xiaoxl/recipe_data huggingface dataset:
Simple Roasted Butternut Squash
Category: side-dish
By MChele

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Ingredients:
1  butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 176.8
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 30.3 g
Sugars: 5.6 g
Dietary fiber: 5.1 g
Protein: 2.6 g
Sodium: 10.6 mg
Veal Stew
Category: soups-stews-and-chili
By MNKENNEY

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish!  This tomato and white wine sauce keeps the meat tender and moist during cooking.  Serve over buttered noodles.  Hope you enjoy it as much as our family does.

Ingredients:
4 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

Directions:
In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender. Add meat to the pot, and brown evenly. Stir in tomato sauce and white wine.  Season with salt and pepper to taste.  Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 464.2
Fat: 25.4 g
Saturated fat: 6.3 g
Carbohydrates: 6.9 g
Sugars: 3.7 g
Dietary fiber: 1.3 g
Protein: 44.8 g
Cholesterol: 204.1 mg
Sodium: 512.1 mg
Peanut Butter Blossoms
Category: desserts
By ramsey_luver

This started as my mother's recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!

Ingredients:
1 ½ cups peanut butter
1 cup shortening
⅔ cup white sugar
⅔ cup brown sugar
¼ cup milk
2  eggs
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
¼ cup white sugar, or as needed
2 (12 ounce) bags milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Directions:
Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth. Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets. Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

Prep time: 15 mins
Cook time: 10 mins
Total time: 4 hrs 25 mins
Yields: 4 dozen cookies

Calories: 215.9
Fat: 12.9 g
Saturated fat: 4.6 g
Carbohydrates: 22.7 g
Sugars: 7.6 g
Dietary fiber: 1.2 g
Protein: 4.1 g
Cholesterol: 10.9 mg
Sodium: 153.8 mg
Walnut Rosemary Quinoa


Ingredients:
onion, quinoa, red bell pepper, water, tamari soy sauce, low sodium soy sauce, fresh rosemary, dried rosemary, fresh peas, walnuts

Directions:
Preheat oven to 350 degrees.
Heat oil in saucepan; add onion and quinoa.  Sauté over medium heat, stirring constantly for about 3 minutes.
Add pepper and sauté an additional 2 minutes.
Add water, soy sauce, rosemary and peas. Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
Meanwhile, roast walnuts in oven for 3-5 minutes.
When quinoa is cooked, turn off heat and mix in walnuts.
Let sit an additional 10 minutes and serve.
Iced Cappuccino'


Ingredients:
2% low-fat milk, sugar, Cool Whip

Directions:
Add 1 Cup crushed ice, 2 Cups 2% Milk, 5 Tsp Sugar, 1/4 Cup Coffee Creamer to blender.
Blend for 5 Minuetes or until smooth.
Pour in drinking glass.
Add whip cream to Ice Cap, Drizzel with chocolate syrup and Enjoy!
Jojo's Lemon Pound Cake
Category: desserts
By HyggeBaking

Same taste as your grandmother's lemon pound cake, but fluffy like the slice at your local coffee shop! Serve with seasonal fruit, whipped cream, your favorite glaze, or just a cup of coffee. Pairs great with summer nights and a cup of tea.

Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup milk
lemon, zested and juiced
1 teaspoon vanilla extract
1 cup unsalted butter, at room temperature
1 ½ cups white sugar
3  eggs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan. Whisk flour, baking powder, and salt together in a bowl. Mix milk, lemon juice, and vanilla extract together in a small bowl. Beat butter and lemon zest with an electric mixer until light and fluffy, about 5 minutes. Add sugar and beat until fluffy again. Don't let butter get too warm. Beat in eggs one at a time, making sure each one is fully incorporated before adding the next. Add the flour mixture alternately with the milk mixture, beating batter after each addition. Pour batter into the prepared loaf pan. Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 70 minutes. Run a table knife around the edges and cool in the pan for 15 minutes. Invert onto a wire rack to cool.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 45 mins
Yields: 1 loaf

Calories: 498.6
Fat: 25.4 g
Saturated fat: 15.3 g
Carbohydrates: 63.6 g
Sugars: 38.3 g
Dietary fiber: 1.5 g
Protein: 6.3 g
Cholesterol: 131.6 mg
Sodium: 137.8 mg
Avocado Deviled Eggs


Ingredients:
eggs, avocado, mayonnaise, black pepper, salt, lemon juice, cilantro, shallot, bacon

Directions:
Slice eggs in half, and scoop out yolks. Set whites aside, and place yolks in a mixing bowl.
Add mayonnaise, salt, pepper, lemon juice and avocado to the bowl with the egg yolks.
Mix egg yolk mixture until mostly smooth and everything's combined.
Stir cilantro, shallots and jalapeño peppers, if desired, into the egg yolk mixture.
Scoop avocado egg yolk mixture into the empty egg white halves.
Top each egg half with crumbled bacon.
Refrigerate until ready to serve. Sprinkle with hot sauce for a extra kick.
Chex Party Mix


