xiaoxl/recipe_data huggingface dataset:
Pumpkin Tres Leches Cake
Category: fruits-and-vegetables
By Peggy Jane

My birthday is at the end of October and this is my absolute favorite birthday cake. It is not soupy but extremely moist and delicious. I poke the holes with a straw, my daughter uses a pencil. Both work well. Make it the day before, so it can absorb the three milks.

Ingredients:
2 cups white sugar
1 cup butter, at room temperature
4  eggs
1 ½ cups canned pumpkin
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup evaporated milk
1 cup half-and-half
1 cup sweetened condensed milk
2 cups whipped topping
1 pinch ground cinnamon, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan. Combine sugar and butter in a large bowl using an electric mixer. Add eggs one at a time. Add pumpkin, sour cream, and vanilla extract to the batter while still mixing. Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a bowl. Add 1/2 of the mixture to the pumpkin batter and mix until well combined. Add remaining flour mixture to the batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside. Remove cake from the oven and let cool 15 to 20 minutes. Poke a generous amount of holes in the cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture on the cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight. Before serving, add whipped topping to the cake and sprinkle cinnamon on top.

Prep time: 20 mins
Cook time: 55 mins
Total time: 2 hrs 15 mins
Yields: 1 9x13-inch cake

Calories: 624.4
Fat: 30.2 g
Saturated fat: 19.2 g
Carbohydrates: 80 g
Sugars: 52.7 g
Dietary fiber: 2 g
Protein: 10.2 g
Cholesterol: 125.9 mg
Sodium: 687.5 mg
Mexican Chicken & Bean Casserole


Ingredients:
kidney beans, tomato sauce, salsa, chili powder, cayenne pepper, garlic clove, cheese

Directions:
Heat oven to 375F(190C].  Cook chicken in skillet over medium heat until fully cooked.
In 2L casserole dish, mix chicken with all ingredients except cheese.  Cover and bake 40-45 minutes.
Sprinkle with cheese.  Bake uncovered until cheese is melted.
Cook to an internal temperature of 175F (80C].
Chicken Wild Rice Soup I
Category: soups-stews-and-chili
By Sue

A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.

Ingredients:
½ cup butter
1  finely chopped onion
½ cup chopped celery
½ cup sliced carrots
½ pound fresh sliced mushrooms
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half

Directions:
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 528.6
Fat: 32 g
Saturated fat: 14 g
Carbohydrates: 28.7 g
Sugars: 3.2 g
Dietary fiber: 3.6 g
Protein: 32.7 g
Cholesterol: 97.3 mg
Sodium: 1514.2 mg
Chicken and Shrimp Paella


Ingredients:
chicken thighs, chicken drumsticks, shrimp, olive oil, garlic cloves, red bell peppers, onion, arborio rice, diced tomatoes, reduced-sodium chicken broth

Directions:
Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
Working in batches, cook chicken (do not crowd pot] until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice] in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
Add rice, stirring until translucent around edges; about 1 to 2 minutes.
Add broth and chicken, bring to a boil.
Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.
Barbecued Round Steak


Ingredients:
olive oil, garlic, vinegar, brown sugar, paprika, Worcestershire sauce, ketchup, salt, dry mustard, pepper

Directions:
Cut round steaks into crosswise slices about 1/2 inch wide.
Heat oil; brown steak on all sides.
Use a slotted spoon to remove meat to a baking dish; set aside.
Pour off fat, then place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes.
Pour over steak, cover tightly with foil, and bake at 350° for 1 hour.
Uncover and bake for 30 minutes longer.
Serve with rice or potatoes and a salad.
Barbecue round steak recipe serves 4 to 6.
Milky Way Latte


Ingredients:
"milk"

Directions:
Combine ingredients in a 12 oz cup., Mix well., Garnish with whipped cream and chocolate shavings.
German Apple Pudding Cake
Category: world-cuisine
By Ann

A fresh apple cake with nuts and raisins that, after baking, but still hot, has a cooked caramel-like topping poured over it. If using a glass baking dish, reduce oven temperature by 25 degrees.

