xiaoxl/recipe_data huggingface dataset:
Strawberry Ice Box Cake


Ingredients:
strawberry, graham cracker

Directions:
LINE 9 x 5-inch loaf pan with foil, extending foil up to edges.
STIR strawberries with 2 tablespoons preserves. Spread in an even layer on bottom of pan. Layer in the following order: 1 cup topping, 1/3 cup preserves, 3 full crackers broken into quarters and smaller pieces as needed to cover the entire surface. Repeat two times.
COVER with plastic wrap. Chill overnight. Invert onto serving plate. Remove foil. Cut into slices.
Chili Submarines


Ingredients:
ground beef, onion, water, tomato paste, chili powder, cumin, salt, pepper, cayenne pepper

Directions:
In skillet cook beef, onion, and jalapeno over medium heat until meat is no longer pink; drain.
Stir in water, tomato paste and spices.
Bring to a boil.
Reduce heat; simmer, uncovered for 5 minutes.
Cut a thin slice off top of rolls.
Hollow out buns, leaving a 1/4" shell (save innards for another use (bread crumbs anyone?]].
Spoon 1/2 cup of meat mixture into each bun.
Surround with corn chips, if desired.
Marinated Green Bean Salad
Category: salad
By Sue Wilker Rockamann

This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.

Ingredients:
¼ cup water
15 ounces frozen French-cut green beans
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
4 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup Distilled Vinegar
¾ cup white sugar
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water. Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion. Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 323.6
Fat: 14.2 g
Saturated fat: 2 g
Carbohydrates: 45.3 g
Sugars: 24.2 g
Dietary fiber: 7.3 g
Protein: 6.1 g
Sodium: 750.4 mg
Apple Pork Chops and Stuffing
Category: main-dish
By Sweetly

Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.

Ingredients:
1 tablespoon vegetable oil
6  (1-inch thick) boneless pork loin chops
1 ½ cups water
¼ cup margarine
1 (6 ounce) package pork stuffing mix
1 (21 ounce) can apple pie filling with cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side. Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork. Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil. Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 pork chops

Calories: 553.1
Fat: 19.8 g
Saturated fat: 4.7 g
Carbohydrates: 46.1 g
Sugars: 3.1 g
Dietary fiber: 2 g
Protein: 44 g
Cholesterol: 106.6 mg
Sodium: 649.6 mg
Calabacitas -- Mexican-Style Zucchini


Ingredients:
butter, zucchini, corn, green chilies, garlic cloves, salt, oregano, ground cumin, cheddar cheese

Directions:
Melt butter in large skillet; add steak cubes, a few at a time and remove to a bowl as they brown.
Saute zucchini until slightly tender, about ten minutes.
Return meat to skillet; add corn, chilies, garlic, salt, oregano and cumin.
Cook, stirring occasionally until meat is tender, about ten minutes.
Add cheese; stir until blended.
Serve while hot.
Almond Crescents


Ingredients:
flour, sugar, butter, icing sugar

Directions:
Preheat oven to 325°F., Grease a cookie sheet., Blend flour, almonds, sugar and vanilla sugar together on a pastry board., Cut the cold butter into small pieces over the dry ingredients., Quickly work all the ingredients together into a smooth dough., Shape the dough into pencil sized rolls., Cut the rolled dough into 2 inch pieces., Place the dough on the prepared cookie sheet and bend into crescent shapes., Bake for 15 to 20 minutes until the cookies are light golden., Roll the warm cookies into a mixture of icing sugar and vanilla sugar.
Light Penne With Sun-Dried Tomatoes and Chicken


Ingredients:
sun-dried tomato, boiling water, boneless skinless chicken breasts, white wine, shallots, mushrooms, portabella mushrooms, fresh peas, dry penne pasta, garlic cloves, flour, ground nutmeg, crushed red pepper flakes, fresh basil, black olives

