xiaoxl/recipe_data huggingface dataset:
Pear Tartlets


Ingredients:
frozen puff pastry, pear, cinnamon, raspberries, kiwi

Directions:
Thaw puff pastry for at least 30 minutes (or according to package directions].
Preheat oven to 400 degrees F.
Dice pears and place in small bowl.
Mix in cinnamon and sugar.
Using a 3" biscuit cutter, cut 3 circles from each sheet - 12 circles total.
Spray muffin tins.
Place circles in prepared muffin tins and spoon pear mixture into each one.
Bake for about 10-15 minutes or until pastry is puffy and light brown.
Place raspberries or kiwi slices on top of tartlets and serve.
Ntoe for Vegan use your favorite Vegan pastry dough.
Yummy Gazpacho


Ingredients:
tomato juice, mild salsa, red bell peppers, cucumber, onion and garlic croutons, low sodium chicken broth, fresh cilantro, garlic cloves, red wine vinegar, olive oil, ground cumin, salt, pepper

Directions:
Working in batches, blend all ingredients except hot sauce in processor to coarse puree.
Transfer gazpacho to large bowl.
Season to taste with hot sauce, salt and pepper.
Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.].
Ladle into bowls and serve.
German Chocolate Cake III
Category: desserts
By Dean

A spectacular German Chocolate cake made from scratch, using cake flour.

Ingredients:
½ cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4  egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups cake flour
1 teaspoon baking soda
½ teaspoon salt
4  egg whites
1 cup white sugar
1 cup evaporated milk
½ cup butter
3  egg yolks, beaten
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
½ teaspoon shortening
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla.  Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly  fold in remaining whites until no streaks remain. Pour into 3 - 9 inch 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 for 10 minutes in the pan, then turn out onto wire rack. To make the Filling:  In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 - 3 layer 9 inch cake

Calories: 735.4
Fat: 40.6 g
Saturated fat: 21.7 g
Carbohydrates: 88.3 g
Sugars: 62.7 g
Dietary fiber: 2.9 g
Protein: 9.1 g
Cholesterol: 187.4 mg
Sodium: 457.9 mg
Amy's Marvelous Marbled Cheesecake
Category: desserts
By Amy

Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.

Ingredients:
1 ½ cups crushed chocolate graham crackers
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2  eggs

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate. Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect. Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch springform pan

Calories: 277.3
Fat: 21.8 g
Saturated fat: 12.9 g
Carbohydrates: 17.2 g
Sugars: 12.7 g
Dietary fiber: 0.3 g
Protein: 4.7 g
Cholesterol: 87.3 mg
Sodium: 214.6 mg
Butternut Squash with Onions and Pecans
Category: side-dish
By Christine L.

A new twist on a squash dish! Can be made 4 hours ahead.

Ingredients:
3 tablespoons butter
1 large onion, diced
2 ¼ pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste

Directions:
Place pecans on an ungreased baking sheet.  Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Peel the squash, and remove the seeds.  Cut into 1/2 inch cubes.  There will be about 6 cups squash. Melt butter or margarine in a heavy large skillet over low heat.  Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat.  Cover.  Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.  Season to taste with salt and pepper.  Can be prepared 4 hours ahead.  Let stand at room temperature.  Rewarm over medium heat before continuing. Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley.  Serve.

Yields: 8 servings

Calories: 197.8
Fat: 14.3 g
Saturated fat: 3.6 g
Carbohydrates: 18.7 g
Sugars: 4.2 g
Dietary fiber: 4.2 g
Protein: 2.8 g
Cholesterol: 11.4 mg
Sodium: 56.7 mg
Leek and Potato Soup with Shrimp
Category: trusted-brands-recipes-and-tips
By Diana71

Leeks are softened and slow-cooked with potatoes creating a savory flavor. The surprise addition of shrimp sweetens the creamy soup, making it a perfect starter course or a light dinner.

