xiaoxl/recipe_data huggingface dataset:
Spicy Chipotle Grilled Shrimp
Category: seafood
By Sue Carey-Bradley

Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes.  I also put an extra shot of hot pepper sauce on the rice, love it spicy!

Ingredients:
3 cloves garlic, minced
2  chipotle peppers in adobo sauce, chopped
1  lemon, juiced
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon chopped fresh cilantro  (Optional)
1 teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon crushed red pepper flakes
¼ teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
wooden or metal skewers

Directions:
Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 6 servings

Calories: 149.5
Fat: 3.9 g
Saturated fat: 0.7 g
Carbohydrates: 3.6 g
Sugars: 0.2 g
Dietary fiber: 1.6 g
Protein: 25.2 g
Cholesterol: 230.4 mg
Sodium: 607.2 mg
Easter Egg Quesadillas


Ingredients:
flour tortillas, cheddar cheese, butter

Directions:
Using uncooked (store bought] tortillas, cut them out with an egg shaped cookie cutter. You get 3 "eggs" per tortilla. I cut smaller dots from the scraps and stuck them on with water. I used a rick rack design roller I have for fondant on the other.
In a non stick frying pan melt the butter over medium heat. Lay one egg shape in the pan and sprinkle with grated cheese. Top with a second agg shape. When cheese has melted flip to cook the other side.
Note: If you can't find the uncooked tortillas you can make these with the regular, precooked, kind, but you'll need to stick the dots on with a bit of raw, whisked egg for glue. It will cook when they are on the griddle.
Pear & Peach Delight Bites #RSC


Ingredients:
cream cheese, egg, sugar, honey, ground nutmeg, pear, walnuts, chocolate chips, shortening

Directions:
Preheat oven at 350oF.
Take muffin tray and line each muffin cup location with Reynolds Wrap® Foil. Alternatively, I sometimes use Reynolds Baking cups for ease.
Separate biscuit dough and slice each biscuit round in half with a sharp knife.
Place 1 biscuit dough in each muffin cup.  Press dough in bottom and sides.
In a bowl, add cream cheese, egg, sugar, honey and nutmeg.  Beat until well mixed.
Cut pears into 1/4 inch chunks and fold it into cream cheese mixture.
Spoon in the cream cheese mixture into each muffin cup filling each cup about half way up. Save any left-over cream cheese mixture for the next batch.
Cut peaches into 1/4 inch chunks.
Finely chop lavender.
In a bowl, mix peaches and lavender.
Spoon in peach mixture into each muffin cup.
Finely chop walnuts and sprinkle walnuts on each muffin cup.
Cover muffin tray with Reynolds Wrap Foil.
Bake for 15 minutes.  Remove foil tent and save foil for later use.
Continue baking for 20 minutes or until biscuits are golden brown.  Cool.
Carefully remove each cooled foiled biscuit from the tray and peel away bottom foil. Place biscuits on the Reynolds Wrap® Foil cover you saved.
In a glass bowl, combine chocolate and shortening.
Microwave on high in 30 second increments, stirring after each increment until chocolate is melted.
Dip a fork into the chocolate mixture and drizzle chocolate on cooled biscuits. Enjoy!
Tomato, Ham and Cheese Bake


Ingredients:
tomatoes, cooked ham, mayonnaise, fresh parsley, cheddar cheese, butter

Directions:
Preheat oven to 375°F.
Combine ham, mayo, and parsley.
In a separate bowl, combine breadcrumbs, cheese and melted butter.
In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
Repeat process, creating 2 more layers.
Bake 45-50 minutes until golden brown and bubbling.
Let sit 10 minutes before serving.
Clam Puffs


Ingredients:
minced clams, cream cheese, Worcestershire sauce, onion

Directions:
Blend drained clams and cream cheese.
Add seasoning and fold in well beaten egg white.
Drop by teaspoons on crisp crackers and slip under broiler until puffy with golden brown touches.
Serve immediately.
May omit egg white and spread on toast.
Sprinkle with grated cheese and slip under broiler to brown.
Persian Dressing


Ingredients:
sugar, catsup, vinegar, salt, horseradish, onions

Directions:
Put all the ingredients in a blender., Blend well., Pour into a sterile jar or bottle and refrigerate.
Crab Mousse


Ingredients:
green onion, cream cheese, mayonnaise, unflavored gelatin, cold water, curry powder, celery

Directions:
Heat mushroom soup and cream cheese, stir until smooth.
Add gelatin to cold water and soften 5 minutes.
Add gelatin mixture to soup mixture.
Add celery, onion, mayonnaise, crabmeat and curry powder, mixing well.
Pour into 4-cup cold mold (oil or spray mold with Pam before].
Chill overnight.
Unmold onto serving plate and decorate with sprigs of parsley.
Serve with crackers.
Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl
Category: main-dish
By Buckwheat Queen

Sorghum grains tossed with Sriracha salt, vinegar, avocado oil, and cumin then topped with avocado, quail eggs, Kumato® and buffalo mozzarella cheese for a one bowl lunch or dinner.

