xiaoxl/recipe_data huggingface dataset:
Pork Meatballs Ala Italian


Ingredients:
pork sausage, egg, milk, Worcestershire sauce, quick-cooking oats, garlic powder, chicken bouillon, red bell pepper, zucchini, butter, light sour cream, chicken bouillon, 2% low-fat milk

Directions:
Make the homemade noodles (recipe #27344]earlier with parsley and have them ready before you begin.  In mixing bowl combine Pork, egg, milk, Worcestershire, oats, garlic powder, Italian herbs, bullion and mix thoroughly.  Cook in a 350ºF Oven for 35 to 40 minute.
Cut Bell Pepper, Vadalia onion and zuccini into slices and set aside.  Begin to boil a pot of water for noodles.  When water for noodles is just simmering, take out large skillet and heat on medium high. Once the skillet is warm, put about 2 Tbl. Of butter in pan and add all the vegetables into it.  As they sautee in pan, add noodles to now boiling water in pot.
Once vegetables are done, turn off heat and add cooked meatballs to pan.  Then add Sour Cream, bullion and milk to pan creating a savory sauce for the dish.  Remove noodles from heat and water once al dante and mix in a little butter to stop them from sticking together.
Serve hot with favorite fruit side dish.
Beets and Cranberries


Ingredients:
beets, whole berry cranberry sauce

Directions:
In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate.
Cook and stir over low heat until heated through.
Serve with a slotted spoon.
Blueberry, Lemon & White Chocolate Quick Bread


Ingredients:
lemon, sugar, butter, eggs, flour, baking powder, salt, buttermilk, blueberries, white chocolate chips, powdered sugar

Directions:
Preheat oven to 350°F and grease one 9x5 loaf pan.
Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.] Set zest and juice aside.
In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
In smaller bowl, sift together the flour, baking powder and salt.  Add half to the egg mixture and beat to combine.
Add the buttermilk, combine and then add the rest of the flour mixture.  Beat until smooth.
Fold in white chocolate & blueberries.
Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
Pour evenly over the bread.
Serve warm or cool.
Easy Tomato-Basil Pizza


Ingredients:
tomatoes, fresh basil leaves

Directions:
HEAT oven to 425ºF.
SPREAD pizza crust with cooking creme; top with remaining ingredients.
PLACE crust directly on middle oven rack.
BAKE 10 to 12 minute or until cheese is melted.
Substitute: Substitute drained roasted red pepper slices for the tomatoes.
Nutrition Information Per Serving: 210 calories, 8g total fat, 4g saturated fat, 15mg cholesterol, 510mg sodium, 27g carbohydrate, less than 1g dietary fiber, 2g sugars, 8g protein, 10%DV vitamin A, 2%DV vitamin C, 10%DV calcium, 6%DV iron.
Bottom Round Roast with Onion Gravy
Category: main-dish
By Susan

This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!

Ingredients:
6  onions, sliced
1 (4 pound) bottom round roast
salt and pepper to taste
1  bay leaf
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water

Directions:
Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking. When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 6 servings

Calories: 412.7
Fat: 22.5 g
Saturated fat: 8.5 g
Carbohydrates: 11.3 g
Sugars: 4.7 g
Dietary fiber: 1.9 g
Protein: 39.3 g
Cholesterol: 127 mg
Sodium: 167.5 mg
BBQ Pork-Stuffed Corn Muffins
Category: bread
By Chef John

This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!

