xiaoxl/recipe_data huggingface dataset:
Cape Malay Pickled Fish
Category: breakfast-and-brunch
By NITSCKIE

This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.

Ingredients:
½ cup vegetable oil for frying
3 pounds cod fillets, cut into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8  whole black peppercorns
4  whole allspice berries
3  bay leaves
1  red chile pepper, seeded and sliced lengthwise
2 cups red wine vinegar
½ cup water
½ cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander

Directions:
Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside. Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired. Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

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

Calories: 337.5
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 32.7 g
Sugars: 20.4 g
Dietary fiber: 2.6 g
Protein: 41.9 g
Cholesterol: 97.4 mg
Sodium: 150.2 mg
The Best Vegan Oat & Walnut Waffles (Or Pancakes)


Ingredients:
unbleached white flour, whole wheat flour, salt, baking powder, ground cinnamon, ground nutmeg, walnuts, quick-cooking oats, plain soymilk, pure maple syrup, sugar

Directions:
If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.
In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.
In a separate bowl, stir together the milk, oil, and maple syrup or sugar.
make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
Do not overmix the batter.  When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.
After mixing, let the batter sit for a few minutes until bubbles form on the top.  This 'rest' gives the baking powder time to start working so the waffles (or pancakes] will be lighter.
Preheat waffle iron and lightly oil to prevent sticking.
Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.
Sesame Ginger Broccoli


Ingredients:
broccoli, fresh ginger, sesame seeds, water, soy sauce, fish sauce

Directions:
Heat a wok over high heat and add the peanut oil.
When it smokes, add the broccoli and toss well.
Cook until the broccoli starts to colour.
Add the ginger and sesame seeds and keep cooking for about 20 seconds, then add the remaining ingredients.
Cover wok and cook on high for only another minute.
Eat right away, or cold as a salad.
Beef Curry(Beef Sukka,Beef Fry)


Ingredients:
beef, onions, coconut, green chilies, chili powder, coconut, lemon juice, chili powder, garam masala powder, curry powder, salt

Directions:
Cut the beef into bite size pieces. Chop the onion and green chillies grind the coconut.
Make a paste of lemon juice, chilli powder and garam masala .
Coat the beef with this masala and keep it aside.
(The lemon juice in this mix will make the meat softer.].
Heat  oil in the pan, add chopped onion, sliced chilli, when the onion turns golden brown add the remaining 1 tsp ginger garlic paste, chilli powder and coriander leaves cook for another 2 minutes.
Now add the masala coated beef  to it  and stir fry till the meat turns brown, reduce the flame, cover the pan. The meat will get cooked in the water it releases.
When the meat gets cooked 3/4th percent check for salt.
Add the ground coconut/coconut cream cook till  the liquid evaporates and the meat becomes soft.
Add the dried coconut pieces.
Garnish it with mint or few sprigs of coriander leaves.
Best Banana Bread


Ingredients:
bananas, butter, sugar, flour, salt, egg, baking soda

Directions:
Mash the bananas well with a fork.
Add all the rest of the ingredients and stir well to remove lumps.
Add chocolate chips, nuts or what ever your prefer. Use your own judgement on how much, but 1 - 1 1/2 cups of these goodies is about right. Stir well.
Pour into larger greased or Pammed bread pan (Or make two small versios]. Bake at 350 for about an hour. Test with a knife if unsure. It usually browns up well and then bursts open at the top near the end. You can also use a muffin pan.
Let cool and slice as needed. If you've left out the chocolate, you can toss in the toaster to warm a slice up in the morning.
This bread/muffins freezes well and when I would have a huge harvest of bananas I would put up nearly a dozen loaves for the freezer and gifts.
You can store your loaf in a loosely zipped storage back. In the fridge or not. It generally doesn't last long as it is so tasty.
Kris' Lentil Sausage Soup
Category: soups-stews-and-chili
By kris

Hearty lentil soup with polska kielbasa and veggies--so easy to prepare and oh, so good!

Ingredients:
2 tablespoons vegetable oil
1  onion, diced
2  carrots, sliced
2 stalks celery with leaves, chopped
1 pound kielbasa sausage, sliced
2 quarts chicken broth
1 (15 ounce) can crushed tomatoes
1 clove garlic, crushed
1 pound dry lentils, rinsed
2  bay leaves
salt and pepper to taste

Directions:
Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.

