xiaoxl/recipe_data huggingface dataset:
Traditional Slovak Haluski
Category: main-dish
By WickedCreations

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.

Ingredients:
1 pound bacon
4 small potatoes, peeled and coarsely chopped
1 cup all-purpose flour
2  eggs, beaten
½ teaspoon baking powder
1 pinch salt
2 cups shredded Wisconsin brick cheese

Directions:
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside. Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside. Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl. Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 345.9
Fat: 17.6 g
Saturated fat: 8.3 g
Carbohydrates: 28 g
Sugars: 0.8 g
Dietary fiber: 2.3 g
Protein: 18.4 g
Cholesterol: 93.7 mg
Sodium: 661.1 mg
Odessa Sauce for Seafood


Ingredients:
mushrooms, butter, flour, dry white wine, garlic clove, sugar, white pepper, salt, parsley

Directions:
Slice the mushroooms thinly, and fry lightly in some butter or a bit of oil. (You could use tinned, drained mushrooms].
Melt butter in a small saucepan, and off the heat stir in the flour briskly with the back of a spoon until mixture is smooth.
Keep off heat and mix in the wine, garlic, sugar, white pepper and salt.
Return to the hob, and whisk over medium heat until it reaches boiling point and thickens. Simmer about 30 seconds, then take off heat.
Drain any liquid off the mushrooms, and add mushrooms to the sauce.
Stir to cool a little, and whisk in cream. Add parsley last.
(It's a good idea to prepare the rice and seafood first, as this sauce can't wait too long in a warming oven. Put the rice on a heated platter, arrange seafood or fish on top, and pour over the sauce].
*You can obviously use black pepper, but white pepper has almost been forgotten and can be quite nice in this sauce.
Asian Beef Short Ribs


Ingredients:
carrot, celery, potatoes, flour, onion, tomatoes, oyster sauce, water, beef broth

Directions:
Coat ribs with flour., In heated non-stick pan, add oil and brown short ribs on both sides. Set aside., In the same pan, add tomato, onion and Chili Garlic Sauce. Cook for 2 minutes., Add beef, Oyster Flavored Sauce and vegetables and water or broth., Bring to a boil then simmer for 45 minutes or until meat is tender.
Easy Peasy Chicken Salad


Ingredients:
chicken, onion, celery, mayonnaise, Miracle Whip, cumin

Directions:
shred chicken., add onions, celerey, and mayonnaise., mix well., add cumin., refrigerate over nite.
Sweet Potato & Pumpkin Salad With Tofu Dressing


Ingredients:
sweet potatoes, Japanese pumpkin, cherry tomatoes, red onions, cucumbers, romaine lettuce, red leaf lettuce, tofu, plain yogurt, skim milk, salt, black pepper

Directions:
Clean the Potato an Pumpkin with skin and cut it in large cube.
Poach in water to tender but not mush.
Drain and cool down, set aside.
Dressing making.
Use the blender ot mix Tofu, Yogurt, Skim milk and Wasbi together, add the seasoning.
Mix vegetable in Salad bowl first, add the Potato and pumpkin on the top.
and put all the veggie on the top.
Bobber's Not Too Sweet Raspberry Ice Tea


Ingredients:
tea bags, sugar, boiling water, cold water

Directions:
Boil 1 quart of water, remove from heat, add tea bags and steep for 20 minutes.
While tea is steeping, place sugar in 1 gallon container.
After steeping is complete, drain tea bags back into tea and discard bags.
Add hot steeped tea to sugar in 1 gallon container and stir well (until all the sugar dissolves].
Add about 3 quarts of cold/ice water to 1 gallon container, (leave a little room for the syrup]  --  stir well.
Last, add 3/8 cup raspberry syrup to entire mixture and stir well. (Adding the syrup to the 1 quart of concentrated hot tea earlier results in a slight bitterness I did not like].
Place in refrigerator until well chilled, serve over ice --  Enjoy!
Spinach and Ham Quiche
Category: breakfast-and-brunch
By Elizabeth Savino

