xiaoxl/recipe_data huggingface dataset:
Quick, Cheap, Easy Chicken Scampi- Family Friendly


Ingredients:
angel hair pasta, butter, olive oil, green bell pepper, red onion, boneless skinless chicken breast, garlic, garlic powder, crushed red pepper flakes, water, lemon juice, roma tomato

Directions:
1. heat butter and oil in large skillet or pot over med. high heat until melted., 2. add bell pepper, onion, chicken, garlic, italian seasoning and red peppers., and cook until done and lightly browned, 3. add cooked pasta, soup, can of water and lemon juice then stir., 4. add tomato and serve., 5. enjoy!  with a nice green salad and/or garlic bread.
Vietnamese Beef Sandwich


Ingredients:
deli roast beef, French baguette, iceberg lettuce, carrots

Directions:
Place beef on baguette and warm in microwave, if desired.
On each side of bread, pour enough nuoc cham to moisten bread fairly well.
On top of beef, spread sambal oelek (to the amount desired].
Top with lettuce and a generous sprinkling of grated carrot.
Pour chilli sauce on top of lettuce, top with upper half of bread; serve.
Mucho Queso Pizza


Ingredients:
queso sauce, parmesan cheese

Directions:
Preheat the oven to 400 degrees., Spread the queso on the bread shell to within 1/4-inch of the edge., Top with the meat, tomatoes and cheese., Bake for 15 minutes or until the queso is hot and bubbly.
Chicken Drumsticks Coated in Bacon-Rosemary Breadcrumbs Mixture


Ingredients:
chicken drumsticks, soy sauce, Worcestershire sauce, peanut butter, ketchup, bacon, fresh rosemary, salt, pepper, paprika

Directions:
1. Sprinkle chicken on both sides with salt, pepper and paprika.
2. Mix together the soy, Worcestershire sauce, oil, peanut butter and ketchup.
3. Pour this mixture over the chicken and coat thoroughly. Leave to marinate in the fridge for at least 2 hours or overnight if possible.
For the breadcrumbs mixture:
1. Preheat your oven to 200°C.
2. Roast the bacon until brown and crispy. When ready get your bacon out of the oven and blitz in the blander with the bread and rosemary leaves until you have a coarse breadcrumbs consistency (sometimes i add 1tbsp of olive oil, if the bacon if to dry].
3. Take the chicken out of the fridge. Dip into the breadcrumbs mixture and press the coating down gently to help it stick. Place the drumsticks in the fridge for at least 30mins as this will help the coating to adhere to the chicken.
4. Spray them with a little olive oil and bake at 190C for about 45mins, turning once.
Hash Browns Potato Casserole


Ingredients:
frozen hash browns, butter, sour cream, cheddar cheese

Directions:
Mix together all ingredients in a large bowl., Place in a lightly greased 13x9 casserole dish., Bake in preheated 350 degree oven for 1 hour.
Maharagwe--(Spiced Red Beans in Coconut Milk)


Ingredients:
dried red kidney beans, yellow onions, tomatoes, salt, turmeric, chili peppers, cayenne pepper, coconut milk

Directions:
In a large pot, cover the beans with water and simmer until they are just tender, about an hour. Saute onions in oil until golden brown. Add the remaining ingredients to the pot and simmer several minutes until the beans are very tender and the tomatoes are cooked (about 20 minutes]. Serve over rice or a stiff porridge.
For the coconut milk:
Makes about 3 cups.
fresh white meat of 1 coconut
Grate the meat by hand or process it in a blender. To extract the flavorful moisture from the gratings, it is easy to mimic the Africans' method of using a conical woven basket. Line a bowl with a cotton cloth such as cheesecloth, making sure that the lining is big enough to drape over the sides of the bowl. Dump the grated coconut onto the cloth and then pour 1 cup of boiling water over it. When it is cool enough to handle, gather the edges of the cloth and lift it above the bowl. Wring it with both hands to squeeze out the mlky liquid, which you should pour off and save. Repeat this process three times.
The first squeezing is the most concentrated, so you should keep each squeezing separate and use them in order (i.e., use the first squeezing as the first cup in a recipe, etc.].
Black and Gold


