xiaoxl/recipe_data huggingface dataset:
Marinated Tuna With Cherry Sauce


Ingredients:
tuna steaks, dry red wine, canola oil, shallot, chicken broth, vegetable broth, dry red wine, dried cherries, sugar, sugar substitute, salt, black pepper

Directions:
Marinade.
Place the tuna in an 8 x 8 baking dish.
Pour the wine and vinegar over the tuna.
Cover and refrigerate for 30 minutes.
Sauce:
Warm the oil in a small saucepan over medium heat.
Add the shallots and cook for 1 minute.
Stir in the broth, wine, cherries and sugar.
Drain the marinade from the fish and add to the sauce.
Bring the sauce to a boil.
Reduce the heat to medium-low.
Cook for 20 minutes, until the sauce is reduced by half.
Season with salt and pepper.
Meanwhile preheat the broiler.
Coat a broiler pan with non-stick spray.
Place the tuna on the pan and broil 4" from the heat for about 10 minutes per 1" thickness of fish, or until slightly pink in the center.
Turn the fish over halfway through cooking time.
Serve wit the sauce.
Plain and Simple Sourdough Bread
Category: bread
By Jennifer Meakings

Simple sourdough bread for the bread machine.

Ingredients:
¾ cup warm water (110 degrees F/45 degrees C)
1 cup sourdough starter
1 ½ teaspoons salt
2 ⅔ cups bread flour
1 ½ teaspoons active dry yeast

Directions:
Add all ingredients in order suggested by your manufacturer. Select white bread setting and push start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1/2 pound loaf

Calories: 31.4
Fat: 0.1 g
Carbohydrates: 6 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 0.1 mg
Sodium: 295.7 mg
Polish Kraut Soup


Ingredients:
water, chicken bouillon cubes, sauerkraut, Polish kielbasa, carrots, yellow onion, russet potato, celery, white pepper, black pepper, parsley

Directions:
While bringing your water to a boil, chop all your veggies, slide/dice your kielbasa.  squeeze a little bit of the juice out of your sauerkraut, do not rinse, or drain completely. when water comes to a boil, add bouillon, spices, veggies(except potatoes], sauerkraut, and kielbasa and bring back to a boil. hard boil for 2-3minutes and reduce to a simmer. 10min.  then add potatoes, and simmer for an additional 20min.
to save on time i always quickly scrub my potatoes and leave the skin on --  same with the carrots, saves time and adds nutrition to your final product.
Insalata Florentine Romano's Macaroni Grill Copycat


Ingredients:
spinach, radicchio, arugula, cherry tomatoes, orzo pasta, pine nuts, sun-dried tomatoes, capers, green olives, kalamata olives, parmesan cheese, lemon, Dijon mustard, honey, garlic clove, fresh chives, fresh basil leaf, olive oil, salt

Directions:
Cook pasta according to package directions. While pasta is cooking, combine all salad ingredients in a bowl and toss.
Drain pasta thoroughly and cool. Add to salad ingredients and toss.
Whisk lemon juice and zest, mustard, honey, garlic, chives, basil, oil, and salt and pepper.
Toss dressing with salad, top with shaved parmesan, and serve.
Nashville Hot Chicken and Biscuits
Category: main-dish
By Soup Loving Nicole

I do not claim this hot chicken and biscuits recipe is authentic but I do claim it is delicious... and spicy!

Ingredients:
2 pounds chicken breast tenderloins
¾ cup whole milk
¼ cup dill pickle juice
1 (16.3 ounce) package 8-count refrigerated biscuit dough
3 cups all-purpose flour
3  eggs
⅓ cup vegetable oil
2 tablespoons butter
1 tablespoon cayenne pepper
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
4 cups vegetable oil for frying
salt and ground black pepper to taste
½ cup dill pickle slices

Directions:
Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet. Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use. Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes. Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste. Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.

