xiaoxl/recipe_data huggingface dataset:
Authentic Polish Pickle Soup (Zupa Orgorkowa)
Category: soups-stews-and-chili
By baginska

We are from Poland and this is a taste of home. It is not sour at all and tastes great with little bacon sandwiches.

Ingredients:
2  chicken leg quarters, skin removed
5 cups water, or as needed to cover
½ small head green cabbage, chopped
2  carrots, peeled and sliced
2 stalks celery, sliced
1  onion, sliced
2  bay leaves
3 tablespoons chopped fresh parsley
1 clove garlic, minced
1 pinch ground thyme
1 pinch dried marjoram
salt and ground black pepper to taste
4 small dill pickles, thinly sliced
1 tablespoon all-purpose flour
¼ cup sour cream

Directions:
Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper. Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot. Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 206.4
Fat: 11.4 g
Saturated fat: 3.9 g
Carbohydrates: 10.5 g
Sugars: 4.2 g
Dietary fiber: 3.1 g
Protein: 15.7 g
Cholesterol: 67 mg
Sodium: 424.6 mg
Cherry Tomato Mozzarella Saute


Ingredients:
shallot, garlic clove, fresh thyme, olive oil, cherry tomatoes, salt, pepper, fresh mozzarella cheese

Directions:
In large skillet, saute the shallots, garlic and thyme in oil until tender.
Add the tomatoes, salt and pepper; heat through.
Remove from the heat; stir in cheese.
Sourdough Pancakes #2


Ingredients:
egg, instant milk, evaporated milk, salt, baking soda, sugar

Directions:
"Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls."
Chef John's Gingersnap Cookies
Category: desserts
By Chef John

The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!

Ingredients:
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon fine salt
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
12 tablespoons unsalted butter, softened
⅔ cup white sugar
⅓ cup finely minced candied ginger
¼ cup molasses
½ teaspoon vanilla extract
1  large egg, beaten
½ cup white sugar, or as needed for rolling cookies

Directions:
Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed. Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies. Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar. Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

Yields: 50 to 60 cookies

Calories: 176.7
Fat: 7.3 g
Saturated fat: 4.5 g
Carbohydrates: 26.5 g
Sugars: 14.6 g
Dietary fiber: 0.5 g
Protein: 1.8 g
Cholesterol: 27.6 mg
Sodium: 159.8 mg
White Goddess Salad Dressing


Ingredients:
sour cream, mayonnaise, lemon juice, horseradish, sugar, salt, fresh dill, fresh ground pepper, Worcestershire sauce

Directions:
Blend together all ingredients, with a couple of dashes of worcestershire sauce., Serve over a crisp mixture of lettuce and spinach.
Peasant Pasta


Ingredients:
crushed tomatoes, heavy cream

Directions:
In a large pot, brown/crumble sausage; drain sausage in colander.
Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
Bring to a bubble and cook for 5 minutes.
Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
Top with the remaining sauce and serve with grated cheese, crusty bread and wine.
Best Egg Rolls
Category: appetizers-and-snacks
By Angela Hamilton

These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.

Ingredients:
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds  (Optional)

Directions:
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place  about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on  egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Yields: 8 servings

Calories: 333.5
Fat: 20.5 g
Saturated fat: 5.1 g
Carbohydrates: 22.6 g
Sugars: 1 g
Dietary fiber: 1.6 g
Protein: 14.2 g
Cholesterol: 39.7 mg
Sodium: 220.2 mg
Pizza Burgers I
Category: main-dish
By DAWNCIL

My mom used to make these when it was going to be a busy night. Now I make them for my daughters busy nights.

Ingredients:
1 pound ground beef
1 (14 ounce) can pizza sauce
4  hamburger buns
4 slices shredded mozzarella cheese

Directions:
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in pizza sauce, and heat through. Spoon onto buns and top with cheese. Microwave for 15 to 20 seconds, or until cheese is melted.

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

Calories: 592.6
Fat: 36.8 g
Saturated fat: 15.6 g
Carbohydrates: 31.7 g
Sugars: 3.4 g
Dietary fiber: 2.7 g
Protein: 30.9 g
Cholesterol: 114.4 mg
Sodium: 1020.2 mg
Cranberry-Apple Cake with Salted Caramel Glaze
Category: desserts
By DPW

I always look forward to apple season so I can make this delicious, moist cake. The addition of dried cranberries makes it perfect for fall holidays. The salted caramel glaze is the crowning touch!

