xiaoxl/recipe_data huggingface dataset:
Uncle George's Cocktail Meatballs


Ingredients:
ground beef, breakfast sausage, yellow onion, parmesan cheese, parsley, eggs, salt, pepper, ketchup, dry sherry, dried oregano

Directions:
Combine first nine meatball ingredients well and let rest in refridgerator for min 30 minutes.
Roll into meatball shapes (small for cocktails and med-large for entres].
Heat oil and brown in skillet over medium heat stirring to brown on all sides.  Brown in batches so pan is not crowded and they can brown and not steam.  Small meatballs will cook though in about 10 mins (larger ones will obviously take a little longer].  You could also brown on oiled sheet pan in 350 degree oven turning every five minutes until browned and cooked through (approx 20 mins].
For sauce.
Combine ketchup, sherry and oregano and pour over browned meatballs.  Heat until sauce simmers and meatballs are warmed through.
Serve in a lighted chafing dish (or crockpot] for cocktail party with toothpicks.
Meatballs in sauce can be frozen and simply warmed in microwave or stovetop.
Spinach Salad With Warm Bacon Dressing


Ingredients:
spinach, eggs, bacon, red wine vinegar, sugar, Dijon mustard, kosher salt, black pepper, white mushrooms, red onions

Directions:
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, place a metal rack in a shallow baking pan (I use cooling racks in a 9 x 12 jelly roll pan] and drape the bacon across the grid.  Place in cold oven, turn oven to 400 degrees F, and bake for 15-20 minutes.  When done, remove the bacon to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Slice the bacon in 1/2" pieces and set aside.
Transfer the fat to a large stainless steel bowl set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Turn off the heat, but keep the bowl on the burner.
Add the spinach, mushrooms and sliced onion and toss (tongs work beautifully], as the residual heat from the dressing and sides of the bowl transfers to the salad.
Divide the spinach between 4 plates or bowls and evenly divide the egg and bacon pieces among them. Season with pepper, as desired. Serve immediately.
Easy Chocolate Haystacks
Category: desserts
By NYNABOO

This is a quick and easy chocolate-fix that the kids and adults will love. It's easy to play around with the ingredients to suit. My family has been making it for years and it's still a fave! Ingredients can be switched up with great results. It's also great with white chocolate and cranberries or crushed peppermints. You can use any nuts in place of the almonds.

Ingredients:
2 cups rolled oats
1 (12 ounce) package semisweet chocolate chips
1 cup shredded coconut
1 cup chopped almonds
1 cup white sugar
½ cup milk
½ cup butter
1 pinch salt
1 teaspoon vanilla extract

Directions:
Line a baking sheet with waxed paper. Stir oats, chocolate chips, coconut, and almonds together in a large bowl. Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 16 servings

Calories: 315.2
Fat: 18.7 g
Saturated fat: 9.1 g
Carbohydrates: 37.1 g
Sugars: 26.6 g
Dietary fiber: 3.8 g
Protein: 4.6 g
Cholesterol: 15.9 mg
Sodium: 60.2 mg
Crab Salad Croissants


Ingredients:
mayonnaise, celery, cheddar cheese, onion, prepared mustard, dill weed, salt, pepper, lettuce leaves

Directions:
Place a lettuce leaf on each of the four croissants.
Mix rest of ingredients together in a small bowl then divide among the four sandwiches.
Eat hearty!
Peanut Butter Biscotti


Ingredients:
flour, sugar, baking powder, salt, eggs, peanut butter, water, roasted unsalted peanuts

Directions:
Preheat oven to 350°F.
In a large mixing bowl combine the flour, sugar, baking powder, and salt.
In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts.
Divide the dough into two portions, and form each into a log approximately 3 inches in diameter.  Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.
Mediterranean Bean Salad
Category: salad
By sourdough girl

This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish!  It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder!  Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!

Ingredients:
1 (15.5 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1  lemon, zested and juiced
1 medium tomato, chopped
¼ cup chopped red onion
½ cup chopped fresh parsley
1 teaspoon capers, rinsed and drained
3 tablespoons extra virgin olive oil
½ teaspoon salt, or to taste

Directions:
In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest,  tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 328.9
Fat: 12 g
Saturated fat: 1.6 g
Carbohydrates: 46.6 g
Sugars: 1.3 g
Dietary fiber: 13.4 g
Protein: 12.1 g
Sodium: 874.1 mg
Easy Pumpkin Pudding or Pie


Ingredients:
canned pumpkin, milk, cinnamon, ginger, nutmeg, vanilla instant pudding mix, instant butterscotch pudding mix, Cool Whip, graham cracker crust