Prep time: 15 mins
Cook time: 30 mins
Total time: 4 hrs 55 mins
Yields: 8 servings

Calories: 732.8
Fat: 36.5 g
Saturated fat: 8.5 g
Carbohydrates: 64.6 g
Sugars: 7.5 g
Dietary fiber: 2.1 g
Protein: 35.3 g
Cholesterol: 136.5 mg
Sodium: 963.4 mg
Barefoot Contessa's Rosemary Polenta


Ingredients:
unsalted butter, olive oil, garlic, crushed red pepper flakes, fresh rosemary leaf, kosher salt, fresh ground black pepper, half-and-half, milk, cornmeal, parmesan cheese, flour, olive oil, butter

Directions:
Heat the butter and olive oil in a large saucepan.
Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
Add the chicken stock, half-and-half, and milk and bring to a boil.
Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
Off the heat, stir in the Parmesan.
Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
Cut the chilled polenta into 12 squares, as you would with brownies.
Lift each one out with a spatula and cut diagonally into triangles.
Dust each triangle lightly in flour.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.
Add more butter and oil, as needed.
Serve immediately.
**Cook time does not include refrigeration time.
Ziti Al Forno (From the Sopranos Family Cookbook)


Ingredients:
ziti pasta
salt
Sunday Gravy (Real Italian Spaghetti Sauce]and Meatballs
romano cheese
parmigiano-reggiano cheese
ricotta cheese
mozzarella cheese
cheese

Directions:
Put all the ziti in a large bowl.
Toss ziti with 3 cups of the gravy and half of the grated cheese.
Spoon half of the ziti into a casserole dish.
Spread the ricotta over the top of the ziti.
Sprinkle with the mozzarella and rest of grated cheese.
Pour on 1 cup of sauce.
Top with remaining ziti and rest of sauce (it will be almost overflowing] sprinkle with more grated cheese.
Bake covered with foil for 45 minutes and then uncovered for 15 minutes.
Let stand 15 minutes.
Tell me immediately how it was!
Rich and Charlie's Salad


Ingredients:
romaine lettuce, iceberg lettuce, artichoke hearts, hearts of palm, pimiento, red onion, olive oil, red wine vinegar, parmesan cheese

Directions:
Mix all salad ingredients together., Mix dressing together., Toss and serve.
No Pasta, Crunchy, Spaghetti


Ingredients:
ground turkey, iceberg lettuce

Directions:
In a skillet, brown the ground turkey,.
Heat the spaghetti sauce and add turkey.
Make an Iceberg Salad with your favorite ingredients AND Italian
(vinegar/oil] dressing.
Toss the salad into the spaghetti sauce.
Heat the sauce some more and serve medium hot.
Yummy!
Easy Spinach-Bacon Tortilla Roll-Ups


Ingredients:
bacon, green onions, fresh garlic, frozen chopped spinach, cream cheese, mayonnaise, seasoning salt, salt, black pepper, cayenne pepper, water chestnuts, flour tortillas

Directions:
Cook the spinach in boiling water for about 8-10 minutes; drain and place in a bowl to cool.
When the spinach is cool enough to handle squeeze out any excess moisture with hands, then place in a large bowl.
Add in all remaining ingredients with crumbled bacon except the tortillas; mix well to combine and adjust seasoned salt, pepper and cayenne to taste.`.
Heat 1 tortilla in a large skillet over high heat until warm and pliable (about 1 minute per side].
Spread 1/3 of the filling over the warmed tortilla leaving 1/2-inch border.
Roll up tightly enclosing the filling.
Wrap the roll in plastic wrap.
Repeat with remaining 2 tortillas and filling, the cover each one with plastic wrap.
Refrigerate the rolls for about 2 hours or up to 4 hours until the filling is very firm.
Set oven to 400 degrees.
Remove the plastic wrap, then slice off the uneven ends or the rolls.
Slice the rolls crosswise on a slight diagonal into about 3/4-inch thick (at this point you can freeze the slices to bake at a later time].
Arrange on a large baking sheet.
Bake until heated through (about 7 minutes].
Hot Chicken in Garlic Sauce


Ingredients:
chicken breasts, red chili peppers, celery, sliced water chestnuts, fresh broccoli florets, carrot, garlic cloves, gingerroot, green onion, rice wine

Directions:
Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
Pour oil around the top of a preheated wok or skillet with sloped sides; heat at medium-high (375] for 2 minutes. Add chile pepper pods, and stir-fry 2 to 3 minutes. Remove chile pepper pods from the wok; set aside.  Add the reserved chicken, and stir-fry for 7 minutes or until lightly browned.  Remove chicken from the wok; drain well, and set aside.
Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
Add the reserved chile pepper pods, reserved chicken, and green onion to the wok.  Combine wine and chili paste (if using]; add to the wok and stir-fry until thoroughly heated.  Serve over hot cooked rice or pasta.
Beaufort Stew (Low Country Boil)


