xiaoxl/recipe_data huggingface dataset:
Crunchy Potato Chip Tilapia, Salt N Vinegar


Ingredients:
milk, flour

Directions:
Pour the milk into a wide, flat dish. Spread the flour in the same kind of dish or waxed paper.
Pour the chips into a ziptop bag and seal. Crush them into small pieces (a rolling pin works well for this.
Coat the fish with milk, then flour, then potato chips. Arranged in a greased baking dish. Drizzle any leftover milk over the fish to help to coating cook onto the fish.
Bake at 400 degrees for 12 to 13 minutes until golden.
Bistro Beef & Noodles


Ingredients:
lean ground beef, onion, Worcestershire sauce, pepper, butter, onion, garlic cloves, mushrooms, beef broth, carrots, salt, dried thyme, dry red wine, cornstarch

Directions:
In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper.
Shape into 1-inch meatballs (about 24].
In large skillet melt butter over medium-high heat.
Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned.
Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper.
Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes.
Combine red wine and corn starch; stir until smooth. Stir into skillet.
Stirring constantly, bring to boil; boil 1 minute.
Place prepared egg noodles on a serving platter; top with meatballs and sauce.
No-fail Moist Chocolate Cake


Ingredients:
water, buttermilk, eggs, vanilla, cocoa powder, sugar, flour, salt, baking soda

Directions:
Preheat oven to 350.
Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers] by greasing and flouring (use cocoa powder to avoid white residue].
In a large bowl, stir Group One ingredients together and set aside.
In another large bowl, stir Group Two ingredients together.
Stir Group Two (dry ingredients] into Group One.
It is quite a liquidy batter, so do not be alarmed!
Pour batter into prepared pans (fill no more than 2/3 full].
You may have extra batter, if so make a few cupcakes!
Rap baking pans sharply on the counter to release air bubbles.
Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
For cupcakes, check at 15 minutes.
Hot German Potato Salad


Ingredients:
potatoes, onions, celery, bacon, flour, sugar, salt, pepper, vinegar, water

Directions:
Peel, cook and slice potatoes., While they are cooking, cut up bacon, fry until crisp., Stir in flour then add milk until smooth and bubbly., Add remaining ingredients., Cook slowly until vegetables are soft., Pour over hot sliced potatoes and serve.
Brown Sugar and Cinnamon Butter


Ingredients:
butter, brown sugar, cinnamon, nutmeg

Directions:
"In a small bowl, beat all ingredients until fluffy."
Southwest BLT Crostini


Ingredients:
baguette, olive oil, cumin, chili powder, bacon, mayonnaise, salsa, chili pepper, monterey jack pepper cheese, lettuce, tomatoes, cilantro

Directions:
Start out by chopping up your baguette into 3/4" slices.
Brush the olive oil over the top of the pieces and sprinkle them with your cumin and chili powder.
Next up, you'll mix together the mayo. salsa, and the chili pepper.
Spread your mixture over the top of your baguette bites.
Now it's time to add your shredded cheese.
Now, take your cheesed up crostinis and throw them into the oven at 350 for about 5 minutes; just long enough to get the cheese good and melted.
While they're in the oven, grab your bacon and fry it up.
Pull out the cooked up pieces, let them cool and drain, and then cut them into thirds.
Now, take your cooked up crostinis and place a piece of bacon, then the arugula and finally the chopped tomatoes.
Finish them off by sprinkling a couple leaves of fresh cilantro over the top.
Baked Mushrooms


Ingredients:
fresh mushrooms, onion, butter, margarine, all-purpose flour, salt, garlic powder, pepper, chicken broth, sour cream, tomato sauce, ketchup

Directions:
In a skillet, saute mushrooms and onion in 1/4 cup butter for 5 minutes.
Transfer to an ungreased 2 quart baking dish.
In the same skillet, melt the remaining butter.
Stir in the flour, salt, garlic powder and pepper until smooth.
Gradually stir in chicken broth; bring to a boil.
Cook and stir for 2 minutes or until thickened.
Stir in the sour cream and tomato sauce or ketchup.
Pour over mushrooms.
Cover and bake at 350 for 30 minutes or until bubbly.
Oyster and Sausage Gumbo