Ingredients:
black coffee, Splenda sugar substitute, sugar

Directions:
Combine Mozart Black chocolate liqueur and Goldschlager in a glass mug., Sweeten if desired., Stir, top with hot coffee and whipped cream, and serve.
Creole Bloody Mary


Ingredients:
vodka, tomato juice, bouillon, fresh lime juice, Worcestershire sauce, salt, lemon pepper seasoning, celery rib

Directions:
Shake all ingredients with ice in a shaker.  just until chilled.
Strain over fresh ice in 2 12 oz. glasses.  Sprinkle lemon pepper lightly over both drinks. Add celery stick if desired.
Tho Ruung Red Curry Stir Fry


Ingredients:
Thai red curry paste, sugar, garlic cloves, garlic, eggplants, onion, swiss chard, light coconut milk, lime wedge

Directions:
Whisk together curry paste, sugar, garlic, and 2 tbsp water in small bowl. Set aside.
Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion, and cook 5 minutes, or until eggplant is browned.
Stir in curry mixture, and cook 30 seconds, or until vegetables are coated.
Add mustard greens, and cook 1 to 2 minutes, or until leaves are wilted. Stir in coconut milk and 1 1/2 cups water, and season with salt, if desired.
Cover, and bring to a simmer. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender. Serve with lime wedges.
Good Morning Green Smoothie


Ingredients:
nonfat plain yogurt, chunk pineapple, banana, water

Directions:
"Layer ingredients in a blender in this pattern: pineapple, 1 handful spinach, yogurt, 1 handful spinach, bananas, 1 handful spinach, water. Blend well and serve over ice."
Linguini with Broccoli and Red Peppers
Category: everyday-cooking
By Chris Catley

This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!

Ingredients:
1 pound linguini pasta
1 pound fresh broccoli, chopped
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1  red bell pepper, thinly sliced
1 pinch garlic salt
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes. In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently. Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft. Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 393
Fat: 11.2 g
Saturated fat: 3 g
Carbohydrates: 60.5 g
Sugars: 2.1 g
Dietary fiber: 5.6 g
Protein: 12.8 g
Cholesterol: 8 mg
Sodium: 147.4 mg
orange and ginger carrots


Ingredients:
carrots, ground ginger, water, salt, brown sugar, butter

Directions:
Place carrots, ginger, orange juice, water, salt, brown sugar and butter in saucepan.
simmer gently uncovered for 6-8 minutes or until carrots are tender and liquid has reduced to a glaze.
Chicken Diablo


Ingredients:
olive oil, chicken breasts, red bell peppers, fresh mushrooms, garlic, crushed tomatoes, tomato sauce, banana peppers, fresh parsley, dried parsley

Directions:
In large skillet, heat oil., Add chicken and red pepper and saute for 5 minutes until chicken is tender., Add mushrooms and saute for 3 additional minutes., Add garlic, beef stock and cook for 3-5 minutes., Add apple juice, tomatoes, banana peppers, and parsley., Salt/pepper to taste., Simmer low and uncovered until juices reduce and thicken., You may also thicken the liquid with cornstarch or arrowroot powder.
How to Catch a Man... Jack Daniel's BBQ Sauce over Chicken


Ingredients:
ketchup, garlic powder, liquid smoke, onion powder, brown sugar, lemon juice, Worcestershire sauce

Directions:
Combine ingredients in a saucepan warm over medium heat until simmering.
Once heated take out 1/4 cup and use to baste barbecue chicken while grilling.
Barbecue the chicken breasts approximately 10 minutes turning every 2 minutes while basting.
Spoon remaining sauce over chicken breasts as desired.
As mentioned above, try this sauce on steak--it is so good as well it makes a great topper for burgers.
Crock Pot Italian Chicken


Ingredients:
olive oil, whole chicken, potatoes, swede

Directions:
Rub chicken all over with olive oil., Place chicken in crockpot, and arrange the vegetables around it., Pour Italian Dressing all over it, and cook on high for 4-6 hours.
Ginger Cardamom Masala Chai