Directions:
Preheat oven to 350.
If using cellophane wrapped sundried tomatoes, reconstitute in a small bowl with the boiling water.
Fill a large pot with water and bring to a boil while cooking the rest of the recipe.
Place the chicken and wine in a shallow baking dish, and sprinkle with Italian seasoning.
Bake 15 to 20 minutes or until meat is no longer pink and juices run clear.
Shred chicken and reserve cooking juices.
Drain the sundried tomatoes and chop them fine.
Pour the chicken cooking juices into a small saucepan.
Add the shallot, mushrooms, peas, and tomatoes.
Saute on low a few minutes until liquid is absorbed and vegetables are wilted.
Remove pan from heat.
Cover to keep veggies warm.
Add Penne to the boiling water and cook to desired consistency, 8-10 minutes.
While pasta is cooking, preheat a heavy small saucepan on medium for 1 minute, then coat twice with cooking spray.
Add garlic and flour, then whisk in evaporated skim milk.
Add the nutmeg and red pepper flakes.
Whisk constantly and bring to a boil.
Continue to cook another 5 minutes, whisking constantly, until thickened.
Reduce heat to low and add basil.
Drain cooked pasta and place in a large bowl.
Add chicken, veggies, and sauce.
Toss and garnish with black olives.
Stuffed Mushrooms (Lidia Bastianich)


Ingredients:
cremini mushrooms, extra virgin olive oil, scallion, bell pepper, parmigiano-reggiano cheese, fresh Italian parsley, salt, fresh ground black pepper, unsalted butter, reduced-sodium chicken broth, dry white wine

Directions:
Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.
Cranberry Nut Pie


Ingredients:
cranberries, brown sugar, flour, cinnamon, egg, sugar, flour, butter

Directions:
Preheat oven to 375°F., Prepare pie crust in pie and crimp the edges., In a large bowl combine cranberries, brown sugar, nuts, 3 T., flour, and cinnamon., Spoon cranberry mixture into pie shell., Beat egg until thick., Gradually add sugar and beat well., Beat in 1/2 cup flour and butter., Pour butter mixture over cranberry mixture in pie crust., Cover crust edges with foil and bake for 20-25 minutes., Remove foil and bake for 20-25 additional minutes.
Beef Tenderloin With Creamy Alouette® Mushroom Sauce


Ingredients:
beef tenderloin steaks, extra virgin olive oil, butter, shallot, baby portabella mushrooms, cheese, cheese, milk, fresh parsley

Directions:
Heat broiler.
Coat all sides of tenderloin with 1 teaspoons of the olive oil.  Place on broiler pan.  Season to taste with salt and pepper.  Broil 4 inches from heat for 6 minutes or until well-browned. Turn. Broil 6 to 8 minutes or until desired doneness.
Meanwhile, heat remaining olive oil and the butter in small skillet over medium heat.
Add shallot; cook 1 minute.
Add mushrooms.  Cook 2 to 3 minutes or until tender, stirring frequently.
Stir in Alouette®, adding milk to desired consistency.  Heat just until warm.
Spoon sauce over tenderloins.  Sprinkle with parsley.
Black Bean Spread
Category: appetizers-and-snacks
By Robyn Webb

A creamy black bean spread. Wonderful for dipping vegetables in, or spreading on sandwiches. Preparation Time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients:
1 ½ cups cooked black beans
3 tablespoons hot salsa
2  green onions, chopped
2 cloves garlic, minced
½ cup low-fat cottage cheese
1 teaspoon hot pepper sauce
2 teaspoons ground cumin
1 teaspoon ground coriander seed
salt and pepper to taste

Directions:
Combine black beans, salsa, green onions, garlic, cottage cheese, hot pepper sauce, cumin, coriander, salt and pepper in an electric blender and blend until smooth. Add a little water, if necessary, to blend mixture thoroughly.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 95.9
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 16.3 g
Sugars: 0.7 g
Dietary fiber: 4 g
Protein: 6.8 g
Cholesterol: 0.8 mg
Sodium: 67.3 mg
Salmon Cream Pasta


