xiaoxl/recipe_data huggingface dataset:
Pork Jalousie


Ingredients:
butter, leeks, low-fat milk, dried sage, lemon juice, salt, ground black pepper, cornflour, puff pastry

Directions:
Melt the butter in a shallow frying pan and saute the leeks over a medium heat for 5 minutes until slightly softened.
Add mince and stir constantly for 5 minutes until browned.
Stir in the milk, chicken stock, sage. lemon juice, and seasoning.
Bring to the boil, cover and simmer for 10 minutes.
In a small bowl mix the cornflour with 2 tbsp water to form a smooth paste, then stir into the cream.
Stir the cream mixture into the mince, simmer for another 5 minutes, then remove from the heat and allow to cool for about 20 minutes.
On a lightly floured surface roll out half the pastry and trim to a rectangle measuring 30x18 cm (12x7 inches].
Roll the rest of the pastry into a rectangle about 2.5 cm (1 inch] longer and 2.5 cm (1 inch] wider and cut slashes 2.5 cm (1 inch] apart in the centre leaving a border of about 4 cm (1.5 inches] all around.
Place the first piece of pastry on a lightly greased baking tray.
Spoon the filling over evenly leaving a 2.5cm (1 inch] border.
Brush the border with water then cover the filling with the other piece of pastry.
Trim the edges then crimp together.
(It can now be chilled or frozen].
Preheat the oven to 220C / 425F / Gas 7.
Brush the pastry with the egg yolk and bake at the top of the oven for about 25 minutesuntil golden brown.
Serve.
Mushroom Barley Soup


Ingredients:
barley, white mushroom, fresh garlic cloves, Spanish onion, celery, carrot, beef bouillon cubes, whole kernel corn, whole tomatoes, water, fresh ground black pepper, ground ginger

Directions:
wash all vegetables under cold water. dab mushrooms with damp paper towel to clean, then remove their stems and discard. quarter-cut mushrooms. mince garlic. dice onions. cut celery into bite-sized pieces as they will reduce a bit during cooking. peel, then cut carrots into relatively thin slices. open can of corn and drain. open can of tomatoes-pour entire contents into bowl and break up tomatoes into smaller pieces (do not drain the liquid from the can, that will be used in the recipe as well].
heat vegetable oil in large pot. add onions and garlic. cook over low heat until onions are tender.
add carrots and celery. cook for about 5-10 minutes.
add all remaining ingredients-except for corn, pepper and ginger. stir. bring to a boil.
cover, reduce heat to simmer. simmer for 50 minutes. if too much water steams off, add additional water. stir occasionally.
add corn and season with pepper and ginger to taste. simmer for an additional 5-10 minutes with cover off.
Citrus-Spiced Mixed Olives


Ingredients:
olive oil, garlic cloves, crushed red pepper flakes, fresh rosemary, bay leaves, orange, zest of, lemon, zest of, kosher salt, fresh ground black pepper

Directions:
Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.
Maple Apple Pork With Miso Slaw


Ingredients:
garlic clove, white miso, cider vinegar, pure maple syrup, Dijon mustard, black pepper, canola oil, green onions, carrots, celery, gala apples, red cabbage, napa cabbage, fresh chives

Directions:
Preheat one barbecue burner to medium heat and leave other burner off. Brush grill with oil. Grill pork 8 minutes, turning once. Transfer pork to cool side. Grill, lid down, and adjust hot burner if necessary to maintain temperature of 375°F (190°C] for 30 to 40 minutes or until cooked through. Transfer to cutting board; cover loosely with foil. Let stand 10 minutes. Cut into ¼-inch (5 mm] thick slices.
Meanwhile, whisk together garlic, miso paste, vinegar, maple syrup, mustard and pepper in large bowl. Gradually whisk in oil. Add green onions, carrots, celery, apples and cabbage; toss to coat.
Servepork with cabbage mixture. Sprinkle with chives (if using].
Lemon-Dill  Sauce for Fish


Ingredients:
mayonnaise, buttermilk, lemon rind, lemon juice, fresh dill, garlic

Directions:
In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.
Taco Seasoning I
Category: world-cuisine
By BILL ECHOLS

Depending on how spicy you and your family like your dishes, use as little or as much as you want.

