xiaoxl/recipe_data huggingface dataset:
Low Carb Sorta-Caesar


Ingredients:
garlic clove, extra virgin olive oil, romaine lettuce, fresh parsley, green pepper, cucumber, red onion, lemon juice, Worcestershire sauce, parmesan cheese, tomatoes

Directions:
Crush the clove of garlic, cover it with the oil and set aside.
Wash and dry lettuce, chop all vegtables and combine.
Pour the garlic flavored oil over the salad and toss until every leaf is coated.
Sprinkle on the lemon juice and toss again. Sprinkle on the Worcestershire sauce and toss again. Finally, sprinkle on the parmesan and toss again.
Top with tomatoes and serve.
Rye & Onion Crackers


Ingredients:
baking powder, sea salt, caraway seeds, onion powder, olive oil, warm water

Directions:
Preheat oven to 400.
In a large mixing bowl combine the flour, baking powder, salt, caraway seeds, and onion.  Mix well.
Add the olive oil and mix with a fork or hands until evenly mixed - there should be small crumbs.
Add the water and combine.  The dough will look wet.  Rest the dough at room temperature for 30 minutes; at this point, the dough will look much drier as the rye hydrates.
Cut the dough in half, one for each baking sheet. Roll the dough out on silicone baking sheets the size of a half-sheet pan.  Roll out to the edges to cover the sheet completely.  Once done, cut the short dimension in 4 slices, and the long dimension in 8.  This will give 32 crackers per sheet.  Either a pizza cutter or a steel, 18 inch ruler works well for this.
Alternately, roll dough in small pieces through a pasta roller. (About setting #2 on a Kitchenaid pasta attachment works well].  Use a pizza cutter to trim to size - 3 strips will fit perpendicular to the long access of a half-sheet.  Trimming each strip into 12 crackers gives a good size.
Bake for 12 to 14 minutes, switching the trays halfway through.  Watch closely to bake to your desired doneness and toastedness. Cool for 10 minutes.  Serve or store in an airtight container for up to 2 weeks.
Quinoa Bread


Ingredients:
active dry yeast, bread flour, quinoa, quinoa, brown sugar, ground cinnamon, ground cloves, salt, walnuts, vanilla extract, eggs, water

Directions:
"Add all ingredients according to your baking machine manual. Process on bread cycle."
Tasty Home Fries


Ingredients:
potatoes, onion, salt, pepper, paprika

Directions:
Toss potatoes and onions with the seasonings., Heat oil in nonstick skillet., Add potatoes., Cover and cook on low heat for 15 minutes., Turn potatoes and cook another 15 minutes.
Dilled Vegetable-Beef Soup


Ingredients:
butter, margarine, onions, mushroom, carrots, celery, garlic cloves, fresh parsley, salt, dry dill weed, savory, marjoram, white pepper, tomatoes, water, potato, green beans, fresh spinach leaves, swiss cheese, crouton

Directions:
Brown beef knuckle slices in heated butter in a large 5-6 quart kettle.  Stir in onions and cook until limp.  Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up] with their liquid, and water.  Bring to boiling.  Cover.  Reduce heat and simmer until meat is very tender; about 3 hours.
Remove meat and bones with a slotted spoon.  Discard bones and fat.  Return meat to soup.
Add potato to soup.  Bring to a gentle boil.  Cook, uncovered, until potato is tender, about 15 minutes.  Add beans and cook until just tender, about 15 minutes.  Add beans and cook until just tender, 10-12 minutes.  Stir in spinach and cook 3 minutes.  Salt to taste.
Serve soup sprinkled with cheese or croutons.  Add a nice glass of red wine if you've a mind to.
Pork Agrodolce
Category: world-cuisine
By Chef John

Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.

