xiaoxl/recipe_data huggingface dataset:
Easy German Apple Sheet Cake
Category: world-cuisine
By sophie

This quick and easy apple sheet cake recipe is from Germany where these types of cakes are very popular. Perfect for serving a crowd!

Ingredients:
1 tablespoon butter
14 tablespoons unsalted butter, at room temperature
1 cup white sugar
3 cups all-purpose flour
4 teaspoons baking powder
lemon, zested and juiced
1 pinch salt
3  eggs, beaten
3 ¼ pounds apples - peeled, cored, and thinly sliced
2 tablespoons raisins  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a large, 12x18-inch rimmed baking sheet with 1 tablespoon butter. Combine 14 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix flour, baking powder, lemon zest, and salt in a bowl. Alternate adding flour mixture and eggs to the creamed butter mixture. Spread batter onto the prepared baking sheet; dough is very sticky, so use a spatula to spread it onto the tray. Distribute sliced apples evenly on top and drizzle with lemon juice. Sprinkle with raisins. Bake in the preheated oven until set and lightly browned, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 24 servings

Calories: 196.5
Fat: 8 g
Saturated fat: 4.8 g
Carbohydrates: 30.2 g
Sugars: 15.3 g
Dietary fiber: 2.1 g
Protein: 2.6 g
Cholesterol: 39.5 mg
Sodium: 100.9 mg
Pumpkin Chocolate Chip Muffins


Ingredients:
flour, sugar, cinnamon, ground ginger, ground cloves, baking soda, baking powder, salt, eggs, canned pumpkin puree, canola oil, chocolate chips

Directions:
Preheat oven to 350°F.
Thoroughly mix dry ingredients in a large mixing bowl.
Break eggs into another bowl.
Add oil and pumkin to eggs and whisk until smooth, then stir in chocolate chips.
Pour wet mixture over dry ingredients and fold with a rubber spatula until just combined.
Scoop batter into muffin cups and bake for 20-25 minutes, or until puffed and springy to touch.
Turn out onto a rack to cool completely.
(These muffins taste their best the next day].
Crazy Cranberry Bars


Ingredients:
graham cracker crumbs, sweetened condensed milk, dried sweetened cranberries, butter, flaked coconut, walnuts

Directions:
Preheat oven to 350 degrees., In a 13 X 9 pan melt butter in oven., Sprinkle crumbs over butter and pour condensed milk evenly over crumbs., Top with remaining ingredients and press down firmly., Bake 25 minutes, cool and cut into bars., Store at room temperature.
Warm Asian Steak Salad


Ingredients:
fresh ginger, ground ginger, garlic, light soy sauce, liquid honey, sirloin tip steak, asparagus, seedless cucumber, green onions, fresh coriander, toasted sesame seeds

Directions:
Whisk together all dressing ingredients.
Pour 1/4 cup of dressing over steak in a shallow non metallic dish, turning to coat.
Cover and marinate in refrigerator for 2 hours or overnight.
Reserve remaining dressing.
Grill steak 3 to 4 minutes per side for medium (if steak is about 1 inch thick].
Let steak rest for a few minutes before carving.
Slice thinly on the diagonal.
In a serving dish,toss reserved dressing with salad greens, asparagus,red pepper,cucumber, green onions and coriander, if using.
Arrange steak over salad, garnish with toasted sesame seeds and serve immediately.
Sesame Onion Cheese Bread (bread Machine)


Ingredients:
milk, onion, sharp cheddar cheese, butter, sugar, salt, sesame seeds, whole wheat flour, bread flour, gluten

Directions:
Place ingredients in bread machine pan in order suggested by manufacturer., Cycle: White, sweet- no timer., Setting: Medium.
Eggnog Pie


Ingredients:
vanilla pudding mix, ground nutmeg, milk, light rum, Kahlua, ground nutmeg

