xiaoxl/recipe_data huggingface dataset:
Cinnamon Raisin Pinwheels
Category: bread
By DONNA L.

Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside.

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
½ cup shortening
1 cup milk
⅓ cup butter, softened
¾ cup packed brown sugar
1 tablespoon ground cinnamon
½ cup raisins

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed.  Turn dough out onto lightly floured surface and knead gently 8 to 10 times.  Roll out to a 12 inch square. Gently spread butter over dough.  Combine brown sugar, cinnamon and raisins.  Sprinkle evenly on top of dough.  Roll up dough lightly like a jelly-roll.  Seal edge.  Cut into twelve 1 inch thick pieces.  Place in prepared muffin tins. Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.

Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Yields: 12 servings

Calories: 276
Fat: 14.3 g
Saturated fat: 5.7 g
Carbohydrates: 35 g
Sugars: 14.4 g
Dietary fiber: 1 g
Protein: 3 g
Cholesterol: 15.2 mg
Sodium: 363.2 mg
Lemon-Garlic Rainbow Chard
Category: side-dish
By ISISILLUSION

I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.

Ingredients:
3 bunches rainbow chard, trimmed and rinsed
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice

Directions:
Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems. Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 219.8
Fat: 20.7 g
Saturated fat: 2.9 g
Carbohydrates: 8.3 g
Sugars: 2 g
Dietary fiber: 2.9 g
Protein: 3.4 g
Sodium: 363.9 mg
Triple Hitter Muffins (Toddler Muffins)


Ingredients:
brown sugar, egg, applesauce, carrot, zucchini, whole wheat flour, all-purpose flour, baking powder, cinnamon, ground nutmeg, salt

Directions:
Preheat oven to 400°F (200°C].
In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
Fold dry ingredients into wet, until just mixed. Grease muffin tray. Spoon batter to the very top of muffin cups and bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.
Chocolate Toffee Skor Bars


Ingredients:
margarine, butter, brown sugar, all-purpose flour, sweetened condensed milk, margarine, butter

Directions:
Preheat oven to 350 degrees F.
In a mixing bowl, combine first amount of butter, brown sugar and flour.
Press this mixture evenly into an ungreased 13x9 baking pan.
Bake in preheated oven for 20 to 25 minutes, until crust is golden.
Place baking pan on a wire rack to cool while you make the filling; leave oven on.
In a medium-sized saucepan, heat milk and the 2 tbsp butter over medium heat, stirring constantly, until thickened-- it will take anywhere from 5 to 10 minutes.
Spread this over baked crust in baking pan and bake for 12 to 15 minutes, or until golden; remove from oven but leave oven on.
Sprinkle the chocolate chips evenly over top; return to oven for 2 minutes, or until the chips soften and are shiny.
Remove from oven (turn oven off now] and spread the chocolate evenly; then sprinkle the Skor bits over the chocolate, pressing down with a very light touch to embed the Skor bits into the chocolate.
You could cut them into bars right away, but they will cut easier if allowed to chill in the refrigerator for at least a few minutes.
Best served at room temperature, not cold.
Grilled Breast of Chicken


Ingredients:
boneless chicken breasts, salt, pepper, olive oil, fresh marjoram, garlic clove, prosciutto, green chili sauce, Green Chile Sauce

Directions:
Make a horizontal slit in each chicken breast.
Season chicken with salt and pepper and then marinate chicken in the olive oil for 30 minutes.
While chicken is marinating combine cheese, marjaram and garlic until a smooth paste is formed.
Prepare grill using mesquite or pecans.
Remove chicken from oil and stuff with 1 slice of prosiutto or ham and 1/4 of the cheese mixture. Repeat for remaining chicken breasts.
Grill over medium low heat until the chicken skin is crispy and brown and chicken is cooked through. (***you can also bake the chicken in a 450-degree oven or 10 minutes.***].
Serve chicken on top of Green Chile sauce if desired.
Diet Pineapple Muffins


Ingredients:
flour, baking powder, artificial sweetener, Sweet 'n Low, salt, margarine, crushed pineapple, egg

Directions:
Combine flour,baking powder, sweetner and salt.
Add melted butter.
Add beaten egg and 19 oz tin of crushed pineapple.
Ingredients will be very thick in texture. Line your muffin pan cups with cupcake papers.
Bake 18 minutes at 400°F.
Raspberry Cheesecake Muffins