Easy breakfast quiche. It is light, but filling and healthy too.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 ½ cups milk
1 cup diced cooked ham
3  eggs, beaten
¾ cup baking mix (such as Bisquick ®)
½ cup chopped onion
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate. Press spinach in an even, compact layer into the bottom of the prepared pie plate. Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer. Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 10-inch quiche

Calories: 274.9
Fat: 16.4 g
Saturated fat: 7.4 g
Carbohydrates: 15.7 g
Sugars: 4.3 g
Dietary fiber: 1.9 g
Protein: 16.9 g
Cholesterol: 128.7 mg
Sodium: 682.4 mg
Jambalaya Deluxe
Category: meat-and-poultry
By LASmith

This dish uses a variety of seafood for the seafood lover, along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti. Great with a side of salad and Italian bread.

Ingredients:
¼ cup olive oil
2 cups diced chicken breast meat
3 cloves garlic, minced
5 (3.5 ounce) links mild Italian sausage
5 (15 ounce) cans Italian-style stewed tomatoes
4 (16 ounce) cans diced tomatoes
1 (16 ounce) can tomato paste
3 tablespoons dry crab and shrimp boil seasoning
1 pound littleneck clams
1 pound mussels, cleaned and debearded
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
2 (16 ounce) packages angel hair pasta

Directions:
Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot. Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes. While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 24 servings

Calories: 316
Fat: 8.4 g
Saturated fat: 1.9 g
Carbohydrates: 35 g
Sugars: 10 g
Dietary fiber: 3.5 g
Protein: 24.2 g
Cholesterol: 64.8 mg
Sodium: 821.3 mg
Martha Stewart's Spinach Pie


Ingredients:
olive oil, olive oil, onions, garlic cloves, frozen chopped spinach, feta cheese, parmesan cheese, dried dill, eggs, phyllo pastry sheets

Directions:
Step 1.
Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
Step 2.
Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
Step 3.
Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
Step 4.
Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
Step 5.
Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.].
Step 6.
Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie].
Chocolate Christmas Cookies


Ingredients:
shortening, margarine, sugar, eggs, cinnamon, flour, baking powder, baking soda, salt

Directions:
CREAM EGGS SUGAR AND MARGARINE,., MIX DRY INGREDIENTS IN A LARGE BOWL AND GRADUALLLY ADD TO CREAMED MIXTURE., DROP ON UNGREASED COOKIE SHEET., BAKE 350 FOR 7 - 10 minutes.
Salsa for One


Ingredients:
tomatoes, diced green chilies, onion, garlic powder, salsa

Directions:
"Mix well; dip in your chips and enjoy!"
Dave's 15 Degree Chili


Ingredients:
green pepper, yellow sweet onion, habanero pepper, tomato sauce, red kidney beans, chili beans, black beans, tomato paste, Rotel tomatoes & chilies, beer, cayenne pepper, white pepper

Directions:
Chop the peppers and onions and place in a large soup pot., Add the remaining spices, beans, tomato sauce& paste, and the beer., Stir well and let rest., Brown the ground round in a large skillet and add to the soup pot., Stir well and simmer on low to medium heat for 1-2 hours.
Fried Cornbread


Ingredients:
cornmeal, all-purpose flour, baking powder, salt, milk, butter, margarine, egg, sharp cheddar cheese, bulk sausage

Directions:
Combine cornmeal, flour, baking powder and salt.
In separate bowl, mix milk, butter, and egg.
Add milk mixture to the dry ingredients, mixing just until combined.
Stir in the cheese.
Pour approximately 1/4 cup batter onto a lightly greased griddle or skillet; flatten batter slightly.
Cook until lightly browned on both sides.
If batter becomes too thick add a small amount of milk.
Mom Florence's Pot Roast


