xiaoxl/recipe_data huggingface dataset:
Squash Pie


Ingredients:
zucchini, green onion, butter, parsley flakes, salt, pepper, garlic powder, basil leaves, oregano leaves, eggs, extra-sharp cheddar cheese, prepared mustard, ham

Directions:
Heat oven to 375 degrees.
In large skillet, cook zucchini and onions in butter until tender (8 minutes].
Stir in parsley, salt, pepper, garlic powder, basil, and oregano.
In large bowl, combine eggs, cheese, and ham.
Stir in vegetable mixture.
Place dough in baking dish.  Press over bottom and up sides to form crust.  Seal perforations.
Spread with mustard and pour in mixture.
Bake for 18-22 minutes or until knife comes out clean.
Red Bean and Rice Tacos


Ingredients:
ground beef, water, ground cumin

Directions:
Brown ground beef in large skillet on medium-high heat. Drain fat.
Stir in water, Rice Mix and cumin. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Stir occasionally to prevent sticking. Remove from heat. Let stand 5 minutes.
Spoon rice mixture into warmed taco shells. Serve with assorted toppings, if desired.
Salted Vanilla Bean Caramel Sauce from King Arthur Flour


Ingredients:
vanilla bean paste, sea salt, heavy cream

Directions:
Combine all ingredients in large saucepan set over medium heat.
Stir frequently, conitnue to heat until caramel has liquefied and ingredients have blended together.
Transfer to jars and cool.
Chef Nick's Amazing Calamari
Category: world-cuisine
By Nicole MacDonald

Tender calamari tubes stuffed with a mascarpone cheese, ricotta cheese and sun-dried tomato mixture are baked, then sauteed to a golden finish in garlic butter. A little work, but truly amazing!

Ingredients:
1 cup ricotta cheese
⅓ cup mascarpone cheese
12  sun-dried tomatoes, chopped
½ cup dry bread crumbs
¼ teaspoon dried oregano, or to taste
1 pinch salt and pepper to taste
8 large squid, cleaned and tentacles removed
2 tablespoons butter
2 cloves garlic, chopped
2 tablespoons sesame seeds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside. Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes.  Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes. Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven. Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 336.3
Fat: 21.2 g
Saturated fat: 9.6 g
Carbohydrates: 17.6 g
Sugars: 3.1 g
Dietary fiber: 1.9 g
Protein: 19.7 g
Cholesterol: 259.2 mg
Sodium: 345.6 mg
Apple Foldovers With Apple Glaze


Ingredients:
walnuts, brown sugar, butter, margarine, apples, flour, ground cinnamon, powdered sugar, ground cinnamon, apple cider

Directions:
Heat oven to 375°F In small bowl, mix walnuts, brown sugar and butter with pastry blender or fork until crumbly.
In medium bowl, stir together apples, flour and 1/4 teaspoon cinnamon; set aside.
Unroll crusts on work surface. Cut each crust into quarters. Place about 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with walnut mixture. Fold untopped half over filled half (foldovers will be full]. Press edges with fork to seal. Prick top with fork. Place on ungreased large cookie sheet.
Bake for 22 to 28 minutes or until golden brown.
While foldovers are baking, in small bowl, stir together glaze ingredients until smooth. Cool foldovers about 10 minutes, then drizzle glaze over.  Then let cool completely.
Rannoch Smokery Cold Smoked Beef Crostini


Ingredients:
baguette, olive oil, garlic clove, chutney, avocado

Directions:
Cut the baguette into slices.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast,
add a slice of avocado and top with half a slice of Rannoch Smokery Cold Smoked Beef and serve.
Healthy Apple Dumplings


Ingredients:
apples, self-rising flour, sugar, cinnamon, baking powder, water, maple syrup

Directions:
Mix the apple with the flour, sugar, cinnamon and baking powder.
Pour the water and maple syrup into a small saucepan and heat until simmering.
Using a teaspoon, scoop the apple mixture into three balls.
Gently drop the balls into the simmering syrup and cover the pot with a well-fitting lid.
Simmer the dumplings over a very low heat for fifteen minutes then serve them with the syrup.
Apple Cider-Cranberry Bread
Category: breakfast-and-brunch
By StickySue

This is a sweet and slightly tangy apple cider bread for breakfast, snack, or just when you need a little something... Happy baking!