Ingredients:
kielbasa, shrimp, tiny new potatoes, butter

Directions:
Bring a large stock pot of water to a boil.  Add Old Bay, potatoes and sausage.
Cook 15 minutes maintaining the boil.
Add corn and shrimp, returning liquid to a boil.  Cook for 5 minutes.
Dump into large colander to drain.
Transfer to large serving platter and serve with plenty of napkins and condiments.
Mushroom & Salami Grill


Ingredients:
eggs, cheddar cheese, mushrooms, green capsicum, spring onions, oregano

Directions:
Combine all ingredients except toast.
Cover toast slices with mushroom mixture & grill (broil] until melted & golden.
Pan de Queso (Brazilian Cheese Buns)
Category: bread
By Megan Hunter

My husband spent some time in Brazil as an English teacher and this was one of his favorite breads! It is simply delicious and we love serving it with other traditional Brazilian foods (rice, beans, etc). These are best when they are served warm.

Ingredients:
½ cup water
½ cup milk
¼ cup oil
½ teaspoon salt
1 ½ cups tapioca starch
1  egg
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes. Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky. Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough. Bake in the preheated oven until golden brown, about 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 24 cheese buns

Calories: 69.1
Fat: 3.6 g
Saturated fat: 1.1 g
Carbohydrates: 7.6 g
Sugars: 0.3 g
Protein: 1.8 g
Cholesterol: 11.1 mg
Sodium: 104.9 mg
Rosca de Reyes
Category: bread
By repostera

This traditional holiday Mexican bread is a bit time-consuming, but absolutely worth the effort.

Ingredients:
4 cups all-purpose flour
3  eggs
3  eggs, separated
⅔ cup white sugar
1 tablespoon warm water
2 (.25 ounce) packages dry yeast
1  orange, zested
1  lime, zested
1 pinch salt
½ cup butter, softened
1 tablespoon butter, softened
½ cup white sugar
¼ cup butter
¼ cup all-purpose flour
20  candied citrus peels

Directions:
Mix 4 cups flour, eggs, egg yolks, 2/3 cup white sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes. Form dough into a ball. Cover and let rise in a warm place for 45 minutes. Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes. Preheat oven to 400 degrees F (200 degrees C). Whisk eggs whites in a small bowl. Brush egg whites evenly over dough. Mix 1/2 cup white sugar and 1/4 cup butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh®; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make a circle about 1/8 inch thick. Space circles evenly around the dough ring. Arrange candied citrus peels on top of the dough. Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.

Prep time: 35 mins
Cook time: 20 mins
Total time: 2 hrs 45 mins
Yields: 12 servings

Calories: 397
Fat: 15.5 g
Saturated fat: 8.7 g
Carbohydrates: 56.7 g
Sugars: 19.8 g
Dietary fiber: 1.7 g
Protein: 8.3 g
Cholesterol: 126 mg
Sodium: 138 mg
Southern Sweet Iced Tea


Ingredients:
granulated sugar, water

Directions:
In a medium size pan fill 1/2 way with water.
add tea bags.
cook on medium heat until comes to a good boil. it will be foamy.
put sugar in gallon jug (pitcher].
pour boiling tea over sugar.
stir well to dissolve sugar.
add water until jug is full (may not use whole gallon of water].
stir well.
pour over ice (i like mine anyway i can get it ice or no ice].
drink and enjoy!
I USE RED DIAMOND OR LUZIANN TEA BAGS.
Quick and Easy Pasta With Mushroom and Rosemary Sauce


Ingredients:
dry pasta, fresh rosemary, heavy cream

Directions:
Cook the pasta according to the directions on the packet. When it is cooked, drain it.
Stir in the soup (without diluting], rosemary and cream.
Season to taste. If serving straight away, heat through and serve.
Note: Can be eaten straight away or put in the fridge and eaten cold or reheated.
Tomato-Avocado Salad


Ingredients:
avocados, roma tomatoes, green onions, olive oil, garlic, salt, lemon pepper

Directions:
Peel avocados.
Cut avocados and tomatoes into bite sized pieces.
Slice green onions.
Toss the avocados, tomatoes, and green onions in a small salad bowl.
Drizzle with oil, garlic and spices.  Gently toss until the oil and spices evenly coat the tomatoes and avocados.
Serve immediately.
You can refrigerate before serving, but make sure you place the avocado pits in the bowl and cover tightly to prevent browning (remove the pits before serving].
Almond Paste with Whole Almonds
Category: desserts
By nch

This type of almond paste is best for rustic sweet breads and whole grain pastries.