Ingredients:
¼ cup butter
2 medium leeks, chopped
1 large onion, chopped
1 (32 ounce) carton Swanson® Chicken Broth
3 medium russet potatoes, peeled and cut into 1/2-inch dice
1 teaspoon curry powder
salt and pepper to taste
1 cup milk
1 pound cooked shrimp, peeled, diced

Directions:
Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes. Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes. Stir in milk; add shrimp. Heat until soup just starts to simmer again.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 212.1
Fat: 7.4 g
Saturated fat: 4.2 g
Carbohydrates: 21.4 g
Sugars: 4.1 g
Dietary fiber: 1.8 g
Protein: 15.7 g
Cholesterol: 130.8 mg
Sodium: 672.4 mg
Cultured Spicy Salsa


Ingredients:
tomatoes, cilantro, parsley, bell pepper, garlic cloves, lemons, lime, salt, water

Directions:
Mix all ingredients and place in a very clean quart-sized, wide mouth mason jar.
Press down with a wooden spoon, adding more water to cover the vegetables. Be sure to leave 1-2" head space.
Adding filtered water to cover if needed.
Cover tightly and keep at room temperature for 2-3 days before transferring to the refrigerator.
Wicklewood’s Chocolate Muffins


Ingredients:
tapioca starch, flour, cocoa powder, baking powder, xanthan gum, butter, artificial sweetener, eggs, milk

Directions:
Preheat your oven to 180 deg .
Over a low heat, melt the butter, milk and cocoa powder together until all the ingredients have emulsified.
Set aside to cool slightly and add the beaten eggs.
Sieve the flours, xanthan gum and baking powder into a large bowl, add the sweetener.
Stir in the chocolate mixture
Spoon into muffin cases and bake for about 20 mins.
White Chocolate and Raspberry Ice Cream
Category: desserts
By pelicangal

A very rich and yummy ice cream made with a custard base.

Ingredients:
1 cup whole milk
¾ cup white sugar
1  vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5  egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries

Directions:
Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes. Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds. Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Prep time: 10 mins
Cook time: 20 mins
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 343.5
Fat: 23.8 g
Saturated fat: 14.1 g
Carbohydrates: 29.3 g
Sugars: 26.7 g
Dietary fiber: 0.7 g
Protein: 4.3 g
Cholesterol: 145.7 mg
Sodium: 59.7 mg
Mincemeat Spice Cake W/ Creamy Eggnog Topping


Ingredients:
water, eggs

Directions:
Preheat oven to 350°.
In large mixer bowl, combine cake mix, water, vegetable oil and eggs; mix well.
Beat on high speed 2 minutes.
Stir in mincemeat.
Pour into well-greased and floured 10-inch fluted or tube pan.
Bake 45 to 50 minutes or until wooden pick inserted near center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely.
In small mixer bowl, combine EggNog and whipped topping mix; mix well.
Beat on high speed 4 minutes or until mixture forms soft peaks.
Serve topping over cake slices.
Refrigerate leftover topping.
Anzac Biscuits


Ingredients:
butter, rolled oats, coconut, plain flour, caster sugar, golden syrup, bicarbonate of soda, hot water

Directions:
Preheat oven to 160°C.
Lightly grease two baking trays.
Combine rolled oats, coconut, flour and sugar.
Place butter and syrup in a saucepan and heat until butter is melted.
Dissolve bicarbonate of soda in water and add tot he pan while it is still foaming.
Pour this mixture over the dry ingredients and mix well.
Place spoonfuls of the mixture onto the trays.
Allow room between biscuits for spreading.
Bake for 15-20 minutes.
Molasses-Oat Banana Bread or Muffins (Lower Fat)


Ingredients:
flour, whole wheat flour, oats, baking soda, cinnamon, salt, sugar, butter, dark molasses, eggs, banana, low-fat sour cream, low-fat yogurt, applesauce, vanilla

Directions:
Set oven to 350 degrees F.
Grease an 8 x 4-inch loaf pan.
In a bowl sift together white and whole wheat flour, oats, baking soda, cinnamon and salt.
In another bowl beat the butter with sugar and molasses for about 2 minutes.
Add in eggs, beat until combined.
Add in bananas, sour cream applesauce and vanilla; beat until blended.
Add in the flour mixture; beat at low speed just until moistened.
Spoon the batter into prepared baking pan.
Bake for about 1 hour, or until bread tests done.
Cool for 10 minutes, then remove to a wire rack to cool completely.
Microwave No-Bake Chocolate Oatmeal Cookies


Ingredients:
sugar, milk, butter, old fashioned oats, creamy peanut butter, vanilla extract

Directions:
Combine first 4 ingredients in a 2 quart (or larger] microwavable bowl.
Microwave on high for 2 minutes.
Whisk until butter is melted and incorporated.
Microwave on high for 2 more minutes.
Whisk well, then stir in remaining ingredients.
Let set for 10-15 minutes.
Drop onto waxed paper. (I use the medium Pampered Chef scoop.].
Banana Walnut Bread


