xiaoxl/recipe_data huggingface dataset:
Diabetic Friendly Country Apricot Tart


Ingredients:
flour, cornmeal, Splenda sugar substitute, baking powder, salt, butter, margarine, nonfat milk, Splenda sugar substitute, all-purpose flour, ground nutmeg, ground cinnamon, fresh apricots, lemon juice, nonfat milk

Directions:
Grease and lightly flour a large baking sheet; set aside.
For the cornmeal crust, in a medium bowl stir together 3/4 cup flour, cornmeal, 2 tablespoons Splenda, baking powder, and salt.
Cut in butter or margarine until the size of small peas.
Sprinkle 1 tablespoon of cold fat-free milk over mixture; gently toss with a fork.
Add 3 to 4 tablespoons more fat-free milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly].
Turn out onto a lightly floured surface and knead 7 to 8 times or just until dough clings together and form into a ball.  On the baking sheet, flatten dough.
Roll into a 12-inch circle and set aside.
For Filling:
In a bowl stir together 1/3 cup Splenda, the 3 tablespoons flour, and the nutmeg or cinnamon. Stir in the apricots or peaches and lemon juice.
Mound the filling in center of crust, leaving a 2-inch border.
Fold border up over filling.
Brush top and sides of crust with the 2 teaspoons milk.
Bake in a 350 F degree oven about 40 minutes or until crust is golden and filling is bubbly.
To prevent overbrowning, cover the edge of the crust with foil the last 10 to 15 minutes of baking if needed.
Cool tart for 30 minutes on the baking sheet on a wire rack.
Best Tuna Salad Ever


Ingredients:
tuna in water, celery, water chestnuts, green onion, mayonnaise, lemon juice, dried dill, salt

Directions:
In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt.  Fold mixture into tuna mixture.
Chill for a couple hours, covered.
Schonut Cake Cookies


Ingredients:
chunky peanut butter, non-fat vanilla yogurt, eggs, water

Directions:
preheat oven to 350 degrees. line baking sheets with parchment paper.
combine all ingredients into a large mixing bowl, add water if needed for more mositure. beat with a mixer until well incorperated.
drop by rounded tablespoon onto a baking sheet, at least 2 inches apart. bake until firm to the touch or about 12 minutes.
let cookies rest on baking sheets for about 2 minutes, then transfer to a wire rack to cool completely.
Baked Macaroni and Cheese


Ingredients:
elbow macaroni, butter, margarine, cheddar cheese, mozzarella cheese, milk

Directions:
Preheat oven to 350 degrees., Layer macaroni noodles, butter, and cheeses in the order listed in a 9X13 dish., Pour milk over top layer., Bake for 1 hour uncovered.
Oven-Roasted Jerusalem Artichokes


Ingredients:
"olive oil"

Directions:
Preheat the oven at 350 degrees F.
Cut the artichokes in half.
In a bowl, mix everything together.
Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
Southern Corn Casserole


Ingredients:
whole corn, onion, pimento pepper, diced green chilies, milk, eggs, cheddar cheese, canola oil, sugar, salt, pepper

Directions:
Preheat oven to 350°F; grease a large casserole dish.
Mix all ingredients and stir until well blended.
Pour into prepared casserole dish and bake uncovered approximately 45 minutes to 1 hour (depending on your oven]. You can cover with foil the last 15 minutes.
Grilled Shrimp With Spicy Lime Cream


Ingredients:
shrimp, olive oil, lime, unsalted butter, green onions, garlic clove, cayenne pepper, heavy whipping cream, salt, green onion, lime