Directions:
Combine all ingredients in mixing bowl., Beat with wire whisk or spoon for 30 seconds., Refrigerate for 2 hours, then serve or use for pie filling., Top with Cool Whip at serving time.
Spicy Glazed Almonds


Ingredients:
light corn syrup, butter, water, salt, paprika, Tabasco sauce, cayenne pepper, fresh ground black pepper

Directions:
Bring corn syrup, butter and water to a boil in a saucepan large enough to hold the almonds.
Stir in spices.
Add almonds and stir to coat.
Place on a parchment-lined rimmed baking sheet and bake at 275 degrees for 1 hour.
Stir every 15 minutes to distribute the glaze and separate the nuts.
Cool and break apart any nuts that are stuck together.
Whole Wheat Breakfast Rolls (A B M)


Ingredients:
bread flour, whole wheat flour, cornmeal, water, unsalted butter, salt, maple syrup, flour, rolled oats, raisins

Directions:
Bring the water to a boil.  Pour over the cornmeal, stir well, and let sit for 10 minutes.
Add the cornmeal mixture to the bread machine pan.
Mix the 2 flours together (I do this with a whisk to get them nicely integrated].
Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
Process on the 1 1/2 lb dough cycle.
Remove the dough from the machine and knead in the rolled oats and raisins.
Form the dough into a tight ball and let it rest for 10 minutes.
With a bench scraper, divide the dough into 16 pieces.  Form each piece into a ball.
Place the balls on a cookie sheet covered w/ parchment paper.  Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes].  Preheat the oven to 400°F while they're rising.
Bake for 15-20 minutes.
Cool on a wire rack.
Strawberry Cream Roll
Category: desserts
By JJOHN32

Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.

Ingredients:
3  eggs
1 cup white sugar
⅓ cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup confectioners' sugar for dusting  (Optional)
1 teaspoon unflavored gelatin
¼ cup cold water
1 cup heavy cream, chilled
1 cup fresh strawberries
1 tablespoon white sugar
2 tablespoons confectioners' sugar, for dusting  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper. Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan. Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes. Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool. In a microwave-safe bowl, sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they're large, you may halve or chop them. Melt gelatin in microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries. Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll the cake, spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour. Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

Prep time: 45 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 1 jelly roll cake

Calories: 171
Fat: 7 g
Saturated fat: 4 g
Carbohydrates: 25 g
Sugars: 17.8 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 58.9 mg
Sodium: 92.2 mg
Mediterranean Style Trout
Category: seafood
By IMANKAY

A wonderful exotic dish fit for kings.  It includes olives, capers, tomatoes and anchovies, this is a dish you should definitely try.

Ingredients:
6  potatoes, diced
2 tablespoons extra-virgin olive oil
4  trout fillets
2 tablespoons dried Italian seasoning
salt and ground black pepper to taste
1  yellow bell pepper, thinly sliced
2 medium onions, thinly sliced
3  anchovy fillets, chopped
2 tablespoons chopped kalamata olives
4  tomatoes, seeded and chopped
1 tablespoon drained capers
1 bunch Italian flat leaf parsley, chopped
2 tablespoons  medium-dry white wine

Directions:
Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside. While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high.  Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes. Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 trout fillets

Calories: 572.2
Fat: 17.4 g
Saturated fat: 2.8 g
Carbohydrates: 71 g
Sugars: 9.1 g
Dietary fiber: 11.3 g
Protein: 33.7 g
Cholesterol: 68 mg
Sodium: 384.4 mg
Baked Beans Balti


Ingredients:
onion, green chili, garam masala, ground cumin, ground coriander, vegetarian baked beans

Directions:
Heat the oil in a small saucepan.
put in the chopped onion and fry for 1 minute.
add seeded and chopped chilli and cook for a couple of mins stirring continuously until onion begins to turn golden brown.
add spices and fry for another minute.
add beans reduce heat and cook for 3 minutes.
taste and season if necessary.
serve hot with toast or chapatis, naan or pita bread.
stir in a knob of butter at end of cooking if creamier taste is required.
Sally's Rice Pudding


Ingredients:
white rice, milk, eggs, white sugar, vanilla, nutmeg

Directions:
Fill bottom of double boiler with water, leaving enough room for water to simmer without touching the top pot. Bring to a gentle simmer over a medium-low heat.
Pour milk and rice in top of double boiler. Cover and nest into bottom of double boiler.
Cook for 45 minutes or until rice is done.  Not all of the milk will be absorbed. Remove from stove top.
In a bowl, beat eggs until well-combined.
Temper the eggs by stirring a spoonful or two of the hot rice into beaten eggs.  Mix quickly until completely blended. Once the eggs are slightly warmed, continue to add hot rice until about a third of the pot is now in the bowl with the eggs. This tempering will give you the rich flavor of the eggs without a scrambled egg consistency.
Pour egg and rice mixture back into the pot.  Mix well.
Stir in sugar, vanilla and nutmeg.
Chill and serve.
Cream Cheese Strawberry Mousse - Weight Watchers