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

Calories: 458.8
Fat: 20.2 g
Saturated fat: 5.9 g
Carbohydrates: 45.4 g
Sugars: 5.3 g
Dietary fiber: 19.5 g
Protein: 24 g
Cholesterol: 42.5 mg
Sodium: 1587.7 mg
Italian Salad Dressing


Ingredients:
vinegar, sugar, salt, mustard powder, cayenne pepper, garlic clove

Directions:
Combine everything together in container., Shake well., Serve.
Caramelized Onion Skillet Corn Bread


Ingredients:
cornmeal, flour, salt, baking powder, buttermilk, onion, butter, eggs

Directions:
Preheat oven to 500 degrees with a well-seasoned 10-inch cast iron skillet in it for about 10 minutes.Meanwhile, in a large mixing bowl, combine cornmeal, flour, salt and baking powder. Stir with a whisk to combine ingredients. In a separate small mixing bowl, mix eggs and buttermilk until combined. Add to dry ingredients.
Carefully remove skillet from oven and melt one stick of butter in it. Add diced onion to pan and stir.Immediately pour batter into the cast iron skillet with the "instantly" caramelized onions and butter.
Bake at 375 for 20 minutes until a knife inserted in middle comes out clean. Let rest for 10 minutes and then turn out onto a plate.
Ginger Teriyaki Salmon


Ingredients:
salmon steaks, tuna steaks, honey, rice vinegar, fresh ginger, crushed red pepper flakes

Directions:
PREHEAT grill to medium-high.  Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
PLACE salmon steaks in a shallow dish.  Combine teriyaki sauce, honey, vinegar, ginger, sesame oil and red pepper flakes; reserve ½ cup for basting.  Pour remaining marinade over fish, turn to coat both sides.  Cover and refrigerate 30 minutes.
REMOVE fish from marinade.  Discard marinade.
PLACE foil sheet with holes on grill rack with non-stick (dull] side towards food; immediately place salmon on foil.
GRILL 3 to 5 minutes on each side in covered grill or until fish flakes when tested with a fork, brushing with marinade after turning.
Green Punch for St. Patrick's Day Party


Ingredients:
hot water, sugar, cold water, ginger ale

Directions:
Pour 1 quart of hot water into a large saucepan, and dissolve the gelatin.
Allow to cool.
Pour the cooled gelatin into a large punch bowl.
Stir in:  pineapple juice, orange juice concentrate, sugar, and 4 ½ cups of cold water.
Just before serving, pour in the Ginger Ale.
Algae


Ingredients:
vodka, blue curacao

Directions:
"Shake all ingredients over ice and pour into highball glass."
Baked Asparagus with Balsamic Butter Sauce
Category: side-dish
By CAE

This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

Ingredients:
1 pound fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Prep time: 10 mins
Cook time: 12 mins
Total time: 25 mins
Yields: 4 servings

Calories: 76.5
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 4.9 g
Sugars: 2.3 g
Dietary fiber: 2.4 g
Protein: 2.8 g
Cholesterol: 15.3 mg
Sodium: 307.7 mg
Hot Apple Cider With Dark Rum


Ingredients:
dark rum, hot spiced cider mix, cinnamon stick, apples

Directions:
Brew 250 mL (8 oz] of Green Mountain hot apple cider.
Pour the dark rum in the hot apple cider.
Place a cinnamon stick and apple slices in the mug to decorate.
Salsa Verde Canning Recipe


Ingredients:
onions, fresh cilantro, garlic cloves, lemon juice, lime juice

Directions:
After removing husks, halve and then coarsely chop the tomatillos.
Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients.  Stir frequently and bring to a boil.  Lower the temperature and let the salsa simmer for about 20 minutes.
Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers.  Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method.  (For complete canning directions, she recommends The Big Book of Preserving the Harvest.].
Company Best Macaroni and Cheese


Ingredients:
small curd cottage cheese, sour cream, egg, salt, garlic powder, sharp cheddar cheese, elbow macaroni

Directions:
In a large bowl, combine all ingredients EXCEPT cheese and macaroni.
Add cheese and mix well.
Add macaroni; stir until coated.
Transfer to greased 2-1/2 quart baking dish.
Top with bread crumbs (optional].
Sprinkle with paprika (if desired].
Bake at 350 degrees for 40 minutes OR until bubbly.
Hazelnut Yeast Cake *using a Bread Machine*


Ingredients:
white flour, salt, unsalted butter, extra-large eggs, milk, hazelnut syrup, hazelnuts, hazelnut syrup, hazelnut-flavored liqueur, unsalted butter

