xiaoxl/recipe_data huggingface dataset:
Strawberry Oatmeal Bars


Ingredients:
flour, rolled oats, butter, light brown sugar, baking powder, salt

Directions:
Preheat oven to 375°F.
In a large bowl, mix everything together but the jam.
Measure out 2 cups of this mixture. Leave the rest in the bowl and set aside.
Take the 2 cups of the mixture and press it into the bottom of an 8 inches square pan, coated with cooking spray. Using a large spoon, distribute jam on top of the mixture in the pan. Spread it evenly all over. (I used the squeeze-bottle spread for this and it made this part of the process a lot quicker].
Take the remaining mixture and spread it over the jam. Press down lightly.
Bake 25 minutes.
Remove the pan from the oven and allow to cool for at least 15 minutes before cutting into bars.
Plantain Chips Sauce


Ingredients:
garlic cloves, limes, juice of, white vinegar, extra virgin olive oil

Directions:
First, mince the garlic cloves., Second, mix all other ingredients together., Third, throw all ingredients in a small sauce pan over medium heat., Fourth, stir until minced garlic is golden brown and remove from heat., Last, spread over hot fresh plantain chips and enjoy.
Fontina Pork Chops


Ingredients:
boneless pork chops, egg, olive oil, Fontina cheese, olive oil, prosciutto, mushrooms, garlic, marsala wine, chicken broth, cornstarch

Directions:
For the pork chops:  Preheat oven to 400 degrees.
Trim any excess fat from the chops. Season with salt and pepper. Dip the chops into the beaten egg, then into the bread crumbs until thoroughly coated.  Allow to sit for about 10 minutes so the crumb mixture adheres properly.  Heat the olive oil in an oven-proof pan (I used a 12" cast iron]. Place the breaded chops in the pan and cook for 2-3 minutes on each side until golden brown.  Note:  If not breading, brown the chops on both sides (stove top] then continue to the next step.
Place the pan in the oven and cook until the pork chops are fully cooked. Time will vary depending on the thickness of the chops, about 12-15 minutes in the oven.
For the sauce:  Prepare the sauce while the chops are cooking. Heat olive oil in a pan. Add the mushrooms and prosciutto. Cook for 8-9 minutes, until the mushrooms are tender and lightly browned.
Add the garlic. Cook for another minute or two. Then removed the cooked mushrooms, prosciutto, and garlic and set aside. Add the marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains.
Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. (Dissolving the cornstarch in a small amount of liquid before adding to the sauce will help to prevent lumps from forming.] Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken. Return the mushroom mixture to the pan and simmer for a minute to reheat.
To serve:  Upon removing the pork chops from the oven, sprinkle over the fontina cheese. Allow the pork chops to rest and the cheese to melt for a couple minutes. Then spoon the sauce over the chops and serve.
Green Beans With Zucchini and Bacon


Ingredients:
green beans, bacon, zucchini, onion, dried savory, thyme, salt, pepper

Directions:
Wash and snap green beans, then steam 3-4 minutes - should still be  a bit firm.
Drain and set aside in covered bowl.
In large skillet, saute bacon until crisp, remove with slotted spoon and set aside.
To the skillet, add enough oil to make about 1-2 tbsp of fat in the pan and saute onion, zucchini and the savoury or thyme.
Cook over medium-high heat until crisp-tender (4 min] and stir in beans, bacon, salt and pepper and heat through.
Instant Pot® Pizza Pasta
Category: uncategorized
By thedailygourmet

This is a quick meal to fix and can be customized with whatever pizza toppings you may like.