Ingredients:
3 cups water
1 cup sorghum grain
5  quail eggs
½ teaspoon Sriracha salt, or to taste
¼ teaspoon ground cumin
2 tablespoons avocado oil, divided
½ teaspoon vinegar
4 ounces fresh buffalo mozzarella
4  fresh basil leaves
1  avocado, sliced
1  Kumato® tomato, diced
4  radishes, sliced

Directions:
Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, about 1 hour. Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes. Mix sorghum, Sriracha salt, and cumin together in a bowl. Drizzle 1 tablespoon avocado oil and vinegar over sorghum mixture and mix well; divide between 2 bowls. Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture. Shred mozzarella cheese using your hands; divide between the 2 bowls of sorghum. Tear basil leaves and sprinkle over mozzarella cheese. Divide avocado, tomato, and radishes between the bowls.

Prep time: 20 mins
Cook time: 1 hr 4 mins
Total time: 1 hr 29 mins
Yields: 2 servings

Calories: 869.9
Fat: 46.1 g
Saturated fat: 12.7 g
Carbohydrates: 91.1 g
Sugars: 6.3 g
Dietary fiber: 9.2 g
Protein: 24.1 g
Cholesterol: 234.4 mg
Sodium: 742.1 mg
Crispy Chicken Strips
Category: appetizers-and-snacks
By DDICKERSON

This is the best chicken recipe. My husband and children ask for this over and over again.

Ingredients:
¼ cup butter, melted
1 ½ cups crispy rice cereal, coarsely crushed
2 tablespoons all-purpose flour
2 teaspoons salt-free seasoning blend
1 pound boneless, skinless chicken breast tenders

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

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

Calories: 279.6
Fat: 14.4 g
Saturated fat: 8.1 g
Carbohydrates: 12 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 24.8 g
Cholesterol: 95.1 mg
Sodium: 218.2 mg
Moroccan Braised Beef


Ingredients:
olive oil, onion, carrot, garlic cloves, dried cranberries, cumin, turmeric, ground cinnamon, flour, ground black pepper, beef broth, pumpkin, tomatoes

Directions:
In a pressure cooker pan, heat the olive oil. Sauté beef strips for 2-3 minutes on both sides until golden brown. Remove the meat with slotted spoon and set aside.
Add the onion, carrot, garlic, cranberries, chilli, coriander, cumin, turmeric and cinnamon to the pan and sauté for 2 minutes until onion is soft.
Return the beef to the pan, sprinkle with flour and black pepper. Add pumpkin, tomatoes and beef broth, stir and bring to the boil.
Turn down the heat, cover and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Remove from flame and release pressure naturally.
Serve on hot couscous and sprinkle with the chopped parsley and coriander.
Spicy Hot Dog Bites


Ingredients:
ketchup, brown sugar, red wine, white vinegar, soy sauce, Dijon mustard, spicy brown mustard, cayenne, garlic clove

Directions:
Combine ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot.
Cover and cook on HIGH for 1 hour, stirring occasionally.
Add hot dogs; stir to coat with sauce.
Cover and cook on LOW for 1 1/2 hours, or until hot.
Serve hot, with toothpicks, from crockpot.
Three Forks Salad


Ingredients:
dry mustard, maple syrup, maple syrup, cider vinegar, molasses, olive oil, candied pecans, danish blue cheese

Directions:
1] Combine dressing ingredients in a small bowl and whisk till smooth. Refrigerate.
2] Place salad greens and apple slivers in a large bowl. Drizzle a scant Tablespoon per serving over greens and toss to coat. Plate greens  and top with pecans and blue cheese.
Lazy-Day Overnight Lasagna


Ingredients:
lean ground beef, water, ricotta cheese, fresh chives, dried oregano, egg, mozzarella cheese, parmesan cheese

Directions:
Brown ground beef in a large skillet; drain well.
Add spaghetti sauce and water and blend well; simmer 5 minutes.
In a medium bowl, combine ricotta, chives, oregano and egg and mix well.
In bottom of ungreased 13x9 baking dish or lasagna pan, spread 1 1/2 cups of meat sauce.
Top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella.
Repeat with remaining noodles, ricotta cheese mixture and mozzarella.
Top with remaining meat sauce.
Sprinkle with Parmesan cheese.
Cover and refrigerate overnight.
Heat oven to 350 degrees.
Uncover baking dish and bake for 50-60 minutes or until noodles are tender and casserole is bubbly.
Cover: let stand for 15 minutes before serving.
Easy Skinless Fried Chicken Thighs
Category: meat-and-poultry
By Silvia

A tasty variation on Southern fried battered chicken with fewer calories. Serve with corn bread and cucumber salad.