Ingredients:
1 ½ cups whole unskinned almonds, lightly toasted
1 ½ cups confectioners' sugar
1 large fresh egg white, at room temperature, lightly beaten, or more as needed
¼ teaspoon almond extract

Directions:
Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like. Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time. Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 162.5
Fat: 9 g
Saturated fat: 0.7 g
Carbohydrates: 18.5 g
Sugars: 15.6 g
Dietary fiber: 2.1 g
Protein: 4.1 g
Sodium: 4.9 mg
Grilled Pesto Stuffed Chicken Thighs


Ingredients:
chicken thighs, pesto sauce, Basil Pesto, olive oil, garlic cloves

Directions:
Preheat the grill.
Loosen skin from thighs to form a pocket; stuff with pesto.
Season chicken with salt and pepper.
Grill the chicken, turning once, until cooked through, about 35 minutes.
Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
Toast bread on grill.
Serve chicken on bread, garlic side up.
Sweet Dilly Tartar Sauce


Ingredients:
mayonnaise, lemon juice, lemon juice, dill weed, dried parsley, garlic powder, sea salt, fresh ground pepper

Directions:
In small mixing bowl mix all ingredients.
Refrigerate, the longer the better, before serving. It can stay fresh in the refrigerator up to 3 - 4 days.
Gyro Meat Loaf W/ Tzatziki Sauce


Ingredients:
frozen chopped spinach, onion, eggs, romano cheese, dried oregano, garlic powder, salt, ground lamb, ground beef, Tzatziki Cucumber Dipping Sauce

Directions:
If making your own sauce, prepare it the day before you are planning to make the meatloaf.
In a large bowl, combine the first nine ingredients (everything but the lamb/beef and tzatziki sauce].
Crumble lamb or beef over the mixture and combine well.
Shape into a loaf and place in a greased 11x7" baking dish.
Bake uncovered at 350 for 55-60 minutes or until no pink remains and a thermostat reads 160.
Let stand for 15 minutes before slicing.
Drizzle with tzatziki sauce.
Metric Jester's Beef, Barley and Onions


Ingredients:
lean ground beef, onion, pot barley, boiling water

Directions:
Brown beef and onions together in dutch oven until onions are soft, season as desired (I like montreal steak spice]
Stir in barley, onion soup mix and boiling water.
bring to boil, then reduce and simmer for 30 minutes.
Asparagus Guacamole


Ingredients:
asparagus spear, water, plain yogurt, lemon juice, tomatoes, green onions, ground cumin, garlic clove, dried oregano leaves, salt, cayenne

Directions:
Combine asparagus and water in a 2 quart saucepan.
Bring to a boil over medium high heat.  Cover and reduce heat to medium-low.
Simmer 8 to 10 minutes or until tender.
Rinse with cold water; drain.
Blot asparagus with a paper towel to remove excess moisture.
Combine asparagus, yogurt and lemon juice in food processor or blender.
Process till smooth.
In a medium mixing bowl, combine asparagus mixture and remaining ingredients.
Chill, if desired.
Serve with raw veggies or tortilla chips.
Enjoy!
30-Minute Chicken, Vegetables and Rice


Ingredients:
olive oil, shallot, garlic cloves, chicken breast, chicken broth, Minute brown rice

Directions:
Heat oil in large skillet on medium heat.
Add shallots and garlic, cook until soft; about 1 to 2 minutes.
Add chicken,(i season meat with just a pinch of salt and pepper, optional], cook until just browned.
Add vegetables; cook; about 5 minutes, or until veggies are tender.
note: i always use different vegetables.
Stir in broth; bring to boil.
Stir in rice and dressing; cover, reduce heat to low.
Cook 10 minutes or until liquid is absorbed and chicken is cooked through.
Watermelon-Basil Margaritas


Ingredients:
seedless watermelon, basil leaves, triple sec

Directions:
Place 24 watermelon cubes on a baking sheet lined with parchment.  Cover and freeze at least 1 hour, or up to 2 days.
Puree remaining watermelon and the sugar in a blender until smooth.  Pass through a sieve lined with cheesecloth into a bowl.  You should have 3 cups.
Place tequila and basil in a glass pitcher and crush with a wooden spoon.  Stir in watermelon juice and triple sec.
Place watermelon "ice" cubes in glasses.  Using cocktail shaker, mix 3/4 cup margarita with 1 cup ice.  Strain into a glass.  Repeat.  Serve garnished with basil.
Organic Cherry Martini


