xiaoxl/recipe_data huggingface dataset:
Cinnamon-Raisin Peanut Butter Sandwich
Category: main-dish
By Anonymous

This variation on the American classic is great for breakfast, lunch, snacks, or even dinner!

Ingredients:
½ cup peanut butter
2 tablespoons honey
1 teaspoon ground cinnamon, or to taste
4 tablespoons raisins
8 slices whole-grain bread

Directions:
In a small bowl, mix together peanut butter, honey, and cinnamon. Spread about 2 tablespoons of the peanut butter spread over one side of one slice of bread. Sprinkle 1 tablespoon raisins evenly over peanut butter, and place a slice of bread on top of the raisins to make a sandwich. Repeat with remaining ingredients.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 sandwiches

Calories: 391.6
Fat: 18.5 g
Saturated fat: 3.9 g
Carbohydrates: 46.1 g
Sugars: 21 g
Dietary fiber: 6.5 g
Protein: 15.4 g
Sodium: 368 mg
PHILADELPHIA Double-Chocolate Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia

Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.

Ingredients:
24 each OREO Cookies, crushed
¼ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
4  large eggs eggs
½ cup blueberries

Directions:
Heat oven to 325 degrees F. Mix crumbs  and  butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min. Beat cream cheese, sugar, flour  and  vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Prep time: 20 mins
Total time: 5 hrs 5 mins
Yields: 16 servings

Calories: 412.2
Fat: 28.5 g
Saturated fat: 14.5 g
Carbohydrates: 37.3 g
Sugars: 26.7 g
Dietary fiber: 1.6 g
Protein: 6.9 g
Cholesterol: 117.4 mg
Sodium: 373.8 mg
Light Asian Salad Dressing


Ingredients:
low sodium soy sauce, sugar, garlic, ginger

Directions:
"Mix all ingredients together and keep for no more than 2 weeks.  I do not keep it in the frig, it thickens the oil if you use olive oil."
Tandoori Chicken Burgers With Minty Cucumbers


Ingredients:
curry powder, salt, cayenne pepper, ground chicken, plain yogurt, cucumber, red onion, of fresh mint, salt

Directions:
In a large bowl combine bread crumbs, curry powder, salt and cayenne.
Add ground chicken and yogurt; mix well. Shape into 4 patties.
Grill for 14-18 minutes or until patties are no longer pink. Serve on toasted buns with minty cucumbers.
Minty cucumbers: In a medium bowl combine all of the salad ingredients. Toss well.
Alli's Oriental Salad


Ingredients:
cabbage, green onions, sunflower seeds, apple cider vinegar, extra virgin olive oil, pepper, sugar

Directions:
In large bowl, mix vinegar, olive oil, pepper, sugar, & ramen noodle seasoning well, set aside or in fridge while preparing rest.
In another large bowl mix cabbage & green onions.
Mix both of the above together well & then add sunflower seeds & almonds.
Cool in fridge for about 20 mins to 1/2 hour.
Before serving, take out & pour crunched up ramen noodles to top & mix well (DO NOT COOK NOODLES].
Enjoy!
Chef John's Roasted Butternut Squash Soup
Category: soups-stews-and-chili
By Chef John

My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.

Ingredients:
1 tablespoon olive oil
1  chopped onion
1 cup sliced carrots
6  whole garlic cloves, peeled
2 teaspoons kosher salt, or to taste - divided
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
3 tablespoons unsalted butter
6  large sage leaves
6 cups chicken broth, plus more if needed
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 pinch cayenne pepper
½ cup creme fraiche
1 tablespoon chopped fresh chives

Directions:
Preheat oven to 400 degrees F (200 degrees C). Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt. Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit. Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat. Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits. If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

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

Calories: 315.3
Fat: 16.5 g
Saturated fat: 8.8 g
Carbohydrates: 42.1 g
Sugars: 13.5 g
Dietary fiber: 6.3 g
Protein: 5.2 g
Cholesterol: 48.5 mg
Sodium: 1838 mg
Easy Hummingbird Cake (From a Boxed Cake Mix)


