xiaoxl/recipe_data huggingface dataset:
Almost Instant Rocky Road


Ingredients:
mini marshmallows, peanuts, raisins

Directions:
Line a 8" square cake pan or baking dish  with a piece of wax paper large enough to fold over the sides. Place the chocolate chips in a medium saucepan over very low heat. Cook the chocolate until it has almost completely melted, stirring constantly to make sure it doesn’t burn(this can also be melted in the microwave]. Remove from the heat and let the chocolate sit for 5 minutes, stirring occasionally. Add the marshmallows, almonds, peanuts, raisins, and apricots,  stir until all the ingredients are coated with chocolate. Spread the mixture into the prepared pan, and chill until totally hard, about 3 hours.
Move the chocolate to a large cutting surface, and use a large serrated knife to cut the chocolate into 1-inch blocks.
Makes about 36 small squares.
Easy Ground Turkey Lo Mein
Category: world-cuisine
By bd.weld

This lo mein can be on the table in no time and is packed with flavor without having to use those fancy sauces. The excess liquid will be soaked up by the noodles. Top with sriracha sauce to taste (optional).

Ingredients:
1 (8 ounce) package dried lo mein noodles
4 teaspoons toasted sesame oil, divided
1 pound lean ground turkey
1 cup diced onion
1 ½ tablespoons minced garlic
1 (15 ounce) can low-sodium chicken broth
1 (8 ounce) can water chestnuts, drained and sliced
¼ cup low-sodium soy sauce
1 envelope onion soup mix
3 cups chopped celery, 1/4-inch pieces
1 cup sugar snap peas
¼ cup diced red bell pepper
1 (12 ounce) package fresh mung bean sprouts
1 pinch red pepper flakes  (Optional)

Directions:
Bring a large pot of water to a boil; cook noodles, stirring occasionally, until tender, about 6 minutes. Drain and toss with 1 teaspoon sesame oil. Heat remaining sesame oil in a large saucepan over medium heat. Add turkey, onion, and garlic to the hot oil. Cook, stirring occasionally, until ground turkey is no longer pink, about 5 minutes. Drain excess grease and return to the pan. Pour in chicken broth, water chestnuts, soy sauce, and onion soup mix. Stir until well combined. Add celery, snap peas, and bell pepper. Cook and stir until slightly softened, 3 to 5 minutes. Add noodles and bean sprouts to the pan. Stir to combine and serve immediately, topped with red pepper flakes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 496.7
Fat: 16 g
Saturated fat: 3.6 g
Carbohydrates: 54.3 g
Sugars: 9.4 g
Dietary fiber: 7.5 g
Protein: 36.8 g
Cholesterol: 143.1 mg
Sodium: 1611.5 mg
Six Week Raisin Bran Muffins


Ingredients:
sugar, flour, baking soda, salt, eggs, buttermilk, cinnamon, butter, brown sugar

Directions:
Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl.   Add oil, eggs and milk.  Allow to rest before use.
Store in a covered container and use as needed.
Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.
Sweet Potato Black Bean Burger


Ingredients:
sweet potatoes, salt, onion powder, garlic powder, chili powder, dried oregano, cumin powder, black pepper, black beans, mayonnaise, lime, juice of, lettuce

Directions:
Cook sweet potatoes in 400 degree oven, cut side down for 30 minutes.
While the sweet potatoes are baking, make the chili lime mayo. In a small bowl, mix together the mayo, chili garlic sauce and lime juice. Set aside.
In a small bowl, add salt, onion powder, garlic powder, chili powder, oregano, cumin powder and black pepper. Mix together and set aside.
In a large bowl, add black beans and cooked sweet potatoes. Mash until consistency is only slightly chunky. Some beans will be completely mashed and others will not. This will help create a nice texture.
Add in cooked quinoa and spices. Mix together with hands and form into 8 burger patties, about 1/3 cup of mixture each.
Place burger patties on a large baking sheet covered in parchment paper. Spray with olive oil and bake in 400 degree oven for 20 minutes. Flip over, spray other side with olive oil and bake for another 10 minutes.
Aegean Chicken Salad
Category: salad
By Kelly

A Greek-inspired version of basic chicken salad that is quick, healthy, and delicious! Serve it topped with tomatoes and a sprinkling of feta cheese, or on crackers as an appetizer.