Ingredients:
1 teaspoon olive oil
2 tablespoons tomato paste
⅓ cup aged balsamic vinegar
¼ cup distilled white vinegar
3 tablespoons honey
1  anchovy fillet, or more to taste, mashed
¼ cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon kosher salt, or more to taste
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
3 ½ pounds boneless pork shoulder

Directions:
Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil. Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce. Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish. Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 3 1/2 pounds boneless pork shoulder

Calories: 198.5
Fat: 12.9 g
Saturated fat: 4.6 g
Carbohydrates: 6.5 g
Sugars: 5.7 g
Dietary fiber: 0.3 g
Protein: 13.8 g
Cholesterol: 52.3 mg
Sodium: 555.5 mg
Flank Steak With Lemon Shallot Marinade


Ingredients:
soy sauce, shallots

Directions:
Pierce both sides of the flank steak all over with a fork; place meat in a 1-gallon resealable plastic bag.
Pour the lemon juice in a small bowl and whisk in the soy sauce.  Add shallots; whisk in the sesame oil.  Pour about 2/3 cup of the marinade inot a microwave-safe container and refrigerate until needed.
Pour remaining marinade into the bag with the flank steak and seal, pressing out any excess air.  Refrigerate the steak overnight; turning once or twice to distribute the marinade evenly.
Remove the steak from the marinade and discard the unused marinade.
Grill or broil the steak until cooked to taste; about 3 to 4 minutes per side for rare.
Let the steak rest for 5 minutes.
Warm the reserved marinade in the microwave and place in a serving bowl.
Cut steak against the grain into very thin slices.
Serve with warmed marinade.
Warm Mushroom, Bacon & Lentil Salad


Ingredients:
bacon, red onion, cremini mushrooms, green lentils, lentils, red wine vinegar, Dijon mustard, honey, arugula, fresh tomato, fresh basil, canola oil, eggs

Directions:
In a large skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. When cool enough, chop into small pieces.
Keep heat on medium high and add the onions and mushrooms. Pan fry until mushrooms are golden and onions are translucent, about 10 minutes. Remove from heat, stir in cooked lentils. Stir to coat.
In a medium bowl, whisk together red wine vinegar, Dijon, and honey. Pour this over the mushroom/lentil mixture and stir well. Spoon the mixture into a large bowl and add the chopped bacon, arugula, tomatoes, and basil. Season with salt and pepper.
Wipe out skillet. Over medium high heat, add oil. Fry eggs to preferred doneness while you portion salad onto 4 plates. Top each salad with a fried egg.
Mixed Spice


Ingredients:
whole cloves, allspice berries, cinnamon sticks, black peppercorns, ground ginger, ground nutmeg

Directions:
Grind or pound together the whole spices, then add the 2 ground spices.
You could grind them finer in a coffee bean or spice grinder, or in a blender.
It does not have to be finely ground!
Store in an airtight bottle.
This mixture is often used sparingly in puddings, cakes, cookies, and in milk-based or custard-based desserts.
It adds a delicious flavour to meats.
Summer's Harvest Apricot Chutney


Ingredients:
fresh apricots, red onion, dried cranberries, brown sugar, apple cider vinegar, mustard seeds, sea salt, curry powder, turmeric, ground allspice

Directions:
Place all ingredients into a large, heavy bottomed, pot.  Stir over medium heat until the sugar dissolves.
Bring to a boil then reduce heat to a low simmer.  Let it simmer away for about an hour until it's nice and thick.  Keep an eye on the heat and stir often so it doesn't burn.
Fill sterilized canning jars to within 1/2 inch of the top.  Screw on sterilized bands and lids securely.
Process in a boiling water bath for 5-10 minutes.
Pea, Leek & Broccoli Soup


Ingredients:
onion, leeks, potatoes, bay leaf, broccoli florets, fresh parsley, salt, pepper, fresh parsley leaves

Directions:
Put the onion, leeks, potatoes, stock and bay leaf in a large heavy saucepan and mix together well. Cover and bring to a boil over medium heat. Lower the heat and simmer, stirring frequently, for 10 minutes.
Add the broccoli and peas, cover and return to a boil. Lower the heat and simmer, stirring occasionally, for another 10 minutes.
Set aside to cool slightly. Remove and discard the bay leaf. Process the soup in a blender or food processor in batches if necessary, until you have a smooth puree.
Add the parsley, season to taste with salt and pepper and process again briefly. Return to the saucepan and reheat gently until piping hot. Ladle into heated soup bowls and garnish with parsley leaves. Serve immediately.
Note: If you prefer, cut the vegetables finely and leave the cooked soup chunky rather than pureeing it.
Note: Substitute frozen or drained, canned corn kernels for the frozen peas.
African Pineapple Peanut Stew


Ingredients:
onion, garlic cloves, kale, peanut butter, Tabasco sauce, cilantro

Directions:
In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.
While the onions saute, wash the kale.
Remove the stems. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender.
Mix in the peanut butter, hot pepper sauce, and simmer for 5 minutes.
Add salt to taste.
Kuwaiti Traditional Tea
Category: drinks
By MERKA2125

This is the typical tea you will find in regular housed in Kuwait. Its deliciously aromatic and the spices give it a rich taste.

