xiaoxl/recipe_data huggingface dataset:
Mini Cucumber Sushi Rolls
Category: appetizers-and-snacks
By kelcampbell

Thin cucumber slices are rolled around shredded carrot, cream cheese, and raisins for a little sushi-shaped finger food that's tied with a fresh chive.

Ingredients:
1  long seedless cucumber, ends trimmed
1  carrot, shredded
1 (4 ounce) package cream cheese, softened
¼ cup raisins
24  long fresh chives for tying

Directions:
With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise. Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

Prep time: 30 mins
Total time: 30 mins
Yields: 24 appetizers

Calories: 45.8
Fat: 3.3 g
Saturated fat: 2.1 g
Carbohydrates: 3.5 g
Sugars: 2.3 g
Dietary fiber: 0.3 g
Protein: 0.9 g
Cholesterol: 10.4 mg
Sodium: 31.8 mg
Tortellini Minestrone


Ingredients:
lean ground turkey, onion, garlic cloves, diced tomatoes, carrots, celery, ketchup, zucchini, green pepper, fresh parsley, parmesan cheese

Directions:
Cook turkey with 1-2 tsp Italian seasoning, salt & pepper, onion, and garlic, breaking up turkey as it cooks, until turkey is no longer pink. Drain any excess fat.
Add broth, tomatoes, carrots, celery, ketchup, and 1 tsp Italian seasoning. Bring to a boil. Reduce heat and simmer, uncovered, for 20-25 minutes or until veggies are tender.
Add zucchini and peppers; cook an additional 5-7 minutes or until tender.
Stir in tortellini and parsley. Bring to a boil; reduce heat to medium and cook, uncovered, for 5 minutes or until tortellini is tender.
Serve sprinkled with Parmesan cheese.
Dorothy's Baked Mostaccioli


Ingredients:
Italian sausage, green pepper, onion, water, mostaccioli pasta, penne, olive oil, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350*., In a large skillet,combine sausage,pepper and onion,cook until browned., Stir in sauce and water., Bring to a boil,then simmer about 5 minutes., Put 1/2 cup of the sauce in a 9x12 baking dish., Top with half the pasta and 2 cups mozzarella cheese., Add remaining 3 cups sauce,remaining pasta and cheese., Bake 30 minutes,or until done.
Not Quite Sauerkraut


Ingredients:
cabbage, Spanish onion, garlic cloves, bacon, black pepper, sea salt, white vinegar

Directions:
Slice Cabbage. Finely Chop Onion. Finely Crush Garlic Cloves. Chop Bacon  into small pieces.
Fry the Onion and Garlic (do not brown]
Add the chopped Bacon
Saute gently until Onions and garlic and bacon are cooked.
Add Cabbage and stir all ingredients together
Add Salt and Pepper.
Add the vinegar and stir.
Add chicken stock.
Cook slowly in a covered pan for 20 -25 minutes stirring occasionally.
Allow to stand for 10 minutes before serving.
Heirloom Tomato Soup
Category: uncategorized
By Brandy Kozloski

Yummy soup made with heirloom tomatoes! A great mix between traditional tomato soup and French onion. This is great with some toasted garlic Italian bread!

Ingredients:
8 medium heirloom tomatoes
3 tablespoons oil, or as needed
1 medium white onion, chopped, divided
2 cloves garlic, minced, divided
¼ teaspoon Italian seasoning, or to taste
2 cups chicken stock
1 (15 ounce) can crushed tomatoes
salt to taste
1 (8 ounce) package fresh spinach
1 (8 ounce) ball mozzarella cheese, cut into bite-sized cubes

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet. Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven. Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes. Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours. Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes. Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup. Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 35 mins
Yields: 6 servings

Calories: 229.7
Fat: 13.7 g
Saturated fat: 5.1 g
Carbohydrates: 16.5 g
Sugars: 5.9 g
Dietary fiber: 4.5 g
Protein: 13.3 g
Cholesterol: 24.4 mg
Sodium: 595.2 mg
Green Chile Stacked Enchiladas
Category: world-cuisine
By CGUEST29

This is something I put together one night when I was trying to use up some random ingredients I had on hand.  Came out really 'company good'. Soooo not good for a diet though. Makes a large pan.

