xiaoxl/recipe_data huggingface dataset:
Chocolate Chip Oatmeal Cake
Category: desserts
By Cathie

This quick and simple recipe makes enough chocolate chip-studded cake to delight a crowd.

Ingredients:
1 ¾ cups boiling water
1 cup rolled oats
1 cup packed brown sugar
1 cup white sugar
½ cup butter
2  eggs
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
½ teaspoon salt
1 cup semisweet chocolate chips
½ cup chopped walnuts

Directions:
Mix water and oatmeal in mixing bowl, and let sit 10 minutes. Add sugars, butter or margarine, and eggs. Mix well. Add flour, baking soda, cocoa, and salt. Blend. Pour into greased and floured 10 x 15 x 1 inch jelly roll pan.  Top with chocolate chips and chopped nuts. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.

Yields: 1 - 10 x 15 x 1 inch cake

Calories: 203.3
Fat: 8.3 g
Saturated fat: 4 g
Carbohydrates: 31.5 g
Sugars: 21.2 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 25.7 mg
Sodium: 138.3 mg
Butterbeer


Ingredients:
milk, honey, butter, cinnamon, sugar, vanilla

Directions:
In single cup or on stovetop:.
Melt butter and honey together.
Add milk, sugar, vanilla, and butterscotch.
Heat until it reaches desired temperature (hot drink].
Mix in hot chocolate powder and cinnamon (the cinnamon is very strong, 1 tsp tends to be too much, so I recommend just a little pinch for extra flavor].
Crumbly Blackberry Crisp


Ingredients:
sugar, flour, fresh blackberries, butter, flour, sugar, baking powder, egg, butter

Directions:
Preheat oven to 375°F., Mix sugar and the 2TBS of flour in a bowl., Add berries and toss to coat evenly., Add berries to a well buttered 9x9x2 baking pan., Combine 1 cup flour, sugar and baking powder. Mix well., Make a well in the center and add beaten eggs., Beat until the mixture is crumbly., Sprinkle the crumbs over berries., Drizzle melted butter over crumbles., Bake for 45 minute or until crisp., You may want to place a baking sheet under the crisp in case of spillover.
Canned Trout


Ingredients:
"table salt"

Directions:
Will need 4 - pint mason jars with lids rings, a pressure cooker or canner, a clean dish towel Jar lifter and a wire rack.
Clean and sterilize the jars check for cracks etc.
Pack jars with fish  (do not de-bone], leave 1 inch headspace, add 1/2  teaspoons table salt.
Seal jars tight but not too tight or will crack,.
Set on wire rack in cooker and add 3 inches of water.
Lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.
DO NOT USE QUICK RELEASE METHOD.  Turn off stove and let cool down naturally.
Take out jars carefully and set on towel watch and make sure the seals pop. If one doesn’t pop put in fridge for use.
Make patties out of trout with flour milk and  damp crackers (just like you would salmon] and fry them.
B.L.T. Salad with Basil Mayo Dressing
Category: salad
By Kimber

Tangy, crunchy salad with all the things you love about the wonderful B.L.T. sandwich!  You will make this again and again!

Ingredients:
½ pound bacon
½ cup mayonnaise
2 tablespoons red wine vinegar
¼ cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature. In a large skillet over medium heat, toss the bread pieces with the salt and pepper.  Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown. In a large bowl mix together the romaine, tomatoes, bacon and croutons.  Pour the dressing over the salad and toss well.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 439.8
Fat: 34.1 g
Saturated fat: 6.3 g
Carbohydrates: 23.4 g
Sugars: 2.3 g
Dietary fiber: 4 g
Protein: 12.2 g
Cholesterol: 30.8 mg
Sodium: 1343.5 mg
Mandarin Orange & Romaine Salad


Ingredients:
canola oil, sugar, tarragon vinegar, salt, pepper, romaine lettuce, mandarin oranges, celery rib, green onions, fresh parsley

Directions:
"In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat."
Chicken Parmesan


Ingredients:
chicken breasts, fresh basil, fresh parsley, parmesan cheese, eggs, milk, mozzarella cheese, canola oil

