xiaoxl/recipe_data huggingface dataset:
Fresh Asparagus Patties
Category: side-dish
By Chef John

Spring is in the air! These delicious patties are a new and exciting way to enjoy asparagus. Garnish with lemon aioli (see Footnote) and fresh lemon zest.

Ingredients:
1 pound fresh asparagus spears
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ounce Pecorino Romano cheese
⅓ cup plain dried bread crumbs
2  large eggs
1 tablespoon olive oil, or as needed

Directions:
Bring a pot of well salted water to a boil over high heat. Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot. Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely. Grate Pecorino Romano cheese finely using a rasp grater. Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined. Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 patties

Calories: 100.9
Fat: 5.6 g
Saturated fat: 1.7 g
Carbohydrates: 7.6 g
Sugars: 1.9 g
Dietary fiber: 1.8 g
Protein: 6.1 g
Cholesterol: 66.9 mg
Sodium: 151.4 mg
Orange Baked Chicken II


Ingredients:
chicken breasts, onion, paprika, salt, rosemary, pepper, flour

Directions:
Arrange chicken in shallow baking pan, breast side up, not overlapping.
Sprinkle with onion and seasonings.
Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken.
Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender.
Serve the chicken over noodles or rice on a warm platter.
Stir the pan juices to blend and pour over the chicken.
Chicken Sausage Lentil Soup (Pressure Cooker)


Ingredients:
olive oil, garlic cloves, sausage, onion, celery, carrots, reduced-sodium chicken broth, Rotel Tomatoes, red pepper flakes, oregano, salt, peppercorn, dried lentils

Directions:
Brown chicken sausage and garlic in pressure cooker.
add remaining ingredients, stir.
put lid on pressure cooker and cook on stew/soup setting.  (about 36 minutes].
release pressure and serve.
Sheet Pan Chicken Fajitas
Category: meat-and-poultry
By themoodyfoodie

Quick and easy way to prepare homemade, flavorful fajitas for a crowd!

Ingredients:
⅓ cup vegetable oil
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
1 ½ pounds chicken tenders, quartered
4 cups sliced bell peppers, any color
1  onion, sliced
¼ cup chopped fresh cilantro
½  lime, juiced

Directions:
Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix. Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil. Spread chicken mixture onto prepared pan. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes. Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Prep time: 35 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 199.9
Fat: 11.4 g
Saturated fat: 2.1 g
Carbohydrates: 5.7 g
Sugars: 2.5 g
Dietary fiber: 1.7 g
Protein: 18.6 g
Cholesterol: 48.5 mg
Sodium: 197.8 mg
Potatoes Noisette


Ingredients:
russet potatoes, butter, salt, fresh ground black pepper, flat-leaf Italian parsley

Directions:
Preheat the oven to 400 degrees.  To prepare the potatoes, use the small end of a melon baller to scoop out at least 24 nut-size balls of potato flesh.  Heat the butter in an ovenproof pan or skillet and saute the potato balls over medium heat for 3-4 minutes, stirring often.
Transfer to the oven and roast for 20 to 30 minutes, stirring occasionally, until tender and golden brown all over.  Season with salt and pepper, and sprinkle with the parsley just before serving.
** I don't like to waste the bits of potato that are left after making the potato balls, so I shred them in the food processor and fry them into hash brown patties.  I refrigerate them to eat with breakfast in the next day or so; they turn out well when I reheat them in the microwave or in a skillet briefly.
Kielbasa and Cabbage II
Category: everyday-cooking
By TERESACLARK

My family loves this recipe! It is great on a snowy day when you need a whole body warm up and is VERY easy on your pocketbook. Serve over rice.

Ingredients:
1 teaspoon olive oil
1 large onion, cut into rings
1 medium head cabbage, sliced into strips
1 pound kielbasa sausage, sliced
2 teaspoons Cajun seasoning
2 teaspoons ground black pepper
½ teaspoon salt
2 teaspoons Worcestershire sauce

Directions:
Heat the oil in a skillet, and cook the onion and cabbage until tender. Place kielbasa over cabbage. Season with Cajun seasoning, pepper, salt, and Worcestershire sauce. Reduce heat to low, cover, and cook 20 minutes, stirring occasionally.