Ingredients:
milk, water, gingerroot, cardamom seeds, sugar

Directions:
Heat the water in a saucepan., Once it starts to boil add the tea powder., Meanwhile grind the ginger and cardamom and add it to the saucepan., After 3-4 minutes of boiling add the milk allow it to boil for 3-4 more minutes., The strength of the tea can be adjusted by the ratio of milk and water., Now strain the tea and serve immediately., Add sugar according to ones taste., The amount of ginger can also be adjusted as per ones taste.
Sour Cream Tzatziki


Ingredients:
sour cream, cucumber, dill, garlic clove, lemon juice, sea salt

Directions:
"Mix all ingredients in a bowl."
Rosemary Braised Lamb Shanks
Category: world-cuisine
By S. HODGE

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Ingredients:
6  lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2  onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

Directions:
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low.  Cover, and simmer until meat is tender, about 2 hours. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes.  Spoon over shanks.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 480.5
Fat: 21.8 g
Saturated fat: 7.7 g
Carbohydrates: 17.6 g
Sugars: 7.3 g
Dietary fiber: 3.1 g
Protein: 30.3 g
Cholesterol: 92.7 mg
Sodium: 758.7 mg
Old Pecos Cornmeal Muffins


Ingredients:
eggs, sour cream, butter, granulated sugar, all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, cheddar cheese, green chili pepper

Directions:
Preheat oven to 400 degrees.
Generously grease muffin tins.
In a bowl, mix the beaten eggs, sour cream, melted butter, creamed corn, and sugar.
In a seperate bowl, mix the flour, cornmeal, baking powder, soda, and salt.
Stir the dry ingredients into the egg and cream mixture, mixing until just combined.
Stir in the cheese and chilies.
Pour the batter into the prepared tins.
Bake until the muffins spring back when touched and golden about 15 minutes.
Healthy Breakfast Sandwich
Category: breakfast-and-brunch
By Molly

A quick and easy breakfast with whole grain muffins, egg whites, spinach, and fresh tomato.

Ingredients:
¾ cup liquid egg whites
2  whole-wheat English muffins, split
½ cup baby spinach leaves
2 slices fresh tomato

Directions:
Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes. Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 sandwiches

Calories: 185.5
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 28.8 g
Sugars: 6.7 g
Dietary fiber: 5 g
Protein: 16.3 g
Sodium: 474 mg
Holly's Shrimp Corn Bread
Category: bread
By Holly Haines

Why make plain corn bread when you can make this fancier version with shrimp, Creole seasoning, and Cheddar cheese? This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Ingredients:
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon Creole seasoning (such as Tony Chachere's®)
6  eggs
10 tablespoons butter, melted
1 (16 ounce) package frozen corn, thawed
12 ounces cooked shrimp, coarsely chopped
1 (8 ounce) package shredded sharp white Cheddar cheese
1 cup minced yellow onion
2 large jalapeno peppers, minced
2 tablespoons shredded sharp white Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish. Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish. Bake in the preheated oven until golden brown, about 25 minutes. Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.

Prep time: 20 mins
Cook time: 27 mins
Total time: 57 mins
Yields: 8 servings

Calories: 530.3
Fat: 29.7 g
Saturated fat: 16.9 g
Carbohydrates: 42 g
Sugars: 3.7 g
Dietary fiber: 3.2 g
Protein: 25.6 g
Cholesterol: 291.1 mg
Sodium: 851.3 mg
Peach Cake


Ingredients:
eggs, granulated sugar, all-purpose flour, salt, baking powder, vanilla extract, granulated sugar, ground cinnamon, instant vanilla pudding, Cool Whip

