xiaoxl/recipe_data huggingface dataset:
Apple Cheesecake with Caramel Sauce
Category: desserts
By JJ

Caramel apple meets cheesecake in this recipe that gives you a neat twist on either dessert ideal for an autumnal dinner!

Ingredients:
1 (21 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
¼ teaspoon vanilla extract
2  eggs
¼ cup caramel ice cream topping
12  pecan halves
⅔ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature. Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

Yields: 1 - 9 inch cheesecake

Calories: 380.5
Fat: 23.7 g
Saturated fat: 9.9 g
Carbohydrates: 39.3 g
Sugars: 15.5 g
Dietary fiber: 1.5 g
Protein: 5.4 g
Cholesterol: 72.1 mg
Sodium: 267.6 mg
Sherbet OJ Shake


Ingredients:
character(0]

Directions:
"Blend ingredients in blender till ready."
Pina Colada Cheesecake
Category: trusted-brands-recipes-and-tips
By Dole

The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.

Ingredients:
1 ¼ cups vanilla wafer crumbs
1 cup flaked coconut, toasted
½ cup butter or margarine, melted
1 (6 ounce) can DOLE® Pineapple Juice
1 (.25 ounce) envelope unflavored gelatin
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
¼ cup dark Jamaican rum*
¾ teaspoon coconut or vanilla extract
2 cups frozen non-dairy whipped topping, thawed
1 (20 ounce) can DOLE® Crushed Pineapple
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon Toasted flaked coconut

Directions:
Combine crumbs, coconut and butter in medium bowl.  Press mixture on bottom and sides of 8 or 9-inch springform pan.  Chill. Pour juice into small saucepan.  Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin.  Cook and stir over medium heat until gelatin dissolves; remove from heat.  Set aside. Beat together cream cheese and 3/4 cup sugar in large bowl until smooth.  Beat in gelatin mixture until well blended.  Beat in rum and coconut extract until smooth and blended.  Gently fold in whipped topping.  Spoon into prepared crust.  Chill 6 hours or overnight until set. Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan.  Cook and stir over medium heat until mixture boils and slightly thickens.  Chill.  Spoon over top of cheesecake before serving.  Garnish with additional toasted coconut, if desired.

Prep time: 30 mins
Total time: 6 hrs 30 mins
Yields: 10 servings

Calories: 620.3
Fat: 39.1 g
Saturated fat: 23.7 g
Carbohydrates: 58.4 g
Sugars: 34.1 g
Dietary fiber: 1.7 g
Protein: 7.4 g
Cholesterol: 98.3 mg
Sodium: 370.1 mg
Eggplant with Garlic Sauce
Category: world-cuisine
By Whats that Burning smell?

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Ingredients:
3 tablespoons canola oil
4  Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Directions:
Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 186.8
Fat: 8 g
Saturated fat: 0.7 g
Carbohydrates: 29.2 g
Sugars: 13.2 g
Dietary fiber: 13.2 g
Protein: 4.9 g
Sodium: 223.6 mg
Pickling Spice Pick List


Ingredients:
allspice berry, bay leaf, cardamom seed, cinnamon stick, clove, garlic, ginger, mace, mustard seeds, nutmeg, peppercorn, red chili pepper, red pepper flakes

Directions:
Place your choice in a tea infuser or tie up in cheesecloth. Choose the mix you like.  Make the right amount for your recipe.
Use according to your recipe.
Barbecue Recipes Chicken Basting Sauce


Ingredients:
lemon juice, Worcestershire sauce

Directions:
"Mix all ingredients together.  This is especially good with chicken.  May also be used with hamburgers or steak.  Store leftover sauce in refrigerator for your next cook-out."
Spicy Chicken Fingers


Ingredients:
chicken breasts, pepper, dried marjoram, plain yogurt

Directions:
Pre-Heat oven too 375.
Start off by defrosting the chicken breasts or if fresh you can skip this step.  Clean them and cut off all the excess fat and etc.  Cut them into desired strips usually you can get about 3 to 4 cuts per breast.
In a separate Mixing bowl mix up your Cayenne and Marjoram.  In a large baggy add your crackers and chips and then roll with a rolling pin till they are at a crushed up matter.  Add the contents of the baggy to the mixing bowl.
In a small bowl dip out a decent amount of Plain Yogurt.  Add a few chicken strips to the mix and then move to the cracker/chip mix. After each piece is fully covered place on a baking sheet.
Let bake for 25 to 30 min till crispy.
Also a good sauce.
1 cup- hellman's mayo.
1/4 cup- Honey.
1/4 cup- Yellow Mustard.
Couple Dashes of Cayenne Pepper.
Keto Chicken Cordon Bleu Meatballs
Category: main-dish
By France C