Ingredients:
cream cheese, egg, sugar, vanilla, milk, butter, vanilla, eggs, flour, baking powder, salt, sugar, fresh raspberry

Directions:
Preheat oven to 400° and grease muffin tins or line with paper cups.
In a small bowl, beat all topping ingredients together until smooth and set aside.
In a saucepan, combine milk, butter and vanilla and stir over medium heat until butter melts.
Cool to lukewarm, then beat in the eggs.
In a large bowl, combine the flour, baking powder, salt and sugar.
Add milk mixture and stir just to blend.
Gently fold in raspberries.
Divide the batter among 12 muffin cups and place 2 teaspoons of cream cheese mixture on top of each muffin.
Pull knife through each top to swirl lightly.
Bake for 20 minutes or until top springs back when touched lightly.
Olive Garden Strawberry Fresco .... Yummo!


Ingredients:
citrus-infused vodka, triple sec, strawberry puree, strawberries

Directions:
Mix with ice and shake, add sliced strawberries, top with 1 oz of sprite., Pour into a tall glass.
Down Home Baked Beans
Category: side-dish
By MEANJEANNE

This is a simple recipe for baked beans, and oh so good.

Ingredients:
1 pound bacon
2 (28 ounce) cans baked beans
1 (12 ounce) bottle chili sauce
1 large sweet onion, chopped
2 cups packed brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl combine beans, chili sauce, onion, brown sugar and bacon.  Pour into a 9x13 inch casserole dish. Bake in preheated oven for 45 minutes to 1 hour.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 10 to 12 servings

Calories: 483.5
Fat: 19.1 g
Saturated fat: 6.3 g
Carbohydrates: 71.6 g
Sugars: 51.1 g
Dietary fiber: 6.1 g
Protein: 11.8 g
Cholesterol: 28.1 mg
Sodium: 883.5 mg
Dirt Cups For Kids


Ingredients:
milk, chocolate instant pudding, Cool Whip

Directions:
Also need 8 to 10 (7 oz.] Clear plastic Cups.
Decorations: gummy worms, gummy frogs, candy flowers, chopped peanuts.
Pour milk into a large mixing bowl.
Add pudding mix.
Beat with whisk until well blended, 1 to 2 minutes.
Let stand for 5 minutes.
Stir in whipped topping and half of the crushed cookies.
Place 1 tablespoon crushed cookies into bottom of cups.
Fill cups 3/4 full with pudding mixture.
Top with remaining crushed cookies.
Refrigerate for 1 hour.
Decorate with the candy.
French-Style Lasagna
Category: main-dish
By Melody

I learned how to make lasagna this way when I worked in France. What makes it French-style is the use of a bechamel (white sauce) instead of ricotta, and Swiss (traditionally Emmental) cheese. Full of great flavor! I always get compliments.

Ingredients:
9  lasagna noodles
1 pound ground beef
½  onion, diced
¼ cup diced green bell pepper
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
½ cup heavy whipping cream
1 ½ (8 ounce) cans tomato sauce
½ cup grated Parmesan cheese
salt and ground black pepper to taste
1 pinch herbes de Provence
garlic powder
2 cups shredded Swiss cheese
1 cup shredded mozzarella cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Combine ground beef, onion, green bell pepper, and minced garlic in a large skillet over medium heat; cook and stir until beef is no longer pink, 5 to 8 minutes. Melt butter in a saucepan over medium-low heat. Stir in flour; cook for 1 minute. Pour in milk and heavy cream. Cook, stirring frequently, until sauce thickens, about 5 minutes. Spread 1/4 of the tomato sauce in the bottom of a 9x13-inch baking dish. Cover with 3 lasagna noodles. Spoon 1/3 of the beef mixture over the noodles. Spread 1/4 of the tomato sauce and 1/3 of the white sauce over the beef mixture. Sprinkle Parmesan cheese, salt, pepper, herbes de Provence, and garlic powder on top. Cover with 1/3 of the Swiss cheese and mozzarella cheese. Repeat layers twice, starting with noodles and ending with cheeses. Bake lasagna in the preheated oven until top is deeply browned, 30 to 45 minutes.

