xiaoxl/recipe_data huggingface dataset:
Breakfast Cups
Category: breakfast-and-brunch
By Jennicaakes

This is a good way to get the morning going. Just give yourself about an hour. They are filling and versatile. Kids can also help some.

Ingredients:
cooking spray
18  refrigerated biscuits (unbaked)
8 ounces breakfast sausage
7 large eggs
½ cup milk
salt and ground black pepper to taste
1 cup mild shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray. Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup. Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups. Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture. Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 18 breakfast cups

Calories: 190.4
Fat: 11.4 g
Saturated fat: 4.3 g
Carbohydrates: 13.6 g
Sugars: 2.7 g
Dietary fiber: 0.2 g
Protein: 8.3 g
Cholesterol: 88.3 mg
Sodium: 496.6 mg
Kale With Beans and Potatoes


Ingredients:
kale, onion, carrots, carrots, garlic cloves, water, diced tomatoes, low-sodium chickpeas, red wine vinegar, rosemary, sunflower seeds

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Prepare onion, pepper, carrots, garlic and potatoes. Combine with water and set aside.
Combine tomatoes, beans, vinegar, rosemary and sunflower seeds and set aside.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add onion, pepper, carrots, garlic, potatoes, tomatoes and water. Bring to a boil, stirring frequently to prevent sticking or burning.
Reduce heat and simmer 10-15 min or until vegetables are tender.
Add kale, cover and cook until kale is wilted.
Add beans, vinegar, rosemary and sunflower seeds. Stir until heated through.
Grilled Tuscan-Style Porterhouse Steaks
Category: uncategorized
By Anonymous

Steak, garlic, olive oil, on the barbecue. What else needs to be said? Be creative and warm your favorite bread to dip in the extra oil. Mangia, mangia!

Ingredients:
2 (10 ounce) porterhouse steaks
kosher salt and ground black pepper to taste
4 cloves garlic, finely chopped
½ cup olive oil, divided
¼ teaspoon red pepper flakes
1 medium lemon, cut into quarters

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper. Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds. Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 921.6
Fat: 88.4 g
Saturated fat: 20.7 g
Carbohydrates: 7.5 g
Sugars: 0.1 g
Dietary fiber: 2.6 g
Protein: 28.1 g
Cholesterol: 94.2 mg
Sodium: 79.4 mg
Parmesan Kaiser Rolls


Ingredients:
active dry yeast, water, bread flour, parmesan cheese, kosher salt, granulated sugar, coconut oil, olive oil, poppy seeds

Directions:
In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water with sugar. Let sit until mixture bubbles, about 5 minutes.
Add flour, all but 1 tablespoon of Parmesan cheese, salt, and oil, and one egg white to yeast mixture and blend on low speed until dough pulls away from the sides of the bowl in one mass, about 5 minutes.
Knead the dough by hand until any remaining bits of flour and cheese are fully combined.
Remove dough from the mixing bowl, spray the inside of the bowl with cooking spray, then return the dough to the bowl. Wet the perimeter of the bowl with water and cover with plastic wrap, sticking the plastic wrap to the wet outside of the bowl. Allow to rise until doubled in size, about 1 hour.
Coat two baking sheets with cooking spray. After dough has risen, turn it out onto a clean surface. Divide dough into 8 pieces, roll them into a ball, and then press them down, evenly-spaced, into discs on the sheets. Allow the dough to rise until about double in size, about 1 hour.
Preheat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds.
Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. The steam from the melting ice will create a crisper exterior to the rolls.
Bake for about 15 minutes or until golden brown. Transfer rolls to a wire rack to cool for at least 30 minutes.
Classic Bolognese Sauce (A.K.A. Ragu)


Ingredients:
olive oil, butter, onions, garlic, celery ribs, carrot, lean ground beef, salt, dry red wine, milk, nutmeg, dried oregano, fresh ground pepper, Italian tomatoes

Directions:
In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own.
Melt butter& oil and saute onion& garlic over medium heat until just translucent.
Add celery& carrot and cook gently for about 2 minutes.
Add the ground beef, crumbling it in the pot with a fork.
Stir in salt.
Cook only until the meat loses its raw, red colour.
Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes].
Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes].
Add oregano, pepper& tomatoes and stir thoroughly.
When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble.
Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better].
If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day!
Velveeta Cheese Sauce for Cauliflower and Broccoli


Ingredients:
butter, margarine, flour, half-and-half cream, Velveeta cheese, salt, black pepper, sugar, paprika