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

Calories: 441.1
Fat: 32.5 g
Saturated fat: 10.7 g
Carbohydrates: 21.7 g
Sugars: 11 g
Dietary fiber: 6.7 g
Protein: 17.4 g
Cholesterol: 74.9 mg
Sodium: 1624.3 mg
Maple-Pecan Glazed Salmon


Ingredients:
maple syrup, soy sauce, horseradish, ground ginger, salmon fillet, pecan halves

Directions:
Preheat the over to 450°F., Mix ingredients together the syrup, soy sauce, horseradish and ginger., Place the salmon, skin side down, in a greased, shallow baking pan., Pour glaze over fish and top with pecan halves., Bake for 15- 17 minutes or until the fish flakes easily.
Grilled Rock Lobster Tails
Category: seafood
By Joe Nekrasz

Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!

Ingredients:
1 tablespoon lemon juice
½ cup olive oil
1 teaspoon salt
1 teaspoon paprika
⅛ teaspoon white pepper
⅛ teaspoon garlic powder
2 (10 ounce) rock lobster tails

Directions:
Preheat grill for high heat. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 2 servings

Calories: 742.2
Fat: 60.9 g
Saturated fat: 11.1 g
Carbohydrates: 4.3 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 44.3 g
Cholesterol: 169.3 mg
Sodium: 2036 mg
Sweet Potato and Quinoa Cakes (Gluten-Free)


Ingredients:
sweet potato, quinoa, onion, garlic clove, canned black beans, carrots, panko breadcrumbs, cilantro, tomato paste, lime, chili powder, cumin powder, salt, black pepper, Tabasco sauce, olive oil

Directions:
Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 – 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use.
Sauté onion and garlic with 1 Tbsp of olive oil until the onion is soft.
In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
Make patties (10 – 12 patties depending on the size].
Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches.
Infuse love and serve with your favorite sauce.
Corn Pancakes With Salsa


Ingredients:
tomatoes, avocado, lime juice, broad beans, fresh coriander, garlic clove, olive oil, self-raising flour, polenta, milk, corn kernels, olive oil

Directions:
Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
Serve hot with the salsa.
Variations- use basil in place of corriander or cucumber in place of avocado.
Brown Sugar-Cinnamon Butter
Category: side-dish
By SHORECOOK

A butter spread that gives great flavor to sweet potatoes, squash, carrots, French toast, plain toast, pancakes, or waffles. Keep butter covered and refrigerated between uses.

Ingredients:
½ cup butter, softened
¼ cup dark brown sugar
¼ teaspoon ground cinnamon

Directions:
Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 85.4
Fat: 7.7 g
Saturated fat: 4.9 g
Carbohydrates: 4.5 g
Sugars: 4.5 g
Protein: 0.1 g
Cholesterol: 20.3 mg
Sodium: 55.8 mg
Italian Sausage Tortellini Soup
Category: soups-stews-and-chili
By Tim Smith

This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list.

Ingredients:
1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
⅓ cup water
½ cup red wine
4  tomatoes - peeled, seeded and chopped
1 cup chopped carrots
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup tomato sauce
1  zucchini, chopped
8 ounces cheese tortellini
1  green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping

Directions:
Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes. Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 249.4
Fat: 8.9 g
Saturated fat: 3.8 g
Carbohydrates: 27.7 g
Sugars: 9.8 g
Dietary fiber: 4.4 g
Protein: 12.4 g
Cholesterol: 21.7 mg
Sodium: 541.8 mg
Home-Style Brown Rice Pilaf
Category: side-dish
By Candice

This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley.

Ingredients:
1 ½ cups water
½ teaspoon salt
¾ cup uncooked brown rice
3 tablespoons butter
1 ½ cups chopped onion
1 clove garlic, minced
2  carrots, sliced
2 cups fresh sliced mushrooms
1 cup chickpeas
2  eggs, beaten
freshly ground black pepper
¼ cup chopped fresh parsley
¼ cup chopped cashews

Directions:
Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender. Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5  minutes. Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute. When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts. Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

Yields: 4 servings

Calories: 409.3
Fat: 17.1 g
Saturated fat: 7.3 g
Carbohydrates: 54 g
Sugars: 6.9 g
Dietary fiber: 6.7 g
Protein: 12.5 g
Cholesterol: 115.9 mg
Sodium: 653.3 mg
Berry & Brandy Cream Palate Cleanser (Or Dessert)


Ingredients:
strawberries, honey, Baileys Irish Cream, brandy, pecans

Directions:
In a blender, combine 1st 6 ingredients and blend until berries are fully pureed and mixture is creamy.
Gently fold in 2 tbsp of chopped pecans and divide mixture among 8 small serving glasses approximately 4 ounces in size.
Top each serving with a few pieces of the remaining 1 tbsp of chopped pecans and chill for at least 1 hour or until ready to serve.
NOTES: The yield is 8 3-oz servings as a palate cleanser after a savory course of an elegant meal. As a light dessert, I suggest 6 4-0z servings w/a sml berry, scattered choc shavings, a mint or a cookie to dress it up.
Bake-Sale-Worthy Lemon Bars
Category: desserts
By Brandi Gilbertson

The next time you need something amazing to contribute to a bake sale, or maybe just a last-minute birthday party, try this simple lemon bars recipe.