Directions:
In medium saucepan, over medium heat, cook pudding mix using milk and BORDEN® EggNog.
according to directions on package until thick and bubbly; mix well. Remove from heat.
Stir in nutmeg. Stir in rum (optional]. Cool or chill thoroughly.
Beat cream until smooth.
Fold in whipped cream. Spoon into prepared crust. Garnish with additional nutmeg.
Chill 4 hours or until set.
Store leftovers covered in refrigerator.
Notes: Microwave: In 2-quart glass measure with handle, combine pudding mix,.
nutmeg and BORDEN® EggNog; mix well. Cook on HIGH (100% power] 6 to 8 minutes.
or until thickened and bubbly, stirring every 1-1/2 minutes. Proceed as above.
Chili Barbecue Chops


Ingredients:
boneless pork chops, barbecue sauce, chili powder

Directions:
In a bowl, combine the salad dressing, barbecue sauce and chili powder; mix well.
Pour 1/2 cup of the marinade into a large resealable sandwich or storage bag; add the pork chops.
Seal bag and turn to coat; refrigerate for at LEAST 1 hour (but 3-4 hours preferred].  Cover and refrigerate leftover marinade.
When done marinating, drain and discard the marinade from the pork.
In a large non-stick skillet, coated with non-stick cooking spray, brown chops on both sides over medium heat; drain if needed.
Add reserved marinade to the pan and bring to a boil.
Reduce heat; cover and simmer for 40 minutes.
Eat and enjoy!
Oreo No-Bake Cheesecake


Ingredients:
butter, Philadelphia Cream Cheese, sugar, vanilla, Cool Whip Topping

Directions:
Line a 9x13 inch pan with foil extending over sides of pan.
Coarsely chop 15 of the cookies; set aside.
Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan.
Refrigerate while preparing filling.
Beat cream cheese, sugar, and vanilla in large bowl with mixer on medium until well blended.
Gently stir in whipped topping and chopped cookies.
Spoon over crust; cover.
Refrigerate 4 hours or until firm.
Pumpkin Cookies


Ingredients:
egg, butter, sugar, pumpkin, vanilla extract, all-purpose flour, salt, baking soda, baking powder, cinnamon

Directions:
Cream eggs and butter until light and fluffy.
Add the sugar and pumpkin; mix well.
Add vanilla, flour, salt, baking soda, baking powder, and cinnamon; mix well.
Stir in butterscotch chips.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake at 375°F for 12 to 14 minutes or until firm.
Remove to wire rack to cool.
No-Knead Dutch Oven Bread
Category: bread
By Laura A-C

This rustic bread is easy and fabulous - tastes like it's fresh from a French bakery. The secret is the use of a Dutch oven, which regulates the moisture.

Ingredients:
3 cups all-purpose flour
2 teaspoons salt
¼ teaspoon active dry yeast
1 ½ cups water

Directions:
Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours. Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours. Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C). Carefully remove the Dutch oven, place dough inside, and cover with the lid. Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.

Prep time: 15 mins
Cook time: 40 mins
Total time: 14 hrs 55 mins
Yields: 1 loaf

Calories: 114
Fat: 0.3 g
Carbohydrates: 23.9 g
Sugars: 0.1 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Sodium: 389.1 mg
Hyderabadi Chicken Biryani


Ingredients:
onions, chilies, tomatoes, basmati rice, chicken, yogurt, lemons, limes, mint, masala, cloves, cardamom, bay leaf, anise, black cardamom pods, mace, red chili powder, garam masala, saffron, jeera powder, cumin seed, cinnamon sticks

Directions:
hyderabadi chicken biryani gravy.
Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks].
Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
Now, add in the garam masala.
After stirring a few mins, add in the marinated chicken.
Now, add in the Shan Biryani Masala.
Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
Soak the basmati rice in cool water after flushing about 3-4 times.
Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
Continue with step 11 until the tray is full.
Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
Enjoy!
Easy Baked Doughnuts
Category: bread
By JESSICALKING

These easy baked doughnuts are great when you need a quick sweet treat or a breakfast for kids.