Directions:
Preheat oven to 350 degrees ahrenheit.
In a large bowl, beat eggs; add sugar and oil, mixing well.
In another bowl, whisk together flour, salt and baking powder.
Add flour mixture to the egg mixture, ALTERNATELY with the orange juice.
Add vanilla extract and mix well.
In a separate bowl, toss sliced peaches with sugar and cinnamon.
Pour 1/3 of the batter into the prepared tube pan; layer 1/2 of the peach mixture over it.
Cover that peach layer with 1/3 of the batter; add the last 1/2 of the peach mixture.
Follow that by layering the last 1/3 of the batter, covering the last peach layer completely.
Put in oven and bake 1 hour.
Cool cake 10 minutes before turning out onto a wire rack.
Cool completely.
For the topping, in a medium bowl, combine mashed peaches, pudding  and Cool Whip; blend well.
Spread peach topping over the cooled cake.
Refrigerate at least 1 hour before serving.
Homestyle Stuffed Peppers
Category: main-dish
By Jillian

An old family recipe for classic comfort food passed down to me by my mom. Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce. I always serve these with creamy mashed potatoes just like my Mom always did. Enjoy!

Ingredients:
4  green bell peppers, tops and seeds removed
1 ½ pounds lean ground beef
1 cup cooked white rice
1  egg, lightly beaten
¼ cup finely chopped onion
½ cup Italian-style bread crumbs
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of water to a boil. Cook the peppers in boiling water until softened, 4 to 5 minutes. Remove peppers from boiling water and rinse with cold water; set peppers aside to drain. Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed. Preheat oven to 350 degrees F (175 degrees C). Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture. Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan. Combine tomato sauce and white vinegar in a bowl. Pour tomato mixture over stuffed peppers. Top with 2 tablespoons grated Parmesan cheese. Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.

Prep time: 30 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 556.5
Fat: 25.5 g
Saturated fat: 10.1 g
Carbohydrates: 38.6 g
Sugars: 12.2 g
Dietary fiber: 5.8 g
Protein: 43.4 g
Cholesterol: 164.5 mg
Sodium: 1509.9 mg
Spicy Hush Puppies


Ingredients:
all-purpose flour, onion, egg, milk

Directions:
In a deep fryer or small-medium saucepan, heat 2 inches of oil to 375°F If you are using your stovetop, you will reach 375F on medium low heat.
In a medium bowl, combine all dry ingredients. Stir in wet ingredients, including onion and jalenpenos.
Drop tablespoons of batter into hot oil, 3 at a time. Fry about 3 minutes, turning once. Drain on paper towels.
15 Minute Stove Top Macaroni 'n Cheese


Ingredients:
elbow macaroni, extra-sharp cheddar cheese, half-and-half, unsalted butter, Dijon mustard, kosher salt, fresh ground black pepper

Directions:
Bring a large pot of heavily salted water to a boil over high heat. Once boiling, add pasta, and cook according to manufacturer’s instructions.
Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve.
" the Bomb" Pumpkin Soup


Ingredients:
butter, carrot, banana, onion, shallot, garlic clove, bay leaf, canned pumpkin, canned unsweetened coconut milk, sweetened condensed milk, ground nutmeg, cinnamon, ground allspice, curry powder, roasted peanuts

Directions:
Melt butter in large, leavy pot over medium-high heat.
Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes.  Discard bay leaf.
Transfer mixture to processor and blend until smooth.  Return mixture to pot.
Add stock and all remaining ingredients.  Boil soup over medium-high head to blend flavours, about 15 minutes.  Cool slightly.
Working in batches, puree soup in blender until smooth.  Return soup to pot. Season to taste with salt and pepper.
Bring soup to simmer.
Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.
This is so very yummy!
Pasta With Red Sauce and Salmon


Ingredients:
olive oil, onion, garlic cloves, tomatoes, lemon juice, sugar, salmon, fennel seed, red pepper flakes, ground pepper, salt, fresh parsley, fresh basil, penne

Directions:
Heat oil in large pan over medium heat.
Add onion; cook 3 minutes.
Add garlic; cook an additional 2 minutes.
Add next 6 ingredients; simmer 20 minutes, stirring occasionally (gently to avoid breaking apart salmon].
Cook pasta while sauce is simmering.
Add water if sauce becomes too thick.
Add parsley and basil a couple of minutes before serving.
Festive Fish