Ingredients:
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Prep time: 1 min
Total time: 1 min
Yields: 1 ounce

Calories: 5.3
Fat: 0.2 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 184.8 mg
Herbed Lentil Casserole


Ingredients:
lentils, water, brown rice, onion, white wine, basil leaves, salt, oregano, thyme, garlic powder, part-skim mozzarella cheese

Directions:
Preheat oven to 350., Combine all ingredients except cheese in an ungrease 1 1/2 quart casserole., Bake uncovered for 1 1/2 - 2 hours., Spread cheese on top and bake for additional 5 minutes.
Momma Kam's Meatloaf


Ingredients:
tomato juice, tomato sauce, oats, eggs, onion, salt, black pepper, chili sauce

Directions:
Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour to medium (160°F] doneness until not pink in center and juices show no pink color.
Let stand 5 minutes; drain off any juices before slicing.
Top with Chili Sauce & Enjoy!
of course it a classic for us to serve with green beans and mashed potato's.
Skin-on Savory Mashed Potatoes
Category: side-dish
By Moonharehayashi

This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.

Ingredients:
2 pounds unpeeled potatoes, cubed
½ cup butter
¼ cup milk
2 tablespoons sour cream
2 teaspoons chopped garlic
2 teaspoons dried basil
salt and pepper to taste

Directions:
Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.

Yields: 8 servings

Calories: 202.5
Fat: 12.5 g
Saturated fat: 7.9 g
Carbohydrates: 20.8 g
Sugars: 1.3 g
Dietary fiber: 2.7 g
Protein: 2.9 g
Cholesterol: 32.7 mg
Sodium: 142.2 mg
Curried Coconut Chicken
Category: world-cuisine
By ROMA

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Ingredients:
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½  onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Directions:
Season chicken pieces with salt and pepper. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 374.6
Fat: 20.9 g
Saturated fat: 13.8 g
Carbohydrates: 16.7 g
Sugars: 10.6 g
Dietary fiber: 2.8 g
Protein: 32.2 g
Cholesterol: 78 mg
Sodium: 806.7 mg
Greek Couscous
Category: world-cuisine
By KenzieKook

Greek style Israeli couscous. So delicious!

Ingredients:
¼ cup chicken broth
½ cup water
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice

Directions:
Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature. In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 3 servings

Calories: 253.6
Fat: 5.6 g
Saturated fat: 1.5 g
Carbohydrates: 42.4 g
Sugars: 2 g
Dietary fiber: 5.8 g
Protein: 9 g
Cholesterol: 5.6 mg
Sodium: 591.8 mg
Feta Potatoes


Ingredients:
southern style hash browns, bacon bits, bacon, feta cheese, half-and-half

Directions:
Preheat oven to 375., combine all ingredients in a 9 x 13 pan., bake for 20 minutes, stir once, bake another 20 minutes.
Potato Chunk Swedish Meatballs


Ingredients:
ground beef, potatoes, eggs, salt, sugar, onion, pepper, ginger, nutmeg, allspice

Directions:
Mix all ingredients well.
Form into small balls (1 inch].
Fry in batches in butter/oil mixture over low-medium heat, stirring often.The meatballs should be well browned and juices run clear, about 10-15 minutes.
Remove and serve on a platter with a separate gravy made with pan drippings.
Serve over mashed potatoes.
Artichoke Crostini


Ingredients:
green onions, parmesan cheese, mayonnaise, French baguettes

Directions:
In a bowl, mix together artichoke hearts, green onions, 3 tablespoons Parmesan cheese, mayonnaise, salt, and pepper to taste.
Place baguette slices on a baking sheet.
Broil 4 to 5 inches from heat for 2 to 3 minutes on each side or until slightly browned.
Spoon approximately 1 tablespoon artichoke mixture on each baguette slice and sprinkle with remaining cheese.
Broil 1 to 2 minutes or until cheese is melted.
Gramma's Apple Bread Pudding
Category: desserts
By MESHEL

This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!

Ingredients:
4 cups soft bread cubes
¼ cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 ¾ cups milk
¼ cup margarine
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2  eggs, beaten
¼ cup white sugar
¼ cup brown sugar
½ cup milk
½ cup margarine
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted.  Pour over bread mixture in bowl. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 430
Fat: 20 g
Saturated fat: 4.3 g
Carbohydrates: 58.8 g
Sugars: 46.7 g
Dietary fiber: 1 g
Protein: 5.6 g
Cholesterol: 52 mg
Sodium: 372 mg
Rachael Ray’s Vegetable Couscous


Ingredients:
extra virgin olive oil, bay leaf, onion, zucchini, salt, fresh ground black pepper, canned pumpkin, chicken broth, vegetable broth, ground cumin, couscous, tomatoes, cilantro, flat leaf parsley

Directions:
Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
Saute and stir frequently for 7-8 minutes.
Add in pumpkin and broth; stir to combine.
Add in cumin and coriander; bring broth to a boil.
Stir in couscous; cover and remove from heat.
Let stand 5 minutes, then remove lid and fluff couscous using a fork.
Remove bay leaf and add in chopped tomato, cilantro, and parsley.
Toss mixture and transfer to a serving platter.
Serve with warm Mediterranean flat breads.
Yuca Frita
Category: side-dish
By Kristen O'Brien

This is a tasty Latin side dish, that I always enjoy making. It's a great alternative to french fries or potatoes. This is also great if your looking for a real, ethnic appetizer or tapa!

