xiaoxl/recipe_data huggingface dataset:
Pork Schnitzel With Lemon-Caper Cream


Ingredients:
all-purpose flour, poultry seasoning, eggs, dijon-style mustard, canola oil, unsalted butter, shallots, dry white wine, chicken broth, heavy cream, small caper

Directions:
Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
Sprinkle both sides of medallions with lemon juice.
Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
In a deep pie plate, beat the eggs and mix in the mustard.
Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
Place in refrigerator for 15 minutes.
For the cream sauce, melt the butter in a small heavy saucepan.
Add shallots and sauté over medium heat until fragrant (approximately 2 minutes].
Remove saucepan from heat; add the wine, chicken broth and cream.
Return saucepan to heat and bring to a boil.
Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
Remove sauce from heat and stir in lemon curd & capers.
Serve with buttered spaetzle and garnish with lemon wedges.
My Most Favorite Brownies


Ingredients:
flour, salt, unsalted margarine, sugar, vanilla extract, white chocolate chips

Directions:
Preheat the oven to 350 degrees F.
Grease an 11 x 7 inch baking pan.
In a bowl combine the flour and salt, stirring to blend.
In a double boiler over hot water, or in the microwave, combine the margarine and the coarsely chopped chocolate.
Heat, stirring occasionally, until melted and shiny.
Remove from heat and let the mixture cool to room temperature, stirring occasionally.
Combine the sugar, eggs and cooled chocolate mixture.
Beat on medium speed until well mixed.
Blend in the vanilla.
Turn off the mixer and add the dry ingredients at one time, and blend on low speed until incorporated.
Scrape down the sides of the bowl with a rubber spatula (refrain from licking, I know it's difficult].
Stir in the dark and white chocolate chips.
Scrape the batter into the prepared pan and level the top.
You make now like what's leftover in the bowl.
Use your discretion how much you leave in the bowl.
Bake for 30 minutes for fudgy brownies, a cake tester will come out with some batter on it.
DO NOT OVERBAKE!
Remove the pan from the oven to a wire rack and let it cool slightly.
Keep covered with plastic wrap in the fridge for up to 4 days.
These are also amazing frozen, just make sure you have a good dentist.
Homemade Chicken Fajitas
Category: world-cuisine
By Mark A. Sheeler

Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.

Ingredients:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1 ½ pounds skinless, boneless chicken breast, cut into strips
4 tablespoons olive oil, or more as needed
2  bell peppers, sliced
1  onion, thinly sliced
8 (6 inch) flour tortillas

Directions:
Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl. Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours. Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour. Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes. While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

Prep time: 25 mins
Cook time: 10 mins
Total time: 5 hrs 35 mins
Yields: 8 fajitas

Calories: 560.4
Fat: 23.3 g
Saturated fat: 4.4 g
Carbohydrates: 43.9 g
Sugars: 6.3 g
Dietary fiber: 5.3 g
Protein: 42.4 g
Cholesterol: 96.9 mg
Sodium: 1099.1 mg
Bombay Salad


Ingredients:
sour cream, chutney, curry powder, lime juice, turkey, raisins, green leaf lettuce, iceberg lettuce, cantaloupe, honeydew melon

Directions:
Combine sour cream, chutney, curry and lime juice. Mix well.
In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
Cover and chill chicken mixture and remaining dressing.
To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
Stir coconut and almonds into chicken mixture.
Spoon mixture into center of bowl or platter.
Arrange melon slices around chicken mixture.
Serve remaining dressing on the side.
Chicken Cordon Blue Casserole #5FIX


Ingredients:
ham, swiss cheese

Directions:
Preheat oven at 350 degrees.  Spray with a nonstick cooking spray a 7 x 11 inch baking dish.
In a large bowl combine chicken, ham and cream of mushroom soup.  Pour chicken mixture in casserole and top with mashed potatoes sprinkle with cheese.  Bake for 35 minutes.
Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish
Category: main-dish
By USA WEEKEND Pam Anderson

If you run out of time to assemble the sandwiches, simply set out the spiral-cut ham along with the relish, mustard and rye bread, and let people assemble their own.

Ingredients:
2 tablespoons vegetable oil
2 large onions, cut into medium dice
4 teaspoons minced fresh rosemary
½ teaspoon ground cloves
1 (16 ounce) can whole berry cranberry sauce
1 (16 ounce) package cocktail rye bread
¼ cup Dijon mustard
2 pounds thin ham slices from a baked spiral-cut ham (or substitute Black Forest ham), cut to fit rye bread
12 ounces thinly sliced Swiss cheese, cut to fit rye bread Arugula or other baby salad greens
44  Toothpicks

Directions:
Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.) To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 44 sandwiches

