xiaoxl/recipe_data huggingface dataset:
Poulet Roti (Roast Chicken) for the Crock Pot


Ingredients:
whole chickens, dried thyme, rosemary, fresh garlic cloves, pepper, salt, olive oil, chicken broth, cornstarch, cold water

Directions:
In a small bowl, mix together the thyme, rosemary, minced garlic, pepper, salt and olive oil. With your hands, completely cover the chicken with the herb mixture. Get your fingers under the skin on the breast and add it there too.
Roll up 3 or 4 pieces of tin foil into 3" balls and place in the bottom of the crock pot. Place chicken on top of foil balls and set crock pot to low. This ensures that the chicken cooks evenly and the juice drips off. Cook for 5 - 6 hours, or until internal temperature reaches 165°F.
Remove chicken from pot and place in an ovenproof dish. Place chicken under the broiler in the oven until  the skin is nicely browned. Remove from oven and let it rest for 10 minutes.
Meanwhile, pour all juices from the crock pot into a small saucepan. Add enough chicken stock to make approximately 2 cups total.
Mix cornstarch into cold water and whisk together. Pour cornstarch mixture into the drippings and whisk well. Turn burner heat to medium and, stirring occasionally, bring to a low boil and remove from heat. Salt and pepper to taste.
Cut chicken and serve with gravy.
Low Fat Banana Muffins


Ingredients:
bananas, sugar, buttermilk, margarine, vanilla extract, eggs, all-purpose flour, baking powder, baking soda, cinnamon, salt, cinnamon, sugar

Directions:
Preheat oven to 350º F.
Lightly grease muffin tins or line with paper cups.
Place bananas, sugar, yogurt, melted butter, vanilla, and eggs together in a large mixing bowl and beat with a wooden spoon until smooth.
In a second bowl sift together flour, baking powder, baking soda, cinnamon and salt.
Add dry ingredients to wet and mix until just combines. Do not over-mix, or.the muffins will be tough.
Fill muffin cups three-quarters of the way full.
Mix cinnamon and sugar and sprinkle on to the tops of the muffins to your liking.
Bake in oven for about 25 minutes.
A toothpick inserted in the center of the muffins will come out clean when they are cooked.
Remove from the oven and cool before serving.
Joanne's Low Fat Beef and Bean Bake


Ingredients:
lean ground beef, peas, canned tomatoes, canned kidney beans, onion, coriander leaves, tomato paste, cayenne pepper, cumin, green chili, salt, pepper, tortillas

Directions:
HEAT oven 180 degrees.
BROWN meat in pan until brown; RINSE and DRAIN; return to pan.
ADD green chilli diced, diced onion; COOK until soft.
ADD kidney beans, canned tomatoes and tomato paste, frozen peas and spices; mix well; SIMMER uncovered 15 minutes.
NOTE: If mixture appears to be dry, can add 1/2 cup water.
Spray 2 Quart Casserole dish with no fat cooking spray.
PLACE one tortilla, 1/2 the mixture.
ADD another tortilla and rest of mixture.
ADD third and top with cheese.
BAKE 15 - 20 minutes until cheese has nice and brown.
CUT into slices and serve with rocket and feta.
ENJOY!
NOTE: I used green chilli diced and included the seeds; can use red or green and deseed; personal preference.
NOTE: Taste sauce and add spices according to personal taste (I like it HOT :] ].
NOTE: Drain canned peas and kidney beans; I like to add veggies when I get :].
Marinated Fried Chicken - (Without Batter)


Ingredients:
chicken, water, coarse salt, brown sugar, garlic cloves

Directions:
Dissolve salt and sugar in the water.
Add garlic and chicken portions and marinate for 3-6 hours.
Prepare deep fryer as per product directions and preheat oil to 375°F.
Fry chicken pieces, a few at a time without crowding, for 6-8 minutes or until a golden color.
Drain on paper towel and keep warm in a 150°F oven until all pieces are cooked.
Macerated Berries With Whipped Cream