Directions:
In a bowl mix the Cajun seasoning, the juice of 1/2 of the lime and olive oil. Toss in the shrimp and coat evenly. Set aside.
In a medium saucepan over medium heat, melt the butter. Add the green onions, garlic and cayenne; cook until tender, about 2 minutes.  Add the hot sauce and continue to cook on medium high heat until reduced by 1/2. Add the heavy cream and the juice of the remaining lime half and bring to a boil.  Quickly reduce heat to medium low and allow to simmer until reduced by 1/3. Be careful not to allow the cream mixture to boil over. Salt to taste.
Heat grill to medium high heat. Grill shrimp on prepared skewers or on grill sheet just until opaque, turning only once. About 2 – 4 minutes per side depending on the size of the shrimp and your grill.  Shrimp cook very quickly, so be careful and better to pull them off sooner than later.
Assemble shrimp onto individual serving plates, drizzle with the cayenne lime cream and garnish with additional lime wedges, chopped green onions and an additional dash of Cajun seasoning, if desired. .
Dairy Free Cream of Chicken


Ingredients:
chicken broth, flour, salt, pepper, parsley, onion powder, garlic powder, oregano, basil, mushroom, celery

Directions:
Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
Continue whisking 5-10 minutes until the mixture is smooth and thick.
For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.
Light 'n' Creamy Mashed Potatoes


Ingredients:
potatoes, fat free cream cheese, reduced-fat sour cream, nonfat milk, salt, garlic powder, pepper, chives, paprika

Directions:
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
Mash the potatoes. Add the cream cheese, sour cream, milk, salt, garlic powder and pepper; beat until smooth. Stir in chives. Sprinkle with paprika.
To Hu Ang Swai Chei (Grilled Tofu With Mango Slaw)


Ingredients:
firm tofu, green mango, soy sauce, black pepper, fish sauce

Directions:
Rub soy sauce on both sides tofu and sprinkles with black pepper, Cook marinated tofu on hot grill till both sides golden brown., Put shredded mango on a plate, places grilled tofu on top mango., Pour vegetarian fish sauce on top., Serve with rice.
Tandoori Ranch Chicken Kebabs #RSC


Ingredients:
boneless skinless chicken breasts, bell peppers, fresh lemon, shallots, red onions, fresh lemon juice, fresh chives, curry powder, sweet paprika, ground cinnamon, ground coriander, fresh lemon juice, curry powder

Directions:
Flatten chicken between sheets of plastic wrap with meat mallet or heavy rolling pin to about 1/4-1/2 inch thick; cut into strips as wide as your thumb.
Mix yogurt, ranch dressing, lemon juice, chives, curry powder, paprika, cinnamon and ground coriander together in a bowl until smooth.
Place chicken and marinade into a ziplock bag, remove all air, and work marinade around the chicken strips.
Refrigerate chicken in marinade at least 6 hours or overnight.
Thread chicken and vegetables and a lemon wedge onto skewers and grill over medium hot coals for 8-10 minutes, turning once. May use broiler if you like.
Serve hot with rice pilaf as a main dish or curry dip if serving as appetizer. To prepare dip, whisk dip ingredients together and refrigerate for about an hour before serving.
Macaroni and Cheese Soup With Ham ( Crock Pot)


Ingredients:
broth, water, Velveeta cheese, shell pasta

Directions:
Combine Stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
Boil the shelled macaroni al dente, drain and pour into crock pot.
Add ham, blend lightly.
Crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
Let simmer for about half an hour, then serve.
Peanut-Ginger Marinade
Category: side-dish
By Athenia Prickett

Great Asian style marinade with a kick. Works well with chicken or beef.

Ingredients:
½ cup hot water
½ cup creamy peanut butter
¼ cup chile paste
¼ cup soy sauce
2 tablespoons vegetable oil
2 tablespoons white vinegar
4 cloves garlic, minced
2 teaspoons grated fresh ginger root
¼ teaspoon ground red pepper
3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces

Directions:
In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade. Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 day
Yields: 8 servings

Calories: 337.9
Fat: 16.6 g
Saturated fat: 3.9 g
Carbohydrates: 8.6 g
Sugars: 3.2 g
Dietary fiber: 1.1 g
Protein: 40.1 g
Cholesterol: 97 mg
Sodium: 674.8 mg
Garlic-Chive Grilled Red Potatoes