Ingredients:
1 ½ cups all-purpose flour
⅓ cup powdered sugar
¾ cup butter, softened
1 ½ cups white sugar
3  eggs
¼ cup lemon juice
3 tablespoons all-purpose flour
⅓ cup powdered sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Combine 1 1/2 cups flour, 1/3 cup powdered sugar, and butter in a bowl. Pat dough into the prepared pan to form a crust. Bake crust in the preheated oven for 20 minutes. Remove from the oven and leave oven on. Whisk white sugar, eggs, lemon juice, and 3 tablespoons flour together in a bowl and pour filling over crust. Bake in the hot oven until set, 20 to 25 minutes. Remove from oven and cool completely, about 30 minutes. Dust with powdered sugar and cut into 16 bars.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 16 bars

Calories: 231.5
Fat: 9.7 g
Saturated fat: 5.8 g
Carbohydrates: 34.4 g
Sugars: 24.1 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 57.8 mg
Sodium: 74.8 mg
Turkey Stroganoff


Ingredients:
ground turkey, onion, butter, garlic clove, salt, sour cream

Directions:
Caramelize onion in butter.
Boil water. When a rolling boil, cook noodles al dente and set aside.
Add and Cook beef with garlic in skillet over medium heat for 8-10 minutes. Stir occasionally, until meat is brown (cooked], drain.
Stir in soup and salt. Simmer uncovered 10 minutes.
Stir in sour cream; cook until hot. Serve over noodles.
Best-Ever Strawberry Jam


Ingredients:
strawberry, sugar, lemons

Directions:
1.Cut all the strawberries and put them into a pan.
2. Now squeeze 1/2 lemon on strawberries.
3. Add sugar until all the strawberries are completely covered in sugar.
4. Now mix well and keep it aside for 2hrs. After 2 hrs you will see that sugar is dissolved.
5. Now cook these strawberries on Low flame until it's thick and starts to leave the sides of the pan. Keep stirring for every 5mins.To check whether the jam is ready or not, put a drop of jam on a plate ( keep this plate in the freezer for 10 mins] and see whether the jam flows down or not. If the jam does not flow then it's ready .
In order to get more clarity, check out my youtube video. Please subscribe to my youtube channel as well.
https://youtu.be/MIcBgk5tGZ0?sub_confirmation=1.
Thank you for reading.
Baked Potato Bites


Ingredients:
extra virgin olive oil, salt, bacon, sour cream, cream cheese, chives

Directions:
Preheat the oven to 375°.
Place the potato rounds on a rimmed baking sheet.
Toss with the olive oil, season with salt and arrange in a single layer.
Bake for 25 minutes, flip and bake for another 10 minutes.
Transfer to a paper-towel-lined plate to drain.
Meanwhile, cook the bacon until crisp; crumble and set aside.
In a medium bowl, stir together the sour cream and cream cheese until smooth.
Arrange the potato slices on a platter in a single layer and top each round with a dollop of the sour cream mixture, some bacon bits and the chives.
Serve warm.
Chicken Noodle Casserole I
Category: meat-and-poultry
By Dawne

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Ingredients:
4  skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter

Directions:
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream.  Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 541.9
Fat: 34.2 g
Saturated fat: 17.7 g
Carbohydrates: 35.5 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 23.3 g
Cholesterol: 132.6 mg
Sodium: 894.6 mg
Polish Egg Salad
Category: salad
By apfel

This creamy-style egg salad is quite common in Poland. It has a similar consistency than egg salad with mayo but it is made with cream cheese. Lovely in a sandwich with fresh cress.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 tablespoon butter, softened, or more to taste
4  hard-boiled eggs, chopped
1 small onion, chopped
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Directions:
Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 203.8
Fat: 18.5 g
Saturated fat: 10.5 g
Carbohydrates: 2.5 g
Sugars: 0.9 g
Dietary fiber: 0.2 g
Protein: 7.2 g
Cholesterol: 187.5 mg
Sodium: 192.1 mg
Dani's Homemade Blender Mayo