Ingredients:
1 ½ cups water
2  whole cardamom pods, broken
1 pinch saffron powder
2  tea bags
1 teaspoon white sugar  (Optional)

Directions:
Combine the water, saffron, and cardamom in a saucepan over medium heat. Cover, and bring to a boil. Add tea bags, and let the tea steep for a minute, or longer if you like stronger tea. Strain into a cup, and sweeten with sugar if desired.

Prep time: 2 mins
Cook time: 8 mins
Total time: 10 mins
Yields: 1 cup

Calories: 26
Fat: 0.1 g
Carbohydrates: 6.2 g
Sugars: 4.2 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 1.8 mg
Meat Pie (Tourtiere)


Ingredients:
lean ground beef, onion, celery, potato, garlic cloves, whole cloves, allspice, sage, pepper

Directions:
In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well.
Add bouillon-bring to boil and then simmer on low heat for 3-4 hours.
This recipe works equally as well in a slow cooker.
Use a potato masher to mash meat/potato mixture to desired consistancy.
Drain off excess liquid-cool meat mixture& remove any visible cloves.
Fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape.
Bake at 425 for approximately 45 mins or until the crust is golden brown.
Crock Pot Hot and Spicy Sausage


Ingredients:
green bell peppers, onion, sun-dried tomato pesto

Directions:
Put sausages and veggies into crock pot., Pour spaghetti sauce and pesto over top., Cook on low for 5-6 hours., Serve with pasta or on toasted buns.
Nordic Cardamom Ice Cream!


Ingredients:
sugar, milk, vanilla bean, cardamom

Directions:
Allow egg yolks to sit at room temperature for 30 minutes, then whisk together with sugar until the mixture is lemon-yellow and creamy.
Whisk together the milk and the cream in a large saucepan. Cut the vanilla bean in half and scrape the vanilla seeds into the liquid, then toss the vanilla bean halves in as well. Stir in the tablespoon of freshly ground cardamom.
Bring the milk to a low simmer over medium-high heat, stirring constantly. When the mixture reaches the scalding point, remove from the burner.
Slowly and gradually stir the warm milk into the egg yolks in a very light stream, whisking strongly to prevent the yolks from curdling. After all of the milk has been incorporated, strain the mixture through a fine sieve or colander back into the saucepan.
Set the burner to medium heat and cook the custard until it reaches a simmer and starts to thicken, about 8 minutes, stirring vigorously the entire time. When it is thick enough to coat the back of a spoon, remove from heat. Cover and refrigerate for at least 1 hour or overnight.
Finish the ice cream by placing the chilled cardamom mixture in an ice cream maker and freezing in accordance with the manufacturer's instructions.
Alternatively, you can complete the ice cream in your freezer: just place it in the freezer for 20 minutes, remove and whisk strongly, return it back to the freezer for another 20 minutes, then repeat this process until the mixture has frozen into the proper consistency.
Mommy's Chocolate Chip Cookies


Ingredients:
margarine, shortening, brown sugar, sugar, eggs, vanilla, flour, baking soda, salt, chocolate chips

Directions:
Preheat oven to 375 F.
Cream margarine, shortening and sugars in a large bowl.
Add vanilla and eggs; mix.
Add dry ingredients; mix.
Stir in chocolate chips of your choice, I like semi sweet.
Roll dough into 1 inch balls and place on a lightly greased cookie sheet.
Bake for 8 minutes or until golden brown.
Apple Cinnamon Bundt Cake


Ingredients:
flour, eggs, butter, brown sugar, buttermilk, vanilla extract, baking soda, baking powder, ground cinnamon, salt, lemon, zest of, apples

Directions:
Preheat the oven to 350°F.
In a bowl sift flour, baking powder, baking soda and salt, set aside.
In a bowl mix the apples with lemon zest, lemon juice and cinnamon.
Cream sugar with butter for 5 minutes, add eggs one by one and vanilla extract, add dry ingredients alternating with the buttermilk, and mix just to combine, add by hand the apple mixture.
Place in a grease bundt pan, and bake for 1 hour, remember to check the center of the cake with a toothpick to make sure is completely cook.
Apple Crisp I
Category: desserts
By Gracia

This is just a plain recipe that I made up when I was bored and everyone loves it.  Check it often after 50 minutes to prevent burning.