Ingredients:
raspberries, blueberries, sugar, confectioners' sugar, rose water

Directions:
Place the raspberries and blueberries in separate bowls.  Sprinkle each with 2 tablespoons of sugar and 1 tablespoon of sparkling wine.  Gently toss the berries; let stand at room temperature for 1 hour.
Meanwhile, chill a medium mixing bowl and the beaters of an electric mixer.
In chilled bowl beat the whipping cream, confectioner's sugar and the rose water until soft peaks form.
In wine glass layer raspberries, whipped cream and blueberries.  Fill glasses half full.
Pineapple Upside-Down Cake V
Category: desserts
By Donna

This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple.

Ingredients:
1 (10 ounce) jar maraschino cherries, drained
¼ cup butter
½ cup packed brown sugar
½ cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar. In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 2-layer 9-inch cake

Calories: 321.5
Fat: 9.8 g
Saturated fat: 4 g
Carbohydrates: 57.7 g
Sugars: 34.7 g
Dietary fiber: 1.3 g
Protein: 2.2 g
Cholesterol: 11 mg
Sodium: 323.7 mg
Chicken Cheese Ball
Category: appetizers-and-snacks
By LADEEVOLFAN

The easiest and tastiest cheese ball you have ever tried. It is made using cream cheese and canned chicken!

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
1 (5 ounce) can chunk chicken, drained
½ cup chopped pecans

Directions:
In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball. On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 3 cups

Calories: 151.9
Fat: 14 g
Saturated fat: 7 g
Carbohydrates: 2.3 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 4.7 g
Cholesterol: 38.7 mg
Sodium: 266.7 mg
Jalapeno & Bacon Hush Puppies With Chipotle Dip


Ingredients:
bacon, yellow cornmeal, self-rising flour, cayenne pepper, onion, chives, sour cream, egg, cheddar cheese, TABASCO® brand Chipotle Pepper Sauce, lime

Directions:
Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
In bowl, combine bacon, jalapeno, cornmeal, flour, cayenne, paprika, onion, chives, 1 cup sour cream, egg and cheese.
Mix well to combine.
Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each.
Remove from the oil to paper towels to drain and season immediately with salt and pepper.
Transfer to a serving platter or bowl and serve with the dip.
For the dip:
Combine remaining cup of sour cream, Chipotle Tabasco, and lime juice and zest. Mix well to combine.
Smoked Sausage and Tortellini Skillet
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

Bite for bite this one-pan meal is delicious, cheesy and even better: easy!

Ingredients:
1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
3 cloves garlic, minced
1 medium onion, 1/2-inch dice
1  green bell pepper, sliced
1 (12 ounce) package fresh cheese tortellini, cooked according to package directions
1 teaspoon dried oregano
1 (24 ounce) jar marinara sauce
2 cups shredded mozzarella cheese, divided

Directions:
Preheat oven to 350 degrees F. Heat a large 12-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until brown. Add garlic, onion and bell pepper. Lower heat to medium and stir until vegetables are soft, about 5 minutes. Stir in cooked tortellini, oregano, marinara sauce and one cup of cheese. Top with remaining cheese. Bake in the oven for about 10 minutes until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 606.9
Fat: 32.9 g
Saturated fat: 14.2 g
Carbohydrates: 49.2 g
Sugars: 13 g
Dietary fiber: 5.7 g
Protein: 27.6 g
Cholesterol: 92.2 mg
Sodium: 1471 mg
Mini Meatball Minestra


Ingredients:
extra virgin olive oil, pancetta, onion, garlic cloves, escarole, nutmeg, cannellini beans, water, ground beef, egg, milk, parmigiano-reggiano cheese, fennel seed, allspice, fresh parsley, penne, lemon

Directions:
In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more.
Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
Stuffed Mushrooms


Ingredients:
white mushrooms, anchovy paste, olive oil, cornbread stuffing mix, light soy sauce, garlic powder, salt, lemon juice

