xiaoxl/recipe_data huggingface dataset:
One-Dish Microwave Spaghetti


Ingredients:
ground beef, Italian sausage, water, mushrooms, parsley flakes, oregano, dried basil, salt, pepper, spaghetti, parmesan cheese

Directions:
Crumble ground beef into a microwave-safe casserole; add garlic salt& onion.
Microwave on high until no longer pink (about 4 minutes]; stirring once.
Drain; stir to break meat into smaller pieces.
Add tomato sauce, water, mushrooms, remaining seasonings and spaghetti.
Cover with casserole lid; microwave for 10-12 minutes or until spaghetti is tender, stirring twice.
Let stand 5 minutes, sprinkle with Parmesan cheese and serve.
Brie Cheese Appetizer (France)


Ingredients:
"frozen puff pastry"

Directions:
Preheat oven to 350 degrees F & lightly grease a cookie sheet.
Slice the wheel of Brie chees in half so there are 2 circles of cheese.
Spread apricot (or peach] preserves on the cut side of one Brie wheel, then make a sandwich out of the two halves, with the preserves in the middle.
Wrap the entire wheel of Brie with one sheet of puffed pastry & fturn it seam side down onto the prepared cookie sheet.
Brush the puffed pastry with the egg white.
Bake for 30 minutes or until pastry is golden brown, then serve immediately.
Quick and Easy Pimento Cheese
Category: everyday-cooking
By PLUVOID

I just threw this together one day for a party where I knew there wouldn't be any sandwiches for us non meat eaters.  Definitely not for the Vegan.  This is a quick and yummy alternative to store bought pimento cheese spread.

Ingredients:
2 cups shredded sharp Cheddar cheese
2 cups shredded Colby cheese
2 (4 ounce) jars diced pimento peppers, drained
½ (16 ounce) jar creamy salad dressing (e.g. Miracle Whip)
salt and pepper to taste

Directions:
In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, creamy salad dressing, salt and pepper.  Add more or less creamy salad dressing to achieve desired texture.  Mix well.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 315.6
Fat: 26 g
Saturated fat: 12.6 g
Carbohydrates: 6.2 g
Sugars: 4.8 g
Dietary fiber: 0.5 g
Protein: 14.1 g
Cholesterol: 65.8 mg
Sodium: 583.3 mg
Pineapple Cheese Ball


Ingredients:
cream cheese, crushed pineapple, pecans, green bell pepper, onions, green onions, seasoning salt

Directions:
Mix all the ingredients, using only 1 cup of the pecans listed and form into a ball.
Reserve 2nd cup of pecans for topping.
Refrigerate overnight.
Before serving, roll cheese ball in reserved cup of pecans.
Serve with crackers of choice.
Gorgonzola, Pear, and Walnut Appetizer


Ingredients:
gorgonzola, pears, walnuts, honey

Directions:
Slice a pear along the side and place a piece on the cracker. Put a piece of the gorgonzola cheese on top of the pear slice.
Breakup the walnuts into smaller pieces and place them on top of the cheese. The cheese should hold them to the canape.
Drizzle some honey to sweeten. Tip: You can also add a slice of date instead of honey.
Freaky Ladies' Fingers (Halloween)


Ingredients:
warm water, sugar, flour, salt, baking soda, egg, sea salt, dried rosemary

Directions:
Place a small amount of food coloring in a bowl and with a new paint brush "paint" the almond halves on the rounded side.  Set aside.
In a Mixing bowl place water, yeast, and sugar.  Let stand for five minutes to let yeast work.
Beat 1 c flour in till combined.  Beat in salt and 3-1/2 c flour till combined.  Beat till dough pulls away from the sides.
Reduce speed and add 1/2c flour  (if dough is still sticky add up to 1 c more flour].
Knead till smooth.
Coat a large bowl with cooking spray and put dough in covering with plastic wrap and put in a warm place to double in size (1 hour].
Heat oven to 450.
Heat 3 quarts water to boiling.
Add baking soda.
Lightly coat two baking sheets with pan spray.Divide dough into quarters.
Work with one at a time keeping the rest covered.
Divide each piece in 12 pieces.  On a lightly floured surface roll pieces back and forth into a finger shape, ( 3-4 inches long] make sure to leave a lump for the knuckle.
When all 12 pieces are formed transfer to boiling soda water.
Poach for 1 minute, using a slotted spoon transfer to a baking sheet.
Repeat till all 4 quarters are done.
Beat egg with 1 T water and brush over pretzels.
Using a sharp knife score each knuckle about 3 times. Sprinkle with salt ( and rosemary if using].
Possition the almond nails into place and push down to secure.
Bake in oven for 12-15 minutes or till golden brown.
Let cool on a wire rack.
These are best if eaten the first day but can be stored in an airtight container for up to 2 days.
Pork Chops with Raspberry Sauce
Category: main-dish
By Robin Seidel

Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.

Ingredients:
½ teaspoon dried thyme, crushed
½ teaspoon dried sage, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
¼ cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme  (Optional)

Directions:
Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

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

Calories: 113.3
Fat: 6.3 g
Saturated fat: 2.3 g
Carbohydrates: 14.9 g
Sugars: 13.4 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Cholesterol: 7.6 mg
Sodium: 166.9 mg
A Traditional Holiday Dessert With a Low-Calorie Twist


Ingredients:
eggs, sugar-free maple syrup, stevia, molasses, all-purpose flour, vanilla, salt, pecan halves

Directions:
1. Preheat oven to 350°F Roll pie crust to an 11” (28 cm] circle. Fit into a 9” (23 cm] pie plate. Flute edges; set aside.
2. Whisk eggs and egg whites until blended. Whisk in sugar free syrup, Pure Via sweetener, molasses, flour, vanilla and salt until combined. Stir in pecans. Pour into pie crust.
3. Bake 40 to 45 minutes or until knife inserted near the center comes out clean. Cool completely on wire rack before serving. Top each piece with sugar free whipped topping, if desired.
Devil's Food  Cake With Chocolaty Dizzle Icing


Ingredients:
flour, salt, baking soda, sugar, butter, milk, eggs, vanilla, butter, confectioners' sugar, vanilla, milk

Directions:
Devil's Food Cake Directions.
Preheat oven 325 degrees.
Grease and flour Bundt pan.
Sift flour, cocoa powder, salt, baking soda together and set aside (or use a fork to blend well].
Cream together sugar and butter using an electric mixer until light and fluffy (about 2 - 3 minutes].
Add vanilla and blend.
Add eggs 1 at a time mixing well after each egg.
Add flour mixture and milk (1/3 at a time] mix well but do not over blend until mixture is wet.  Scrape down sides between each addition.
Pour evenly into the Bundt pan. Drop on counter to remove any bubbles and bake 50 to 65 minutes until done by testing and tester coming out clean.
Cool in Bundt pan for 10 minutes on wire rack.
Turn out on wire rack to continue cooling.
While cake is cooling make the chocolate icing.
Chocolate Icing:
Melt butter and chocolate baking squares in a saucepan.
Remove from heat.
Blend in vanilla.
Blend in confectioner's sugar one cup at a time using a wire whisk (icing will be very thick after all the confectioner's sugar has been added].
Add in milk one tablespoon at a time until you have the desired consistency.
Drizzle as much (or as little] as you like on the cake.
Make Your Own Chocolate Ice Cream in Baggies


Ingredients:
chocolate milk, rock salt

Directions:
Pour the chocolate milk into the quart sized ziploc bag.
Seal the bag securely making sure all the air is out of the bag.
Put 3 cups of ice into the gallon ziploc bag.
Add 3/4 cup to 1 cup salt (sodium chloride] to the bag of ice.
Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag.
Seal the gallon bag securely.
Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break.
Also, if the ourside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
Enjoy!
Chocolate Biscuit Pudding
Category: desserts
By GRETY25

This recipe was passed down to me from my mother, written by my maternal grandmother.  Although we never met, I feel I know her through her hand written recipes.