Ingredients:
1 tablespoon extra-virgin olive oil
½ pound Italian sausage
⅓ cup diced onion
2 anchovies anchovy fillets
⅓ cup diced bell pepper
½ cup sliced mushrooms
2 tablespoons sliced black olives
¾ cup brown rice rotini pasta
¼ cup Merlot wine
1 ½ cups pasta sauce
½ cup shredded mozzarella cheese
½ teaspoon garlic powder
¼ teaspoon Italian seasoning
salt and ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function. Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 374.8
Fat: 19.8 g
Saturated fat: 6.4 g
Carbohydrates: 30 g
Sugars: 10.6 g
Dietary fiber: 3.8 g
Protein: 15.9 g
Cholesterol: 34.8 mg
Sodium: 1055.7 mg
German Chocolate Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour, salt, chocolate chips, sugar, evaporated milk, butter, vanilla, flaked coconut, pecans

Directions:
For the Brownies:
Cream butter and sugar together.  Add eggs and blend well.  Add vanilla, salt, cocoa and flour.  Don't overbeat.  Pour into a greased 9x13-inch glass baking pan.  Bake at 350°F for 20-25 minutes.  Let cool.
Melt chocolate chips in microwave for 1 minute and drizzle with a spoon over brownies.
Melt caramel-flavored bits in microwave for 1 minute and drizzle over chocolate.
For the Frosting:
Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan.  Cook and stir over medium heat until thickened, about 12 minutes (Make sure to stir consistently for at least 10 minutes].  Add coconut and pecans.  Beat until thick enough to spread.  Pour over top of brownies.  You may want to place in the refrigerator to harden.
I drizzled some melted chocolate over the brownies and topped with pecans.
Jalapeno Plum Sauce


Ingredients:
red onion, garlic, purple plums, curry powder, allspice, honey, soy sauce, orange, lemons

Directions:
In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender.
Add the plums and stir in the curry powder and allspice.
Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices.
Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often.
The consistency should be like a chunky tomato sauce.
Remove from the heat and allow to cool to room temperature.
Bottle and chill the sauce.
This sauce can be made ahead of time and it freezes well.
Slow Cooker Chicken Jalfrezi
Category: world-cuisine
By judek27

This is a really simple chicken jalfrezi recipe that comes out beautifully in the slow cooker without much prep. You can make it as spicy as you want - although jalfrezi is normally medium spicy. Just put all the ingredients in the slow cooker and enjoy the smells throughout the house!

Ingredients:
4  boneless, skinless chicken breasts, cubed
2 tablespoons all-purpose flour
1 tablespoon oil
1 (14 ounce) can tomato sauce
1 large onion, coarsely chopped
1 large green bell pepper, chopped
2  fresh green chile peppers, chopped
2  fresh red chile peppers  (Optional)
2 ½ teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cloves garlic, coarsely chopped
½ teaspoon ground red chile pepper

Directions:
Dust chicken with flour in a bowl. Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine. Cook on Low until chicken is no longer pink at the center, about 6 hours.

Prep time: 15 mins
Cook time: 6 hrs 5 mins
Total time: 6 hrs 20 mins
Yields: 4 servings

Calories: 266
Fat: 8.1 g
Saturated fat: 1.6 g
Carbohydrates: 20.7 g
Sugars: 8.9 g
Dietary fiber: 4.7 g
Protein: 29.3 g
Cholesterol: 69.2 mg
Sodium: 590.9 mg
Citrus Quencher


Ingredients:
lemon juice, lime juice, sugar

Directions:
In a large pitcher or container, combine the lemon juice, lime juice and sugar; stir until sugar is dissolved. Stir in orange juice.
Refrigerate until serving. Add soda and ice cubes. Garnish with lime if desired.
Rocky Mountain High Coconut Cream Pie


Ingredients:
granulated sugar, cornstarch, milk, unsalted butter, pure vanilla extract, sweetened flaked coconut

