xiaoxl/recipe_data huggingface dataset:
Chicken Salad with Bacon and Dates
Category: salad
By Cheryl Wildman Groves

Simple chicken salad with bacon and dates. Best I've ever had! Makes great appetizers when served on crackers or slider rolls.

Ingredients:
1 cup cubed cooked chicken
1 cup crumbled cooked bacon
½ cup mayonnaise
¼ cup dates, finely chopped
¼ cup chopped pecans
salt and ground black pepper to taste

Directions:
Mix chicken, bacon, mayonnaise, dates, and pecans together in a bowl; season with salt and pepper.

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

Calories: 385.5
Fat: 32.1 g
Saturated fat: 7.1 g
Carbohydrates: 6.2 g
Sugars: 4.3 g
Dietary fiber: 0.9 g
Protein: 18.2 g
Cholesterol: 57.5 mg
Sodium: 811.7 mg
Banana South Seas Ground Beef


Ingredients:
ground beef, onion, celery, apples, curry powder, flour, beef broth, mushrooms, sherry wine, bananas, rice

Directions:
Cook the meat and onion in a large skillet until the onion is tender and meat browned.  Drain off excess fat.
Stir in celery, apple and curry powder.  Cook uncovered for about 5 minutes, stirring occasionally.
Stir in remaining ingredients, except bananas and rice, heat to boiling.
Reduce to simmer uncovered about 30 minutes, stirring occasionally.
Stir in bananas, cover and cook over low heat about 5 minutes.
Serve over rice.
I like to add green veggie to it and top with chopped peanuts and cilantro.
Bacon Wrapped Pork Meatloaf


Ingredients:
oatmeal, ground sage, salt, pepper, dried thyme, unsweetened applesauce, egg, green onion, bacon

Directions:
In a large bowl, combine oats, sage, salt, pepper and thyme.
Stir in applesauce, egg and green onion; mix well.
Stir in ground pork until well blended.
Form into a loaf.
Wrap bacon strips around pork loaf; secure with a toothpick; bake at 350 F for 45 minutes or until done.
Tasty Chicken and Herb Supper


Ingredients:
olive oil, garlic cloves, chicken thighs, white wine, butter, parsley

Directions:
Heat the oil in and add the chicken thighs, skin side down. Cook for five minutes until they turn a lovely pale gold, then turn over.
Lightly crush the garlic and throw into the pan - you can leave the papery skin on.
Cook gently for 35 minutes with the lid clamped on.
When the chicken is cooked, remove to a warm plate along with the garlic and keep warm.
Drain off most of the fat but leave the coloured juice in the pan.
Turn the heat up and throw in the wine.  Scrape up the gooey bits from the bottom of the pan and allow the wine to bubble down to a couple of tablespoons.
Throw in the butter to give a glossy sheen to the sauce and stir in the chopped herbs.
Serve with mashed potato and a green vegetable if you like.
Friendship Banana Nut Bread


Ingredients:
shortening, sugar, banana, eggs, flour, baking soda, baking powder, salt

Directions:
Preheat oven to 350 degrees F; grease& flour 2 loaf pans& set aside.
Sift together dry ingredients.
Cream shortening, sugar and bananas; add Friendship starter& eggs, mixing well.
Add dry ingredients and nuts.
Pour batter into prepared loaf pans& bake for 40 minutes or until done.
Lemon Pepper Chicken Wings
Category: appetizers-and-snacks
By bubbles26

Savory, simple and fresh, these wings are a real crowd-pleaser!

Ingredients:
6 tablespoons olive oil
¼ cup finely grated lemon zest
2 tablespoons coarse sea salt
2 tablespoons ground black pepper
1 (3 pound) bag chicken wings

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes.  An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 291
Fat: 24.6 g
Saturated fat: 5 g
Carbohydrates: 2 g
Sugars: 0.2 g
Dietary fiber: 1 g
Protein: 15.5 g
Cholesterol: 47.6 mg
Sodium: 1807.9 mg
The Realtor's Low Fat Thousand Island Dressing


Ingredients:
low-fat mayonnaise, ketchup, fresh lemon juice, bell peppers, onion, fresh parsley leaves, cayenne, water

Directions:
Puree mayonnaise, ketchup, lemon juice, bell pepper, onion, parsley, relish, cayenne, water, and salt and pepper in a blender until smooth.
Add additional water if necessary to thin to desired consistency.
Cover and refrigerate.
Keeps for 1 week.
Cream Puffs
Category: desserts
By Shellie Wendel

An easy and impressive way to make a great dessert.  Whip them up and watch them disappear!