Ingredients:
butter, Worcestershire sauce, seasoning salt

Directions:
Melt butter with worshiesire and salt.
Mix cereal, nuts and pretzels together in large pan.
Cover with butter mixture.
Bake for an hour at 225-250; stirring mix every 20 minutes.
I like to add other cereals to mix it up.  Some of my favs: Crispix, Life and Quaker Oat Squares.
Cottage Cheese Fluff
Category: desserts
By Jamie

Low-fat cottage cheese is mixed with Cool Whip Lite® and dry sugar-free gelatin to create a delightful dessert. You can use any flavor Jell-O; I prefer lemon or orange.

Ingredients:
3 cups low-fat cottage cheese
2 (0.3 ounce) packages sugar-free lemon flavored Jell-O® mix
1 (8 ounce) container lite frozen whipped topping, thawed

Directions:
Place the cottage cheese in a food processor and blend until creamy. Whisk in the flavored gelatin powder, then fold in the thawed whipped topping. Refrigerate until serving.

Prep time: 5 mins
Total time: 35 mins
Yields: 6 servings

Calories: 183.4
Fat: 4.1 g
Saturated fat: 4.1 g
Carbohydrates: 18.2 g
Sugars: 8.9 g
Protein: 15.8 g
Cholesterol: 4.8 mg
Sodium: 518.9 mg
Dairy Free Pumpkin Pie


Ingredients:
canned solid-pack pumpkin, soft silken tofu, honey, vanilla-flavored soymilk, light brown sugar, salt, ground ginger, cinnamon, nutmeg, unsalted margarine

Directions:
In a blender, combine the silken tofu and honey until smooth, adding small quantities of soy milk until mixture has the consistency of sweetened condensed milk.
Combine pumpkin, tofu mixture, sugar, salt, butter, and spices in a sauce pan.  Stir over medium heat until margarine has completely melted.
Add egg yolks to mixture and blend well.
Add lemon extract and blend inches
Gently fold in stiffened egg whites and let mixture cool for a few minutes.
Pour into pie crust and bake at 500 degrees for 8 minutes.  Reduce heat to 325 degrees and bake for an additional 25-30 minutes.
Let pie cool for one hour before serving.
Baking hint:  To prevent edges of piecrust from burning, take a square of aluminum foil and cut an 8" or 9" hole in the center.  Lay over top of pie, exposing pie mixture but covering the edges of the crust.  Bake pie according to directions above.
Broccoli Cheese Quinoa Soup


Ingredients:
broccoli, butter, onion, quinoa, chicken, aged cheddar cheese

Directions:
Separate the broccoli into smaller, bite-sized pieces and set aside.
Melt butter n a large saucepan over medium heat.  Add the onion and saute until softened, about 8 to 10 minutes.
Add the broccoli, quinoa and chicken stock into the saucepan.  Cover and reduce the heat to low.  Simmer for about 18 minutes, until quinoa is tender.
Puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor.
Return the soup to the saucepan and add the cream.
Season with salt and pepper.
Reheat the soup on low heat, being careful not to boil it.  When the soup is hot, stir in the cheese until just melted and serve immediately.
Blackberry Mascarpone Tart with Thyme Shortbread Crust
Category: desserts
By Kim's Cooking Now

Buttery shortbread with a hint of thyme, topped with a sweet mascarpone cream and a beautiful blackberry swirl. You'll be sure to impress your guests with this beautiful summer tart!

Ingredients:
½ cup butter, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
1  egg
2 cups flour
1 teaspoon fresh thyme leaves
½ teaspoon salt
1 (6 ounce) container fresh blackberries, divided
½ tablespoon white sugar
1 teaspoon cornstarch
1 teaspoon cold water
1 (8 ounce) container mascarpone cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
¾ cup heavy cream
1 tablespoon sugar
1 sprig mint leaves for garnish  (Optional)