Ingredients:
½ cup white sugar
⅓ cup unsweetened cocoa powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
2  eggs
2 cups milk
½ teaspoon vanilla extract
1 tablespoon vegetable oil
4  day old biscuits, crumbled

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined. Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them. Place  the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack.  Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 369.7
Fat: 15.1 g
Saturated fat: 4.3 g
Carbohydrates: 51.9 g
Sugars: 32.3 g
Dietary fiber: 2.9 g
Protein: 10.8 g
Cholesterol: 103.1 mg
Sodium: 600.1 mg
Blueberry Crepes (Diabetic)


Ingredients:
cornstarch, Splenda granular, salt, skim milk, lemon juice, vanilla extract, fresh blueberries

Directions:
Reserve crepes.
Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan.
Cook and stir over medium heat until slightly thickened; remove from heat.
Crush 1 cup of the blueberries and add to cream mixture.
Return to heat, and cook and stir until thickened.
Cool.
Fold in remaining blueberries.
Divide evenly between crepes, and fold or roll the crepes.
Top each with heaping 1 tablespoon topping.
Exchange 1 serving: 1/2 bread 1/2 fat.
Buffalo Hash Browns and Blue Cheese Snackers #5FIX


Ingredients:
blue cheese, flour tortillas, green leaf lettuce

Directions:
Preheat oven to 425.
Combine Simply Potatoes® Shredded Hash Browns with buffalo sauce in a bowl and toss until potatoes are fully coated.
Spread potato and buffalo sauce mixture evenly on a baking sheet lined with foil.
Bake for 25 minutes, or until potatoes become crispy.
Divide potatoes evenly amongst the 8 tortilla shells.
Top each with a lettuce leaf and about 1 Tbsp of crumbled blue cheese.
Hamburger Stew with Cabbage
Category: soups-stews-and-chili
By Soup Loving Nicole

I grew up in Kansas City, where my parent's would go to Shoney's once a week. They had an all-you-can-eat soup and salad bar and it was the highlight of my week. Even as a kid, I've always loved soup. Then we moved out of state. Even though it has been nearly 40 years since I last had it, I never forgot about their beef and cabbage soup. I decided to recreate it based off my memory and here is what I came up with. Enjoy!

Ingredients:
1 pound lean ground beef
1 medium green bell pepper, chopped
1 medium onion, chopped
2 rib (blank)s celery, sliced
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
½ head cabbage, shredded
2 cups beef broth
2 cups water
2 cubes beef bouillon
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
salt to taste

Directions:
Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook for 5 minutes. Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, beef bouillon, garlic, and Worcestershire sauce; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes. Ladle into bowls and salt to taste.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 266.8
Fat: 7.9 g
Saturated fat: 2.9 g
Carbohydrates: 30.7 g
Sugars: 3.8 g
Dietary fiber: 10.8 g
Protein: 20.5 g
Cholesterol: 39.6 mg
Sodium: 848.6 mg
Sweet Potato Casserole


Ingredients:
sweet potatoes, butter, half-and-half, madeira wine, cinnamon, salt, nutmeg, butter, pecans

Directions:
Preheat oven to 375°F Wrap sweet potatoes in foil and bake until soft, about 1 hour.
Reset oven to 350F degrees.
Slip sweet potatoes out of their skins and mash, adding butter, half and half, and Madeira.
Add cinnamon, salt, nutmeg, and orange rind.
Adjust seasonings and place in a buttered baking dish.
Dot with butter, sprinkle with pecans and bake for 25 minutes.
Italian Style Flounder
Category: world-cuisine
By SUE416

This is a very easy and delicious dish my mother used to make. I'm sure it can be used with other fish besides flounder. My mother also used to place American cheese on top before baking, which was very good. Enjoy!

Ingredients:
2 pounds flounder fillets
½ tablespoon butter
salt and pepper to taste
1 tablespoon lemon juice
½ cup diced fresh tomato
2 teaspoons dried basil
1 teaspoon garlic powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder. Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

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

Calories: 228
Fat: 4.2 g
Saturated fat: 1.6 g
Carbohydrates: 1.9 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 43.2 g
Cholesterol: 112.8 mg
Sodium: 195.6 mg
Turkey-Potato Chowder Recipe
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This rich and creamy homemade chowder is a delicious way to use up that leftover holiday turkey. It'll be on the table in 35 minutes and will soar to the top of your family's favorite soup list.