Ingredients:
2 cups apple - peeled, cored, and chopped
1 cup white sugar
1  egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¾ cup chopped walnuts
¾ cup raisins
½ cup brown sugar
½ cup white sugar
2 tablespoons all-purpose flour
1 cup water
½ cup butter
1 teaspoon vanilla extract
½ cup chopped walnuts
½ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes. Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour topping over cake while cake is still hot. For the Topping:  In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tablespoons flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 - 8 inch square pan

Calories: 589.1
Fat: 24.4 g
Saturated fat: 8.7 g
Carbohydrates: 92.2 g
Sugars: 70 g
Dietary fiber: 3.6 g
Protein: 6.4 g
Cholesterol: 53.8 mg
Sodium: 255.6 mg
Passover Matzo Brie


Ingredients:
boiling water, eggs, butter, margarine, salt, pepper

Directions:
Crumble matzos into small pieces in a mixing bowl.
Hand whisk eggs well in a bowl.
Pour boiling water over matzos to moisten, drain water once Matzos is soft and wet.
Heat 8" frying pan with butter and oil - medium to medium high heat.
Preheat oven to broil - 450 degrees.
Pour eggs over matzos to coat all pieces.
Pour matzos and egg mixture into the frying pan for 2-3 minutes or until firm (do not over cook].
Place frying pan in the oven on the middle shelf making sure that the handle can take the heat or leave handle out of the oven. DO NOT close the oven door.
Watch the matzo brie carefully, that it does not burn and rises evenly.
Once the matzo brie finishes rising and turns golden brown (5-6 minutes], remove from the oven.
Place a plate on the top of the frying pan an flip over onto the plate.
Season with salt and pepper to taste and serve hot.
For a sweeter version, omit the salt and pepper and top with your favorite jam or jelly.
Easy Slow Cooker Chicken Curry with Potatoes and Coconut Milk
Category: meat-and-poultry
By barbara

A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice.

Ingredients:
3  skinless, boneless chicken breasts, cubed
4 small (3 ounce) potatoes, peeled and cubed
1  red bell pepper, cored and sliced into 1/4-inch strips
½  onion, chopped
2 cups chicken broth
2 tablespoons mild curry powder
1 teaspoon red curry paste
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
½ teaspoon cayenne pepper, or to taste
1 (14 ounce) can coconut milk
freshly ground black pepper
¼ cup chopped fresh cilantro  (Optional)

Directions:
Combine chicken, potatoes, bell pepper, and onion in a slow cooker. Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon. Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 4 servings

Calories: 386.9
Fat: 23.8 g
Saturated fat: 19.2 g
Carbohydrates: 23.9 g
Sugars: 3.3 g
Dietary fiber: 5.1 g
Protein: 22.5 g
Cholesterol: 48.7 mg
Sodium: 1248.1 mg
Luby's Cafeteria Beef Liver and Onions


Ingredients:
beef liver, butter, margarine, onion, seasoning salt, milk

Directions:
Soak liver in cold salted water for 15 to 20 minutes., In 10-inch skillet, melt butter over medium heat., Add onion and cook, stirring occasionally, until tender and lightly browned., Sprinkle with salt., Keep warm., In a shallow bowl, whisk together milk and eggs until well blended., Place bread crumbs in separate shallow bowl., Rinse liver under cool running water., Pat dry with paper towels., Dip into milk mixture, then into bread crumbs, coating evenly., Heat oil in large skillet over medium heat., Add liver and cook 2 to 3 minutes on each side or until cooked through., Top with onions.
Chicken Fried Rice


Ingredients:
sugar, soy sauce, steamed rice, ginger, chicken breasts, peas, carrot, olive oil

Directions:
You can either use a pot or skillet.
Make sure to cook rice.
Cut all you're veggies up.
Cook chicken sliced up in olive oil.
Once you've cooked the chicken throw the onions, Pease, carrots, fish oil,teriyaki sauce,soy sauce,ginger, and rice , on the side make some room for you're egg white cook it til medium done and mix everything together and let it cook for about 10 mintues then serve.
Cold Shrimp Salad With Capers and Dill


Ingredients:
olive oil, shrimp, garlic cloves, red onion, kosher salt, mayonnaise, lemon juice, fresh dill, capers, fresh parsley

Directions:
Heat oil in a large, heavy skillet over high heat.
Add shrimp and saute until done.
Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
Cool and refrigerate at least 1 hour.
Combine onion and salt in a colander; let stand 15 minutes or until wilted.  Rinse and dry with paper towels.
Whisk mayonnaise and remaining ingredients in a large bowl.
Add shrimp and onion; mix to coat shrimp with dressing.
Chicken Udon Noodle Soup
Category: soups-stews-and-chili
By Erin

This is a delicious chicken udon noodle soup.