Directions:
Beat butter in a large bowl with an electric mixer until creamy. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract; mix to combine. Add egg and mix until incorporated. Gradually beat in flour, thyme, and salt. Dough should come together and pull away from the sides of the bowl. Knead dough slightly and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom. Press dough evenly into the prepared tart pan. Bake in the preheated oven until lightly browned, 12 to 14 minutes. Remove from oven and allow to cool completely before filling, about 30 minutes. Combine 3 ounces of blackberries and 1/2 tablespoon sugar in a small saucepan over medium-low heat. Cook, stirring frequently and crushing the berries with a spoon, 4 to 5 minutes. Remove from heat and press mixture through a fine mesh sieve to remove all seeds and collect as much of the berry pulp as you can. Discard any seeds and solids left behind in the sieve and return crushed berries to the saucepan. Mix together cornstarch and cold water in a small bowl. Add cornstarch mixture to the saucepan with the berry sauce; cook over medium heat until mixture comes to a boil and starts to thicken, 3 to 5 minutes. Remove from heat and let cool. Combine mascarpone cheese, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract in a bowl. Beat with an electric mixer until smooth. Beat cream in a separate chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Fold whipped cream into the mascarpone mixture and mix well. Spoon filling into the cooled tart crust and spread evenly. Using a teaspoon, drop spoonfuls of the smooth blackberry sauce on top of the filling. Using a knife, gently cut through sauce and filling to swirl. Garnish the top of the tart with the remaining 3 ounces blackberries and fresh mint.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 402
Fat: 27.1 g
Saturated fat: 15.7 g
Carbohydrates: 35.6 g
Sugars: 14.8 g
Dietary fiber: 1.5 g
Protein: 5.5 g
Cholesterol: 95.5 mg
Sodium: 208.3 mg
Easy Vegetable Pot Pie
Category: main-dish
By KDCG

This pie takes only a few minutes of preparation time.  The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme.  The kids are sure to love this savory pastry.

Ingredients:
1 (10.75 ounce) can  condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
½ cup milk
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 (9 inch)  frozen prepared pie crusts, thawed
1  egg, lightly beaten

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper. Spoon filling into bottom pie crust.  Cover with top crust, and crimp edges to seal.  Slit top crust, and brush with beaten egg if desired. Bake for 40 minutes.  Remove from oven, and cool for 10 minutes before serving.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 servings

Calories: 380.2
Fat: 21.1 g
Saturated fat: 3.8 g
Carbohydrates: 40.8 g
Sugars: 1.4 g
Dietary fiber: 4.1 g
Protein: 6.1 g
Cholesterol: 34.6 mg
Sodium: 873 mg
Margarita Punch


Ingredients:
frozen limeade concentrate, powdered sugar, limes

Directions:
Combine the concentrates, powdered sugar, and crushed ice in a large freezer proof container.
Cover tightly and freeze for at least one hour (or for many days depending on how early you're planning ahead].
Place the frozen mixture into a large punch bowl.
Slowly pour in the soda and add the lime and/or lemon slices.
Serve in chilled (salt rimmed optional] glasses.
Stir Fried Prawns in Chilli Bean Sauce


Ingredients:
garlic, ginger, bean sprouts, spring onions, asparagus, capsicum, soya sauce, soya sauce, oyster sauce, chili bean sauce, cornflour

Directions:
Shell the prawns, remove the heads, devein and cut in half,the flesh should be about the size of your thumb -, of if you have small prawns double the amount, shell etc but do not cut in half.
Place in a small bowl, cover and place in the fridge.
Blanch the asparagus, and add to the bean sprouts ginger, garlic, red capsicum and spring onions.
In a measuring cup make the 1/2 cup of chicken stock and add the oyster sauce both the Soya sauces, the sesame oil and the chilli bean Sauce add the cornflour mixed in enough water to make a thick paste.
Heat the wok, adding the oil and stir fry the vegetables, ginger and garlic until cooked but still crisp.
I do my Chinese cooking a different way by then putting the vegetables in a warm dish in the oven then, adding a dash more oil toss the prawns in and stir fry for just a couple of minutes.
Add the Chicken stock and the rest of the ingredients to the prawns, bring to the boil and immediately add the vegetables back to the wok,stirring to get the sauce mixed through the dish,.
Serve immediately with plain boiled noodles of your choice - absolutely delicious.
Fried Calamari


Ingredients:
milk, flour, sweet paprika, cayenne pepper, eggs, lemon wedge, olive oil, shallot, garlic clove, tomato paste, anchovy fillets, black olives, capers, tomatoes, fresh parsley, lemon, zest of

Directions:
Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.
Mix the milk and lemon juice in a large bowl. Let rest for 5 minutes until it thickens. Add the garlic hot sauce. Add the calamari and soak in the buttermilk for up to 4 hours.
In a bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika and cayenne. Beat the eggs in another bowl.
Remove the calamari from the buttermilk and drain. Dip into the beaten egg, and then the flour mixture.
Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360 degrees F, or set a deep fryer to 360 degrees F. Fry the calamari, in batches, until brown and crispy, about 4 minutes. Place on a plate and pat dry any excess oil. Sprinkle with salt and pepper. Serve with the Puttanesca Dipping Sauce and lemon wedges.
Puttanesca Dipping Sauce:
Heat the olive oil in a saucepan over medium heat. Add the shallot and saute for 2 minutes. Add the garlic, tomato paste, anchovies, olives, capers and tomatoes. Saute for another 5 minutes. Season with salt, pepper and chile flakes. (Add a little water if it's too thick.] Stir in the parsley and lemon zest.
Strawberry Bacon Romaine Salad