Directions:
Mix sugar and cornstarch in large bowl until it resembles powder.
Add the light cream slowly in a steady stream, whisking constantly.  Beat well.
Add milk in the same way. Beat in egg yolks.
Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
When the mixture reaches a hard boil (when bubbles continue thru stirring] reduce heat to low, and simmer for 2 minutes while continuing to stir.
Pour the filling into medium size bowl.  Beat in the butter one Tablespoon at a time, stirring each until melted.
Beat in vanilla and coconut.  Cover the surface with plastic wrap and let cool for 1/2 hour.
Spoon filling into pie crust, chill until firm, at least  4 hours.  Can decorate with whipped cream and browned coconut if so desired.
Thai Coconut Black Sticky Rice


Ingredients:
water, coconut milk, raw sugar, salt, sweetened flaked coconut

Directions:
Rinse and drain rice, place in a large saucepan.
Add water to cover rice. Remove any rice grains that float to the top.
Bring to a boil over high heat, then lower heat to just keep a simmer.
Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
Sprinkle shredded coconut over top, if desired. Serve warm.
Chicken Waikiki


Ingredients:
chicken pieces, flour, salt, pepper, pineapple, sugar, cornstarch, cider vinegar, soy sauce, ginger, chicken bouillon cube, green pepper

Directions:
Wash chicken, pat dry with paper towels. Coat chicken with flour.
Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.
Preheat oven to 350°F.
Make sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 1/4 cups. In Medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken.
Bake, uncovered, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice.
Cheesy, Creamy Alfredo Chicken Casserole - Forevermama


Ingredients:
elbow macaroni, penne pasta, mozzarella cheese, chicken, alfredo sauce, sour cream, ricotta cheese, parmesan cheese, onion powder, lemon pepper seasoning, black pepper, cayenne, fresh parsley

Directions:
Cook pasta according to package directions (adding salt and oil to water]; drain and set aside.  Grate mozzarella cheese and set aside.
In a bowl, mix together all remaining ingredients.  Pour alfredo cheese mixture over chicken and mix thoroughly.  (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls].
Preheat oven to 350 degrees Fahrenheit.  Grease a 9 x 13" casserole dish.
Mix alfredo/chicken mixture with pasta and distribute evenly.  Place in a prepared casserole dish.  Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.
Cool Veggie Pizza


Ingredients:
cream cheese, mayonnaise, garlic, dried dill weed

Directions:
Preheat oven to 350.
Unroll crescent rolls and place on large baking pan.
Press to seal seams.
Bake 12-15 minutes until light brown.
Cool completely.
Combine remaining ingredients EXCEPT vegetables; mix well.
Spread cream cheese mixture evenly over top of crust.
Sprinkle chopped vegetables over top of crust.
Cover and refrigerate at least 30 minutes or up to one day ahead.
Cut into small squares before serving.
Kadhi


Ingredients:
flour, yoghurt, buttermilk, water, salt, ginger paste, garlic paste, chili powder, ghee, cumin seed, black mustard seeds, fenugreek seeds, curry leaves, asafoetida powder, onion, turmeric, fresh coriander

Directions:
Place gram flour in a deep mixing bowl.
Add yoghurt and water, and whisk until smooth.
Stir in salt, ginger, garlic and chilli.
Heat ghee in a saucepan.
Add the seeds and rest of ingredients.
Stirfry until onions soften.
Pour in yoghurt mixture and bring to boil while stirring.
Turn down to simmer for 10-15 minutes, garnish and serve.
Optional: Add pakodas (dumplings] before serving.
Easy Cheesecake


Ingredients:
cream cheese, graham cracker crumb crust, sugar, sour cream, vanilla, lemon zest, eggs

Directions:
Pre-heat oven 350 F., Use hand mixer., Large mixing bowl beat cream cheese until fluffy., add sugar, sour cream, vanilla and lemon zest mix for 3 mins., Add eggs and mix for 1 minute., Pour filling in graham cracker crumb crust., Bake for 40 mins or until middle is firm., Cool for an 1 hour and chill for 3 hours.
Quick Cheesy Broccoli


Ingredients:
broccoli florets, water, cheese

Directions:
Microwave broccoli and water in microwaveable bowl on High 5 minutes or until broccoli is crisp-tender; drain,.
Toss broccoli with dressing and cheese,  Serve immediately.
Uncooked Banana Pudding
Category: desserts
By LeAnne

Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping.