Ingredients:
cooking spray
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1  egg
⅓ cup milk
¼ cup shredded pepperjack cheese
1 cup pulled pork in barbeque sauce
¼ cup shredded pepperjack cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line muffin tin with paper baking cups. Spray each cup with cooking spray. Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined. Fill muffin cups halfway with batter. Add 1 to 2 tablespoons of pulled pork to each cup. Top with remaining batter. Use the remaining 1/4 of shredded cheese to top each muffin. Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 muffins

Calories: 231.8
Fat: 10.2 g
Saturated fat: 3.8 g
Carbohydrates: 22.7 g
Sugars: 0.5 g
Dietary fiber: 2 g
Protein: 11.5 g
Cholesterol: 52 mg
Sodium: 641.4 mg
Tilapia Burger Patties
Category: appetizers-and-snacks
By Allsmiles

These are easy to make tilapia burger patties. Can double the batch to make ahead and freeze. You can serve them as open-faced fish burgers, or a protein main with a fresh, crispy tossed salad.

Ingredients:
5 (4 ounce) fillets tilapia, cut into cubes
3 tablespoons olive oil, divided, or as needed
2 bunches green onions, thinly sliced, with green tops separated from white bottoms
1 medium bell pepper, minced
2 stalks celery, minced
5 cloves garlic, chopped
1 bunch fresh parsley, chopped
1 teaspoon salt, or to taste
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper to taste
1 cup panko bread crumbs
1 large egg

Directions:
Place tilapia in the bowl of a food processor and pulse until finely chopped. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add white parts of the green onions, bell pepper, celery, and garlic to the hot oil and saute until they start to brown, 5 to 7 minutes. Add green parts of the green onions and parsley; saute, 2 to 3 minutes more. Let cool, about 10 minutes. Combine the veggie mixture with the fish. Add salt, onion powder, garlic powder, red pepper flakes, and black pepper; mix with your hands until well combined. Mix in bread crumbs and egg until thoroughly combined. Shape into burger-sized patties. Heat remaining olive oil on a griddle over medium to medium-high heat. Cook patties in the hot oil, working in batches as needed, until nicely browned, 3 to 5 minutes on each side.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 12 patties

Calories: 125
Fat: 4.9 g
Saturated fat: 0.8 g
Carbohydrates: 10.7 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 12.1 g
Cholesterol: 32.6 mg
Sodium: 279.2 mg
Grace's Potato Casserole


Ingredients:
frozen hash browns, butter, black pepper, sour cream, cheese, butter

Directions:
Mix all ingredients together EXCEPT the potatoes, grated cheese, corn flakes and 1/4 cup melted butter.
Spray a 9 x 13 pan with non-stick spray.  Layer the potatoes, sauce mixture, and grated cheese in the pan.  Repeat the layers until the ingredients are used up.
Top with crushed corn flakes and pour 1/4 cup melted butter over the top.  Bake at 375 degrees F. for 1 hour.
Mexican Chicken Burritos (Crock Pot)


Ingredients:
chicken broth, salsa, flour, onion, garlic clove, whole chickens, sour cream, cheddar cheese, flour tortillas, corn tortillas

Directions:
Add broth, salsa and flour in crock pot, mixing well.
Add onion and garlic, stir together.
Place whole chicken in crock pot.
Cook on low for 6 hours.
Remove chicken and shred meat with 2 forks, discard all bones and other unwanted parts.
Then run juice thru a blender to make a smooth liquid.
Return liquid to crock pot.
Add sour cream to juice in crock pot stirring well.
Add chicken pieces and let heat on low until ready to serve.
Heat beans and tortillas serve with cheese to make burritos.
Enjoy.
Chicken and Chickpea Patties


Ingredients:
canned chick-peas, mango chutney, tomato chutney, egg, flour, spring onions, curry powder

Directions:
Using a food processor, finely chop the chickpeas. Combine with the  chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
Shape into patties using a 1/3 cup measure.
Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.
Make Ahead Breakfast Casserole


Ingredients:
pork sausage, green chilies, cheddar cheese, eggs, milk, salt, pepper

Directions:
"Mix together sausage, bread, chilies and cheese in a large bowl; set aside.  Blend together eggs, milk, salt and pepper; stir into sausage mixture.  Pour into a greased 13"x9" baking pan; cover and refrigerate overnight.  Uncover and bake at 350* for 50 minutes."
Sparkling Lemonade Floats


