xiaoxl/recipe_data huggingface dataset:
Cracked Wheat Bread I
Category: bread
By Sue Litster

This is a nice light loaf.

Ingredients:
1 ¼ cups water
2 tablespoons margarine, softened
2 tablespoons dry milk powder
2 tablespoons brown sugar
1 ¼ teaspoons salt
3 cups bread flour
⅓ cup whole wheat flour
¼ cup cracked wheat
1 ¼ teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1.5 pound loaf

Calories: 49.8
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 7.3 g
Sugars: 2.9 g
Dietary fiber: 0.8 g
Protein: 1.4 g
Cholesterol: 0.2 mg
Sodium: 270.7 mg
Soft, Moist and Gooey Cinnamon Buns
Category: bread
By FIONASMOM

I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy!

Ingredients:
1 cup milk
1  egg, beaten
4 tablespoons melted butter
4 tablespoons water
½ (3.5 ounce) package instant vanilla pudding mix
4 cups bread flour
1 tablespoon white sugar
½ teaspoon salt
2 ¼ teaspoons bread machine yeast
½ cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
¼ cup chopped walnuts  (Optional)
¼ cup raisins  (Optional)
1 teaspoon milk
1 ½ cups confectioners' sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract

Directions:
In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle. When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle. Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled. Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Prep time: 15 mins
Cook time: 20 mins
Total time: 3 hrs 35 mins
Yields: 2 dozen buns

Calories: 164.7
Fat: 8.9 g
Saturated fat: 5.1 g
Carbohydrates: 21.2 g
Sugars: 19.9 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 28.9 mg
Sodium: 142.6 mg
Super Spicy Stuffed Sausage Shells


Ingredients:
shell macaroni, hot Italian sausage, ricotta cheese, onion, garlic cloves, olive oil, nutmeg, flat-leaf Italian parsley, egg, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Cook pasta according to package instructions.
While pasta is cooking, cook chopped sausage until browned and cooked thoroughly inside.
In a large mixing bowl, combine all remaining ingredients except marinara sauce(reserve 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese]. Add salt and pepper to taste. Add cooked sausage to mixture.
Drain pasta when it is al dente.
Pour about 1/2 cup of the marinara sauce in the bottom of a 9x12 baking pan.
Pick up one shell at a time and carefully stuff 1-2 tablspoons of the mixture into the shell.  Place the stuffed shells next to one another inside the baking dish.
Pour the remaining marinara sauce all over the tops of the stuffed shells.
Cover dish with foil and bake approximately 40 minutes or until the sauce is bubbling.
In the remaining 5 minutes, sprinkle remaining 1/2 cup mozzarella cheese and 1/2 parmesan cheese on top.
Serve hot!
I Love Brussels Sprouts


Ingredients:
water, kosher salt, Brussels sprout, unsalted butter, pepper

Directions:
Bring the water and salt to a boil.
While the water comes to a boil remove the Sprouts from the stalk and trim them well, cut and 'x' into the stem end and wash.
Divide them into 2 cup portions and blanch in the boiling water for 4 to 5 minutes making sure not to over-cook them. They should still have a crunch to them.
Drop into very cold water for 30 seconds to set the color and then let them come to room temperature on a tea-tower lined sheet pan.  You can freeze them once they are cool and then seal them in a food saver, or continue with your recipe.
Continue with your recipe -OR- Just before serving, melt the butter in a pan and when the butter almost stops sizzling add 2 cups of the blanched Brussels Sprouts and toss them in the butter until you can easily pierce them with the tip of a knife.
Serve piping hot.
Grilled Polenta Rounds


Ingredients:
water, salt, cornmeal

Directions:
In a medium saucepan, over high heat, bring the water to a boil.
Add the salt and in a steady stream, add the cornmeal, stirring vigorously.
Cook and stir for 10 minutes, until the polenta is smooth and leaves the side of the pan.
Transfer the hot polenta into a clean empty orange juice cans.
Let cool and then refrigerate until firm.
Open the end of the cans with a can opener and shake polenta out or push it out.
Cut into 1/2" slices.
Grill or saute polenta rounds in olive oil or butter.
Healthy Mediterranean:roasted Red Pepper & Feta Dip #3