Ingredients:
celery, bell pepper, shallot, tomatoes, garlic cloves, olive oil, thyme, oregano, kosher salt, pepper, bay leaves, water, green onion

Directions:
In a large pot over high heat, add the oil. When the pan is smoking hot, add the shallots, celery, and bell peppers, saute for 5 minutes. Season with salt and pepper.
Add the tomatoes and garlic, saute for about 4 minutes.
Stir in the stock, and add hot sauce, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, continue simmering for 15 minutes.
While the stock is simmering, break the sausage into small pieces and cook in a separate pan until browned.
Skim the impurities from the top of the gumbo, turn the heat to high, and cook for five minutes. Fold in the oysters and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
To assemble, ladle the gumbo into a bowl and top with rice.
Funky Banana Dogs


Ingredients:
banana, peanut butter

Directions:
On the slice of bread spread desired amount of peanut butter.
Place the banana on the bread in the middle.
Hold like you would a hot dog and add toppings.
Toppings can be anything you want such as jelly, chocolate syrup, marshmallows, dried fruit, nuts, raisins, M& Ms, the list goes on and on!
Then for something really special spray on whipped cream and top with sprinkles.
Simply Seafood Sauce


Ingredients:
chili sauce, fresh lemon juice, Worcestershire sauce, salt, pepper

Directions:
Mix chili sauce with horseradish  thoroughly.
Add the lemon juice, Worcestershire, salt and pepper. If using, add hot sauce. Mix well, and refrigerate well before using. Keep refrigerated.
Split Pea Soup with Rosemary
Category: soups-stews-and-chili
By Cathy H.

The rosemary adds a distinctive flavor to this wonderful soup.

Ingredients:
6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1  leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 ½ cups green split peas
2  bay leaves
1 teaspoon chopped fresh rosemary

Directions:
Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 252.8
Fat: 5 g
Saturated fat: 1.4 g
Carbohydrates: 35.5 g
Sugars: 6.8 g
Dietary fiber: 13.4 g
Protein: 17 g
Cholesterol: 15.1 mg
Sodium: 1194.8 mg
Garden Burgers


Ingredients:
egg, Worcestershire sauce, tomatoes, onion, pickle, sunflower seeds, salt, pepper

Directions:
Mix ground chuck with egg, worcestershire,1/2 teaspoon salt, and 1/4 teaspoon pepper.
Form into 4 patties, about an 1/2 inch thick.
Cook on grill for 5-6 minutes on each side, or 4-5 minutes in a heated skillet.
Toast buns and spread with mayo, ketchup, and mustard if desired.
Top with sprouts, and sunflower seeds on each bun, along with tomato onion and pickle slices.
Irene's Doughnuts (For Doughnut Maker)


Ingredients:
eggs, sugar, vanilla extract, salt, nutmeg, white vinegar, buttermilk, heavy cream, all-purpose flour, baking soda, baking powder

Directions:
Cream eggs and sugar until well blended., Add vanilla and vinegar and mix well., Combine flour, baking soda, baking powder, salt and nutmeg., Combine buttermilk and heavy cream., Add dry ingredients and buttermilk mixture alternately to sugar mixture., Put into a donut maker., Drop into 375ºF. lard., Fry until brown on one side, flip and fry until the other side is browned., Remove to paper towels.
Easy Carrot Soup
Category: soups-stews-and-chili
By Tricia

Creamy carrot soup .....yummy!  Serve with a nice green salad and cornbread!

Ingredients:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half-and-half
1 ½ cups vegetable broth
2 ½ cups sliced carrots
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon red pepper flakes
salt to taste
ground black pepper to taste

Directions:
Steam carrots until tender. In a blender or food processor, combine cooked carrots and 3/4 cup broth.  Blend until smooth.  Set aside. In a medium saucepan, melt butter over medium heat.  Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once.  Cook and stir until slightly thickened and bubbly.  Stir in carrot mixture and remaining broth.  Season with salt and black pepper.  Thin with milk or water if needed.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 156.6
Fat: 10.4 g
Saturated fat: 6.2 g
Carbohydrates: 13.8 g
Sugars: 4.9 g
Dietary fiber: 2.8 g
Protein: 3.2 g
Cholesterol: 30 mg
Sodium: 271.2 mg
Ultimate Shrimp Scampi
Category: world-cuisine
By Jeff Maloney

This delicious shrimp recipe will melt in your mouth. The addition of avocado and Asiago cheese takes it to the next level!