Ingredients:
salt, pepper, Worcestershire sauce, Kitchen Bouquet, olive oil, carrot, onion, celery, water, bay leaf, beef bouillon cube, potatoes

Directions:
Salt and pepper the roast.
Shake the Worcestershire sauce and bouquet sauce on the roast.
Brown in hot oil. Add 1/2 of the carrot, onion, and celery and saute for a couple of minutes.
Add water to cover; add bay leaf and bullion cube.
Simmer covered for 4 hours, adding water to keep roast covered.
Roast should be falling apart.
Add other 1/2 carrots, celery, onion and potatoes.
Cook until potatoes are tender, about another 30 minutes.
Take out bay leaf so no one eats it by mistake.
Chicken Cacciatore in a Slow Cooker
Category: world-cuisine
By LDP5

This is a very simple meal to make. You just throw everything in the crock pot and let it cook during the day. I like to serve this over thin spaghetti (especially garlic and herb thin spaghetti when I can find it).

Ingredients:
4  skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce (such as Classico® Cabernet Marinara with Herbs)
1 (6 ounce) can tomato paste
¼ pound sliced fresh mushrooms
½  yellow onion, minced
½  green bell pepper, seeded and diced
3 tablespoons minced garlic
1 ½ teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes  (Optional)

Directions:
Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover. Cook on Low until chicken is tender, 6 to 8 hours.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 4 chicken breast halves

Calories: 364.1
Fat: 8.5 g
Saturated fat: 2.2 g
Carbohydrates: 42 g
Sugars: 24.6 g
Dietary fiber: 8.4 g
Protein: 30.8 g
Cholesterol: 68.5 mg
Sodium: 1200 mg
Sausage Noodle Casserole


Ingredients:
hot sausage, cheddar cheese

Directions:
Place sausage in bottom of 2-1/2 quart casserole. (pat in bottom]
Pour can of corn over.
Put COOKED Noodles over.
Put shredded cheese over all.
Cover.
Bake at 350' for 1 hour and 15 minutes.
Malabar Chicken Curry


Ingredients:
chicken breasts, mustard seeds, fenugreek seeds, curry leaves, cayenne, red onions, ginger, chili powder, ground coriander, turmeric, cilantro, chopped tomatoes, fresh lime juice, salt, unsweetened coconut milk

Directions:
Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.
Sauté for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula—about 25-30 minutes.
Add the chili powder, coriander, turmeric, and cilantro—mix together.
Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out—15-20 minutes.
Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink—2-4 minutes.
Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.
Cook's Notes: I went to a small foreign market to collect some of the unique ingredients for this recipe. There, I had no trouble finding everything on my list. Extra curry leaves can be wrapped and frozen for later use. This is a GREAT make-ahead! Letting the curry sit overnight enhances the flavors!
Ww Low Fat / Ww Chocolate Banana Cream Pie


Ingredients:
nonfat milk, vanilla instant pudding mix, vanilla, fat-free cool whip, reduced fat graham cracker crust, bananas

Directions:
In large bowl, beat milk, pudding mix and vanilla with wire whisk for 1 minute. (Mixture will be thick]. Whisk in whipped topping.
Spread 1/3 of pudding mixture in crust. Slice bananas on top of mixture. Carefully spread remaining pudding mixture over bananas.
Refrigerate at least 2 hours or until set.
Drizzle with chocolate ice cream topping.
Store in refrigerator.
280 Calories / 4g fat per serving (1/8 of the pie].
Baked Haddock With Crumb Topping


Ingredients:
cod fish fillets, parmesan cheese, garlic powder, flat leaf parsley, extra virgin olive oil, butter

Directions:
Preheat the oven to 400 degrees.
Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs.
Place the fish in a cooking dish(es], cover with a good handful of crumbs and sprinkle with drawn butter.
Place two tablespoons of water around the bottom of the fish.
Bake for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with a lemon wedge and your favorite vegetable.
Carrol's Beef Stew