Ingredients:
1 ½ (32 fluid ounce) containers chicken stock
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
1 large cooked skinless, boneless chicken breast, chopped
1 head bok choy, chopped
¼ cup dried shiitake mushrooms
2 (7 ounce) packages dried udon noodles
½ cup mung bean sprouts
1  green onion, sliced diagonally
2 tablespoons dried minced onion
1 tablespoon chopped fresh cilantro

Directions:
Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more. Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 506.7
Fat: 6.7 g
Saturated fat: 1.5 g
Carbohydrates: 88.1 g
Sugars: 4.9 g
Dietary fiber: 7.2 g
Protein: 23.7 g
Cholesterol: 25.1 mg
Sodium: 1774.6 mg
German Mushroom Salad


Ingredients:
fresh mushrooms, parsley, garlic clove, olive oil, salt, pepper

Directions:
Wash and peel fresh mushrooms, slice finely and sprinkle with lemon juice. Beat the yolk with salt, pepper and the rest of lemon juice, and put the garlic clove through the garlic press into the yolk mixture.
Gradually add the olive oil.
Chop the parsley and add into the dressing.
Pour the dressing over the mushrooms.
Mimi's Cafe Corn Chowder


Ingredients:
butter, onions, celery, hot water, potatoes, frozen corn kernels, sugar, salt, white pepper, flour, half-and-half cream

Directions:
Melt butter in large saucepan.  Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft].
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely.  Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes].
Season to taste with additional salt and pepper if wanted.  If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.
Shrimp with Peas & Mushrooms


Ingredients:
cornstarch, salt, sugar, ground ginger, chicken broth, soy sauce, garlic, mushrooms, shrimp, angel hair pasta

Directions:
Combine cornstarch, salt, sugar and ginger.
Gradually blend in chicken broth& soy sauce; add garlic and set aside.
Heat peanut oil in Wok over high heat; add mushrooms and peas and stir fry for 2 minutes.
Add shrimp; cook and stir until shrimp is pink and firm (about 4 minutes].
Stir chicken broth mixture to blend; add to shrimp mixture.
Cook and stir until sauce is thickened.
Serve with angel hair pasta.
Pasta Fazul


Ingredients:
olive oil, garlic cloves, water, white beans

Directions:
In a large pot brown onions, peperoni and garlic in olive oil (I toss ingredients in as I chop, starting with onions and ending with garlic so it doesn't burn.] until onions are translucent and almost cooked.
Add marinara sauce, water, beans (I add whole can but my sister-in-law drains them, personal preference] & Italian seasoning. Bring to boil and reduce to simmer. Will have a soup consistency. Simmer at least 30 minutes, stirring occasionally.
In the meantime, boil water and prepare desired noodles per box instructions. You can substituted spiral, macaroni, etc. Oreccheitte can be hard to find.
Serve fazul over pasta when ready to enjoy!
Pasta Mama


Ingredients:
pasta, eggs, minced garlic cloves, parsley, olive oil, water, parmesan cheese, garlic powder, oregano, seasoning salt, onion powder

Directions:
Prepare pasta – fresh takes 2-3 minutes; follow directions on packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 TBS. hot water before adding eggs.].
Turn on medium flame. Pour oil (or melt butter] in 10 inch sauté pan.
Add minced garlic and the last four ingredients (seasonings] ; sauté together 1-2 minute.
Add parsley; add pasta with 1 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs].
Add beaten eggs. Mix thoroughly.
Add Parmesan, cook through and serve.
Garlic-Lime Swordfish


Ingredients:
lime juice, lime zest, olive oil, tomato paste, garlic, salt, sugar, pepper, swordfish steaks

Directions:
Combine juice, zest, oil, paste, garlic, salt, sugar, and pepper., Marinate fish for at least 3 hours., Broil for 5-7 minutes on each side.
Tofu Stir-Fry with Peanut Sauce (Vegan)
Category: main-dish
By Julia Rose

This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!

Ingredients:
1 (14 ounce) can light coconut milk
¼ cup peanut butter
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon sriracha sauce
½ teaspoon ground chile pepper
1 tablespoon olive oil
2  carrots, diced
1  red bell pepper, diced
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
4  garlic cloves, minced
2 tablespoons minced fresh ginger
4 cups baby spinach
1 ½ cups cooked brown rice

Directions:
Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms. Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 440.8
Fat: 25.9 g
Saturated fat: 8.3 g
Carbohydrates: 39 g
Sugars: 11.5 g
Dietary fiber: 4.9 g
Protein: 16.7 g
Sodium: 648.6 mg
Rosemary Simple Syrup
Category: side-dish
By foodelicious

Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.

