xiaoxl/recipe_data huggingface dataset:
Orange-Dark Chocolate Cookies
Category: desserts
By SunshynGoddess

These make a fantastic Christmas cookie, or if you're like me and love these chocolate-orange flavors, it's good all year long. If you bring these bad boys to a potluck, prepare to be very popular!

Ingredients:
¾ cup white sugar
¾ cup light brown sugar
½ cup butter
½ cup butter-flavored shortening
2 teaspoons Mexican vanilla extract
1  orange, zested and juiced
2  eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups dark chocolate chips (such as Hershey's®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet. Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition. Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes. Drop dough by rounded teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Prep time: 10 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 36 cookies

Calories: 160.9
Fat: 8.4 g
Saturated fat: 3.9 g
Carbohydrates: 21.2 g
Sugars: 8.7 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 17.1 mg
Sodium: 125.6 mg
Skillet Ham, Cabbage and Potatoes
Category: main-dish
By Priscilla Eibl

Old fashioned one skillet meal with spiced potatoes, cabbage and ham; tasty and satisfying.  Serve with green beans.

Ingredients:
2 tablespoons margarine
1  onion, chopped
1 small head cabbage, coarsely chopped
¼ cup water
3 large potatoes, scrubbed and sliced
1 dash seasoning salt
1 dash paprika
2 cups cubed cooked ham

Directions:
In a large skillet over medium heat, saute onions in the margarine.  When tender add cabbage and stir.  Pour water over, cover and simmer gently on medium low for ten minutes. Add potatoes and mix.  Cover again and allow to simmer for ten more minutes.  Additional water may be needed.  Sprinkle seasoning salt and paprika over cabbage and potatoes.  Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked.  Mix ham in and finish cooking until ham is hot and potatoes are done.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 452.9
Fat: 16.2 g
Saturated fat: 4.7 g
Carbohydrates: 62 g
Sugars: 8 g
Dietary fiber: 7.9 g
Protein: 17.6 g
Cholesterol: 31.8 mg
Sodium: 871.1 mg
Cookies 'n' Cream Cupcakes


Ingredients:
water, eggs, sour cream

Directions:
Preheat oven to 350 degrees.
Line 2 (12-cup] muffin pans with cupcake liners.
At low speed, beat cake mix, water, eggs, and sour cream until combined.
At medium speed, beat 2 minutes.  Stir in 2 cups chopped cookies.  Divide batter among liners.
Bake 17 minutes or until toothpick inserted into centers comes out clean.   Cool 10 minutes.  Remove from pans; cool on racks.
Meanwhile, gently stir remaining chopped cookies into frosting.  Spread over cupcakes.  If desired, garnish with halved cookies.
Italian Style Grilled Cheese


Ingredients:
margarine, American cheese, crushed red pepper flakes, tomatoes

Directions:
Spread 1/2 teaspoon of margarine on one side of each slice of bread.
Place one slice of bread, margarine side down in a small skillet.
Place slice of cheese on bread, sprinkle with Italian seasoning and crushed red pepper flakes.
Lay tomato slices on seasoned cheese, overlapping tomato slices.
Place other slice of bread on tomato, with butter side up.
Cook on medium high heat until golden brown, about 3 to 5 minutes. Turn over to brown other side.
Remove from skillet; eat and enjoy.
Whole Wheat Buttermilk Rusks


Ingredients:
margarine, buttermilk, sugar, baking powder

Directions:
Mix flour, baking powder and sugar.
Melt margarine and beat in buttermilk until creamy.
Add to dry ingredients and mix well.
Press into greased baking sheet, pressing until it reaches all the edges and corners.
Bake at 180°C for 45 minutes.
Cut into fingers and spread out onto 2 baking trays.
Dry in a 100°C oven for 1 1/2-2 hours.
YUM!
Extra Crispy Baked Chicken


Ingredients:
skinless chicken thighs, panko breadcrumbs, fat-free buttermilk, cayenne, salt, pepper

Directions:
Place thighs in a seal tight zip lock bag and pour in buttermilk.  Coat, lay flat, and refrigerate 30 minutes-8 hours (your preference and time availability].
Preheat oven to 350.
In the food processor, combine cornflakes, italian seasoning, salt, and cayenne.  Pulse until consistency of panko crumbs.
Transfer ingredients to a shallow dish and combine with panko.  Mix.
Remove chicken one at a time and coat both sides in crumb mixture.  Place thigh on baking rack.
Repeat with other chicken.  When finished discard buttermilk and any left over crumb misture.
Bake 30-35 minutes or until crisp, juicy, and cooked through.  Juices should run clear.
Breaded Bacon-Wrapped Scallops


Ingredients:
flour, salt, paprika, white pepper, garlic powder, sea scallops, egg, milk, bacon