Ingredients:
olive oil, salt, black pepper, mushrooms, onion, carrots, potato, celery, cabbage, salt, black pepper, Kitchen Bouquet, water, flour, msg, cold water

Directions:
Season the beef cubes with the 1 teaspoon of salt and 1 teaspoon of pepper.
Brown the meat in the olive oil at medium high heat then turn the temperature down and simmer for about 15 minutes.
Add the mushrooms & juice, diced onion, sliced carrots, diced potatoes, sliced celery, chopped cabbage, soup base, 1/2 teaspoon salt, 1/2 teaspoon black pepper, Kitchen Bouquet and 1 quart of water.
Cook until the vegetables and meat are tender.
Mix the 2 tablespoons of flour, and MSG into the 1/4 cup cold water into a small bowl, mixing well.
Simmer while stirring continually as the stew thickens.
Serve.
The Best Baked Cornish Game Hens


Ingredients:
butter, rosemary, garlic cloves, lemon juice, cooked rice

Directions:
Rub hens with butter.
Combine other ingredients and use to baste hens.
Bake at 350F for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice.
Enjoy!
Garlic Sausage Penne Bake


Ingredients:
penne pasta, Italian sausage, butter, flour, milk, garlic powder

Directions:
Cook pasta according to package directions.
Brown sausage in skillet.
melt butter in sauce pan over medium heat, add flour and stir until light golden brown (don't burn], wisk in milk garlic pwd and salt and pepper.
Mix sauce in with sasuage, mix with pasta then pour into a casserole dish sprayed with cooking spray, sprinkle cheeses on top.
Bake 350 for 30min until hot and bubbly.
Serve with garlic bread.
Mozzarella Cheese Dip


Ingredients:
mayonnaise, mozzarella cheese, sour cream, garlic, Accent seasoning, dried parsley flakes, parmesan cheese

Directions:
Mix all ingredients and chill., Serve with vegetables, chips or crackers.
Easy Baked Summer Yellow Squash


Ingredients:
butter, onion, eggs, sugar, parmesan cheese, seasoning salt, black pepper, parmesan cheese, butter

Directions:
Chop the squash into about 1-1/2-inch cubes.
Bake, steam or boil until tender; drain the squash very well if boiling then place into a bowl and mash.
Set oven to 375 degrees.
Butter a 2-quart casserole dish.
To the mashed squash add in 1/4 cup melted butter, onions, eggs, sugar, seasoned salt and black pepper to taste; mix to combine.
Transfer the mixture to prepared baking dish.
In a small bowl mix together the bread crumbs with Parmesan cheese and 1/4 cup melted butter until blended; sprinkle over the squash.
Bake for about 45 minutes.
Delicious!
Baked Passionfruit Cheesecake


Ingredients:
butter, cream cheese, caster sugar, vanilla essence, passion fruit pulp, eggs

Directions:
Preheat the oven to 160oC.
Place the biscuits in a food processor and process until fine crumbs are formed.
Tip into a bowl and mix with the melted butter.
Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
Chill.
In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
Add the eggs one at a time beating lightly after each addition and stir in the cream.
Pour into the prepared pastry shell and bake for 1 hour or until set.
Remove from the oven and place on a rack to cool.
Chill for 4 hours or overnight.
Nacho Cheese Sauce
Category: appetizers-and-snacks
By MARY ANN PUTMAN

Here's a simple cheese sauce to spread over tortilla chips. Add some jalapenos to spice things up a bit.