Ingredients:
1 cup water
1 cup white sugar
¼ cup rosemary leaves

Directions:
Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

Prep time: 5 mins
Cook time: 6 mins
Total time: 41 mins
Yields: 1 cup

Calories: 97.9
Carbohydrates: 25.2 g
Sugars: 25 g
Dietary fiber: 0.1 g
Sodium: 1.1 mg
Asian Chicken Noodle Salad
Category: salad
By Angel

This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.

Ingredients:
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
½ cup sunflower seeds
½ cup pine nuts
3 cups shredded bok choy
5  green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
½ cup vegetable oil
¼ cup rice wine vinegar
1 tablespoon soy sauce
¼ cup white sugar
1 tablespoon lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

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

Calories: 735.8
Fat: 55.8 g
Saturated fat: 12.2 g
Carbohydrates: 43.8 g
Sugars: 20.2 g
Dietary fiber: 5.3 g
Protein: 20.4 g
Cholesterol: 41.5 mg
Sodium: 1054.7 mg
Golden Potato Casserole


Ingredients:
potatoes, sour cream, sharp cheddar cheese, green onions, milk, salt, pepper, butter

Directions:
Scrub potatoes and cook until tender (about 20 minutes].
Drain,cool until easy to handle.
Peel potatoes& grate coarsely, and combine with the next 6 ingredients.
Turn into a well-buttered 9-by-i3 inch baking dish.
Smooth top,sprinkle with bread crumbs which has been combined with melted butter.
Now tricky part,know your oven--every one is different.
I cook this in mine 40 minutes at 350*.
Cucumber Soup with Tomatoes
Category: soups-stews-and-chili
By JRELERJR

Healthy five-ingredient cucumber soup that is delicious and refreshing.

Ingredients:
4  cucumbers - peeled, quartered, and seeded
1 (14.5 ounce) can chicken broth
1 cup chopped tomato
¼ cup fresh lime juice
⅛ teaspoon cayenne pepper

Directions:
Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl. Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

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

Calories: 43
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 8.6 g
Sugars: 1.9 g
Dietary fiber: 2 g
Protein: 2.1 g
Cholesterol: 2.3 mg
Sodium: 441.6 mg
Kheema With Potatoes and Peas


Ingredients:
onions, ground coriander, ground cumin, ground turmeric, ginger, garam masala, minced beef, potatoes, salt, peas

Directions:
Heat the oil in a lidded fying pan, add the onions and cook until sof.
Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
Stir in the meaned beef and cook over high heat until very well browned.
Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
Continue cooking until the potatoes and peas are tender.
Bacon Wrapped Steak Skewers With Jalapeno & Pineapple


Ingredients:
bacon, pineapple chunk

Directions:
If using wooden skewers, soak in water for 30-60 minutes. This will help prevent the skewers from burning and splintering.
Preheat your grill to medium heat or 350°F Once pre-heated, clean and oil the grill.
While the grill is heating, prepare your skewers. Place half a jalapeno, a chunk of meat, and a pineapple chunk and wrap in a half-slice of bacon. This is the trickiest part and I find it easiest to lay the items on top of the bacon and then wrap. Poke through the skewer and repeat. Load 4 or 5 wrapped pieces on each skewer.
Place on grilled for 20 minutes or until cooked to an internal temperature of 145°F Depending on your grill, you may wish to rotate and/or flip the skewers half-way through cooking for a move even cook.
Creamy Stovetop Mac and Cheese


Ingredients:
elbow macaroni, Velveeta cheese, milk, pepper, parmesan cheese

Directions:
Cook macaroni as directed on package; drain well. Return to pan.
Add remaining ingredients; mix well. Cook on low heat until Velveeta is melted, stirring frequently.
Serve topped with grated Parmesan cheese, at the table.
Makes 4 servings, 1 cup each.
Some good add-ins are: frozen veggies (Fordhook limas or mixed veggies--add frozen veggies to the boiling water and cook them before adding the macaroni], leftover cubed ham, sliced hotdogs, canned tuna, or boneless/skinless canned salmon for a quick and easy one-pot comfort meal.