Directions:
Preheat oven to 400-degrees F.
Grease a pie dish and set aside.
In a pie dish combine first 5 ingredients (flour - garlic powder].
In a seperate pie dish or bowl mix egg and milk together.
In a third pie dish place bread crumbs.
If set up assembly line fashion - this makes a really easy process to get the scallops ready - I use disposable pie tins for this (that come with frozen prepared pie crusts].
Roll scallops in flour mixture and then dip in milk/egg mixture and finally into the breadcrumbs.
Wrap each scallops with bacon, securing with toothpick and then transfer to prepared greased pie dish.
Bake for 20-25 minutes.
Serve warm (see description above for my mother's method] with tartar sauce or cocktail sauce.
Whipped White Beans


Ingredients:
butter, onion, garlic, white beans, milk, milk

Directions:
Saute garlic and onions in butter on low heat., Add beans until heated through., Remove from heat and add 1/2 cup of milk., Whip with electric mixer until desired consistancy is reached., About 4 minutes., Add more milk if needed., Salt and pepper to taste.
Tomato on Toast


Ingredients:
tomatoes, English muffin, blue cheese

Directions:
Put slices of tomato to fill top of toasted english muffin (butter toast if you wish].
Sprinkle tomato with bleu cheese and dash of Italian seasoning (or your own favorite seasoning].
Microwave about 40 seconds or until bleu cheese just begins to melt.
Ham and Cheese Bread Pudding


Ingredients:
butter, ham, cheddar cheese, eggs, milk, dry mustard, salt, white pepper

Directions:
Grease 11x7-inch baking dish.
Spread 1 side of each bread slice with butter.
Cut into 1-inch cubes and place on bottom of prepared dish.
Top with ham and sprinkle with cheese.
Beat eggs in medium bowl.
Whisk in milk, mustard, salt and pepper.
Pour egg mixture evenly over bread mixture.
Cover; refrigerate at least 6 hours or overnight.
Preheat oven to 350 degrees.
Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
Garnish, if desired and then cut into squares.
Serve immediately.
Tray Roasted Chicken Legs and Winter Vegetables


Ingredients:
chicken legs, red onion, parsnip, carrot, potato, garlic cloves, olive oil, mixed herbs, chili powder, plain flour, guava jelly, paprika

Directions:
in a big bowl mix the olive oil, salt, pepper, garlic and chilli powder.
coat the chicken legs and give them a massage in the marinade.
put them aside in the baking tray and leave to marinade for 2 hours.
then toss the vegetables in the bowl with the rest of the marinade and leave them infusing too.
Meanwhile making the gravy:.
with a whisk combine all the ingredients in the cold water and bring to the boil while stirring,.
simmer for a few minutes.
this will be a rich silky gravy
Reheat quickly when the chicken is ready to serve.
Roast the Chicken and Vegetables together in a preheated oven to 200 degrees for 30 minutes, giving it a chimmy every now and then and serve with the the gravy. lushious!
Classic Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, sugar, brown sugar, eggs, vanilla extract, walnuts

Directions:
Preheat oven to 375 degrees. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
Drop dough by rounded tablespoonfuls 2 inches apart on ungreased baking sheets. Bake for 9 to 12 minutes. Transfer cookies to cooling racks to cool.
Hearty Italian Soup


Ingredients:
mild Italian sausage, green pepper, onion, chopped tomatoes, tomato sauce, water, chicken bouillon cubes, garlic powder, macaroni, mozzarella string cheese

Directions:
In a large saucepan, brown sausage, green pepper and onion; drain.
Stir in remaining ingredients except macaroni and cheese.
Cover and simmer 15 minutes.
Stir in macaroni; cover and simmer 15 minutes or until macaroni is tender.
In each bowl, shred 1 piece of string cheese and pour soup over the top; repeat for remaining servings.
This makes about (6] 1-1/3 cup servings.
Coconut Chicken Curry
Category: world-cuisine
By Matthieu Duquette

After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!

Ingredients:
4 tablespoons curry powder
2 tablespoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon ground cloves
½ teaspoon allspice
2  bay leaves
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger root
3 tablespoons white sugar
salt to taste
3  skinless, boneless chicken breast halves, cut into bite-sized pieces
(14 ounce) can coconut milk
1 cup plain yogurt
4 tablespoons butter
1 splash lime juice
1  lime, cut into wedges

Directions:
Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes. Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes. Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 large servings

Calories: 439.4
Fat: 27 g
Saturated fat: 10.4 g
Carbohydrates: 29.2 g
Sugars: 15.5 g
Dietary fiber: 7.3 g
Protein: 24 g
Cholesterol: 84.6 mg
Sodium: 217.7 mg
Chocolate No-Bakes


Ingredients:
white sugar, turbinado sugar, butter, margarine, canned milk, vanilla extract, quick-cooking oats, coconut flakes