Ingredients:
1 (12.5 fl oz) can chicken breast chunks, drained
¼ cup finely chopped red onion
1 teaspoon fresh lemon juice
2 tablespoons Greek yogurt
¼ cup hummus
¼ cup kalamata olives, chopped
¼ cup finely chopped red bell pepper
1 teaspoon chopped fresh dill
¼ cup crumbled feta cheese

Directions:
Break up chicken in a large bowl using a fork. Stir in onion, lemon juice, yogurt, hummus, olives, red bell pepper, and dill. Sprinkle with feta cheese.

Prep time: 20 mins
Total time: 20 mins
Yields: 3 cups

Calories: 331.5
Fat: 19.4 g
Saturated fat: 6.8 g
Carbohydrates: 7.2 g
Sugars: 2.3 g
Dietary fiber: 1.7 g
Protein: 30.8 g
Cholesterol: 92.9 mg
Sodium: 1082 mg
Spring Salad


Ingredients:
olive oil, prosciutto, asparagus spears, spring onions, eggs, lemon, garlic, salt, fresh ground black pepper

Directions:
Place a small film of oil in a wide-based pan and cook the prosciutto pieces until they change colour and then place on paper towelling so they drain and crisp up.
Snap off the asparagus spears at the tender point, cut them in half on the diagonal and simmer for 3 to 4 minutes in hot water or until they are just tender and then drain them.
Place a handful of greens neatly on each plate and arrange over the prosciutto pieces, asparagus spears and spring onions that you have sliced thinly on the diagonal.
Bring a pan of salted water to the simmer and drop in the cracked eggs and simmer until the whites are set but the yolks remain soft and then lift them out the an egg slice and touch the base of this on a clean tea towel to drain and arrange an egg on each plate.
For the dressing combine the juice of the lemon with the garlic and plenty of salt and freshly ground black pepper.
Add about 3 times the amount of olive oil to lemon juice and mix together and then drizzle over the salad.
Tammy's Fish Chowder
Category: soups-stews-and-chili
By Tammy

Fish chowder that's a little thinner than restaurant chowders. I made this with a homemade fish stock made from sea bass and used the cooked fish from the stock for the chowder as well. Serve with crusty French bread.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
2  yellow onions, diced
3  ribs celery, diced
½ cup white wine
4  potatoes, chopped
2 cups fish stock
1 tablespoon chopped fresh thyme
1 teaspoon seafood seasoning (such as Old Bay®)
1  bay leaf
salt and ground black pepper to taste
1 cup heavy whipping cream
1 (4 ounce) fillet sea bass, chopped, or more to taste
½ teaspoon white sugar
3 dashes hot sauce

Directions:
Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes. Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes. Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 354.4
Fat: 19.9 g
Saturated fat: 10.9 g
Carbohydrates: 31.9 g
Sugars: 4 g
Dietary fiber: 4.4 g
Protein: 9.5 g
Cholesterol: 67.3 mg
Sodium: 460.5 mg
Vegan Tropical Coleslaw


Ingredients:
green peas, cabbage, carrot, fresh pineapple chunk, raisins, sunflower seeds, unsweetened flaked coconut, raw cashew nuts, lime, salt, pepper

Directions:
Cook green peas in boiling water until soft.
In a bowl, add green peas, cabbage, carrot, pineapple, raisins, sunflower seeds, and coconut flakes.
In a blender, add cashew nuts, lime juice from a half lime and 1/4 cup water and blend.
Turn off the blender, scrape the side, add more water if it’s too thick, and blend until it is smooth and creamy.
Add the dressing to the vegetable bowl and mix well. Season with salt and pepper.
Infuse love, chill if desired, and serve!
Strawberry Ice Cream


Ingredients:
potato starch, sugar

Directions:
Beat the cream until floaty stiff.
Add the rest of the ingredients.
Blend thoroughly.
Place the mixture into your ice cream making machine and churn and freeze regarding your ice cream making machine instructors manual.
Freeze or enjoy immediately.
Fried Calamari With Remoulade Sauce Drizzled With Balsamic Syrup


Ingredients:
unbleached all-purpose flour, ground cumin, chili powder, garlic powder, paprika, fresh coarse ground black pepper, salt, egg

Directions:
Heat balsamic till reduced to a syrup.
Set aside.
Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Place on a platter and drizzle with balsamic syrup.
Serve with Remoulade Sauce (Recipe #87124].
Turkey Spaghetti Zoodles
Category: meat-and-poultry
By Megan Olson

A super simple one-pot dinner that's low calorie, low carb, paleo, gluten-free and takes just 10 minutes to make. This will be your go-to week night dinner! Serve immediately or store in the refrigerator up to 3 days.