These ham-stuffed chicken meatballs topped with a creamy Swiss cheese sauce are delicious served over zucchini noodles or mashed cauliflower, or simply on their own! A great way to use up leftover ham. I've used diced ham, however cubed ham work better as the meatballs keep their shape better. Grate your own cheese; it melts much better than the pre-shredded variety.

Ingredients:
1 pound ground chicken
⅓ cup blanched almond flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1  egg, lightly beaten
6 ounces ham steak, cubed into 20 even pieces
1 tablespoon olive oil
1 tablespoon butter
¾ cup chicken broth
1 teaspoon Dijon mustard
½ cup heavy cream
1 cup shredded Swiss cheese
1 pinch cracked black pepper to taste
2 tablespoons minced fresh parsley  (Optional)

Directions:
Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham and place onto a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total. Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes, turn, and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate. Return skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard and bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 20 meatballs

Calories: 349.1
Fat: 23 g
Saturated fat: 10.5 g
Carbohydrates: 3.9 g
Sugars: 0.9 g
Dietary fiber: 0.9 g
Protein: 31.1 g
Cholesterol: 137.2 mg
Sodium: 837.2 mg
Mexican Cornbread


Ingredients:
egg, milk, green chili peppers

Directions:
Preheat oven to 400 degrees F. Lightly grease a 9x9 inch baking pan., Place all ingredients in a bowl and mix well., Pour and spread evenly into baking pan., Bake for 25 to 30 minutes or until lightly golden brown.
Wings In Cola
Category: appetizers-and-snacks
By Janet Schaufele

Chicken wings in a slightly sweet sauce. Good as an appetizer, or when paired with a side dish and salad. These make a fun meal!

Ingredients:
4 pounds chicken wings, tips discarded
1 teaspoon garlic salt
1 teaspoon onion powder
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 cup packed light brown sugar
2 tablespoons soy sauce

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place chicken wings in a shallow casserole dish.  Season with garlic salt and onion salt.  Mix cola, sugar, and soy sauce; pour mixture over chicken wings. Bake, covered, at 325 degrees F (165 degrees C) for 2 hours.  Turn wings over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours.  Turn wings every 30 minutes or so.

Yields: 16 servings

Calories: 315.4
Fat: 18.1 g
Saturated fat: 5.1 g
Carbohydrates: 16.2 g
Sugars: 15.8 g
Protein: 21 g
Cholesterol: 87.4 mg
Sodium: 313.7 mg
Chocolate Chip Cinnamon Rolls


Ingredients:
active dry yeast, warm water, all-purpose flour, all-purpose flour, sugar, salt, butter, margarine, milk, brown sugar, ground cinnamon, confectioners' sugar, butter, margarine, vanilla extract, hot water

Directions:
In a small bowl, dissolve yeast in warm water. In a bowl, combine the flour, 1 tablespoon sugar and salt. Cut in 2 tablespoons of the butter until crumbly. Add the milk, egg yolk and yeast mixture; stir well. Cover with plastic wrap; refrigerate for at least 4 hours or overnight.
Turn dough onto a lightly floured surface. Roll out into a 10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2 inches of edges. Combine the brown sugar, cinnamon and remaining sugar. Sprinkle over dough, then sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. CUt into 1-in. slices; place cut side down in a greased 8-in. square baking dish. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Bake at 375° for 15-18 minutes or until golden brown. In a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm.
NOTE: Rolls may be frozen for up to 2 months. Reheat in the microwave before serving if desired.
Thai Chicken Stock
Category: world-cuisine
By JETTILA

This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup).