Directions:
Lay out a 3 foot long piece of wax paper.
In a sauce pan, mix sugar and cocoa until ALL lumps are broken up and evenly mixed.
Turn the pan on MEDIUM (5] and add butter and milk, stirring the mixture and scraping the bottom of the pan CONSTANTLY.
*If using turbinado, heat over medium-low heat (3] until all granules are dissolved, then turn up to medium heat (5].
Boil for 90 seconds. No more -- One Mississippi style.
Remove from heat, add oats and coconut and MIX WELL!
Scoop out heaping Tablespoons and plop onto waxed paper. Tap down pan to settle.
WAIT! Allow to cool and firm up. Lick the empty bowl if you want a taste, otherwise you'll burn the fire outta your tongue!
ENJOY!
Store in a ziplock baggie or cookie jar. Unlike most cookies, DO NOT store with a heel of bread, it will ruin the texture!
Strawberries and Cream Tarts


Ingredients:
strawberries, sugar, lemon juice, cornstarch, water, vanilla, sugar

Directions:
Place strawberries in a heavy saucepan.
Add sugar, lemon juice, cornstarch, water, and vanilla.
Heat over medium heat until the mixture thickens.
Spoon hot mixture into tart shells.
In a large bowl, beat whipping cream and sugar with electric mixer till peaks form.
Scoop small dollop onto tarts and serve immediately.
Sausage Bean Soup


Ingredients:
polska kielbasa, onion, bulb of garlic, butter beans, black beans, red kidney beans, whole kernel corn, carrots, beef broth, fresh basil, dried basil, parmesan cheese, coarse sea salt

Directions:
Put corn, carrots, and beans in a strainer, rinse well and set aside.
Cut sausage once lengthwise, then crosswise into approximately 1/2" pieces.
In a large saucepan on a medium heat, add sausage, stir until it "sweats", then add onion and saute until both are lightly charred.
Add garlic and stir until light brown.
Add beans, corn, carrots, broth, basil, salt and pepper.
Cover and simmer for 20 minutes.
Sprinkle each serving with Parmesan Cheese.
Can be served over rice, if desired.
Pork Picnic Pot Roast
Category: main-dish
By Kayla Yuill

Delicious, easy-peasy pot roast.

Ingredients:
1 (5 pound) boneless pork picnic roast
salt and ground black pepper to taste
1 tablespoon minced garlic
1 pound baby carrots
6  potatoes, cut into chunks
1 large onion, chopped
3 large stalks  celery, chopped
1 (14 ounce) can beef broth

Directions:
Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables. Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 8 servings

Calories: 552.1
Fat: 30.2 g
Saturated fat: 11 g
Carbohydrates: 35.4 g
Sugars: 5.1 g
Dietary fiber: 5.8 g
Protein: 33.7 g
Cholesterol: 116.6 mg
Sodium: 341.3 mg
Marinated Rib-Eyes
Category: meat-and-poultry
By DELLAKAY

Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.

Ingredients:
4 (1/2 pound) rib-eye steaks
garlic powder to taste
onion powder to taste
salt and pepper to taste
1 ¾ cups Worcestershire sauce
⅓ cup brown sugar

Directions:
Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside. Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour. Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring  to a boil; boil for several minutes. Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 757.2
Fat: 46.8 g
Saturated fat: 19 g
Carbohydrates: 41.1 g
Sugars: 29.7 g
Dietary fiber: 0 g
Protein: 40.4 g
Cholesterol: 152.1 mg
Sodium: 1298.5 mg
Fennel and Butter Bean Salad
Category: uncategorized
By KeizerKitchen

Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.

Ingredients:
1 cup canned butter beans, drained and rinsed
1 bulb fennel, cored and finely chopped
3 stalks scallions, sliced
¼ cup lemon juice
¼ cup olive oil
2 tablespoons chopped fresh dill
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced

Directions:
Combine butter beans, fennel, and scallions in a bowl. Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat. Refrigerate at least 1 hour before serving, or up to 1 day.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 195
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 15.6 g
Sugars: 2 g
Dietary fiber: 4.3 g
Protein: 4.1 g
Sodium: 404.3 mg
Grilled Swordfish With Rosemary


Ingredients:
fresh swordfish steaks, extra virgin olive oil, white wine vinegar, green onions, dried rosemary

Directions:
In a bowl, combine oil, vinegar, onion, rosemary, and 1/4 teaspoons salt.  Add fish.  Marinate 1 hour at room temperature, turning once.
Remove fish, reserving marinade.  Grill fish, 5 to 7 minutes per side, brushing often with marinade.
Enjoy!
Herbed Pot Roast


Ingredients:
boneless beef roast, salt, marjoram, thyme, oregano, garlic powder, celery seed, pepper, beef broth, carrots, potatoes, onion

Directions:
In dutch oven, brown roast in oil.
Mix the seasonings and sprinkle over meat.
Add broth; bring to a boil.
Cover and bake at 350* for 2 hours.
Add carrots, potatoes and onions.
Cover and bake 1 hour longer.
Thicken pan juices if you want a gravy.
Nachos


Ingredients:
corn tortilla chips, hamburger, salsa, monterey jack cheese, tomatoes, green onion

Directions:
Preheat oven to 350., Cook hamburger meat in skillet, drain., Wash meat off in sink in a strainer., Spread chips on cookie sheet., Bake chips in oven for 25 minutes., When chips are heated up, add all ingredients., Put back in oven for about 10 minutes.
Easy Potato Pancakes
Category: side-dish
By HIGHROAD

My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.