Ingredients:
bananas, maraschino cherries, maraschino cherry juice, water, canola oil, vanilla extract, cinnamon

Directions:
Preheat oven to 350.
Mix all ingredients in a large mixing bowl until well combined.
Divide mixture equally between 2 greased 9" round cake pans.
Bake on both pans on middle oven rack for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool for 5 minutes then remove cakes from pans and let cool completely on wire racks.
Place one cake (the "bottom" one] on a plate and frost with cream cheese frosting, taking care to make it heavier on top.
Place the other cake (the "top" cake] on top of the already frosted cake to create a layer cake.
Frost the top cake so it blends with the bottom cake and forms a two-tier layer cake.
NOTE: If the cakes are not flat on the top, use a long knife to cut the "baking bump" off so they are flat BEFORE you frost them. It will give them a more uniform appearance.
Grilled Fresh Ham


Ingredients:
ham, chili sauce, red wine vinegar, fresh lemon juice, dry mustard, garlic clove

Directions:
Prepare grill for indirect cooking.
Place drip pan under where ham will be placed.
Insert meat thermometer in thickest part of ham.  Place ham on grill and cover grill.
Grill over coals for 1 1/2 hour to 2 hours (or until thermometer registers 155 - 160].
SAUCE: In a mixing bowl; combine chili sauce, vinegar, lemon juice, mustard and garlic.  Mix well.
Brush ham frequently with sauce during the last hour of grilling.
Let ham stand at least 10 minutes before carving.
Smorgastarta - Swedish Sandwich Torte


Ingredients:
sour cream, lemon zest, lemon juice, hard-boiled eggs, fresh dill, red onion, capers, smoked trout, celery, parsley, caraway seed, fresh ground pepper

Directions:
Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using] in another medium bowl. Stir in half of the sour cream mixture.
Add trout, celery, parsley, caraway seeds (if using] and pepper to the remaining sour cream mixture.
To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.
Crockette Souper Steak


Ingredients:
salt, pepper

Directions:
Sprinkle salt and pepper over steak., Put steak in crock pot and pour can of soup over it., Cook about 8 hours.
Broccoli Baked Potatoes


Ingredients:
idaho potatoes, broccoli, skim milk, cheddar cheese, pepper

Directions:
Scrub potatoes.
Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise.
Bake at 350 degrees for 30 to 60 minutes, depending on size, or until done.
Peel broccoli stems.
Stem whole stalks just until tender and chop finely.
Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli.
Add the milk, 3/4 cup cheese and pepper.
Mash together until the mixture is pale green with dark green flecks.
Heap into the potato jackets and sprinkle with remaining cheese.
Return to oven to heat through, about 15 minutes.
Persian Pasta Sauce


Ingredients:
ground beef, onion, tomatoes, garlic cloves, tomato sauce, turmeric, water

Directions:
Heat 2 tablespoons of oil and saute onion until translucent.
Add garlic and saute for 2-3 minutes.
Add turmeric, stir and continue cooking for another minute before adding beef.
Brown beef and break into small pieces.
Scoop out excess fat.
Salt and pepper to taste.
Cover and cook on medium-low heat for 20-30 minutes. ( I simmered mine for about an hour.].
Pressure Cooker Tipsy Amaretti Stuffed Peaches


Ingredients:
red wine, sugar, amaretti cookie, lemon zest, butter

Directions:
Wash the peaches well, slice them in half and remove the pit and make the hole a little deeper with the large end of a melon-baller.
For the filling: Crumble the cookies and almonds in a chopper and mix in the lemon zest and melted butter.
Pour the wine and sugar into your pressure cooker and place your steamer basket, or suitable substitute, on top.
Fill and dust the top of the peaches with the cookie crumble filling and place delicately in the steamer basket of your pressure cooker.
Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 4 minutes cooking time under pressure.
When the time is up release all of the steam, open the top, and delicately remove the peaches with tongs. If you like, you can reduce the red wine in the pan (with the top off] and use it as a syrupy sauce.
Serve with whipped cream or vanilla ice cream.
Baddad's Deviled Eggs


