xiaoxl/recipe_data huggingface dataset:
Applesauce Bread Pudding


Ingredients:
milk, butter, vanilla, cinnamon, nutmeg, raisins, egg, applesauce, maple syrup, brown sugar

Directions:
Cut bread into 1-2 inch cubes and spread a layer on the bottom of a large glass baking dish. (Using HALF the bread cubes].
In a saucepan, warm the milk and butter together long enough to melt butter. (Make sure you do not let the milk boil!].
Once butter is melted, remove from heat. Add brown sugar.
In a separate bowl whisk together eggs and vanilla untill well mixed and a little foamy/frothy.
Whisk egg mixture into milk mixture.
Pour mixture over the first layer of bread cubes, making sure to soak them through.
Spread applesauce over the soaked bread cubes evenly and sprinkle cinnamon, nutmeg, and raisins.
Add the rest of the bread cubes and pour remaining mixture over them. Sprinkle more cinnamon and raisins.
Sprinkle with brown sugar (optional] and/or drizzle with a little maple syrup.
Bake on 350 degrees for about 20-35 minutes or until the center is set.
Whole Wheat Peanut Sesame Bread (Abm)


Ingredients:
active dry yeast, whole wheat flour, powdered milk, butter, sesame seeds, salt, warm water, peanut butter

Directions:
Place ingredients in bread machine pan in order recommended by manufacturer., Use medium crust setting.
Spotted Dog Irish Bread
Category: breakfast-and-brunch
By Josh Lovejoy

This is my family's traditional St. Patrick's Day bread. My grandmother has had this recipe for longer than I've been alive. I was SHOCKED to find out this wasn't real Irish Soda Bread, but instead more commonly known as Spotted Dog. Whatever you call it, it is unbeatable topped with a bit of butter.

Ingredients:
5 cups all-purpose flour
1 ½ cups white sugar
2 ⅔ tablespoons baking powder
2  eggs
2 cups milk
2 cups raisins

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-inch cast iron skillet. Sift flour, sugar, and baking powder together in a large bowl. Beat eggs with milk in a separate bowl. Stir egg mixture into flour mixture until moistened; batter will be very thick. Fold in raisins until thoroughly combined. Spread batter into prepared cast iron skillet. Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 12-inch bread

Calories: 196.2
Fat: 1.1 g
Saturated fat: 0.4 g
Carbohydrates: 43.3 g
Sugars: 20.7 g
Dietary fiber: 1.2 g
Protein: 4.3 g
Cholesterol: 17.1 mg
Sodium: 178.6 mg
Spicy Pepper Jack Cheese Sticks


Ingredients:
unbleached all-purpose flour, cayenne pepper, eggs, monterey jack pepper cheese, canola oil

Directions:
In a bowl, combine flour and cayenne pepper; whisk to blend and set aside.
Prep two shallow bowls; one with beaten eggs and the other one with bread crumbs. Add Italian seasoning to the bread crumbs and stir.
Working in batches of 6, place cheese sticks in the flour mixture, close bag and shake to coat. Taking one at a time, dip a cheese stick in eggs and then bread crumb mixture; repeat once again. Place breaded stick on a baking sheet lined with a silicone mat or wax paper. When sticks are all coated, transfer them to the freezer for 30 minutes.
In a frying pan, heat oil to 350-365ºF. Take sticks directly out of the freezer and fry them in batches making sure to not overcrowd the pan. Using a stainless steel strainer, gently move them around to fry evenly. When golden brown, transfer cheese sticks to a wire rack sitting over a baking sheet lined with paper towels; let them sit for 5 minutes before serving. Makes 18 sticks.
Barefoot Contessa's Homemade Chicken Stock


Ingredients:
roasting chickens, yellow onions, carrots, celery & leaves, parsnips, fresh parsley, fresh thyme, fresh dill, garlic, kosher salt, whole black peppercorns

Directions:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
Add 7 quarts of water and bring to a boil.
Simmer uncovered for 4 hours.
Strain the entire contents of the pot through a colander and discard the solids.
Chill the stock overnight.
The next day, remove the surface fat.
Use immediately or pack in containers and freeze for up to 3 months.
**Cooking time does not include chilling the stock overnight.
Pink Sauce for Pasta (Shrimp)
Category: side-dish
By MARBALET

Great with pasta or rice.

