xiaoxl/recipe_data huggingface dataset:
Hobo Beans
Category: side-dish
By Heather

This slow cooker recipe delivers a hearty dish of hamburger, bacon, and beans in a thick and sweet sauce.

Ingredients:
1 pound hamburger
½ pound bacon
1 (28 ounce) can baked beans with pork
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, rinsed and drained
2  onions, chopped
1 cup ketchup
1 cup brown sugar
1 teaspoon prepared mustard

Directions:
Heat a large skillet over medium-high heat. Cook and stir hamburger and bacon together in the hot skillet until hamburger is browned and crumbly, 7 to 10 minutes. Stir cooked hamburger and bacon, baked beans with pork, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard together in the crock of your slow cooker. Cook on Low until hot and thickened, at least 3 hours.

Prep time: 10 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 470.9
Fat: 12.6 g
Saturated fat: 4.5 g
Carbohydrates: 67.7 g
Sugars: 35.3 g
Dietary fiber: 11 g
Protein: 24.8 g
Cholesterol: 52.6 mg
Sodium: 1216.7 mg
Creole Stuffed Eggplant (Aubergine)


Ingredients:
butter, olive oil, fresh basil, onion, fresh parsley, celery, dried thyme, garlic cloves, cayenne pepper, green bell pepper, butter, eggplants

Directions:
Preheat oven to 375 degrees F.
Heat the butter and olive oil together in large skillet.
Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
Add the diced bell pepper and continue to saute until the onion is golden.
In the meantime, stem the eggplants and cut them in half lengthwise.
With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
Leave a sturdy shell of about 1/4" all around.
Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
Add a bit of water, just enough to keep the mixture moist.
Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
Stir in the bread crumbs.
Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
Serve with a bit of grated Parmesan for garnish.
Note:  if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
Smoked Mackerel Fishcakes


Ingredients:
floury potatoes, butter, lemon, dill, mustard, sea salt, black pepper, flour, butter, olive oil, sour cream, cider vinegar, mustard, horseradish, apple

Directions:
Boil the potatoes until tender, drain and mash with the butter. Allow to cool enough to handle.
Remove the skin and bones from the mackerel and break the flesh into large chunks. Combine with the potato, lemon juice, zest, dill, mustard, salt and pepper. Mix well.
With wet hands form the mixture into eight cakes. Lightly dust with flour, place on a plate or tray and cover with clingfilm before refrigerating for 30 minutes to firm up (this makes the cakes easier to handle].
Meanwhile gently combine sour cream with the rest of the ingredients. Set aside and keep in the fridge.
Heat half the butter and oil and fry the cakes over a medium heat, four at a time, on both sides for 6 minutes on the first side, then about four on the other. Don't turn the cakes over until they have a nice crust. Keep warm.
Serve with the horseradish and apple sauce and lemon wedges.
Waldorf Salad II
Category: salad
By Penny

This traditional salad is delicious, and you can vary the ingredients to your preference. Try adding diced, roasted chicken to make this salad a meal!

Ingredients:
½ cup mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
⅛ teaspoon salt
3  apples -- peeled, cored, and chopped
1 cup thinly sliced celery
½ cup chopped walnuts
½ cup raisins  (Optional)

Directions:
In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt. Stir in the apples, celery, walnuts, and raisins.  Chill until ready to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 278.9
Fat: 21.1 g
Saturated fat: 2.8 g
Carbohydrates: 23.8 g
Sugars: 17.2 g
Dietary fiber: 3 g
Protein: 2.3 g
Cholesterol: 7 mg
Sodium: 170.8 mg
Cindy's Jumbo Sugar Cookies


Ingredients:
butter, sugar, egg, baking powder, salt, vanilla, milk, flour

Directions:
Beat eggs, sugar, and butter well., Add remaining ingredients and mix well., Chill dough at least 1 hour., Roll out and cut into shapes., Bake at 350° for approximately 10 minutes., Easy decorating hint: Sprinkle with colored sugar before baking.
Curried Mango


Ingredients:
mustard seeds, onion, green chilies, garlic, mangoes, tomatoes, turmeric, water, salt, yoghurt

Directions:
Heat oil and fry mustard seeds until they pop.
Add onion, chillies and garlic and fry gently until golden.
(about 10 mins on a low heat] Add mangoes, tomato, turmeric and water and simmer gently,for about 5 mins.
Add salt and sugar to taste.
Stir in optional yoghurt if a creamy consistency is preferred.
Serve hot with rice and mango chutney.
Honey Cake


