xiaoxl/recipe_data huggingface dataset:
Ambrosia Trifles


Ingredients:
ground cinnamon, pineapple chunks, coconut flakes

Directions:
In a medium saucepan, bring the mandarin oranges with their syrup and the cinnamon to a boil. Continue boiling until reduced to 3/4 cup, about 10 minutes.
Divide half of the pound cake cubes among 8 trifle glasses and spoon half of the orange sauce on top. Divide the pineapple chunks among the glasses, then top with the remaining cake and sauce.
Whisk the cream until soft peaks form. Divide among the glasses and top with the coconut.
Tip: The orange sauce can be refrigerated in an airtight container for up to 1 week.
Aubergines With Tomato and Pimiento


Ingredients:
aubergine, potato, pimiento, onion, ghee, butter, garlic clove, chili powder, bay leaf, cinnamon stick, salt, fresh ground black pepper, water, tomato puree, tomatoes

Directions:
Melt the ghee in a pan and fry the onion till just golden 5 minutes.
Add the garlic, chilli powder, bay leaf, cinnamon, salt and black pepper cook for 1 minute.
Add the water and bring to the boil cook for 3 minutes.
Add the tomatoes and potato,pimento and the aubergines, stir in the tomato puree.
Cover the pot and cook on medium heat till the potato is cooked.
Serve with any meat curry and boiled rice.
Pasta With Mushroom Wine Sauce


Ingredients:
pasta, mushroom, olive oil, onion, salt, pepper, garlic cloves, tomato paste, white wine, red wine, fresh parsley, rosemary, marjoram

Directions:
Start heating a large pot of water for the pasta. Meanwhile, wash and slice mushrooms.
Heat the oil in a large skillet, add the onions and cook over medium heat until lightly colored.
Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes.
Season with salt and pepper and add half the garlic. Mix the tomato paste and wine and add it to the mushrooms. Lower the heat and cook for 5 minutes more. If the pan dries, add a little pasta water.
Cook the pasta in the boiling water, then drain and add it to the mushrooms alone with the cream, herbs, and remaining garlic.
Toss, correct the seasonings, and divide among serving plates.
Ham Chowder
Category: soups-stews-and-chili
By FOODY3

I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.

Ingredients:
8 cups chicken or ham stock
4 cups cubed Country ham
4 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions, diced
3  leeks, diced
3 cloves garlic, minced
6  green onions, diced
6 large potatoes, cubed
1 pound carrots, cubed
1 ½ cups heavy cream

Directions:
Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary. In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot. Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 15 servings

Calories: 438.3
Fat: 24.8 g
Saturated fat: 10.9 g
Carbohydrates: 35.8 g
Sugars: 4.6 g
Dietary fiber: 5.3 g
Protein: 19.1 g
Cholesterol: 75.9 mg
Sodium: 1351.1 mg
Amazing No Cook Spinach Artichoke Dip
Category: appetizers-and-snacks
By Nomi Fredrick

This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt.

Ingredients:
1  sweet onion, cut into quarters
8 cloves garlic, or more to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package shredded Parmesan cheese
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup reduced-fat mayonnaise
1 (8 ounce) container reduced-fat sour cream

Directions:
Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl. Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

Prep time: 20 mins
Total time: 20 mins
Yields: 32 servings

Calories: 94.8
Fat: 6.8 g
Saturated fat: 3 g
Carbohydrates: 4.4 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 4.6 g
Cholesterol: 16.3 mg
Sodium: 282.9 mg
Middle Eastern White Beans
Category: side-dish
By Ani

For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family.  White kidney beans are slowly cooked in a tomato based sauce.  Serve it over plain white rice.

Ingredients:
1 ½ cups dried white kidney beans, soaked overnight
3 tablespoons tomato paste
1 tablespoon red pimento sauce
3 cloves garlic, chopped
3 medium onions, chopped
1 tablespoon lemon juice
1 teaspoon ground cumin
2 tablespoons olive oil
salt and pepper to taste
1 (14.5 ounce) can beef broth

Directions:
In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions,  cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans. Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.

Cook time: 6 hrs
Total time: 6 hrs
Yields: 6 servings

Calories: 229.4
Fat: 5.3 g
Saturated fat: 0.7 g
Carbohydrates: 36.5 g
Sugars: 3.4 g
Dietary fiber: 1.4 g
Protein: 10.6 g
Sodium: 351.3 mg
Mediterranean Spice Mix


Ingredients:
dried rosemary, ground cumin, ground coriander, dried oregano, ground cinnamon, salt

Directions:
Mix all ingredients in a bowl.  Sprinkle (to taste] on your meat.  Makes 1/3 cup.
***Tip -- for every 4 servings (1 lb boneless, 2 lb bone in] meat, poultry  or fish, mix 2 tbsp Mediterranean Spice Mix, 1 tbsp, vegetable oil, and 1 clove  of minced garlic.  Rub over food and let sit for 10 minutes  (if you make ahead the wet rub; cover& refrigerate for up to 24 hrs].
Taco Rice(Tshimo)