Ingredients:
cherry juice, grapefruit juice, vodka

Directions:
1. Chill your martini glass in a freezer for about 5 minutes. Alternatively, fill the glass with ice and water for faster chilling.
2. Add cherry juice, grapefruit juice, agave and vodka into a cocktail shaker filled with ice and shake moderately (or vigorously if you like your drink foamy].
3. Strain into a chilled glass.
4. Garnish with a lemon/lime/grapefruit twist and/or cherry and enjoy!
Bacon SPAM® and Potato Pancakes
Category: side-dish
By mis7up

A delicious repurposing recipe using prepared mashed potatoes, pancake mix, eggs and SPAM® with bacon to make piping hot savory pancakes. Great when eaten hot or cold.

Ingredients:
4 cups mashed potatoes
1 (12 ounce) can fully cooked luncheon meat with bacon (such as SPAM® with Bacon), diced
1 cup buttermilk pancake mix
2  eggs, lightly beaten
2 tablespoons vegetable oil

Directions:
Mix mashed potatoes, luncheon meat, pancake mix, and eggs together gently in a bowl. Heat oil in a skillet over medium heat. Spoon potato mixture into hot oil and press with a spatula to flatten evenly. Cook, covered, until bottom is crispy, 3 to 5 minutes. Flip and continue cooking until second side is golden and crispy, 3 to 4 minutes more.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 8 servings

Calories: 328
Fat: 17.6 g
Saturated fat: 5.5 g
Carbohydrates: 31.4 g
Sugars: 1.7 g
Dietary fiber: 2 g
Protein: 10.9 g
Cholesterol: 81.8 mg
Sodium: 1113.9 mg
Wilted Collards Greens With Bacon and Onion


Ingredients:
bacon, yellow onion, water, black pepper, seasoning salt, red wine vinegar

Directions:
Turn an eye on the stove to medium heat.
In a large sauté pan or stock pot, cook the chopped bacon for a few minutes until some grease is rendered, then, toss in the onion.  Cook this until onion becomes tender.  DO NOT DRAIN!
Next, throw the collard greens into the bacon and onion and carefully stir a little (it will seem like there are too many collard greens, but they cook down very quickly].
Pour in the chicken stock and the water.
Add the optional seasonings (pepper, seasoning salt and vinegar].
Cover the pan and cook on medium to medium high.  You will see the collards begin to wilt rather quickly.
Continue cooking until all of the liquid is gone, stirring occasionally.  (This normally takes me about 20 minutes.].
Try the collards and if they are not as tender as you would like, simply add 1/4 cup of water at a time until they reach the desired tenderness.
Hartson's Creamy Chicken Pot Pie


Ingredients:
chicken breasts, carrots, broccoli, cauliflower, butter, garlic cloves, thyme, pepper, chicken broth, half-and-half, heavy cream, flour

Directions:
Prepare Chicken:
Filet Chicken.  Brush chicken with Virgin Olive Oil.  Cook on BBQ approximately 6 minutes per side.  Remove from BBQ and cube chicken.  You can wait a few minutes until it is cool to the touch to cut the chicken and start on the rest of the process.
Prepare Vegetables:
In large pot, boil broccoli, cauliflower, carrot in water just covering mix.  12 minutes or until crunchy soft.  Drain and return to pot.
Prepare Sauce:
In another large pot add butter, garlic, thyme, pepper, and onions.  Cook under Medium heat until onion is translucent.  About 5 minutes.
Add chicken broth, heavy cream, half and half.  Bring to a light boil stirring constantly.
Add Flour slowly whisking in to mix.  whisk until lumps are gone.  Continue to  simmer and stir until thick (Not too thick, it will continue to thicken after it's removed from the stove].
Combine Ingredients:
Preheat oven 425 degrees.
Roll out then Layer first can of crescent roll in a large pot (you can alter the recipe here by cutting and layering in smaller ceramic bowls for single servings].  mold dough around inside of each pot.
Lightly Mix Sauce into vegetables.
Add vegetables/sauce mix to crescent roll lined pot.
Roll out second can of crescent roll.  Put over pot and pinch sides to top of first can of crescent roll in pot (cut for smaller pans and layer in same fashion].  For a golden brown finish, you can brush dough with butter.
Cook 40 minutes.  Remove and serve.  Reduce time for smaller portions.  Crust should be golden brown.