Calories: 114
Fat: 4.9 g
Saturated fat: 2.1 g
Carbohydrates: 10.9 g
Sugars: 3.3 g
Dietary fiber: 1.1 g
Protein: 6.5 g
Cholesterol: 18.9 mg
Sodium: 388.7 mg
Chicken, Mushrooms and Sugar Snap Peas over Rice


Ingredients:
water, olive oil, garlic cloves, whole mushrooms, chicken broth, fresh thyme, tarragon, boneless skinless chicken breasts, salt, pepper, cornstarch, cold water, frozen sugar snap peas

Directions:
Cook rice in 1 1/2 cups water as directed on package.
Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.
Add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened.
Add broth and thyme; heat to boiling.
Sprinkle chicken breasts with salt and pepper; add to skillet.
Reduce heat to medium-low; cover and cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170*], turning once.
In small bowl, mix cornstarch with 1 tablespoon cold water until smooth.
Stir into chicken mixture.
Increase heat to medium-high.
Add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot.
Serve chicken with sauce and vegetables over rice.
Sherry Grilled Chicken


Ingredients:
chicken breasts, salt, ground pepper, dry sherry, lemon juice, honey, mustard seeds, sherry wine vinegar, brown sugar, Dijon mustard, honey, ketchup, molasses, lemon juice

Directions:
Mix marinade ingredients together.
Marinate chicken breasts for 24 hours, turning fairly often.
Remove chicken from marinade, leaving some of the mustard seeds on the chicken.
Season chicken with salt and pepper, to taste.
Grill chicken skin side up over indirect, medium heat until juices run clear--about 60 minutes.
While the chicken is cooking, combine the sauce ingredients and cook over low heat.
Enjoy!
Old Bay® Fried Shrimp
Category: seafood
By EPHESIS

This is an old recipe used by many of the seafood restaurants in Florida for Old Bay® fried shrimp. Excellent for fish, shrimp, scallops!

Ingredients:
1 pound large shrimp, peeled and deveined
3 large eggs, or more as needed
2 cups milk, or more as needed
peanut oil for frying
2 cups all-purpose flour
2 cups yellow cornmeal
½ cup seafood seasoning (such as
®)

Directions:
Place each shrimp on a flat work surface and butterfly by slicing horizontally through the middle, being careful not to cut all the way through to the other side. Whisk eggs in a bowl; mix in milk. Place shrimp in milk mixture and soak for 1 hour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mix flour, cornmeal, and seafood seasoning together and pour into a zip-top bag. Place 5 to 6 shrimp in the bag and shake well. Drop shrimp in the hot oil and fry until golden brown and opaque in the centers, about 5 minutes. Remove and place on paper towels to soak out oil. Repeat with remaining shrimp.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 759.5
Fat: 15.2 g
Saturated fat: 4 g
Carbohydrates: 112.1 g
Sugars: 7.6 g
Dietary fiber: 7.4 g
Protein: 39.7 g
Cholesterol: 321.8 mg
Sodium: 3575.6 mg
Blood Orange Mojito


Ingredients:
icing sugar, fresh lemon juice, lime juice, mint leaves, white rum, ginger ale

Directions:
Combine the sugar, lemon juice and mint leaves in a tall glass; mash with the back of a spoon.
Mix in the rum and blood orange juice.
Fill glass with ice.
Top with a splash of ginger ale.
Brownie Goody Bars


Ingredients:
salted peanuts, creamy peanut butter

Directions:
Heat oven to 350 degrees.
Make brownies as directed on package for 13" x 9" pan, and cool completely.
Frost brownies with frosting.
Sprinkle with peanuts, refrigerate.
Measure cereal into large bowl; set aside.
Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly.
Pour over cereal in bowl, stirring until evenly coated.
Spread over frosted brownies.
Cool completely in refrigerator before cutting.
Apple Cinnamon Oatmeal


Ingredients:
water, quick-cooking oats, apple, cinnamon, brown sugar, artificial sweetener, lemon juice

Directions:
Bring 4 cups of water to a boil.  Add 2 cups of quick cooking oats.  Cook according to directions on the box.
While water is boiling and oats are cooking, slice apple.
Chop apple.
Place chopped apple into a bowl and add a few dashes of cinnamon, enough to cover the top layer of apples.
Add 1 teaspoon lemon juice and the brown sugar.
Mix together the apples and sweeteners.
When the oatmeal has thickened and is gently bubbling (over medium-high heat] -- drop in the apples.
Once all the apples are into the oatmeal -- Stir them in and cook for 1-5 minutes.  If you want crisper apples, just cook for a minute.  If you want softer apples, cook for 5 minutes.  If you want medium-crispy-medium-soft apples, cook for 3 minutes.  You get the idea, right?.
Serve Apple Cinnamon Oatmeal.
Cheese Ball  Pate the Spicy Way


Ingredients:
Philadelphia Cream Cheese, cheddar cheese, sour cream, green peppers, dill pickles, chives, garlic cloves, walnuts, ham, lemon juice