Ingredients:
salmon fillet, green onions, shiitake mushrooms, garlic cloves, peppercorns, salt, oregano, thyme, lemon juice, butter, flour, milk, cheddar cheese, parmesan cheese

Directions:
Boil water and add pasta.
Chop up garlic and the green onions.
Grind the garlic, pepper, spices, lemon juice, salt and a few of the green onions in a mortar and pestle.
In a heated frying pan, add some butter in one corner, the mortar mix in another, and the flour in another.
When the butter melts, mix it with the flour.  Then mix with the other ingredients.
Chop up the mushrooms and salmon. Add to the frying pan.
Add the milk slowly to the pan.  Keep it boiling. Add the cheese, and continue adding the milk.
Boil until it's thick and creamy.  Then add the boiled and drained pasta.
Not Your Mother's Pumpkin Bread
Category: bread
By Noel P

This adult version of an old classic is not as sweet as its predecessors.  It has subtle and tantalizing spicing. Delish!

Ingredients:
2 cups white sugar
1 ¼ cups light brown sugar
1 cup walnut oil
1 (29 ounce) can pumpkin puree
4  eggs
4 ⅔ cups all-purpose flour
1 tablespoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
½ cup cream sherry
1 ½ cups chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans. In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition. In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry.  Beat till thoroughly blended, 1 to 2 minutes.  Fold in nuts.  Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full. Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 3 - 8x4 inch loaves

Calories: 226.8
Fat: 10.1 g
Saturated fat: 1.1 g
Carbohydrates: 31.6 g
Sugars: 17 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 20.7 mg
Sodium: 278.9 mg
Creamy Tarragon Sauce


Ingredients:
sour cream, horseradish, tarragon, lemon zest, salt

Directions:
In a small bowl combine all ingredients, mix well and chill, covered until needed.
Beautiful served with fresh grilled seafood.  I hope you will enjoy this treat.
Turkey Bone Broth


Ingredients:
turkey carcass, onion, garlic cloves, parsley, lemon peel, bay leaves, water, carrots, celery ribs

Directions:
Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low].
Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it’s cool, you’ll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
(I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew].
Spaghetti Sauce


Ingredients:
tomato paste, water, onion, green pepper, garlic cloves, garlic powder, oregano, sweet basil, bay leaf, sugar, salt, pepper

Directions:
In a 8-quart pan saute' onion, green pepper and garlic in oil.
Add tomato paste and water.
Stir until smooth, then add rest of the seasonings.
For Meat Sauce:
In addition to the above ingredients, brown 1 pound Italian sausage and 1 pound of ground beef and add to sauce.
Simmer uncovered for 1 to 2 hours.
Snapper Livornese


Ingredients:
red snapper fillets, extra virgin olive oil, extra virgin olive oil, garlic, white wine, tomatoes with juice, flat leaf parsley

Directions:
"SCore snapper skins in 1 inch crosshatch season both sides of fish with salt and pepper add olive oil to pan and cook skin side down for 4 to 5 minutes until skin is crisp turn fillets and cook on reverse side 3 minutes transfer to serving dish, keep covered reduce heat to medium add olive oil and garlic, saute 2 minutes add wine and reduce by half, about 2 minutes add tomatoes and parsley and simmer 2 minutes pour over fish and serve."
Spiced Beef Stew


Ingredients:
stewing beef, celery, onion, cider vinegar, lemon juice, Worcestershire sauce, soft brown sugar, tomato paste, English mustard

Directions:
Preheat the oven to 300°F, Gas Mark 2., Combine all the ingredients into a casserole dish., Simply shove in the oven for 2-3 hours or until the meat is tender!
Scrumptious Brownies


Ingredients:
butter, dark brown sugar, eggs, granulated sugar, vanilla, salt, all-purpose flour, pecans