Ingredients:
1 tablespoon vegetable oil, or as needed
16 (6 inch) corn tortillas, or more to taste
4  boneless skinless chicken thighs, cut into chunks
½  onion, diced
½ cup diced mild green chiles
1 (28 ounce) can green chile enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese
4 ounces shredded mozzarella cheese, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used. Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more. Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese. Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch baking dish

Calories: 419.5
Fat: 21.8 g
Saturated fat: 9.2 g
Carbohydrates: 32.1 g
Sugars: 2.2 g
Dietary fiber: 4.6 g
Protein: 24.5 g
Cholesterol: 69.4 mg
Sodium: 646.4 mg
Elizabeth Báthory Stir Fry


Ingredients:
tomatoes, turkey breast, paprika, dried garlic, black pepper, cinnamon, salt, ketchup, water, white rice, butter

Directions:
Chop the peppers and tomatoes and sprinkle them with all spices. Set aside.
Dice the turkey, being careful not to chop it too thinly. Mix with the veggies and leave the mix be.
Boil the rice. When it's done, put the butter into the frying pan and melt it. When the butter is nice and melted, put all the veggies and meat in and stir.
Fry the mix for about 7-10 minutes, and when the meat is visibly fried white, pour one cup of water into the mix. Stir the mix and let it be for another 5 minutes.
Watch your mix, as the water reduces and after a while you should see the liquid hit the point where it covers the meat only halfway. Add the tomato condiment of choice.
At that point add the boiled rice and mix well. Serve while hot.
Garlicky Shrimp Veggy Pasta


Ingredients:
large shrimp, bow tie pasta, asparagus, grape tomatoes, olive oil, garlic powder, garlic cloves, pepper, salt, fresh parsley

Directions:
Cook pasta accordingly.
In a medium pan, heat 1 tbs olive oil. Add veggies and cook on low heat until tender.
Add garlic powder, S&P and pressed garlic. Stir occasionally until everything is well mixed and add shrimps.
When pasta is ready, drain. Add veggies and shrimp to pasta.
Mix well, cover and cook for about 10 minutes in low heat.
Sprinkle with more salt, if desired.
Add remaining oil and fresh parsley.
Serve warm of cold.
Pepperoni Casserole
Category: world-cuisine
By CKROPER

Spaghetti with a twist! Your standard spaghetti topped with a combination of mozzarella/cottage cheese and a layer of pepperoni to top it off. The sausage can be substituted with hamburger.

Ingredients:
1 (16 ounce) package uncooked rotini pasta
1 pound ground Italian sausage
1 (16 ounce) jar pasta sauce
2 (12 ounce) containers cottage cheese
1 (2.25 ounce) can sliced black olives
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a skillet over medium heat, cook the sausage until evenly brown. In the prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In a bowl, mix the cottage cheese, olives, and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices. Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

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

Calories: 693.5
Fat: 34 g
Saturated fat: 14.3 g
Carbohydrates: 53.6 g
Sugars: 7.9 g
Dietary fiber: 3.6 g
Protein: 41.1 g
Cholesterol: 85.8 mg
Sodium: 1732.1 mg
Jacket Potatoes for the BBQ


Ingredients:
potatoes, salt, pepper, sour cream, cayenne pepper

Directions:
Boil potatoes for 10 minutes.  Drain, and cool., Place each potato in the centre of a square of foil., Top with 1 tb of garlic butter., Wrap in foil, sealing all the edges., Place on a hot BBQ and cook for 20-30 minutes., Serve with a dollop of sour cream, and a sprinkle of cayenne pepper if desired.
Instant Pot® Honey-Garlic Chicken
Category: meat-and-poultry
By Soup Loving Nicole

A classic take-out dish made simple in your Instant Pot®. Don't forget to pick up some fortune cookies and feel free to leave out the sriracha if sensitive to heat. Serve over rice and garnish with green onions and sesame seeds.