Directions:
clean mushrooms and remove stems , scoop out some of inside., shread half of stems in bowl, discard the rest., cook stuffing as per directions and put in mixing bowl., add tube of anchovy paste and all other ingredients., mix well and stuff mushrooms., cook for about 30 minutes at 375 degrees.
S'mores Trail Mix


Ingredients:
miniature marshmallows, chocolate chips

Directions:
"Empty all ingredients into a LARGE bowl or bag and mix.  Serve and enjoy!"
Orange Roughy With Tarragon and Vegetables


Ingredients:
zucchini, red onion, carrots, canola oil, fresh tarragon, butter

Directions:
Preheat grill.
Heat oil in large skillet and quickly cook vegetables (about 2-3 minutes on a medium-high heat].
Take four large pieces of aluminum foil. Place one piece of fish on each.
Top with 1/2 tablespoon butter, 1/4 of the vegetables and 1/4 of the tarragon.
Repeat for the other pieces.
Wrap tightly and place on grill.
Grill over a medium heat for 12 - 18 minutes. Open carefully because the steam can be very hot.
Sour Raspberry Martini


Ingredients:
vodka, cranberry juice, lime, raspberries

Directions:
Fill a cocktail shaker halfway with ice.
Add in vodka, sour raspberry liqueur, and cranberry juice.
Squeeze the juice from the lime into the shaker.
Shake vigorously for 5-10 seconds.
Strain mixture into a chilled cocktail glass; skewer the 3 raspberries on a cocktail skewer and use for garnish.
Mezcal Madras
Category: uncategorized
By Yoly

Madras are normally made with vodka and are very refreshing. They happen to be one of my favorite drinks. I am a Mezcal and tequila drinker so I always replace the vodka. I also switch it around, adding more orange juice than cranberry juice.

Ingredients:
1 cup ice, or as needed
1 ½ ounces mezcal
3 ounces freshly squeezed orange juice
1 ounce cranberry juice

Directions:
Fill a rocks glass with ice. Add mezcal, orange juice, and cranberry juice.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 155.6
Fat: 0.2 g
Carbohydrates: 13.5 g
Sugars: 11.2 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Sodium: 8.4 mg
Chicken Noodle Soup (Ina Garten's Recipe)


Ingredients:
olive oil, kosher salt, fresh ground black pepper, celery, carrot, fresh parsley

Directions:
Preheat the oven to 350 degrees F.
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper.
Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked.
Add the cooked chicken meat and parsley and heat through. Season to taste and serve.
*I use Goodman's wide egg noodles.
Chinese Fried Pork Balls


Ingredients:
pork, self raising flour, baking powder, water, salt, flour

Directions:
Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.
Sea Breeze Salad


Ingredients:
lime Jell-O gelatin, boiling water, cold water, crushed pineapple

Directions:
Dissolve the jello mixes into the boiling water. Stir well.
Add the cold water.
Chill until thickened, then stir in the lemon pie filling and whip until well blended.
Reserve 1 cup of this mixture.
Add pineapple to the remaining jello mixture.
Pour into a 9x13 glass dish, or a decorative glass bowl and refrigerate until set.
Fold the 2 cups whipped cream into the reserved jello mixture.
Spread on top on the salad.
Chill until set.
Garlic Butter Sauce I
Category: side-dish
By Christine

A rich, buttery sauce for pasta with herbs and garlic. Great with grated Parmesan or Romano cheese. Try serving it over your favorite pasta. Easy to double or triple.

Ingredients:
⅓ cup butter
1 clove crushed garlic
¼ tablespoon dried basil
2 teaspoons dried oregano

Directions:
In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through. Serve warm.