Ingredients:
4 tablespoons tomato puree
¾ cup water
1 cup heavy cream
1 ½ teaspoons grated fresh ginger root
¼ teaspoon cayenne pepper
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
3 tablespoons vegetable oil
1 tablespoon mustard seed
2 cloves garlic, chopped
2 pounds medium shrimp - peeled and deveined
salt to taste
ground black pepper to taste

Directions:
Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed. Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste. Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 to 6 servings

Calories: 564.7
Fat: 37.2 g
Saturated fat: 15.8 g
Carbohydrates: 8 g
Sugars: 1.7 g
Dietary fiber: 0.9 g
Protein: 48.5 g
Cholesterol: 426.6 mg
Sodium: 1004.3 mg
Little Cheddar Meatloaves


Ingredients:
egg, milk, cheddar cheese, quick-cooking oats, onion, salt, hamburger, ketchup, brown sugar, mustard

Directions:
Beat together egg and milk; stir in cheese, oats, onion and salt.
Add hamburger and mix well.
Shape into 8 loaves and place in a greased 13x9 pan.
Combine ketchup, brown sugar and mustard; spoon over loaves.
Bake uncovered at 350°F for 45 minutes or until meat is no longer pink.
Jacy's Middle-Eastern Fava Bean Stew
Category: soups-stews-and-chili
By XjacyX

This is called 'Middle-Eastern' fava bean stew and not 'Moroccan' because I have also borrowed flavors from my Lebanese roots. This stew came to me on a Saturday afternoon when we were desperately low on groceries and had no meat in the freezer. The first time my carnivorous partner tried it, he honestly thought it contained meat. I have made this many times, and he devours it with relish! To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice, couscous or bulgur.

Ingredients:
1 teaspoon coriander seeds
1 teaspoon caraway seeds
½ teaspoon cumin seeds
2 cloves garlic
1 pinch coarse sea salt
2 tablespoons sweet paprika
2 tablespoons dried red pepper flakes
2 tablespoons extra-virgin olive oil, or as needed
2 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
4  anchovy fillets, chopped  (Optional)
2 cups diced peeled butternut squash
2  carrots, chopped
½  red bell pepper, diced
1 cup frozen peas
1 pinch salt
2 cups vegetable broth
2 (14.5 ounce) cans fava beans, drained
1 (14 ounce) can canned tomatoes, diced
2 tablespoons tomato paste
1  bay leaf
1 teaspoon brown sugar
3 tablespoons pomegranate molasses
1 cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint  (Optional)

Directions:
To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside. Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies.  Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture. Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute. Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen. Just before serving, stir in the chopped parsley. Top with the mint, if you like.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 315.2
Fat: 11.4 g
Saturated fat: 1.5 g
Carbohydrates: 45.1 g
Sugars: 9.1 g
Dietary fiber: 11.9 g
Protein: 11.7 g
Cholesterol: 2.3 mg
Sodium: 757.8 mg
Spicy Corn Dip


Ingredients:
cream cheese, butter, white corn, tortilla chips

Directions:
combine butter and cream cheese in the microwave until smooth, stirring frequently.
add corn and jalepenos to the butter and cream cheese mixture and stir together.
transfer to a small crockpot to keep warm.
serve with tortilla chips.
Peanut Soup


Ingredients:
peanut butter, milk, nutmeg, curry powder, fresh ground black pepper

Directions:
Gradually add the milk to the peanut butter, stirring constantly until it is a smooth paste.
Then gradually add the vegetable stock.
Add the rest of the ingredients.
Heat thoroughly for about 10 minutes.
Serve.
Vegetable and Fruit Curry over Basmati Rice


Ingredients:
onion, celery, garlic clove, red bell pepper, parsley, granny smith apple, baby green pea, olive oil, vegetable broth, coconut milk, cornstarch, curry powder, green seedless grape

Directions:
Heat oil in a large deep skillet.  Saute' first six ingredients until tender.
Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
Add curry powder, salt, pepper, and grapes.  Simmer another two or three minutes.
Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.
Zesty Slow Cooker Italian Pot Roast


Ingredients:
potatoes, celery, boneless beef chuck roast, pepper, water

Directions:
Place potatoes, carrots, and celery in bottom of slow cooker.
Season roast with pepper and place on top.
Mix soup and water.
Pour over roast and vegetables.
Cover and cook on low 8-10 hours.
•For a thicker gravy: Combine 1/4 cup flour and 1/2 cup water until smooth. Remove beef and vegetables and keep warm. Stir into cooking juices. Bring to a boil for 2 minutes or until thickened.
Greek Phyllo-Wrapped Chicken


Ingredients:
feta cheese, garlic, green onion, fresh parsley, of fresh mint, pepper, boneless skinless chicken breasts, phyllo pastry, butter, lemon wedge

Directions:
In bowl, mash together feta cheese, egg yolks and garlic.
Mix in onions, parsley, mint and pepper.
With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like a book.
Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.
Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out.
Brush lightly with some of the butter; top with second sheet and brush lightly with butter.
Centre 1 breast on phyllo about 2 inches from the short edge; fold long sides over chicken and roll up.
Repeat with remaining chicken.
Place in lightly greased baking dish; brush with remaining butter.
If making ahead, cover and refrigerate for up to 8 hours.
Bake in 350 degree F oven until crisp and golden, about 45 minutes.
Serve with lemon wedges.
Chef John's Baked Mushroom Risotto
Category: main-dish
By Chef John

