xiaoxl/recipe_data huggingface dataset:
Mostarda Di Cremona


Ingredients:
dried figs, pear, dried cherries, dry red wine, sugar, honey, prepared mustard, mustard seeds

Directions:
Place figs, pear, apricots, cherries, and apples into a mixing bowl and stir to mix.
In a saucepan, heat wine, sugar and honey together until boiling.  Boil for 3-4 minutes, or until slightly reduced and syrupy.  Remove from heat and stir in mustard and seeds.
Pour over fruit and allow to steep 24 hours. Jar and refrigerate.
Vegetarian Chicken Veronique


Ingredients:
butter, flour, skim milk, white wine, lemon juice, quorn pieces, green seedless grape

Directions:
In a saucepan over moderate heat, melt butter.
Remove from burner and whisk in flour.
Return to heat and gradually whisk in the milk. Cook, whisking constantly, until thickened.
Add the wine, stock and lemon juice and continue cooking until a thickened sauce forms.
Meanwhile, heat vegetable oil in a large skillet and brown fillets.
Cover fillets with sauce mixture and simmer, covered, for 10 minutes.
Add grapes and simmer for an additional five minutes. Serve and enjoy.
Carrots With Grape and Port Glaze


Ingredients:
carrots, fresh rosemary, salt, butter

Directions:
Peel or scrub  and trim carrot tops, leaving about 1 1/2 inch of carrot top.
Halve any thick carrots lengthwise.
Place in a 4 quart Dutch oven along with the rosemary sprigs. Add water to cover. Season with salt.
Bring to boiling; reduce heat. Simmer, covered for 8-10 minutes or until crisp-tender. Do not over cook.
Drain carefully in a colander; remove and discard rosemary sprigs (some leaves will remain].
Add butter to the Dutch oven; heat just until butter melts.
Return carrots to dutch oven and toss to coat.
Arrange carrots on serving platter, top with some jelly.
NOTE: To substitute for Wild Grape & Port Jelly: whisk together 1/4 C grape jelly and 1 T port, grape juice or apple juice.
Banana Marmalade


Ingredients:
bananas, lemons, rind of, sugar, orange, rind of

Directions:
Peel and slice the bananas into rounds., cut out any dark spots., Combine all the ingredients in a large kettle., Cook over low heat, stirring until the sugar dissolves., Cook, stirring frequently to prevent sticking, for about 15 mins., or until the mixture is of desired consistency., Pour into sterilized jars and seal., Store banana marmalade in a cool place.
Luella's Orange Salad


Ingredients:
boiling water, miniature marshmallow, mandarin oranges, crushed pineapple, Cool Whip

Directions:
Mix large box orange Jell-O with 2 cups boiling water.
Add frozen orange juice.
When congealing, add marshmallows, mandarin oranges and crushed pineapple.( have the canned fruit cold].
Fold in Cool Whip.(have it a little thawed].
Refrigerate until firm.
Pork Tenderloin W/ Mushroom Sauce


Ingredients:
garlic, portabella mushrooms, flour, skim milk

Directions:
In a large bowl, combine mayo, soup mix, and garlic.
Slice tenderloins diagonally into 1/2 inch slices.
Place pork slice and mushroom slices into a bowl with the soup mixture and stir.
Pour into a large saute pan over medium high heat.  Cook 2-3 minutes per side until browned to your preference.
Stir in flour and cook 1-2 minutes.
Stir in milk and lower heat and cook 4-6 minutes on low until the sauce thickens.
Serve.
Greek Pastitsio


Ingredients:
penne pasta, halloumi cheese, ground lamb, olive oil, onion, garlic cloves, fresh rosemary, fresh oregano, nutmeg, red wine, diced tomatoes, halloumi cheese, butter, all-purpose flour, milk, salt, white pepper

