xiaoxl/recipe_data huggingface dataset:
Treacle Scones


Ingredients:
self-rising flour, butter, caster sugar, ground cinnamon, black treacle, molasses, salt, milk

Directions:
Heat oven to 425°F or Gas Mark 7 and grease a baking sheet.
Sift the flour and salt into a bowl and rub in the butter.
Mix in the sugar and cinnamon.
Add the treacle or molasses and sufficient milk to make soft dough.
Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic.
Roll out to about ½-inch thick, and cut into rounds with a 2½-inch pastry cutter.
Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour.
Cool on a wire rack.
Serve split in half and buttered.
Store at room temperature in an airtight container.
Sherby's Cornmeal Fried Okra


Ingredients:
fresh okra, cornmeal, seasoning salt

Directions:
Mix your cornmeal and salt well in a gallon sized Ziploc bag.
Add okra, about 1 1/2 cups at a time.
Close bag and shake to cover okra completely with cornmeal mixture.
Fry in a cast iron skillet in vegetable or  corn oil (I like corn oil best] until okra floats and turns a light brown.
Watch this carefully as once it begins to brown, it does so very quickly.
Repeat process until all okra is fried.
Cheese Whiz Cream of Tomato Soup


Ingredients:
tomatoes, onion, celery, fresh garlic, chicken broth, dried dill, butter, flour, pepper, milk, half-and-half cream, Cheese Whiz, salt, parmesan cheese

Directions:
In a large pot simmer the tomatoes, onion, celery, broth, Clamato juice and dill until veggies are tender (about 20 minutes].
Puree in a blender to a smooth consistency.
In a Dutch oven or medium-size pot, melt butter, then whisk in flour to make a paste.
Add in pepper to taste.
Add in milk and half and half cream slowly; whisk to make a thick white paste.
Stir in the tomato soup mixture and Cheese Whiz; stir until thick and hot.
Season with salt and more pepper if desired to taste.
Ladle into serving bowls.
Sprinkle with grated Parmesan cheese if desired.
Delicious!
Easter Crockpot Candy


Ingredients:
character(0]

Directions:
Layer peanuts and then vanilla candy coating into the crockpot (I used a 5 quart]. Cover. Cook for 1 hour on low temperature without lifting the lid.
After 1 hour, stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours].
Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.
Turn off crockpot. Reserve 1/2 cup M&M's.
When you are ready to scoop, pour remaining M&M's into the crockpot and fold inches.
Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment paper. Make sure candy is not touching. Once entire cookie sheet is scooped (before candy dries] top with 1 M&M and sprinkles.
Allow the candy to cool completely.
Serve and enjoy!
Ada (Adai)
Category: bread
By SUSMITA

Ada is a type of dosa (crepe) usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south Indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.

Ingredients:
1 cup split Bengal gram (chana dal)
1 cup skinned split black lentils (urad dal)
½ cup split yellow lentils (moong dal)
1 cup rice
salt to taste
2  dried red chile peppers, or to taste
water, as needed
2 tablespoons cumin seeds
2 tablespoons cooking oil

Directions:
Place the chana dal, urad dal, moong dal, and rice into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight. Grind the soaked dal and rice with the salt and red chile peppers into a paste using a mortar and pestle. Add enough water to the mixture to make a batter just thin enough to spread. Stir the cumin seeds into the batter. Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle.

Prep time: 20 mins
Cook time: 30 mins
Total time: 8 hrs 50 mins
Yields: 15 dosas

Calories: 177.4
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 29.9 g
Sugars: 1.2 g
Dietary fiber: 5.6 g
Protein: 9.1 g
Sodium: 9.9 mg
Jell-O  1-2-3 Dessert


Ingredients:
strawberry gelatin, boiling water, cold water

Directions:
Dissolve dry gelatin mix in boiling water in bowl. Add enough ice cubes to cold water to measure 1-1/4 cups; add to gelatin mixture. Add to blender; cover and blend 30 sec.
Add whipped topping; cover. Blend until smooth.
Pour evenly into 4 dessert dishes. Refrigerate at least 20 minute or until set. Store leftover dessert in refrigerator.
Seasoned Cornish Hens
Category: world-cuisine
By Phuong

My father taught me how to make this quick and easy dinner for four. We usually eat this dish with rice and steamed green beans. Note: You can get the oyster sauce in this recipe at your local grocery store in the Asian food department.