Ingredients:
rice, lettuce, cheese, onion, salsa, chili powder, Tabasco sauce, tomato ketchup

Directions:
--pre--.
to cut the tomato dice.
to cut the lettuce julienne.
return to room temperature cheese.
--procedure--.
fry the minced meat with over high heat and crushed finely.
add a tomato in the middle.
In addition to the salsa and chili powder ketchup ,tabasco adjust the taste.
serve the rice in dish.
put the tacomeet in the entire.
take cheese on it.
Bake the dish in (microwave] Oven for 3 minutes.
sprinkle lettuce on it.
put the tomato in the center at the end.
Easy Smoked Oyster Snack


Ingredients:
"light cream cheese"

Directions:
Spread cream cheese on Triscuits., Top each with a smoked oyster.
Oven Fried Chicken IV
Category: meat-and-poultry
By Chelsey

Always a hit! People will be wanting seconds. Crispy chicken that is made lower in fat, without being soggy. You may remove the skin from the chicken if you like. Serve with Cheese Mashed Potatoes.

Ingredients:
2 cups low fat sour cream
4 cloves garlic, minced
6  chicken drumsticks
6  bone-in chicken breast halves, with skin
4 cups crushed cornflakes cereal
4 tablespoons crushed dried rosemary
3 teaspoons dried sage
3 tablespoons garlic powder
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray. In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack. Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 9 servings

Calories: 539.8
Fat: 19.8 g
Saturated fat: 7.8 g
Carbohydrates: 42.3 g
Sugars: 4.6 g
Dietary fiber: 1.3 g
Protein: 47.4 g
Cholesterol: 148.1 mg
Sodium: 439.5 mg
Ugandan Plantains With Chicken Stew


Ingredients:
plantains, water, salt, pepper, frying chickens, onion, tomatoes, tomatoes, potatoes, salt, pepper, water

Directions:
Peel the plantains and place in a steamer or a saucepan with a rack in the bottom. Add water, leaving the bananas above the level of the water. Add salt and pepper. Bring contents to boiling point; reduce heat and steam bananas until soft.
Lift bananas from the liquid and mash well. Place in top of double saucepan over simmering water until ready to serve with Chicken stew.
To make Chicken stew:
Fry Chicken in hot oil in a heavy sauté pan until brown. Add onions, tomatoes, potatoes, salt, pepper and water. Cover tightly and simmer for about 1 hour, or until Chicken is tender.
Pour Chicken stew over plantains.
Bacon Roasted Green Beans


Ingredients:
fresh green beans, onion powder, bacon

Directions:
Preheat oven to 425F degrees.
Wash green beans thoroughly.
Snap off ends and discard.
Cut beans into 1 1/2" long pieces.
Place beans in 1-quart baking dish that has been lightly sprayed with non-stick cooking spray.
Sprinkle with salt and pepper, onion powder, and bacon.
Pour broth over all.
Cover and bake for 30 minutes, or until beans are tender and liquid is completely evaporated.
Check the dish once or twice during cooking to make sure that you don't need to add a bit more broth as the beans roast.
Meatloaf...a Little Southwest Style
Category: main-dish
By Chrissy

Meatloaf with salsa, barbeque sauce, and ketchup. This recipe won the 'Meatloaf' contest at our community hospital; now it's the meatloaf our patients receive!

Ingredients:
1 ½ pounds ground beef
2  eggs
½ cup chopped onion
½ cup Italian bread crumbs
½ cup salsa
¼ cup ketchup
¼ cup barbeque sauce
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery salt

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan. Bake in the preheated oven until golden brown on top, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 meatloaf

Calories: 223.6
Fat: 11.7 g
Saturated fat: 4.4 g
Carbohydrates: 11.8 g
Sugars: 5.2 g
Dietary fiber: 0.9 g
Protein: 17.2 g
Cholesterol: 98.2 mg
Sodium: 768 mg
Sweet Pepper Pasta Toss with Kale
Category: world-cuisine
By MOTTSBELA

This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.