Ingredients:
⅓ cup honey
⅓ cup soy sauce
3 cloves garlic, minced
3 tablespoons ketchup
2 tablespoons sriracha sauce
2 pounds chicken breast, cut into 1-inch cubes
¼ cup cornstarch
2 tablespoons vegetable oil
¼ cup chicken broth
2  green onions, chopped
1 teaspoon sesame seeds, or as desired

Directions:
Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside. Place chicken pieces in a large bowl, add cornstarch, and toss to combine. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 304.5
Fat: 13.7 g
Saturated fat: 3.2 g
Carbohydrates: 25.5 g
Sugars: 13.2 g
Dietary fiber: 0.7 g
Protein: 19.9 g
Cholesterol: 64.8 mg
Sodium: 1069.8 mg
Baked Chicken Chimichangas


Ingredients:
green onion, ground cumin, oregano leaves, salt, flour tortillas, butter, monterey jack cheese, cheddar cheese

Directions:
Preheat oven to 475., Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan., Simmer 5 minutes or until most of liquid is evaporated., Brush one side of tortillas with butter., Spoon about 1/3 cup of chicken mixture onto unbuttered sides., Top with 2 tablespoons cheese., Fold 2 sides over filling and fold ends down., Place seam side down in 13x9x2 inch baking dish., Bake in 475 degree oven about 13 minutes or until crisp and golden brown., Top with guacamole, sour cream and additional picante sauce.
Frijole-Mole


Ingredients:
fresh green beans, onion, olive oil, hard-boiled eggs, fresh basil leaves, lemon juice, mayonnaise, yogurt

Directions:
Steam green beans until tender.
Saute onions over medium heat in oil until transparent.
Combine beans, cooked onions, eggs, basil, and lemon juice in food processor and blend into coarse paste.
Remove puree to a bowl and combine with enough mayo or yogurt to hold mixture together.
Add salt and pepper to taste.
Tip:You can steam the eggs to hard boil them, same as you would anything else. They take about 12 minutes to cook. Much easier to do and eggs peel nicely.
Pasta With Blue Cheese and Walnuts


Ingredients:
bow tie pasta, evaporated milk, blue cheese, walnuts

Directions:
Cook pasta according to package directions; drain.
Pour evaporated milk into a large skillet and heat over med-high heat, stirring frequently until hot.  Stir in blue cheese and continue to cook, stirring frequently until cheese is partially melted.
Add pasta, peas, and walnuts to skillet and stir to coat well.  Heat through and serve.
Mrs. Mau's Sugar Cookies


Ingredients:
butter, sugar, eggs, vanilla, flour, baking soda, cream of tartar

Directions:
Combine first 5 ingredients beating until creamy.  Sift together dry ingredients and gradually add to creamed mixture.  Form into balls the size of walnuts, place on cookie sheet and dip glass in sugar and mash balls flat.
Rolled Cookies, divide dough into three balls wrap in plastic wrap and chill over night. Heavily flour surface and roll out dough cut out with cutters and bake for 6-8 minutes at 375 degrees.
Fresh Fruit Cobbler
Category: desserts
By Victor Pierson

Never use more than 1 quart of fruit. Only use fresh fruit for this recipe. Any variation will work! I usually do use sweetened peaches and lightly sugared berries, but this is optional. Serve warm with cream, ice cream, or whipped cream.