Ingredients:
walnut pieces, all-purpose flour, sugar, baking powder, salt, unsalted butter, eggs, vanilla, bananas

Directions:
Preheat oven to 250°. Lightly spray pan with cooking spray, then coat lightly with flour and set aside.
Chop the walnuts, if necessary, and put in a large bowl. Add dry ingredients--flour through salt--and stir to combine.
In a medium bowl, blend or whisk together the butter, eggs and vanilla. It doesn't need to be completely smooth, just blended well. Stir into the dry ingredients. Add the bananas and stir thoroughly. The batter will be quite stiff.
Transfer batter to prepared pan and bake at 250° for one hour. Rotate pan, if needed, raise temperature to 350° and bake for another 20 minutes. Turn oven off and let bread rest in cooling oven for 10-15 minutes. Remove from oven and let cool for minutes before serving. To store, let cool completely and keep, tightly covered, in refrigerator up to one week.
Basic Grilled Panini
Category: main-dish
By ERRINL

This is a great grilled sandwich! Panini get their character or distinct look from the grill marks on the sandwich. I serve it with soup or even salad. This is the basic recipe. Enjoy!

Ingredients:
1 tablespoon extra-light olive oil, or as needed
2 slices Italian bread
2 tablespoons mayonnaise
2 slices Cheddar cheese
3 slices deli ham, or more to taste
1 slice firm-ripe tomato
1 thin slice onion
cooking spray

Directions:
Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down. Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 1 panino

Calories: 802.2
Fat: 63.2 g
Saturated fat: 19.9 g
Carbohydrates: 26.7 g
Sugars: 2 g
Dietary fiber: 2.6 g
Protein: 32.2 g
Cholesterol: 117.9 mg
Sodium: 1839.8 mg
Spicy Crab Sushi Casserole


Ingredients:
sriracha sauce, mayonnaise, garlic, salt, pepper

Directions:
Flatten the rice 1 1/2 inches thick in an 11x7 dish (any dish that is roughly this size will work].
Shake furikake evenly over the rice.
In a separate bowl, shred imitation crab flakes into 1/4 inch slivers.
Add mayo, sriracha sauce, garlic, salt, and pepper to crab flakes, mix well.
Spread crab mixture evenly over the rice and nori.
Enjoy!
Coconut Ice Cream


Ingredients:
sugar, salt, milk, flaked coconut, vanilla extract, flaked coconut

Directions:
In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil.
Stir in 1/2 cup coconut.
Remove from the heat; let stand for 30 minutes.
Strain, discarding coconut.
Place milk mixture in a large bowl; add cream, vanilla and remaining coconut.
Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a 2-qt. freezer container.
Cover and freeze for at least 4 hours before serving.
Garnish with toasted coconut if desired.
Yield: 2 quarts.
Cheese Enchiladas


Ingredients:
corn tortillas, cheddar cheese, pinto beans, shortening, water, salt, pepper, onion, green chilies, cheddar cheese

Directions:
Over medium heat add pinto beans to skillet. Mash beans a little and add shortening and water. Simmer for 5 minutes.
Add salt, pepper, and onions and cook for another 5 minutes.
Add green chilies and 1/2 lb grated cheese. Mix well.
Spray 13x9x2" baking dish with cooking spray and pour 1 can enchilada sauce on bottom. Fill each tortilla with cheese/bean mixture, roll and place in dish.
Top with remaining can of enchilada sauce and 1 cup (or more!] grated cheese. Bake for 20 minutes at 350.
Cracked Wheat Sourdough Bread


Ingredients:
hot water, margarine, egg, molasses, honey, salt, nonfat milk, flax seed, sunflower seeds, whole wheat flour, white flour

Directions:
In a medium bowl place the cracked wheat and pour the hot water over it, let sit.
In your mixer place margarine, milk, salt, egg, molasses, honey, flax seeds, and sunflower seeds. Pour in wheat mixture when it reaches lukewarm temperature.
Pour in starter and mix well.
Starting with wheat flour mix in flour one cup at a time. Mixing well after each addition.  You may only need 3-1/2 cups of the white flour.
Mix for about 10 minutes to allow the wheat flour to develop.
Transfer to a well greased bowl and let rise 1-1/2 hours.
Punch down, let rise 1 hours.
Divide into three loaves and let rise till doubled.
Bake at 350 for about 40-45 minutes, tops will be brown.
Thump bottoms of loaves and if they sound hollow they are done.
Place on racks to cool.
Marzipan Date Bars