The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.'  Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Ingredients:
3 tablespoons butter
3 cups diced mushrooms
salt to taste
½  yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
½ cup heavy whipping cream
½ cup chicken broth
2 tablespoons heavy whipping cream
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Directions:
Preheat oven to 400 degrees F (200 degrees C). Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates. Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft. Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt. Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice. Pour another cup chicken stock into the rice and stir until mixture comes to a simmer. Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary. Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat. Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 480.1
Fat: 25.9 g
Saturated fat: 15.8 g
Carbohydrates: 51.1 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 11.1 g
Cholesterol: 86.4 mg
Sodium: 997.8 mg
Hawaii Chicken
Category: meat-and-poultry
By NIBLETS

Baked chicken pieces with a pineapple soy sauce, for a delicious taste of the islands! I like to serve this over rice or, better yet, chow mein noodles. Aloha!

Ingredients:
1 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon all-purpose flour
2 teaspoons salt
1 pinch ground white pepper
4 tablespoons vegetable oil
½  onion, thinly sliced
1  green bell pepper, thinly sliced
1 (8 ounce) can crushed pineapple with juice
2 teaspoons soy sauce
2 teaspoons brown sugar
2 teaspoons cornstarch
2 teaspoons chicken stock

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix flour, salt and pepper in a resealable plastic bag. One at a time, put chicken pieces in bag, seal and shake to coat. In a large skillet, heat oil over medium heat and saute chicken pieces until brown on all sides. Place chicken in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 45 minutes. To Make Sauce (while chicken bakes): In the same large skillet, saute onion and green bell pepper for about 5 minutes, until translucent. Add the pineapple, soy sauce and brown sugar. Mix together cornstarch and chicken stock and add to skillet. Stir all together and let simmer for 3 minutes until thick and clear. Pour sauce over chicken and bake 10 more minutes until tender.

Yields: 4 to 6 servings

Calories: 639.9
Fat: 45.3 g
Saturated fat: 11.2 g
Carbohydrates: 13.5 g
Sugars: 9.3 g
Dietary fiber: 1.1 g
Protein: 43.1 g
Cholesterol: 170.3 mg
Sodium: 1216.2 mg
The Best Chicken Salad Ever
Category: salad
By Richard Rego

This is the best chicken salad I have ever had in my life and it is so simple to make.

Ingredients:
2  boneless chicken breast halves, cooked
¼ cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
¼  onion, chopped
salt and pepper to taste

Directions:
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 102.8
Fat: 6.3 g
Saturated fat: 1.2 g
Carbohydrates: 3.2 g
Sugars: 2.7 g
Dietary fiber: 0.1 g
Protein: 7.6 g
Cholesterol: 25.6 mg
Sodium: 141.2 mg
The Jeffersons Egg Special


Ingredients:
prosciutto, ham slices, sharp cheddar cheese, eggs, milk, onion, green pepper, salt, pepper, dry mustard, Worcestershire sauce, Tabasco sauce, butter

Directions:
Preheat oven to 350° F.
Grease 9"x13" pan.
Layer pan with bread, ham, cheese, then bread again (like a sandwich].
Spread chopped onion and green pepper on top.
Place milk in bowl or blender, add eggs and spices, then beat together.
Pour mixture over strata and cover.
Refrigerate overnight or freeze (if frozen, thaw in fridge overnight].
Before baking, pour melted butter and crushed cornflakes on top.
Bake for 1 hour.
Let stand 10 minutes before serving.
Cut in 12 portions.
Biscuit Cinnamon Rolls
Category: bread
By SportzGuy

These biscuit cinnamon rolls are a simple, quick, inexpensive breakfast, dessert, or late night treat that even the kids will love.

Ingredients:
butter for greasing
2 tablespoons brown sugar
½ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons brown sugar
1 tablespoon vanilla extract
½ cup confectioners' sugar
2 teaspoons milk
1 (10 count) package refrigerated biscuit dough
¼ cup butter, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar. Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well. Combine confectioners' sugar and milk for glaze in another bowl until well mixed. Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces. Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 20 small rolls

Calories: 115.9
Fat: 4.8 g
Saturated fat: 2.3 g
Carbohydrates: 17.5 g
Sugars: 11.8 g
Dietary fiber: 0.5 g
Protein: 1 g
Cholesterol: 7.8 mg
Sodium: 161.2 mg
My Favorite Little Apple Cakes


Ingredients:
all-purpose flour, light brown sugar, ground cinnamon, baking powder, eggs, apple, brown sugar, ground cinnamon