Ingredients:
1 teaspoon extra-virgin olive oil
1 ¼ pounds ground turkey breast
1 cup diced green bell pepper
1 tablespoon minced garlic
2 teaspoons Italian seasoning
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 cups marinara sauce
2 cups baby spinach leaves
4  zucchini, cut into noodle-shape strands

Directions:
Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes. Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes. Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.

Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
Yields: 5 servings

Calories: 301.2
Fat: 6.1 g
Saturated fat: 1.5 g
Carbohydrates: 26.8 g
Sugars: 15.7 g
Dietary fiber: 6.1 g
Protein: 34.3 g
Cholesterol: 84.8 mg
Sodium: 802.9 mg
Aunt Rebecca's Creamed Potatoes & Peas


Ingredients:
bacon, red onion, all-purpose flour, thyme leaves, salt, pepper, tiny peas

Directions:
In 2-qt.
saucepan place potatoes.
Add enough water to cover; bring to a full boil.
Cook over medium heat, stirring occasionally, until potatoes are tender (about 10 to 15 minutes].
Meanwhile, in 10" skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked (about 4 minutes].
Add onion; continue cooking until browned.
Drain off fat except for 2 tablespoons; set bacon and onion aside.
Stir flour, thyme leaves, salt and pepper into reserved 2 tablespoons of fat.
Cook over medium heat, stirring constantly until smooth and bubbly (about 30 seconds].
Stir in Whipping cream, peas, bacon, onion and potatoes.
Continue cooking, stirring occasionally, until mixture thickens and is heated through (about 3 to 4 minutes].
Famous Italian Wedding Soup


Ingredients:
onion, fresh Italian parsley, egg, garlic, salt, pepper, parmesan cheese, lean ground beef, ground pork, chicken broth, escarole, eggs, parmesan cheese

Directions:
In a large bowl stir together first 6 ingredients.
Stir in cheese and bread crumbs.
Mix in meats with your hands.
Roll into 1 inch meatballs (about 75].
Place on baking sheet.
Bring broth to a boil in a large pot over medium high heat.
Add meatballs and escarole and simmer about 10 minutes.
Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
Season with salt and pepper.
Chocolate Cherry Ice Cream Pie


Ingredients:
graham cracker crust, maraschino cherries, vanilla ice cream

Directions:
Following package directions, drizzle half of the ice cream topping over crust and gently spread to coat bottom and sides.  Freeze until firm.
Meanwhile, set aside six cherries for garnish and chop remaining cherries.
In large bowl, combine ice cream and chopped cherries.  Spread into prepared crust.  Sprinkle with peanut butter cups and then drizzle with remaining ice cream topping.
Garnish with reserved cherries.  Cover and freeze for 2 hours or until firm.  Remove from freezer 15 minutes before serving.
Eggs Benedict With Asparagus and Crab


Ingredients:
parsley, vinegar, eggs, Canadian bacon, English muffins, asparagus, hot water, lemon juice, unsalted butter

Directions:
Steam asparagus till tender with 1 teaspoon of vinegar.
Steam crab till fully cooked.
Poach eggs with parsley.
Heat muffinfs and cut in half.  Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.
South-Of-The-Border Cider


Ingredients:
apple cider, fresh lemon juice, salt, lemon slices

Directions:
In a saucepan, combine the cider, lemon juice and salt.  Bring the mixture to a simmer and skim it.
Add the tequila and liqueur and heat over moderate heat, stirring until it is hot.
Divide the mixture among 8 heated mugs and garnish each drink with a lemon slice.
Millet-Vegetable-Risotto


Ingredients:
kohlrabi, carrots, onion, vegetable broth, parmesan cheese, creme fraiche, herbs

Directions:
Wash and prepare the vegetables and dice them.
Give a little bit of oil into a heavy pot and steam the vegetables in that until firm to the bite.
Add the broth and the millet. On medium heat allow the millet to soak up the broth (for about 15 minutes].
Top with desired topping and serve.
Lina's Awesome Smooth Lentil and Veggie Soup!