Ingredients:
fresh strawberries, light cream cheese, powdered sugar

Directions:
Process first 3 ingredients in a food processor until smooth. Transfer strawberry mixture to a large bowl; fold in whipped topping.
Spoon into 6 (6-ounce] dessert dishes. Cover and chill at least 4 hours.
Alice's Turkey Day Light Rolls
Category: bread
By Jeff

I'm sure these rolls were the reason for the original Thanksgiving! Mom stopped making them years ago and I wondered why until I got the recipe. Plan ahead, they're worth the effort. Enjoy.

Ingredients:
¾ cup scalded milk
4 ½ tablespoons shortening
¼ cup sugar
2 ¼ teaspoons salt
¾ cup warm water
1 (.25 ounce) package active dry yeast
4 ½ cups all-purpose flour, divided
1 teaspoon melted shortening, or as needed

Directions:
Stir milk, 4 1/2 tablespoons shortening, sugar, and salt together in a bowl. Cool until mixture is lukewarm. Pour water into a bowl and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir. Stir milk mixture into yeast mixture until smooth. Beat 2 1/4 cups flour into yeast mixture until smooth. Gradually stir in remaining flour until dough comes together. Turn dough out onto a lightly floured work surface and knead until dough is smooth and elastic, about 8 minutes. Place dough in an oiled bowl, brush with melted shortening, cover the bowl with a clean towel, and set in a warm place to rise until doubled in volume, about 2 hours. Punch dough down and form into 24 rolls. Place rolls on a lightly greased baking dish, cover with a towel, and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 12 to 15 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs 30 mins
Yields: 24 servings

Calories: 120.9
Fat: 3 g
Saturated fat: 0.8 g
Carbohydrates: 20.4 g
Sugars: 2.5 g
Dietary fiber: 0.7 g
Protein: 2.8 g
Cholesterol: 0.6 mg
Sodium: 222 mg
Piquant Turkey-Wild Rice Salad (No Mayo)


Ingredients:
wild rice, barley, onion, green beans, bell pepper, fresh parsley, black pepper, olive oil

Directions:
Mix together the rice and barley in a large salad bowl., Toss with the turkey, onion, beans, parsley and pepper., Shake the dressing ingredients in a covered jar and toss with the salad to coat., Serve immediately or refrigerate until serving.
Lavender Cooler


Ingredients:
sugar, water, lemon juice, water

Directions:
In a medium saucepan combine the sugar and the 3 cups water.
Bring to boiling and reduce heat, stirring often, until the sugar is dissolved.
Place the lavender flowers in a large bowl.
Pour the syrup over the dried flowers.
Let stand for 2 hours or until cool.
Strain the syrup through a fine sieve, pressing on the flowers with the back of a wooden spoon to extract all the liquid.
Cover and chill for up to 1 week.
To serve, in a very large pitcher or crock, measure 4 cups of the syrup.
Add the lemon juice and 8 cups cold water.
Stir well to combine.
Serve over ice in tall glasses.
Garnish with sprigs of lavender, if desired.
Makes about 20 servings (6 ounces each].
Enjoy!
Baked Apple Doughnuts
Category: bread
By summer

These easy and delicious baked apple doughnuts are tender, sweet, and studded with pieces of tart apple. The trick is to coat the dough in lots of cinnamon sugar, and then bake them so they are still soft on the inside and have a wonderful sugar crust on the outside. Enjoy with coffee and a crossword!

Ingredients:
3 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup vegetable shortening
2 cups diced apples
1 cup milk
2 large eggs, beaten
½ cup butter
1 cup sugar
2 teaspoons ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans. Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps. Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans. Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely. While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 mini doughnuts

Calories: 211.1
Fat: 8.9 g
Saturated fat: 3.8 g
Carbohydrates: 30.9 g
Sugars: 18.3 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 26.5 mg
Sodium: 176.6 mg
Easy Kielbasa Casserole


Ingredients:
sauerkraut, mayonnaise, horseradish, smoked kielbasa, swiss cheese

Directions:
Preheat oven to 400°F.
Combine sauerkraut, mayonnaise and horseradish and spread in the bottom of an 8x8-inch greased casserole.
Add kielbasa, top with cheese and bake for 15 minutes.
Place biscuits on top and bake 13-15 minutes more.
No Bake Cookies - Sugar Free


Ingredients:
butter, Splenda granular, salt, cocoa powder, milk, oatmeal, peanut butter, vanilla