Ingredients:
cooking spray
2 cups all-purpose flour
¾ cup white sugar
¾ cup dried cranberries
¾ cup chopped walnuts  (Optional)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup apple cider
2  eggs
⅛ cup vegetable oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Combine flour, sugar, cranberries, walnuts, baking powder, baking soda, and salt in a large bowl. Beat apple cider, eggs, and vegetable oil in a separate bowl until frothy. Mix apple cider mixture into flour mixture until moist; pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9x5-inch loaf

Calories: 280.6
Fat: 9.6 g
Saturated fat: 1.3 g
Carbohydrates: 45.4 g
Sugars: 23.4 g
Dietary fiber: 1.7 g
Protein: 5 g
Cholesterol: 32.7 mg
Sodium: 267.4 mg
Boston Market Creamed Spinach


Ingredients:
flour, butter, salt, pepper, frozen chopped spinach

Directions:
In a large saucepan over medium heat, whisk together celery soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot.
Add cooked and drained spinach and the onion.
Instant Pot® Frozen Vegetable Soup
Category: soups-stews-and-chili
By Soup Loving Nicole

Homemade vegetable soup utilizing frozen veggies that is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn't get any easier than dumping it all, giving it a stir, and walking away.

Ingredients:
6 cups chicken broth
3 cups frozen O'Brien hash brown potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) package frozen mixed vegetables (corn, peas, carrots, green beans, and lima beans)
1  celery rib, sliced
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon freeze-dried dill
¼ teaspoon ground black pepper

Directions:
Pour chicken broth, hash brown potatoes, tomatoes,  , celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper to a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle soup into bowls.

Prep time: 5 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 129.6
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 24.4 g
Sugars: 4.2 g
Dietary fiber: 5.1 g
Protein: 4.8 g
Cholesterol: 6.1 mg
Sodium: 1528.6 mg
Chuck's Easy Poached Salmon


Ingredients:
salmon fillet, lemon, fresh dill, pickled ginger, white wine

Directions:
Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.
Place salmon on top.
Add wine and then fill pan with water until the fish is completely covered.
Cover with foil and poke knife holes all over the foil to allow steam to escape.
Put in oven at 350 for approximately 25 minutes (cooking time depends on thickness of filet- if the fish flakes easily with a fork, then it's ready].
Baked Apple Donuts


Ingredients:
apple, flour, sugar, salt, egg, nutmeg, milk, shortening, baking powder, butter

Directions:
Mix dry ingredients together.
Cut in shortening until mixture is fine.
Mix together egg, milk, and apple and add all at once to dry ingredients. Mix quickly.
Fill greased muffin tins 2/3 full.
Bake at 350 degrees for 20-25 minutes.
Remove from pan and roll in melted butter and then in cinnamon and sugar mixture. Delicious!
Peasant Pasta ( Fit for a King)


Ingredients:
skinless chicken breast, chickpeas, garlic cloves, dried herbs, pasta, parmesan cheese, olive oil

Directions:
Put the stock in a pot with the chickpeas, garlic, herbs and chicken pieces., Bring liquid to the boil, add pasta., Cook till pasta is done., Serve with grated parmesan cheese and drizzle with good olive oil.
Green Rice Cubes


Ingredients:
spinach, water, long-grain white rice, salt, pepper, low sodium soy sauce

Directions:
Steam the spinach in a covered steamer or saucepan over boiling water until limp, about 3 minutes. Transfer to a blender or food processor and puree until smooth. Set aside.
In large pan, combine water and rice. Cover and bring to a boil. Reduce heat and cook until the water is absorbed, about 25 minutes. Mix in the spinach puree and simmer for 5 minutes. Add salt and pepper.
Prepare a 10-inch square pan by oiling. Spoon the hot rice into pan and press it into the pan firmly with a spoon. Rinse the spoon with water as needed to prevent rice from sticking. Allow rice to cool completely. Run a knife or spatula around the pan edge to loosen, then turn the rice out onto a cutting board. Cut into 1-inch cubes with a knife, rinsing the knife in cold water after each cut.
Arrange the cubes on a platter and drizzle with a little of the soy sauce.
Apple Glazed Corned Beef