Ingredients:
fresh chives, olive oil, butter, parmigiano-reggiano cheese, garlic, kosher salt, black pepper

Directions:
Slice potatoes in 1/4 inch slices.   I used a serrated potato slicer, but you can use a regular knife if necessary. Mix all ingredients together in a bowl.   Spoon into 16 inch aluminum foil strips.  Fold and seal into packets individuallly.   Grill on medium heat 20-25 minutes, until cooked.
Serve.
Layered Beef Salad with Warm Dressing
Category: salad
By tj_clark

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Ingredients:
½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1  onion, sliced thin
1 bunch radishes, sliced into thin rounds
1  English cucumber, thinly sliced
2  tomatoes, sliced
1  jicama, peeled and julienned
6  hard-cooked eggs, sliced
1 cup peanut oil

Directions:
Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl. Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes. Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order. Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

Prep time: 45 mins
Cook time: 6 mins
Total time: 51 mins
Yields: 1 salad

Calories: 980.8
Fat: 70.6 g
Saturated fat: 14.6 g
Carbohydrates: 34.4 g
Sugars: 11.1 g
Dietary fiber: 12.9 g
Protein: 55 g
Cholesterol: 401.3 mg
Sodium: 2153.6 mg
Mexican-Style Shrimp Cocktail
Category: appetizers-and-snacks
By Chef John

You can pretty much get Mexican food like tacos and burritos in just about any corner of the country these days. However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version--you can adapt your own recipe using the listed ingredients and amounts as a rough guide.

Ingredients:
1 cup clam juice
¼ teaspoon dried oregano
1 pound large shrimp, peeled and deveined
1 ¼ cups peeled, seeded, diced ripe tomatoes
1 cup diced English cucumber
½ cup diced celery
½ cup finely diced red onion
2 tablespoons seeded and diced jalapeno peppers
½ cup ketchup
2  limes, juiced
2 tablespoons freshly chopped cilantro, plus more for garnish
Mexican-style hot sauce, to taste
1 large Hass avocado, cubed

Directions:
Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature. Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended. Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours. If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.

Yields: 4 servings

Calories: 267.7
Fat: 11.7 g
Saturated fat: 1.8 g
Carbohydrates: 22.8 g
Sugars: 11 g
Dietary fiber: 7.6 g
Protein: 22.2 g
Cholesterol: 174.4 mg
Sodium: 690 mg
Bright Carrots


Ingredients:
carrots, unsalted butter, lemon juice, sugar, gingerroot, salt, ground cumin

Directions:
Preheat oven to 500 degrees, and put rack near bottom of oven.
Cut carrots into 1/2-inch slices.
Toss carrots and melted butter in a 12-by-2-inch roasting pan. Arrange the slices in the pan so they touch as little as possible. Roast 15 minutes.
For the glaze: In a small bowl, combine juices, sugar, ginger, salt and cumin.
Remove carrots from oven, pour the glaze over, and turn the slices over in the liquid. Roast 10 more minutes. Carrots should be easy to pierce with a sharp knife but still firm.
Shredded Chicken and Walnut Sauce


Ingredients:
boneless skinless chicken breasts, chicken, water, salt, walnuts, onion, paprika, black pepper, black olives

Directions:
In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
Strain through cheesecloth or a fine strainer and set chicken aside to cool.
Boil the water stock down until you have 1 1/2 cups.
Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
Blend to a smooth paste.
Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
Garnish with the remaining paprika and sliced black olives.
Particularly nice served with fresh fruit.
Egyptian Bean Soup ( Ful Nabed )


Ingredients:
sweet onion, olive oil, carrot, garlic cloves, cumin seed, diced tomato, vegetable broth, chicken broth, sweet paprika, cayenne pepper, bay leaves, kosher salt, black pepper, Italian parsley, fresh lemon juice, fava beans, fresh mint leaves

Directions:
Sauté chopped onion in olive oil until almost tender.
Add carrots, garlic and cumin, cooking briefly.
Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
Cook over medium heat until carrots are tender.
Mix parsley, lemon juice, and fava beans into soup and heat gently.
Serve garnished with fresh mint, if desired.
Date Loaf Cake
Category: world-cuisine
By REILLY

Very much like sticky date pudding - nice and moist, and made without eggs.