Ingredients:
2 cups baking mix (such as Bisquick ®)
⅓ cup milk
1  egg
2 tablespoons white sugar
⅛ teaspoon ground cinnamon
¼ cup butter, melted
½ cup white sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix baking mix, milk, egg, 2 tablespoons sugar, and cinnamon together in a bowl with a whisk, beating vigorously for 20 strokes. Transfer dough to a floured work surface and knead 5 times. Roll dough into 1/2-inch thickness and cut with a floured doughnut cutter. Place doughnuts onto a baking sheet. Bake in the preheated oven until cooked through and lightly browned, 7 to 9 minutes. Pour melted butter into a bowl. Place 1/2 cup sugar in a separate bowl. Dip doughnuts into butter; transfer to sugar and lightly press until doughnuts are coated.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 16 servings

Calories: 123.9
Fat: 5.6 g
Saturated fat: 2.6 g
Carbohydrates: 17.3 g
Sugars: 8.3 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 19.7 mg
Sodium: 215.8 mg
Frosted Grapes
Category: appetizers-and-snacks
By CookBakeGrill

These are so wonderful. Made with flavored gelatin mix, these grapes make a simple yet elegant treat. Serve in a pretty glass bowl at a party. Instant hit.

Ingredients:
2 pounds red seedless grapes
1 (3 ounce) package cherry flavored Jell-O® mix

Directions:
Pluck grapes from their stems and rinse in a colander. Pour the gelatin mix onto a plate. Place grapes on the plate one handful at a time and roll around until coated. Transfer to a pretty dish and refrigerate for 1 hour to allow the gelatin to set.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 2 pounds

Calories: 118.8
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 29.2 g
Sugars: 28.1 g
Dietary fiber: 1.1 g
Protein: 1.7 g
Sodium: 50 mg
Breakfast Bake


Ingredients:
Velveeta cheese, eggs, salt, pepper, milk, bacon, ham, sausage

Directions:
You need to use a 13 x 9 pan (spray with pam].
Break bread into small pieces into the pan (like if you were making stuffing].
Break the cooked meat into pieces and layer over the bread (ham, bacon or sausage].
Sprinkle 2 cups Velveeta cheese over the meat.
Mix together the eggs, milk, salt and pepper.
Pour over top and mix all together.
Bake in oven at 350ºF for 1 hour.  Refrigerate when cooled.
In morning heat at 350º for 1/2 hour and then serve.
Baked Meatballs


Ingredients:
ground pork, ground lamb, frozen spinach, fresh parmesan cheese, egg, dried basil, dried parsley, garlic powder, kosher salt, red pepper flakes

Directions:
Preheat the oven to 400 degrees.
In a large mixing bowl, combine pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of bread crumbs. Using hands, mix all ingredients until well incorporated, but do not overmix or meatballs will be tough. Refrigerate overnite.
Place remaining 1/4 cup of bread (you'll need more than this]in a small bowl. Weigh meatballs into 1.5 oz. portions and place on a sheet pan. Using hands, shape meatballs into rounds, roll in bread crumbs and place balls in individual miniature muffin tin cups (I used disposable aluminum ones]. Bake for 20 minutes or until golden and cooked through.
Cannoli Dip
Category: side-dish
By Megan

This dip takes the tastes and flavors of a cannoli and turns it into a wonderful party snack! To serve, break up pizzelle cookies or waffle cones into chip-size pieces to scoop cannoli dip and enjoy! The dip tastes just like the filling from a cannoli, and the pizzelles act as the shell.

Ingredients:
2 cups ricotta cheese
1 (8 ounce) package cream cheese
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips

Directions:
Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture. Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

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

Calories: 295.2
Fat: 16.6 g
Saturated fat: 10.2 g
Carbohydrates: 31.8 g
Sugars: 27.3 g
Dietary fiber: 1 g
Protein: 7.6 g
Cholesterol: 38.8 mg
Sodium: 125.4 mg
Kentucky Banana Pudding
Category: desserts
By Melody

This is my grandmother's recipe! A version with a cookie crust.