Ingredients:
1  chicken carcass
¾ cup thinly sliced galangal
2  kaffir lime leaves, or to taste
2 stalks lemon grass, crushed
2  chopped Thai chiles, or to taste
2 cloves peeled garlic
1  shallot, sliced
10 cups water

Directions:
Place the chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes. Drain, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water. Return to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Strain through cheesecloth before using.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 2 quarts

Calories: 17.4
Fat: 0.1 g
Carbohydrates: 4.1 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 11.2 mg
Summer Pea, Watermelon and Farro Salad


Ingredients:
salt, black pepper, watermelon, parsley, pecorino romano cheese

Directions:
Rinse farro or wheat berries. Place in saucepan with about 1/4-1/2 teaspoon salt. Cover with about 2 inches of water. Bring to a boil. Reduce to a simmer, cover and simmer for about 1 hour. (to desired tenderness].
In the meantime, defrost peas. Place in colander.
Drain and rinse farro and rinse with cold water (over peas that are defrosting]; drain.
Combine farro, peas, salt and pepper in a large bowl. Add watermelon cubes and parsley and gently toss to combine. Top salad with cheese.
Classic and Simple Meat Lasagna
Category: world-cuisine
By ccb1122

Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.

Ingredients:
12  whole wheat lasagna noodles
1 pound lean ground beef
2 cloves garlic, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 (16 ounce) package cottage cheese
2  eggs
½ cup shredded Parmesan cheese
1 ½ (25 ounce) jars tomato-basil pasta sauce
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate. Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease. In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined. Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil. Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 1 9x13-inch pan

Calories: 500.5
Fat: 19.3 g
Saturated fat: 9.1 g
Carbohydrates: 47.1 g
Sugars: 12.4 g
Dietary fiber: 6.3 g
Protein: 35.6 g
Cholesterol: 114.5 mg
Sodium: 999 mg
Smoky Split Pea and Root Vegetable Soup


Ingredients:
butter, carrots, parsnips, leeks, onion, dried thyme, marjoram, bay leaves, smoked ham hocks, fresh Italian parsley

Directions:
"melt butter in lg pot over low heat.  add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves.  cover and cook until vegetables are tender, stirring occasionally, about 20 minutes.  add stock, peas and ham hocks.  bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes.  add parsley in the last 5 minutes.  season with salt and pepper."
Easy Quiche Lorraine
Category: breakfast-and-brunch
By LADYNUSS

It's a delicious way to start a meal!

Ingredients:
1 recipe pastry for a 9 inch single crust pie
6 slices bacon
1  onion, chopped
3  eggs, beaten
1 ½ cups milk
¼ teaspoon salt
1 ½ cups shredded Swiss cheese
1 tablespoon all-purpose flour

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside. In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell. Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 461.2
Fat: 33.8 g
Saturated fat: 13 g
Carbohydrates: 21.1 g
Sugars: 4.3 g
Dietary fiber: 1.4 g
Protein: 17.9 g
Cholesterol: 141.8 mg
Sodium: 641.7 mg
Jjs’ Cheesecake


Ingredients:
Philadelphia Cream Cheese, eggs, sugar, real vanilla, lemon, juice and zest of, sour cream, sugar, real vanilla, graham crackers, sugar, butter

Directions:
First! make the graham cracker crust listed below.  Line the 9 inch springform pan as described below.
Set out 3 - 8 ounce large containers of Philadelphia cream cheese (prefer kraft] and allow to warm to room temperature.
Beat 4 eggs very smooth.  Add 1-cup sugar and beat.
Add 1 teaspoon real vanilla and rind (zest] and juice of 1 lemon to eggs and beat lightly.
Break up cream cheese into bowl of eggs and beat very smooth.  It may  take up to 20 minutes to get it real smooth.
Using the 9 inch spring form pan lined with the graham crist pour mixture in and bake at 375 for 40 minutes on middle rack. Reset oven temp to 475.  Remove and cool for “10” minutes. I place a large sheet of foil on the lower rack to catch an butter that may escape from the pan.  After ten minutes spoon on following topping carefully spooning the mix around the edge first then into the middle.  The middle is always a little softer than the outside so spread gently.
Spread this mix: ½ pint sour cream mixed with 2 tablespoons of sugar and 1/2 tablespoon real vanilla.
Place cake back in oven that was reset to 475 and cook for 5 minutes.  remove and let cool.  Place in refrigerator to set up.
crum crust:
36 graham crackers.
2 tablespoons sugar.
1 cube (1/4] lb plus 2 tablespoons of melted butter.
Mix ingredients together and layer bottom of spring form pan.  Gently press small amounts around the sides. Pour in cake mix and bake as above.
Avocado Turkey Wraps


Ingredients:
whole wheat tortillas, fat-free mayonnaise, tomatoes, reduced-fat cheddar cheese, fresh cilantro, avocado

Directions:
"Spread tortillas with mayonnaise. Top each with turkey, tomato, jalapeno, cheese, cilantro and avocado. Roll up and cut in half."
Grape & Spinach Smoothie


Ingredients:
green grapes, spinach, coconut milk

Directions:
Add all the ingredients to a blender and blend until smooth and delicious., Serve and enjoy.
Curried Mussels
Category: seafood
By Soundergirl25

This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.