Ingredients:
½ cup soy sauce
2 tablespoons oyster sauce
3 cloves garlic, peeled and crushed
ground black pepper to taste
2 large Cornish game hens
2 tablespoons butter

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes. Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish, and bake 30 minutes in the preheated oven. Remove cover from dish, and place 1/2 the butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 579.2
Fat: 41.3 g
Saturated fat: 13.5 g
Carbohydrates: 3.6 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 45.6 g
Cholesterol: 270.4 mg
Sodium: 2024.5 mg
Grilled Vegetable Salad With Feta


Ingredients:
red bell pepper, eggplant, onion, zucchini, olive oil flavored cooking spray, olive oil, red wine vinegar, dried oregano, salt, fresh ground black pepper, grape tomatoes, of fresh mint, feta cheese, pistachios

Directions:
Arrange the vegetables in a single layer on a tray or work surface.
Lightly spray both sides of veggies with olive oil cooking spray.
Preheat a grill or grill pan over a medium-high heat.
Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini and mushrooms.
When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
In a small bowl, whisk together the olive oil, vinegar and oregano.
Pour over the vegetables and toss.
Season, to taste, with salt and pepper.
Gently stir in the tomatoes and mint.
Divide the salad between 4 plates and sprinkle with the feta and pistachios.
Gourmet Cream of Broccoli Soup
Category: soups-stews-and-chili
By Elizabeth Zyla

Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use.

Ingredients:
2 tablespoons butter
1  onion, thinly sliced
1 small potatoes, thinly sliced
2 cups fresh chopped broccoli
1 ½ cups chicken broth
¼ teaspoon salt
ground black pepper to taste
½ cup heavy whipping cream

Directions:
Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown. Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft. Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 453.3
Fat: 35 g
Saturated fat: 21.4 g
Carbohydrates: 28.2 g
Sugars: 5.1 g
Dietary fiber: 5.1 g
Protein: 9.8 g
Cholesterol: 112 mg
Sodium: 1003.8 mg
Broccoli Salad


Ingredients:
broccoli florets, granny smith apple, red onion, grape tomatoes

Directions:
combine all fresh items., dress with dressing., serve chilled.
South Beach Pumpkin Pie


Ingredients:
pumpkin, fresh pumpkin puree, Splenda granular, cinnamon, nutmeg, ginger, eggs, fat-free evaporated milk

Directions:
Preheat the oven to 375°.
Combine the eggs, milk, and pumpkin in a mixing bowl.  Add the Splenda, nutmeg, ginger, and cinnamon.
Grease a 9 inch pie plate, and place tortilla in bottom to act as crust -or- just grease an 8x8-inch Pyrex pan (I prefer it without the crust.].
Pour pumpkin mixture into pan, and bake for 45-50 minutes till a knife comes out clean.
Delicious cold or hot.  You can make 'mock' whipped cream by whipping a little bit of the leftover evaporated milk with some Splenda, but it's not the same as the real stuff.
Almond Pear Flan


Ingredients:
all-purpose flour, butter, sugar, butter, sugar, eggs, all-purpose flour, pears

Directions:
Pastry: Combine all ingredients in processor, process until combined.
Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.
Roll pastry large enough to line a 9-inch flan tin.
Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.
Fold in almonds and flour.
Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.
Brush with warmed sieved apricot jam.
Overnight Oven-Baked French Toast


Ingredients:
butter, eggs, milk, sugar, maple syrup, vanilla extract, salt

Directions:
Cut bread loaf into about 10 (3/4-inch-thick] slices.
Spread butter evenly over one cut side of each bread slice.
Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.
Whisk together eggs and next 5 ingredients; pour over bread, pressing slices down. Cover and chill 8 hours.
Remove bread slices from baking dish, and place on two lightly greased baking sheets.
Bake, uncovered, at 350° for 45 minutes or until golden.
True Cheeseburger Pizza
Category: main-dish
By JILLENA

This is a unique twist on two favorites: pizza and cheeseburgers! It is super fast to make, and you can easily add your favorite burger toppings such as lettuce and tomato. This is a family favorite and disappears fast!