Ingredients:
8 ounces sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
2 cups whole milk
1 (16 ounce) package vanilla wafer cookies
4  bananas, peeled and sliced

Directions:
In large bowl combine sour cream, whipped topping, pudding mix and milk.  Stir well.  In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas.  Repeat until all ingredients are used.  Refrigerate until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 10 servings

Calories: 445.6
Fat: 19 g
Saturated fat: 9.9 g
Carbohydrates: 63.8 g
Sugars: 21 g
Dietary fiber: 2.1 g
Protein: 4.7 g
Cholesterol: 14.9 mg
Sodium: 370.9 mg
Blueberry (Or Any Fruit) Crumble


Ingredients:
old fashioned oats, pecans, brown sugar, all-purpose flour, whole wheat flour, ground cinnamon, canola oil, frozen blueberries, sugar, all-purpose flour, whole wheat flour

Directions:
Make crumble topping: Combine oats, nuts, brown sugar, flour and cinnamon in a medium bowl and stir until well blended.
Drizzle oil over the dry ingredients and stir until evenly moistened. Set aside.
Preheat oven to 400 degrees.
Toss berries (or other fruit] with sugar, flour, and juice. Divide the mixture amounf four 6oz dishes. Top each with Crumble Topping.
Place dishes on baking sheet.
Bake the crumbles until the tops are browned and the filling is bubbling, 20 - 25 minute.
Let stand for at least 10 minute before serving.
Boneless Smoked Ham With Dijon Sauce in Crockpot


Ingredients:
boneless ham, Dijon mustard, pure maple syrup, light brown sugar

Directions:
Diamond cut top of ham.
Place ham in crockpot.
Mix all ingredients and pour over ham.
Cook on low until internal temperature of ham is 140 degrees (about 4 hours].  Rest 20 minutes.
Tostada Con Tomate


Ingredients:
tomatoes, olive oil, salt

Directions:
Grate tomato in a shallow bowl until you are no longer able to do so without skinning your knuckles.  You should have what looks like fresh tomato sauce. (I usually eat the little nub of tomato that I couldn't grate with a pinch of salt while I am preparing the meal.].
Toast slices of bread so that they are crunchy but not too dark or dried out.
Put desired number of slices on a plate and pierce the entire surface of the open face of the toast with a fork.
Lightly pour (or sprinkle, depending on what oil-container you have] olive oil over the open faces of the toast.
Spoon and spread freshly grated tomato over the open faces of the toast.
Sprinkle with salt and enjoy!
Asian Baked Fish and Chips


Ingredients:
cod, haddock fillets, potatoes, fresh coriander, black pepper, salt, turmeric powder, olive oil, lemon juice, cider vinegar, salt, Dijon mustard, flax seed meal, water, sriracha sauce

Directions:
For the Sriracha Mayo – makes 1 cup prepared mayonnaise.
Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
Add the mustard and cider vinegar. Whisk to combine.
In a thin steady stream, gradually whisk in the sunflower oil.
Fold in sriracha.
Season with salt and pepper.
For the Fish and Chips.
Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.
Transfer potatoes to a bowl. Toss well with olive oil and season with salt.
Mix lemon juice and turmeric powder in a small bowl.
In a separate bowl, combine desiccated coconut, chopped (coriander] cilantro, and black pepper.
Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro] mixture.
Lay fish fillets and potatoes on a lightly oiled baking sheet.
Bake for 15-20 minutes at 220C/430°F.
Lemon Basil Grilled Chicken
Category: trusted-brands-recipes-and-tips
By Mazola

Tart, fresh marinade livens up simple grilled chicken.