Ingredients:
lemon juice, sugar, cold water, vanilla ice cream, blueberries

Directions:
Stir together lemon juice and sugar and add cold water.
Place a scoop of ice cream into 6 glasses and pour lemonade over to fill the glass 3/4 of the way. Top each glass with club soda and garnish with berries, lemon slices and mint.
Half Time Hoisin Chicken Wings
Category: appetizers-and-snacks
By Occasional Cooker

These are wonderfully delicious, spicy, sweet, salty, sticky Asian-style chicken wings. The garlic and ginger-spiced hoisin and teriyaki sauces, combined with the brown sugar and hot garlic chili sauce, make these wings fly off the platter! They make a great appetizer or light meal for watching the big game. They are excellent served with extra sauce as a dipping sauce or with an Asian slaw.

Ingredients:
cooking spray
½ cup hoisin sauce
⅓ cup low sodium teriyaki sauce
¼ cup brown sugar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon chile-garlic sauce, or to taste
3 pounds chicken wings, cut apart at joints, wing tips discarded

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl. Arrange chicken wing pieces on the prepared baking sheet. Brush chicken with hoisin sauce mixture. Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 193.6
Fat: 8.8 g
Saturated fat: 2.4 g
Carbohydrates: 15.6 g
Sugars: 11.7 g
Dietary fiber: 0.5 g
Protein: 12 g
Cholesterol: 36.2 mg
Sodium: 546.4 mg
Watermelon Pineapple Salsa
Category: appetizers-and-snacks
By CAPECODDIES

Watermelon, crushed pineapple, sweet onion, cilantro, orange juice and Tabasco® make a refreshing summer twist on salsa. Bring copies of the recipe whenever you bring this, people will beg for a copy! Serve with tortilla chips.

Ingredients:
2 cups finely chopped seeded watermelon (do not puree)
1 cup crushed pineapple, drained well
1 cup sweet onion, minced
¼ cup chopped fresh cilantro
¼ cup orange juice
¼ teaspoon hot sauce, such as Tabasco, or to taste

Directions:
Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 cups

Calories: 41.2
Fat: 0.1 g
Carbohydrates: 10.3 g
Sugars: 8.2 g
Dietary fiber: 0.8 g
Protein: 0.7 g
Sodium: 6.1 mg
Veggie  Marinara Sauce


Ingredients:
cauliflower, zucchini, celery, carrot, green peppers, olive oil, onions, basil, oregano, bay leaf, red pepper flakes, garlic cloves, white wine, crushed tomatoes, tomato paste, salt, sugar

Directions:
Combine olive oil, basil, oregano, bay leaf, red pepper flakes, garlic and onions in 4 quart pan and cook until onion is translucent.
The onion and garlic should not brown.
Add wine and simmer 10-12 minute until alcohol evaporates.
Add reserved vegetables, tomatoes, tomato paste, and sugar.
simmer, partially covered for 5 minutes.
The vegetables should be crunchy.
Quick Turkey Taco Salad
Category: salad
By Chris Heins

This is a great, fast recipe for those nights that you have little time but want a balanced meal. Add beans or olives, if that is what you like. We can't find taco salad shells here, so if you have them where you are, try those. If you don't like raw onions, cook the onions with the ground turkey.

Ingredients:
½ pound ground turkey
1 (1 ounce) packet taco seasoning mix
½ cup chopped green bell pepper
4 cups mixed salad greens and fresh herbs
2 cups tortilla chips
½ cup shredded Mexican cheese blend
⅓ cup chopped onion
½ cup fresh salsa
1 tablespoon sour cream  (Optional)

Directions:
Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with   mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes. Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 540.7
Fat: 27.3 g
Saturated fat: 11.5 g
Carbohydrates: 39.7 g
Sugars: 7.5 g
Dietary fiber: 5.9 g
Protein: 35.6 g
Cholesterol: 119.1 mg
Sodium: 1887.6 mg
Mar Far Chicken


Ingredients:
sugar, soy sauce, ginger, garlic powder, egg, chicken, flour

Directions:
Mix first 6 ingredients together., Stir in chicken., Marinate up to 24 hours., Coat chicken pieces in flour and fry until cooked through.
Cinnamon Rice
Category: desserts
By Dave

Simple, yet easy rice recipe. My family doesn't like plain rice, so we had to come up with something different.

