xiaoxl/recipe_data huggingface dataset:
Magic Bullet® Banana Chocolate Milkshake
Category: drinks
By Shari

A creamy chocolate shake with a nice light banana flavor that I came up with one night. This recipe is for one party mug-sized shake. I'm not normally a fan of banana-flavored drinks, but this milkshake tastes amazing!

Ingredients:
5 scoops chocolate ice cream (such as Nestle® Real Dairy)
½ cup milk
½  banana
4  ice cubes
½ teaspoon white sugar
⅛ teaspoon vanilla extract

Directions:
Combine chocolate ice cream, milk, banana, ice cubes, sugar, and vanilla extract in a Magic Bullet® party mug. Blend until smooth, 1 to 2 minutes.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 18-ounce shake

Calories: 349.9
Fat: 14.1 g
Saturated fat: 8.7 g
Carbohydrates: 50.9 g
Sugars: 41.7 g
Dietary fiber: 2.8 g
Protein: 8.7 g
Cholesterol: 45.5 mg
Sodium: 133 mg
Savory Chicken Breasts
Category: meat-and-poultry
By LEAGLE

This is my favorite chicken recipe. It is delicious. My whole family loves it.

Ingredients:
4  skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can  condensed cream of chicken soup
¼ cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Yields: 4 servings

Calories: 496.8
Fat: 24.1 g
Saturated fat: 12.6 g
Carbohydrates: 27.1 g
Sugars: 3.2 g
Dietary fiber: 1.2 g
Protein: 40.9 g
Cholesterol: 124.7 mg
Sodium: 895.8 mg
Patrick's Beef Burgundy Stew


Ingredients:
stewing beef, baking potatoes, carrots, celery, green peas, hominy, corn, diced tomatoes, garlic, red wine, cold water, olive oil

Directions:
1.	In a large sauce pan, brown the stew beef in olive oil and garlic.
2.	Add potatoes, carrots, celery, peas, corn, and tomatoes.
3.	Add onion soup mix, bouillon and wine. (Burgundy (Pinot Noir] is traditional, but rule of thumb: the best wine to cook with is your favorite wine to drink!].
4.	Simmer over medium-low heat 5-10 hours.  (A broth will form as stew sweats.].
5.	Add cornstarch mixed with water.
6.	Turn heat to medium-high and stir until thickened.
7.	ENJOY!
TURKEY À La KING on TOAST


Ingredients:
butter, green onion, bechamel sauce, black pepper, sea salt, eggs

Directions:
In a large skillet over medium heat, melt butter. When it starts to sizzle, add green onions and red peppers; sauté until soft, about 2 minutes. Add béchamel sauce and stir well. Add turkey and frozen peas; season with ground black pepper and salt. Cook for 10 minutes or until heat through.
Meantime, toast bread or buns. Place 2 slices of bread per plate and two slices of hard boiled eggs. Spoon generously the béchamel mixture over and top with more sliced boiled eggs; serve immediately. 2 servings.
Bubba's Sloppy Joes
Category: main-dish
By Pudgee Beaver

Good ol' boy Sloppy Joes.

Ingredients:
3 tablespoons butter
6 cloves garlic, minced
1 large sweet onion (such as Vidalia®), chopped
1 large green bell pepper, chopped
¼ cup chopped fresh cilantro
2 pounds ground beef
¼ cup brown sugar
2 tablespoons prepared yellow mustard (such as Colman's®)
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon onion powder
¾ teaspoon Greek seasoning (such as Cavender's®), or more to taste
½ teaspoon hamburger seasoning (such as McCormick® Grill Mates®), or more to taste
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon smokehouse maple seasoning (such as McCormick® Grill Mates®), or more to taste
¼ teaspoon hickory smoked salt (such as McCormick®), or more to taste
2 pinches ground nutmeg, or more to taste
2 cups barbeque sauce (such as Sweet Baby Ray's®)
1 cup ketchup
2 tablespoons apple cider vinegar
12  hamburger buns