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 ½ cups vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups diced apples
1 cup chopped pecans
¾ cup dried cranberries
1 cup light brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan. Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside. Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt. Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours. Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 25 mins
Yields: 1 tube cake

Calories: 743.7
Fat: 43.2 g
Saturated fat: 10.2 g
Carbohydrates: 86.7 g
Sugars: 59.7 g
Dietary fiber: 2.7 g
Protein: 6 g
Cholesterol: 67.2 mg
Sodium: 475.8 mg
Bubble up Pizza (From  the Pampered Chef)


Ingredients:
mozzarella cheese, garlic clove, mushroom, bell pepper, dried basil

Directions:
Preheat oven to 375°F.
In a large bowl mix quartered biscuits, garlic, l cup of sauce & 2 cups of cheese.
Add toppings and save some for the top layer.
Spread mixture into a 9x13 pan.
Pour remaining sauce & cheese on top followed by the toppings. (use more sauce or cheese to taste].
Bake for 30 minutes or until golden brown.
Zonya's Miracle Soup


Ingredients:
water, low-sodium tomato juice, onions, green bell pepper, celery ribs, carrots, diced tomatoes, cabbage, salsa, garlic powder, pepper, red pepper flakes, dried basil, salt, dried oregano, Tabasco sauce

Directions:
Add water and Broth to large Stock Pot over medium-high heat.
Toss in all your chopped vegetables and other ingredients.  Bring to a boil, then lower to simmer.
Cook until vegetables are tender, about 20 minutes.
SERVE and ENJOY!
This recipe makes 16 1-1/2 cup servings.
With the optional salt added, each serving has 70 calories with 0 calories from fat.  It has 0 g fat, 4 g Fiber,  0 mg Cholesterol. 470 mg Sodium, 2 g Protein,  16 g Total Carbohydrates, and 10 g Sugar.
Before experimenting with the soup, I suggest you make the first batch exactly to get the nutritional values, and to also see how you really will not need to improve on it.  It is delicious, it has some bite from the spices, it is filling and has no annoying cabbage taste,  It is really comforting and full of flavor.
For the Soup mix, I use Lipton's Recipe Selects.  They come in a box with two 10 ounce envelopes.  For the cabbage, use a food processor or buy in a bag pre-shredded.  4 cups is about 1/2 head of a large cabbage.  Where I live it is hard to find the Tomato Juice, but it is made by Campbell's.  Sacramento brand has too much sodium.  However, I find that the Vegetable Broth/Stock works just fine and is easier to get.  For the canned tomatoes, you can also use canned Stewed tomatoes if they're available in low sodium.
Perfect for Lunch or Dinner when dieting with Low-Fat wheat crackers or a sandwich, and some sliced fruit.
Olive Bites


Ingredients:
black olives, green olives, cream cheese, red pepper flakes, garlic powder, onion powder, monterey jack cheese, asiago cheese, eggs

Directions:
Mix cheeses and spices together till lump free.
Add olives and gently mix till combined.
Chill 30 minutes.
Use a small cookie scoop and portion out filling. (100 disher].
Drop into bread crumbs to coat and gently roll into balls.
Place on baking sheet and freeze 20 minutes.
Dip  balls into beaten eggs a few at a time to coat.
Use a fork to lift balls out of eggs and roll in bread crumbs.
Freeze for 20 minutes.
Repeat rolling in eggs and bread crumbs.
Allow to dry for 15 minutes.
Fry a few at a time at 350   till deeply browned.
Drain on paper towels.
Refreshing Lemon-Ginger Dressing
Category: side-dish
By Karra Showen

This dressing is wonderfully light and tangy; serve over salad. It goes perfect with my squished kale salad (see my recipe box for this). Made as directed, this recipe is gluten free, wheat free, soy free, dairy free, and corn free. I use my Vitamix® to blend the dressing together. Enjoy!

Ingredients:
1 ½ cups olive oil
1 ¼ cups lemon juice
½ cup apple cider vinegar
¼ cup minced fresh ginger
½ teaspoon salt

Directions:
Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 186.5
Fat: 20.3 g
Saturated fat: 2.8 g
Carbohydrates: 2 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 73.8 mg
D.A.M. Good Bean Dip!