Prep time: 20 mins
Cook time: 54 mins
Total time: 1 hr 14 mins
Yields: 8 servings

Calories: 490.1
Fat: 29.2 g
Saturated fat: 16.5 g
Carbohydrates: 29.2 g
Sugars: 5 g
Dietary fiber: 1.8 g
Protein: 28.2 g
Cholesterol: 108 mg
Sodium: 538.7 mg
Irish Coffee Brownies. Lightened


Ingredients:
granulated sugar, Splenda granular, margarine, unsweetened applesauce, vanilla, all-purpose flour, baking powder, baking soda, nonfat milk, instant coffee crystals, walnuts, Splenda granular, Homemade Powdered Sugar With Splenda and Glazes, vanilla, brewed coffee, walnuts

Directions:
Heat sugar, margarine, applesauce and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
Remove from heat.
Stir in Splenda Granulated.
Add egg whites and 1 teaspoon vanilla; beat lightly just until combined.
Stir together flour, baking powder, and baking soda in a bowl and set aside.
Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack.
Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
Stir in 3-4 tablespoons brewed coffee until of drizzling consistency.
If desired, sprinkle with additional chopped nuts. Makes 36 brownies.
Apple Almond Crunch Salad
Category: salad
By SKETTYMAKER

This easy-to-assemble salad combines the great crunch of apples and almonds with the sweetness of golden raisins and the unique texture of feta cheese. The tanginess of the raspberry dressing works really well with the crispy ingredients.

Ingredients:
1 (10 ounce) package mixed salad greens
½ cup slivered almonds
½ cup crumbled feta cheese
1 cup tart apple, cored and chopped
¼ cup sliced red onion
¼ cup golden raisins
1 cup raspberry vinaigrette salad dressing

Directions:
In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.

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

Calories: 241
Fat: 15.7 g
Saturated fat: 3.6 g
Carbohydrates: 19.8 g
Sugars: 8.3 g
Dietary fiber: 3.3 g
Protein: 6.6 g
Cholesterol: 18.7 mg
Sodium: 610.2 mg
Limoncello Sangria


Ingredients:
red wine, fresh lime juice

Directions:
Half fill a large glass with ice., Add red wine, limoncello, orange juice, simple syrup and lime juice., Stir., Top with club soda., Enjoy!
Hungarian Vegetarian Cabbage Soup


Ingredients:
tomato juice, green cabbage, carrots, celery, onion, caraway seed, yogurt

Directions:
Combine everything except the carraway seeds and yogurt in a large pot., Bring to a boil, reduce heat, and simmer uncovered for an hour., When serving, garnish with yogurt and carraway seeds, if desired.
Strawberry Banana V-8 Fusion Smoothie


Ingredients:
strawberry, banana, vanilla yogurt

Directions:
Place everything in a blender and mix., Enjoy., Note:  For a thicker smoothie, just add more ice.
Vegan Almond Ice Cream


Ingredients:
dried garbanzo beans, dates, stevia, almond butter, cinnamon, vanilla extract, sea salt

Directions:
Soak Garbanzo Beans in cool water overnight.
Soak 3 dates overnight in a large cup of water in the refrigerator.
Rinse beans & discard water.  Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
Rinse beans under cold water until cool.
Spread on a baking sheet and remove skins (makes for creamier ice cream].
Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
Add the vanilla and almond milk to blender and puree.
Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary].
Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker.  This will speed up the process.
Spicy Kielbasa Soup


Ingredients:
low-fat kielbasa, onion, green peppers, celery hearts, garlic cloves, green cabbage, chicken broth, great northern beans, diced tomatoes with basil and garlic, carrots, red pepper flakes, Worcestershire sauce, dry mustard

Directions:
Slice kielbasa and cut into bite-size pieces.
In a non stick skillet brown kielbasa over medium high heat until browned.
Put kielbasa into the crockpot or slow cooker.
Add onion, garlic, celery, green pepper and cabbage to skillet and sauté until tender, about 5 minutes.
Add tomatoes and deglaze the skillet.
Add vegetables to the slow cooker.
Add remaining ingredients and mix together.
Cover and cook on low for 8 hours.
Dr Oetker Lava Cake Mix Chocolate Raspberry (Nuwave/Flavorwave)