Directions:
Melt butter in a skillet over medium heat. Cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir onion, green pepper, and cilantro into garlic; cook and stir until the onion is softened, 5 to 10 minutes. Cook and stir ground beef in a large skillet over medium heat until browned, 5 to 10 minutes; drain fat. Increase heat to medium-high. Stir brown sugar, mustard, Worcestershire sauce, Italian seasoning, onion powder, Greek seasoning, hamburger seasoning, garlic powder, black pepper, smokehouse maple seasoning, smoked salt, and nutmeg into ground beef mixture; cook until boiling, 4 to 6 minutes. Stir onion mixture into beef mixture; reduce heat to simmer. Pour barbeque sauce, ketchup, and apple cider vinegar into beef mixture; stir, cover, and simmer until sauce is thickened, 30 minutes. Scoop beef into hamburger buns and serve.

Prep time: 45 mins
Cook time: 50 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 400.9
Fat: 14.6 g
Saturated fat: 6 g
Carbohydrates: 49.7 g
Sugars: 21.1 g
Dietary fiber: 2.2 g
Protein: 17.3 g
Cholesterol: 54.9 mg
Sodium: 1141.5 mg
Buttery Dijon Deviled Eggs


Ingredients:
butter, mayonnaise, Dijon mustard, fresh lemon juice, green onions, cayenne pepper, cheddar cheese, seasoning salt, paprika

Directions:
Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.
Add in soft butter, mayonnaise, Dijon, lemon juice and green onion, cayenne pepper, 1/3 cup finely grated cheddar cheese and 1 teaspoon seasoned salt; mix very well until smooth, then season with pepper to taste.
Spoon or pipe the mixture evenly between the egg white halves.
Place a small amount of shredded cheddar on top of each egg (you can use more than 1/3 cup if desired for the tops of the eggs].
Lightly dust with paprika.
Cover and chill for 3 hours before serving.
Kim's Tilapia With Maque Choux


Ingredients:
cornmeal, salt, pepper, paprika, olive oil, red onion, green pepper, ground cumin, garlic cloves, tomatoes, green chili salsa, lime

Directions:
Dredge the fish in the corn meal and season with paprika, salt and pepper.
In a saute pan add a little olive oil; then add the garlic, red onion, green pepper and jalapenos. Saute for about 5 minutes on medium high heat. Add the corn and simmer for about 10 minutes.
While the corn is simmering cook the fish in a little olive oil. Just a few minutes per side.
Add the tomatoes and just heat through, and finely add the cumin, lime juice and green salsa jalapeno.
Vegetable Soup for One


Ingredients:
onion, garlic clove, olive oil, vegetable broth, bay leaf, zucchini, carrot, mushroom

Directions:
Chop onion and crush garlic.  Saute in oil in saucepan for 2-3 minutes.
Add the water, bay leaf and seasoning.  Bring to boil, lower heat, cover pan and simmer for about 10 minutes.
In the meantime, chop veggies finely.  Add to saucepan and raise heat until it's fully boiling again.  Then lower heat, cover pan and simmer for 10 more minutes.  Serve with bread.
Grilled Vegetable Roll-Ups


Ingredients:
red bell peppers, green bell peppers, eggplant, red onions, zucchini, mushrooms, fresh parsley, garlic cloves, olive oil, fat free tortillas

Directions:
After grilling (or broiling] vegetables, let cool enough to handle.
Chop into 1/4" pieces and combine in a bowl with all remaining ingredients, except tortillas.
Divide between tortillas, spreading filling to within 1/2" of edge.
Roll up pinwheel style.
Wrap in plastic wrap and chill 1 hour, to allow flavors to blend.
Remove plastic wrap and slice in 1" slices and serve.  (do not serve ragged looking slices].
Cosmopolitans