Ingredients:
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4  eggs

Directions:
Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425 degrees F (220 degrees C). In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven,  until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 20 to 25 cream puffs

Calories: 189.7
Fat: 13.3 g
Saturated fat: 8 g
Carbohydrates: 15.2 g
Sugars: 8 g
Dietary fiber: 0.2 g
Protein: 2.9 g
Cholesterol: 76.9 mg
Sodium: 230.6 mg
Chipotle Mayo
Category: side-dish
By CLOUDSSUNRAIN

This recipe is super easy with a food processor!  Use this mayo on cold cut sandwiches or mixed with canned fish. Don't use Miracle Whip or salad dressing for this.  Neither one qualifies as mayonnaise and are not as thick as the real thing, which will make your result much runnier.  You can get the chipotle chiles in adobo sauce at a supermarket with a good variety of more authentic Mexican items.  They are either canned or bottled.

Ingredients:
½ cup mayonnaise
2  chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers

Directions:
In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 101.4
Fat: 11 g
Saturated fat: 1.6 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Cholesterol: 5.2 mg
Sodium: 102.7 mg
French Chocolate Bark


Ingredients:
dark chocolate, bittersweet chocolate, salted cashews, dried cranberries

Directions:
Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. (Or if you wish, microwave for 1 minute, stir, then microwave 30 more seconds. Stir till smooth.].
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 x 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Press down lightly to set them into the chocolate.Set aside for 2 hours until firm. Cut the bark in 1 x 3-inch pieces and serve at room temperature. Enjoy!
Easy Fruit Pizza


Ingredients:
cream cheese, marshmallow cream, kiwi, pineapple tidbits, strawberries, white grapes, blueberries

Directions:
"Bake cookie in pizza pan according to package directions and cool. Mix cream cheese and marshmallow cream with mixer till smooth then spread on crust for "sauce". Top with fruit to resemble "toppings" and coconut as desired to resemble"cheese"'."
Gaucho Casserole


Ingredients:
lean ground beef, onion, green pepper, kidney beans, diced tomatoes, tomato sauce, water, chili powder

Directions:
Crumble the beef and mix with onion and pepper in a microwave dish.
Cover and microwave on high for 41/2 minutes or until meat is no longer pink, stirring every 2 minutes and drain.
Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder.
Cover and microwave on high for 3 1/2 to 4 1/2 minutes or until bubbly, stirring every 2 minutes.
Stir in rice.
Transfer to a shallow dish coated with cooking spray.
Cover and let stand for 6-8 minutes or until liquid is absorbed.
Sprinkle with cheese.
Cover and microwave on high for another minute or until cheese is melted.
Chef John's Ultimate Steak Sandwich
Category: main-dish
By Chef John

In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.

Ingredients:
1 (2 pound) fully-trimmed flat iron steak
salt and pepper
8 ounces brown clamshell mushrooms, grilled, separated
salt and pepper to taste
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
3 tablespoons barbeque sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
6  hot dog buns
½ cup mayonnaise, or as needed
1 cup arugula leaves, or as needed
1 cup quartered cherry tomatoes

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cut steak into 6 thick strips. Season generously with salt and pepper. Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms. Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside. Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes. Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside. Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 634.9
Fat: 42.4 g
Saturated fat: 10.3 g
Carbohydrates: 27.2 g
Sugars: 5.6 g
Dietary fiber: 1.6 g
Protein: 34.4 g
Cholesterol: 105.2 mg
Sodium: 566.3 mg
Perfect Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, bacon, lemon juice, water, milk

Directions:
Line bottom of oblong slow cooker with slices of dried beef; overlap some.
Roll each chicken breast with a slice of bacon and secure with a toothpick.
Place in slow cooker, overlapping as little as possible.
Combine mushroom soup, lemon juice, and 1/2 cup of water or milk.
Spoon over chicken breasts.
Cover and cook on low for 6 to 8 hours.
Irresistible Smoked Salmon Dip
Category: seafood
By Carol Castellucci Miller

This is a savory treat, and as a bonus it's low carb. This dip goes great with Mary's Gone Crackers®. You can also dip celery or pork rinds, or freeze scoops of it for a savory fat bomb.

Ingredients:
1 (8 ounce) package cream cheese, softened
5 tablespoons butter, softened
1 (3 ounce) package smoked salmon, cut into 1-inch chunks
1 teaspoon Worcestershire sauce
1 teaspoon dried dill weed
¼ teaspoon paprika
3 drops liquid smoke flavoring
¼ cup heavy whipping cream, or as needed

Directions:
Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.