Ingredients:
¾ pound ground beef chuck
¼ teaspoon salt
¼ teaspoon ground black pepper
⅔ cup ketchup
2 tablespoons prepared yellow mustard
1 (14 ounce) pre-baked pizza crust
1 ½ cups shredded mozzarella cheese
1 cup shredded sharp Cheddar cheese
½ cup chopped onions
½ cup dill pickle slices
1 cup shredded lettuce  (Optional)
1 cup diced tomatoes  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ketchup and mustard in a bowl; spread mixture over pizza crust. Spread mozzarella cheese and Cheddar cheese over ketchup mixture and top with beef and onions. Transfer pizza to a large baking sheet. Bake in preheated oven until cheese is melted, about 20 minutes. Top with pickles and allow pizza to cool for 5 minutes. Top with shredded lettuce and tomatoes before slicing and serving.

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

Calories: 740.4
Fat: 34.3 g
Saturated fat: 17.4 g
Carbohydrates: 67.1 g
Sugars: 14.4 g
Dietary fiber: 3.7 g
Protein: 44.6 g
Cholesterol: 111.8 mg
Sodium: 2011.5 mg
Pina Colada Dip


Ingredients:
plain yogurt, sugar-free vanilla pudding mix, crushed pineapple

Directions:
In medium bowl, blend yogurt and pudding mix; stir in pineapple and extracts.
Fold in whipped topping.
Cover.
Refrigerate until serving time.
Serve with fresh fruit.
Sesame Salmon


Ingredients:
soy sauce, sherry wine, rice vinegar, sugar, red pepper flakes, boneless salmon fillet, toasted sesame seeds, green onions

Directions:
In a mixing bowl, whisk together soy sauce, sherry, rice vinegar, sesame oil, sugar, and red pepper flakes.
Place salmon in a glass baking dish and pour soy sauce mixture over  salmon. Cover, and chill for at least 2 hours, turning once halfway through.
Once salmon has chilled, place on a heated broiler pan and broil 4" from the heat (or can use the grill] for about 5 minutes on each side, or until the fish is cooked through.
Sprinkle with toasted sesame seeds and chopped green onion just before serving.
Macadamia and White Chocolate Biccies


Ingredients:
butter, caster sugar, eggs, vanilla, flour, baking powder, white chocolate

Directions:
Cream butter and caster sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla.
Sift flour and baking powder, stir into creamed mixture along with chocolate and nuts.
Take heaped teaspoons of mixture and roll into balls.
Place on greased oven tray, allowing room for spreading.
Flatten slightly with a floured fork.
Bake at 180C degrees for approx 15 minutes until golden.
Cool on wire racks.
Easy Streusel Coffee Cake
Category: desserts
By Terry Azose

Yellow cake mix with nutty, chocolate, cinnamon streusel.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
⅓ cup vegetable oil
4  eggs
1 cup plain yogurt
1 tablespoon unsweetened cocoa powder
½ cup chopped walnuts
1 teaspoon ground cinnamon

Directions:
Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain. In a separate bowl  mix cocoa, chopped nuts, and cinnamon together. Spray a large bundt pan with cooking spray  and put 1/2 of batter in pan.  Sprinkle streusel mix over batter and top streusel with remaining batter. Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.

Yields: 1 - 8 1/2 inch Bundt Pan

Calories: 339.9
Fat: 16.7 g
Saturated fat: 2.8 g
Carbohydrates: 43.4 g
Sugars: 26 g
Dietary fiber: 1.1 g
Protein: 5.5 g
Cholesterol: 65.5 mg
Sodium: 433.7 mg
Crock Pot Hot Cheesy Chicken Dip


Ingredients:
Velveeta cheese, tomatoes and green chilies, ground cumin, green onion

Directions:
Put everything into the slow cooker EXCEPT GREEN ONIONS and mix as best as possible.
Cook on LOW 2 hours until cheese is melted, stirring occasionally.
Shift crock pot setting to WARM.
Add green onions and gently stir to combine.
Serve directly out of crock pot on warm setting.
I serve with corn chips or tortilla chips.
Sweet, Spicy, and Sticky BBQ Sauce
Category: side-dish
By Aimee Mitchell

I use this sauce on ribs and then slow-cook 'em on the smoker. A guaranteed hit for any gathering; this sauce is my absolute favorite! May use immediately or keep in an air-tight container in a refrigerator up to several weeks. Brush sauce on ribs as ribs are finishing.