Directions:
Melt the butter in a small saucepan; remove from heat.
Blend in the flour until smooth using a wire whisk.
Return to heat; gradually whisk in the half and half cream; bring to a light boil, keep whisking until the mixture is smooth.
Add in the cubed Velveeta, and contine to mix with a spoon until cheese is melted.
Remove from heat.
Add in the sugar, salt and pepper; mix until combined.
Pour over the veggies JUST prior to serving.
Sprinkle with paprika.
Note: this recipe may be cut in half if desired.
Lemon Horseradish New Potatoes
Category: side-dish
By numnum

These are new potatoes served with a zesty sauce.  This has been a longstanding favorite at our house.  If you are in a hurry, just boil the potatoes and serve with the sauce.

Ingredients:
¼ cup butter
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 ½ pounds small new potatoes, unpeeled

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a 2 quart casserole dish in the oven.  Stir in salt, pepper, horseradish and lemon juice.    Place potatoes in dish and toss to coat with butter mixture. Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 240.7
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 32.4 g
Sugars: 2.1 g
Dietary fiber: 3.4 g
Protein: 3.1 g
Cholesterol: 30.5 mg
Sodium: 763.3 mg
Mediterranean Pasta Salad


Ingredients:
rigatoni pasta, pitted black olives, pitted black olives, diced tomatoes, red onion, parsley, extra virgin olive oil, red wine vinegar, garlic cloves, dried oregano, fresh oregano

Directions:
Cook, rinse, and drain pasta.
Add remaining ingredients (except dressing ingredients] and mix.
Prepare dressing by combining all ingredients.
Toss with pasta.
Chimichurri Chicken Strips


Ingredients:
boneless skinless chicken breasts, parsley, garlic, olive oil, red wine vinegar, lemon juice, salt, black pepper, dried oregano, fresh oregano, cayenne pepper

Directions:
Combine all ingredients in a plastic zipper bag.
Marinate chicken strips for at least 4 hours.
Remove chicken from marinade; discard remaining marinade.
Chicken is best if grilled (perfect threaded on a skewer], but can be pan-fried until very brown for about 5 minutes per"side" or until thoroughly cooked.
Persian Fruit Salad


Ingredients:
seedless oranges, apples, bananas, pitted dates, dried figs, apricot, coconut

Directions:
Place fruit in serving bowl., Pour orange juice over fruit and mix gently., Garnish with almonds or coconut., Cover and chill several hours before serving.
Pluto Pups
Category: main-dish
By mandas stuff

The best way to describe this snack is to say that they are the Aussie version of corn dogs.

Ingredients:
1 quart oil for frying
20  wooden sticks
1 cup all-purpose flour
½ cup self-rising flour
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1  egg, beaten
1 ¼ cups buttermilk
2 tablespoons lard or shortening, melted
20  hot dogs

Directions:
Heat the oil in a deep-fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily. In a large bowl, stir together the flour, self-rising flour, sugar, baking powder, baking soda and salt. Make a well in the center and add the egg, buttermilk and lard. Stir until smooth, then set aside to rest briefly. While the batter is resting, insert a stick up into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help the batter stick. Dip each hot dog into the batter and allow the excess to drip off. If the batter is not sticking, roll the hot dogs in a little bit of flour first. Fry a few at a time in the hot oil until golden brown and heated through, 5 to 6 minutes. If your hot dogs are very brown on the outside, and cold on the inside, your oil is too hot. Adjust temperature if needed.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 20 pups

Calories: 241
Fat: 18.6 g
Saturated fat: 6.1 g
Carbohydrates: 11.2 g
Sugars: 3.3 g
Dietary fiber: 0.3 g
Protein: 7 g
Cholesterol: 33.6 mg
Sodium: 719.8 mg
Sausage-Stuffed Eggplant
Category: world-cuisine
By Tanya Belt

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious.  While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners.  Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Ingredients:
1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
½ pound bulk Italian sausage
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅛ teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1  egg, beaten

Directions:
Preheat oven to 400 degrees F (200 degrees C). Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 servings

Calories: 835.9
Fat: 47.4 g
Saturated fat: 16.8 g
Carbohydrates: 64.2 g
Sugars: 32 g
Dietary fiber: 18.5 g
Protein: 40.7 g
Cholesterol: 178.8 mg
Sodium: 2410.9 mg
White Peach Sangria


Ingredients:
white zinfandel wine, pineapple chunk

Directions:
Mix all ingredients together.  Stir. Pour in a glass. Garnish with desired fruit.
Put on your sunglasses and pretend you're at the beach :-].
Or better yet.  Go to the beach!
Mostaccioli Salad
Category: salad
By JAN

This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything.