Directions:
Combine bread crumbs, basil, parsley, and parmesan in a small bowl; set aside.
Combine eggs and milk in a small bowl; set aside.
Place chicken breasts between two sheets of wax paper and pound until 1/4-inch thick.
Clean up edges of chicken with a knife.
Place chicken in egg mixture coating the whole breast.
Dredge chicken in bread crumb mixture coating evenly.
Heat canola oil in a large skillet to 350°F.
Place chicken in oil and cook 4 minutes on each side untilT golden brown.
Take chicken out and place in a casserole dish.
Top with marinara and shredded mozzarella.
Bake at 350°F until cheese is melted and bubbly.
Cornbread (Or Muffins) Ww


Ingredients:
all-purpose flour, yellow cornmeal, baking powder, red bell peppers, salt, whole kernel corn, 1% low-fat milk, skim milk, egg substitute

Directions:
Combine dry ingredients, bell pepper and corn in a bowl.
Stir well and make a well in the center.
Combine milk and next 3 ingredients, stir well and add to flour mixture, stir until moist.
Pour into sprayed muffin pan or cast iron pan.
Bake 375 for 20 minutes for muffins.
Bake 375 for 25 minutes in a cast iron pan.
Spicy Mocha


Ingredients:
cinnamon sticks, sugar, powdered sugar

Directions:
Combine the milk, chilies and cinnamon sticks in a heavy large saucepan.
Bring to a simmer over high heat.  Remove from heat, cover and steep for 15 minutes.
Whisk in the espresso, sugar and 1 cup of the cocoa powder.
Bring the hot chocolate to a simmer, whisking often.
Discard the chilies and cinnamon sticks.
Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend.
Add the cream and whisk until the mixture is thick.
Ladle the hot chocolate into 8 mugs.  Spoon the whipped cream on top and serve immediately.
"company's Coming" Rice


Ingredients:
rice, sliced water chestnuts, butter

Directions:
Preheat oven to 350 degrees., Place rice, uncooked, in a baking dish., Pour in soups, add water chestnuts., Cut butter into chunks and drop onto soups., Bake uncovered for 45 minutes or until it is bubbling and top has browned.
Red Wine Pan Sauce for Steak


Ingredients:
ketchup, vinegar, soy sauce, ground cumin, cayenne, salt, pepper, olive oil, shallot, garlic clove, red wine

Directions:
In a bowl, combine ketchup,  vinegar, soy sauce, cumin, cayenne, salt, and pepper; set aside.
In a skillet over medium-high heat, heat olive oil, shallot and garlic clove for 1 minute.  Add red wine and simmer for 2 minutes.  Remove from heat.
Whisk in the ketchup mixture.  Serve with steak.
Rice Pudding (Light) Without Raisins


Ingredients:
white rice, warm water, brown sugar, ground cinnamon, kosher salt, egg, light butter, vanilla extract

Directions:
Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
Stir in egg whites and cook for another 5 minutes.
Remove from heat and stir in butter and vanilla extract.
Easy Lettuce Wraps
Category: trusted-brands-recipes-and-tips
By Kikkoman

Lettuce leaves are great wraps for stir-fried pork. This fun recipe is bursting with Asian flavors!

Ingredients:
⅓ cup Kikkoman Stir-Fry Sauce
1 tablespoon dry sherry
1 teaspoon cornstarch
1 pound ground pork
½ cup chopped onion
2 cloves garlic, minced
¼ cup coarsely chopped cilantro leaves
½ teaspoon Oriental sesame oil
Iceberg lettuce leaves

Directions:
Combine stir-fry sauce, sherry and cornstarch; set aside. Stir-fry pork, onion and garlic together in hot wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook, stirring, until pork is evenly coated with sauce. Remove from heat; stir in cilantro and sesame oil. To serve, place desired amount of meat mixture in lettuce leaf and wrap to enclose.

Yields: 4 servings
Praline Sweet Potatoes
Category: side-dish
By MKENNON

The best sweet potatoes you will ever eat!