Ingredients:
flour, sugar, baking soda, baking powder, salt, nutmeg, ginger, cinnamon, allspice, ground cloves, milk, honey

Directions:
"Bring milk to a boil in the microwave.  In a separate bowl, blend all dry ingredients.  Slowly add milk and honey.  Mix well.  Pour into 3 greased loaf pans and bake at 350F for about 1 hour."
Granny Smith Apple Curry Chicken


Ingredients:
boneless chicken breasts, onion, garlic cloves, curry powder, ground coriander, ground cumin, ground ginger, cayenne pepper, flour, canned whole tomatoes, chicken broth, golden raisin, lemon, granny smith apple, cooked long-grain rice

Directions:
In a heavy pot heat 2 tablespoons of the oil over medium high heat, add the meat in small batches and salt and pepper to taste,saute the meat until it is browned on all sides. Remove the meat to a plate. To the pot add the remaining oil and the onion and cook the onion, stirring occasionally, over medium heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over medium low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the chicken breast to the pot, add the tomatoes and their liquid, chicken broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice.
To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 2 months.
To reheat: Thaw the curry in the refrigerator. Transfer the curry to a pot and simmer it over medium heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve with rice.
Sizzling Steak Fajitas
Category: trusted-brands-recipes-and-tips
By Goya

Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home--throw a fajita party where your friends and family build their own fajitas and make memories that last. Our fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.

Ingredients:
3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
1 ½ cups Goya Mojo Criollo
1 teaspoon Goya Adobo with Pepper, plus more to taste
2 tablespoons Goya Extra Virgin Olive Oil
1 large yellow onion, cut into 1/4-inch strips
2  red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
1 teaspoon Goya Sazonador Total
1 (18 ounce) package Goya Flour Tortillas, warmed
1 (12 ounce) container Goya Guacamole, thawed
1 (17.6 ounce) jar Goya Salsa Pico de Gallo
1 cup sour cream
1 (8 ounce) jar Goya Salsita (preferred flavor)

Directions:
In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature. Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm. Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter. To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 6 servings
Super Easy Chicken Fingers
Category: meat-and-poultry
By Trudi Davidoff

These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.

Ingredients:
1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

Directions:
Preheat oven to 325 degrees F (165 degrees C). Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Yields: 4 servings

Calories: 371
Fat: 16.3 g
Saturated fat: 8.6 g
Carbohydrates: 25.7 g
Sugars: 2.2 g
Dietary fiber: 1.8 g
Protein: 29 g
Cholesterol: 95.6 mg
Sodium: 797.7 mg
Family Favorite Cheeseburger Pasta


Ingredients:
penne pasta, lean ground beef, onions, no-salt-added diced tomatoes, prepared mustard, ketchup, seasoning salt, reduced-fat cheddar cheese

Directions:
Cook pasta according to directions.  Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Drain pasta; add meat to mixture.
Stir in tomatoes, relish, mustard, ketchup, steak seasoning, and seasoned salt.  Bring to a boil.  Reduce heat; simmer uncovered for 5 minutes.
Sprinkle with cheese.  Remove from the heat; cover and let stand until cheese is melted.
Espuma De Chocolate (Milk Chocolate Gelatin)


Ingredients:
sugar, Splenda sugar substitute, unflavored gelatin, water, water, sour cream, cocoa powder, sour cream

Directions:
Add enough water to the gelatin in a small bowl, stir until gelatin is spongey.
heat the rest of the water until just starting to boil.
Add the yolks and sugar and beat with wire whisk until doubled in volume, take off the heat and add the gelatin. Once the gelatin is mixed in do not move or stir. Let it cool to room temperature.
Melt the chocolate with the 3 tbsp of crema, mix well and let cool to room temperature.
Mix the rest of the crema and whipping cream with a wire whisk and beat until whipped cream-ish.
Integrate the first mixture with the chocolate and whipped cream, beat together and pour into decorative glasses.
Refrigerate until set, about 3 hours. Top with a dusting of cocoa powder and a mint leave, if desired.
Enjoy!
Pizza Pull-Aparts


Ingredients:
mozzarella cheese, mushrooms, sausage

Directions:
Preheat oven to 400 degrees.
Spray 9-inch pie pan with non-stick cooking spray.
Cut biscuits into quarters and arrange in pie pan.
Spread pizza sauce over biscuits (use more or less to your liking].
Top with shredded cheese (can also use a combo of mozzarella and cheddar, or whatever your favorites are] and desired pizza toppings.
Bake for 14-17 minutes or until biscuits are done.
Mongolian Beef over Lettuce


