xiaoxl/recipe_data huggingface dataset:
George's Barbecued Chicken


Ingredients:
onions, ketchup, cider vinegar, lemon juice, Worcestershire sauce, broiler-fryer chicken

Directions:
In a large saucepan, saute onion in 1 tablespoon oil until tender. Add the ketchup, vinegar, lemon juice, pepper sauce, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Brown chicken on all sides in remaining oil over medium-high heat. Drain chicken and transfer to a 13" x 19" x 2" baking pan.
Pour sauce over chicken. Bake uncovered at 350°F for 45-60 minutes or until juices run clear.
Nee's Angel Biscuits


Ingredients:
dry yeast, warm water, all-purpose flour, sugar, baking powder, baking soda, salt, shortening, buttermilk

Directions:
Dissolve yeast in warm water.  Set aside.
combine all dry ingredients and cut shortening into dry mixture with a pastry blender until mixture resembles coarse cornmeal.
Add the yeast mixture and buttermilk to the dry mixture and mix well.
Turn this mixture out onto a floured surface and knead for one minute.
Roll or pat out and cut into biscuits.
Bake at 400 for 15 minutes.
THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK.
Hot Cocoa Mix


Ingredients:
dry milk, powdered sugar

Directions:
In a mixing bowl combine dry milk powder, powdered sugar, creamer, and cocoa.
Store in airtight container.
For each serving, place 1/3 cup of the mix in a mug and add 3/4 cup boiling  water.
NOTES : Mocha Mix: Prepare as above, except stir 1/2 cup instant coffee crystals into mix.
Chicken and Broccoli Casserole


Ingredients:
yellow onion, sharp cheddar cheese, boneless chicken breasts, evaporated milk

Directions:
Pre heat oven 350
broil  chicken breast til done.
Cut chicken into bite size pieces mix chicken onions broccoli cheese bread crumbs cream of mushroom and milk in a large bowl.
While following the instructions on the bag of egg noodles. Once you've drained the noodles mix them into the bowl with all the other ingredients.
Grease a pan big enough and add your uncooked casserole and cook for 30 minutes.
Cheddar Cheese Herb Bread


Ingredients:
cheddar cheese, butter, fresh parsley, garlic clove, garlic powder, paprika

Directions:
In a mixing bowl, combine first 6 ingredients until smooth., Spread mixture on both sides of each piece of bread., Reassemble loaf., Wrap in heavy duty foil and seal tightly., Grill 15-20 minutes or until heated through, turning once., Can also be heated in a 375°F oven for 15-20 minutes.
Sticky Toffee Pudding


Ingredients:
dates, baking soda, boiling water, unsalted butter, golden brown sugar, eggs, self-rising flour, instant coffee granules, dark brown sugar, unsalted butter, unsulphured molasses, vanilla

Directions:
For Pudding:
Preheat oven to 350°F Butter 9-inch-diameter springform or bundt pan.
Place chopped dates and baking soda in small bowl. Pour 1 cup boiling water over dates, stir and let cool, about 1 hour.
Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Add instant coffee granules to date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
Cool pudding until just warm. Unmold; poke holes in pudding with a skewer, pour ½ of sauce over cake. Cut into wedges and serve with whipped cream and more Caramel Sauce.
For Sauce:
Bring cream, brown sugar, butter and molasses to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. Stir in vanilla after sauce is taken off of heat. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.].
Tasty Tomatillo Guacamole
Category: appetizers-and-snacks
By Keiko

A flavorful guacamole that's easy to adjust to your heat or taste preferences.   A little untraditional to make, but won't stay around long.   Great with fresh tortilla chips or as a condiment on many Latin dishes.

Ingredients:
6  fresh tomatillos, husks discarded and tomatillos rinsed
1  white onion, quartered
2 cloves garlic
2  jalapeno peppers, seeded if desired
1 ½ cups water, or amount to cover
salt to taste
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice, or to taste
3  ripe avocados, halved lengthwise and pitted

Directions:
Place tomatillos, onion, garlic, and jalapeno peppers into a saucepan over medium heat, and pour in enough water to cover. Bring the mixture to a boil, reduce heat, and simmer until the tomatillos soften and change color from bright green to a yellow-green color, 5 to 8 minutes. With a slotted spoon, transfer vegetables to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the tomatillo mixture moving before leaving it on to puree. Puree until smooth, about 1 minute; mix in salt, cilantro, and lime juice. Blend again for a few seconds just to mix. Scoop out the avocado flesh, and place into the blender; blend until well mixed. Adjust salt, cilantro, and lime juice before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 24 servings