Ingredients:
1 (16 ounce) package mostaccioli pasta
1 tablespoon vegetable oil
1 ½ cups distilled white vinegar
1 ½ cups white sugar
1 medium onion, chopped
1 medium cucumber, chopped
1 (4 ounce) jar chopped pimento
2 teaspoons prepared yellow mustard
1 tablespoon garlic powder
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 day
Yields: 16 servings

Calories: 200
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 42.4 g
Sugars: 19.9 g
Dietary fiber: 1.7 g
Protein: 4.4 g
Sodium: 148.7 mg
Beer Hush Puppies


Ingredients:
yellow cornmeal, all-purpose flour, baking powder, sugar, salt, eggs, beer, onion

Directions:
In a mixing bowl, add the first 5 ingredients; stir to combine.
Add eggs, beer, onion, and jalapeno pepper; stir to combine.
Drop batter by teaspoonfuls into 1-inch deep hot oil (365°]; cook a few at a time, turn once.
Fry for 1-2 minutes or until hush puppies are golden brown.
Drain on paper towel lined plates; serve hot.
Mexican Pork Cubes


Ingredients:
boneless pork chops, butter, salsa, cumin, red wine vinegar, chili powder, cheddar cheese

Directions:
Sprinkle meat with spices and place meat in saucepan with onion and butter and brown on both sides of pork chops.
Then add in the salsa and red wine vinegar and remove pork chops one at a time cutting into cubes, and place back in pan when finished cutting.
Once all pork is cooked through take off heat and sprinkle with cheese and place lid on pan and leave until melted.
Easy Chicken Parmesan Salad


Ingredients:
lettuce leaves, croutons, cherry tomatoes, cheese

Directions:
Bake chicken patties according to package directions., Cut chicken into 1/2 inch slices., Combine lettuce, croutons, tomatoes, cheese, dressing and chicken., Toss to coat.
Nanaimo Bars I
Category: desserts
By Shealeen

These are a totally sinful concoction containing more calories than one would care to   count.  A decadent dessert!  Will satisfy any sweet tooth!

Ingredients:
½ cup butter
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1  egg
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup shredded coconut
½ cup chopped walnuts
¼ cup butter
2 cups confectioners' sugar
2 tablespoons vanilla custard powder
3 tablespoons milk
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon butter

Directions:
Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency. Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan. Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base. Refrigerate till hardened. Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing.  Refrigerate.  When totally hard cut into square bars.

Yields: 2 dozen

Calories: 389.2
Fat: 22.6 g
Saturated fat: 12.1 g
Carbohydrates: 46.8 g
Sugars: 35.5 g
Dietary fiber: 2.7 g
Protein: 3.8 g
Cholesterol: 48.9 mg
Sodium: 199 mg
Lamb-and-Black Bean Chili


Ingredients:
lean ground lamb, onion, garlic, no-salt-added whole tomatoes, dry red wine, chili powder, ground cumin, dried oregano, sugar, salt, black beans, cilantro

Directions:
Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble.
Drain in a colander; pat dry with paper towels.
Wipe drippings from pan with a paper towel; return mixture to pan.
Add tomatoes and next 6 ingredients (tomatoes through salt]; bring to a boil.
Cover, reduce heat, and simmer 2 hours; stir occasionally.
Stir in beans and hot sauce.
Cover; simmer 30 minutes.
Garnish with cilantro sprigs, if desired.
Cocoa Ricotta


Ingredients:
low-fat ricotta cheese, cocoa powder, water, sugar substitute

Directions:
Place water and cocoa in a microwaveable bowl- microwave until cocoa melts., Add ricotta cheese, and sugar substitute, mix., Microwave until slightly warm.
Zucchini Coffee Bars


Ingredients:
hot water, instant coffee granules, egg, granulated sugar, all-purpose flour, baking powder, salt, zucchini

Directions:
Preheat oven to 350°F.
Grease and flour a 8x8-inch baking pan.
Dissolve instant coffee in hot water.
Mix coffee with remaining ingredients together in a large bowl, until just moistened.
Spread into prepared pan.
Bake 25 minutes.
Cool in pan and cut into 9 bars.
Corn Salad