Ingredients:
1 cup dates, pitted and chopped
1 cup dark brown sugar
¼ cup margarine
1 cup boiling water
1 ¾ cups self-rising flour
1 teaspoon baking soda
2 teaspoons vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan. In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes. Allow to cool.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf pan

Calories: 204.2
Fat: 4 g
Saturated fat: 0.7 g
Carbohydrates: 40.8 g
Sugars: 25.7 g
Dietary fiber: 1.5 g
Protein: 2.2 g
Sodium: 385.6 mg
Salsa Verde for Cilantro lovers


Ingredients:
cilantro, garlic, lime, juice of

Directions:
Chop all ingredients by hand or in food processor., Food processor gives less chunky version, which is easiest to cook with., Squeeze in juice of lime and mix thoroughly., Use for cooking, to top your favorite dishes or for dip.
Dark Rye Bread
Category: bread
By knowell

Very good!!! The extra sugar makes for a better rise.

Ingredients:
1 ⅛ cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
¾ teaspoon caraway seed
2 teaspoons bread machine yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the Basic cycle, and press Start.

Yields: 1 - 1 1/2 pound loaf

Calories: 158.7
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 32.5 g
Sugars: 5.3 g
Dietary fiber: 2.8 g
Protein: 3.6 g
Sodium: 197.1 mg
Ham Bone and Green Split Pea Soup
Category: soups-stews-and-chili
By Mark

Split pea soup is a great way to use a leftover Christmas ham bone!

Ingredients:
1 teaspoon butter
1 teaspoon olive oil
4 stalks celery, diced
⅓  white onion, diced
½ large carrot, shredded
salt to taste
3 cups split peas, rinsed
3 cloves garlic, thinly sliced
1  ham bone
5 cups chicken stock
1 cup diced ham
ground black pepper to taste

Directions:
Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil. Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

Prep time: 15 mins
Cook time: 2 hrs 35 mins
Total time: 2 hrs 50 mins
Yields: 8 servings

Calories: 302.6
Fat: 3.9 g
Saturated fat: 1.1 g
Carbohydrates: 47.8 g
Sugars: 7 g
Dietary fiber: 19.4 g
Protein: 21.2 g
Cholesterol: 10.1 mg
Sodium: 670 mg
Hawaiian Chicken Kabobs
Category: meat-and-poultry
By dailyn2003

These kabobs are tender, sweet, and delicious. They're easy to make and only require a few ingredients.

Ingredients:
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
¼ teaspoon ground ginger
¼ teaspoon garlic powder
8  skinless, boneless chicken breast halves - cut into 2 inch pieces
1 (20 ounce) can pineapple chunks, drained
skewers

Directions:
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 202.9
Fat: 4.2 g
Saturated fat: 0.9 g
Carbohydrates: 17.1 g
Sugars: 15.2 g
Dietary fiber: 0.6 g
Protein: 23.6 g
Cholesterol: 60.8 mg
Sodium: 412.6 mg
Chicken Rotini Soup
Category: soups-stews-and-chili
By JULIESLP

This is a very easy chicken soup to make. Fresh chicken cooked in chicken broth with pasta and mixed veggies. A great homemade chicken soup without the hassle of straining your own stock.