Directions:
Preheat oven to 350°.
Chop or break chocolate into small pieces.
In a small saucepan, add chocolate pieces and butter and melt, stirring, over very low heat.
When Chocolate is completely melted, remove from heat and stir to combine with butter.
Set aside to cool.
Butter well a 9 x 13 pan.
In a medium bowl, add brown sugar and stir in the eggs, mixing well after each addition, breaking up any lumps of sugar.
When all the eggs have been added, stir in granulated sugar, vanilla and salt.
Add the chocolate and butter mixture to egg mixture, then slowly stir in flour.
Add 1/2 the pecans and stir to combine.
Pour into prepared pan.
Spread remaining pecans over the top of brownie batter and gently press into the batter.
Bake at 350° for 30-35 minutes or until toothpick inserted comes out clean and they begin to pull away from pan.
Cool brownies completely, then refrigerate at least 4 hours.
Cut into bars and serve.
They keep about a week if stored in an airtight container.
Pumpkin & Corn Soup, Revised


Ingredients:
chicken broth, pumpkin, chicken breasts, half-and-half, low sodium salt, lemon pepper

Directions:
In large saucepan, combine broth, corn, pumpkin [& chicken, if it is to be included], & mix well.
Heat thoroughly.
Add half-and-half, minced onion, salt & pepper, stirring well to mix.
Heat thoroughly, before serving, but DO NOT BOIL.
Mallorca Bread
Category: bread
By James

I had this at a Starbucks® when I went to Puerto Rico and made it myself a few times. It is my favorite type of bread, with a fluffy consistency and an egg taste. Hope you like it too.

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm water
2 ½ cups all-purpose flour, or more as needed
½ cup milk
¼ cup white sugar
6 tablespoons butter, melted and cooled, divided
3  egg yolks
¾ teaspoon salt
1 teaspoon butter, or as needed
2 tablespoons confectioners' sugar, or as needed

Directions:
Dissolve yeast in warm water in a large bowl, about 5 minutes. Add 2 1/2 cups flour, milk, sugar, 4 tablespoons melted and cooled butter, egg yolks, and salt. Mix well. Lightly flour a clean work surface. Turn dough out onto the surface and knead for 5 minutes, adding enough flour so that dough is not sticky. Grease a bowl with 1 teaspoon butter. Place dough in the bowl and cover with plastic wrap and a towel. Let dough rise in a warm place for 50 minutes. Grease a 9-inch square baking pan and set aside. Lightly punch dough down and knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons melted butter. Roll dough up snugly from 1 short end and cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut side-up. Cover with plastic wrap and a towel and put in a warm place for 40 minutes. Preheat the oven to 375 degrees F (190 degrees C). Bake rolls in the preheated oven until light brown, 25 to 30 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar.

Prep time: 25 mins
Cook time: 25 mins
Total time: 2 hrs 30 mins
Yields: 9 rolls

Calories: 252.8
Fat: 10.2 g
Saturated fat: 5.9 g
Carbohydrates: 34.8 g
Sugars: 7.9 g
Dietary fiber: 1.1 g
Protein: 5.3 g
Cholesterol: 90.9 mg
Sodium: 261 mg
A Cup of Joy


Ingredients:
irish cream, Amaretto

Directions:
Combine ingredients in a coffee mug or serve inches., Irish Coffee Cup., Top with whipped cream and coconut shavings.
Nutella® Chocolate Chip Cookies
Category: desserts
By dawnethan

I am not a huge peanut butter fan but wanted to jazz up my traditional chocolate chip cookies. I made a few adjustments to my peanut butter cookie recipe and came up with delicious Nutella® chocolate chip cookies. The only problem is trying not to eat the whole batch at once!