Ingredients:
butter, light brown sugar, white sugar, egg, vanilla, flour, baking soda, cinnamon, oats, dates, almond paste

Directions:
Preheat oven to 350 degrees F.
Cream butter and both sugars together in a large bowl.
Add egg and vanilla then blend well.  Next add flour, baking soda, and cinnamon.
Add oats and dates and stir to blend.
Press half the date mixture into an ungreased 8X8 glass baking dish.
Roll the almond paste between 2 sheets of wax paper to form an 8X8 square.
Place the almond paste on top of the date layer in the dish and press into place.
Put the rest of the date mix on top of the marzipan layer and press it flat on top.
Bake uncovered for 30 minutes.  Let cool for 10 minutes or more before cutting.
Hibiscus Nectar Cake


Ingredients:
butter, margarine, shortening, sugar, eggs, vanilla extract, buttermilk, sour cream, all-purpose flour, baking soda, salt, flaked coconut, pecans, maraschino cherry, butter, margarine, cream cheese, vanilla extract, powdered sugar, pecans, maraschino cherry

Directions:
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Add egg yolks, 1 at a time, beating until blended after each addition. Add extracts; beat just until blended. Set mixture aside.
Combine buttermilk and sour cream, stirring until blended. Combine flour, baking soda, and salt, and add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition.
Beat egg whites until stiff peaks form; fold into batter. Fold in coconut, pecans, and cherries. Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cherry-Nut Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
Frosting:
Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy; mix in vanilla and coconut extracts. Gradually add powdered sugar, beating well.
Fold in chopped pecans and maraschino cherries.
Eggplant Parmesan With Easy Homemade Sauce
Category: world-cuisine
By Brenda

I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!

Ingredients:
½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste
1  eggplant -  trimmed, peeled, and sliced 1/2-inch thick
½ cup olive oil
1 (6 ounce) can tomato paste
1 ½ (6 ounce) cans water
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
1 clove garlic, crushed
1 teaspoon brown sugar
sea salt and ground black pepper to taste
1 (8 ounce) package fresh mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish. Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C). Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper. Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese. Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

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

Calories: 388.6
Fat: 30.6 g
Saturated fat: 10.2 g
Carbohydrates: 14.4 g
Sugars: 5.5 g
Dietary fiber: 1.6 g
Protein: 14.5 g
Cholesterol: 41.4 mg
Sodium: 680.5 mg
Simply the Best Blue Cheese Dressing


Ingredients:
sour cream, blue cheese, mayonnaise, buttermilk, garlic cloves

Directions:
Mix all ingredients together, except blue cheese.
Add blue cheese and mix to distribute evenly.
(Mixture will be very thick].
If you like, add a little more buttermilk.
Pour into large container and store in refrigerator.
It will keep indefinitely.
Mexican Lasagna
Category: world-cuisine
By Alyce Voorhees

My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.

Ingredients:
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
½ cup shredded Colby cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown the ground beef, and stir in the   and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 to 6 servings

Calories: 447.3
Fat: 24 g
Saturated fat: 10.1 g
Carbohydrates: 33.2 g
Sugars: 5 g
Dietary fiber: 4.8 g
Protein: 23.2 g
Cholesterol: 78.8 mg
Sodium: 898.8 mg
Carrot-Orange Soup


Ingredients:
carrots, onion, low sodium chicken broth, fresh ginger

Directions:
Skin and cut into 1/4 inch rounds approximately 5 cups of carrots., Add to Slow Cooker., NOTE: a food processor can really speed the chopping in this recipe., Chop one onion finely and add to Cooker., Add broth and orange juice., Add optional ginger if desired- makes soup tangy., Heat on low for 10-11 hours  or high for 4-6 hours., When carrots are tender, blend to a smooth consistency., Add whipping cream, s and stir until creamy., NOTE: Excellent first course or lunch with salad and roll.
Bruschetta Margarita


Ingredients:
garlic cloves, olive oil, tomatoes, fresh mozzarella cheese, fresh basil leaf

Directions:
Heat broiler to low.
Toast bread slices on baking sheet until golden brown. Immediately rub toasted bread with garlic cloves, then brush with oil.
Top each slice with (how much?] sauce, a slice of mozzarella and a sprinkle of basil.