Ingredients:
1 cup sliced fresh peaches
¾ cup peeled, cored and sliced apple
¾ cup peeled, cored and sliced pear
½ cup blueberries
½ cup pitted and sliced cherries
½ cup pitted and sliced plums
1  egg
¾ cup white sugar
¼ cup milk
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla extract
2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sugar, and milk. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture. Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 272.4
Fat: 5.3 g
Saturated fat: 2.9 g
Carbohydrates: 53.7 g
Sugars: 34.9 g
Dietary fiber: 2.3 g
Protein: 4 g
Cholesterol: 42 mg
Sodium: 319.9 mg
Dark Chocolate Fondue


Ingredients:
heavy cream, unsalted butter

Directions:
In large saucepan over medium heat, combine cream and butter.
Bring to a simmer, stirring constantly.
Remove from heat.
Add morsels.  Stir until melted and smooth.
Cool slightly.  Then transfer to a fondue pot or ceramic bowl.
Serve immediately.
TO REHEAT: Reheat in microwave, 30 seconds, stir -- another 30 seconds, stir -- repeat until heated.  Do not microwave for a longer time; you may burn the fondue.
Bolognese


Ingredients:
ground beef, onion, garlic clove, tomato puree, parsley flakes, sugar, dried oregano leaves, dried basil leaves, salt, pepper, spaghetti

Directions:
In 3-quart saucepan, brown beef, onion and garlic; drain.
Stir in remaining ingredients except pasta.  Heat to boiling, stirring occasionally; reduce heat.  Cover and simmer 15 minutes, stirring occasionally.  Cook and drain pasta as directed on package.
Serve sauce over pasta.
Cookie Butter Cookies
Category: desserts
By mtpgroove1

I love cookie butter! I was able to find a way to make cookie butter cookies. I could not find any recipe that used cookie butter, so I am glad I can share this recipe with the world.

Ingredients:
¾ cup butter, softened
¾ cup brown sugar
¾ cup white sugar
½ cup cookie butter
½ cup peanut butter
2 cups all-purpose flour
1  egg
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat butter, brown sugar, and 3/4 cup white sugar with an electric mixer in a large bowl until smooth. Add cookie butter and peanut butter; beat until fluffy. Mix flour, egg, baking soda, baking powder, and salt into the butter mixture creating a cookie dough. Roll dough into teaspoon-size balls. Spread 1/3 cup sugar into a shallow dish. Roll dough balls in the sugar to coat and arrange onto the prepared baking sheet. Press dough balls with a fork twice to flatten slightly and press a crosshatch shape into the top of the cookies. Bake in preheated oven until golden brown, about 12 minutes.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 25 cookies

Calories: 195.8
Fat: 10.2 g
Saturated fat: 4.6 g
Carbohydrates: 24 g
Sugars: 13.4 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 22.1 mg
Sodium: 125.3 mg
Fruity Peanut Butter Sandwich
Category: main-dish
By Sydny

Sandwiching a serving of fruit in the classic PB&J made with whole grain bread will make eating healthy, easy, and delicious for the whole family.

Ingredients:
2 tablespoons chunky or creamy peanut butter
1 tablespoon raisins
¼ cup chopped apple
1 tablespoon unsalted dry roasted peanuts
2 tablespoons strawberry jam
2 slices whole-grain bread

Directions:
Spread peanut butter on one side of a slice of bread, and sprinkle with chopped apple, raisins, and peanuts. Spread jam over the remaining slice of bread, and place on top of fruit and nuts to make a sandwich.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 529.8
Fat: 23.1 g
Saturated fat: 3.7 g
Carbohydrates: 70 g
Sugars: 39.8 g
Dietary fiber: 8.3 g
Protein: 17.3 g
Sodium: 378.4 mg
Microwave Broccoli and Cauliflower With Mustard Sauce


Ingredients:
fresh broccoli florets, cauliflower florets, milk, flour, Dijon mustard, salt, onion powder

Directions:
Combine broccoli and cauliflower in a microwave-safe baking dish. Cover.
Stirring once, microwave on high power for 8 to 12 minutes or until tender; drain.
In a medium bowl, combine remaining ingredients. Stirring after each minute, microwave on high power for 3 to 4 minutes or until sauce is thickened.
Pour sauce over vegetables.
Chickpea, Artichoke, and Feta Salad
Category: salad
By KELLYJEANNE