Ingredients:
1 (16 ounce) package angel hair pasta
½ cup butter
4 cloves garlic, minced
½ cup minced onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon black pepper
1 dash Worcestershire sauce
¼ cup lemon juice
1 teaspoon dry white wine
1 pound peeled and deveined medium shrimp
½ cup Asiago cheese, diced
1 large avocado - peeled, pitted and diced

Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain. Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes. Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.

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

Calories: 791.9
Fat: 41.3 g
Saturated fat: 18.8 g
Carbohydrates: 72.6 g
Sugars: 3.8 g
Dietary fiber: 9.3 g
Protein: 36.1 g
Cholesterol: 245.6 mg
Sodium: 1345.4 mg
BLT Wrap


Ingredients:
whole wheat tortilla, romaine lettuce, grape tomatoes, monterey jack cheese

Directions:
While heating Bacon to desired crispness, warm the tortilla and spread thin layer of Ranch Dressing on top.
Arrange the chopped lettuce and halved grape tomatoes in center of tortilla being careful not to overstuff.
When Bacon reaches it's desired crispness, chop into bitesize pieces and layer over the lettuce and tomatoes. Sprinkle with cheese.
Fold over the tortilla and enjoy!
Easy Steak & Corn Skillet Supper


Ingredients:
boneless round steak, onion, dried thyme, beef broth, red wine, diced tomatoes, white rice

Directions:
In a large skillet, over medium-high heat, quickly brown the steak strips in oil along with the onion slivers (There should still be some pink remaining on the meat at this point].
Sprinkle with thyme, then add wine or beef broth and allow the liquid to reduce until is has evaporated- this takes around 10 minutes.
Do not be tempted to raise the heat too high- too high a temp will produce overcooked meat.
Pour in the tomatoes along with their liquid, cover the pan, and let simmer 15 minutes more over low heat.
Add the corn and heat just enough to warm the corn through.
Serve ladled over cooked white rice.
Note: Mexicorn is canned sweet corn kernals with little bits of mild chilies& sweet red peppers.
If unavailable, use regular corn.
Beet Sliders(Gatsby's)


Ingredients:
water, sea salt, dried dill, fresh thyme, bay leaves, caraway seed, carrot, celery, yellow onion, beets, olive oil, red onion, fresh tarragon, fresh parsley, green onion, buttermilk, lemon juice, white wine vinegar, sour cream, mayonnaise

Directions:
In a large stock pot, combine and the water, 1/2 cup sea salt, dill, thyme, bay leaves, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.
Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.] Cut the beets into 1/4 to 1/2-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side(or cook on a grill].
Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
To make Green Goddess Dressing:
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.
T-Town Cheese Spread With Pimiento


Ingredients:
mayonnaise, cream cheese, onion, kosher salt, cayenne pepper, dry mustard, fresh ground black pepper, Worcestershire sauce, white vinegar, diced pimentos, extra-sharp cheddar cheese, sharp cheddar cheese

Directions:
Mix together all ingredients except cheddar cheeses.  Blend well and add shredded cheeses.
Cover and chill, removing from refrigerator 15 minutes before serving.
Garnish with a sprinkle of bright red paprika and serve with good crackers, baquette slices or vegetable spears.
12-Minute Gourmet Gravy


Ingredients:
unsalted butter, all-purpose flour, beef broth, cognac, dry red wine, Kitchen Bouquet, Worcestershire sauce, garlic powder, onion powder, ground ginger, ground mustard, heavy cream, fresh ground black pepper, chicken broth, cognac, white wine, poultry seasoning, ground nutmeg, fresh chives, heavy cream, fresh ground black pepper, chicken broth, cognac, white wine, Kitchen Bouquet, ground sage, ground nutmeg, ground rosemary, heavy cream, fresh ground black pepper, beef broth, chicken broth, cognac, dry red wine, Kitchen Bouquet, ground sage, garlic powder, ground ginger, ground allspice, ground rosemary, white pepper, heavy cream, fresh ground black pepper