Calories: 47.7
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 3.7 g
Sugars: 1 g
Dietary fiber: 2.1 g
Protein: 0.7 g
Sodium: 3 mg
Honey Roasted Sweet Potatoes / Kumara


Ingredients:
sweet potatoes, low-fat margarine, honey, fresh lemon juice, salt

Directions:
Melt the margarine in a saucepan., Add the honey and mix thoroughly., Coat the sweet potato slices with the honey and butter mixture., Roast at 180 degrees C for about 20 minutes., Finish off under the grill to give them a nice colour!, I guess you could add cinnamon, nutmeg and/or other wintery spices too.
Fruit Compote Muffins


Ingredients:
flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, granulated sugar, milk, eggs, canola oil, walnuts

Directions:
Preheat oven to 375 degrees fahrenheit.
In a small saucepan add 1/2 cup of water to dried fruit and cook until nice and tender then set aside.
In a blender or food processor pulse fruit mixture until nicely blended together to form a compote mixture.
Combine dry ingredients in a medium size bowl and put aside.
In a large mixing bowl put milk, eggs and oil together and whisk until nice and smooth.
Put the softened fruit in the egg mixture and stir until well blended.
Add the chopped walnuts and mix until they are well coated in batter.
Fill muffin cups 2/3 full and put in the oven for 20 minutes.
Let cool for 10 minutes before removing from pan to serving plate.
Creamy Butternut Squash Soup with Fresh Ginger and Quinoa
Category: soups-stews-and-chili
By ornita4

This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1  onion, chopped
4 cups chicken broth
1  butternut squash - peeled, seeded, and cubed
1 (1 inch) piece fresh ginger, peeled and grated
1 teaspoon ground cumin
salt and ground black pepper to taste
2 cups water
1 cup quinoa
1 tablespoon butter

Directions:
Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper. Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 244.1
Fat: 8.1 g
Saturated fat: 3 g
Carbohydrates: 40.1 g
Sugars: 4.5 g
Dietary fiber: 5.8 g
Protein: 6 g
Cholesterol: 10.2 mg
Sodium: 65.2 mg
Diane Sawyer's Famous Meatloaf Sandwiches


Ingredients:
mayonnaise, Dijon mustard, ketchup, salt, ground black pepper, sweet butter, sweet onion, tomatoes, iceberg lettuce

Directions:
In a medium bowl mix the sauce ingredients (mayonnaise through pepper] together with a spoon. Set aside.
Cut the meatloaf into 8 thick slices.
Spread softened butter on both sides of each slice of bread.
In a large frying pan "grill" each slice of bread on both sides until golden brown.
Then "grill" each meatloaf slice on both sides, in the same frying pan until browned nicely. (You may have to do this a few slices at a time.].
Top one side of grilled slice of bread with some of the sauce. Place one slice of meatloaf on top of the sauce. Place sliced tomato, onion and lettuce on top. Top with more sauce, then another slice of grilled bread and serve.
Sweet and Sour Sauce - Philippine Style


Ingredients:
cornstarch, water, soy sauce, sugar, vinegar, ketchup, Worcestershire sauce, crushed red pepper flakes

Directions:
Mix cornstarch and water, set aside.
In a small saucepan, mix soy sauce, sugar, vinegar, worcestershire sauce, ketchup crushed red pepper, salt and pepper  and bring to a simmer.
Add cornstarch mixture and simmer until it thickens and clears, stirring constantly.
The Filipino Elvis Sandwich


Ingredients:
butter, bananas, banana, butter

Directions:
Melt 1 tablespoon butter in a non-stick skillet over medium heat. Place the sliced bananas into the skillet and fry until golden brown on all sides, about 2-3 minutes per side.
Spread the Halayang Ube evenly on both pieces of bread. Place the fried banana slices on one of the slices, then place the other slice on the bananas to form a sandwich. Spread the remaining 2 tablespoons of butter evenly on both sides of the sandwich.
Fry the sandwich in a skillet over medium-high heat until both sides of the sandwich are golden brown and crisp, about 2-3 minutes per side.
Lemon Cake with Lemon Filling and Lemon Butter Frosting
Category: desserts
By ANELA