Directions:
Cook penne according to package directions. Drain, rinse with cold water to eliminate sticking, and set aside.
Lamb mixture:.
Heat olive oil in a large sauté pan over medium high heat. Brown lamb in two batches, seasoning with salt and pepper. Set lamb aside and pour off excess grease.
Reduce heat to medium and add onion. Cook until translucent, about 5minutes. Add garlic, rosemary, oregano, and nutmeg. Cook another minute. Add wine and deglaze pan.
Reduce wine to about 1 tablespoon. Stir in tomatoes, including liquid, and lamb. Season with additional salt and pepper. Simmer for about 15 minutes. Stir in Haloumi cheese and cook another 5 minutes.
Heat oven to 400°F.
Sauce:.
Heat milk in the microwave on high for 1 1/2 minutes. Melt butter in a sauce pan over low heat. Whisk in flour and cook, stirring constantly, for four minutes.
Slowly pour in hot milk, whisking steadily, and cook until thickened. Slowly whisk in egg yolks. Whisk in kefalotiri (Haloumi or parmegiano] cheese, cooking until melted and thick. Stir in salt and pepper.
Assemble:.
Toss pasta with shredded Haloumi or mozzarella cheese. Layer 3/4 of pasta in the bottom of 9 x 13 casserole dish. Layer meat mixture on top of pasta.
Distribute remaining pasta over meat. Pour sauce evenly over pasta. Place casserole in middle of oven and cook for 35 - 45 minutes or until top is a golden brown.
Serve with fresh crusty bread and a salad.
Tomato and Mushroom Pasta


Ingredients:
dry bow tie pasta, pasta, olive oil, onion, mushrooms, roma tomatoes, garlic clove, butter, soy sauce, parmesan cheese

Directions:
Cook pasta according to directions on package.
In a medium skillet, heat olive oil over medium heat.
Add onions to skillet and saute 3-4 minutes, stirring occasionally, until onions are softening.
Add mushrooms, tomatoes, 1 tablespoon butter, and soy sauce to skillet.
Cook, stirring occasionally, for about 8-10 minutes or until tomatoes are beginning to fall apart.
When pasta is done cooking, drain and toss with remaining 2 tablespoons butter until coated.
Stir in tomato-mushroom mixture and parmesan.
Serve immediately.
Parmesan Mash


Ingredients:
potatoes, butter, milk, parmesan cheese

Directions:
Boil, steam or microwave potatoes until soft; drain well.
Mash potatoes in a large bowl with remaining ingredients until smooth.
Easy No Salt Garlic Croutons


Ingredients:
butter, margarine, olive oil, garlic cloves

Directions:
Preheat oven to 325F degrees., Cut bread into dice-size cubes., Toss into medium size bowl., Mix oil into melted butter in small, separate bowl., Drizzle oil/butter over cubes, while tossing them around in the bowl., Keep tossing, while adding garlic., When evenly coated, place in single layer on ungreased cookie sheet., Bake for 6 to 8 minutes, or until browned., Cool., Store in airtight container or zip lock bag.
Bisquick Custard Pie


Ingredients:
Bisquick, sugar, eggs, milk, flaked coconut, vanilla, butter, nutmeg

Directions:
Preheat oven to 350 degrees., Put all ingredients in blender.  Blend the heck out of it., Pour into 9" buttered pan., Sprinkle with nutmeg and colored sprinkles if you'd like., Bake for 30 minutes or until set., To really gild the lily, serve with a dollop of Cool Whip or whipped cream., Thanks, Mom!
Roasted Shrimp
Category: seafood
By Holly Van Lom

This is a great, simple and fast way to cook shrimp that can go with anything! I've served it over linguine, with orzo and cream sauce, accompanying a steak, or alone as an appetizer - the possibilities are endless!

Ingredients:
1 pound fresh shrimp, peeled and deveined
3 tablespoons olive oil
1 tablespoon garlic salt
1 tablespoon dried parsley
1 teaspoon ground black pepper
¼ stick butter

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp. Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp. Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 232.3
Fat: 16.9 g
Saturated fat: 5.3 g
Carbohydrates: 1 g
Dietary fiber: 0.3 g
Protein: 18.8 g
Cholesterol: 187.8 mg
Sodium: 1600.2 mg
Sex on the Beach III
Category: drinks
By ANG242424

A refreshing cocktail of Vodka, peach schnapps, cranberry and orange juice. Can be served over ice as a drink or strained into a shot or martini glass.