Ingredients:
1 (8 ounce) package uncooked farfalle (bow tie) pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 431.8
Fat: 17 g
Saturated fat: 9.2 g
Carbohydrates: 52 g
Sugars: 5.1 g
Dietary fiber: 3.9 g
Protein: 17.6 g
Cholesterol: 50.5 mg
Sodium: 643.9 mg
Darlene Chicken


Ingredients:
chicken breast, American cheese, Stove Top stuffing mix, warm water

Directions:
Lay chicken in bottom of baking dish., add 1 c water., pour cream of chicken soup over chicken., cover chicken with american cheese slices., pour stuffing over chicken and cheese slice., Cover and Bake at 350 for 45 mins covered and 15 uncovered., note: add a bag of frozen veggiess and that makes this a complete meal.
Cocoa Pistachio Pinwheels


Ingredients:
instant pistachio pudding mix, pistachios, light brown sugar

Directions:
Divide dough in half.
Knead the pistachio pudding, chopped pistachio nuts and green food coloring into one half.
Shape into a small rectangle.
Wrap in plastic and refrigerate for 1 hour.
Into the remaining dough, knead the cocoa powder and the brown sugar.
Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.
Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle.
Repeat with chocolate dough, straightening edges with a ruler.
Remove top sheet of waxed paper from chocolate dough.
Remove the top and bottom sheets of waxed paper from pistachio dough and place it on top of chocolate dough leaving a 1/4-inch edge of chocolate showing on one long side.
Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll.
Roll spirals as tightly as possible.
Wrap in plastic and refrigerate for 2 hours.
Heat oven to 350°F.
Cut dough into 1/4-inch thick slices.
Place on ungreased baking sheets and bake for 12 minutes.
Remove from baking sheets and cool completely on a wire rack.
Kittencal's Easy Gnocchi


Ingredients:
garlic powder, salt, hot water, eggs, all-purpose flour

Directions:
Boil water in a medium pot until at a light simmer.
Meanwhile pour about 3-4 tablespoons oil in a medium bowl.
Place the instant potato flakes, garlic powder and salt in a medium bowl; add in hot water and stir with a spoon until thickened (about 1 minute].
Mix in beaten eggs until combined.
Add in 1-1/2 cups flour and mix well to create a manageable dough (if the mixture seems too moist add in a small amount more of flour until the dough holds together, you may need up to 2 cups flour].
Using hands gently knead the dough until smooth.
Using floured hands pinch off a little over 1 tablespoon of dough then roll into a ball or desired shape (at this point you may freeze].
Drop into the simmering water until they rise to the top (this will only take about 2-3 minutes].
Remove with a slotted spoon and place into the oiled bowl.
Vanilla Ice Cream With Chocolate Fudge Chunks


Ingredients:
heavy cream, evaporated milk, salt, sweetened condensed milk, vanilla extract, heavy whipping cream

Directions:
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk and salt.
With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens.  Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high.  Beat on high speed until stiff peaks form.  Add vanilla extract.  Beat until it is well blended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8-inch pan with foil.  Set aside.
Add all ingredients into a double-boiler.  Stir and melt until the chocolate is melted and completely smooth.  Pour in an even layer into prepared pan.
Refrigerate or freeze until set.  Remove foil from large chocolate bar and place on a cutting board.
While still cold, cut into ½-inch cubes.  Keep refrigerated or frozen.
Cook's Note:  The recipe for Chocolate Fudge Chunks will make more than what is called for in the recipe for Vanilla Ice Cream with Chocolate Fudge Chunks.
Assembly:
Spread one-quarter ice cream on the bottom of a freezer-safe container.  Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
Spread one-quarter ice cream evenly over the chocolate fudge chunks.  Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
Spread one-quarter ice cream evenly over the chocolate fudge chunks.  Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.
Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks.  Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks.
Scatter ½ cup chocolate fudge chunks over the top layer of ice cream, distributing evenly.  Cover tightly.
Freeze until firm and completely solid, about 8-10 hours.
Quick and Easy Cheese Bread
Category: bread
By Elizabeth Sarah

This easy bread is excellent with anything from meatloaf, to soups, to chicken.  Tastes wonderful, but is pretty crumbly.

Ingredients:
1 ¾ cups all-purpose flour
¼ cup white sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup shredded Cheddar cheese
1  egg, beaten
¾ cup milk
⅓ cup vegetable oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 - 9x5 inch loaf

Calories: 188.5
Fat: 10.1 g
Saturated fat: 3.1 g
Carbohydrates: 19.2 g
Sugars: 5 g
Dietary fiber: 0.5 g
Protein: 5.3 g
Cholesterol: 26.6 mg
Sodium: 317.9 mg
Kathy's Potato Gratin


Ingredients:
russet potatoes, olive oil, butter, yellow onions, garlic cloves, cheddar cheese, fresh thyme, salt, black pepper, 2% low-fat milk, panko breadcrumbs, paprika

Directions:
Preheat oven to 400°F Spray a shallow 2 qt baking dish with non-stick cooking spray and set aside.
in a large nonstick skillet, heat the oil and butter over medium-low heat. Add the onions and garlic and cook until onions are soft and beginning to brown, about 15-20 minutes.
Meanwhile, Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until potato slices are tender, about 10 minutes.
Drain potatoes and spread a thin layer in the baking dish. Top with a third amounts of onion, cheese, thyme, salt, and pepper. Repeat layering twice. Pour milk gently over top and sprinkle with panko and then paprika.
Bake 20-25 minutes or until potatoes are lightly browned.
Pat's Baked Beef