Ingredients:
vodka, triple sec, cranberry juice, lime juice

Directions:
Pour all ingredients into a cocktail shaker with ice., Shake well and pour through a strainer into four martini glasses.
Cabbage With Meat Sauce


Ingredients:
bulk pork sausage, green pepper, onion, tomato juice, diced tomatoes, dried oregano, salt, pepper, butter, cabbage

Directions:
In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain.
Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for 1 hour.
Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes.
Transfer to a serving platter and top with the meat sauce.
Guacamole


Ingredients:
avocado, scallions, plum tomatoes, fresh lime juice, salt

Directions:
Cut the avocado in half and discard the pit.
Scrape the avocado pulp onto a small bowl; coarsely mash with a fork.
Add the tomatoes, scallions, jalapeno pepper, lime juice, and salt; mix until just combined.
Scrape into a serving dish and serve at once.
Dj's Old Mennonite Casserole


Ingredients:
ground beef, onion, potatoes, cabbage, mild cheddar cheese, green beans, green chilies, diced tomatoes, bay leaf, salt, black pepper, water

Directions:
Fry ground beef until brown. Remove from skillet. Add onions, potatoes, and cabbage to skillet. Cook until tender.
Cook noodles and drain well.
In large cooking pot, add bay leaves, salt, pepper, chilies, green beans, ground beef, onions, potatoes, and cabbage and water.  Bring to a full boil. Then turn down to a low simmer and let cook for 30 minutes. Then remove from heat.
Grease a 9x13-inch baking dish, and spread noodles in bottom evenly. Then spoon all ingredients on  top of noodles being careful to not add water from cooking pot.
Sprinkle with cracker crumbs, then place in 350°F preheated oven for 30 minutes. Add cheese on top of dish for the last 5 minutes or until melted.
Serve with sour cream.
Chicken and Biscuit Casserole
Category: main-dish
By CVERNSMITH

A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!

Ingredients:
¼ cup butter
2 cloves garlic, minced
½ cup chopped onion
½ cup chopped celery
½ cup chopped baby carrots
½ cup all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon ground black pepper
4 cups chicken broth
1 (10 ounce) can peas, drained
4 cups diced, cooked chicken meat
2 cups buttermilk baking mix
2 teaspoons dried basil
⅔ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 450.5
Fat: 13.2 g
Saturated fat: 6.3 g
Carbohydrates: 48 g
Sugars: 7.6 g
Dietary fiber: 2.7 g
Protein: 33.5 g
Cholesterol: 95.8 mg
Sodium: 2014.6 mg
Watermelon Shirley Temple


Ingredients:
watermelon juice, confectioners' sugar

Directions:
"Place all ingredients in a blender. Blend, then pour over crushed ice and strain into glass. Enjoy!"
Breaded Eggplant Rollatini
Category: world-cuisine
By Stephanie Bailey

A delicious vegetarian meal that is well worth the cook time!

Ingredients:
1 large eggplant, cut lengthwise into 1/4-inch slices
½ cup milk
½ cup whole wheat flour
2 teaspoons garlic powder, divided
1 teaspoon onion powder, divided
½ teaspoon red pepper flakes, or to taste
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2  eggs
1 cup panko bread crumbs
¼ cup olive oil, divided
2 tablespoons olive oil
½ large onion, chopped
2 teaspoons minced garlic, or to taste
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can petite diced tomatoes
½ (14.5 ounce) can chopped tomatoes
2 teaspoons ground black pepper
2 teaspoons dried oregano, or to taste
2 teaspoons dried basil, or to taste
1 teaspoon salt
1 teaspoon poultry seasoning, or to taste
1 (15 ounce) container low-fat ricotta cheese
1 (8 ounce) package fresh spinach
1  egg
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk. Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag. Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in. Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag. Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices. Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed. Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes. Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling. Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top. Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 331.1
Fat: 18 g
Saturated fat: 5.3 g
Carbohydrates: 32.6 g
Sugars: 7.9 g
Dietary fiber: 6.5 g
Protein: 15.4 g
Cholesterol: 88.6 mg
Sodium: 1060.3 mg
Tiramisu Cheesecake