Prep time: 10 mins
Total time: 10 mins
Yields: 32 servings

Calories: 51
Fat: 5.1 g
Saturated fat: 3.1 g
Carbohydrates: 0.3 g
Protein: 1.1 g
Cholesterol: 15.6 mg
Sodium: 56.8 mg
Teriyaki Chicken Burgers With a Teriyaki Mushroom Sauce


Ingredients:
onion, garlic cloves, bell pepper, Grill Seasoning, sage, thyme, egg, extra virgin olive oil, cremini mushrooms, extra virgin olive oil, cold water, cornstarch, butter

Directions:
Heat oil in skillet.
Mix ground chicken with the next 10 ingredients.  If mixture feels too moist, add in a bit more breadcrumbs.
Form into 4 patties and cook over medium high heat until golden brown on each side, turning patties once.
Remove patties to a plate and cover with a foil tent to keep warm.
Add a bit more olive oil to the skillet and brown the mushrooms.
When they've developed a nice color, season with salt and pepper.
Deglaze pan with chicken stock, scraping all the brown bits from the bottom of the pan.
Stir in teriyaki sauce.
Dissolve corn starch in water, then pour mixture into sauce.  Stir well, and bring to a boil.
Sauce will thicken as it boils.  Reduce the sauce a bit to concentrate the flavors.
Just before serving, drop in the butter and stir until melted to gloss the mushroom sauce.
To serve, spoon mushroom sauce over burgers.  Enjoy!
Cinnamon Carrot Bread
Category: breakfast-and-brunch
By V Monte

I don't remember where I got this recipe, but I have had it for about 20 years.  It is a real good bread.

Ingredients:
¾ cup white sugar
¼ cup packed brown sugar
¾ cup sunflower seed oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2  eggs
1 pinch salt
1 cup grated carrots
½ cup chopped pecans
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 Degrees C).  Grease and flour a 9 x 5 inch loaf pan. In a large bowl, beat together the sugars and sunflower oil.  Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally.  Beat the eggs together, and gradually stir into the batter until everything is combined.  Mix in carrots, pecans, and vanilla until well combined.  Pour batter into prepared pan. Bake on middle rack for 60 minutes, or until it tests done.  Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.

Yields: 1 loaf

Calories: 310.5
Fat: 18 g
Saturated fat: 1.9 g
Carbohydrates: 34.9 g
Sugars: 17.7 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 31 mg
Sodium: 205.9 mg
Vegetable Muffuletta


Ingredients:
green olives, black olives, garlic clove, fresh parsley leaves, oregano leaves, red capsicum, lemon juice, olive oil, black pepper, fresh mozzarella cheese, baby rocket, chopped tomatoes

Directions:
Split bread horizontally and remove bread from the inside leaving the crust.
Brush inside with olive oil and set aside.
Place olive, garlic, parsley, oregano, capsicum and lemon juice in porcessor and process until smooth paste.
The add some olive oil.
Season with pepper.
Spread half this olive tapenade on the base of bread crust.
Layer it with cheese, rocket, tomatoes and finish with rocket and with the remaining tapenade.
Cover top of bread and wrap in plastic.
Place on a plate and weigh down with another plate and some tines of food.
Refrigerate for at least one hour or overnight.
To serve, unwrap and cut in wedges.
True Southern Collard Greens


Ingredients:
water, salt pork, garlic cloves, Splenda sugar substitute, sugar, crushed red pepper flakes, kosher salt, onion powder, garlic powder, black pepper

Directions:
Since Collard Greens are VERY SANDY you must cut of the ends and rinse 3-4 TIMES.
Stack leaves on top of each other about 15 roll up then cut.
Cut up salt pork into strips and fry in a pan -- Do not add any OIL or GREASE it will make it's own.
If your using the smoked turkey, just add to the pot with 1/2 cup of water.
Smash garlic with knife (do not chop up].
Add water, red pepper, smashed garlic, onion & garlic powder and black pepper (add the SALT if your using the smoked turkey & add the smoked turkey] to large pot; bring to a boil.
Add collard greens to pot (water level should be very low--DON'T ADD ANY MORE!].
Bring back to a boil add salt pork and the grease it made into the pot.
BE CAREFUL OIL WILL POP WHEN IT HITS THE WATER.
Stir & cover and bring to very low heat.
Cook greens for about 1 hour stirring occasionally, then add sugar/Splenda.
Cook for another 30 minutes stirring occasionally.
Now you have TRUE Southern Collard Greens.
Beans and Wieners Under Cornbread


Ingredients:
all beef wieners, catsup, dijon-style mustard, dark brown sugar, dark molasses, green onion, olive oil, yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, egg, milk

Directions:
Preheat oven to 350*F.
Brown weiners in a skillet.
Cut diagonally into 1 inch pieces.
Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish.
Stir in weiners (This much can be fixed ahead and refrigerated if you wish] Saute green onion in oil until soft.
Set aside.
Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl.
Stir in green onion with oil.
Mix egg and milk together, then stir into flour mixture until smooth.
Spoon over casserole.
Bake for 30 minutes or until golden brown.
Let cool 15 minutes before serving.
Roasted Mushroom Soup
Category: soups-stews-and-chili
By Coffeecrazed

This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!