Ingredients:
red bell peppers, extra virgin olive oil, garlic cloves, feta cheese, lemon juice, parsley

Directions:
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers.
Puree all ingredients including peppers  in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
Cinnamon Sticks


Ingredients:
margarine, honey, sugar, cinnamon

Directions:
Heat oven to 350.
Unroll dough; separate into strips.
Combine margarine and honey; brush over strips.
Twist each strip on flat surface.
Place 1 inch apart on large ungreased cookie sheet.
In small bowl, combine sugar and cinnamon; sprinkle evenly over strips.
Bake for 15 to 18 minutes or until golden brown.
Beef and Noodle Skillet


Ingredients:
ground beef, sour cream, milk, parmesan cheese, green onion

Directions:
Cook noodles according to package directions., Drain and combine with mix, ground beef, mushrooms, sour cream and milk., Cook and stir until thoroughly heated., Sprinkle with cheese., Garnish with green onions, if desired.
Fettuccine Alfredo


Ingredients:
fettuccine pasta, butter, heavy cream, salt, fresh ground black pepper, parmigiano-reggiano cheese, parmesan cheese

Directions:
Cook pasta according to package directions.
While pasta is being prepared, melt butter in large skillet; add cream, salt and pepper.  Bring to a boil and simmer for a few minutes uncovered to reduce and thicken sauce.
Remove from heat and add cooked fettuccini and 1 cup Parmigiana Reggiano.  Toss to combine and serve immediately with an extra sprinkling of Paremesan cheese over the top, if desired.
NOTE:  The success of this dish depends entirely on the use of fresh Parmesan cheese.
Feel free to add any vegetables or meat to this basic recipe.  Delish!
Lemon-Chicken Stir Fry


Ingredients:
angel hair pasta, onion, broccoli florets, sugar snap pea, chicken broth, dried thyme, lemon, rind of, cornstarch, lemon pepper, cherry tomatoes, grape tomatoes, salt

Directions:
Prepare pasta according to package directions, drain and set aside.
In a large skillet, heat oil over medium-high heat.
Add the chicken and onion; stir-fry for 5-6 minutes or until chicken is no longer pink.
Add in the broccoli and peas; stir-fry 4-5 minutes or until crisp-tender.
In a small bowl, mix together the broth, thyme, lemon peel, cornstarch, and lemon pepper.
Pour into chicken mixture; cook 1-2 mintues or until sauce is thickened and veggies are cooked.
Stir in tomatoes; cook until just heated; season with salt if needed.
Serve chicken mixture over angel hair pasta.
Kikuchan's Potato-Crab Salad
Category: salad
By KIKUKAT

A fluffy seafood-potato salad which can be served anytime.  This is a fancy version of the salad that's on every respectable plate lunch in Hawaii.  Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff. Note:  Most potato salads in Hawaii do not include mustard

Ingredients:
6 small russet potatoes
3  hard-cooked eggs, chopped
1 (6 ounce) can lump crabmeat, drained
1 (2.25 ounce) can sliced black olives, drained
½  carrot, grated
½ cup mayonnaise, or to taste
½ teaspoon white sugar
salt and pepper to taste

Directions:
Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold. In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

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

Calories: 214.7
Fat: 8 g
Saturated fat: 1.5 g
Carbohydrates: 27 g
Sugars: 2.5 g
Dietary fiber: 3.2 g
Protein: 9.5 g
Cholesterol: 92.3 mg
Sodium: 315.9 mg
Shannon's Strawberry Pineapple Parfait


Ingredients:
strawberries, strawberries

Directions:
Layer in a parfait glass pineapple then yogurt then strawberries., Top with the Grape Nuts.
Thai Peanut Sauce