Directions:
You mix all the ingredients together, for the exception of the sliced ham and the hot  sauce.  Mix very well till it forms a ball.  You then place it on a serving dish and let set aside.
Meanwhile grind up the ham in a food processor.  Pat this around the cheese ball till it's fully covered.
You then pour the hot sauce into a bowl and squeeze a dash of lemon juice.  Mix a little and then spread over ham,making sure its coated well.
Serve with you favourite crackers and enjoy!
Slow Cooker Jambalaya (Vegan)
Category: soups-stews-and-chili
By Maggie Huffman

A good meal to freeze and throw in the slow cooker on a busy day. I prefer the rice cooked separately. You can substitute Creole seasoning for the Cajun seasoning and bok choy for the celery, if desired.

Ingredients:
1 tablespoon olive oil, or to taste
1 (28 ounce) can diced tomatoes with juice
8 ounces seitan, cut into cubes
8 ounces smoked vegan sausage, cut into 2-inch slices
½ large onion, chopped
½ large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 cup vegetable broth
2 cloves garlic, minced
1 tablespoon miso paste
1 ½ teaspoons Cajun seasoning
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup rice
1 tablespoon chopped fresh parsley, or to taste  (Optional)

Directions:
Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock. Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

Prep time: 25 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 55 mins
Yields: 6 servings

Calories: 334.4
Fat: 10.3 g
Saturated fat: 1.7 g
Carbohydrates: 40.8 g
Sugars: 5.2 g
Dietary fiber: 3.8 g
Protein: 19.9 g
Sodium: 965.3 mg
Chicken N Sausage Delicious


Ingredients:
oregano, salt, chicken, hot Italian sausage link, paprika, pepper

Directions:
Arrange potatoes in large shallow 3 quart casserole.
Mix seasonings and sprinkle some on potatoes.
Arrange chicken and sausage on top.
Pour oil over mixture and sprinkle remaining seasonings.
Cover and bake at 425* for 1 hour.
Reduce heat to 375*; uncover and bake 15 minutes longer or until chicken and potatoes are well browned.
Banana Chocolate Chip Cookies
Category: desserts
By Evelyn Brown

This recipe uses very ripe bananas, the ones which you would not want to eat.  The riper the bananas are, the more flavor they have.

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup white sugar
⅔ cup butter, softened
2  eggs
1 teaspoon vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets. Bake in preheated oven for 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 3 dozen

Calories: 275.9
Fat: 13.2 g
Saturated fat: 7.8 g
Carbohydrates: 39.2 g
Sugars: 22.9 g
Dietary fiber: 1.9 g
Protein: 3.5 g
Cholesterol: 38.7 mg
Sodium: 195 mg
Irish Brownies With Irish Cream Frosting


Ingredients:
butter, sugar, eggs, irish cream, all-purpose flour, baking powder, salt, cream cheese, butter, margarine, irish cream, powdered sugar

Directions:
BROWNIES:
Preheat oven to 350°F.
Prepare an 8-inch square baking pan by greasing it.
Melt chocolate and butter in medium, heavy saucepan over low heat (I use a double boiler]. Remove from heat. Stir in sugar. Whisk in eggs, one at a time, mixing well after each addition. Whisk in liqueur.
Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended.
Spread batter evenly in prepared pan.
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack; cool completely.
FROSTING:
Add cream cheese and butter to small bowl and beat with electric mixer at medium speed until smooth. Beat in liqueur. Gradually beat in powdered sugar until smooth.
Spread over cooled brownies.
Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.
Asian Roll Lettuce Wrap
Category: appetizers-and-snacks
By Liz

This is a easy, wonderful, light yet filling meal with turkey or beef, rice and fresh veggies! Fun to eat! You will need at least eight 10-inch bamboo skewers for cooking the meat.

Ingredients:
1 pound ground turkey
1 tablespoon light soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh ginger root
1 cup brown rice
1 cup water
16  large lettuce leaves
1 cup shredded carrots
1 cup green onions, thinly sliced
1 cup sliced red bell pepper
1 cup sliced radishes
⅓ cup light soy sauce
⅓ cup water
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon sugar

Directions:
In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and  roll into ovals. Cover and refrigerate. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 368.9
Fat: 9.9 g
Saturated fat: 2.4 g
Carbohydrates: 42.8 g
Sugars: 6.8 g
Dietary fiber: 5.8 g
Protein: 28.6 g
Cholesterol: 83.6 mg
Sodium: 951.3 mg
Kahlua French Toast


Ingredients:
eggs, milk, pure vanilla extract, cinnamon, nutmeg, Kahlua, pecans, sweetened coconut