Directions:
Preheat oven to 180°C.
Spray 12 muffin cups or use a silicon heart or donuts cup (what ever you like].
Combine together the flour with the sugar, the baking powder and 1 tsp of cinnamon.
In another bowl beat the eggs, add the milk and the oil.
Stir in the flour mixture.
Squeeze the juice from the shredded apples and add them to the batter.
Stir with a wooden spoon.
Fill the cups 3/4 full.
Combine together 1 tbsp of light brown sugar with 1 tsp ground cinnamon.
Sprinkle the top of the cakes with this mixture.
Pour in the preheated oven.
Bake about 20-25 minutes.
Remove from the oven and chill about 5 minutes on a wire rack.
Walnuts and raisins can be added if desired.
The top of these cakes will be crispy and sweet!
Enjoy!
Peppered Salmon W/ Arugula (Rocket) and Yogurt Dressed Potatoes


Ingredients:
salmon fillets, olive oil, fresh ground black pepper, dried dill, plain yogurt, garlic clove, baby potatoes, arugula

Directions:
Boil the potatoes, drain and leave a couple minutes to cool.
Meanwhile, prepare the salmon by smearing oil over one side of the fillets.
Mix the dill and pepper together and spread over a plate.
Dip the oiled side of the salmon into the mixture and then lay the salmon, herb side up, on a baking tray.
Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.
Once the salmon is in the oven, combine the dressing ingredients in a bowl and set aside.
To serve, set half the rocket in the middle of each serving plate and lay the salmon on top.
Coat the potatoes with the dressing and arrange half around the salmon.
Serve with a wedge of lemon.
Alternatively, you could do a layered effect, with the potatoes on the bottom, followed by the rocket and then the salmon on top.
Candied Curried Pecans
Category: appetizers-and-snacks
By JennG

These pecans are a standard nibble at our house during the holiday season. Pecans can be made 1 week ahead. Store in an airtight container at room temperature.

Ingredients:
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ¼ teaspoons coarse kosher salt, divided
¾ teaspoon curry powder
¼ teaspoon cayenne pepper
2 tablespoons honey
2 tablespoons unsalted butter
3 cups pecan halves

Directions:
Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl. Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet. Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 12 servings

Calories: 216.8
Fat: 21.4 g
Saturated fat: 2.9 g
Carbohydrates: 7.2 g
Sugars: 4.1 g
Dietary fiber: 2.7 g
Protein: 2.6 g
Cholesterol: 5.1 mg
Sodium: 200.7 mg
Honey Mustard Compound Butter


Ingredients:
unsalted butter, honey, Dijon mustard

Directions:
Combine all ingredients and blend well.
Roll into a log, using plastic wrap.
Use immediately, refrigerate for use in 1-2 days.
To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.
Mile-High Quesadillas


Ingredients:
extra virgin olive oil, portabella mushrooms, red onion, garlic cloves, salt, black pepper, avocados, cilantro, lime, sour cream, whole wheat tortillas, monterey jack cheese

Directions:
Preheat oven 350°F
Preheat a large skillet over high heat with 3 tablespoons of extra virgin olive oil.
Add the mushrooms and sauté until golden. Add onion, garlic, jalapeno, salt and  black pepper, and saute until softened and slightly caramelized.
While the veggies are cooking, make the dipping sauce:.
In a food processor, puree avocado, 1 cup cilantro, lime juice, sour cream and hot sauce. Salt to taste. Pour into a serving bowl and set aside.
Over an open flame of a gas burner or a hot grill, lightly char each side of all 14 tortillas and reserve on a plate. I don't have a gas burner so place in my grill pan.
In a small bowl, add the beans and mix in remaining 1/2 cup chopped cilantro, salt and ground black pepper, and reserve.
Once the veggies are done, add them to the food processor bowl the dipping sauce was pureed inches Add the cheese and process to a slightly chunky paste.
On a clean  work surface, lay 6 tortillas out and spread the cheese mixture on 3 of them. On the other 3, spread refried beans. Stack them up, alternating one cheese tortilla, then one bean tortilla,  topping with a plain tortilla, so you have a 7-layer stack. Repeat with the remaining tortillas, alternating the filling the same way as before and topping with a plain tortilla.
Preheat a skillet over medium low heat with a tablespoon of olive oil and place one stack into the skillet. Cook until brown on each side, about 3 minutes. When the first 7-layer stack is done, pop it into the oven to stay warm while you brown the other.
To serve, gently cut each Mile-High Quesadilla into wedges using a serrated knife, and serve with the avocado dipping sauce alongside. Enjoy!
Ritz Cookies


Ingredients:
"peanut butter"

Directions:
Put peanut butter between crackers., Melt almond bark over double boiler., Dip crackers into almond bark and lay them on wax paper.