Ingredients:
eggs, mayonnaise, sweet pickle juice, sweet pickle, paprika, salt, pepper

Directions:
Boil eggs 10 minutes and allow to cool., Peel eggs., Slice eggs in half and remove yolks to a mixing bowl., Add Mayonnaise, diced pickle and Pickle Juice to yolks and mix well., Salt and Pepper mixture to taste., Spoon mixture into egg white halves., Sprinkle with Paprika., Eat right away or serve chilled.
Pull-Apart Pork


Ingredients:
garlic cloves, cider vinegar, ground cloves, onion, salt, pepper

Directions:
Place meat into large baking pan., Place all ingredients into baking pan., Cover and bake in oven at 250 degrees for 8 hours., Pull apart meat and serve.
GF Naturally Sweetened Banana Bread in a Mug Paleo


Ingredients:
banana, egg, maple syrup, vanilla, cinnamon, baking powder

Directions:
Mash banana in a large mug with a fork., Add egg, milk, maple syrup, and vanilla and whisk with a fork., Add coconut flour, cinnamon, and baking powder and mix., Sprinkle with coconut sugar., Microwave for 3 minutes.
Overnight Coffee Cake


Ingredients:
pecans, cinnamon, vegetable shortening, eggs, low-fat sour cream, vanilla, all-purpose flour, baking powder, baking soda, salt

Directions:
Filling: Combine pecans, brown sugar blend, and cinnamon.  Reserve.
Grease a 10” tube pan.
Cake:  Beat shortening and brown sugar blend until light and fluffy.  Add eggs, one at a time, beating well after every addition.  Beat in sour cream and vanilla.  Add next 4 ingredients and mix until combined.  Stir in ½ cup chocolate chips.  Batter will be thick.
Spread half the batter into prepared pan.  Sprinkle half the filling mixture over batter.
Sprinkle remaining ½ cup chocolate chips over filling.  Spread remaining batter over chocolate chips and sprinkle with remaining filler.
Cover and refrigerate 6-24 hours.
Preheat oven to 350F (180C].  Uncover cake and bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean.
Serve warm or at room temperature.
Chicken Cacciatore A'la Giada


Ingredients:
chicken thighs, chicken breasts, salt, fresh ground black pepper, all-purpose flour, olive oil, red bell pepper, onion, garlic cloves, dry white wine, diced tomatoes with juice, reduced-sodium chicken broth, capers, dried oregano leaves, fresh basil leaf

Directions:
Sprinkle the chicken pieces with 1 teaspoons of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large, heavy saucepan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken  to a plate and set aside. Add the bell pepper, onion, and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes.
Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked  through, about 30 minute for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Cottage Cheese on Toast


Ingredients:
cottage cheese, butter, chili powder, ground cayenne pepper, paprika

Directions:
Toast bread till crunchy., spread with 2 tsp butter., spread on 1/4 cup cottage cheese., Sprinkle liberally with desired optional ingredients.
French Stuffed Onions


Ingredients:
Spanish onions, butter, shallot, mushroom, dry white wine, parsley, The End of All Things Vegetable Broth

Directions:
Heat oven to 375*F.
Trim the tops from the onions, cut the roots off, but leave the root core in to hold the onion together. Peel the skins. Blanch the onions in lightly salted boiling water for 10 minutes.
Scoop out the insides, using a melon ball scoop or spoon, leaving  1/3" walls. Chop the scooped insides, and saute them in 1 teaspoons of the butter.
Melt the remaining 2 teaspoons of butter in a skillet; add the shallots. Cook over medium heat until the mushrooms have wilted, and most of the liquid has evaporated; add the wine and cook until almost dry. Remove from heat; add the chopped parsley. Season well with salt and pepper.
Combine the mushroom mixture with the chopped onion insides, and fill into the onion shells. Place in a small buttered baking dish with the vegetable stock. Cover with foil.
Bake for 1 hour, basting once. Remove the lid halfway through to allow the onions to brown. Enjoy!
Better Than Sex Roasted Broccoli Parmesan


Ingredients:
broccoli florets, apple cider vinegar, ground pepper, garlic, parmesan cheese, mozzarella cheese, salt