Ingredients:
1 cup white sugar
¼ cup cornstarch
1  egg, beaten
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 teaspoons vanilla extract
1 (12 ounce) package vanilla wafers
4  banana, sliced

Directions:
In a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and regular milk. Mix together well and stir until thick. Remove from heat; add vanilla and mix well. In a large bowl or casserole dish, arrange a layer of cookies. Pour pudding mixture over cookies and top with a layer of sliced bananas. Refrigerate until chilled.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 8 to 12 servings

Calories: 461.4
Fat: 13.4 g
Saturated fat: 5.1 g
Carbohydrates: 79.1 g
Sugars: 39.3 g
Dietary fiber: 2.4 g
Protein: 8 g
Cholesterol: 40.6 mg
Sodium: 207.2 mg
Fast Fix Gazpacho


Ingredients:
cucumber, sweet onion, garlic clove, lime juice, Tabasco sauce, salt, cilantro

Directions:
Coarsely chop cucumber, pepper & onion.
Add half of the veggies to a food processor along with the garlic, 1 cup V8 juice, lime juice, hot sauce & salt.  Puree till smooth.
Pour into a bowl & add remaining 3 cups V8.  Chill.
Serve cold with remaining chopped veggies and cilantro as garnish.
Luscious Lemon Meringue Pie


Ingredients:
caster sugar, plain flour, cornflour, salt, water, lemons, juice and zest of, butter, caster sugar

Directions:
Preheat oven to 350°F, 175°C.
Filling: using a medium saucepan, whisk together cup of sugar, flour, cornflour and salt. Stir in zest and juice of lemon and the water. Cook over medium heat till just boiling. Stir in the butter. Beat yolks together well in a bowl big enough to add a cup of the hot mixture to. Add a cup of the sugar mix, whisking all the time then add this back to the saucepan. Bring to a boil, stirring all the time till thick. Remove from heat and pour into pie case.
Meringue: Using a large clean bowl ( wipe out with remains of lemon and dry with paper towel to make sure there is absolutely no grease/residue in the bowl], whisk the whites till foamy, can be done by hand but I find the electric mixer does the best meringue for this. Add sugar gradually, whisking till you have the stiff peak stage (or you can try holding the bowl upside down above your head to make sure!]Also check at this point that all the sugar has dissolved by rubbing a small amount of mix between your fingers. continue whisking for a few minutes if it still feels grainy. If its smooth, drop the mixture all over the warm pie filling making sure to go right up to the edges smoothing out the gaps as you go. I like to make sure there are peaks all over the meringue as I love the chewy bits too.
Bake in the preheated oven for 10 minutes, or till meringue is golden brown.
To enjoy at its best, let it cool down for a wee while before chilling for a few hours then serving with cream/ice cream. You will need to include the chilling time as I wasn't sure how to include that at the top.
Oven Roasted Herbed Vegetables


Ingredients:
potatoes, frozen carrots, red onion, olive oil, garlic cloves, salt, pepper

Directions:
Preheat oven to 425 degrees.
Cut all vegetables and place in 13x9 baking pan.
In a small bowl combine oil, garlic, herbs, salt, and pepper.  Drizzle over vegetables.
Mix the oil mixture with vegetables to coat.
Cover dish with foil and back for 30 minutes.
Carefully remove foil; stir vegetables and bak uncovered for another 5 minutes.
Peach or Apricot Butter-Slow Cooker


Ingredients:
apricots, sugar, cinnamon, ground cloves

Directions:
Drain fruit., Remove pits& puree in blender., Pour into a slow cooker., Stir in remaining ingredients., Cover., Cook on High 8-10 hours., Remove cover during last half of cooking., Stir occasionally.
Catherine's Spicy Chicken Soup
Category: soups-stews-and-chili
By AUNTTAF

This is a great recipe that you can fix to your taste!  The longer it simmers the better.  Top with crushed tortilla chips and shredded cheese.  Enjoy!

Ingredients:
2 quarts water
8  skinless, boneless chicken breast halves
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes  chicken bouillon
3 tablespoons olive oil
1  onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can  condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Directions:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes.  Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear.  Remove chicken, reserve broth.  Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.  Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth.  Simmer 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 472.6
Fat: 15.3 g
Saturated fat: 5.2 g
Carbohydrates: 50.3 g
Sugars: 14.5 g
Dietary fiber: 10.1 g
Protein: 39.6 g
Cholesterol: 81.8 mg
Sodium: 2436.4 mg
Cherry Dump Cake
Category: desserts
By hhuffman4

Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).