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Ingredients:
1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½  lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Directions:
Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Prep time: 25 mins
Total time: 25 mins
Yields: 6 servings

Calories: 128.1
Fat: 5.1 g
Saturated fat: 1.9 g
Carbohydrates: 16 g
Sugars: 0.6 g
Dietary fiber: 3.7 g
Protein: 5.4 g
Cholesterol: 9.3 mg
Sodium: 506.4 mg
Potato Noodles (Schupfnudeln, Bubespitzle, Wargele)


Ingredients:
potatoes, eggs, salt, flour

Directions:
Peel the  potatoes and put through a ricer, or grate fine.
Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.
Knead well.
On a floured surface, form into a long thick roll (about 4 inches thick].  Lengthwise, cut off about 1/2 thick pieces.  Form into rolls, about the size of your pinkie finger, maybe just a bit bigger.
Put into boiling, slightly salted water.  When they float there done.  It's a good idea to test one before continuing.  If it falls apart in the water, put a little more flour into the remaining mixture.
Drain and fry in butter until lightly browned.
Serve with meat or sauerkraut.
Thai Sweet and Sour Sauce


Ingredients:
sugar, soy sauce, salt, garlic, ginger

Directions:
Heat vinegar and sugar in a sauce pan over high heat until sugar dissolves, about 3 minutes.
Add soy sauce and salt.
Stir. Continue to cook until sauce slightly thickens.
Remove from heat and stir in garlic and chili sauce.
Trinidad Sweetbread
Category: bread
By Bernadette

A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.

Ingredients:
½ pound butter, softened
4 ½ cups white sugar
4  eggs, beaten
1 cup evaporated milk
2 teaspoons almond extract
9 cups all-purpose flour
9 tablespoons baking powder
1 teaspoon ground cinnamon
6 cups shredded coconut
1 cup chopped dried mixed fruit
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside. Blend together the butter, sugar, eggs, evaporated milk and almond extract. Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir. Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

Yields: 12 servings

Calories: 1063.4
Fat: 30 g
Saturated fat: 21.1 g
Carbohydrates: 188.8 g
Sugars: 98.2 g
Dietary fiber: 6.8 g
Protein: 15.2 g
Cholesterol: 108.8 mg
Sodium: 1362.7 mg
Hidden Valley Ranch Meatballs


Ingredients:
lean ground beef, eggs, salt, red pepper flakes

Directions:
"Mix all ingredients together.  Make into balls and put on greased bakings sheet.  Bake on 350 degrees for 25 to 30 minutes.  Put with your favorite sauce."
Salsa Mac & Colby Cheese


Ingredients:
macaroni, tomatoes, green pepper, onion, butter, flour, milk, salsa, colby, pepper

Directions:
Cook macaroni according to package directions. Drain., Add tomato and green pepper to macaroni., Preheat oven to 350°F., In med saucepan, sauté onion in butter until translucent., Stir in flour, pepper and garlic to taste., Add milk and salsa., Add cheese and stir until melted., Add cheese mixture to pasta and veggies, stir to evenly coat., Pour into a 9x13in pan., Bake for 25-30 minutes., Cool 10 minutes before serving.
Chicken Stir Fry!  Quick Recipe.


Ingredients:
soy sauce, garlic cloves, olive oil, onion, sweet pepper

Directions:
In a boiling pot of water add noodles to cook until soft and drain well.
Add olive oil to a wok and fry the slices of chicken breast until brown.
Now add the garlic, sweet peppers, mixed vegetables, onions and noodles and toss together in the wok so all the ingredients are blended together. Finally add 3 tbsp soy sauce, cook for 4 minutes until the soy sauce is slightly thickened, then serve right away.
Big D's House Salad


Ingredients:
romaine lettuce, black olives, mozzarella cheese, tomatoes, carrot, crouton

Directions:
"Toss ingredients and serve in bowls with dressing."