Ingredients:
instant coffee, hot water, cream cheese, sugar, sour cream, eggs, Cool Whip

Directions:
Preheat oven to 325 degrees.  Line a 13x9x2" pan with foil, with ends of foil extending over sides of pan.
Layer half of the wafers (44] on bottom of prepared pan.
In a small bowl, dissolve 2 t. coffee granules in 2 T. hot water.  Brush wafers with half of the dissolved coffee mixture; set remaining aside.
In a large bowl, beat cream cheese and sugar on medium speed until well blended.
Add sour cream; mix well.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Dissolve remaining 3 t. coffee granules in remaining 1 T. hot water.
Remove 3 1/2 cups of batter; place in medium bowl.  Stir in dissolved coffee.
Pour coffee-flavored batter over wafers in baking pan.  Layer remaining wafers over batter.  Brush wafers with reserved dissolved coffee.  Pour remaining plain batter over wafers.
Bake 45 minutes or until center is almost set.  Cool to room temperature.  Refrigerate 3 hours or overnight.  Lift cheesecake from pan, using foil handles.  Spread with whipped topping; dust with cocoa.
Store leftover cheesecake in refrigerator.
Mama's Banana Bread


Ingredients:
bananas, vanilla extract, brown sugar, sour cream, eggs, all-purpose flour, baking soda, baking powder, salt, ground pecans

Directions:
Preheat oven to 350.  Grease two (6x9 inch] loaf pans.
In a small bowl, mash bananas together with vanilla.
In a large bowl combine brown sugar, oil, sour cream, and eggs, stirring until combined.
In a medium bowl, combine flour, baking soda, baking powder, and salt.  Gradually add to sugar mixture, stirring until just combined.  Stir in banana mixture, ground pecans, and mini chocolate morsels.
Pour into pans and bake for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.  Let cool in pans for 15 minutes; remove from pans, and cool completely on wire racks.
Simple Salami Roll-Ups


Ingredients:
"cream cheese"

Directions:
Remove the stems& seeds from the peppers& cut in half length-wise., Take one piece of salami& spread cream cheese down the center., Add a slice of pepper to the cream cheese& roll up the salami to enjoy!
Chicken Legs with Ricotta and Bacon Stuffing


Ingredients:
butter, bacon, onion, garlic, ricotta cheese, egg, parmesan cheese, fresh parsley, fresh chives, fresh tarragon, nutmeg

Directions:
TO MAKE THE STUFFING: Remove the rind from the bacon and chop finely.
Fry in a dry pan until crisp.
Remove cooked bacon and set aside.
In the same pan, heat the oil and cook the onion and garlic until soft.
Put the ricotta, egg, Parmesan, breadcrumbs, parsley, chives, tarragon, bacon, onion, garlic and nutmeg in a large bowl.
Mix together, lightly, to combine ingredients.
PREHEAT OVEN TO MODERATE- 350 degrees F (180C/Gas mark 4].
Using your fingers, ease the skin away from the thigh and leg of the chicken, being careful not to pierce the skin.
Gently push the stuffing mixture evenly under the skin.
Draw the skin back over the stuffing.
Place the chicken in a lightly oiled, shallow roasting pan.
Brush chicken with the melted butter.
Roast for 45 minutes, or until the chicken is cooked thoroughly.
Remove from oven and allow to sit for 5 minutes before serving.
Samoan Palusami
Category: side-dish
By Goddess

Palusami is a main dish from Samoa made with coconut milk. In the islands of Samoa, we use taro leaves and the Samoan corn-beef but here in America, my family can not live with out it so we use other substitute you can buy at the grocery store.