Ingredients:
5  potatoes, peeled and shredded
2  eggs, beaten
1  onion, finely chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 tablespoons vegetable oil

Directions:
In a large bowl, stir together  potatoes, eggs, onion, flour, salt and pepper. In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 to 5 servings

Calories: 365.5
Fat: 13.1 g
Saturated fat: 2.5 g
Carbohydrates: 55.4 g
Sugars: 3.5 g
Dietary fiber: 4.9 g
Protein: 8.2 g
Cholesterol: 93 mg
Sodium: 47.9 mg
Zigni


Ingredients:
stewing beef, onions, garlic cloves, plum tomatoes with liquid, beef bouillon cubes, tomato paste, dry red wine, salt, pepper, lemon juice, fresh coriander, ground ginger, ground fenugreek, ground black pepper, ground coriander, ground cardamom, ground cloves, ground allspice, ground cinnamon, salt, hot paprika

Directions:
For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality.
While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.
For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.
Deglaze with the wine (if using]. Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (½ hour to 2 hours or more, depending on the meat].
Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread]. Also good with rice or potatotoes.
Bacon, Egg & Cheese Tacos


Ingredients:
butter, onion, eggs, milk, salt, bacon, cheese, salsa, sour cream

Directions:
Cover a large baking sheet with sides with foil & lay out sliced bacon strips.  Put into a cold oven & turn the heat to 400°F  Cook about 20 minutes.  Be careful not to overcook/overcrisp.
Heat skillet.  Melt butter in skillet.  Saute onion over medium low heat until soft, brown & caramelized.  Do not skimp on this step.
Beat eggs with milk; add salt.  Add to onions & cook until set, occasionally scraping up from the bottom.
Heat taco shells.
Assemble by adding scrambled eggs to shells, top with cheese, bacon, salsa, sour cream as desired.
Afternoon Tea


Ingredients:
smoked salmon, butter, dill, cucumber, salt, vinegar, cream cheese, dill

Directions:
To make salmon sandwich:, Spread butter on one side of a slice of white bread., Layer on salmon., Trim edges, cut into quarters., Top with a dill garnish., To make cucumber sandwich:, In a bowl, mix the sliced cucumber with salt and vinegar and set aside., In another bowl, mix dill and cream cheese., Spread cream cheese/dill mixture on one side of white bread., Layer the cucumbers on the bread., Season with salt and pepper., Trim the edges and then cut into quarters.
Ground Beef and Chopped Cabbage
Category: everyday-cooking
By slygusa

This is a hearty meal that's easy to make and keeps well. I use a slotted spoon to serve it with rice and sweet cornbread.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 ½ pounds ground beef
1 teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon Italian seasoning
salt and pepper to taste
1 small head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can tomato sauce

Directions:
Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes. Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 10 servings

Calories: 178
Fat: 9.7 g
Saturated fat: 3.5 g
Carbohydrates: 8.7 g
Sugars: 5.1 g
Dietary fiber: 2.8 g
Protein: 13.3 g
Cholesterol: 42.6 mg
Sodium: 204.4 mg
Pudding Torte


Ingredients:
flour, sugar, butter, walnuts, cream cheese, powdered sugar, Cool Whip, instant vanilla pudding, milk

Directions:
Mix together first 4 ingredients like a pie crust., Bake 18 minutes at 375., Let cool., Beat together cream cheese and powdered sugar., Put on cooled crust., Cover with 1/2 of Cool Whip., Beat together pudding and milk., Cover over previous layer., Cover with the rest of the Cool Whip and sprinkle with chopped nuts.
Slow Cooked Meat and Potato Casserole


Ingredients:
lean ground beef, milk, pepper, frozen hash brown potatoes

Directions:
In large skillet, cook ground beef over medium heat until thoroughly cooked, stirring frequently.  Drain.  Add half of the onions, the soup, milk and pepper; mix well.
Spray 3-1/2 to 4-quart slow cooker with nonstick cooking spray.
Layer potatoes and green beans in sprayed slow cooker.  Top with beef mixture; spread evenly.
Cover; cook on Low setting 6 to 7 hours.  Top with remaining half of the onions before serving.