Ingredients:
corned beef, water, soy sauce, Worcestershire sauce, vinegar, ground mustard, brown sugar

Directions:
Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water.
Bring to a boil.
Cover, reduce heat and simmer about 5 hours.
Internal temperature of corned beef should read 180 to 200 degrees F.
During cooking period, remove scum that rises to the surface.
Remove cooked corned beef from juice and place in roasting pans (18 by 24-inches].
Combine apple juice, soy sauce, Worcestershire sauce, vinegar, mustard and brown sugar.
Pour equal amounts over meat in roasting pans.
Place in 350F oven and bake 1 hour, basting every 15 minutes.
NOTE: 1. After 3 hours cooking, test each piece of meat with a fork to determine the tenderness.
2. Because the grain of brisket runs in many directions, turn the piece of meat while carving to insure cutting across the grain.
Simple Sausage Casserole
Category: breakfast-and-brunch
By MOM3TCB

This very simple casserole is made with sausage, cream cheese, and crescent roll dough. If you have hectic mornings, you can bake it at night and just cut and reheat portions the next morning in the microwave.

Ingredients:
1 pound bulk pork sausage
8 ounces cream cheese, softened
2 (8 ounce) cans refrigerated crescent rolls

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x11 inch baking dish. Cook the sausage in a skillet over medium heat until crumbly and beginning to brown; drain. Stir the cream cheese into the cooked sausage. Roll the dough from one can of crescent rolls into the bottom of the prepared baking dish without separating. Bake in the preheated oven for 5 minutes. Spread the sausage mixture over the baked crescent rolls; top the sausage mixture with the remaining can of rolls. Return to oven and bake until the top layer is golden brown, about 8 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 617.8
Fat: 45.4 g
Saturated fat: 17.9 g
Carbohydrates: 30.9 g
Sugars: 5.4 g
Protein: 18.4 g
Cholesterol: 84.9 mg
Sodium: 1373.6 mg
Bananas Foster Shortcake


Ingredients:
brown sugar, butter, dark rum, ground cinnamon, salt, bananas, fresh pineapple, vanilla ice cream, pecans

Directions:
Simmer brown sugar, butter, rum, liqueur, cinnamon and salt in a large saute pan over medium heat.  Cook until thickened, about 8 minutes, whisking occasionally.
Add bananas and simmer until warmed through, about 1 minute.
Take off of the heat and stir in pineapple.
To Assemble:
Cut shortcakes in half horizontally.  Coat cut sides of each shortcake with Foster sauce.  Place bottoms on serving dishes, cut side up, then top with fruit mixture, ice cream, nuts and remaining shortcake halves.
Fake Coffee (Coffee Substitute)


Ingredients:
chicory lettuce, cinnamon stick

Directions:
Preheat oven to 300 degrees F.
Spread chopped roots on large ungreased baking pan. Bake, stirring after 20 minutes, for 45 minutes or until roots are golden.
Reduce heat to 200 degrees F and roast for 45 minutes to 1 hour, stirring every 20 minutes.
Meanwhile, crush cinnamon stick in food processor or blender.
In a bowl, combine roots, cinnamon, licorice and ginseng. Transfer to an airtight jar for storage. Roots must be very dry before storage.
Grind a small amount and use 1 tbsp for every 1 cup water.
Quick Zucchini Casserole


Ingredients:
zucchini, boiling water, butter, margarine, low-fat sour cream, salt, pepper, cheddar cheese

Directions:
Place zucchini in boiling water and boil for 2 minutes. Drain into a colander.
Melt butter over low heat, remove from heat and stir in sour cream, salt and pepper.
Add zucchini and heat through.
Put mixture in a casserole dish, sprinkle with cheese. Place under the broiler until cheese is melted and golden brown.
CREAM CHEESE CARROT CAKE


Ingredients:
unbleached all-purpose flour, kosher salt, baking soda, ground cinnamon, eggs, granulated sugar, carrots, walnuts, butter, light cream cheese, pure vanilla extract, confectioners' sugar