Ingredients:
2 (21 ounce) cans cherry pie filling
1 (15.25 ounce) package white cake mix
¼ cup butter, melted
½ cup coarsely chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top. Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 9x13-inch cake

Calories: 332.7
Fat: 11.1 g
Saturated fat: 3.3 g
Carbohydrates: 56.5 g
Sugars: 19.8 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 10.2 mg
Sodium: 284.1 mg
Overnight Steel-Cut Oats with Yogurt and Blueberries
Category: everyday-cooking
By Steven Warren

Easy-to-make overnight steel-cut oats with stevia powder, yogurt, coconut milk, and blueberries.

Ingredients:
¼ cup steel-cut oats
1 (8 ounce) container plain yogurt
2 ounces fresh blueberries
½ ounce stevia powder (such as Pure Via®)
4 ½ ounces coconut milk

Directions:
Place oats into the bottom of a pint-sized Mason jar. Stir in yogurt, blueberries, and stevia powder. Pour in coconut milk and stir to combine. Cover the jar and refrigerate 8 hours to overnight.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 1 serving

Calories: 583.2
Fat: 36.9 g
Saturated fat: 29.1 g
Carbohydrates: 63 g
Sugars: 17.2 g
Dietary fiber: 6.8 g
Protein: 15.8 g
Cholesterol: 29.5 mg
Sodium: 121.4 mg
Moist Baked Chicken


Ingredients:
chicken, instant mashed potatoes, parmesan cheese, garlic powder, butter

Directions:
Line a 13x9-inch pan with foil and preheat oven to 350ºF.
Combine the potato flakes, parmesan cheese and garlic powder in a bowl and blend well.
Dip the chicken pieces in the butter, then roll in the potato mixture.
Place coated chicken in the pan and sprinkle with leftover potato mixture.
Bake for 60 minutes or until juices are clear.
Tomato Basil Dip


Ingredients:
cream cheese, plum tomatoes, parmesan cheese, fresh basil

Directions:
Spread cream cheese onto bottom of 9 inch pie plate., Mix tomatoes and dressing and spoon over cream cheese., Sprinkle with Parmesan cheese and basil., CHILL., Served best with TOWN HOUSE Bistro Multi Grain crackers.
Sauteed Cauliflower Delight
Category: side-dish
By L.M. Black

Unique and tasty recipe.

Ingredients:
¼ cup olive oil
1  red onion, chopped
1 head cauliflower, cut into florets
1 cup cherry tomatoes, halved, or more to taste
2 tablespoons raisins
1 teaspoon white sugar
1 clove garlic, minced
1 teaspoon dried parsley
¼ teaspoon red pepper flakes
1 tablespoon fresh lemon juice, or to taste  (Optional)

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes. Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 196.5
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 17.8 g
Sugars: 8.8 g
Dietary fiber: 4.8 g
Protein: 3.7 g
Sodium: 49.2 mg
Boniet
Category: appetizers-and-snacks
By The Iron Chef -- Suzi-Q

Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

Ingredients:
2 bunches fresh parsley, finely chopped
1 (2 ounce) can anchovy fillets, chopped
3 cloves garlic, minced
1 ½ tablespoons tomato paste
4 tablespoons distilled white vinegar
½ cup extra virgin olive oil

Directions:
In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 cup

Calories: 147.5
Fat: 14.7 g
Saturated fat: 2.1 g
Carbohydrates: 1.9 g
Sugars: 0.5 g
Dietary fiber: 0.6 g
Protein: 2.3 g
Cholesterol: 4.8 mg
Sodium: 239 mg
Caramel Apple Parfaits


Ingredients:
non-fat vanilla yogurt, apples, walnuts

Directions:
"Reserve 1/4 c yogurt for topping.  Divide remaining yogurt among four (8 oz] glasses or dessert dishes.  Spoon 1/2 c apple chunks over yogurt in each glass.  Top each with 1 T of the remaining yogurt and 1 T caramel topping . Sprinkle with pecans or walnuts.  Serve immediately."