Ingredients:
1 cup uncooked rice
2 cups water
2 tablespoons nonfat milk
5 tablespoons raisins
2 teaspoons margarine
½ teaspoon ground cinnamon
1 teaspoon sugar

Directions:
Bring rice, water, milk, raisins, and margarine to a boil in a saucepan over medium-high heat, stirring occasionally.  Reduce heat to low, cover, and cook until liquid has absorbed and rice is tender, about 15 minutes.  Mix together cinnamon and sugar, sprinkle over rice to serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 239.1
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 49.9 g
Sugars: 8.1 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 0.2 mg
Sodium: 28.2 mg
Tuna Egg Sandwich
Category: seafood
By LISALC98

This is just an old-fashioned tuna egg sandwich that is simple and quick to make! My grandparents make these and tell me that this is the 'correct' way to make a hearty sandwich!

Ingredients:
1 (5 ounce) can tuna, drained
3  hard-cooked eggs, peeled and chopped
1 cup chopped celery
1 tablespoon mayonnaise
salt and pepper to taste
4 slices whole wheat bread

Directions:
In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 sandwiches

Calories: 389
Fat: 16 g
Saturated fat: 3.9 g
Carbohydrates: 26.4 g
Sugars: 5.1 g
Dietary fiber: 4.7 g
Protein: 33.3 g
Cholesterol: 339.5 mg
Sodium: 558.9 mg
Citrus Swordfish With Citrus Salsa
Category: seafood
By Robyn Webb

A delicious fish with a summery flavor! Preparation Time: 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients:
1  orange, peeled, sectioned, and cut into bite-size
½ cup canned pineapple chunks, undrained
¼ cup diced fresh mango
2  jalapeno peppers, seeded and minced
3 tablespoons orange juice
1 tablespoon diced red bell pepper
2 teaspoons white sugar
1 tablespoon chopped fresh cilantro
½ cup fresh orange juice
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 tablespoon pineapple juice concentrate, thawed
1 ½ pounds swordfish steaks

Directions:
Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered. In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes. Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high. Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 213.6
Fat: 7 g
Saturated fat: 1.6 g
Carbohydrates: 14 g
Sugars: 12 g
Dietary fiber: 1.2 g
Protein: 23.2 g
Cholesterol: 44.3 mg
Sodium: 103 mg
Ron's Grilled Shrimp
Category: seafood
By Anonymous

This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil. If you don't have a grill basket, thread shrimp onto metal or soaked wooden skewers. When using skewers, make sure to turn them over once during cooking.

Ingredients:
¼ cup lime juice
¼ cup lemon juice
⅓ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon minced garlic
½ teaspoon crushed red pepper
2 pounds jumbo shrimp, peeled and deveined

Directions:
Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly. Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally. Preheat grill for medium-high heat. Place shrimp in a grill basket. Grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. Stirring regularly during cooking.

Prep time: 15 mins
Cook time: 6 mins
Total time: 2 hrs 21 mins
Yields: 4 Servings

Calories: 350.4
Fat: 20 g
Saturated fat: 3 g
Carbohydrates: 4.3 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 37.5 g
Cholesterol: 345.7 mg
Sodium: 545.6 mg
Fluff Boi Biscuit