Ingredients:
olive oil, pinto beans, salt, pepper, salsa, tomatoes, mozzarella cheese, onion

Directions:
Start with two saucepans. In one heat up olive oil or your preferred grease on a side burner set to Low. Then in the other saucepan set to low combine the beans, salt, pepper, and Sabrosa salsa.
Once the olive oil is hot, add it to the bean mixture and mash it with a potato masher to create a smooth bean dip.
Add ½ cup of cheese and set aside the rest for the garnish.
Add the chopped onion and continue mashing. The onions may be added to the oil on the side in the beginning if you would prefer the onions to be caramelized.
Use a spatula and transfer the bean dip to a bowl and top with the remaining cheese.
Pomegranate Pear and Arugula Salad


Ingredients:
red wine, red wine vinegar, sugar, cinnamon, nutmeg, olive oil, honey, dried basil, arugula, pomegranate seeds, pear, walnut pieces, blue cheese

Directions:
Place arugula, pomegranate seeds and walnut pieces in a salad bowl.  Pour in dressing and toss.
Divide salad among plates, top each salad with pears and blue cheese.
Pumpkin Cinnamon Rolls
Category: bread
By MandaJo

I love cinnamon rolls, and thought it would be fun to add pumpkin and eggnog to a cinnamon roll recipe I already had for the fall season.

Ingredients:
½ cup eggnog
⅛ cup butter
⅛ cup pumpkin puree
½ cup water
4 cups all-purpose flour, or more as needed
½ cup white sugar
1  egg
1 ½ teaspoons active dry yeast
½ teaspoon salt
½ cup dark brown sugar
3 teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 teaspoon ground cloves
½ teaspoon ground allspice
⅛ cup melted butter
1 cup confectioners' sugar
½ (8 ounce) package cream cheese, softened
¼ cup pumpkin puree
¼ teaspoon vanilla extract
1 ½ tablespoons eggnog

Directions:
Warm 1/2 cup eggnog in a small saucepan over low heat until it bubbles, about 5 minutes. Remove from heat and mix in 1/8 cup butter and 1/8 cup pumpkin; stir until melted. Add water and let mixture cool until lukewarm, about 5 minutes. Combine cooled eggnog mixture, 1 cup flour, white sugar, egg, yeast, and salt in a large bowl. Stir well to combine. Stir in remaining flour 1 cup at a time, beating well after each addition with an electric mixer until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Roll dough into a 12x9-inch rectangle. Combine brown sugar, cinnamon, nutmeg, cloves, and allspice together in a bowl. Spread melted butter on top of dough and top with brown sugar mixture. Roll dough into a log, using a little water to seal the seam. Cut roll into 12 slices using a very sharp knife or a piece of unflavored dental floss. Place rolls into a 9x13-inch greased baking pan. Cover and let rise until almost doubled in size, about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden brown, 20 to 25 minutes. Meanwhile, combine confectioners' sugar, cream cheese, 1/4 cup pumpkin, and vanilla extract in a bowl. Add eggnog gradually until frosting reaches a spreadable consistency. Spread frosting over warm cinnamon rolls.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 45 mins
Yields: 12 cinnamon rolls

Calories: 356.7
Fat: 9 g
Saturated fat: 5.3 g
Carbohydrates: 63.2 g
Sugars: 29.1 g
Dietary fiber: 1.9 g
Protein: 6.3 g
Cholesterol: 41.5 mg
Sodium: 186.8 mg
Holiday Breakfast Enchiladas


Ingredients:
green pepper, onion, butter, eggs, sour cream, salsa, cooked ham, flour tortillas, cheddar cheese

Directions:
Saute vegetables in skillet with butter or oil until tender.
Remove from pan and add eggs.
Scramble fry until cooked and then add sour cream and salsa.
Add rest of the ingredients, saving one cup of cheese for the topping, and heat through.
Spoon about 1/2 cup of mixture into center of tortilla and roll up.
Place seam side down in a casserole.
Repeat until all tortillas are filled.
Sprinkle with cheese and bake at 350 degrees until cheese is melted about 20 to 30 minutes.
Serve with salsa and sour cream.
These do freeze well, but not for an extended period of time. Freeze after step 7. Wrap well, label and freeze. To serve: place frozen enchiladas into baking pan and bake for 30 minutes or until derfrosted. Top with cheese and then bake as directed.
Peach Pork Picante
Category: meat-and-poultry
By CHRISTYJ

This one skillet dish is just peachy! Salsa, seasoning, pork and peach preserves all add up to one fruity, tangy treat.