Ingredients:
barbecue sauce, water, onion

Directions:
Pre-heat oven to 350* Put beef in bottom of 13x9 in baking pan., Mix BBQ sauce, mushroom soup and water together., Pour over beef., Place sliced onion on top., Cover and bake for 90 minutes., The gravy is very good on mashed potatoes.
Easy Mini Meat Loaves


Ingredients:
ground beef, catsup, onion, egg, quick oats, cheese, garlic powder, salt, black pepper

Directions:
Preheat oven to 350 degrees.
Divide and press biscuit dough across the bottom and up the sides of 10 greased muffins cups; set aside. I flattened the dough on a cookie sheet to make it fit better.
Combine beef, 1/2 cup catsup, onion, egg, oats, and seasonings in bowl; mix well.
Form into 10 balls and place one in each biscuit cup.
Spread remaining catsup over the tops and sprinkle with the cheese.
Bake for 30 minutes.
Garlic Bread


Ingredients:
roasted garlic, butter, cheese

Directions:
Split loaf in half lengthwise and lightly coat with butter, margarine or olive oil(which ever you prefer] then toast in oven or broiler.
Rub toasted bread with cloves of roasted garlic. Add cheese and toast again until cheese is melted and starting to brown.
Allergy-Friendly Comfort Soup
Category: soups-stews-and-chili
By Allergy Friendly

Coming from a family with many strange allergies, this soup is friendly for virtually anyone and is the ultimate comfort food. You won't feel like you are missing any of your favorites! Gluten-free, egg-free, nut -free, dairy-free, fish-free, latex allergen-free and flavor-full!

Ingredients:
2 tablespoons olive oil
2  yams, peeled and cubed
1 head cauliflower, cut into large florets
1  jalapeno pepper, chopped
1 (14 ounce) can coconut milk
2 cups water
2 cups cannellini beans, drained and rinsed
¼ cup chopped fresh basil
1 tablespoon soy sauce
1 teaspoon dry mustard powder
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground turmeric
1  bay leaf
1  cinnamon stick
salt and ground black pepper to taste
¼ cup chopped fresh parsley, or to taste
1 teaspoon soy sauce
¼ cup crumbled goat cheese

Directions:
Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more. Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 270
Fat: 12.7 g
Saturated fat: 8.6 g
Carbohydrates: 34.9 g
Sugars: 2 g
Dietary fiber: 7.7 g
Protein: 6.3 g
Cholesterol: 2.8 mg
Sodium: 278.3 mg
4th of July Flag Cake


Ingredients:
flour, butter, powdered sugar, powdered sugar, cream cheese, Cool Whip, fresh blueberries, strawberry, sugar

Directions:
Preheat oven to 375.
Mix with a pastry blender flour, butter and powdered sugar.
Push dough evenly onto a baking sheet.
Bake about 10 minutes or until golden brown.
Mix powdered sugar, softened cream cheese and cool whip with a hand mixer until creamy and well blended.
Spread mixture over crust after it has cooled.  Reserve a small amount for "stars.".
Finish with arranging blueberries and strawberries into American Flag.  7 red strips and 6 white.
Pipe reserved icing as stars over blueberries.
Ginisang Repolyo


Ingredients:
cabbage, eggs, garlic cloves, onion, tomatoes, fish sauce, salt

Directions:
In a large, deep frying pan or wok, saute garlic and onion over medium-high heat until fragrant - about 2 minutes.  Add fish sauce and cabbage and cook until crisp-tender, about another 3 or 4 minutes.
Add tomatoes and cook another two minutes, or until heated through.
Add beaten eggs to pan, stirring as you add them to the pan.  Cook just until eggs are done and serve hot.
Basic Hashbrowns


Ingredients:
potatoes, potatoes, salt, pepper, butter

Directions:
Peel and shred potatoes and place in bowl.
Rinse with cold water to remove some of the starch and drain.
Place half the butter in a double sided, ceramic skillet and heat.
As the butter begins to simmer, add the shredded potatoes.  There is no need to precook nor to wring dry first.
Fry for 4 minutes on medium heat, or until golden brown on the bottom.
Open the skillet and place the remaining butter on top, close, and flip to fry the reverse side.
Fry reverse side for 4 minutes, or until golden brown.
Salt and pepper to taste.
Quickie Marinated Cucumbers


Ingredients:
hot water, sugar, cucumbers, onion

Directions:
"In a medium sized bowl, combine the hot water, sugar, and italian dressing. Add the cucumbers and onions. Mix well, cover, and chill for at least 2-3 hours before serving."