Directions:
Bring this to a boil for 1 1/2 minutes butter, splenda, salt, cocoa, milk.
In large bowl mix oatmeal, peanut butter, vanilla.
Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray.
After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.
Canadian - Yummy Maple Monkey Bread


Ingredients:
all-purpose flour, sugar, fast rising yeast, salt, milk, water, butter, eggs, pure maple syrup, walnuts

Directions:
In a large bowl, combine 2 cups of flour, sugar, undissolved yeast and salt.
Heat milk, water and 5 tablespoons butter until very warm (120F-130F]. Stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough.
Knead on floured surface until smooth, about 6 minutes. Cover let rest 10 minutes.
Divide dough into 32 pieces; roll into balls. Melt remaining butter. Dip balls in butter.
Layer evenly on bottom of greased 10 inch tube pan with non-removable bottom; 1/3 cup maple syrup, ½ cup nuts,16 balls, 1/3 cup maple syrup, ½ nuts, 16 balls and 1/3 cup maple syrup.
Cover and let rise in warm place until it has doubled in size, about 30-40 minutes.
Bake in 375F preheated oven for 35 minutes or until done. Cover with foil during the last 10 minutes of baking.
Invert on serving plate.
Turtle Brownie Cookies


Ingredients:
water, egg, pecan halves, water, powdered sugar

Directions:
HEAT oven to 350°F Spray cookie sheets with no-stick cooking spray. Combine flour, brownie mix, water, oil and egg in large bowl; blend well. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Arrange 5 pecan pieces under each to resemble head and legs of turtle.
BAKE 8 to 12 minutes or until top of cookies appear almost set. Cool 1 minute; remove from cookie sheets. Cool 2 minutes or until completely cooled.
COMBINE caramels and 1 tablespoon water in small saucepan; cook and stir over low heat until melted and smooth, adding enough additional water for desired drizzling consistency. Stir in powdered sugar until smooth. Spoon over cookies. Let stand until frosting is set. Store cookies between sheets of waxed paper in tightly covered container.
High Altitude (above 3500 ft.]:
INCREASE flour to 3/4 cup. Bake at 375°F for 9 to 13 minutes.
Garlic Green Beans


Ingredients:
green beans, butter, olive oil, garlic cloves, kosher salt, pepper

Directions:
Cook beans in boiling water to cover for 3-5 minutes or until crisp tender; drain. Rinse in cold water to stop cooking process; drain.
In a skillet melt butter and olive oil together over medium high heat.
Add garlic salt and pepper to pan and saute 4-5 minutes or until heated.
Add beans and toss to combine, cooking another minute or so or until heated.
Orange Chicken


Ingredients:
chicken breasts, barbecue sauce, orange marmalade, soy sauce, flour

Directions:
Add jam, bbq sauce and soy sauce to slow cooker., Cut chicken into cubes and dredge in flour., Add chicken to slow cooker. Stir to cover with sauce., Cook on low for 6-8 hours., Serve over rice.
Cherry Nut Loaf


Ingredients:
butter, sugar, milk, egg, vanilla, baking powder, flour, walnuts, cherries

Directions:
Cream sugar and butter.
Seperate eggs, 2 egg whites and one whole egg.
Add well beaten eggs and milk--.
Sift flour and baking powder.
Mix well and add cherries, nuts and vanilla.
Mix lightly and pour into a well greased pan.
Medium oven (350] till top is a nice shade of brown.
Peanut Butter Banana Muffins
Category: bread
By ADDO

If you like peanut butter and banana together, these muffins are for you.

Ingredients:
1 cup all-purpose flour
¾ cup quick cooking oats
⅓ cup packed brown sugar
1 tablespoon baking powder
1 cup milk
½ cup peanut butter
½ cup mashed ripe banana
1  egg, beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons packed brown sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins. Bake in preheated oven for 18 minutes, until golden brown. Serve warm.

Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Yields: 1 dozen

Calories: 224.6
Fat: 10.9 g
Saturated fat: 3.2 g
Carbohydrates: 27.1 g
Sugars: 11.4 g
Dietary fiber: 1.8 g
Protein: 6 g
Cholesterol: 22.2 mg
Sodium: 164.1 mg
Easy Oven Roasted Vegetables


Ingredients:
green pepper, onion, baby portabella mushrooms, cherry tomatoes

Directions:
Preheat oven to 350°F (180°C].
Cut up all veggies, and place in a glass baking dish.
Drizzle with sundried tomato and oregano salad dressing, or use any oil-based salad dressing you may have on hand.
Roast in oven for 10-15 minutes or until veggies are tender.
Serve hot as a side, or on top of pasta or rice for a complete meal.