Ingredients:
1 ½ cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ cups brown sugar
⅔ cup chocolate-hazelnut spread (such as Nutella®)
½ cup butter, softened
½ cup white sugar
2  eggs
1 ½ teaspoons vanilla extract
2 cups milk chocolate chips
½ cup rainbow chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets or line with parchment paper. Whisk both flours and baking soda together in a medium bowl. Cream the brown sugar, chocolate-hazelnut spread, butter, and white sugar in a large bowl with an electric mixer. Beat in eggs and vanilla. Add the flour mixture to the butter mixture; stir until a stiff dough forms. Mix in chocolate chips and rainbow chocolate chips. Roll dough into 2-inch balls. Place 1 to 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until cookies have risen, 10 to 12 minutes. Cool on the baking sheet for 5 to 10 minutes; cookies will firm up as they cool. Remove to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 42 cookies

Calories: 160.5
Fat: 6.9 g
Saturated fat: 3.6 g
Carbohydrates: 24.1 g
Sugars: 17.6 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 16.3 mg
Sodium: 98.2 mg
Simple Tuna Salad


Ingredients:
tuna, mayonnaise

Directions:
Drain the water from the tuna can., Mix in the Mayo and Relish., Eat it alone or put it on toast., Its that simple.
Strawberry Loquat Salsa
Category: appetizers-and-snacks
By Linda T

Loquats are a yummy small fruit with the flavors of mango and peach. They are hard to find in the grocery stores. The best places to find them are at a farmer's market or else a friend with a tree! Great over chicken and fish.

Ingredients:
20  fresh loquats - seeded, blossom ends removed, and diced
5 large strawberries, hulled and diced
⅔ cup diced red onion
¼ cup chopped cilantro
2 cloves garlic, minced
1 tablespoon lime juice
1  jalapeno pepper, seeded and diced - or to taste
salt and ground black pepper to taste

Directions:
Mix loquats, strawberries, red onion, cilantro, garlic, lime juice, jalapeno pepper, salt, and black pepper in a bowl. Refrigerate salsa several hours before serving.

Prep time: 30 mins
Total time: 3 hrs 30 mins
Yields: 4 servings

Calories: 60.9
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 15.2 g
Sugars: 2.5 g
Dietary fiber: 2.5 g
Protein: 1 g
Sodium: 3.8 mg
Green Chilie Chicken Enchiladas


Ingredients:
onion, garlic, ground cumin, salt, black beans, green chilies, flour tortillas, cheddar cheese

Directions:
Spray non-stick skillet with cooking spray.  Sautee onion over medium low heat for a few minutes.  Add jalapeno and garlic and cook for a few more minutes.  Add in chicken, green chiles, black beans, cumin, salt and about 1/4 c enchilada sauce and heat for a couple of minutes.
Spray 8" baking pan with cooking spray and add a small amount of enchilada sauce to the pan.  Fill each tortilla with about 1/2 cup of filling mixture.  Roll tightly and place in baking pan.  Pour remaining enchilada sauce over the top and sprinkle with cheese.  Spray the underside of a piece of aluminum foil with cooking spray.  Cover the baking pan with the foil and bake @ 350 for 20-25 minutes.
Meatball Sub Sandwich
Category: trusted-brands-recipes-and-tips
By Ball Park Buns

Meatball subs in soggy, falling-apart buns are just the worst. That's why we recommend toasting our Tailgaters Brat Buns for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.

Ingredients:
5  Ball Park® Tailgaters Brat Buns
1 pound lean ground beef
¼ cup milk
1  egg
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
1 (24 ounce) jar marinara sauce
1 cup arugula
4 tablespoons shredded mozzarella cheese
Chopped fresh basil or crushed red pepper for garnish

Directions:
Preheat oven to 425 degrees F. Toast one bun until golden brown, then place in blender and chop until fine to create crumbs. Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes. Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well. Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan. Bake meatballs in oven for 10 minutes. While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes. Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun. Garnish with chopped basil and/or crushed red pepper and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 767.6
Fat: 34 g
Saturated fat: 13 g
Carbohydrates: 75.2 g
Sugars: 16.1 g
Dietary fiber: 5.9 g
Protein: 35.7 g
Cholesterol: 142.9 mg
Sodium: 1363.3 mg