Directions:
Preheat oven to 350ºF. In a large bowl, combine flour, salt, baking soda and cinnamon; whisk for a couple minutes until well mixed and set aside.
In a bowl of a stand mixer with the paddle attachment, beat eggs. Slowly incorporate sugar to eggs. Add oil and mix thoroughly.
Dividing by 3, add flour mixture to egg mixture, making sure it’s well blended between each addition.
Add grated carrots and fold gently with a spatula until well combined. Add walnuts and stir to combine as well. Spoon batter evenly into a greased Bundt pan and gently tap to remove any air bubbles.
Transfer to preheated oven and bake for about 50 minutes or until done. Cool cake to room temperature.
CREAM CHEESE ICING.
In a bowl of a stand mixer with the whisk attachment, combine butter, cream cheese and vanilla extract process until well blended. Gradually add confectioners’ sugar until the icing is spreadable.
Spread icing over cooled cake and finish by sprinkling 2 tablespoons grated carrot over top.
Buffalo Stew


Ingredients:
whole wheat flour, sweet potatoes, onions, mushrooms, diced tomatoes with juice, bay leaves, oregano, fresh ground pepper, vegetable broth

Directions:
Dredge Buffalo in Flour, set aside., Slice Sweet Potatoes, place in bottom of the slow cooker., Cut onions into large pieces and layer over potatoes., Clean Mushrooms thoroughly, cut in half, and layer over onions., Layer Baby Carrots over mushrooms., Layer floured Buffalo over carrots., Pour Diced Tomatoes and liquid evenly over Buffalo., Season with Bay Leaf, Oregano, and Pepper., Pour Vegetable Broth evenly over all., Cook on low for 6-8 hours, stirring towards end.
Thai Shrimp Fried Rice With Pineapple


Ingredients:
garlic, onion, medium shrimp, fish sauce, sugar, crushed pineapple, green onions

Directions:
prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.
heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.
add rice, fish sauce, and sugar and toss well. add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through. serve hot or warm.
Watermelon Daiquiri


Ingredients:
watermelon, light rum, fresh lime juice, triple sec

Directions:
Freeze watermelon in a shallow pan at least 6 hours.
Combine frozen watermelon, rum, lime juice, and Triple Sec in container of an electric blender; process until smooth, stopping once to scrap down sides.
Add enough ice to bring mixture to 5-cup level; process until smooth.
Repeat procedure, if necessary, until mixture measures 5-cups.
Serve immediately.
Easy Tres Leches Sheet Cake


Ingredients:
water, vanilla, eggs, sweetened condensed milk, heavy cream

Directions:
Heat oven to 350ºF.  Grease and four a 13x9 inch baking pan.
In a large bowl, combine cake mix, water, oil, vanilla, and eggs. Beat on low for 30 seconds then on medium for 2 minutes, scraping bowl occasionally.  Pour into prepared pan.
Bake 33 to 38 minutes or until edges are golden brown and tooth pick inserted in the center comes out clean.
Let stand 5 minutes then poke the hot cake every 1/2 inch with a long-tined fork. Wipe the fork occasionally to reduce sticking and tearing.
In a large bowl combine milks and cream.  Carefully pour the mixture evenly over the top of the cake.  Cover and refrigerate about 1 hour or until all liquid is absorbed.
Frost cake as desired. Garnish with strawberry slices.
Little Ham Cups of Joyous Potato #5FIX


Ingredients:
Dijon mustard, ham

Directions:
Start by pre-heating the oven to 350 Degrees. Combine Cheddar Cheese, Cream of Chicken Soup,and Dijon Mustard. Mix well, and then carefully fold in Simply Potatoes, Diced Potatoes with Onion.
Using a cupcake pan, add a single slice of the ham to each cup. You may need to push in the ham so that it forms a bowl/cup shape. Depending on size of ham squares, you may need to fold or overlap some of the edges.
Then using the combined ingredients, fill the ham cup about 1/2 full with the Simply Potatoes mixture.
Your Ham cups are now ready to add to the oven! Depending on your oven, bake for 15 minutes or until the ingredients are cooked through and the ham is golden brown on the edges.
Date Nut Bread
Category: breakfast-and-brunch
By Peggy

A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.