Ingredients:
butter, paprika

Directions:
Preheat oven to 500 degrees.
Dip fillets in dressing and dip in cracker crumbs.  Place on a well greased cookie sheet;  drizzle with butter and sprinkle with paprika.
Bake until done (about 8-10 minutes depending on thickness of fillets].
Strawberries With Balsamic Vinegar


Ingredients:
strawberry, sugar, ground black pepper

Directions:
Toss the strawberries with the 1/4 cup sugar and let sit for 10 minutes.
Sprinkle with the vinegar; taste and add more sugar or vinegar if necessary. Sprinkle with the pepper and serve.
Sausage Pasta Bake


Ingredients:
sausages, spiral shaped pasta, onion, bacon, garlic, canned tomatoes, sugar, fresh parsley, olive oil, water, cheddar cheese, parmesan cheese

Directions:
Preheat oven to 180°C.
In a large pan, add water and heat until boiling.
Add pasta and cook until just soft.
Drain and place in heat proof oven dish.
Fry sausages until cooked.  Place on absorbent paper to soak up excess fat.
Chop onions and bacon and fry over medium heat with garlic until onions are cooked (to liking].
Cut sausages into bite sized pieces (remove skin if needed].
Add sugar and canned tomatoes and sausage pieces to frying pan.
Simmer for about 10 minutes.
Add parsley.
Pour over pasta.
Grate cheddar and parmesan cheese over pasta dish.
Place in oven for about 20 minutes.
Serve.
Crispy Snickerdoodle Cookies With Sea Salt (Dairy-Free)


Ingredients:
shortening, sugar, sea salt, baking soda, cream of tartar, egg, vanilla, flour, cinnamon, sugar, sea salt

Directions:
Preheat oven to 350°F.
In a mixing bowl cream together shortening and sugar with a mixer (handheld or stand] at medium speed until fluffy.  Add salt, baking soda, cream of tartar, egg and vanilla.  Reduce mixer speed to low and add in flour 1/2 cup at a time until thoroughly incorporated.  If your mixer tires out, you may need to work in the last bit of flour by hand.
In a small bowl, combine cinnamon, sugar and sea salt.
Roll cookie dough into 1-inch balls.  Then roll in the cinnamon-sugar mixture until coated.
Place dough balls 2 inches apart on a greased cookie sheet (or parchment paper per your preference] and bake for 10-12 minutes until cookies spread out, appear crackled and no longer appear gooey in the center.
Remove from cookie sheet and cool on a wire rack.  Enjoy!
Slow Cooker Chicken Creole
Category: meat-and-poultry
By MARY MOON

The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.

Ingredients:
4  skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1  green bell pepper, diced
3 cloves garlic, minced
1  onion, diced
1 (4 ounce) can mushrooms, drained
1  fresh jalapeno pepper, seeded and chopped

Directions:
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

Prep time: 10 mins
Cook time: 12 hrs
Total time: 12 hrs 10 mins
Yields: 4 servings

Calories: 189.4
Fat: 1.9 g
Saturated fat: 0.4 g
Carbohydrates: 13.8 g
Sugars: 6.6 g
Dietary fiber: 2.7 g
Protein: 29.6 g
Cholesterol: 68.4 mg
Sodium: 430.5 mg
Italian Beef Sandwiches With Horseradish Sauce


Ingredients:
beef broth, salt, pepper, oregano, basil, parsley, garlic powder, bay leaf, fat-free mayonnaise, reduced-fat sour cream, spicy brown mustard, onion powder, bell peppers, mushrooms, olive oil, provolone cheese

Directions:
MEAT:., Place roast in slow cooker and add the remaining "MEAT" ingredients over top., Cover and cook on low for 10 to 12 hours., About an hour before meat is done, remove bay leaf and shred meat with a fork., HORSERADISH SAUCE:., Mix everything together.  Refrigerate until ready to use., TO SERVE:., Spread a little horseradish sauce on both sides of the toasted rolls., Add some meat, top with some veggies and then a piece of provolone., Place under the broiler for a few seconds until cheese is melted.