Ingredients:
1 (8 ounce) package fresh mushrooms, halved
1 clove garlic, minced
1 teaspoon rosemary
¼ teaspoon salt
3 tablespoons olive oil
2 tablespoons butter
2  onions, sliced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ cup heavy cream, divided
1 (14.5 ounce) can chicken broth
½ cup milk
¼ teaspoon ground black pepper

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet. Roast the mushrooms in the preheated oven until golden brown, about 15 minutes. Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes. Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

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

Calories: 303.5
Fat: 28 g
Saturated fat: 12.3 g
Carbohydrates: 10.6 g
Sugars: 5.2 g
Dietary fiber: 1.6 g
Protein: 4.6 g
Cholesterol: 60.7 mg
Sodium: 650.7 mg
Beef -N-Potato Moussaka


Ingredients:
ground beef, onion, garlic clove, water, tomato paste, fresh parsley, salt, dried mint, ground cinnamon, pepper, potatoes, butter, all-purpose flour, milk, eggs, parmesan cheese, salt

Directions:
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside.
For sauce, melt butter in a saucepan over medium heat.
Stir in flour until smooth; gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat.
Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly.
Add the Parmesan cheese and salt.
Place half of the potato slices in a greased shallow 3-qt. baking dish.
Top with half of the Parmesan sauce and all of the meat mixture.
Arrange the remaining potatoes over meat mixture; top with the remaining Parmesan sauce.
Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender.
Let stand for 10 minutes before serving.
Tri-Pepper Salad
Category: salad
By JSCHAUFE

A crisp green salad with subtle flavors!

Ingredients:
1 head romaine lettuce, torn into bite-size pieces
½  orange bell pepper, julienned
½  red bell pepper, julienned
½  yellow bell pepper, julienned
¼ ounce Parmesan cheese, thinly sliced
¼ cup raspberry vinaigrette salad dressing

Directions:
In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese.  Pour dressing over salad and toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 36.7
Fat: 0.5 g
Saturated fat: 0.2 g
Carbohydrates: 7.3 g
Sugars: 5.1 g
Dietary fiber: 1.6 g
Protein: 1.4 g
Cholesterol: 0.8 mg
Sodium: 169.4 mg
Lemon Fluff Pie


Ingredients:
sugar, cornstarch, water, lemon juice, cream cheese, lemons, rind of, heavy cream

Directions:
Bake your pie shell until golden brown; cool completely.
In medium saucepan, combine sugar and cornstarch; mix well.
Stir in water, lemon juice and egg yolks.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Boil one minute, still stirring.
Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
Serve with extra whipped cream.
Green Pasta


Ingredients:
whole wheat pasta, fresh spinach, garlic cloves, zucchini, avocados, olive oil, salt, pepper, mozzarella cheese

Directions:
Place zucchini in a bowl of warm water to soften.
Boil pasta.
Sauté spinach in olive oil, garlic, and roasted red peppers.
Toss together with avocado after draining pasta, season with salt, pepper, and balsamic vinegar.
Top with cheese.
Broil for 2 minutes to get the cheese bubbly.
Creamiest Rice Pudding
Category: desserts
By BONNIE Q.

OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.

Ingredients:
½ gallon milk
1 cup white sugar
1 cup uncooked long-grain white rice
3  eggs, lightly beaten
¼ cup milk
¼ teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste

Directions:
In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice.  Simmer, covered, 1 hour, stirring frequently.  Remove pan from heat and let rest 10 minutes. In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla.  Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes.  Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon.  Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 8 hrs
Yields: 1 - 9x13 inch dish

Calories: 227.9
Fat: 4.7 g
Saturated fat: 2.5 g
Carbohydrates: 37.7 g
Sugars: 24.7 g
Dietary fiber: 0.2 g
Protein: 8.3 g
Cholesterol: 59.8 mg
Sodium: 134.8 mg
Ovengold® Turkey Slaw Sliders


Ingredients:
character(0]

Directions:
Place opened rolls onto a clean work surface.
Spread the Bold Fiery Chipotle Gourmaise on the top and bottom half of each roll.
Top the bottom of each roll with coleslaw, cheese, and Ovengold Turkey.
Crown with the top of each roll.
Granola


Ingredients:
rolled oats, walnuts, sunflower seeds, unsweetened coconut, honey, canola oil, cinnamon, raisins, flax seed

Directions:
Preheat oven to 250 degrees F.
In a large bowl combine all of the ingredients except raisins, and flax seeds. Make sure you mix ingredients well.
Pour mixture evenly into sheet pans.
Cook for 50 minutes stirring after 25 minutes to brown all ingredients through out.
Remove from oven and let cool for 15 minutes.
Transfer mixture to a large bowl.
Add raisins, and flax seeds. Enjoy.