Ingredients:
2 (10 ounce) bags fresh spinach
1 (12 ounce) can corned beef, broken into pieces
2 (10 ounce) cans coconut milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil. Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 252.3
Fat: 20.7 g
Saturated fat: 15.2 g
Carbohydrates: 4.4 g
Sugars: 0.3 g
Dietary fiber: 2.3 g
Protein: 14.8 g
Cholesterol: 36.1 mg
Sodium: 487.3 mg
Amazingly Succulent Roast Turkey Thighs
Category: meat-and-poultry
By MJdeCA

This recipe makes moist and tender turkey thighs the whole family will love.

Ingredients:
1  large heat-resistant nylon oven bag (such as Reynolds® Oven Bags)
1 tablespoon all-purpose flour
1  onion, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 large carrot, cut into 1 inch pieces
4  turkey thighs
1 tablespoon olive oil
2 teaspoons seasoned salt, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan. Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs. Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element. Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 505.6
Fat: 17.4 g
Saturated fat: 4.8 g
Carbohydrates: 9.6 g
Sugars: 3.6 g
Dietary fiber: 1.8 g
Protein: 73.8 g
Cholesterol: 178.3 mg
Sodium: 693.4 mg
French Onion Mac and Cheese
Category: main-dish
By Libbie Remmel

An upscale mac and cheese! Don't skimp on the cheese! It makes the mac and cheese taste amazing!

Ingredients:
4 tablespoons unsalted butter, divided
2 large onions, very thinly sliced
1 teaspoon dried thyme
1  bay leaf
1 pinch salt and ground black pepper to taste
1 (16 ounce) package elbow macaroni
2 tablespoons all-purpose flour
1 cup beef broth
1 cup milk
1 pinch freshly grated nutmeg, or to taste
¾ pound shredded Gruyere cheese

Directions:
Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions, thyme, and bay leaf in the butter for 5 minutes; season with salt and pepper. Reduce the heat to medium-low and cook until onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Meanwhile, melt remaining butter in the reserved skillet over medium heat. Whisk in flour for 1 minute, then whisk in beef broth and milk and bring to a boil; season with nutmeg, salt, and pepper. Reduce heat and cook until thickened, about 5 minutes. Stir in Gruyere cheese until melted. Drain macaroni and toss with onion and sauce until well combined.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 633.5
Fat: 28.2 g
Saturated fat: 16.4 g
Carbohydrates: 64.8 g
Sugars: 6.3 g
Dietary fiber: 3.4 g
Protein: 29.4 g
Cholesterol: 86 mg
Sodium: 372.4 mg
Nova Scotia Fish Cakes


Ingredients:
cod, mashed potatoes, onion, all-purpose flour, eggs, fresh parsley

Directions:
In a large bowl mix together flaked fish, mashed potatoes, onion, 1/4 cup flour, eggs and parsley. Season to taste with salt and pepper. Form the mixture into 12 small patties.
Place the remaining 1/2 cup flour in a shallow dish and season with salt and pepper. Stir to mix well.
Heat about a 1/4-inch of vegetable oil in a heavy-bottomed skillet over moderately high heat. Dredge the fish patties in the seasoned flour, shaking off any excess and add them to the hot oil. Cook untill browned on both sides; about 8 minutes total, turning once. As the patties are cooked, transfer them to paper towels to drain. Serve hot.
Minty Zucchini Linguine


Ingredients:
linguine, zucchini, of fresh mint, olive oil, garlic cloves

Directions:
Cook linguine according to directions on package., Heat oil in frying pan., Add garlic and zucchini slices, under tender and golden on each side., Drain pasta and toss with zucchini and mint., Season with salt and pepper and serve and enjoy.
Applesauce  Cake


Ingredients:
sugar, salt, shortening, vanilla, applesauce, baking soda, flour, cinnamon, allspice, clove, raisins, dates

Directions:
cream sugar and shortening., add  soda to applesauce., sift dry ingredients., add to creamed mixture., add raisins and nuts and applesauce., pour into greased 9 inch cake pan i used tube, bake slowly 325 degrees  for 60 minutes.