This is a wonderful Easter cake.  Everyone at my Easter barbeque loved it.  Very moist and delightful.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup butter
1 ¼ cups white sugar
3  large eggs eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
½ cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
¾ cup white sugar
4  large egg yolks egg yolks, beaten
4 cups confectioners' sugar
½ cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. To make filling:  In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.  Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly.  Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl.  Press plastic wrap onto surface to keep skin from forming as it cools.  Cool to room temperature.  Refrigerate 3 hours. To make frosting:  In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth.  Beat in milk, and increase speed and continue to beat until light and fluffy. To assemble:  With long serrated knife, split each cake layer in half horizontally, making 4 layers.  Place 1 layer, cut side up, on a serving plate.  Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting.  Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting.  Refrigerate cake until serving time.

Prep time: 1 hr
Cook time: 1 hr
Total time: 4 hrs
Yields: 1 - 4 layer 8 inch cake

Calories: 601.2
Fat: 24.5 g
Saturated fat: 14.6 g
Carbohydrates: 92.5 g
Sugars: 74.1 g
Dietary fiber: 0.7 g
Protein: 5.6 g
Cholesterol: 172.5 mg
Sodium: 434.2 mg
Homemade Dill Pickles
Category: side-dish
By Chef John

If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles.

Ingredients:
8 cups cold fresh water
8 tablespoons kosher salt
4 cloves peeled garlic
4  whole cloves
3  bay leaves, or more to taste
2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
1 bunch fresh, flowering dill weed
2 pounds very fresh Kirby cucumbers, washed thoroughly

Directions:
Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm. Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine.  Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock. Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary. After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

Prep time: 15 mins
Total time: 1 week
Yields: 16 servings

Calories: 12.4
Fat: 0.1 g
Carbohydrates: 2.9 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Sodium: 2886.8 mg
Doctored up Refried Beans (In the Microwave)


Ingredients:
salsa, scallions, cheddar cheese, monterey jack cheese

Directions:
Mix refried beans, salsa and scallions in a microwave safe bowl.
Cover with plastic wrap and heat on high for 2 minutes. Stir and add half of cheese and microwave for another minute.
Depending on your microwave they should be very hot.
Add remaining cheese to top and heat for another 30 seconds.
Carrot Greens Salad with Sesame Seeds
Category: salad
By Cookiemonster

This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.

Ingredients:
4 bunches carrots with tops
2 tablespoons toasted sesame seeds
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 ½ teaspoons soy sauce
⅛ teaspoon white sugar
½ cup sliced almonds

Directions:
Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use. Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again. Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well. Cover greens and refrigerate to marinate at least 1 hour before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 9 hrs 15 mins
Yields: 6 servings

Calories: 264.1
Fat: 10.7 g
Saturated fat: 1.1 g
Carbohydrates: 40 g
Sugars: 18.9 g
Dietary fiber: 12.5 g
Protein: 6.7 g
Sodium: 340.1 mg
Ginger Cosmopolitan


Ingredients:
citrus-infused vodka, ginger wine, cranberry juice, fresh lime juice

Directions:
Shake all well and strain into a chilled cocktail glass., Garnish with flamed orange zest and a small piece of crystallised ginger.
Cheesy Zucchini Gratin
Category: side-dish
By Chef AidF

This was my first attempt at a gratin and I think it turned out nicely! It's a healthy, cheesy vegetable casserole.

Ingredients:
1 cup grated Gruyere cheese
1 cup panko bread crumbs
¼ cup butter
2  zucchini, sliced
1  yellow squash, sliced
2  shallots, diced
1 clove garlic, minced  (Optional)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste
1 ½ tablespoons all-purpose flour
¾ cup light cream

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix Gruyere cheese and panko bread crumbs together in a bowl. Heat butter in a large skillet over medium heat until melted. Add zucchini, yellow squash, shallots, and garlic; cook and stir until softened, about 10 minutes. Stir in basil, rosemary, salt, and black pepper; cook until fragrant, about 1 minute. Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in half the cheese mixture. Remove from heat. Pour zucchini mixture into a baking dish. Top with remaining cheese mixture. Bake in the preheated oven until bubbly and golden brown, about 20 minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 358.5
Fat: 25.5 g
Saturated fat: 15.9 g
Carbohydrates: 22.7 g
Sugars: 2.5 g
Dietary fiber: 1 g
Protein: 15.3 g
Cholesterol: 77.5 mg
Sodium: 265.2 mg
Apple and Walnut Salad -Tapas