Ingredients:
2 cups cider vinegar
2 cups brown sugar
1 cup hot sauce
½ cup molasses

Directions:
Combine cider vinegar, brown sugar, hot sauce, and molasses in a non-stick saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until the sauce is thick and shiny, about 1 hour.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 3 cups

Calories: 70.9
Carbohydrates: 17.3 g
Sugars: 15.7 g
Protein: 0.1 g
Sodium: 253.3 mg
Homemade Baby Oatmeal


Ingredients:
quick-cooking oats, water

Directions:
In food processor, process oats until they resemble fine powder. (You can use a blender, too, but make in smaller batches].
Add HOT tap water to desired consistency and stir.
Mix with fruit, yogurt, etc.
Always test temperature before feeding to baby!
It's Chili by George!!
Category: soups-stews-and-chili
By Anonymous

Can be made on the stove or in the slow cooker. It's quick, easy and so good.

Ingredients:
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 ½ cups chopped onion
¼ cup chopped green bell pepper
⅛ teaspoon ground cayenne pepper
½ teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 teaspoon salt
1 ½ teaspoons ground cumin
¼ cup chili powder

Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Prep time: 10 mins
Cook time: 1 hr 45 mins
Total time: 1 hr 55 mins
Yields: 10 servings

Calories: 305
Fat: 13.7 g
Saturated fat: 5.1 g
Carbohydrates: 25.5 g
Sugars: 9.4 g
Dietary fiber: 7.3 g
Protein: 22.3 g
Cholesterol: 54.9 mg
Sodium: 1266.6 mg
Upper Crust Bakery Apple-bran Muffins


Ingredients:
brown sugar, salt, baking soda, baking powder, rolled oats, bread flour, stone ground whole wheat flour, ground cinnamon, ground nutmeg, honey, molasses, vanilla, eggs, yogurt, buttermilk, applesauce, apple cider, walnuts, raisins, lemon, rind of

Directions:
In a large bowl blend together the first ten (dry] ingredients.
In a separate bowl, combine the remaining ingredients (wet ingredients], and mix well.
Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened.
Do not overmix.
Refrigerate batter overnight.
Muffin batter can be kept refrigerated for about 1 week.
To bake, spray the top of the muffin pan (s] with non-stick spray.
Line the cups with paper liners.
Fill each cup to the rim with muffin batter.
Bake at 400 degree F.
25-30 minutes.
Muffins are done when firm and just lightly colored around edges.
The tops will overflow when baked to meet other muffins.
Cut apart to serve.
For standard size muffins, fill cups 2/3 full.
Brush tops with warm honey, if desired, while still warm.
Makes about 24 muffins.
Onolicious Brownies


Ingredients:
butter, pure vanilla extract, sugar, light brown sugar, eggs, flour, baking powder, salt, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Melt butter (low heat] in medium saucepan.
Add cocoa powder ; stir until well mixed.
Remove from heat.
Add vanilla and both sugars.
Add eggs to mixture, one at a time. (Mix each one in before adding the next.].
In a medium bowl mix the flour, baking powder, and salt.
Fold nuts and chips to the butter mix.
Add dry ingredients to the butter mixture.
Pour mixture into a 10x14 inch baking pan making sure it is spread out evenly. You can grease and flour the pan but I use parchment paper to ease the cleanup. [it will work in a 9x13 pan but will be thicker -- baking time will probably be affected -- I think an extra 5 minutes will do it].
Bake for about 30 minutes at 350 degrees F.
Slice when brownies have cooled.  If you want it really sweet, sprinkle on a bit of confectioner’s sugar to give it a nice finish.
Option: I sometimes I chop 1/2 cup dried cherries and 1/2 cup dried cranberries and add these to the mix in place of the nuts. and sometimes I add 1-2 cups mini marshmallows to the original recipe.
"no-Time-Flat" Nuked Nachos With Salsa and Cheese