Ingredients:
6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
1 teaspoon freshly grated lemon peel
¼ cup fresh lemon juice
2 teaspoons minced fresh garlic
¼ teaspoon salt
2 tablespoons Mazola® Corn Oil
½ cup loosely packed fresh basil leaves

Directions:
Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag. Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended. Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight. Preheat grill to medium-high heat or about 400 degrees F. Remove chicken from marinade and discard marinade. Grill for 4 to 6 minutes per side or until cooked through. Transfer to serving plate and garnish with additional basil, if desired.

Prep time: 20 mins
Cook time: 12 mins
Total time: 47 mins
Yields: 6 servings

Calories: 170.3
Fat: 7.4 g
Saturated fat: 1.4 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 23.8 g
Cholesterol: 64.6 mg
Sodium: 153.6 mg
Chicken, Broccoli, and Lemon Stir-Fry


Ingredients:
soy sauce, water, rice vinegar, honey, garlic cloves, crushed red pepper flakes, boneless skinless chicken breasts, canola oil, broccoli, lemon, water, cornstarch, water, toasted sesame seeds

Directions:
In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.
Pour half of the mixture into another bowl; reserve.
Place chicken in remaining mixture;
marinate for 15 minutes.
In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat.
Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.
Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken.
Wipe skillet with a paper towel.
Heat remaining tablespoon oil in skillet over medium-high heat.
Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.
Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.
Bring to a boil; cook, stirring until thickened, 1 minute.
Sprinkle with sesame seeds.
Greenview's Beef Stew


Ingredients:
beef stew meat, ground black pepper, flour, potatoes, carrots, onions, garlic cloves, beef broth, Worcestershire sauce, bay leaf, peas

Directions:
Season the beef with black pepper and coat with 2 tablespoons flour. Heat oil in large skillet over medium-high heat. Add beef and cook until browned, stirring often.
Place the potatoes, carrots, onions and garlic in large crock pot. Top with beef. Add 3 cups broth, Worcestershire, and bay leaf.
Cover and cook on high for 5-6 hours or until beef is fork-tender.
Mix the remaining flour and 1/4 cup broth. Add flour mixture and peas to cooker. Cover and cook 15 minute or until slightly thickened.  Take out the bay leaf.  Serve!
Stuffed Acorn Squash With Beef and Onion


Ingredients:
acorn squash, egg, salt, pepper, beef bouillon granules, boiling water, onion, ground beef, butter

Directions:
Invert squash in a greased 15x10x1 baking pan.
Fill pan with hot water to a depth of 1/4 inch.
Bake uncovered at 400 degrees for 30 minutes, or until tender.
Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups].
Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
In a large bowl, combine the pulp, egg, salt, and pepper.
Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
Bake at uncovered at 400 degrees for 20 minutes, or until heated through.
PHILADELPHIA Vanilla Mousse Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia

After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert.

Ingredients:
40  NILLA Wafers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
4 teaspoons vanilla, divided
3  eggs
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions:
Heat oven to 325 degrees F. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan. Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

Prep time: 20 mins
Total time: 6 hrs 15 mins
Yields: 16 servings

Calories: 331.1
Fat: 23.6 g
Saturated fat: 13.5 g
Carbohydrates: 26.3 g
Sugars: 17.9 g
Protein: 5.1 g
Cholesterol: 105.5 mg
Sodium: 292.7 mg
Mocha Tea


Ingredients:
milk, black tea, heavy cream, cocoa powder

Directions:
"Stir the chocolate syrup into the milk in a saucepan over low heat for 1 to 2 minutes, or until hot (do not boil].  Add the tea and stir so that all of the ingredients are mixed  together.  Pour this mixture into a cup, top with whipped crem, and sprinkle with chocolate powder."
Ten Pound Bun Pizza Bread


Ingredients:
roma tomatoes, onion, dried sweet basil leaves, mozzarella cheddar blend cheese

Directions:
Start by spreading the garlic spread then add the cheese., then the toppings .finish with sprinkled sweet basil on top., Bake for about 20 minutes @ 350°F.