Ingredients:
3 ½ pounds apples - peeled, cored and sliced
½ cup butter
1 cup brown sugar
1 cup all-purpose flour
3 packets instant maple and brown sugar oatmeal
1 pinch salt
½ cup chopped walnuts
¼ cup maple syrup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish.  In a bowl, cream together butter and sugar.  Stir in flour, instant oatmeal and salt.  Fold in walnuts.  Sprinkle oatmeal mixture evenly over apples.  Drizzle with maple syrup. Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 1 - 9x13 baking dish

Calories: 222.3
Fat: 7.9 g
Saturated fat: 3.5 g
Carbohydrates: 38.3 g
Sugars: 25.9 g
Dietary fiber: 3 g
Protein: 2.2 g
Cholesterol: 13.6 mg
Sodium: 84.7 mg
Vanilla Berry Parfaits


Ingredients:
vanilla yogurt, frozen mixed berries, graham crackers, ground nutmeg

Directions:
Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries.
Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.
Yvonne's "You Little Devil" Deviled Eggs


Ingredients:
hard-boiled eggs, Hellmann's mayonnaise, mayonnaise, bread and butter pickles, salt, black pepper, paprika

Directions:
cut the eggs in half, lengthwise.  Reserve the whites and put the yolks in a bowl and mash fine with a fork or a small masher.  To the yolks add the rest of the ingredients and mix well.
Spoon the yolk mixture into the cavity of the white part of the egg and sprinkle with paprika (optional].
Refrigerate until ready to eat.
(This makes 12 deviled eggs].
Asian Coleslaw Light
Category: salad
By WebsByMegan

This Asian coleslaw is lightened up a bit by using only 3 tablespoons of olive oil and a sugar alternative like Splenda to make this kid friendly, flavorful crunchy salad.  Try it with white or balsamic vinegar, too.

Ingredients:
1 (3 ounce) package beef ramen noodles
2 cups boiling water
3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
1 (16 ounce) bag coleslaw mix
6  green onions, chopped
½ cup sunflower seeds

Directions:
Place ramen noodles in colander; break into quarters.  Pour boiling water over noodles to soften slightly.  Use a fork to separate noodles.  Rinse quickly with cold water; drain. Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 134.5
Fat: 9.2 g
Saturated fat: 1.3 g
Carbohydrates: 11.8 g
Sugars: 0.4 g
Dietary fiber: 1.6 g
Protein: 1.5 g
Cholesterol: 6.1 mg
Sodium: 72.1 mg
Strawberries and Cream Trifle
Category: desserts
By Michellelauren

Very quick easy dessert!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 ½ cups sweetened condensed milk
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1  angel food cake, cubed
3 pints fresh strawberries, hulled and sliced

Directions:
Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth. Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 12 servings

Calories: 377.8
Fat: 17.4 g
Saturated fat: 12.3 g
Carbohydrates: 50.8 g
Sugars: 31.7 g
Dietary fiber: 2.2 g
Protein: 7 g
Cholesterol: 33.5 mg
Sodium: 321.4 mg
Peanut Butter Cookies Without Butter


Ingredients:
brown sugar, peanut butter, salt, vanilla, egg, flour, baking powder, milk

Directions:
Cream sugar, vegetable oil, peanut butter, salt, vanilla, egg and milk., Add sifted flour and baking powder., Roll into small balls, then take fork and press them down., Bake at 375 for 10 minutes.
Keto Lemon-Garlic Chicken Thighs in the Air Fryer
Category: meat-and-poultry
By France C

These keto-friendly and low-carb chicken thighs are packed with tangy lemon and garlic flavor. Serve with mashed cauliflower or your favorite keto side dish.