Ingredients:
frozen corn, chopped tomato, green pepper, celery, onion, red wine vinegar, olive oil, sugar

Directions:
Mix vegetables in large bowl.
Mix dressing ingredients in blender.
Pour over vegetables; chill.
The Wild Bunch Black and Tan Mocktail


Ingredients:
coffee, Cool Whip, dark molasses, seltzer water

Directions:
At least 10 hours before you want to serve this, brew 8 oz. of strong chocolate-dessert coffee.  Chill it.   This would be best if made 24 hours in advance as it will bring out the chocolate flavor.
Mix liquid caramel creamer with 1 drop of dark molasses.  Mix well.   Fold in the thawed Cool Whip.
Put the coffee in a pilsner glass.  Carefully spoon on the creamer mixture.   Do not mix.
Put the seltzer into something that will allow you to pour a very fine thin stream of it quickly (e.g., a measuring cup with a lip].  Put the seltzer in the middle of the drink, pouring it as finely yet quickly as you can.  It should lift and sparkle the whole drink.  Do not mix.
Put the licorice stick in; use it as a straw to drink the liquid if desired.
Serve.
Slow Cooker Chicken Pot Pie Stew
Category: soups-stews-and-chili
By GourmetSoy

This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.

Ingredients:
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes  chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

Directions:
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 16 servings

Calories: 262.7
Fat: 6.9 g
Saturated fat: 1.9 g
Carbohydrates: 33.7 g
Sugars: 2.6 g
Dietary fiber: 4 g
Protein: 17.1 g
Cholesterol: 36.8 mg
Sodium: 1415.6 mg
V's Apple Bran Muffins
Category: bread
By V's Kitchen

These bran muffins use applesauce and wheat flour to create a wonderful healthy muffin. Easy to customize to anyone's flavor favorites!

Ingredients:
1 cup bran flakes cereal
⅜ cup whole wheat flour
⅜ cup all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
1 cup applesauce
½ cup white sugar
¼ cup vegetable oil
1  egg, beaten

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners. Combine bran flakes cereal, whole wheat flour, all-purpose flour, baking powder, and salt in a bowl. Whisk applesauce, sugar, vegetable oil, and egg together in a separate bowl; stir into flour mixture until just combined. Fill muffin cups about 2/3-full with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the pan for 5 minutes on a wire rack; serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 122.3
Fat: 5.1 g
Saturated fat: 0.9 g
Carbohydrates: 18.6 g
Sugars: 10.9 g
Dietary fiber: 1.2 g
Protein: 1.7 g
Cholesterol: 15.5 mg
Sodium: 174.2 mg
Quinoa Salad With Arugula & Sweet Potatoes


Ingredients:
lemon, olive oil, water, cumin, raw cashews, raisins, baby arugula

Directions:
Prepare a dressing for the salad by whisking together the lemon juice, lemon zest, olive oil, water, cumin and salt & pepper.  Set aside.
In a small pan, lightly toast the cashews over medium-low heat for 2 minutes, or until slightly browned.  Set aside.
In a large bowl, toss together the sweet potatoes, cashews, quinoa, raisins and arugula.  Drizzle with dressing, and toss once more.
Pittsburgh Sandwich
Category: main-dish
By tbender36

Yinz can go to dahntahn Pittsburgh and get a Primanti's® sandwich or you can create it yourself.  You can choose a different type of meat (capicola, turkey, roast beef, etc.) if you prefer.

Ingredients:
3 cups shredded cabbage
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white sugar
1 teaspoon adobo seasoning (such as Goya®)
1 teaspoon ground black pepper
4 cups vegetable oil for frying
3  whole russet potatoes
8 thick slices Italian bread
1 pound sliced pastrami (divided)
4 slices provolone cheese
8 slices tomato

Directions:
Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside. Preheat oven to 225 degrees F (110 degrees C). Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes. To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 sandwiches

Calories: 892.4
Fat: 45.3 g
Saturated fat: 12.3 g
Carbohydrates: 79.5 g
Sugars: 11.4 g
Dietary fiber: 6.5 g
Protein: 42.7 g
Cholesterol: 96.7 mg
Sodium: 1603.5 mg
Bacon Tomato and Avocado Salad


Ingredients:
bacon, tomatoes, avocado

Directions:
"Place greens on serving platter.  Arrange bacon slices, tomato, and avocado on greens.  Serve with dressing."