Ingredients:
scallion, garlic cloves, gingerroot, water, peanut butter, soy sauce, rice vinegar, brown sugar

Directions:
Heat oil in Wok over moderate heat
Cook scallions, garlic and ginger, stirring, about 1  minute.
Add remaining ingredients and bring to a simmer, stirring constantly until mixture is smooth.
Then added cooked chicked and let it thicken
We had this with rice, you could also use it as a dipping sauce.
This sauce will last for about one month in the refrigerator with out chicken.
Butter Chicken


Ingredients:
butter, onion, cinnamon, garlic, gingerroot, ground turmeric, chili powder, honey, sake, chicken breast, diced tomatoes with juice, fresh tomatoes, tomato paste, plain yogurt

Directions:
Cut chicken into small cubes (1 inch] and set aside.
Slice onions into thin wedges.
Melt butter until frothy. Add onions and cinnamon and fry lightly until onions are transparent.
Stir in crushed ginger and garlic.
Add turmeric, chili and coriander, and sauté over medium heat.
Add cubed chicken and sauté, stirring constantly until chicken has turned white.
Pour ground almonds, tomatoes and tomato paste.
Mix thoroughly.
Cover and simmer for 20 minutes.  Add yogourt and heat through.
Serve on basmati rice with a salad and indian bread.
Note: I usually add a tsp of honey and a splash of sake and let it simmer.
Sweet Green (Mung) Bean Soup


Ingredients:
coconut milk powder, coconut milk, water, white sugar, pandan leaves

Directions:
Wash the beans, drain.
Put beans in saucepan with lid, cover with water.
Cover with lid, simmer for about 15 minutes over low heat.
Add pandan leaves (tie them into a knot for easy removal later], continue to simmer for another 15 minutes.
After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much].
Just before serving, add the coconut milk.
Serve hot.
Creamy Macaroni and Cheese
Category: main-dish
By USA WEEKEND columnist Pam Anderson

Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety.

Ingredients:
1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
⅓ cup flour
1 ½ tablespoons Dijon mustard
½ cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese

Directions:
Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Yields: 10 servings

Calories: 529.1
Fat: 26.5 g
Saturated fat: 16.1 g
Carbohydrates: 47.1 g
Sugars: 8.5 g
Dietary fiber: 2.2 g
Protein: 25.1 g
Cholesterol: 82.3 mg
Sodium: 1202.9 mg
French Toast Waffles
Category: breakfast-and-brunch
By Fred Fields

Tired of plain old waffles? Do you love French toast, but don't like the hassle? Then  try this recipe that combines the ease of waffles with the taste of French toast!

Ingredients:
1 cup pancake/waffle mix
2 teaspoons white sugar
1 teaspoon ground cinnamon
½ cup cold milk
2  eggs
1 teaspoon vanilla extract

Directions:
Preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar and cinnamon. Stir in milk, eggs and vanilla extract. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 waffles

Calories: 122.5
Fat: 2.5 g
Saturated fat: 0.8 g
Carbohydrates: 19.9 g
Sugars: 2.6 g
Dietary fiber: 0.2 g
Protein: 4.7 g
Cholesterol: 63.6 mg
Sodium: 354.2 mg
Whole Wheat Coconut Cookies


Ingredients:
butter, sugar, cognac, brandy, instant coffee granules, walnuts, baking powder, whole wheat flour, powdered sugar

Directions:
Preheat oven to 175°C Line a cookie sheet with parchment paper.
Beat butter and sugar until light and fluffy.
Add the rest of the ingredients and mix. The dough is quite stiff and crumbly, but you should still be able to form it into balls that stick together.
Roll dough into 1 inch balls and place on the cookie sheet.
Bake in the preheated oven for about 15 minutes or until golden. Allow to cool on the cookie sheet for a while and then transfer carefully on a wire rack to cool completely (the cookies are very fragile when hot].
Dust warm cookies with powdered sugar.
Loaded Baked Potato Soup (Gluten Free)