Ingredients:
eggs, hot water

Directions:
In mixing bowl combine, lava cake mix, 2 eggs & water. Mix together well.
In 4 cup cake tin (included] - pour 3/4 full. Place in Nuwave/Flavorwave on rack (4 tins].
Cook on Hi heat for 20 minutes. Cool for 5 minutes and serve. (Note: remove from Nuwave/Flavorwave oven ASAP and cool].
Summery Strawberry-Lime Smoothie


Ingredients:
fresh strawberries, lime, milk, vanilla, sugar

Directions:
In a blender, add all of the above ingredients.
Blend ingredients as much as desired (being sure to chop up the ice cubes].
Pour into glass and garnish with lime slices and strawberries.
Enjoy!
GG's Lace Cookies


Ingredients:
butter, shortening, light brown sugar, light corn syrup, walnuts

Directions:
Place butter, shortening, syrup and sugar in the top of a double boiler and bring to a boil over direct heat.  Remove from heat and blend in flour and nuts.
Drop by teaspoonfuls on a greased, foiled line cookie sheet.
Bake at 325 degrees for 8-10 minutes.  Cool slightly before removing from sheet.
Place chocolate in new pan and melt over double boiler.  When almost melted, remove from heat and stir until melted.
Brush one cookie with chocolate and cover with another.
Refrigerate til set.
Japanese Pan Noodles
Category: world-cuisine
By Kristen Wolfinbarger

This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts.

Ingredients:
1 (10 ounce) package fresh udon noodles
½ teaspoon sesame oil, divided, or to taste
2 cups chopped broccoli
½  green bell pepper, cut into matchsticks
2 small carrots, cut into matchsticks, or to taste
½  zucchini, thinly sliced
2 tablespoons soy sauce
2 tablespoons mirin (Japanese sweet wine)
1 tablespoon chili-garlic sauce
¾ teaspoon minced ginger

Directions:
Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil. Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 257.9
Fat: 1.8 g
Saturated fat: 0.1 g
Carbohydrates: 50.4 g
Sugars: 5 g
Dietary fiber: 2.5 g
Protein: 7.2 g
Sodium: 1069.4 mg
Truly Delicious Brussels Sprouts
Category: side-dish
By Chef John

If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.

Ingredients:
1 teaspoon butter
1 teaspoon olive oil
12  Brussels sprouts, trimmed and thinly sliced
1 tablespoon lemon juice
salt and pepper to taste

Directions:
Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes. Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat. Season with salt and pepper and serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 44.9
Fat: 2.4 g
Saturated fat: 0.8 g
Carbohydrates: 5.4 g
Sugars: 1.3 g
Dietary fiber: 2.2 g
Protein: 2 g
Cholesterol: 2.7 mg
Sodium: 21.5 mg
Mama's No-Bake Banana Pudding


Ingredients:
banana, sweetened condensed milk, Cool Whip, instant vanilla pudding

Directions:
"Make pudding according to directions on box for pie filling, but do not let set. Mix in Cool Whip & Eagle Brand. Slice bananas into desired thickness. In a large bowl, starting with pudding mixture, layer pudding, then cookies, then bananas. Repeat until all pudding mixture is used and top with cookies. Cover & refrigerate 3-4 hours until set."
Mini Seafood Cakes With Creamy Lemon Sauce


Ingredients:
canned salmon, red onion, eggs, Worcestershire sauce, liquid smoke, sour cream, lemon, lemon pepper

Directions:
Preheat oven to 350°. Grease or butter 18 cups of muffin pans; set aside.
In a bowl, combine the canned salmon, crabmeat, onion, eggs, bread crumbs, Worcestershire sauce and Liquid Smoke.  Mix thoroughly.
With a large spoon, gather bits of the salmon mixture (about the size of a golf ball] and drop into a cup of the prepared muffin pan.  With your fingers or back of a spoon, flatten them into the muffin cup.  Brush your fingers (or spoon] across the tops so they are smooth and even.
Bake at 350° for 20-25 minutes, or until the edges are very lightly browned.
While the cakes are baking, mix together the sour cream, lemon juice and lemon pepper until well blended and creamy.  Store in refrigerator until ready to serve.
Remove pan from the oven, and let cakes cool for about 15-20 minutes.  Remove cakes and transfer to serving platter.  Serve with Creamy Lemon Sauce.
Best Baconless Spinach Salad Dressing
Category: side-dish
By Applekrisp

My daughter is vegetarian so I came up with this alternative to hot bacon dressing for spinach salad. This is great if there are vegetarians at your table. I serve crumbled bacon on the side so we still get the delicious flavor of hot bacon dressing! You can substitute Dijon mustard for the honey Dijon mustard, if desired.