Directions:
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux may be replaced with bacon or sausage fat]: 2 1/2 cups whole milk, 2 1/2 teaspoons chicken bouillon powder, 1 dash Worcestershire sauce, 1/4 teaspoon Kitchen Bouquet (optional], 1/8-1/4 teaspoon paprika (optional], 1 pinch ground sage or rosemary and ground nutmeg, and fresh ground black pepper, to taste (STEP ONE]: In a medium bowl, whisk together the correlating broth ingredients to desired recipe above, except heavy cream and black pepper.
OVER medium heat, melt the butter in a heavy-bottomed saucepan.
SPRINKLE in the the flour and stir.
REDUCE heat to medium-low.
COOK until bubbling but not browned.
WHISK broth mixture gradually into the roux while whisking constantly well until flour is dissolved.
BRING to a full boil while stirring then reduce heat.
SIMMER gravy until reduced to desired consistency, stirring as needed.
WHISK in heavy cream, and freshly ground black pepper to taste.
SERVE immediately and enjoy.
Dilled Biscuit Ring


Ingredients:
butter, margarine, parmesan cheese, dill weed, garlic powder

Directions:
Preheat oven to 350 degrees.
Grease 10" fluted tube pan.
Open each tube of biscuits and separate into 10 each.
Cut each biscuit in half.
In a small bowl, combine the remaining ingredients.
Slowly pour half of the mixture into the fluted tube pan.
Put half of the biscuits into the pan, pour remaining liquid over them, then top with remaining biscuits.
Bake for 30 - 35 minutes.  Allow to cool before removing from pan (5 mins].
Serve warm.
Spinach and Feta Turkey Burgers
Category: meat-and-poultry
By FoodieGeek

These are a big hit in the summertime when everyone is tired of the same old hamburgers and hot dogs. Serve with or without buns and your favorite condiments. I like to serve these with lettuce, tomato, and Tzatziki sauce (you can find recipes for that on this site as well).

Ingredients:
2  eggs, beaten
2 cloves garlic, minced
4 ounces feta cheese
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 pounds ground turkey

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil grate. While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties. Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 turkey burgers

Calories: 233.4
Fat: 13 g
Saturated fat: 4.7 g
Carbohydrates: 2.4 g
Sugars: 0.9 g
Dietary fiber: 1 g
Protein: 27.4 g
Cholesterol: 142.9 mg
Sodium: 266.1 mg
Ruby-Rhubarb Marmalade


Ingredients:
rhubarb, sugar, cardamom, pink grapefruit, water

Directions:
Combine rhubarb, sugar, cardamom and lemon juice in a bowl. Cover and let stand overnight.
Trim away both ends of the grapefruit and slice in half lengthways.
Core the grapefruit and pick out any seeds. Bundle the seeds and cores in cheesecloth and tie shut. Set aside.
Cut the grapefruit halves in half, then half again (so you have eighths], then slice thinly.
Put slices and cheesecloth bundle into a bowl and cover with the water. Refrigerate overnight.
Sterilize jars and lids if you plan to can the marmalade.
Combine the grapefruit mixture and the contents of the rhubarb bowl in a pot and bring slowly to a rolling boil, stirring to make sure all the sugar is dissolved.
Cook, stirring often, until the mixture reaches 220 F on a thermometer.
Process for 10 minutes.
Caramelized Pear and Toasted Almond Salad


Ingredients:
pear, sugar, water, salt, Dijon mustard, olive oil, pepper

Directions:
Toast the almonds in a small saucepan and place in a bowl.
Mix the water and sugar in the same saucepan and bring to a near-boil.
Adjust water, sugar, and temperature as needed.
Place the pears in the mixture until cooked thoroughly and place in another bowl.
Mix the vinegar, salt, Dijon mustard, oil, and pepper in another bowl with a fork or in a blender.
Wash and spin the baby spinach.
Toss the pears, dressing, almonds, and spinach and serve.
Chocolate Cherry Cafe Glace