Ingredients:
1 tablespoon coconut oil
½  red onion, chopped
1 tablespoon minced fresh ginger root
1 tablespoon green curry paste
1 teaspoon green curry paste
1 teaspoon lemon zest
1 clove garlic, minced, or to taste
8 ounces coconut milk
1 tablespoon fish sauce
1 tablespoon water
1 teaspoon water
1  lime, juiced
1 ½ pounds fresh mussels, scrubbed and debearded
¼ cup chopped fresh cilantro

Directions:
Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer. Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl. Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 386.4
Fat: 21.4 g
Saturated fat: 14.7 g
Carbohydrates: 16 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 33.3 g
Cholesterol: 74.3 mg
Sodium: 869.4 mg
Guacamole Dip


Ingredients:
avocados, lemon juice, salt, tomatoes

Directions:
Peel avocados and blenderize them in a blender or food processor until creamy.
Add diced onion and tomato, stirring well.
Add salt, hot sauce and lemon juice in small amounts, stirring frequently and thoroughly, until the dip is tangy and snappy to your taste.  Be especially careful not to add too much salt or too much lemon.
Refrigerate for at least six hours, overnight would be best.
Serve with white corn tortilla chips.
Gyoza
Category: main-dish
By Mersi

I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.

Ingredients:
1 tablespoon sesame oil
2 cups chopped cabbage
¼ cup chopped onion
1 clove garlic, chopped
¼ cup chopped carrot
½ pound ground pork
1  egg
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
¼ cup water
¼ cup soy sauce
2 tablespoons rice vinegar

Directions:
Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny. Preheat vegetable oil in a large skillet over medium high heat. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Prep time: 40 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 30 gyoza

Calories: 183.6
Fat: 8.5 g
Saturated fat: 2.4 g
Carbohydrates: 18.5 g
Sugars: 1 g
Dietary fiber: 1.2 g
Protein: 7.9 g
Cholesterol: 37.5 mg
Sodium: 546.3 mg
Celery and Pear Bisque


Ingredients:
butter, celery, bartlett pears, leeks, fresh thyme, all-purpose flour, chicken broth

Directions:
Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Toss in flour. Stir in 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.
Remove bay leaves from soup. Puree soup in batches in blender until smooth. Return puree to same pot. Season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Rewarm briefly.
Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.
Really Creamy Fettuccine Alfredo
Category: everyday-cooking
By AMETHYST

We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.

Ingredients:
8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
¾ cup grated Parmesan cheese
½ cup margarine
½ cup milk
1 teaspoon garlic powder
¼ teaspoon dried basil
1 pinch ground nutmeg

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes.  Toss sauce with pasta and sprinkle with nutmeg.  Serve.

Cook time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 680.3
Fat: 48.2 g
Saturated fat: 19.5 g
Carbohydrates: 45.2 g
Sugars: 4 g
Dietary fiber: 2.1 g
Protein: 18.8 g
Cholesterol: 77.2 mg
Sodium: 673.6 mg
Baked Avocado Starter


Ingredients:
avocados, cheese, bacon, tomatoes, black pepper

Directions:
Slice each avocado into half,and remove the stone.  Scrape the flesh into a bowl leaving the half-cases intact.
Mash the avocado flesh until a few lumps remain.
Dice and gently fry the bacon until crispy, then add to the mixture with two thirds of the cheese, with pepper to taste.
Mix well and fill the avocado cases with the cheese,avocado and bacon mixture.
Place on top the remainder of the cheese thinly on top of the avocados.
Thinly slice the tomatoes; place a slice on top of each avocado half, on top of the cheese.
Bake in a preheated oven on gas mark 6 for 30 minutes.
Serve with green salad,.
Enjoy!