Directions:
Place all the dough ingredients in the machine, program for Basic Dough, and press Start. After the final cycle, remove the dough and let it rest, covered for 10 minutes. Then proceed with completing the cake.
Toast the hazelnuts for 10 minutes in a 350 F degree oven and chop.
Melt the butter in a saucepan and cool to lukewarm. Leave the butter in the saucepan for the next step.
Make the topping. Mix together the 1 cup hazelnuts and 1/2 cup of the hazelnut syrup in a small saucepan and simmer for 10 minutes. Take the pan off the heat and stir in 2 tablespoons of the hazelnut liqueur.
Lightly grease a 13 x 9-inch pan. Divide the dough into 24 small pieces and roll each piece into a ball. Place the balls in the saucepan of melted butter and shake them gently to coat. Place the balls in the prepared pan and flatten slightly. Spoon the topping over and around the dough. Cover the pan with lightly greased plastic wrap and set it aside for the dough to rise until doubled in bulk, about 1 hour.
Bake the cake in a preheated 350 F degree oven for 30 minutes or until golden brown and bubbling; you may need to cover it halfway through if it starts to get too brown.
Make the glaze. Melt the butter in a small saucepan. Stir in the remaining 1/4 cup hazelnut syrup and 2 tablespoons hazelnut liqueur. Remove from the heat and set aside. Remove the cake from the oven and turn it over onto a wire rack; scrape any remaining topping out of the pan and spread it over the cake. Pull the cake slightly into buns and drizzle them with the glaze.
Hot Wing Dip


Ingredients:
cream cheese, tortilla chips, celery rib, parsley flakes

Directions:
In a 3 qouart slow cooker, combine chicken, cream cheese, cheddar, salad dressing and hot sauce.
cover and cook on low for one hour or until cheese is melted.
Serve with chips or celery. Sprinkle with parsley if desired.
Bubba's Pretzel Salad
Category: desserts
By Bird

Oh so yummy, and massively addictive!! A sweet layered dessert with a pretzel crust and a pineapple topping.

Ingredients:
½ cup sugar
½ cup butter, melted
1 cup crushed pretzels
½ cup sugar
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) tub frozen whipped topping, thawed
2 tablespoons cornstarch
¼ cup sugar
1 (8 ounce) can crushed pineapple, drained with juice reserved

Directions:
In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 inch baking dish. In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish. In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook, stirring until thickened, about 5 minutes. Stir in crushed pineapple. Spread over the whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 12 servings

Calories: 316.8
Fat: 19.2 g
Saturated fat: 13.1 g
Carbohydrates: 35.4 g
Sugars: 27.9 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 40.9 mg
Sodium: 235.1 mg
Walnut-Crusted Beef Tenderloin


Ingredients:
olive oil, garlic cloves, lemon zest, fresh rosemary, kosher salt, beef

Directions:
Preheat the oven to 400°F.
Combine nuts, bread crumbs, olive oil, garlic, zest, rosemary and salt in a medium bowl.   Place tenderloin onto a roasting pan.  Tuck under small end to allow for more even cooking.  Press topping firmly onto top and sides of tenderloin.  Roast for 35 to 40 minutes or until internal temperature reaches 135°F on a meat thermometer for medium.  Remove from oven and let rest 10 minutes before slicing.
Polish Cream Cheese Coffee Cake
Category: desserts
By Tammy M Curry

Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.

Ingredients:
1 cup white sugar
½ cup butter
1  egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1  egg
½ cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish. Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture. Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 9x13-inch coffee cake

Calories: 575
Fat: 34.3 g
Saturated fat: 19.4 g
Carbohydrates: 60.1 g
Sugars: 31.3 g
Dietary fiber: 1.4 g
Protein: 8.6 g
Cholesterol: 114.4 mg
Sodium: 371.1 mg
Gluten-Free Pumpkin Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, canned pumpkin, potato starch, buckwheat flour, baking powder, salt, cinnamon, nutmeg, clove, ginger, raisins

Directions:
Cream butter and sugar together.
Beat in eggs one at a time and add vanilla and pumpkin.
Stir remaining ingredients together in a separate bowl, then add to other mixture and mix well.
Drop by spoonfuls onto a greased baking sheet.
Bake in a preheated 375°F oven for about 15 minutes until lightly browned.
Cool on wire racks.
Enjoy!
Hearty Minestrone


Ingredients:
hot Italian sausage links, red sweet bell pepper, onion, celery, beef broth, small shell pasta, great northern beans, diced tomatoes, zucchini, red wine, dried oregano, dried basil, salt, pepper

Directions:
In a soup kettle or Dutch oven, cook sausage over medium-high heat until no longer pink and lightly brown.
Add red bell pepper, onion and celery; cook and stir over medium heat for 5 minutes or until vegetables are tender.
Add remaining ingredients; bring to a boil.
Reduce heat to low; cover and simmer for 20-25 minutes or until pasta is tender.
Serve.
Chef John's Picadillo
Category: world-cuisine
By Chef John

A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice.