Ingredients:
1 pound boneless pork loin, cubed
1 (1 ounce) package taco seasoning mix
1 cup salsa
4 tablespoons peach preserves

Directions:
Season pork with  . Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 132.7
Fat: 3.4 g
Saturated fat: 1.3 g
Carbohydrates: 15.1 g
Sugars: 10.6 g
Dietary fiber: 0.7 g
Protein: 9.9 g
Cholesterol: 23.4 mg
Sodium: 617.5 mg
Mango Black Tea


Ingredients:
cold water, sugar, fresh mint leaves, mango

Directions:
Bring water to a boil, turn off heat add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves.
Pour over ice and garnish with mango slices.
Crock Pot Pizza


Ingredients:
hamburger, rigatoni pasta, mushrooms, onion, mozzarella cheese

Directions:
Cook hamburger until done and drain off the fat., Add mushrooms and onion and fry until translucent., Add pepperoni., Add in one jar of Ragu pizza sauce, and combine thoroughly., Layer this in bottom of crockpot., Meanwhile cook Rigatoni noodles until el dente., Lay noodles on top of hamburger mix in crockpot., Turn crock on low and leave 4-5 hours., Pour over the remainder of pizza sauce over the noodles., Top with the cheese.
PEAS KACHORI


Ingredients:
flour, butter, salt, cold water, peas, fennel seed, green chili pepper, gingerroot, chili powder, coriander leaves, asafoetida powder

Directions:
In your processor mix the flour and butter to make a fine crumb mixture, add just enough water to bind it together. Allow the dough to rest for 30 minutes.
To make the filling:-.
Boil the peas, drain them, grind them roughly, add ginger and fennel seeds.
In a wok heat 2 tablespoons oil add asafoetida ground peas, chilli powder and coriander leaves, cook for 2 minutes Allow cool.
Make small balls of dough and roll them flat, one at a time.
Place 1/2 tablespoons of the pea mixture in the centre of the flattened dough and fold the edges down, make sure that they seal. When you have made the KACHORI, Deep fry them in hot oil. The will rise to the surface when coked.
Remove them with a slotted spoon and drain on kitchen paper.
Eat hot or cold, serve with mango chutney  for a real taste of India.
Pumpkin-Apple Muffins With Streusel Topping


Ingredients:
all-purpose flour, sugar, pumpkin pie spice, baking soda, salt, eggs, canned pumpkin, apples, sugar, all-purpose flour, ground cinnamon, butter, margarine

Directions:
"In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1-1/2 dozen."
Shredded Carrot Salad


Ingredients:
carrots, raisins, cashews, mayonnaise

Directions:
"In a serving bowl, combine the carrots, raisins, nuts and mayonnaise.  Refrigerate leftovers."
Yummy Chocolate Chip Cookies


Ingredients:
vegetable shortening, white sugar, white sugar, brown sugar, brown sugar, vanilla, water, egg, flour, salt, baking soda

Directions:
Preheat oven to 375 degrees.
Beat shortening in mixer until fluffy.
Add both sugars and beat for several minutes; until light and fluffy.
Add vanilla, water, and egg. Beat until incorporated.
In a seperate bowl, mix together the flour, salt, and baking soda.
SLOWLY add the dry ingredients to the wet mixture and stir on low for several seconds.
Add the chocolate chips.
Using a scooper, place each ball of dough onto a cookiesheet.
Bake for 8-10 minutes; or until you stick a toothpick in a cookie and it comes out clean.
Quinoa and Black Bean Salad


Ingredients:
quinoa, water, olive oil, limes, juice of, cumin, red pepper flakes, black beans, grape tomatoes, green onions, fresh cilantro

Directions:
Wash and rinse quinoa. In a saucepan, bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Let cool.
In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes.
Combine cooled quinoa, beans, tomatoes, and onions in a large bowl.
Drizzle dressing over salad and toss in cilantro. Season with salt and pepper.
Chocolate Raspberry Cheesecake


Ingredients:
margarine, cream cheese, sugar, eggs, sour cream, vanilla

Directions:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
Add red raspberry preserves; mix well.
Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325°F for 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheesecake.
Chill.
Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Savannah Seafood Stuffing
Category: side-dish
By TIANA1T

This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.

Ingredients:
½ cup margarine
½ cup chopped green bell pepper
½ cup chopped onion
½ cup chopped celery
1 pound crabmeat, drained and flaked
½ pound medium shrimp - peeled and deveined
½ cup seasoned dry bread crumbs
1 (6 ounce) package corn bread stuffing mix
2 tablespoons white sugar, divided
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (14.5 ounce) can chicken broth

Directions:
Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven, or until lightly toasted on top.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 344.5
Fat: 15.7 g
Saturated fat: 3 g
Carbohydrates: 28.4 g
Sugars: 5.7 g
Dietary fiber: 1.7 g
Protein: 22 g
Cholesterol: 93.9 mg
Sodium: 1140.7 mg