Ingredients:
romaine lettuce, red onion, strawberry, bacon, sugar, butter, mayonnaise, milk, sugar, poppy seeds, raspberry vinegar

Directions:
Toast almonds with sugar and butter mixed together in 350 degree oven until lightly browned (watch closely] Tear lettuce leaves and toss with red onions, strawberries and chopped fried bacon.
When almonds are cool sprinkle on top of salad.
Whisk dressing together and pour over salad and toss all together.
Delightful salad.
Believe me you will receive many compliments on this one!
Carrot Coconut Brownies


Ingredients:
flour, salt, baking powder, baking soda, cinnamon, nutmeg, butter, brown sugar, egg, vanilla, carrot, coconut, raisins, walnuts, light cream cheese, vanilla, powdered sugar

Directions:
Preheat oven to 350°F Butter a 9 inch square pan.
In a small bowl, combine flour, salt, baking powder, baking soda and spices; set aside.
In a medium-sized saucepan, melt butter over low heat. Remove from heat and beat in sugar, then egg and vanilla. Stir in carrots and flour mixture thoroughly. Fold in pineapple, coconut, raisins and walnuts. Combine gently. Pour into pan.
Bake 30 minutes or until golden and toothpick inserted in center comes out clean. Let cool completely in pan.
Frost with Orange Cream Cheese Frosting and let set until firm.
Mark into bars. Chill, then cut through bars with a sharp knife.
Orange Cream Cheese Frosting:
Blend cream cheese with orange juice and vanilla.
Gradually add powdered sugar, beating until creamy. Blen in orange rind.
Savory Slow Cooker Bean and Green Soup


Ingredients:
vegetable broth, tomato puree, great northern beans, brown rice, onion, dried basil, salt, black pepper, garlic cloves, fresh spinach, kale leaves, parmesan cheese

Directions:
In a 4 quart slow cooker, combine broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
Cover; cook on low 5-7 hours or high 2-3 hours.
Just before serving, stir in spinach or kale.
Sprinkle with parmesan cheese to taste.
Best Fried Green Tomatoes
Category: side-dish
By Diana Swenson-Siegel

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy.  Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

Ingredients:
4 large green tomatoes
2  eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

Directions:
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 243.2
Fat: 27 g
Saturated fat: 4.3 g
Carbohydrates: 56.3 g
Sugars: 9.9 g
Dietary fiber: 4.6 g
Protein: 12.6 g
Cholesterol: 95.4 mg
Sodium: 1136 mg
Chili Lasagna


Ingredients:
ricotta cheese, cheddar cheese, scallions, whole kernel corn, egg, salt, black pepper

Directions:
Preheat oven to 350 degrees.
Coat a 9" x 13" baking dish with nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
Spread 3/4 cup chili over the bottom of the baking dish.
Place 3 lasagna noodles over the chili.
Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
Place 3 noodles over the chili then top with the remaining chili.
Place the 3 remaining noodles over the chili
Top with the remaining cheese mixture then top with the remaining chili.
Cover tightly with aluminum foil.
Bake for 30 minutes
Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
Bake for 10 more minutes.
Remove the oven.
Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
Thai Fish Cakes


Ingredients:
spring onions, egg, cornflour, fish sauce, coriander leaves, red curry paste, red chili pepper, green beans, salt

Directions:
Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl.
Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside.
Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
Step 4: Serve hot with chili sauce.
Po Boys With Gravy


Ingredients:
mayonnaise, dill pickles, mozzarella cheese

Directions:
Preheat oven to 375°F., Split hoagie rolls top with mayonnaise as desired., Top with deli meat., On top of deli meat, place pickles., Place mozzarella cheese on top of pickles and other side of roll., Bake sandwiches for 10 min at 375°F., Prepare brown gravy per package., Top cooked Po'boys with gravy and enjoy., You can add onions and such but we don't like them so it's your choice!, Salt and pepper to taste.
Green Beans and Pearl Onions


Ingredients:
green beans, summer savory, olive oil, ham

Directions:
If you are using fresh green beans, boil them 5 to 8 minutes or until they are tender.
Sauté the pearl onions in the olive oil until they are translucent.
Add the green beans (with ends removed] and summer savory and cook over low heat until heated through.
Season to taste with salt and pepper, add some unsalted butter if desired and serve hot.
Make it even yummier and heartier by throwing in some crumbled bacon or small diced ham.
For a Vegan/Vegetarian version omit the optional bacon and ham or use Vegetarian bacon or Vegetarian ham.