Directions:
Pre-heat oven to 350., In a large bowl, toss together all ingredients except for mozzarella cheese., Pour into a glass casserole dish. Top with a glass lid or use aluminum foil., Cook for about 20-30 minutes or until your preferred tenderness is achieved., Remove lid and add mozzarella cheese on top. Cook until melted and enjoy!
Parmesan Rotini Skillet


Ingredients:
pork sausage link, water, dried basil leaves, dried oregano leaves, rotini pasta, ricotta cheese, parsley flakes

Directions:
Crumble sausage into large deep skillet; cook 8 to 10 minutes or until evenly browned, stirring frequently. Drain sausage; return to skillet.
Stir in tomato sauce, undrained tomatoes, water, basil and oregano. Bring to a boil. Add pasta; stir. Cover; simmer on medium-low heat 18 to 20 minutes or until pasta is tender, stirring occasionally.
Mix ricotta, 1/4 cup Parmesan and parsley; spoon over pasta mixture, then swirl gently with spoon. Sprinkle remaining Parmesan over top.
Brown Sugar Cream Cheese Frosting
Category: desserts
By Anne Brothers & Rick Smetzer

This is an alternative to the classic recipe that calls for powdered sugar. My husband and I use it to frost fruit cocktail cake. Try it on applesauce cake, spice cake, banana cake, or carrot cake, too.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon honey

Directions:
Melt butter and allow to cool. In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey. Continue to beat until light and fluffy. Do not over mix, or it will collapse. Spread immediately and store cake in refrigerator.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 11x7 or 8x8 inch cake

Calories: 117.7
Fat: 10.1 g
Saturated fat: 6.4 g
Carbohydrates: 5 g
Sugars: 4.5 g
Protein: 1.7 g
Cholesterol: 30.7 mg
Sodium: 67.5 mg
Truffled Pommes Anna


Ingredients:
fresh thyme, kosher salt, herbs, unsalted butter, baking potatoes

Directions:
1.  Preheat oven to 450 degrees.
2.  Combine 2 teaspoons thyme and kosher salt in a small bowl.
3. Drizzle butter into a 10 inch cast iron skillet coated with cooking oil.  Arrange a layer of slightly overlapping potato slices in a circular pattern i pan; sprinkle with about 1/2 teaspoons salt mixture and dirzzle with 1/2 teaspoons truffle oil.  Repeat layers 4 times, ending with truffle oil.  Press potato mixture dirmly to pack down.  Cook over medium-high heat for 6 minutes without stirring or moving.
4.  Cover with foil, abnd bake at 4509 degrees for 20 minutes on bottom of rack in overn.
5.  Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife.  Loosen edges of potatoes with a spatula or knife.  Place a plate upside down on top of pan; invert potatoes onto plate.  Sprinkle with remaining thyme and herbs de provance.  yum!
Oh No! Not Broccoli!


Ingredients:
broccoli floret, mushroom, dry sherry

Directions:
Prepare the Hollandaise mix per directions on the package., Add almonds, Sherry, mushrooms., Heat through, stirring constantly., Nuke or steam the broccoli until just crisp tender, as if it were stir fried., Plate up the broccoli and ladle the sauce generously over it., Be free handed!
Market Baby Potato Salad


Ingredients:
baby potatoes, eggs, bacon, red onion, mayonnaise, Dijon mustard, lemon juice, fresh chives, fresh thyme, vinegar

Directions:
Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked through. Meanwhile:.
Soft-boil your eggs. Start the eggs in a pot with cold water, a splash of vinegar, and salt. Bring to a boil, then low simmer for four to five minutes. Immediately drain and rinse with cold water. Peel. Dice the eggs.
Eat one of your delicious soft-boiled eggs with a little salt and pepper.
Cut your bacon into lardons. Cook on medium heat until nice and crispy. Drain out the fat.
Combine everything in a big bowl. Season.
Chin Chin
Category: appetizers-and-snacks
By Eugene Darron

This is a Nigerian recipe that my wife and her family introduced me to. Good!

