449.5 mg
Stuffed Pork Chops II
Category: main-dish
By RAINY918

The fastest, easiest way to stuff pork chops.

Ingredients:
1 ½ cups dry bread crumbs
2 tablespoons butter
1  egg, beaten
2 cups whole kernel corn
4  pork chops butterfly cut
1 (10.75 ounce) can  condensed cream of mushroom soup

Directions:
Preheat oven to 350 degrees F (175 degrees C). In bowl, combine bread crumbs, butter, egg, and corn.  Mix until it is a stiff stuffing.  Cut parallel into each chop to create a pocket.  Stuff each pork chop with stuffing mix.  Place chops in a cooking dish and then pour mushroom soup over top.  Bake for about 45 minutes or until chops are cooked all the way through.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 475.2
Fat: 20.7 g
Saturated fat: 8 g
Carbohydrates: 49.8 g
Sugars: 6.2 g
Dietary fiber: 3.4 g
Protein: 24.2 g
Cholesterol: 98.8 mg
Sodium: 1111.8 mg
Adobong Pusit (Squid Adobo)
Category: world-cuisine
By lola

This Filipino squid recipe tastes best if you use fresh, smaller squid. Squid is simmered with onion, garlic, tomato,  vinegar, and soy sauce for a tasty meal.

Ingredients:
2 ¼ pounds squid, cleaned
½ cup white vinegar
½ cup water
salt and ground black pepper to taste
2 tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced
1  tomato, chopped
1 tablespoon soy sauce

Directions:
Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes. Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 5 servings

Calories: 198.1
Fat: 7.4 g
Saturated fat: 0.8 g
Carbohydrates: 3.1 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 28.4 g
Sodium: 214.5 mg
Eggless Date Apple & Walnut Cake


Ingredients:
butter, margarine, brown sugar, bicarbonate of soda, hot water, walnuts, pitted dates

Directions:
Set oven at 180dg c .
Grease and line a 200mm bar tin.
Cream butter and sugar until light and fluffy.
Mix bi-carb and water. Stir bi-carb mixture into all other ingredients (except almonds]and mix well.
Place in pan and sprinkle with the slivered almonds.
Bake for 45 minutes or until a skewer comes out clean.
Cool on rack and cut into bars.
Serve warm with whipped cream or cold.
Peasant Potatoes


Ingredients:
butter, onion, garlic cloves, dried oregano, potatoes, savoy cabbage, red bell pepper, parmesan cheese, salt, pepper

Directions:
Slice sausage into 3/4 inch thick slices., Cut potatoes into cubes 1 1/2 to 2 inch pieces., Dice or slice red pepper., Melt butter over medium heat., Add onion and garlic, cook and stir 5 minutes or until onion is translucent., Stir in sausage and oregano., Cook 5 minutes., Stir in potatoes, and add salt and pepper to taste, mix well., Transfer to crock-pot or slow cooker., Cover and cook on low 6 to 8 hours or on high 3 to 4 hours stirring every hour., Add cabbage and bell pepper last 30 minutes of cooking., Top with parmesan cheese before serving.
Pesto Chicken Rolls


Ingredients:
cream cheese, chicken, basil pesto, green onions, butter, panko breadcrumbs

Directions:
Spray counter lightly with non-stick cooking spray. Press each roll into a 5 inch circle. Combine cream cheese, chicken, pesto and onions and mix well. Season with salt and pepper. Place about 1/4 cup filling in the middle of each dough circle. Gather the sides of the dough over the filling and pinch to seal.
Dip each ball in melted butter and roll in crumbs. Place on a sprayed baking sheet or in a sprayed muffin tin, seam side down. Cover with plastic wrap and let rise 30 minutes. Remove plastic and bake at 350°F 25-30 minutes or until golden brown.