Ingredients:
flour, butter, buttermilk, salt

Directions:
Measure Carbquik into a medium bowl.
Add cubed butter.
Incorporate by pinching and rolling butter into flour using fingertips.
When mixture can be squeeze in palm and forms a lump that hold its shape it is incorporated.
Add buttermilk and mix with a wooden spoon or similar utensil.
Mixture should be soft, but not super sticky. If it is too dry or wet, you can add more buttermilk or Carbquik.
Once mixture is at the right consistency, turn out onto lightly floured (with Carbquik] surface and form into 1-2 thick discs.
Lay biscuits onto lightly greased or parchment paper lined baking sheet.
Bake at 425 degrees Fahrenheit for 20-25 minutes or until golden brown.
Let cool before enjoying.
Fantastic Focaccia Bread
Category: bread
By MISS_MARSH

This recipe is simple and easy! You can add garlic, oregano, or sun dried tomatoes to spice it up!

Ingredients:
½ teaspoon honey
1 (.25 ounce) package active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
½ teaspoon salt
4 tablespoons olive oil, divided

Directions:
In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes. Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick.  Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

Prep time: 1 hr 45 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 4 to 6 servings

Calories: 354.8
Fat: 14.2 g
Saturated fat: 2 g
Carbohydrates: 49.1 g
Sugars: 0.9 g
Dietary fiber: 2.1 g
Protein: 7.1 g
Sodium: 293.1 mg
Rice Pudding


Ingredients:
white rice, sugar, butter, salt, skim milk

Directions:
Wash rice; drain.
Add all ingredients together in a large sauce pot; bring to a boil.
Turn heat to low and cook until thickened (about an hour and a half to 2 hours] stirring often.
Pour into large bowl and sprinkle with cinnamon and sugar.
Serve warm or chilled.
ENJOY!
Cranberry Orange Pound Cake With Butter Rum Sauce


Ingredients:
sugar, butter, margarine, vanilla, orange zest, eggs, flour, baking powder, salt, sour cream, fresh cranberries, frozen cranberries, sugar, flour, half-and-half, butter, light rum

Directions:
Heat oven to 350 degrees.
Generously grease and lightly flour 12 cup fluted tube pan.
In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
Add vanilla and orange peel.
Add eggs 1 at a time, beating well after each addition.
In medium bowl, combine 3 cups flour, baking powder and salt.
Add alternately with sour cream, beating well after each addition.
Gently stir in cranberries.
Pour batter into greased and floured pan.
Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes.
Remove from pan.
Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
Stir in half-and-half and 1/2 cup butter.
Cook over medium heat until thickened and bubbly, stirring constantly.
Remove from heat; stir in rum.
Serve warm sauce over cake.
Basil, Tomato & Mozzarella Cheese


Ingredients:
tomatoes, fresh mozzarella cheese, fresh basil, fresh thyme, anchovy, shallots, garlic, extra virgin olive oil

Directions:
Whisk together dressing ingredients., Set aside., Layer on a platter the tomatoes,cheese, and basil., Pour dressing over the salad and serve.
Banana Filling


Ingredients:
confectioners' sugar, flour, milk, butter, firm bananas, vanilla extract

Directions:
Combine confectioners' sugar, flour, and milk in a saucepan; cook, stirring, until smooth.
Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly.
Beat butter into the chilled mixture, a tablespoon at a time.
Fold in sliced bananas and vanilla.
Coke Roast


Ingredients:
beef roast, salt, pepper

Directions:
Pre heat oven 350 degrees salt and pepper beef roast place it in a baking dish (I put mine in a Bean Pot] pour the soup and the Coke over roast.
Bake for 3-3 1/2 hours.
The roast will fall apart.
Broccoli Kugel


Ingredients:
fresh broccoli, yellow sweet onion, garlic cloves, matzo meal, eggs, parsley

Directions:
Preheat oven to 375°F Grease a 9 inch by 13 inch pan.
Mix the vegetables together in a medium sized bowl. In a smaller bowl beat the eggs with the seasonings. Add the egg mixture to the vegetables. And the matzo meal, and give it one final mix.
Bake in oven for 45 minutes and serve warm.