Ingredients:
8 cups all-purpose flour
1 cup butter, at room temperature
3 tablespoons butter, at room temperature
2 teaspoons ground nutmeg
½ cup milk
2 tablespoons milk
1 cup vegetable oil

Directions:
Mix flour, 1 cup plus 3 tablespoons butter, and nutmeg together in a large bowl until well incorporated. Stir in 1/2 cup plus 2 tablespoons milk until dough comes together. Roll dough 1/4-inch thick on a floured work surface and cut into small pieces. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry dough pieces in batches until they turn golden brown and float to the surface, 3 to 5 minutes.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 8 servings

Calories: 720
Fat: 29.2 g
Saturated fat: 17.9 g
Carbohydrates: 99 g
Sugars: 1.9 g
Dietary fiber: 3.6 g
Protein: 14.2 g
Cholesterol: 74 mg
Sodium: 206.2 mg
The Best Red Enchilada Sauce
Category: side-dish
By Fox Woadhill Rogers

This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!

Ingredients:
6  dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 3 1/2 cups

Calories: 69.9
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 6.3 g
Sugars: 1.5 g
Dietary fiber: 2.1 g
Protein: 2 g
Sodium: 517.4 mg
Au Gratin Peas


Ingredients:
onion, butter, flour, milk, cheddar cheese

Directions:
Melt butter in a skillet.
Add onion and saute until tender.
Sprinkle with flour and stir until combined.
Add cold milk and stir until mixture thickens. You may need to add more milk or flour to achieve desired consistency.
Place peas in a lightly greased baking dish.
Pour milk mixture over peas.
Sprinkle with bread crumbs and cheese.
Bake at 350º F. for 35 minutes.
Outrageously Healthy Deep Chocolate Brownies


Ingredients:
cocoa powder, Egg Beaters egg substitute, instant espresso, vanilla extract, Splenda Sugar Blend for Baking, all-purpose flour, baking powder, salt

Directions:
Preheat oveb to 350 degrees F. Grease an 8x8x2 inch pan.
Melt dark unsweetend chocolate and mix with oil, oil substitute, splenda sugar blend, vanilla, instant espresso, and egg substitute. Stir misture well.
Stir together flour, baking powder, cocoa powder, and salt.
Mix together wet and dry ingredients until mixed but do not overmix.
Pour into prepared pan.
Bake for 25-30 minutes, or until tester comes out clean. Do not overbake! Cool, thouroughly and then cut into squares.
Whirl O'way Cookies


Ingredients:
butter, powdered sugar, vanilla, flour, oatmeal

Directions:
Cream butter and sugar until fluffy.
Add vanilla.
Add flour mixing thoroughly.
Blend in rolled oats.
Dough will be stiff.
Shape into rolls 1 1/2 inches in diameter.
Roll in chocolate shot.
Slice 1/4 inch thick (a cheese slicer works well].
Place on ungreased cookie sheet.
Bake 325 degrees for 25-30 minutes.
Beefed-Up Bloody Mary Soup


Ingredients:
beef broth, Worcestershire sauce, diced tomatoes, lemon, fresh cracked pepper

Directions:
In a 2 qt saucepan, combine soup, broth, horseradish. Bring to barely a simmer, and allow to cook for 10-15 minutes to mellow the horseradish.
Add Worcestershire, hot sauce and tomatoes and heat through.
Squeeze lemon juice into soup to taste. I use the whole lemon, but start with half if you're not as big a lemon freak.
Serve, garnishing each bowl with some fresh cracked pepper and a sprinkle of celery salt.
Mincemeat Butterscotch Pudding


Ingredients:
butterscotch pudding mix, milk

Directions:
Prepare pudding according to package directions., Add mincemeat while pudding is still hot., Pour mixture into either a quart bowl or 6 individual-serving bowls, & chill.
Broccoli-Pasta Side Dish


Ingredients:
fresh broccoli, garlic cloves, margarine, salt, pepper, parmesan cheese

Directions:
Sauté broccoli, garlic, margarine, salt and pepper in oil until tender., Toss gently with pasta and serve topped with grated parmesan.