Ingredients:
1 ½ cups dates, pitted and chopped
2 ¼ cups boiling water
3 teaspoons baking soda
1 cup chopped walnuts
2 cups white sugar
3 tablespoons margarine
2  eggs, beaten
1 teaspoon salt
4 ½ cups all-purpose flour
1 teaspoon vanilla extract

Directions:
Combine baking soda with the boiling water.  Soak the dates in the water and baking soda solution for 30 minutes. Cream sugar and butter together.  Add eggs, vanilla, dates, nuts, flour, and salt. Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans.  Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done).   Can be frozen when cool.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 2 loaves

Calories: 225.9
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 42.2 g
Sugars: 22.7 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 15.5 mg
Sodium: 276.3 mg
Dinner Rolls Made With Healthy Coconut Oil
Category: bread
By Texaslady

I grew up in my family's restaurant. I revamped this recipe to make it a little healthier. The original recipe was one of my dad's, who was a master chef. People came from all over West Texas to eat 'Stanton's Hot Rolls' and cake doughnuts. I had gained almost 200 pounds and decided to make some changes. At 75 pounds lighter, I'm changing the recipes. Took out the bad cholesterol and added the good. I took out the eggs and cut the salt in half.

Ingredients:
5 cups bread flour, divided
¼ cup white sugar
4 (.25 ounce) packages instant yeast
1 ½ teaspoons salt
1 ½ cups milk
1 cup water
⅓ cup coconut oil
1 tablespoon coconut oil

Directions:
Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment. Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes. Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes. Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

Prep time: 30 mins
Cook time: 22 mins
Total time: 1 hr 52 mins
Yields: 24 servings

Calories: 153.1
Fat: 4.4 g
Saturated fat: 3.4 g
Carbohydrates: 23.9 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 4.4 g
Cholesterol: 1.2 mg
Sodium: 153 mg
Slippy Burgers


Ingredients:
lean ground beef, salt, ground black pepper, barbecue sauce, mayonnaise, dijon-style mustard, sharp cheddar cheese, swiss cheese

Directions:
Mix beef, salt and pepper.
Divide mixture into quarters, then divide each quarter in 1/2.
Pat each portion out on wax paper to about 4 1/2" in diameter Combine barbecue sauce, mayonnaise and mustard.
Spread 4 of the patties with this mixture, dividing evenly among patties.
Top each of the sauced patties with a slice of Cheddar and a slice of Swiss.
Cover filled patties with remaining patties-pinch edges to seal.
Press out any air bubbles.
Make sure cheese is sealed inside.
Refrigerate, to grill later or can grill immediately.
Can be grilled indoors or outdoors, or broiled in conventional stove.
If broiled, place patties about 6" from heat source and broil approximately 6 to 8 minutes per side.
If grilled, cook to desired doneness, approximately 8 to 10 minutes per side.
Place on hamburger buns and serve and enjoy!
Scalloped Tomatoes


Ingredients:
fresh tomatoes, butter, parmesan cheese, garlic powder, garlic clove, cheddar cheese

Directions:
"Grease the bottom of an 8x8 glass baking dish with butter. Cube tomatoes and toss with bread crumbs, seasoning, and then top with cheese. Bake at 375."
Italian Chicken Sorrentino


Ingredients:
eggplants, linguine, olive oil, chicken cutlets, salt, ground pepper, mozzarella cheese, fresh basil leaf

Directions:
Preheat oven to 425 degrees.
Bake eggplant according to package directions (which is approximately 10 minutes].  Cook pasta according to package directions; drain.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat.  Sprinkle chicken with salt and pepper.  Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
On same pan used to bake eggplant, place chicken cutlets in single layer.  Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese.  Bake until cheese is melted and bubbly, about 10 minutes.  In pot, toss pasta with remaining sauce; heat through.  Serve chicken with pasta and garnish with basil leaves.
Grandma's Big Boy Strawberry Pie


Ingredients:
strawberry, water, cornstarch, sugar, strawberry Jell-O gelatin dessert

Directions:
Cook water, cornstarch, and sugar until thick.  Add jello.  Cool slightly., Slice berries into shell.  Pour jello mixture over berries.  Chill., Serve with whipped cream, as desired.