Ingredients:
2 cups peeled and diced potatoes
2 cups frozen mixed vegetables
¼ cup chopped onion
¼ cup finely chopped celery
1 teaspoon chopped fresh parsley
2 cups Swanson® Chicken Broth
1 ½ cups diced cooked turkey
½ teaspoon poultry seasoning
¼ cup all-purpose flour
1 ½ cups fat free half-and-half
½ teaspoon sriracha chili garlic sauce
salt and pepper to taste
2 slices bacon - cooked and crumbled

Directions:
Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning. Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well. Ladle into soup bowls; garnish with crumbled bacon.

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

Calories: 319.2
Fat: 6.6 g
Saturated fat: 2.4 g
Carbohydrates: 40.7 g
Sugars: 6.3 g
Dietary fiber: 5.5 g
Protein: 25.2 g
Cholesterol: 51.9 mg
Sodium: 869.7 mg
Authentic Bolognese Sauce (Sugo Alla Bolognese)


Ingredients:
onions, carrots, celery ribs, garlic clove, bacon, extra virgin olive oil, salt, fresh ground pepper, dried basil, dried oregano, dried thyme leaves, dry white wine, tomato paste, crushed tomatoes, milk, ground nutmeg

Directions:
Place the chopped onions, carrots, celery, and garlic clove in a food processor.  Pulse the motor until the vegetables are finely chopped.
Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon].  Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add the ground veal (or beef] to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
Stir in the wine, tomato paste,   crushed tomatoes, and the milk (or cream]. Add the pinch of ground nutmeg.
Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
Serve over spaghetti, cooked al dente,  and pass the grated Parmesan cheese.
Mangia!
Easy Rhubarb Crisp
Category: desserts
By Baking Girl

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Ingredients:
1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture. Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb. Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 10 servings

Calories: 329.1
Fat: 9.8 g
Saturated fat: 5.9 g
Carbohydrates: 59.2 g
Sugars: 42 g
Dietary fiber: 2 g
Protein: 2.7 g
Cholesterol: 24.4 mg
Sodium: 75 mg
Shredded Beef and Ginger Pasta


Ingredients:
cornflour, dry sherry, caster sugar, olive oil, carrots, garlic cloves, lean rump steak, mange-touts peas, pasta

Directions:
In a bowl, blend the cornflour with the stock, sherry, sugar and salt and pepper and set aside.
In a large frying pan or wok, heat the oil over a high heat and stir-fry the carrots, ginger and garlic for 2 minutes.
Add the steak and stir fry for 3 minutes.
Add the steak and stir fry for 3 minutes, until the meat is browned all over and cooked through.
Add the mange tout and stir fry for 1 minute.
Add the cornflour mixture and bring to the boil over a high heat, stirring continuously for 1 – 2 minutes, until the sauce is thickened and glossy.
Serve immediately with freshly cooked fusilli.
Fried Zucchini


Ingredients:
zucchini, butter

Directions:
Melt butter in frying pan over a medium high heat., Add zucchini and Natures Seasoning Blend and stir to mix well., Cover pan and turn heat down to medium or lower depending on your burner., Keep and eye on vegetables and stir often making sure not to burn vegetables., This should take about 10 minutes.
Cafe Mocha


Ingredients:
coffee, milk, cocoa powder

Directions:
Pour coffee into a cup., Add chocolate syrup., Steam the milk till it is frothy and add to coffee., Spoon a bit of milk foam onto coffee and sprinkle with cocoa powder., Sweeten with sugar if desired.
Amy's Apple Cake


Ingredients:
apples, sugar, eggs, vanilla extract, all-purpose flour, baking soda, ground cinnamon, salt

Directions:
Preheat oven to 350 degrees., Mix apples and sugar., Add oil, eggs and vanilla., Stir., Add flour, soda, cinnamon and salt and stir., Bake in a greased 9x13 pan at 350 for 50-60 minutes.
Deviled Ham and Caper Canapes


Ingredients:
dry mustard, Dijon mustard, mayonnaise, capers, cayenne

Directions:
Combine ham, mustards, mayonnaise, capers and cayenne and stir until combined well.
Preheat broiler.
Spread 1 tsp on each toast round, mounding it and broil canapés on a jelly-roll pan, about 4 inches from heat, for 2-4 minutes, or until puffed and golden.
Curried Chicken With Chutney and Couscous


Ingredients:
curry powder, coarse salt, chicken, olive oil, chutney, chicken broth, couscous, fresh mint leaves

Directions:
Chicken:.
Sprinkle curry powder and salt on both sides of chicken.
Saute in olive oil over medium-high heat 6-8 minutes per side or until no longer pink.
During last 3 minutes add chutney over and around chicken.
Couscous:.
Bring chicken broth to boil.
Stir in couscous; let stand 5 minutes to absorb broth.
Fluff with fork and stir in mint.
Rum Chata Oreo Cookie Pudding Shots


Ingredients:
instant pudding mix, milk, rum, Cool Whip

Directions:
Mix pudding, milk,  and rum chata., Stir for 5 minutes until mixture  thickens., Fold in cool whip., Spoon into individual portion cups., Crumble 8 - 10 Oreos and sprinkle on top., Cover with lids., Freeze for 2 hours before serving.
Chicken Enchilada Dip


Ingredients:
boneless skinless chicken breast, cream cheese, mayonnaise, sharp cheddar cheese, diced green chilies, cayenne pepper

Directions:
In a large bowl, combine shredded chicken, cream cheese and mayonnaise. Mix well.
Add cheddar cheese and mix.
Add green chiles, jalapeño, creole seasoning and cayenne pepper or hot sauce. (Add more or less depending on how much heat you want.].
pour into 9x12 baking dish. Bake at 375 uncovered for about 20 minutes, until brown around the edges.
Serve warm with tortilla chips.
Okonomi Yaki (Veggie Pancakes)


Ingredients:
green cabbage, carrot, onion, celery, whole wheat flour, white flour, egg, brown sugar, salt, evaporated milk, water, chicken

Directions:
Mix together the veggies.
Mix together the remaining ingredients to form a smooth, pourable batter.
Mix the veggies in the batter the mixture should be of a consistency that you can spoon the patties on to the skillet, if not,adjuster with either water or flour.
On a heated sprayed with oil skillet drop spoonfuls of batter (apprx3 tbsp per pattie].
Your heat should be medium.
Brown well on one side flip and brown on the other.
Serve hot or cold.
The Nagroni


Ingredients:
sweet vermouth, orange

Directions:
Fill a highball glass with ice cubes.
Add equal parts of gin, sweet vermouth and campari.
Garnish the glass with an orange slice.
Enjoy!  ;].
Muffaletta


Ingredients:
carrot, celery rib, green olives, banana pepper, kalamata olive, capers, red wine vinegar, anchovy fillets, dried oregano, provolone cheese, deli ham, mortadella, mozzarella cheese

Directions:
Combine the olive salad ingredients and refrigerate 24 hours in advance to allow the flavors to meld and mellow.
To make the sandwich, cut the bread in half, layer on half the meats and cheeses; spoon half the olive salad on top.
Layer the remainder of the meats and cheeses and top with the remainder of the olive salad.
Slice into wedges and serve.
Curly's Beer Cheese Soup


Ingredients:
carrot, onion, celery, garlic, butter, flour, beer, water, heavy cream, cream cheese, sour cream, American cheese, cheddar cheese

Directions:
Sauté carrots, onion, celery and garlic in butter until tender. Whisk flour into sautéed vegetables and allow to cook for 1 minute while whisking constantly.
Add beer to vegetable/flour mixture and whisk until all the flour has dissolved into beer. Add water, chicken base and heavy cream.  Bring to a light simmer. Turn down burner and allow to cool for 15 minutes.
Add cream cheese, sour cream and American cheese slices.
With a burr mixer, puree vegetables until there are no large pieces and the American cheese, cream cheese and sour cream are completely melted. Add remaining cheese using a whisk.
Season to taste with salt and pepper.