Ingredients:
¼ cup lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon ground black pepper
4  skin-on, bone-in chicken thighs
4  lemon wedges

Directions:
Whisk lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper together in a bowl. Set marinade aside. Place chicken thighs into a large resealable plastic bag. Pour marinade over chicken and seal bag, making sure to cover all parts of chicken. Refrigerate for at least 2 hours. Preheat an air fryer to 360 degrees F (175 degrees C). Remove chicken from marinade and pat dry with paper towels. Place chicken pieces in the air fryer basket, cooking in batches if necessary. Fry until chicken is no longer pink at the bone and the juices run clear, 22 to 24 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Squeeze a lemon wedge over each piece upon serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 258.2
Fat: 18.6 g
Saturated fat: 4.2 g
Carbohydrates: 3.6 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 19.4 g
Cholesterol: 70.9 mg
Sodium: 241.6 mg
Get Well Custard
Category: desserts
By Jeanie

This simple custard is wonderful when you are not feeling well, but adapted with half-and-half and no-carb sweetener, it makes a great change on a low-carb diet.

Ingredients:
4  eggs
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups warm milk
ground nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat eggs with sugar, salt, and vanilla in a bowl. Slowly whisk warm milk into the egg mixture. Pour through a strainer into a 1 1/2-quart round baking dish. Sprinkle nutmeg over the mixture. Place the baking dish into a larger pan. Pour about 1 inch of water into the larger pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool to room temperature. Chill to serve.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 117.9
Fat: 3.9 g
Saturated fat: 1.9 g
Carbohydrates: 14.8 g
Sugars: 14.8 g
Protein: 5.7 g
Cholesterol: 82.2 mg
Sodium: 126.2 mg
Mrs. Dash Seasoning


Ingredients:
garlic powder, fresh coarse ground black pepper, dried parsley, dried basil, dried marjoram, dried oregano, dried savory, dried thyme, cayenne pepper, cumin, dried mustard, celery seed, dried rosemary

Directions:
Combine all of the ingredients in a small bowl and stir well., As you stir, crush the leafy spices for a finer blend., Store the spice blend in a covered container or a sealed shaker bottle., Makes about 2/3 cup.
Oven Baked Rice
Category: side-dish
By SCLadyA

My favorite way to prepare rice! Can be easily doubled but use a larger baking dish.

Ingredients:
1 cup jasmine rice (such as Mahatma®)
2 ¼ cups water
¼ cup butter
1 teaspoon salt
1 teaspoon white vinegar

Directions:
Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish. Pour rice into the prepared baking dish. Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir. Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 272.4
Fat: 11.5 g
Saturated fat: 7.3 g
Carbohydrates: 38.4 g
Dietary fiber: 0.5 g
Protein: 3.3 g
Cholesterol: 30.5 mg
Sodium: 667.1 mg
Avocado Sandwich


Ingredients:
avocado, tomatoes, red onion, spicy mustard

Directions:
"Toast two slices of sprouted grain bread. Spread with spicy mustard of choice. Slice a ripe avocado, tomato & red onion. You can add some sprouts & a slice of cheese if desired. Assemble your sandwich, cut in half & enjoy. Go ahead and start toasting more bread, cuz you're gonna want another one as soon as this one is gone!"
Frappuccino Mix (Like the Bottles)


Ingredients:
instant coffee granules, fat-free sugar-free vanilla pudding mix, nonfat milk

Directions:
1. Combine the first three ingredients. Either proceed to step 2 or store the dry mix in an airtight container or in the fridge.
2. Combine 1 recipe dry mix with 1 cup milk in the blender. If you mixed more than 1 recipe dry mix at a time, just measure 1 1/2 tablespoons dry mix for each 1 cup milk.
3. Chill before serving.
Tomatoes Provencial -- Low Carb


Ingredients:
tomatoes, fresh oregano, basil, sesame seeds, olive oil, parmesan cheese, romano cheese

Directions:
Slice tomatoes in half and place sliced side up in shallow baking pan.
Drizzle the remaining ingredients on the tomatoes in the order listed.
Place under broiler or in oven (400 degrees F] for just a few minutes, until cheese is golden.
Serve as a side dish, or as an appetizer.
Creamy Ranch Pork Chops & Rice


Ingredients:
boneless pork chops, milk, paprika, rice

Directions:
Ranch-Style Rice: Add 1/2 pkg.salad dressing mix to water when making rice.
HEAT oil in skillet. Add chops and cook until browned.
ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minute or until done. Sprinkle with paprika.
SERVE with Ranch-Style Rice.