Ingredients:
egg, lemon juice, apple cider vinegar, salt, sugar, dry mustard, paprika

Directions:
Add whole egg and egg yolks to the blender and pulse for a few seconds.
Add lemon juice, vinegar, salt, sugar, mustard and paprika.  Pulse for 30 seconds (mixture should be pale yellow and runny].
Keeping the lid on, with the middle plug removed, blend ingredients, adding the oil SLOWLY (and I mean slowly!] , only a few drops at at time at first, and then in a sloooooow steady stream.  Mayo will lighten and thicken before your eyes!
Add salt, pepper, etc to taste, refrigerate and enjoy!  Use within a few days, though -- it won't keep like a store brand.
Black Bean Salad


Ingredients:
canned black beans, corn, cherry tomatoes, red onion, green onion, garlic cloves, chipotle chiles in adobo, ground black pepper, sea salt, ground cumin, fresh cilantro, oregano, olive oil, lime

Directions:
Combine all ingredients in a large bowl and allow to marinate for about and hour.
Portion into 5 equal servings.
Pumpkin Chili
Category: soups-stews-and-chili
By BMWRIGHT69

My hometown has a pumpkin festival every year and this is one of the recipes our family enjoys.

Ingredients:
2 pounds ground beef
1 large onion, diced
1  green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
½ cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
¼ cup white sugar

Directions:
In a large pot over medium heat, cook beef until brown; drain.  Stir in onion and bell pepper and cook 5 minutes.  Stir in beans, tomato juice, diced tomatoes and pumpkin puree.  Season with pumpkin pie spice, chili powder and sugar.  Simmer 1 hour.

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

Calories: 408.5
Fat: 16.4 g
Saturated fat: 6.2 g
Carbohydrates: 37.6 g
Sugars: 16.4 g
Dietary fiber: 9.2 g
Protein: 28.2 g
Cholesterol: 68.6 mg
Sodium: 924.2 mg
Simple Teriyaki Sauce
Category: side-dish
By Goat  Berry Kitchen

This simple but amazing teriyaki sauce will take your chicken and rice to the next level!

Ingredients:
1 cup water
¼ cup soy sauce
5 teaspoons packed brown sugar
1 tablespoon honey, or more to taste
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water

Directions:
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute. Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: cups

Calories: 21
Carbohydrates: 5 g
Sugars: 3.4 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 302.1 mg
Grandma Terry's Southern Beans


Ingredients:
great northern bean, bacon, water

Directions:
Start in the morning.
Empty bag of beans into a strainer and clean, removing any bad ones and tossing them away.
Pour beans and bacon to a dutch oven or stock pot. Add water til it's about 2 inch or so above the beans.
Cook on medium heat, stirring ocationally and adding water as needed, til beans are tender. Around 4-5 hours.
Lower heat to low and season to taste with salt and pepper. Continue simmering until ready to serve. Soups should thicken as it simmers.
Remove bacon before serving.
Meatball Sub Egg Roll


Ingredients:
eggs, mozzarella cheese, fresh basil leaves

Directions:
Toss the meatballs with 1/4 cup of the marinara sauce.
Arrange an egg roll wrapper in front of you in a diamond shape. Brush the borders with beaten egg. Spoon about 2 tablespoons of the mozzarella into the center of the wrapper, then mound with meatballs (also about 2 to 3 tablespoons] and top with 2 basil leaves. Be sure to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling. Fold each side over the top, and then carefully roll the wrapper into a tight cylinder, tucking and tightening as you go.
Repeat with the remaining wrappers until all the filling is used up. As you go, remember to keep wrappers you have not yet used, as well as finished egg rolls, covered with a towel to prevent them from drying out.
Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F.
Fry the egg rolls in batches, 4 at a time, until the wrappers are golden brown, 6 to 8 minutes. Transfer to a paper-towel-lined baking sheet.
Serve with the remaining marinara sauce for dipping.
Amy's Roast Beef for French Dips


Ingredients:
eye of round roast, Worcestershire sauce, fresh garlic, brown sugar

Directions:
Preheat oven to 375 degrees Fahrenheit.
Place roast on a cutting board.
Rub Worcestershire sauce, garlic, brown sugar, salt and pepper on the entire roast.
Cover bottom of pan with 1/8 inch of water.
Place roast on a rack in a roasting pan.
Bake 15 minutes per pound.