Ingredients:
4 cups mashed sweet potatoes
½ cup white sugar
2 tablespoons vanilla extract
4  eggs, beaten
½ pint heavy cream
¼ pound butter
1 cup packed brown sugar
½ cup all-purpose flour
1 ¼ cups chopped pecans

Directions:
Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture. Bake for 30 minutes in the preheated oven.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 451.5
Fat: 25.1 g
Saturated fat: 10.7 g
Carbohydrates: 52.5 g
Sugars: 31.6 g
Dietary fiber: 2.7 g
Protein: 5.9 g
Cholesterol: 109.5 mg
Sodium: 154.5 mg
Polynesian Roast Beef for Crock Pot


Ingredients:
top round roast, all-purpose flour, salt, pepper, onion, pineapple, brown sugar, cornstarch, ground ginger, beef broth, soy sauce, garlic, green pepper

Directions:
Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; slowly whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.
Anitas Lemon Chicken


Ingredients:
chicken breasts, lemon juice, butter, Worcestershire sauce

Directions:
Put all in crock pot and cook on low all day long (8-10 hours] or high (5-6 hours].
You can also cook this in the oven on 350° for about and hour or maybe a little more--just check for doneness.
The lemon sauce is good on mashed potatoes and rice!
Whole Wheat Banana Muffins


Ingredients:
whole wheat flour, baking soda, salt, nutmeg, cinnamon, olive oil, unsweetened applesauce, honey, bananas, eggs, warm water

Directions:
Preheat 325. Use cooking spray to lightly grease your muffin pan.
Mix dry ingredients.
Mix oil, applesauce, honey, eggs, then, bananas.
Add liquid ingredients to the dry ingredients gradually while adding warm water occasionally to help moisten the mixture.
Bake for about 13 minutes.
Asian Chicken and Snow Pea Noodle Bowl


Ingredients:
chicken broth, snow peas, carrot, chili sauce, green onion, cilantro, lime juice, soy sauce, ginger

Directions:
Bring broth to a boil  in a large saucepan over high heat.
Stir in vermicelli or other noodle, return to boil.
Reduce heat to medium high and simmer about 6 minutes.
Stir in chicken, snow peas, carrots and chili sauce.
Simmer about 2 minutes.
Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
Serve immediately.
Mediterranean Farfalle
Category: side-dish
By Karyn Knight

This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold.

Ingredients:
1 (12 ounce) package farfalle pasta
1 pound chorizo sausage, crumbled
¼ cup fresh basil leaves, cut into thin strips
½ cup pine nuts
2 cloves garlic, minced
½ cup grated Parmesan cheese
1 cup diced tomato
½ cup olive oil
¼ cup red wine vinegar

Directions:
Cook pasta in salted, boiling water until al dente. While the pasta is cooking, brown chorizo over medium heat.  Add nuts and brown them also; do not burn!  Add garlic, and remove from heat. Drain pasta.  In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss.  Serve.

Yields: 6 - 8 servings

Calories: 691.8
Fat: 48 g
Saturated fat: 13.4 g
Carbohydrates: 39.7 g
Sugars: 2.6 g
Dietary fiber: 2.4 g
Protein: 26.9 g
Cholesterol: 62.1 mg
Sodium: 893 mg
Smoked Salmon Pizza
Category: seafood
By Melissa Harrington

This is a winning combination of foods! If you love salmon and pizza, you're sure to love this quick simple fix!

Ingredients:
1 (12 inch) pre-baked pizza crust
1 tablespoon olive oil
1 cup smoked salmon, cut into 1/2 inch pieces
½ (6 ounce) jar marinated artichoke hearts, drained and quartered
2 tablespoons chopped sun-dried tomatoes
2 cups shredded mozzarella cheese

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza. Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 - 12 inch pizza

Calories: 536.3
Fat: 21 g
Saturated fat: 8.5 g
Carbohydrates: 54.8 g
Sugars: 3.3 g
Dietary fiber: 3 g
Protein: 34.9 g
Cholesterol: 54 mg
Sodium: 1310.8 mg
Rhubarb Old-fashioned Cobbler


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, egg, milk, sugar, cornstarch, butter, water, rhubarb, cinnamon

Directions:
Pre-heat oven to 400 degrees.
Mix first four topper ingredients.
Cut in butter until mixture resembles course crumbs.
Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
Set Aside.
Combine sugar, cornstarch, cinnamon (optional], water, butter and rhubarb.
Bring to a boil.
Cook and stir for 1-2 minutes.
Pour hot rhubarb filling into 8" round or square baking dish.
Immediately spoon on biscuit topper in 6 mounds.
Bake at 400 degrees for about 25 minutes.
Serve with cream or ice cream.
Galettes à La Mélasse (Molasses Cookies)


Ingredients:
molasses, boiling water, baking soda, egg, salt, ginger, clove, cinnamon, flour