Ingredients:
2 teaspoons olive oil
1 ½ pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
2 teaspoons cumin
½ teaspoon ground cinnamon
2  bay leaves
¼ teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
¼ cup water
¼ cup currants or raisins
½ cup sliced pimiento-stuffed green olives, or to taste

Directions:
Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute. Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes. Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

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

Calories: 485.4
Fat: 27 g
Saturated fat: 9 g
Carbohydrates: 26.3 g
Sugars: 7.9 g
Dietary fiber: 5.5 g
Protein: 37 g
Cholesterol: 111.4 mg
Sodium: 1509.8 mg
Rust Family Christmas Egg Bake


Ingredients:
unsalted butter, canola oil, onions, broccoli, red bell peppers, mushrooms, garlic, green onions, cheddar cheese, eggs, 1% low-fat milk, kosher salt, ground black pepper

Directions:
In a skillet over medium-high heat, melt the butter in the canola oil as it heats. When the butter is completely melted and starts to sizzle, add the diced onions and sauté until the vegetables just start to brown on the edges.
Add the broccoli, bell peppers, mushrooms and garlic to the skillet and season, to taste, with salt and pepper. Cook until the broccoli starts to soften.
When done, remove from heat and set aside.
Add the diced green onions to the cooked vegetables.
Chop the gluten-free bread into cubes and place it in a large mixing bowl. Add the vegetables to the bread as well as half of the cheese. Mix everything together until the cheese and vegetables are evenly distributed. Spread this mixture into a large baking dish. For the default values, we use a 3-quart, 13" x 16-1/2" pan.
In a different, large mixing bowl, combine the eggs, milk, salt, and black pepper. Whisk to combine.
Pour the egg and milk mixture, slowly, over the bread and vegetables, making sure to distribute the liquid evenly. When done, cover the top with the remaining cheese.
Place into a heated, 325 degree (Fahrenheit] oven and bake for 45 minutes.
Remove from the oven and let cool for a few minutes before cutting and serving. This dish is also quite good at room temperature, similar to a frittata.
Tender Eye of Round Beef Roast ATK


Ingredients:
beef eye round, kosher salt, fresh ground black pepper

Directions:
First day:  Spread salt evenly over all sides of beef roast.  Wrap in plastic and refrigerate 18 to 24 hours.
Second day (start this process 2 1/2 hours before you wish to serve]:   Preheat oven to 225 degrees F.  Prepare shallow roasting pan with rack.
Unwrap roast, pat dry with paper towels.  Rub vegetable oil over surface.  Coat with 2 teaspoons ground pepper.  Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
Place on roasting rack.  Place thermometer probe in the center of roast, insert from end.
Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F.  DO NOT OPEN OVEN DOOR.  Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
Remove from oven, place on board.  Cover with foil, and allow to rest for 15 minutes before slicing.  The roast will be pink and juicy in the center.
Chocolate-Pumpkin Bread
Category: bread
By linda_wlu

Super moist and chocolaty, almost like chocolate cake, but with hints of pumpkin, cinnamon, and nutmeg

Ingredients:
1 ¼ cups all-purpose flour
1 cup pumpkin
1 cup chocolate chips
½ cup unsweetened cocoa powder
½ cup white sugar
½ cup packed brown sugar
2  eggs
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon powdered sugar for dusting

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan. Combine flour, pumpkin, chocolate chips, cocoa, white sugar, brown sugar, eggs, cinnamon, baking powder, vanilla extract, baking soda, nutmeg, and salt in a large mixing bowl. Blend well. Pour batter into the prepared loaf pan. Bake in the preheated oven until top is firm and a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from the oven and let cool for 15 minutes; dust with powdered sugar.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 loaf

Calories: 212.4
Fat: 5.8 g
Saturated fat: 3.1 g
Carbohydrates: 40.4 g
Sugars: 26 g
Dietary fiber: 3.5 g
Protein: 4.1 g
Cholesterol: 31 mg
Sodium: 159.3 mg
Extra Cheesy Grilled Cheese


Ingredients:
butter, parmesan cheese, provolone cheese, mozzarella cheese

Directions:
Stir together butter and parmesan cheese in a small bowl.
Spread 1 1/2 teaspoons butter mixture on 1 side of each bread slice.
Place 4 bread slices, buttered sides down, on wax paper.  Top with provolone and mozzarella cheeses; top with remaining bread slices, buttered sides up.
Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is melted.
Apricot Baked Ham


Ingredients:
cooked ham, cloves, prepared mustard, brown sugar

Directions:
Preheat oven to 325 degrees.
Score the surface of the ham with shallow diamond-shaped cuts.
Combine preserves and mustard; spread over ham evenly. Pat brown sugar over apricot mixture.
Place ham on a rack in shallow roasting pan.
Bake 20 minutes per pound or until ham is heated through and meat thermometer reads 140 degrees.