Ingredients:
onion, tomatoes, celery, potato, chicken broth, garlic, cumin, salt, butter, parsley

Directions:
Rinse Lentils and add them to a big cooking pot.  Add all the veggies (do not add the parsley].  Add the Chicken broth.  Cook on medium high for approximately 30 to 40 minutes or until the veggies are very tender.  Once the veggies are very tender, take the pot off the stove and set on a heat proof area.  Mix the soup with a hand blender until very smooth (You can use a blender but it's just easier with a hand blender].  Put the smooth soup back on the stove on a low setting and add the butter and mix until the butter has melted in with the soup.  Add your cumin, garlic and salt.  Mix into the soup.  Finely, add your chopped parsley and mix.
Serve hot.  So good.
Spicy Apple Bread


Ingredients:
apple, low-fat sour cream, flour, brown sugar, baking powder, baking soda, salt, allspice, cinnamon, ground cardamom

Directions:
Preheat oven to 350°F.
Grease an 8 1/2 x 4 1/2-inch loaf pan.
Dust with flour.
Mix apple, sour cream, sugar and egg whites in large bowl.
Sieve flour with baking powder, baking soda, salt, allspice, cinnamon and cardamom.
Stir in flour-mixture with apple-mixture.
Spread in prepared pan.
Bake for 35 to 40 minutes or until golden brown.
Cool in pan 5 minutes.
Remove from pan.
Freezes well.
Maple Frosted Figgies


Ingredients:
canola oil, maple syrup, dark brown sugar, egg, applesauce, dried fig, all-purpose flour, whole wheat pastry flour, whole wheat flour, baking powder, baking soda, salt, powdered sugar, maple syrup, water

Directions:
Preheat oven to 350 degrees.
In small bowl, whisk together first 7 ingredients (oil through figs].
In medium bowl, combine next 5 ingredients (flour through salt]. Mix contents of two bowls and blend until just combined. Lighty coat 9x13-inch baking dish with cooking spray. Spread batter in dish.
Bake 30 minutes, or until light brown and springy to touch. Cool in pan for one hour.
Mix together icing ingredients, using more water if necessary to reach desired consistency. Spread icing over cooled pan of cookies and cut into bars.
Cauliflower Cheese Soup


Ingredients:
cauliflower, chicken broth, chicken bouillon cube, butter, plain flour, milk, cheddar cheese, fresh parsley, salt, nutmeg, curry powder, white pepper

Directions:
Put the cauliflower, onion, broth and bullion cube in a large saucepan and cook over medium heat until the vegetables are tender.
Meanwhile, in a medium saucepan, melt the butter and stir in the flour until smooth.
Gradually add the milk, cooking and stirring until thickened and bubbly.
Cook, stirring for 2 minutes longer.
Reduce heat and stir in cheese and seasonings.
Using a stick blender, blend the vegetable broth mixture until smooth.
Stir in the cheese sauce and blend again to combine.
Serve hot in heated bowls with a sprinkling of parsley on top of each.
You may garnish with bread croutons if you wish.
The Neely's Caprese Tart


Ingredients:
puff pastry, flour, pesto sauce, tomatoes, mozzarella cheese

Directions:
Preheat oven to 400 degrees F.
Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Place on top of a cookie sheet, lined with parchment paper. Brush dough with egg wash. Bake for 10 minutes.
Cover baked dough with pesto. Add sliced tomatoes and mozzarella on top. Bake for another 5 minutes or until cheese melts.
Smoked Cajun Chili


Ingredients:
ground beef, whole canned tomatoes, tomato sauce, kidney beans, black beans, red onion, celery, garlic cloves, chili powder, cumin, ground pepper, kosher salt

Directions:
Call friends and family, let them know you are about to make some awesome Chili, and to be in your kitchen in about an hour.
Before the stampede, grab a large (8qt] pot and brown the sausage on high heat (do not drain]. The idea here is to get some good browning/sear in the pan so don't fret if it sticks to the bottom, that's the idea. Just don't go overboard and burn it.
Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
In a separate pan, brown the ground beef (drain] and add it to the pot.
Everything else goes in! Be sure to include all the juice from the whole-tomato cans, and I like to cut them very chunky (no more than 3 cuts per tomato] for easy eating.
Let it come together at a high simmer for about an hour, less if you can't wait.
Blueberry Lime Mold


Ingredients:
sugar, lime juice, boiling water, fresh blueberries

Directions:
In a medium bowl, combine the gelatin, sugar, lime juice and boiling water, stirring until the gelatin and sugar are dissolved.
Chill for about 1 hour or until slightly thickened.
Beat the gelatin until light-colored and doubled in volume.
Beat in the whipped topping, then gently fold in the blueberries.
Pour into a 4-to 5-cup gelatin mold.
Cover and chill for 3 to 4 hours, or until firm.
Dip the mold briefly into warm water, then unmold onto a large serving platter.
Easy Melt in Your Mouth Coconut Cake


