xiaoxl/recipe_data huggingface dataset:
Pink Parsley Salad With Beets and Broccoli


Ingredients:
broccoli, beets, parsley, carrots, dates, grapes, light mayonnaise, apple cider vinegar, fennel seeds, Dijon mustard, tamari, stevia

Directions:
chop or use food processor to finely dice broccoli to about the size of rice.
use shredder attachment or hand grater to shred carrots and beets.
chop parsley fine.
slice dates and grapes about the size of sliced olives.
sautee almonds in dry pan over med-high heat, stirring frequently until lightly brown and fragrant, about 5 minutes.
add last 6 ingredients to a small bowl and whisk until well blended, add a pinch of salt to taste and plenty of fresh ground pepper.
combine everything in large bowl and let sit about 10 minutes to incorporate flavors.
Fresh Salmon Burgers with Lemon-Yogurt Sauce
Category: appetizers-and-snacks
By RuthE

These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.

Ingredients:
2 ½ pounds salmon filet, skin and pin bones removed
2  eggs, beaten
⅔ cup finely chopped parsley
¼ cup finely chopped green onions
2 tablespoons fresh lemon juice
½ cup plain dried bread crumbs
1 tablespoon seafood seasoning (such as Old Bay®)
½ teaspoon salt
½ teaspoon black pepper
½ cup plain yogurt
2 tablespoons light mayonnaise
2 tablespoons finely chopped parsley
2 tablespoons finely chopped green onion
1 tablespoon fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons olive oil
8  brioche buns, split and toasted
2 cups fresh arugula

Directions:
Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours. Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F). Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 8 burgers

Calories: 465.1
Fat: 20.9 g
Saturated fat: 3.9 g
Carbohydrates: 29.5 g
Sugars: 2.2 g
Dietary fiber: 1.9 g
Protein: 37.6 g
Cholesterol: 145.1 mg
Sodium: 792.7 mg
Mediterranean Brown Rice Salad
Category: salad
By Anne

This is a favorite of mine! My stepmom and I first made this my freshman year in college as an experiment, and I have been making it ever since. May be served hot or cold.

Ingredients:
1 ½ cups uncooked brown rice
3 cups water
1  red bell pepper, thinly sliced
1 cup frozen green peas, thawed
½ cup raisins
¼  sweet onion (such as Vidalia®), chopped
¼ cup chopped Kalamata olives
½ cup vegetable oil
¼ cup balsamic vinegar
1 ¼ teaspoons Dijon mustard
salt and ground black pepper to taste
¼ cup feta cheese

Directions:
Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes. Combine red bell pepper, peas, raisins, onion, and olives in a bowl. Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing. Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper. Top brown rice and vegetables with feta cheese before serving.

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

Calories: 451.4
Fat: 23.5 g
Saturated fat: 4.4 g
Carbohydrates: 54.6 g
Sugars: 12.4 g
Dietary fiber: 3.6 g
Protein: 7.1 g
Cholesterol: 9.3 mg
Sodium: 273.4 mg
Stuffed Piquillo Peppers


Ingredients:
water, long grain brown rice, saffron thread, garlic cloves, flat leaf parsley, black pepper, salt, diced tomatoes, manchego cheese, parsley sprig

Directions:
Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat.
Preheat oven to 400°.
Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese.
Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.
Cake Mix Chocolate Almond Biscotti


Ingredients:
all-purpose flour, butter, eggs, vanilla

Directions:
Set oven to 350 degrees F.
Grease a large jelly-roll baking sheet.
In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined.
Stir in almonds and mini chocolate chips.
Divide the dough in half, then place halves on baking sheet/s.
Shape each into a 12 x 2-inch log (does not have to measure exactly].
Bake for about 30-35 minutes or until firm to the touch.
Cool for 12-15 minutes on the baking sheet.
Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
Turn cut-side down on baking sheet.
Bake for about 10-15 minutes or until firm.
Remove to a wire rack to cool.
Whiskey Marinade
Category: side-dish
By Wittcheypooh

This marinade is so flavorful there is no need for steak sauce! Use your favorite brand of whiskey. I use Jack Daniels.

Ingredients:
¼ cup whiskey
¼ cup soy sauce
¼ cup Dijon mustard
¼ cup finely chopped green onion
¼ cup packed brown sugar
1 teaspoon salt
1 dash Worcestershire sauce
ground black pepper to taste

Directions:
Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cups

Calories: 91.7
Carbohydrates: 14.8 g
Sugars: 11 g
Dietary fiber: 0.3 g
Protein: 0.9 g
Sodium: 1491.3 mg
Chocolate Chip Cookie Layer Cake
Category: desserts
By Karina

I first made this cake for my brother's birthday. He doesn't care for normal cake, and his favorite sweet is chocolate chip cookies, so he (and all the rest of the family) loved this. He has asked for it every birthday since. One time when I served it to ten people and there was leftovers, I caught my dad eating it for breakfast the next morning! All lovers of chocolate chip cookies must try it! