xiaoxl/recipe_data huggingface dataset:
Irish Cream Cupcakes #5FIX


Ingredients:
irish cream, powdered sugar, butter

Directions:
Preheat oven to 350 degrees.  Mix cake mix and mashed potatoes until smooth.  Add 3/4 cup water and 3/4 cup Irish cream liqueur and mix making sure to scrape down the sides and bottom of the bowl and mix until smooth.
Line a cupcake tin with paper baking cups and fill each with 2/3C batter.  Bake for 18-20 minutes or until tops are a light golden brown and a toothpick inserted in the center comes out clean.
While cupcakes are baking make frosting.  To make frosting combine powdered sugar and butter.  Mix slowly at first until powdered sugar settles.  Add 1/4C Irish cream liqueur and mix until smooth.
Once cupcakes have cooled frost each cupcake.  Use an accent decorator if desired.
Shiitake Rockefeller


Ingredients:
shiitake mushrooms, olive oil, Worcestershire sauce, fresh spinach leaves, butter, white wine, fresh garlic, panko breadcrumbs, unsalted butter

Directions:
Preheat oven to 300 degrees F.
Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems.
Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish.
Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes.
While mushrooms are roasting, prepare spinach mixture for topping.
Melt 1 tablespoon of butter in a sauté pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Sauté just long enough to wilt, about 1-2 minutes, and then remove from heat.
Add 1 tablespoon of white wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss.
When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs].
Drizzle with melted butter and broil until golden brown.
Roasted Root Vegetables


Ingredients:
beet, carrot, red onions, parsnip, turnip, olive oil, kosher salt

Directions:
Preheat oven to 500-550°F.
Peel and cut vegetables into 1" cubes (wedges, etc.], keeping beets separate (don't bother to peel the potatoes].
Coat veggies well with olive oil and sprinkle liberally with kosher salt.
Put veggies in roasting pans, again keeping the beets separate.
Roast at 500-550F, stirring every ten minutes or so, for up to an hour, or until vegetables are tender.
Mix beets with the other vegetables and serve.
Balsamic Roasted Brussels Sprouts with Bacon
Category: fruits-and-vegetables
By Kisspookies

Bring on the bacon! Brussels sprouts become a crowd favorite when they're smothered in balsamic and topped with homemade bacon bits.

Ingredients:
1 pound Brussels sprouts, trimmed and halved or quartered
2 tablespoons balsamic vinegar, divided
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 slices bacon
2 teaspoons lemon zest  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil. Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat. Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total. While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle. Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

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

Calories: 93.1
Fat: 4.5 g
Saturated fat: 0.8 g
Carbohydrates: 11.6 g
Sugars: 3.6 g
Dietary fiber: 4.5 g
Protein: 4.4 g
Cholesterol: 1.9 mg
Sodium: 212.1 mg
Sensational but Simple Salad


Ingredients:
fresh mushrooms, hard-boiled eggs

Directions:
Mix spinach with mushrooms and hard boiled eggs., Coat with salad dressing.
Sour Kirby


Ingredients:
Absolut citron vodka, Malibu rum, Chambord raspberry liquor, Cointreau liqueur, cranberry juice, lemon juice

Directions:
fill shaker with ice., add all ingredients and shake well., pour in martini glass and serve.
Gnocchi With Butternut Squash (squacchi Perhaps!)


Ingredients:
sun-dried tomatoes, olive oil, feta cheese, parmesan cheese, herbs

Directions:
Preheat your oven to 425 degrees F, 220 degrees C, gas mark 7.
Toss the squash and oil together in large ovenproof dish, add your seasoning and herbs (a good grind of black pepper works well with 1 tablespoon of chopped fresh sage or 1 teaspoon of fresh rosemary - I don't think this needs salt so I suggest you go easy if you're adding salt too] and mix well.
Place the dish on a high shelf in the oven and roast for about 20 minutes until the squash is tender and beginning to brown at the edges: then preheat your grill to high.
Cook the gnocchi according to the pack instructions (the gnocchi will only take a few minutes to prepare so do this towards the end of the roasting time]; drain gnocchi and add to the squash.
Mix the semi-dried tomatoes with the squash, scatter the feta cheese evenly over the dish then do the same with the parmesan shavings.
Place under the grill and cook until the cheeses melts and begins to bubble: serve immediately.
Chicken Parmesan With Spaghetti


Ingredients:
chicken breasts, panko breadcrumbs, parmesan cheese, ground black pepper, kosher salt, eggs, mozzarella cheese, olive oil

Directions:
Pour half of one jar of sauce into a 9X13 baking dish and set aside.
Crack eggs into a shallow bowl and beat slightly with a fork.
In another shallow bowl, stir together both types of breadcrumbs, Parmesan cheese, salt, and pepper.
Put spaghetti water on to boil.
Heat olive oil over medium heat in a large non-stick frying pan.
Coat chicken cutlets with egg, then breadcrumb mixture and transfer to frying pan, three at a time.
Fry chicken cutlets 5 minutes per side, or until golden.
Transfer cooked chicken cutlets to the baking dish.
Cover chicken with remainder of opened jar sauce and top with Mozzarella.
Broil in oven on high until cheese begins to brown.
Strain spaghetti, toss with second jar of sauce, and serve with chicken cutlets.
Thai-Style Grapefruit and Prawn
Category: salad
By Swiss Phil

Super starter, sensually spicy.

Ingredients:
1 pound uncooked medium shrimp, peeled and deveined
2 large grapefruit, peeled and sectioned
1 small red onion, thinly sliced
1 large avocado, peeled and cut into 1/2-inch dice
2 tablespoons lime juice
2 tablespoons Thai fish sauce
1  fresh red chile pepper, finely chopped
⅛ teaspoon brown sugar
1 tablespoon chopped fresh cilantro

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shrimp, and return to a boil. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Drain and set aside to cool. Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl. Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 310.5
Fat: 12.4 g
Saturated fat: 1.9 g
Carbohydrates: 25.8 g
Sugars: 13.3 g
Dietary fiber: 7.3 g
Protein: 26.3 g
Cholesterol: 172.5 mg
Sodium: 722.3 mg
Flourless Chocolate Cake I
Category: desserts
By Maggie

A dense chocolate cake for those of us who can't tolerate wheat or gluten.

Ingredients:
½ cup water
¼ teaspoon salt
¾ cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6  eggs

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Yields: 1 -10 inch round cake

Calories: 340.9
Fat: 24 g
Saturated fat: 14.4 g
Carbohydrates: 27.5 g
Sugars: 23.8 g
Dietary fiber: 2.4 g
Protein: 4.6 g
Cholesterol: 101.6 mg
Sodium: 66 mg
Banana Muffins


Ingredients:
Miracle Whip, sugar, flour, bananas, baking soda

Directions:
Hand mix ingredients., Bake at 350 for 25 minutes.
Corn Relish Dip


Ingredients:
"sour cream"

Directions:
Stir the relish into the sour cream until blended., Chill until ready to serve.
Greek Style Garlic Chicken Breast
Category: world-cuisine
By Michael

This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.

Ingredients:
4  skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1  lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 ½ teaspoons black pepper
⅓ teaspoon paprika

Directions:
Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight. Preheat grill for medium heat, and lightly oil grate. Cook chicken on grill until meat is no longer pink and juices run clear.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 day
Yields: 4 servings

Calories: 643.8
Fat: 57.6 g
Saturated fat: 8.3 g
Carbohydrates: 4 g
Dietary fiber: 1.6 g
Protein: 27.8 g
Cholesterol: 68.4 mg
Sodium: 659.5 mg
Easy Pavlova
Category: desserts
By Rosina

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Ingredients:
4  egg whites
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6  kiwi, peeled and sliced

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. Bake for 1 hour. Cool on a wire rack. In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 pavlova

Calories: 373.3
Fat: 22.3 g
Saturated fat: 13.7 g
Carbohydrates: 42.1 g
Sugars: 36.6 g
Dietary fiber: 1.7 g
Protein: 3.7 g
Cholesterol: 81.5 mg
Sodium: 52.2 mg
Savory Nutty Crescents


Ingredients:
butter, dried sage, pecans

Directions:
In a small bowl, add the butter and sage; stir to combine; reserve 1 tablespoon butter mixture for topping.
Separate the crescent roll dough into 8 triangles.
Spread remaining butter mixture onto triangles.
Sprinkle evenly with pecans.
Roll up dough, starting at the shortest side of the triangle, rolling to opposite point.
Place on an ungreased baking sheet and curve the roll into a crescent shape.
Spread reserved butter mixture on the tops of the rolls.
Bake at 375° for 11 to 13 minutes, or until golden.
Serve warm.
Orecchiette Pasta, Sausage, Broccoli Rabe & Feta Cheese


Ingredients:
hot Italian sausage, extra virgin olive oil, garlic cloves, dried fennel, anchovies, broccoli rabe, broccoli rabe, salt, feta cheese

Directions:
Bring a large Saute Pan up to medium heat.  Place in the EVOO, once it starts to dance, place in the garlic and anchovies.  Combine together, being careful not to burn the garlic, should only take a few minutes.  Keep Stirring.  Add in the loose Sausage and fennel, continue stirring till the sausage is browned.  Turn to low and hold.
While the Sausage is cooking, add the salt to a large pot of water and bring to a boil.  Add in the Orecchiette, set the timer for 5 minutes.  Prep the broccoli rabe to small 1.5”x1.5” cuts.  When the timer is up for the Pasta, add in the broccoli rabe and cook for 5 additional minutes.  When pasta & broccoli are cooked, pull a cup of the water and save (it might be used in the next step].
Turn the Sausage mixture back up to a medium heat.  Drain the Pasta and Broccoli, add it to the Saute Pan and stir in with the Sausage (add in the water a little at a time to keep mixture moist].  Burn-off the liquid after a few minutes (while turning the mixture] and add and cut in the Feta.
Onion Soup Mix Pretzels


Ingredients:
butter, Worcestershire sauce

Directions:
Spread pretzels out in an even layer in 9x13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it].
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250°F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
Kimmy's Pumpkin Pancakes


Ingredients:
cold water, canned pumpkin, ground cinnamon, nutmeg, ground ginger

Directions:
In a bowl, combine pancake mix, water, pumpkin and spices until just blended (mix should be lumpy].
Spray a griddle with nonstick spray and heat griddle over medium heat.
Spoon approximately two tablespoons of batter onto griddle to form each pancake.
Cook for two minutes or until bubbles appear and then flip the pancakes over and cook for two more minutes.
Paula Deen's Chicken Divan


Ingredients:
broccoli florets, boneless skinless chicken breasts, salt, ground black pepper, butter, flour, dry sherry, heavy whipping cream, chicken broth, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
Lightly grease a 13x9-inch baking dish.
Place broccoli tops around edges of baking dish; set aside.
Sprinkle chicken evenly with salt and pepper.
In large skillet, melt butter over medium-high heat; add chicken, and cook 3-4 minutes per side, or until lightly browned.
Remove chicken from skillet, and place over broccoli, leaving as much butter in pan as possible.
Add flour to butter, and cook 2 minutes, stirring constantly.
Stir in sherry, cream and broth; cook 4-5 minutes, stirring constantly, until thickened.
Spoon sauce over chicken and broccoli.
Sprinkle with cheese and almonds.
Cover, and bake about 30 minutes.
Serve immediately.
Chicken & Corn Pastries


Ingredients:
ground chicken, garlic clove, puff pastry, sesame seeds, shallots

Directions:
Combine chickem, corn, garlic, stock powder andspring onions, mix well.
Cut 4 8cm circles from each pastry sheet, brush edge of pastry with egg yolk.
Place tablespoonfuls of mixture on one half of circles, fold pastry over to meet edge, pinch edges together, brush with egg yolk and sprinklewith sesame seeds.
Place on greased oven trays, bake at 200.C for 8 mins, reduce heat to 180.C and cook for a further 5 mins until golden.
Buttery Nipple
Category: drinks
By Lisa

Nice drink or even a shot.

Ingredients:
1 (1.5 fluid ounce) jigger vodka
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 (1.5 fluid ounce) jigger butterscotch schnapps
1 (1.5 fluid ounce) jigger coffee flavored liqueur

Directions:
Fill a cocktail shaker with ice. Pour in the vodka, Irish cream, butterscotch schnapps and coffee liqueur. Shake well. Strain into shot glasses and serve.

Prep time: 2 mins
Total time: 2 mins
Yields: 4 servings

Calories: 145.6
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 14.4 g
Sugars: 13.5 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 2.6 mg
Bubbie's Hearty Matzo Ball Soup
Category: soups-stews-and-chili
By becky

This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose.  My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it.

Ingredients:
1 (3 pound) whole chicken
2 (48 ounce) containers chicken broth
4 large carrots, cut into 1/4-inch dice
4 stalks celery, cut into 1/4-inch dice
1 large turnip,cut into 1/4-inch dice
2  parsnips, cut into 1/4-inch dice
1  leek, chopped
1  onion, cut into 1/4-inch dice
½ cup chopped fresh dill
1 ½ cups matzo ball mix
4  eggs
⅓ cup vegetable oil
½ cup water
1 pinch salt and ground black pepper to taste

Directions:
Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat. Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes. Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.

Prep time: 40 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 50 mins
Yields: 10 servings

Calories: 409.7
Fat: 20.6 g
Saturated fat: 4.7 g
Carbohydrates: 30.7 g
Sugars: 6.8 g
Dietary fiber: 3.9 g
Protein: 25.4 g
Cholesterol: 139.7 mg
Sodium: 1504.4 mg
Peanut Butter Pie I
Category: desserts
By Stephanie

This pie has a chocolate crumb crust and a creamy peanut butter filling. Garnish pie with grated chocolate or chocolate cookie crumbs, if desired.

Ingredients:
1 ¼ cups chocolate cookie crumbs
¼ cup white sugar
¼ cup butter
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup white sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack. In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth.  Whip the cream, and fold into the peanut butter mixture. Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 4 hrs 40 mins
Yields: 1 9-inch pie

Calories: 651.8
Fat: 46.7 g
Saturated fat: 21.7 g
Carbohydrates: 51.9 g
Sugars: 39.5 g
Dietary fiber: 2.5 g
Protein: 12 g
Cholesterol: 91 mg
Sodium: 384.8 mg
Coconut Haystacks II


Ingredients:
coconut, powdered sugar, egg, salt

Directions:
Preheat oven to 400 degrees., Combine all ingredients., Roll into balls., Bake on  buttered cookie sheet for 15 minutes.
Sweet Chili and Orange Marmalade Glazed Chicken Wings
Category: appetizers-and-snacks
By bd.weld

It doesn't get much easier than these three-ingredient sticky sweet wings. A combination of orange marmalade and sweet chili sauce make for some of the most addictive wings you've ever had.

Ingredients:
2 pounds chicken wing pieces, drumettes and flats
½ cup orange marmalade
¼ cup sweet chili sauce

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top. Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes. Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 287.8
Fat: 11.1 g
Saturated fat: 3.1 g
Carbohydrates: 33 g
Sugars: 29 g
Dietary fiber: 0.7 g
Protein: 15.4 g
Cholesterol: 47.7 mg
Sodium: 237.5 mg
Three Bean Tacos
Category: world-cuisine
By B&M

Lean, mean, and full of beans, these tasty tacos also feature corn and all of your favorite toppings! A delicious and flavorful taco night recipe perfect for the whole family.

Ingredients:
1 (16 ounce) can B&M® Original Baked Beans
1 (15.5 ounce) can Joan of Arc® Light Red Kidney Beans, rinsed and drained
1 (15 ounce) can Joan of Arc® Black Beans, rinsed and drained
1 (11 ounce) can Green Giant® SteamCrisp® Mexicorn®
1 (1.25 ounce) package Ortega® Taco Seasoning Mix
¾ cup water
12  Ortega® flour tortillas, warmed
Queso fresco, lettuce, and red onion for topping

Directions:
Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega®   to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened. Serve in warm tortillas with your favorite taco toppings.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 12 tacos

Calories: 239.4
Fat: 2.1 g
Saturated fat: 0.8 g
Carbohydrates: 45.8 g
Sugars: 6.7 g
Dietary fiber: 6.7 g
Protein: 4.2 g
Sodium: 732.9 mg
Cheesy Chicken & Broccoli Macaroni


Ingredients:
boneless skinless chicken breast halves, chicken broth, elbow macaroni, Velveeta reduced fat cheese product

Directions:
Cook and stir chicken in large skillet sprayed with no stick cooking spray 2 minutes or until no longer pink.
Stir in broth.
Bring to boil.
Stir in macaroni, reduce heat to medium low; cover with tight fitting lid.
Simmer 8 to 10 minutes or until macaroni is tender.
Add cheese and broccoli; stir until cheese is melted.
Mustard and Brown Sugar-Rubbed Salmon


Ingredients:
dark brown sugar, salt, black pepper, ground cumin, mustard powder, salmon fillets, olive oil

Directions:
Stir together the sugar, salt, pepper, cumin, and mustard in a small bowl. Press the sugar mixture evenly onto the top surface of the fish.
Heat the oil in a large nonstick skillet over medium heat. Cook the fish, rub side down, for 4 minutes or until the rub dissolves and darkens slightly (being careful not to burn]. Flip the fish and cook for 3 minutes or until the fish is opaque.
This is awesome on the grill. DO NOT OVERCOOK THE FISH!
Red-Cooked Pork Chops


Ingredients:
boneless pork chops, brown sugar, hoisin sauce, soy sauce, Worcestershire sauce, five-spice powder, fresh ginger, garlic cloves

Directions:
Mix together all ingredients except the pork chops.
Add pork and coat both sides with marinade and marinate in refrigerator for 2-4 hours.
Drain chops, discarding marinade.
Place in baking dish and roast at 400F in the oven for 20-25 minutes or grill over direct heat for 8-10 minutes, turning once.