Ingredients:
2 cubes  chicken bouillon
1 (12 ounce) package rotini pasta
13 cups chicken broth
4 cups water
6 stalks celery, chopped
1  onion, chopped
4  carrots, chopped
1 ½ pounds chicken - cut into bite size pieces
garlic powder to taste
1 teaspoon onion powder
salt and pepper to taste

Directions:
Place enough water in a 5 quart pot over high heat to boil the pasta. Place the bouillon in the water and bring to a boil. Place the rotini in the boiling water and cook according to package directions. Drain and set pasta aside. In a large pot over high heat, combine the chicken broth and water. To this, add the celery, onion, carrots and chicken. Bring to a boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste.  Cook 20 minutes, or until vegetables are tender and chicken is no longer pink.  Serve hot.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 10 to 12 servings

Calories: 257.2
Fat: 9.3 g
Saturated fat: 2.5 g
Carbohydrates: 14.4 g
Sugars: 2.7 g
Dietary fiber: 1.5 g
Protein: 26.9 g
Cholesterol: 51.5 mg
Sodium: 1198.9 mg
Finney Family Rhubarb Cake


Ingredients:
brown sugar, butter, egg, flour, baking soda, salt, sour cream, rhubarb, sugar, walnuts, butter, cinnamon

Directions:
Preheat oven to 350°F.
Cream together brown sugar, butter and egg. Add the flour, baking soda, salt, sour cream and rhubarb, mixing well.
Mix together the topping ingredients (sugar, walnuts, melted butter and cinnamon] and sprinkle over top of cake.
Grease & flour a 9x13 pan.
Bake at 350 degrees for 45-50 minutes.
Rich Green Bean Casserole
Category: side-dish
By HEATHERWIDNER

If you like rich casseroles you'll love this!! Green beans are baked in a creamy cheese sauce with a zesty seasoning.

Ingredients:
8 ounces processed cheese food, cubed
1 (10.75 ounce) can  condensed cream of chicken soup
2 (15 ounce) cans green beans, drained
1 teaspoon Cajun seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1 (2.8 ounce) can French-fried onions

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the processed cheese into a large microwave-safe bowl along with the cream of chicken soup. Heat on full power for 2 minutes, stirring occasionally, or until cheese is melted. Season with salt, pepper, and Cajun seasoning. Stir in the green beans. Pour into a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top. Bake for about 20 minutes in the preheated oven, or until the top is crispy.

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

Calories: 276.7
Fat: 19.1 g
Saturated fat: 8.3 g
Carbohydrates: 16.5 g
Sugars: 3.7 g
Dietary fiber: 2.1 g
Protein: 9.2 g
Cholesterol: 33.9 mg
Sodium: 1615.1 mg
Scalloped Potato With French Onion Base


Ingredients:
potatoes, butter

Directions:
Thinly scallop the potatoes.
Par boil potatoes for approximately 5 minutes just to soften them a tiny bit.
Heat oven to approximately 200 degrees.
Grease the bottom and sides of an oven friendly dish with a small amount of butter.
Layer the bottom of the dish with a layer of sliced potato, lightly sprinkle over some of the french onion soup mix and pour some cream over the top.  Repeat this step for each layer.
Cover with foil and bake for approximately 60 minutes.  Remove the foil approximately 40 minutes into the cooking cycle so the top can brown.
Mom's Brisket Burgers


Ingredients:
beef brisket, garlic cloves, garlic, Worcestershire sauce

Directions:
Combine brisket, garlic, & Worcestershire sauce.
Form into 4-6 large patties. (FREEZE ANY LEFTOVERS].
Sprinkle patties generously with creole seasoning.
Grill or pan-grill until cooked through, adding more creole seasoning  if desired.
Serve between hamburger buns with desired toppings.
Zesty Mac and Cheese


Ingredients:
elbow macaroni, reduced-fat milk

Directions:
Prepare macaroni according to package directions, omitting salt.
Meanwhile, combine undrained tomatoes and cheese in 1-1/2-quart microwavable dish; cover. Microwave on MEDIUM (50%] 10 to 12 minutes or until cheese melts, stirring after 6 minutes. Add milk; stir mixture until well blended.
Drain macaroni; place in large bowl. Add cheese mixture; toss to coat.