Ingredients:
1 fluid ounce vodka
1 fluid ounce peach schnapps
3 fluid ounces orange juice
3 fluid ounces cranberry juice

Directions:
Fill a highball glass with ice, pour in vodka and peach schnapps, then fill glass with half orange juice and half cranberry juice.

Prep time: 1 min
Total time: 1 min
Yields: 1 serving

Calories: 263.3
Fat: 0.4 g
Saturated fat: 0 g
Carbohydrates: 35.7 g
Sugars: 31.2 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 0 mg
Sodium: 5.1 mg
Instant Pot® Cajun Boiled Peanuts
Category: appetizers-and-snacks
By Soup Loving Nicole

I love boiled peanuts but in the past they've been a bit of hassle to make. They've got to be soaked in water overnight, then you have to wait for the giant pot of water to boil, the water evaporates so you have to add more water every hour, and then every time you do that you have to wait for the water to start boiling again. I knew there had to be a way to simplify the process and the Instant Pot® is the solution. While they still take time, the method is hands-off and they are still done quicker than the 8 hours alone it takes to soak them overnight using the stovetop method.

Ingredients:
8 cups water
1 pound raw Virginia peanuts in shells
⅓ cup salt
1 tablespoon Creole seasoning (such as Tony Chachere's®)
1 tablespoon liquid crab boil seasoning

Directions:
Place water, peanuts, salt, Creole seasoning, and liquid crab boil in a multi-functional pressure cooker (such as Instant Pot®) and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 25 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unplug the cooker but keep the lid on. Let peanuts sit for 2 hours for maximum flavor.

Prep time: 5 mins
Cook time: 3 hrs 25 mins
Total time: 5 hrs 55 mins
Yields: 1 pound

Calories: 162.1
Fat: 14 g
Saturated fat: 1.9 g
Carbohydrates: 4.8 g
Sugars: 1.1 g
Dietary fiber: 2.5 g
Protein: 7.4 g
Sodium: 2411 mg
Broccoli Cheese Squares


Ingredients:
butter, margarine, eggs, milk, flour, baking powder, salt, cheddar cheese, onions, seasoning salt

Directions:
Grease a 9x13 baking pan with the butter., Steam broccoli until partially cooked, about three minutes., Cool and press dry., Beat eggs and milk until frothy., Thoroughly mix dry ingredients., Stir into egg mixture., Fold in broccoli, cheese and onion., Spoon into baking dish, spreading evenly., Sprinkle with seasoned salt., Bake at 350 for 35 minutes., Cool 5 minutes and cut into squares.
Double Down Chocolate Delight


Ingredients:
unsalted butter, honey, canned pumpkin, vanilla extract, eggs, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, ground cardamom, ground nutmeg, cocoa powder, flour, pecans, chocolate chips, peanut butter, powdered sugar, milk, vanilla extract

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9 inch square pan.
In a heavy saucepan over medium heat, melt the butter; remove from heat and mix in honey, pumpkin vanilla and eggs.
In a large bowl blend together the baking powder through flour; mix in the butter mixture just until blended, stir in pecans and chocolate chips; pour into prepared pan,smoothing top if necessary and bake for 30 to 35 minutes or until toothpick inserted off center comes out clean.
Cool in pan on a wire rack.
In a small mixing bowl, beat together the frosting ingredients and spread evenly over cake cooled; refrigerate until ready to serve.
Mock Chicken
Category: everyday-cooking
By SILVERWOLF

This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.