Directions:
Beat eggs, add remaining ingredients ( except bread, pecans and coconut ].
Dip bread slices in egg mixture and cook on hot, lightly oiled skillet or griddle  until golden brown on each side.
Sprinkle some pecans and coconut on top of each serving, Or serve with your favourite syrup or top with fruit.
Macaroni and Cheese (Leo Tolstoy's Family Style)


Ingredients:
macaroni, parmesan cheese, flour, butter, carrot, onion, turnip, potato, salt, pepper

Directions:
Bring a large pot of heavily salted water to a boil over high heat.
Make the vegetable sauce(see recipe below] while waiting for water to boil.
When water has began to boil Add the pasta and cook until for about 5-10 minutes until Al dente( firm yet springy to the touch].
Strain and add butter; set aside until needed.
On a large skillet or large casserole dish place 1/3 of pasta and add the vegetable sauce and shredded cheese,then add another layer with pasta, sauce and cheese. Repeat until skillet or Casserole dish is full.
Put skillet or casserole dish in to the oven for 20 minutes 302 F (150C].
When done sprinkle Parmesan on top and serve with fresh chopped basil and fresh tomatoes.
Vegetable Sauce: slice carrots, onions, rutabagas or turnips, and potatoes into small pieces. In a large pot, add a tablespoon butter then add the vegetables. Sautee the vegetables until onions are translucent. Add 1 table spoon butter and flour and cook until a reux forms( blond colored paste] Add 1cup of chicken stock(add more as necessary] and a spoon of sugar. Cook until the vegetables become soft. Than puree it. Add salt and pepper to taste.
Pasta Escargot


Ingredients:
butter, shallots, garlic clove, heavy cream, sour cream, parmesan cheese, spaghetti, fresh parsley, fresh ground black pepper

Directions:
Saute the shallots and garlic in the butter until they are softened., Add the snails and the wine and let it bubble until reduced slightly., When reduced, add the cream, sour cream and mix it all together., Stir in the parmesan cheese., Serve tossed with about 3/4 lb of spaghetti., Top with some chopped fresh parsley.
Pumpkin Pie With Pecan Streusel Topping


Ingredients:
fresh pumpkin, canned pumpkin, sweetened condensed milk, cinnamon, ginger, nutmeg, salt, pecans, brown sugar, flour, cinnamon, nutmeg, butter

Directions:
Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/2 tsp cinnamon, 1/2 teaspoons ginger.
1/2 teaspoons nutmeg, 1/2 teaspoons salt, and orange juice all together.
Pie Topping: In a separate bowl, mix pecans, brown sugar, flour, 1/2 teaspoons cinnamon, 1/4 teaspoons nutmeg and butter.
Make sure to bake your pie crust for 10 minutes in 425 degree oven before adding the pie filling and topping.
Once pie crust is baked for 10 minutes, add pumpkin pie filling to pie shell and bake at 400 for 30 minutes.
Reduce heat to 350 and bake another 30 minutes.
Place pecan topping on pie and bake for another 15 minutes.
Let cool before serving.
Popcorn Granola


Ingredients:
quick-cooking oats, golden raisin, sunflower seeds, margarine, light brown sugar, honey, ground cinnamon, ground nutmeg

Directions:
Preheat oven to 350 degrees F.
Spread oats on an ungreased baking sheet & bake 10-15 minutes or until lightly toasted.
In a large bowl, combine oats, popcorn, raisins, dried fruit & sunflower seeds.
In a small saucepan, combine margarine, sugar, honey, cinnamon & nutmeg  & heat over a medium setting until margarine is melted.
Drizzle over popcorn mixture, then toss to coat.
Best when served right away!
Bacon Wrapped Stuffed Pork Chop


Ingredients:
boneless pork chops, butter, garlic cloves, mushrooms, sharp cheddar cheese, feta cheese

Directions:
In a shallow cooking pan over med heat add butter, garlic, onion.
After a minute or two add mushrooms.
Cook until soft (eat it -- ].
Take pork chops, cut down the center (almost completely through].
Add part of the sharp cheddar and feta.
and sauteed mushrooms.
add another small layer of cheese.
(repeat until stuffed, using a spoon each time to pat-down each layer].
Skewer the pork chops to close in the stuffing & hold the bacon.
add:salt, pepper, Lawry's Seasoning Salt, garlic salt.
Cook on BBQ until done (over med heat about 20 min].
Ham Mushroom Fettuccine


Ingredients:
fettuccine, lean ham, olive oil, onion, fresh mushrooms, flour, dried rosemary, pepper, fat-free evaporated milk, reduced-fat sour cream

Directions:
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute ham in oil until lightly browned.
Remove with a slotted spoon and set aside.
Add onion to skillet; saute for 4 minutes.
Add mushrooms; saute 3 minutes longer.
Stir in the flour, rosemary and pepper until blended.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add peas and sour cream.
Cook 2 minutes longer.
Drain fettuccini; stir into the mushroom mixture.
Add ham; heat through.