Ingredients:
½ cup all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon garlic powder
8  skinless chicken thighs
1 cup corn oil, or as needed

Directions:
Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well. Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated. Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.

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

Calories: 482.8
Fat: 23.3 g
Saturated fat: 6.3 g
Carbohydrates: 22 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 43.6 g
Cholesterol: 149.4 mg
Sodium: 1302.2 mg
Palouse Soup Mix


Ingredients:
lentils, pearl barley, alphabet pasta, brown rice, dried celery flakes, parsley flakes, thyme, white pepper

Directions:
Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 cups of mix.
Attach to Jar:  Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired.
Minestrone Variation: Combine 1 cup of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 cups water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic].  Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if desired.
Lemon & Wine Steam Baked in Foil Salmon


Ingredients:
salmon fillet, lemons, shallot, lemon juice, oregano sprig, fresh thyme sprig, olive oil, salt, fresh ground pepper, white wine

Directions:
Preheat the oven to 400°.
Lay out a piece of foil at least twice as big as the section(s] of salmon being cooked.
Coat the center with olive oil covering the area the salmon will take up plus a bit extra.
Sprinkle some of the chopped shallots over an area about the size of the piece of salmon.
Place in one layer the lemon slices to cover the same area.
Lay out several oregano and thyme sprigs on top of the lemons.
Brush one side of the salmon with olive oil.
Place salmon oil side down on the lemons and shallots in the foil.
Brush the other side of the salmon with olive oil.
Optional; salt and pepper to taste.
Lay out several oregano and thyme sprigs.
Sprinkle the remainder of the chopped shallots over the top.
Cover with the reminder of the lemon slices.
Bring up all four sides to form an envelope to hold in the liquid leaving the top open for the moment.
Pour in the wine and lemon juice.
Roll the foil loosely to seal the fish in and prevent leaking.
Place on baking sheet or baking dish in case of leaking and insert in oven.
Cook at 400° for approximately 20 - 25 minutes.
Open foil exposing fish and broil on high for 4 to 8 minutes.
Remove oregano and thyme sprigs before serving.
Quinoa and Beetroot Salad


Ingredients:
beetroots, rocket, pomegranate seeds, fresh parsley, lemon, carrot, walnuts, olive oil, white wine vinegar

Directions:
Create a dressing  by mixing the lemon juice, vinegar and olive oil.
Combine the quinoa, parsley, beetroot, pomegranate seeds and carrot.
Layer your bowl with the rocket leaves, add the quinoa on top, drizzle with the dressing and finish with a sprinkle of walnuts.
Christmas Fruitcake
Category: desserts
By Karen Uffelman

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Ingredients:
⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1  egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Directions:
Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and  milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Prep time: 20 mins
Cook time: 45 mins
Total time: 2 weeks 6 days
Yields: 1 6-inch round pan

Calories: 302.3
Fat: 14.8 g
Saturated fat: 7.8 g
Carbohydrates: 33.3 g
Sugars: 20.5 g
Dietary fiber: 1.3 g
Protein: 2.5 g
Cholesterol: 54.1 mg
Sodium: 202.7 mg
Smoked Bacon & Onion Sweet Cornbread


Ingredients:
yellow cornmeal, flour, baking soda, salt, white sugar, green onions, bacon, milk, eggs, bacon grease