Ingredients:
1 (12 ounce) package firm tofu

Directions:
Leave tofu in original package and place in freezer for 72 hours. Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

Prep time: 15 mins
Total time: 3 days
Yields: 2 cups

Calories: 123.5
Fat: 7.4 g
Saturated fat: 1.1 g
Carbohydrates: 3.6 g
Dietary fiber: 2 g
Protein: 13.4 g
Sodium: 11.9 mg
Fried Calf Liver Sudanese-Style


Ingredients:
olive oil, garlic cloves, salt, ground cinnamon, tomato paste, calf liver, water

Directions:
Heat the oil in a saucepan and  sauté the garlic until it is lightly browned.
Add the salt, cinnamon, and tomato paste and cook for 2 minutes, stirring well.
Add the liver and the water and continue to cook until the liver is cooked to taste.
Serve hot with white rice.
Amar Al Din, [ramadan Apricot Juice]


Ingredients:
apricot, boiling water

Directions:
Cut up the apricot sheets into 4 or 5 stips.
Add water to cover.
Soak until apricot dissolves. (5 hours].
Once apricot is fully dissolved, refrigerate.
Serve cold.
Provincetown Clam Fritters


Ingredients:
minced clams, baking powder, flour, eggs, milk, salt, pepper

Directions:
Preheat your oil or fat to 360°F.
Sift dry ingredients together.
Combine dry ingredients, milk and clam juice into a batter that is smooth and free from lumps.
Fold in clams, mixing thoroughly.
Drop from a spoon into hot fat and fry for about a minute or until golden brown on all sides.
Serve with lemon wedges.
Slow Cooker Beef Stew I
Category: soups-stews-and-chili
By BUCHKO

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Ingredients:
2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1  bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1  onion, chopped
1 ½ cups beef broth
3  potatoes, diced
4  carrots, sliced
1 stalk celery, chopped

Directions:
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Prep time: 20 mins
Cook time: 12 hrs
Total time: 12 hrs 20 mins
Yields: 6 servings

Calories: 576.3
Fat: 30.3 g
Saturated fat: 11.9 g
Carbohydrates: 29.8 g
Sugars: 4.1 g
Dietary fiber: 4.4 g
Protein: 44.1 g
Cholesterol: 131.5 mg
Sodium: 541.5 mg
Blackened Chicken With Basil Pesto & Tortellini.


Ingredients:
boneless skinless chicken breasts, basil pesto, romano cheese

Directions:
Take (2] Boned & Skinned Chicken Breasts and rub in Cajun Blackening Spice, place in a lightly oiled 9x9 inch glass baking pan.  Bake in Oven for 30 minutes at 350 degrees.    Remove from the oven, brush Basil Pesto on both sides and return to oven.  Continue cooking for another 15 to 20 minutes based upon thickness of the breasts.
Preparing the Tortellini:
We used frozen and just followed the directions of placing in Boiling water, reduce heat and cook for 5 minutes.  Drain water, return Tortellini to the pan.  Add in 4 ounces of Jarred Basil Pesto (in the summer we grow our own Basil] and grated Romano cheese.
The first bite will surprise you !  Enjoy !
Pumpkin Biscuits
Category: bread
By Laura Owen

A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
2 ½ cups all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup butter, sliced
2 cups pumpkin puree

Directions:
Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.  Stir in the pumpkin and mix to form a soft dough. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

Yields: 36 biscuits

Calories: 61.6
Fat: 2.7 g
Saturated fat: 1.6 g
Carbohydrates: 8.5 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 1 g
Cholesterol: 6.8 mg
Sodium: 91.7 mg
Yellow Squash and Snow Peas


Ingredients:
fresh snow pea, olive oil

Directions:
Dice squash to 1 inch chunks., Clip tough stem part off of snow peas., Heat oil in wok or skillet to hot but not smoking., Stir in squash and snow peas., Toss and fry till tender., Serve., Salt and pepper to taste.
Arepitas With Chimichurri and Queso Fresco


Ingredients:
Spanish onion, olive oil, lime juice, fresh flat-leaf parsley, fresh cilantro leaves, fresh oregano, garlic cloves, cornmeal, parmesan cheese, fine salt, water, milk, queso fresco

Directions:
Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed.
Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
Using your hand, knead the mixture until a firm but malleable dough is formed.
Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.
Strawberry Kiwi Tart/Tartlets


Ingredients:
vanilla yogurt, sour cream, vanilla flavor instant pudding and pie filling mix, fresh strawberries, kiwi