Ingredients:
fresh cherries, Splenda sugar substitute, brewed coffee, sugar-free vanilla ice cream

Directions:
Pit the cherries, and place in the blender with Splenda, and a little water or juice as needed, puree smooth. You may need more or less Splenda, depending on the sweetness of your cherries. This will keep tightly lidded for several days.
Mix coffee, chocolate syrup, and 1 to 2 tbsp of cherry puree in a big, wide mug.
Top with a the ice cream, and give it a few moments to start to melt before drinking.
Enjoy!
Lisa's Broccoli Slaw


Ingredients:
broccoli slaw mix, bacon, sunflower seeds, raisins, mayonnaise, raw sugar, cider vinegar, black pepper

Directions:
"Fry and crumble bacon.  Drain.  Mix mayo, sugar & vinegar. Pour over slaw; mix in bacon, sunflower seeds and raisins.  Chill and enjoy!"
Cheesy Easy Cavatini * Venison Optional


Ingredients:
shell pasta, rotini pasta, ground beef, ground pork, bulk sausage, mushrooms, green chili peppers, sharp cheddar cheese, mozzarella cheese

Directions:
Boil pasta according to package instructions, drain and pour into 13x9 pan.
While pasta is cooking, brown the meats; sprinkle with herbs, mixing well.  Remove from heat.
Mix spaghetti sauce (I use half home-made canned sauce and half from a store-can] with meat; add mushrooms and peppers; pour over pasta in pan.
Sprinkle on the grated cheeses.
Cover with foil or lid; bake for 30 minutes; remove foil and bake for 10-15 minutes more (crusty and  bubbly].
VARIATION:  Add sliced black olives.
VARIATION #2:   Use leftover spaghetti-meat sauce.
VARIATION #3:   Leave out the ground meats and ONLY use pepperoni -- completely different taste to it!
Focaccia Bread
Category: bread
By Terri McCarrell

A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

Directions:
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 1 focaccia

Calories: 170.6
Fat: 5.8 g
Saturated fat: 1.8 g
Carbohydrates: 23.4 g
Sugars: 0.5 g
Dietary fiber: 1.1 g
Protein: 6 g
Cholesterol: 5.4 mg
Sodium: 252.5 mg
ForeverMama's Mediterranean Red Potato Salad


Ingredients:
red onion, green bell pepper, red bell pepper, Dijon mustard, extra virgin olive oil, red wine vinegar, fresh Italian parsley, salt, fresh ground black pepper

Directions:
Wash and boil the unpeeled potatoes until just tender (about 20 minutes].  Drain and cool them completely.  Cut into 1/2 inch dice.  Place in a large serving bowl and set aside.
In a small bowl, combine the mustards and olive oil.  Add the red wine vinegar, minced red onion, diced bell peppers, chopped parsley, and salt and pepper to taste.  Mix to blend.
Pour the mustard mixture over the sliced potatoes and toss to coat.  Serve or keep covered in the refrigerator.  Return to room temperature before serving.
TIP:  It is best to not let the potatoes cool completely before adding remaining ingredients.  Add ingredients to the potato salad while potatoes are still slightly hot/warm to help flavors penetrate more deeply.
All American Apple Pie


Ingredients:
sugar, all-purpose flour, ground cinnamon, ground nutmeg, Red Delicious apples, butter, vanilla extract

Directions:
Preheat the oven to 375 degrees.
In a large bowl, combine the sugar, flour,cinnamon and nutmeg; mix well, add the apples and toss to coat completely.
Line a 9" pie plate with pie crust.
Pour the apple mixture into the pie plate.
In a small bowl, combine the butter and vanilla and pour over the apples.
Cover the apples with the pie crust, pressing against the pie plate to seal, and flute, if desired.
Spray the crust with nonstick cooking spray and bake for 50-55 minutes, or until the crust is golden and the apples are tender.
Asparagus With Goat Cheese Sauce


Ingredients:
asparagus, mayonnaise, lemon juice, milk

Directions:
Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes., Combine remaining ingredients, pour over asparagus.