Ingredients:
bean threads, chicken bouillon cube, cornstarch, hoisin sauce, Kikkoman soy sauce, beef, green onions with tops, water chestnuts, iceberg lettuce

Directions:
Soften 1 bundle saifun as pkg. directs. Drain; rinse with cold water and drain well. Coarsely chop and set aside. Save remaining saifun for use another time.
Dissolve bouillon in 1/2 cup boiling water. Add 1/2 cup cold water. Mix in cornstarch, hoisin, chili and soy sauces; stir until cornstarch dissolves.
Heat large frying pan, preferably nonstick over high heat. Add 1 1/2 teaspoons oil; coat inside of pan. Add half the beef. Stir-fry 3 minutes or until lightly browned. Remove from pan. Repeat cooking procedure with remaining 1 1/2 teaspoons oil and beef. Return all beef to pan.
Mix in green onions & tops, water chestnuts, saifun and chili sauce mixture. Cook and stir 2 minutes, or until thickened.
Remove from heat. Line serving plate with lettuce. Spoon beef mixture over lettuce. Toss at table as desire.
Strawberry and Wild Berry Gelatin With Cranberry Fool


Ingredients:
strawberry gelatin, heavy whipping cream, sugar, whole berry cranberry sauce

Directions:
Prepare Jell-o desserts in separate bowls according to directions, and refrigerate for at least 4 hours.
Prepare the Cranberry Fool by beating whipped cream, adding sugar gradually.  Beat until at soft peaks are formed.  Fold in cranberry sauce.
In a tall bowl or dessert glasses, place a layer of prepared strawberry Jell-O.  Next, place a layer of cranberry fool.  Follow with a layer of wild berry Jell-O.  Top with a final layer of Cranberry Fool and crumbled ginger snap cookies.  You may substitute ginger snap cookies as well.  Refrigerate until ready to serve.
Pot Stickers and Steamed Vegetables


Ingredients:
sugar snap pea, carrots, water chestnuts, low sodium soy sauce, honey, bean sprouts, roasted peanuts, scallions, cooked white rice

Directions:
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with ½ inch of water]. Bring the water to a boil.
Place the pot stickers in the basket (or skillet], cover, and steam for 4 minutes.
Add the snap peas, carrots, and water chestnuts.  (Substitute stir fry vegetables for the snap peas and carrots, if desired.]  Cover pot and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
Meanwhile, in a small bowl, combine the soy sauce, sesame oil, and optional honey.
Add hot cooked white rice to bowls, if desired.
Divide the bean sprouts among bowls and top with the pot stickers and vegetables.  (If substituting bamboo shoots, you might add them to the pot while the vegetables steam.].
Sprinkle with the peanuts and scallions. Serve with the sauce.
Chunky Pecan Pie Bars


Ingredients:
all-purpose flour, butter, margarine, brown sugar, eggs, corn syrup, granulated sugar, butter, margarine, vanilla extract, pecans

Directions:
PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.
FOR CRUST:.
BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
BAKE for 12 to 15 minutes or until lightly browned.
FOR FILLING:.
BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
BAKE for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.
Best Banana Bread Recipe


Ingredients:
flour, baking soda, cream of tartar, salt, shortening, sugar, eggs, bananas

Directions:
1.  Mix flour, soda, salt and cream of tartar in mixing bowl.
2. Cream shortening. Add sugar a little at a time and stir until light and fluffy. Add eggs and beat well.
3. Add flour mixture alternately with bananas, a small amount at a time, and beat after each addition until smooth.
4. Put in well-greased loaf pan and bake in 350 oven for 1 hour until done.
Duck with Honey, Soy, and Ginger
Category: world-cuisine
By Ollie Martin

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Ingredients:
2  duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Directions:
Preheat oven to 400 degrees F (200 degrees C). Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper. Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute. Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or  the breasts reach desired doneness. Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 259.9
Fat: 8.8 g
Saturated fat: 2.4 g
Carbohydrates: 21.3 g
Sugars: 18.1 g
Dietary fiber: 0.7 g
Protein: 20.6 g
Cholesterol: 106 mg
Sodium: 1186 mg
Hot Artichoke and Spinach Dip II
Category: appetizers-and-snacks
By TIFFANY BRENNAN

This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there!  My only question is: Is it okay to just eat it with a spoon right out of the dish?