Directions:
Dissolve baking soda in boiling water or tea and set aside to cool .In a large bowl ,mix molasses and oil together.Add beaten egg ,mix.
Add water and baking soda .
In a seperate bowl , mix together the rest of dry ingredients .
Slowly add dry ingredients to wet. You will have a nice soft dough .
Drop by tbs onto a greased cookie sheet .
Cook at 350F for 10 to 15 minute.
Grilled Chicken Adobo


Ingredients:
onion, lime juice, garlic cloves, cumin, oregano, thyme, boneless skinless chicken breasts, fresh cilantro

Directions:
Combine onion, lime juice and garlic in food processor. Process until onion is finely minced.  Transfer to Ziplock bag.  Add cumin, oregano, thyme and red pepper; knead bag until blended.  Place chicken in bag; press air out and seal.  Turn to coat chicken with marinade.  Refrigerate 30 minutes or up to 4 hours.
Spray grid with Pam.  Prepare grill for direct cooking.  Remove chicken from marinade; discard marinade.  Place chicken on grid 3-4" from medium hot coals.  Grill 5-7 minutes per side our until no longer pink in the center.  Garnish with cilantro.
Squash with Ginger and Orange


Ingredients:
squash, butter, margarine, fresh ginger, nutmeg

Directions:
Mash Squash.
Add all the other ingredients and mix well.
Serve now or Cover and refrigerate and pop in 350F degrees oven For 20-25 minutes  just before serving.
If you wish sprinkle buttered crumbs on top just before popping in the oven.
Indonesian Liver ( Beef, Chicken or Pork )


Ingredients:
chicken livers, coconut milk, kaffir lime leaves, lemongrass, shallots, garlic cloves, red chili peppers, galangal, ground galangal, powdered turmeric, fresh ginger, salt

Directions:
Clean the liver and chop into chunks of approx 1 inch.
Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
Heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes Add the liver and fry for another 2 minutes.
Then add the coconut milk, start with 1 ½ cup you can always add more to taste, simmer without covering for about 15 minutes, the sauce should be thick and the liver cooked, watch that you don’t over cook the liver Taste for salt and serve this with rice as a main dish or part of an Indonesian Rijsttafel.
Ovengold® Turkey & Pepperhouse Gourmaise® Pinwheels


Ingredients:
"romaine lettuce"

Directions:
Place the wrap onto a work surface.
Spread the Pepperhouse Gourmaise onto the wrap, inching it close to the outer edges.
Sprinkle the lettuce evenly over the top, followed by the turkey, overlapping the cold cuts if necessary to fit it all onto the wrap.
Fold & wrap the sandwich.
Slice the wrap evenly into 8 pieces and service with additional Pepperhouse Gourmaise on the side.
Cornbread


Ingredients:
all-purpose flour, sugar, eggs, milk, butter

Directions:
MIX EVERYTHING JUST UNTIL MOISTENED.
PLACE ABOUT 2 T CRISCO IN BAKING PAN (SMALL] AND MELT IN 425 OVEN.
WHEN CRISCO IS MELTED TILT TO COVER PAN AND POUR BATTER INTO THE PAN.
BAKE UNTIL GOLDEN BROWN.
Blue Sunset


Ingredients:
fresh pineapple chunks, banana, mango, sugar substitute, vanilla extract, sea salt, fresh blueberries

Directions:
Puree all ingredients, except blueberries, in blender until smooth.
Pour out about half the mixture into serving glasses, filling each glass about halfway.
Add the blueberries to the remaining mixture in blender, blending until smooth.
Gently pour the blueberry mixture over the pineapple mango mixture in the glasses.
Note: Pouring the mixture over the back of a spoon helps keep the layers separate.
Korean Beef Stew
Category: soups-stews-and-chili
By camille

Korean beef stew so tender, sweet and spicy. Definitely a dish everyone will crave for. Garnish with chopped green onion and additional toasted sesame seeds.