Ingredients:
sweetened condensed milk, Cool Whip, coconut

Directions:
Bake cake according to cake box directions in a 13 x 9 pan.
Take cake out of oven and while still hot, poke holes all over top with something the size of a small birthday candle.
Slowly pour can of sweetened condensed milk over the top of cake making sure it doesnt all run to the sides.
Slowly pour Coco Lopez over top of cake -- you may have to heat this up in microwave 20-30 seconds to get it liquid.
enough to pour -- this ingredient is found in the "drink mixers" section of the grocery store.
If you have time, cover cake and put in refrigerator overnight getting it cold.
When you are ready to serve, spread Cool Whip on top and then sprinkle coconut over top to taste -- guaranteed to please!
Steak, Mushroom, and Onion Pizza


Ingredients:
olive oil, onions, garlic clove, salt, fresh ground pepper, fresh thyme, beef sirloin steak, flour, mozzarella cheese

Directions:
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions, mushrooms, and garlic and saute 1-2 minutes, or until starting to release juices. Add salt, pepper, thyme, and balsamic vinegar and stir-fry until onions are just turning brown, about 10 minutes. Remove from pan and set aside.
In same skillet, heat remaining 2 tablespoons olive oil. Add beef strips and stir-fry until browned, about 4-5 minutes. Add mushroom mixture back to skillet and cook until heated through. Add enough flour to thicken juices. Remove from heat and set aside.
Meanwhile, heat oven to 400* F. Spread pizza dough out into a 12 inch circle in a greased pizza pan. Bake at 400* F for about 10 minutes, or until just turning pale golden.
Spread sauce over crust. Top with about 1 cup of the mozzarella cheese (use more if desired]. Place beef mixture evenly over cheese. Top with remaining mozzarella.
Return to oven and bake at 400* F for another 10-12 minutes, or until cheese is melted with golden brown spots.
Black Jack Martini


Ingredients:
Chambord raspberry liquor, lemon

Directions:
Shake whiskey and Chambord with ice., Strain into a martini glass., Add a splash of Sprite., Garnish with lemon.
Cucumbers With Olives


Ingredients:
cucumbers, fresh dill, lemon juice, olive oil, black olives, salt

Directions:
Put the cucumber slices in a colander, sprinkle with a little salt and leave to drain for 30 minutes.
Rinse the cucumbers, drain, pat dry and put in a salad bowl.
Sprinkle with dill, drizzle with lemon juice and oil.
Add the olives, season with salt if necessary and toss.
Leave to stand for a few minutes, then serve.
Hearty Tuna Casserole
Category: seafood
By Ann L

This isn't your Grandma's tuna casserole,  but it is sure to please everybody in the family.

Ingredients:
3 cups uncooked egg noodles
2 (5 ounce) cans tuna, drained
½ cup chopped celery
⅓ cup chopped green onions
⅓ cup sour cream
2 teaspoons prepared mustard
½ cup mayonnaise
½ teaspoon dried thyme
¼ teaspoon salt
1 small zucchini, sliced
1 cup shredded Monterey Jack cheese
1  tomato, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain. In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese. Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 355.9
Fat: 24.5 g
Saturated fat: 7.8 g
Carbohydrates: 15.7 g
Sugars: 1.8 g
Dietary fiber: 1.5 g
Protein: 18.8 g
Cholesterol: 55.7 mg
Sodium: 363.7 mg
Russian Salad Dressing
Category: side-dish
By KEN WILLIAMS

This a really great tangy dressing that you can use on salads and sandwiches.

Ingredients:
½ cup mayonnaise
⅓ cup ketchup
1 tablespoon red wine vinegar
1 tablespoon finely chopped onion
salt and pepper to taste

Directions:
In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined.  Refrigerate until ready to use.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 109.5
Fat: 10.9 g
Saturated fat: 1.6 g
Carbohydrates: 3.2 g
Sugars: 2.5 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 5.2 mg
Sodium: 189.4 mg
Italian Broccoli With Tomatoes


Ingredients:
fresh broccoli florets, water, oregano, mozzarella cheese, tomatoes

Directions:
Place broccoli and water in casserole dish., Cover and microwave on high for 4 to 8 minutes, until broccoli is'tender-crisp'., Drain., Season with oregano, salt and pepper., Add tomatoes., Microwave, uncovered, on high for 2 to 4 minutes until tomatoes are hot., Sprinkle with cheese., Microwave for 1 minute, or until cheese melts.