Directions:
Heat oven to 450.  Prepare pie crust as instructed on box.  Cool completely before filling.
In medium bowl. mix all of filling ingredients with a wire whisk until well blended.  Pour into cooled pie shell or tartlet shells.  Arrange strawberries and kiwi on filling.
In a small bowl, heat other jelly in the microwave for 5 to 10 seconds.  Brush over the fruit.  Refrigerate at least 1 hour before serving.  Store in the refrigerator.
Cooking time is cooling time.
Chocolate Almond Coffee


Ingredients:
brewed coffee, vanilla extract, artificial sweetener

Directions:
Add the almond and vanilla extracts and the cocoa to your brewed coffee and stir until dissolved.
Add cream and sweetener if desired.
Chinese Beef and Asparagus With Black Bean Sauce


Ingredients:
asparagus, soy sauce, fresh ginger, dry sherry, cornstarch, garlic cloves, fermented black beans, salt, sugar, chicken broth

Directions:
Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
(OPTIONAL:  Steam the asparagus pieces for 3-4 minutes.]  Put aside.
Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch] then add the sliced meat.  Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan,  Do not turn but cook over high heat for a moment, until the one side begins to brown.  Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan.  You may want to do this in two batches to keep the meat sizzling.
Heat the pan to hot again and add the garlic.  Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit.  Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt.  Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did].
Add the meat and its drippings and the chicken broth.  Stir to make a sauce, then serve.
Pineapple Mimosas


Ingredients:
frozen limeade concentrate, cold water

Directions:
Combine pineapple juice concentrate, limeade concentrate, and water.
Chill well.
Before serving, carefully add champagne (and/or apple juice].
Add ice or, if desired, Strawberry Ice Cubes to each pitcher before serving. Makes about 3 quarts or 12 servings.
STRAWBERRY ICE CUBES:
Fill two ice cube trays with cleaned fresh strawberries (halve or quarter any larger berries if necessary]. Add water. Freeze until firm.
Skinny Summer Chicken Salad


Ingredients:
boneless skinless chicken breasts, low sodium chicken broth, salt, pepper, red seedless grapes, apple, celery, dried cranberries

Directions:
Place the chicken in a pot and fill the pot enough chicken broth to cover the chicken by about 1-2 inches. Add some salt and pepper.
When the cooking liquid comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes.
Remove the chicken from the pot and let it cool on a plate.
When the chicken is cooling, in a large mixing bowl, whisk the yogurt, veganaise, salt, and pepper together.
Slice the grapes in halves, cube the apple and dice the celery and insert into the mixing bowl.
Add dried cranberry into the mixing bowl.
Toss all the ingredients together with cool shredded chicken.
Chill before serving.
Tortilla Soup I
Category: soups-stews-and-chili
By Joelene Craver

This is a favorite among us Texans, and there are so many diverse ways to prepare it. I have experimented with more entailed recipes, and came up with this one which is just as delicious as the labor intensive ones. Pass around chopped cilantro, cubed avocados, and crumbled Jack cheese for garnish.

Ingredients:
9 cups chicken broth
6 cloves roasted garlic
½ cup chopped tomatoes
½  yellow onion, chopped
2  fresh jalapeno peppers, sliced into rings
1 teaspoon dried oregano
½  yellow onion, sliced
2 cups shredded, cooked chicken meat
1  lime, juiced
6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Directions:
In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes. Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated. Place toasted tortilla strips in each bowl and pour soup over strips.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 148.1
Fat: 2.8 g
Saturated fat: 0.6 g
Carbohydrates: 16.5 g
Sugars: 1.8 g
Dietary fiber: 2.7 g
Protein: 14.8 g
Cholesterol: 35 mg
Sodium: 37.8 mg
Olive Garden Penne Pasta W/ Tomatoes and Ricotta


Ingredients:
tomatoes, basil leaves, extra virgin olive oil, ricotta cheese, marjoram, romano cheese, garlic clove, salt, fresh ground black pepper, fresh parsley

Directions:
CUT a shallow “X” on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
Dried Beef and Cream Cheese Dip


Ingredients:
green onions, cream cheese, sour cream, garlic powder

Directions:
Mix everything together with a mixer, serve with Wheat thins or Triscuits., Enjoy!