Ingredients:
1 pound yuca root, peeled and sliced into French fries
⅓ cup canola oil
salt to taste
1  lime, cut into wedges  (Optional)

Directions:
Heat the oil in a large heavy skillet over medium-high heat. Place the yuca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 607.1
Fat: 37.4 g
Saturated fat: 2.8 g
Carbohydrates: 65 g
Sugars: 3.2 g
Dietary fiber: 3.6 g
Protein: 8.2 g
Sodium: 91.5 mg
Barley Pilaf


Ingredients:
quick-cooking barley, butter, chicken broth

Directions:
Melt butter in a saucepan.
Add barley and stir until coated with butter.
Add chicken broth and bring to a boil.  Cover.  Turn heat to simmer and cook 10-12 minutes or until barley is tender and liquid is absorbed. Remove from heat and let stand 5 minutes.
Chunky Meatless Chili


Ingredients:
green pepper, onion, garlic, kidney beans, pinto beans, kernel corn, tomatoes, rice, water, chili powder, ground cumin

Directions:
Heat big pot over medium-high heat.
Saute green pepper, onion and garlic until onion is tender.
Drain and rinse beans; drain corn.
Stir in beans, corn, tomatoes, rice and water into onion mixture; season with chili powder and cumin.
Bring to a boil.
Reduce heat, cover and simmer 30 minutes, stirring occasionally.
Sweet Coleslaw
Category: salad
By smiles44446

Adding a little orange juice to make the dressing a little sweeter. This recipe easily makes enough for 10 people or more. If it's on the thin side, add another 1/2 cup of mayonnaise. If it's too thick, thin with more orange juice.

Ingredients:
1 ¼ cups mayonnaise
¼ cup sour cream
¼ cup white sugar
2 tablespoons white balsamic vinegar
1 tablespoon orange juice
¼ teaspoon ground black pepper
2 ½ heads cabbage, shredded
2  carrots, shredded

Directions:
Stir mayonnaise, sour cream, sugar, white balsamic vinegar, orange juice, and pepper together in a bowl. Toss cabbage and carrots together in a large bowl. Drizzle dressing over the cabbage mixture and toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 259.6
Fat: 19.5 g
Saturated fat: 3.4 g
Carbohydrates: 21.1 g
Sugars: 13.3 g
Dietary fiber: 6.5 g
Protein: 3.6 g
Cholesterol: 10.8 mg
Sodium: 185.9 mg
Sweet Lemon Tea(Paula Deen)


Ingredients:
sugar, lemon

Directions:
In a medium saucepan, bring 6 cups water to a boil.
Add the tea bags, remove from the heat, and let steep for 20 minutes. Discard the tea bags.
In a pitcher or serving bowl, combine the tea, lemonade concentrate, sugar, almond extract, and enough water to make 1 gallon. Stir.
Garnish with sliced lemons, if desired. Enjoy!
Flaky Biscuits


Ingredients:
all-purpose flour, baking powder, granulated sugar, salt, butter, shortening, milk

Directions:
In large bowl, whisk together flour, baking powder, sugar and salt. Using pastry blender, 2 knives or fingertips, cut in butter and shortening until coarse crumbs with a few larger pieces. Make well in centre; pour in milk all at once. Stir with fork just until dough clings together.
Turn out onto lightly floured surface; knead lightly 10 to 12 times. Pat out into scant ¾ inch thickness. Using 2 ½ inch round cutter, cut out biscuit, dipping cutter in flour between cuts, making sure to cut straight down and not twisting the cutter, which would seal the edges and prevent them from rising fully. Repeat with scraps once.
Bake on ungreased or parchment paper-lined baking sheet in 450 degree oven until risen, golden and flaky, about 12 minutes.
Baileys® Chocolate Chip Cheesecake
Category: desserts
By TACZYZ

I received this Baileys® cheesecake recipe over 20 years ago from a local caterer. I have made it several times over the years and everyone who tasted it enjoyed it. Remember this is not for the diet conscious!