Directions:
In a large mixing bowl, combine the cornmeal, flour, baking soda, salt and sugar. Sift together until thoroughly mixed.
In a 12 inch cast iron skillet, fry up your 4 strips of thick cut bacon. Chop them up into small pieces and put them into separate mixing bowl.
Chop the green onions and add them to the mixing bowl with the bacon. Now add in the milk, eggs and 2 tablespoons of the bacon grease.
Now pour the wet ingredients into the larger mixing bowl with the dry ingredients and thoroughly mix these together. Set the batter aside.
Get your smoker going. You’ll want to get this hotter than you usually do. We’ll need it up to about 375. Put your cast iron skillet in right away, so it’s good and hot when you pour the batter inches I used apple wood for this cornbread, but you can use what ever wood you prefer.
Note: Remove the water pan to allow more heat. I also had to open the side door on my Webber Smoky Mountain vertical smoker a couple of times to get it hot enough. It would start dropping back down towards 350, then I would open the door again for about 1 minute to get it moving back up.
Once it’s up to temperature, pour the batter into the skillet, close it up, and maintain this temperature as best as possible. (If you have an electric smoker, this shouldn’t be any problem!].
This should take about a half hour to cook. Stick a toothpick into the center of the cornbread. If it comes out clean, it’s done. Another indicator of it being done is that the sides should start pulling away from the pan.
Take it off and serve it up in the skillet. It will stay nice and warm sitting in the skillet!
Low-Sugar Strawberry Compote
Category: desserts
By thedailygourmet

Most compotes call for excessive amounts of sugar, making them rather calorie laden. This recipe takes advantage of natural ingredients allowing, for the simple goodness of the strawberries' sweetness to shine through. This can be used as an ice cream topping, or a topping for pancakes, waffles, or French toast. Feel free to also use it in pastries.

Ingredients:
2 cups strawberries, rinsed, hulled, and quartered
1 tablespoon honey
1 teaspoon lemon juice

Directions:
Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon and crush with a hand-held food chopper or a potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes. Stir strawberries and adjust heat to medium-high. Cook for an additional 5 minutes. Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 40.6
Fat: 0.2 g
Carbohydrates: 10.3 g
Sugars: 8.1 g
Dietary fiber: 1.5 g
Protein: 0.5 g
Sodium: 1 mg
Mango and Bean Salad


Ingredients:
black beans, white beans, frozen corn, olive oil, canola oil, brown sugar, mango, red bell pepper, fresh cilantro, avocado, garlic, red onion, fresh lime juice, lime zest, salt

Directions:
Marinate the sliced red onion in the lime juice and lime zest for 30 minutes in a small bowl.
Meanwhile, caramelize the corn by heating a saute pan over medium-high heat with the oil.
Add corn and the sugar and saute until the corn is golden brown.
Remove from heat and let cool.
Combine all of the salad ingredients with the marinated onions and cooled corn.
Toss gently and add salt to taste.
Cheese and Mustard Steak Sauce


Ingredients:
milk, cornflour, cheddar cheese

Directions:
Heat milk in a pan.
Add a little water to the cornflour in a mug; stir until it is a thin paste.
Add cornflour mixture, while constantly stirring, into the warm milk.
When the sauce has thickened to your preference add the cheese to the pan, and mix until cheese is melted through.
Just before serving stir in the mustard.
Enjoy!
Smothered Pork Chops in Red Eye Gravy


Ingredients:
black coffee, grits

Directions:
Season pork chops heavily.
In large skillet brown pork chops until mahogany in color (this will probably take about 45 minutes to 1 hour].
Add coffee to skillet.
Cover, reduce heat and simmer until fork tender (about 1 hour].
Serve over hot cooked grits.
Apple Chutney
Category: side-dish
By CATSEO

This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.

Ingredients:
15  tart apples - peeled, cored, and finely chopped
1  yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
½ cup white sugar
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon white pepper
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg

Directions:
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 5 cups

Calories: 48.9
Fat: 0.1 g
Carbohydrates: 12.7 g
Sugars: 10.7 g
Dietary fiber: 1.3 g
Protein: 0.2 g
Sodium: 2.1 mg
German Lentil Soup
Category: soups-stews-and-chili
By CLAIRELLEN

This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee.  Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons.

Ingredients:
2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1  bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
5 drops hot pepper sauce
¼ teaspoon caraway seed
½ teaspoon celery salt
1 tablespoon chopped fresh parsley
½ teaspoon ground black pepper

Directions:
Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

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

Calories: 220.5
Fat: 2.3 g
Saturated fat: 0.7 g
Carbohydrates: 34.2 g
Sugars: 3.2 g
Dietary fiber: 16 g
Protein: 16 g
Cholesterol: 9.9 mg
Sodium: 607.7 mg
Kid Friendly Tuna Casserole


Ingredients:
pasta, Velveeta cheese, canned tuna

Directions:
Preheat oven to 375 degrees F.
Boil and drain pasta.
Combine all ingredients in 13x9 in pan
Bake for 10 minutes, then remove and stir. Continue to bake for 10 more minutes or until cheese is entirely melted.
Stir and serve.