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
7 slices processed American cheese
½ teaspoon salt

Directions:
In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 cups

Calories: 281.7
Fat: 22.5 g
Saturated fat: 14.2 g
Carbohydrates: 6.6 g
Sugars: 3.1 g
Dietary fiber: 0.1 g
Protein: 13.5 g
Cholesterol: 66.8 mg
Sodium: 1095.4 mg
Spinach, Ham and Potato Au Gratin


Ingredients:
butter, margarine, all-purpose flour, milk, cheddar cheese, dijon-style mustard, cooked ham, frozen hash brown potatoes, frozen chopped spinach

Directions:
Preheat oven to 350 degrees.
For the cheese sauce; in a saucepan melt butter or margarine; stir in flour.
Add milk all at once.
Cook and stir until bubbly; cook 1 minute more.
Remove from heat.
Stir in cheddar cheese and mustard; set aside.
Place half of the ham strips in an ungreased 2-quart casserole dish.
Top with half of the hash browns and half of the cheese sauce.
Spoon the spinach on top of the cheese sauce.
Repeat layers of the remaining ham, potatoes and sauce.
Bake uncovered 30-40 minutes or until heated through.
Qumbe (East African Coconut Candy)
Category: world-cuisine
By Annie Douglass Lima

Recently I was planning an African-themed party, and I came across a recipe for a Somali snack by this name. The first version I tried was a little too sweet for me, and the consistency was all wrong for rolling into balls. I made some adjustments in the proportions, and this is the result. Yum!

Ingredients:
2 cups unsweetened grated coconut  (Optional)
½ cup coconut milk
1 ⅓ cups white sugar
1 cup almond flour
¼ cup unsweetened grated coconut, or as needed  (Optional)

Directions:
Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed. Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled. Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 36 balls

Calories: 280.1
Fat: 18.4 g
Saturated fat: 12.2 g
Carbohydrates: 28.8 g
Sugars: 23.9 g
Dietary fiber: 4 g
Protein: 3.6 g
Sodium: 7.7 mg
Buttered Beets (Rachael Ray Recipe)


Ingredients:
butter, fresh flat-leaf parsley, beets, salt

Directions:
In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
Warm through, season with salt and serve.
Gluten-Free Apple Squares


Ingredients:
butter, eggs, sugar, baking soda, vanilla, cinnamon, potato starch, buckwheat flour, apples, icing sugar

Directions:
Combine butter, eggs, sugar, baking soda, vanilla, cinnamon, and flour in a large bowl.
Beat until well mixed.
Add apple and stir to mix.
Scrape into a greased 9"x9" pan and bake in a preheated 350* oven for 40 to 50 minutes.
Cool for 15 minutes before sifting icing sugar overtop (or ice with caramel icing].
Enjoy!
BC Spot Prawn Ceviche


Ingredients:
olive oil, chives, scallions, fine sea salt, fresh black pepper, yellow bell pepper, English cucumber, shallot, coconut milk, Hass avocado, fine sea salt, fresh black pepper, lemon

Directions:
For the ceviche:
Add the prawns, olive oil, chives, salt, pepper, lime juice, jalapenos, bell peppers, cucumbers, shallots and coconut milk if using to a large bowl and toss to combine. Let marinate until the prawns are pale and firm to the touch, 5 to 10 minutes. Season to taste with more sea salt, pepper and lime juice if needed.
For the avocado:
Place the avocado halves in a small bowl and lightly smash. Sprinkle with sea salt, black pepper and a squeeze of lime or lemon juice.
Turn the ceviche out onto a large platter or place in a large bowl next to the avocado. Serve family-style, with wontons, chips, crackers or wafers.
Serving suggestions: crispy wontons, corn chips, crackers or wafers (make sure they are simply flavored so the flavor of the BC Spot Prawns comes through].
Cook's Note:
The BC Spot Prawn season starts in May and runs through June; frozen BC Spot Prawns are available year-round. Halibut, scallops or albacore tuna can all be used in place of BC Spot Prawns.
Strawberry Bread


Ingredients:
flour, sugar, salt, cinnamon, baking soda, strawberries, eggs

Directions:
Combine first 6 ingredients.
Mix strawberries, eggs and oil.
Add to dry ingredients.
Stir carefully.
Put batter in 2 greased loaf pans.
Bake at 350° for approximately 1 hour.  Insert toothpick in middle of bread; if it comes out clean bread is done.
Cool 10 minutes before removing from pans.