Ingredients:
2 cups graham cracker crumbs
6 tablespoons melted butter
¼ cup white sugar
2 ¼ pounds cream cheese, softened
1 ⅔ cups white sugar
5 large eggs, at room temperature
1 cup Irish cream liqueur (such as Baileys®)
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup chilled whipping cream
2 tablespoons white sugar
1 teaspoon instant coffee granules

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling. Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat. Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top. Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour. Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 45 mins
Yields: 1 9-inch cheesecake

Calories: 782.4
Fat: 50.5 g
Saturated fat: 30.3 g
Carbohydrates: 66.1 g
Sugars: 55 g
Dietary fiber: 1.2 g
Protein: 11.1 g
Cholesterol: 213.6 mg
Sodium: 417.3 mg
Chicken and Sweet Potato Stew


Ingredients:
all-purpose flour, boneless skinless chicken breast halves, onion, apple cider, sweet potatoes, no-salt-added whole tomatoes, dried basil leaves

Directions:
In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned.  Remove chicken from skillet.
Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking.  Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.
Nutcracker Slippery Martini


Ingredients:
Amaretto, vanilla vodka

Directions:
Pour ingredients into a stainless steel shaker over ice., shake until completely cold, strain into a chilled stemmed glass or Rocks glass filled with ice.
Italian Chicken Sub


Ingredients:
black olives, oregano, parmesan cheese, pre-shredded mozzarella cheese

Directions:
Open Packaged Chicken and Microwave for 5 minutes.
Heat Marinara Sauce until heated.
Lay Rolls out flat and add approximately 8 slices of Peperoni slices to one side of Sandwich Roll.
Add Chicken pieces to other side of Roll.
Add Marinara Sauce over Chicken, add olives as desired.
Sprinkle with Parmesan Cheese and Mozzerella Cheese.
Sprinkle Italian Seasoning on top.
Broil until cheese melts and is bubbly.
Fold over rolls and serve hot.
Garnish with Jalepeno's on the side.
Renal-Friendly Chicken Nuggets


Ingredients:
boneless chicken breast, thyme, basil, oregano, pepper, parmesan cheese, butter

Directions:
Cut chicken breasts into small pieces., Combine breadcrumbs, thyme, basil, oregano, pepper and Parmesan cheese., Dip chicken pieces into melted butter., Then, roll chicken pieces in dry ingredients., Bake in 400°F oven for 20 minutes.
Hot Fudge Chocolate Pudding Cake


Ingredients:
flour, sugar, baking powder, salt, butter, milk, vanilla, hot water

Directions:
Melt butter in a 9 inch square pan.
Add 1/4 cup cocoa, milk, and vanilla to pan and mix well with a fork.
Sprinkle flour, 3/4 cup sugar, baking powder and salt into pan, and mix well with a fork.
Combine 3/4 cup sugar and 1/4 cocoa in a small bowl and sprinkle over batter - DO NOT mix it inches
Carefully pour hot water over all and DON'T mix that in either!
Bake 350 for 40-45 minutes.
Thai Dressing for Salad


Ingredients:
lime juice, fish sauce, brown sugar, red chili pepper, peanuts

Directions:
Combine lime juice, fish sauce, brown sugar, minced chili and either store in the fridge until using or immediately add to salad of choice.
Top with chopped peanuts.
Asparagus in Tarragon Hollandaise Sauce Good and Fancy!


Ingredients:
fresh asparagus, fresh lemon juice, water, kosher salt, fresh ground black pepper, unsalted butter, tarragon

Directions:
Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it], peel bottom 2/3 of each spear with a sharp vegetable peeler.
Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
Whisk in butter and, when it's incorporated, add tarragon.
Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.
Black Russian Bundt Cake


Ingredients:
sugar, instant chocolate pudding mix, eggs, vodka, Kahlua, water, powdered sugar, Kahlua

Directions:
Grease and flour 12-cup Bundt pan.
Preheat oven to 350 degrees.
In large bowl, combine cake mix, sugar, pudding mix, oil, eggs, vodka, Kahlua and water.
Mix at low speed for 1 minute.
Beat 4 minutes more at medium speed.
Pour into pan.
Bake until toothpick inserted in center comes out dry, 60 to 70 minutes.
Let cake cool in pan for 10 minutes then take out of pan.
Meanwhile, prepare glaze by mixing powdered sugar with 1/4 cup Kahlua.
Put cake on wire rack or cake plate.
Poke holes in cake with fork and slowly pour glaze over cake.
Pesto Sauce


Ingredients:
basil leaves, olive oil, parmigiano-reggiano cheese, pignolis

Directions:
Place basil, cheese and nuts in food processor or blender.
Pulse a few times.
Stream olive oil through feed tube until desired consistancy is achieved--I usually use a little more than a 1/4 cup of oil.
Toss with hot cooked pasta or use as a spread.