Ingredients:
baking potatoes, chicken broth, milk, cheddar cheese, green onions, sour cream

Directions:
Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
Slightly crush potatoes with a potato masher.
Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
Serve topped with reserved bacon, cheese, onions, and sour cream.
Grilled Spiced White Mushrooms


Ingredients:
cumin seed, unsalted butter, fresh flat-leaf parsley, hot red pepper flakes, garlic clove, white mushrooms, olive oil, salt, black pepper

Directions:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas]. (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting], hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.].
While coals are lighting, heat a dry small heavy skillet (preferably cast-iron] over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste], and garlic until combined well.
Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
Cooks' notes: •If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.•If you aren't able to find medium mushrooms, you can use small ones but will need to grill them on a lightly oiled perforated grill sheet or slide them onto soaked wooden skewers to prevent them from falling through the grill rack.
Steakhouse London Broil


Ingredients:
olive oil, red wine vinegar, beef round steak

Directions:
In large plastic food bag or 13x9-inch glass baking dish, blend recipe mix, oil and vinegar.
Add steak, turning to coat.
Close bag or cover, and marinate in refrigerator 30 minutes to 3 hours.
Remove meat from marinade, discarding marinade.
Grill or broil, turning occasionally, until desired doneness.
Slice meat thinly across the grain.
Garlic Chicken: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak.
Marinate as directed.
Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is no longer pink.
Dark Chocolate Cake-Like Brownies


Ingredients:
salted butter, sugar, maple syrup, eggs, vanilla, half-and-half, whole wheat flour, white flour, baking powder, evaporated milk, sugar

Directions:
Melt dark chocolate bars in a double boiler until melted and add butter until melted.
Add sugar and maple syrup and blend.
After cool, add 3 or 4 eggs and whisk together well.
Add 2 teaspoons vanilla.
Add milk or half and half and whisk together well.
In a separate large bowl,  add 1/2 cup whole wheat flour and 1 1/2 cups white flour together with 1 teaspoons baking powder.   Whisk until well blended.
Add liquid ingredients from pan into the bowl of dry ingredients.   Mix until well blended.
Bake at 350 degrees in middle of oven for 20-30 minutes depending on whether you use a metal or glass pan.  Metal pans cook brownies faster.  A knife inserted in center should come out clean when they are done.
For the frosting or glaze (depending on how much liquid you use] melt 4 or 5 ounces of the semi-sweet chocolate in double boiler and add sugar until dissolved.  Place mixture in a mixing bowl and add evaporated milk until you get desired consistency.  You can vary amount of sugar for taste.
Turkey Sandwich Supreme (Serves Six)


Ingredients:
mozzarella cheese, frozen chopped spinach, onion, plum tomatoes

Directions:
Preheat oven to 350°F.
Slice top off of bread and set aside; carefully hollow out loaf leaving 1 inch of sides and bottom (reserve removed bread for other use].
Brush inside and top of bread with dressing, then line bottom of shell with turkey.
Toss together 1/2 cup cheese, spinach, onion and tomatoes; spoon over meat.
Sprinkle with remaining cheese.
Replace top, then wrap loaf in foil.
Bake 1 hour.
Cool 10 minutes before removing foil and slicing into wedges.
Can be served hot or cold.
Magic Peanut Butter Middles
Category: desserts
By Gerry Burns

Chocolate cookie with a surprise peanut butter center.