Ingredients:
granny smith apple, lemon juice, scallions, golden raisins, potatoes, celery, walnuts, mayonnaise, salt, cilantro

Directions:
Combine apples and lemon juice.
Then add all other ingredients except cilantro. Mix thoroughly. Before serving sprinkle with cilantro.
Que Pasta Mac 'n' Cheese


Ingredients:
poblano chiles, salt, farfalle pasta, extra virgin olive oil, onion, garlic cloves, butter, flour, chicken broth, milk, ground cumin, ground coriander, pepper, tomatoes, avocado, scallions, lime, juice of

Directions:
Preheat broiler to high.  Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes.  Place in a paper bag and let cool for 10 minutes.  Peel, seed, and chop.
Whie the poblanos are under the broiler, bring a large pot of water to a boil, salt the water, add the pasta, and cook according to package directions.
While pasta cooks, heat the oil in a medium saucepan over medium heat.  Add the onion and garlic and cook for 6 to 7  minutes, until softened.
Add the butter to the saucepan; stir to melt.  Whisk in the flour and cook for 1 minute.  Whisk in the chicken broth, then the milk, and bring to a simmer.  Season with the cumin, coriander, salt, and pepper.  Cook until thickened, about 5 minutes.  Add the cheese and melt it into the other ingredients.
Toss the pasta with the sauce and the reserved poblanos.  Serve in shallow bowls topped with tomatoes, avocado, scallions, and the lime juice.
Mague's Chipotle De Huasteca (chipotle Chutney)


Ingredients:
chipotle chiles, onion, olive oil, raw sugar, fresh marjoram, dried marjoram, fresh thyme, cloves, jicama, cider vinegar

Directions:
Soak the Chipotles in very hot water until soft, then wash them well with hot water.
Remove most of the seeds (depending on how hot you like it].
Slice the Chipotles fairly fine, cover with clean water, bring to a boil  uncovered, allow them to simmer for apprx 4 hours or until the are very soft. If they begin to get dry add a bit more water. When cooked drain.
In a separate pot add remaining ingredients (except onions] to the vinegar, bring to a boil, simmer apprx 10 minutes.
Fry the onions in the oil until quite soft (10 minutes], add to the cooked Chipoltles.
Stir in the vinegar & spices, boil for a further 20 minutes.
liquid.
Lemon Cranberry Muffins
Category: bread
By bobpiazza

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Ingredients:
2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2  eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 281.3
Fat: 12 g
Saturated fat: 1.8 g
Carbohydrates: 40 g
Sugars: 22.3 g
Dietary fiber: 1.3 g
Protein: 4.4 g
Cholesterol: 32.2 mg
Sodium: 237.7 mg
Spinach Roll-Ups
Category: appetizers-and-snacks
By MS K

I got this recipe from a co-worker after having them at a baby shower.  They are absolutely wonderful, even if you're like me and NOT fond of spinach.  They are so easy to make.

Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
½ cup bacon bits
3 tablespoons chopped onions
10 (12 inch) flour tortillas

Directions:
In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve. Slice each roll-up into 1 inch servings no more than 3 hours before serving.

Prep time: 10 mins
Total time: 1 hr 15 mins
Yields: 7 dozen

Calories: 308.4
Fat: 16.4 g
Saturated fat: 4.1 g
Carbohydrates: 32.9 g
Sugars: 1.5 g
Dietary fiber: 2.7 g
Protein: 7.6 g
Cholesterol: 11.2 mg
Sodium: 647.7 mg
Hurricane Pasta


Ingredients:
rigatoni pasta, whole tomatoes, crushed tomatoes, cannellini beans, pecorino romano cheese, pecorino romano cheese

Directions:
Open cans of tomatoes and pour into large skillet.  Cut up whole tomatoes with knife, releasing juices.
Sprinkle with garlic salt.
Simmer for 15 minutes.
Add drained beans.
Boil pasta water and add pasta.
Cook acording to package directions
Add cheese to sauce & stir,  simmer till pasta is done.
Drain and add to sauce
Sprinkle with extra cheese.
Dees Oven Fried Chicken


Ingredients:
chicken, self rising flour, paprika, onion powder, garlic powder, pepper, salt

Directions:
Dredge chicken pieces well.
Put skin side down on cookie sheet.
Bake at 425 degrees Fahrenheit for 40 minutes.
Flip over and bake 40 minutes skin side up.
I like chicken well done; you may not have to cook it as long.