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 servings

Calories: 134
Fat: 11.7 g
Saturated fat: 5.6 g
Carbohydrates: 3.4 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 4.4 g
Cholesterol: 27.8 mg
Sodium: 315.1 mg
Chinese Green Bean Stir-Fry
Category: side-dish
By Jackie O.

Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner.  Serve cold or warm.

Ingredients:
1 cup vegetable oil
13 pounds fresh green beans, trimmed
5 tablespoons minced garlic
5 tablespoons minced fresh ginger root
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 (8 ounce) bottles black bean sauce

Directions:
In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 10 pounds

Calories: 107.1
Fat: 6.2 g
Saturated fat: 1 g
Carbohydrates: 12.3 g
Sugars: 2.1 g
Dietary fiber: 5.3 g
Protein: 3.1 g
Sodium: 368.2 mg
Blueberry-Banana Crumble Muffins (VEGETARIAN)


Ingredients:
bananas, eggs, Hass avocado, avocado oil, sugar, baking powder, baking soda, salt, all-purpose flour, oatmeal, brown sugar, all-purpose flour

Directions:
CRUMBLE: Pour all packets of oatmeal into a medium mixing bowl.  Add brown sugar, Earth Balance Buttery Spread (Vegan Butter Substitute] and 1/3 c flour.  Cut together til thoroughly mixed and resembles granola.  Set aside.  .
MUFFIN MIX: Mash bananas in large mixing bowl.  Add sugar, eggs, pureed avocado, and oil.  blend well.  Add blueberries and stir gently to mix.   Sift together dry ingredients and gently blend into banana-berry mixture.  Spoon into muffin cups filling to just below top of cup rim.  Spoon crumble mixture on top of each muffin and lightly press down to set. .
Bake at 375 degrees for 18-22 minutes, depending on size of muffin cups.  Makes about 3 dozen.
Roasted Zucchini
Category: side-dish
By LauraF

This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.

Ingredients:
1 pound zucchini, cut into 2-inch strips
1 ½ tablespoons grapeseed oil
1 pinch salt and ground black pepper to taste
1 pinch garlic powder
1 pinch cayenne pepper
1  serving cooking spray
½  lemon
1 tablespoon chopped fresh parsley
1 pinch sea salt flakes to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up. Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat. Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer. Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

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

Calories: 131
Fat: 10.6 g
Saturated fat: 1.1 g
Carbohydrates: 8.8 g
Sugars: 4.3 g
Dietary fiber: 2.7 g
Protein: 2.9 g
Sodium: 263.4 mg
Jiffy Creole Manhattan  (A Pantry Recipe)


Ingredients:
clam chowder, chicken gumbo soup, evaporated milk

Directions:
Mix soups and heat to boiling., Serve immediately.
Simple and Delicious Marinara


Ingredients:
olive oil, garlic cloves, san marzano tomatoes, salt

Directions:
Heat the olive oil in a medium size saucepan.  Add the garlic and saute until translucent.  Be careful not to let it start to brown or toast.
Add the herbs first and stir for 30 seconds.  Then add the tomatoes with their juices and balsamic.
Puree in a blender or with an immersion blender.  Simmer for 20 minutes.
Taste for salt and add as needed.  If the sauce is little acidic, you can add a little bit of sugar or agave nectar.
Enjoy!
Snickerdoodles


Ingredients:
shortening, sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

Directions:
Cream shortening, 1-1/2 cups sugar, and eggs.
Sift flour, cream of tartar, soda and salt together and add to sugar mixture.
Mix together 2 tbsp sugar and cinnamon.
Roll dough into balls the size of small walnuts and roll in cinnamon sugar.
Place two inches apart on an ungreased cookie sheet and bake at 400°F for ten minutes, or until lightly browned.
Cookies will puff up, then flatten out with crinkled tops.
Orzo "paella" Style


Ingredients:
boneless skinless chicken breasts, clams, mussels, jumbo shrimp, orzo pasta, olive oil, red onion, zucchini, garlic, pimientos, salt, saffron, parsley, lemon juice

Directions:
Heat olive oil in deep saucepan and add red onion, saute for 5 min, then add zucchini and squash.
Saute 5 more minute and add dry orzo and toast for 4 minute  Add garlic, pimentos and a dash of salt (and saffron if using], then add stock.  Stir every couple minutes for about 10 minutes until all liquid has been absorbed and orzo is cooked through.
Meanwhile, which orzo is cooking, grill chicken breasts until just cooked through with grill marks - and put the shrimp on the grill for the last few minutes.
Steam mussels/clams.
Stir parsley into orzo pan and then nestle seafood and large slices of chicken into the pan and serve.