Ingredients:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ cup white sugar
½ cup packed brown sugar
½ cup soft margarine
¼ cup peanut butter
1 teaspoon vanilla extract
1  egg
¾ cup confectioners' sugar
¾ cup peanut butter

Directions:
In small bowl blend flour, cocoa and baking soda.  Mix until well blended. In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy.  Add vanilla and egg, beat. Stir in flour mixture until blended.  Set aside. To make Filling:  Combine confectioner's sugar and 3/4 cup peanut butter.  Blend well. Roll filling into 30 1-inch balls.  For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely.  Place 2 inches apart on an ungreased cookie sheet.  Flatten with glass dipped in white sugar. Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Yields: 30 cookies

Calories: 289.2
Fat: 15.5 g
Saturated fat: 3.2 g
Carbohydrates: 34.4 g
Sugars: 21.4 g
Dietary fiber: 2.3 g
Protein: 6.7 g
Cholesterol: 12.4 mg
Sodium: 198.6 mg
Zucchini Bread


Ingredients:
eggs, sugar, vanilla, zucchini, flour, cinnamon, baking powder, baking soda, salt

Directions:
Beat eggs until light and foamy.
Add oil, sugar, grated zucchini and vanilla.
Mix lightly but well, then add the flour, salt, soda, cinnamon, and baking powder.
Mix till blended well.
Divide batter into 2 well greased and floured 9x5-inch loaf pans.
Bake at 325 degrees for 1 hour or until done.
Raisins or nuts may be added.
Taco Meat
Category: world-cuisine
By Natalie

This recipe makes just the taco meat. You have to buy everything else, of course. Make a big batch and use for a multiple of different meals: add to bean burritos for a more hearty and tasty burrito, or add a can of beans (kidney, red, or pinto) and use for Frito® Pie, Navajo tacos, or taco salad.

Ingredients:
1 pound lean ground beef
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon celery salt
½ teaspoon ground cumin
1 (8 ounce) can tomato sauce, or more to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 5 servings

Calories: 188.1
Fat: 11.2 g
Saturated fat: 4.4 g
Carbohydrates: 2.8 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 18.3 g
Cholesterol: 63.2 mg
Sodium: 620.5 mg
Red Cabbage Stewed in Oven


Ingredients:
red cabbage, apples, onions, raisins, sugar, salt, ground black pepper

Directions:
Preheat the oven to 325°F/ 170°C/ gas 3.
Skin off the apples, cut out the core. Cut the apples into pieces.
Skin off the onions and cut them into thin slices.
Mix well the first 7 ingredients (from cabbage to pepper].
Grease a baking pan with the lard. Put the mixture in it. Pour over the apple juice.
Cover with tinfoil.
Bake for about 1 hour, until tender.
Add salt or pepper if needed. Serve with mashed potatoes or potato dumplings.
Split Pea Soup With Fresh Peas and Potatoes


Ingredients:
extra virgin olive oil, onion, celery, carrot, cumin, black pepper, water, bay leaf, fresh peas, sea salt, fresh dill, dried dill

Directions:
Saute chopped onion in oil until they begin to soften.
Add celery, carrot, potatoes, cumin, and pepper; saute 5-7 minutes.
Add split peas, water, and bay leaf.
Bring to a boil, lower heat, and simmer for 1 1/2 hours.
Add remaining ingredients; stir.  Cook for a few more minutes until peas are tender.  Enjoy!
Reuben Paninis!


Ingredients:
sauerkraut, corned beef, swiss cheese

Directions:
Preheat Foreman Grill/Panini maker/grill pan.
Microwave sauerkraut for 1 minute in the microwave.
Spray one side of each slice of bread with spray butter (or spread with margarine.] This will be the outsides.
Layer bread with sauerkraut, meat, & cheese, top with other slice of bread.
Grill until cheese in nice & melty-goes great with a dill pickle!
Zippy Zucchini Salad


Ingredients:
garlic clove, olive oil, zucchini, white sugar, black olives, cider vinegar, chili sauce, fresh parsley, dried tarragon, dried oregano

Directions:
Saute garlic in olive oil. Add zucchini and stir-fry until just tender. Discard garlic clove.
Remove zucchini from pan into a large bowl. Add sugar to pan, then add olives, almonds, vinegar, chili sauce, dressing, and all dry ingredients. Cook over medium heat for 2 minutes, stirring to blend flavors.
Pour sauce over zucchini; toss lightly. Cover and chill overnight.
Serve on salad greens.