Yields: 1 serving

Calories: 559
Fat: 61.7 g
Saturated fat: 39 g
Carbohydrates: 3.7 g
Sugars: 0.2 g
Dietary fiber: 1.8 g
Protein: 1.3 g
Cholesterol: 162.7 mg
Sodium: 437.2 mg
Maple Cinnamon Strawberry Jam


Ingredients:
fresh strawberries, lemon juice, cinnamon, butter, margarine, pure maple syrup

Directions:
Crush the quartered strawberries in a large bowl. You should get 4 cups of crushed berries.
In a non-reactive pot, mix the crushed strawberries, lemon juice, cinnamon, butter, and pectin. Stir well to combine.
Stir constantly over high heat.
Bring mixture to a full, rolling boil that cannot be stirred down.
Add Maple Syrup, stirring constantly.
Bring back to a rolling boil. Boil hard 2 minutes, stirring constantly.
Remove from heat, skim and discard the foam.
Ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
wipe rims, place lids on jars and screw on the bands finger tight.
Process sealed jars in boiling hot water bath canner for 10 minutes.
Turn off heat and let jars sit for 5 minutes before removing from canner.
Place on cloth-covered surface to cool.
It is best not to move the jars for 24 hours.
Remember to label the jars and write the date on the label.
Copycat Hardees Peach Cobbler


Ingredients:
butter, cinnamon, sugar

Directions:
Preheat oven to 375 degrees F.
Spread the pie filling into a square baking pan.
Put the slices of butter on top of the pie filling, placing them as evenly as possible.
Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan.
Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned.
Serve with a scoop of vanilla ice cream.
Chiles Rellenos


Ingredients:
swiss cheese, monterey jack cheese, whole green chilies, eggs, flour, stewed tomatoes, onions, chicken bouillon cube, salt, dried oregano, pepper, sharp cheddar cheese, sour cream

Directions:
Insert a strip of cheese into each chile.
In a medium sized bowl, beat egg whites until they form soft peaks.
In a small bowl, beat egg yolks slightly.
Gently fold into egg whites.
Add 3 tablespoons flour, and fold in just until blended.
In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
Roll the chiles in flour.
With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
Preheat oven to 350.
In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
Simmer, stirring occasionally, about 10 minutes.
Place chiles in a 13x9 glass casserole or baking pan.
Spoon the sauce on top of the chiles.
Sprinkle the cheddar cheese on top.
Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
Serve with sour cream.
Vinegar Pickled Carrots
Category: side-dish
By sal

Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!

Ingredients:
1 cup distilled white vinegar
2 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
⅔ cup water
8 large carrots, diced

Directions:
In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly. Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 12 hrs 25 mins
Yields: 4 cups

Calories: 10.6
Carbohydrates: 2.5 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 85.1 mg
Best Beach Bushwacker


Ingredients:
dark rum, white Creme de Cacao, dark Creme de Cacao, milk

Directions:
Fill the blender with ice, if you have pourers on your bottles, just grab the rum and the kamora and pour equal amounts into the blender.
Then grab the light and dark Creme de Cocoa bottles and do the same.
All this 1 oz stuff like shot glasses is for trainees, tee hee!
We put our coco lopez in a squeeze bottle so that it didn't clump - and you just do a squeeze depending on how coconutty you want it.
Then fill it up with milk until you can see it about a couple inches down in the ice.
Crank up that bar blender and wait until it forms like a wind tunnel and has the consistency of a milkshake.
Pour it into 16 oz styro cups with fat straws.  For the big boys and girls, you can top it off with a 151 Rum floater.
Enjoy getting bushwacked!  Don't worry about falling, most folks tend to bounce!
Gluten-Free Quinoa Noodles
Category: everyday-cooking
By kitchenwitch

I made this one up myself when I was really wanting chicken and noodles. It's based on the Betty Crocker® recipe. I use quinoa flour because of the increased nutritional content. Plus, as any GF person knows, we get real tired of the same old stuff constantly, and quinoa has a great flavor.