Ingredients:
sour cream, salsa, cheddar cheese, corn tortilla chips

Directions:
With a large spoon, spread out the beans in a ring on a large microwave-safe dinner plate, leaving about 4 inches in the center of the plate, (that's where you will put the pile of tortilla chips].
Smear the sour cream and then the salsa over the beans.
Sprinkle about half of the cheese over everything (as you pile on everything, make certain to leave the center of the plate empty].
Microwave on HIGH for 2 minutes.
Remove the plate from the microwave, pile the chips in the center of the plate.
Sprinkle the remaining cheese over the chips.
Return the plate to the oven and microwave on HIGH for another minute or until the cheese has melted.
Remove carefully as the plate will be hot.
Serve hot.
Easy Cheesy Mixed Vegetable Casserole


Ingredients:
swiss cheese, sour cream, black pepper

Directions:
Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper & 1/2 can of french fried onions into 1 quart casserole.
Bake covered at 350 for 30 minutes.
Top with remaining cheese and onions.
Bake uncovered 5 minutes longer.
YUM!
Captain D's Batter-Dipped Fish


Ingredients:
cod fish fillets, flour, dry yeast, egg, beer, hot water, salt, black pepper, cayenne pepper

Directions:
In a bowl mix the yeast and beer.
In another bowl beat together the egg, hot water and salt. (and peppers if used].
Add the egg mixture to the beer.
Slowly beat in the flour until batter is consistency of light pancake batter.
Roll or dust fish with flour (I've seen some pat the fish after applying flour, similar to the motion of making a burger patty].
Drop fish into batter and cover thoroughly.
Fry in hot oil.
Drain on baking rack or broiling pan.
Pesto Sauce
Category: side-dish
By sal

Quick and easy pesto to top your pasta.  A great change from red sauce.

Ingredients:
3 cups fresh basil leaves
1 ½ cups chopped walnuts
4 cloves garlic, peeled
¼ cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

Directions:
In a food processor, blend together basil leaves, nuts, garlic, and cheese.  Pour in oil slowly while still mixing.  Stir in salt and pepper.

Prep time: 10 mins
Total time: 20 mins
Yields: 16 servings

Calories: 199.4
Fat: 21.1 g
Saturated fat: 2.8 g
Carbohydrates: 2 g
Sugars: 0.3 g
Dietary fiber: 0.9 g
Protein: 2.4 g
Cholesterol: 1.1 mg
Sodium: 20 mg
Cretons


Ingredients:
ground pork, milk, onion, garlic, salt, pepper, clove, allspice

Directions:
In a large sauce pan add all the ingredients except the bread crumbs., Using 2 knives mince the meat mixture as it beging to cook over medium heat., Cook for 1 hour stirring often and breaking up-you really want this minced fine., When the hour is up, add the bread crumbs and cook for 10 minutes more., Remove from heat, cool and place in the fridge in a clean container.
Awesome High Heat Holiday Turkey


Ingredients:
olive oil, fresh black pepper, chicken broth

Directions:
Dry a 16 to 18 lb. turkey inside and out with paper towels.
Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.] using your hands.
Cut away any excess skin around the opening of the cavity and wedge a fork inside the cavity to open it further. Leave the fork in to keep cavity open.
Rub spices, herbs, or just pepper all over the bird with your oily fingers.
Place the turkey, breast side down on a rack in a large metal roasting pan.
Cover the top of the turkey, including legs and wings with greased foil.
Pour ¾-inch of chicken or turkey broth in the bottom of the pan. As the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
Cook the turkey at 500° to 525° for 2 hours.
Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175°.
Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.
Pink Tortellini


Ingredients:
alfredo sauce, parmesan cheese

Directions:
Make tortellini as directed on package., After draining, place the tortellini on Low heat., Add in pasta and alfredo sauce, mix well until the sauce looks pink., Cover and let stand on low heat for 5 minutes., Add parmesan cheese, mix well, and serve.