Ingredients:
½ stick butter
2  onions, sliced
2 tablespoons minced  garlic
2 ¼ pounds boneless stewing beef, cut into 1-inch (2.5 cm) pieces
6 cups water
¾ cup rice wine
½ cup soy sauce
½ cup brown sugar
⅓ cup honey
5  shiitake mushrooms, sliced
½ teaspoon chile-garlic sauce
1  carrot, sliced
¼ cup toasted sesame seeds
salt and ground black pepper to taste
2 tablespoons sesame oil

Directions:
Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes. Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with the beef. Simmer until beef is tender, about 60 minutes more. Add carrot and sesame seeds to the skillet with the stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 517.8
Fat: 28.7 g
Saturated fat: 11.3 g
Carbohydrates: 36 g
Sugars: 28.2 g
Dietary fiber: 2.1 g
Protein: 23.9 g
Cholesterol: 85.7 mg
Sodium: 1047.8 mg
Jessgarfield's Milo Biscuits


Ingredients:
butter, caster sugar, brown sugar, vanilla essence, eggs, self-raising flour

Directions:
Preheat oven to 180*. Grease oven trays.
Beat butter, sugars, and vanilla in a large bowl with an electric beater until creamy.
Add egg and beat until well combined.
Fold in flour and Milo. Add Milo cereal pieces.
Roll heaped teaspoons of mixture into balls and place on oven trays, about 4cm apart. Flatten slightly with a fork.
Bake for about 12-15 minutes, or until golden brown.
Leave to cool for 5 minutes. Serve warm, or cooled.
CREAMY CHILLI CHICKEN


Ingredients:
chicken breast fillet, onion, red capsicum, green capsicum, garlic, hot chili powder, cumin powder, cheese, salt, black pepper, penne pasta

Directions:
cook the pasta according to directions on packet. drain and put aside.
in a large deep frypan, in a little oil, saute chicken till cooked through but not brown.  drain and put aside.
using the same pan, saute the onion, capsicum, onion and garlic until capsicum is tender.
add the chicken back to the pan along with the chilli and cumin. stir to coat chicken.
add the cream and the cheese. stir until cheese is melted.
add in the pasta and stir till combined.
simmer until pasta is heated through.
serve.
Robust Beet Salad by Dr Andrew Weil


Ingredients:
beets, brown sugar, rice vinegar, cider vinegar, water, wasabi powder, mustard powder, extra virgin olive oil, onion, salt

Directions:
Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes.
Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
This salad will keep for a week in the refrigerator.
Potato Bread (Bread Machine)


Ingredients:
milk, soymilk, water, canola oil, salt, bread flour, sugar, white pepper, active dry yeast

Directions:
Add all ingredients to bread machine in order listed, or as recommended by your bread machine.
Select desired setting and press start.
I make this using the basic cycle and the lightest crust setting.
Blueberry Pudding


Ingredients:
fresh blueberries, brown sugar, all-purpose flour, all-purpose flour, unsalted butter, milk, egg, lemons, rind of, vanilla

Directions:
Preheat oven to 350 and grease a 9-inch pie plate.
Place blueberries in medium bowl.
Combine 1/4 cup of the brown sugar and 1 Tbsp.
of the flour; toss with blueberries to coat.
Spoon mixture into pie plate.
In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
Mix in remaining 1/2 cup brown sugar.
Add milk, egg, lemon peel and vanilla, and blend well.
Pour batter over blueberry mixture.
Bake until firm and golden brown, about 55 minutes.
Cool at least 10 minutes before serving.
Top with whipped topping if desired.
Dwight D. Eisenhower Barbecue Sauce


Ingredients:
butter, canned tomatoes, vinegar, sugar, paprika, onion, salt, chili powder, Worcestershire sauce, Tabasco sauce, black pepper

Directions:
Mix ingredients in a small sauce pan., Simmer for about 15 minutes., Use for basting meat or chicken, and serve as sauce for it as well., This makes a lot of barbecue sauce so you will want to store some for later use.
The Real Italian Bruschetta


Ingredients:
roma tomatoes, red onion, fresh basil, garlic cloves, red wine vinegar, olive oil

Directions:
chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
add red wine vinegar and oil, and salt/pepper and mix well.
let sit.
meanwhile grill/ or broil bread until just toasted.
serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.
Captain Morgan's Spiced Rum Pumpkin Pie


Ingredients:
jumbo eggs, spiced rum, fine sea salt, pumpkin pie spice, ground allspice, ground nutmeg, ground cloves, brown sugar, Libby's canned pumpkin, heavy cream

Directions:
Pre-heat oven to 450 degrees F.
Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
Pour filling into pie shell.
Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
Remove pie and place on a rack to cool.