Ingredients:
½ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey Dijon mustard
2 teaspoons grated red onion
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon lemon juice
⅓ cup white sugar, or more to taste

Directions:
Whisk olive oil, white wine vinegar, Dijon mustard, red onion, sea salt, black pepper, and lemon juice together in a microwave-safe bowl. Cook oil mixture in the microwave until hot and almost boiling, 1 1/2 to 2 minutes. Gradually whisk sugar into hot mixture until dressing is thick and creamy.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 cup

Calories: 105.6
Fat: 9 g
Saturated fat: 1.2 g
Carbohydrates: 6.2 g
Sugars: 5.6 g
Protein: 0.1 g
Sodium: 182.5 mg
Homemade Baked Beans
Category: side-dish
By mariap430

A quicker version of homemade baked beans using canned Northern beans.

Ingredients:
½ pound bacon
2 (14.5 ounce) cans Great Northern beans, rinsed and drained
1 cup water  (Optional)
¾ cup packed brown sugar
2 small onions, chopped
3 tablespoons ketchup
3 tablespoons molasses
1 tablespoon vinegar
1 tablespoon mustard
1 teaspoon salt
1 teaspoon garlic powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish. Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled. Mix bacon, beans, water, brown sugar, onions, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. Cover dish with aluminum foil. Bake in preheated oven until bubbling, 45 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 360.7
Fat: 13.3 g
Saturated fat: 4.4 g
Carbohydrates: 50.8 g
Sugars: 26.3 g
Dietary fiber: 5.4 g
Protein: 11.2 g
Cholesterol: 19.3 mg
Sodium: 625.9 mg
Deschauer's Dill's


Ingredients:
pickling cucumbers, white vinegar, water, pickling salt, garlic cloves, fresh dill

Directions:
1. Wash cucumbers and place in the sink/large basin with cold water and lot's of ice.  Soak in ice water for at least 2 hours, but no more than 8 hours.  Refresh ice as needed. Sterilize 8 (1 Quart] canning jars in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt.  Bring the brine to a rapid boil.
3. In each jar, place 2 half garlic cloves (or to taste]  and one head of dill, then enough cucumbers to fill the jar (about 1 pound].  Then add 2 more garlic halves.  Fill the jard with the hot brine, Seal the jars making sure that the lids and jar rims are free of any residue.
4. Process sealed jars in a boiling water bath.  Process 1 quart for 15 minutes.
5. Store pickles for a minimum of 8 weeks before consuming.  Refrigerate after opening.  These pickles will keep for up to 2 years if stored in a cool dry place.
BLT Appetizer #SP5


Ingredients:
bacon, avocados, roma tomatoes, endive

Directions:
Preheat oven to 350°F.
Place half a pound of bacon onto a large rimmed cookie sheet  and place in the center of the preheated oven. Let cook for 15 minutes or until crispy. When bacon is crisp, remove from the oven and transfer the bacon to a paper towel to drain. Save the bacon fat on the cookie sheet and pour half a bag of Simply Potatoes Steakhouse Seasoned Diced Potatoes onto it. Toss the potatoes in the bacon fat. Raise the oven temperature to 425 F and put the cookie sheet on the middle rack and roast the potatoes for 15 minutes or until crispy. While the potatoes are in the oven, seed and dice the avocados and tomatoes into small even pieces. When the diced potatoes are crispy remove from the oven and set aside. Take the drained bacon and dice into small pieces to match the avocados and tomatoes.In a large bowl, add the potatoes, tomatoes, avocado, and bacon and toss together. Remove the largest outer leaves of the endive and begin spooning the filling into them. Repeat as many times needed. Place on a serving platter and serve immediately.