Ingredients:
1 cup quinoa flour
1 cup rice flour
2 teaspoons xanthan gum
1 teaspoon dried basil  (Optional)
1 teaspoon dried rosemary  (Optional)
1 teaspoon dried oregano  (Optional)
½ teaspoon salt
2  eggs
1  egg yolk
⅓ cup water
1 teaspoon olive oil
⅓ cup rice flour, divided

Directions:
Mix quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center. Whisk eggs and egg yolk together in a small bowl. Mix in water and olive oil. Pour into the well in the flour mixture; mix thoroughly until a dough forms. Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes. Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest, uncovered, for 20 minutes. Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles. Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.

Prep time: 30 mins
Cook time: 7 mins
Total time: 1 hr 7 mins
Yields: 4 servings

Calories: 392.3
Fat: 8.1 g
Saturated fat: 1.6 g
Carbohydrates: 66.2 g
Sugars: 1.7 g
Dietary fiber: 12.2 g
Protein: 11.9 g
Cholesterol: 144.2 mg
Sodium: 393.9 mg
3-Minute Mochaccino
Category: drinks
By sierra-alegria

The perfect blend of coffee and chocolate - a woman's best friends. This delectable treat is a quick, indulgent fix for all your chocolate and coffee cravings. Play with the ingredient ratios to personalize your beverage. Below is the mix I like best. Enjoy!

Ingredients:
¾ cup milk
6  ice cubes
1 tablespoon white sugar
1 teaspoon instant coffee granules
1 teaspoon cocoa powder, or more to taste
½ teaspoon vanilla extract, or more to taste
1 tablespoon chocolate syrup
1 tablespoon whipped cream

Directions:
Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth. Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 servings

Calories: 217.6
Fat: 5.1 g
Saturated fat: 3.4 g
Carbohydrates: 35.9 g
Sugars: 31.6 g
Dietary fiber: 1.1 g
Protein: 7 g
Cholesterol: 14.6 mg
Sodium: 94.2 mg
"Potage aux Poireaux et au Gingembre" : Leek & Gin


Ingredients:
leeks, potatoes, chicken bouillon, butter, ginger, fresh chives, sour cream, olive oil

Directions:
Wash and peel the potatoes and cut into small chunks.
Wash and chop leeks.
Peel and chop ginger (I couldn't find whole ginger in the supermarket, so I just used regular ground ginger, 1 to 1-1/2 tsp, I think.] Cut or tear the bread into small pieces.
Heat olive oil in a pan and add bread.
Brown bread until just toasted.
Move bread onto a paper towel-lined plate to absorb excess oil.
Wash and chop chives (Here again, I just used dried chives as the store was out of fresh.].
In a large saucepan, cook potatoes in the bouillon for 25 minutes.
In a sautée pan, melt butter and stir in ginger.
Then add the leeks and let sautée 8 minutes, stirring often.
When the potatoes are ready, add the leeks and the bread to the saucepan.
Mix well.
Add salt and pepper to taste.
Pour into soup bowls.
Sprinkle with chives and serve topped with a spoonfull of sour cream.
Apple Butter from Alamogordo Apple Festival (New Mexico)


Ingredients:
applesauce, sugar, cinnamon, allspice, clove

Directions:
Mix together in large cooking pot. Bring to a strong boil and cook for about 10 to 15 minutes Reduce heat.
Cook on low temp until as thick as you desire.
Can be put in roaster and cooked in oven at 250 degrees, stirring occasionally.
Mini Hot Ham & Swiss Sandwiches


Ingredients:
deli ham, swiss cheese, butter, horseradish, dry mustard, green onions, poppy seed

Directions:
Put ham and swiss cheese on small buns.
Spread with sauce.
Put in baking dish; cover with foil.
Bake at 350 for 30 minutes.
Perfect Pilaf Rice


Ingredients:
basmati rice, water, salt, turmeric, bay leaf, cloves, cinnamon

Directions:
Wash rice well, put water on to boil with salt., Preheat oven to 350F and grease a 10*13 pan., Add rice and all other ingredients to boiling water., Boil for 10 minutes, take off pan and rinse well under running water., Spread rice in roasting pan and place in oven., Bake for 10-15 minutes., Serve or add any other ingredients.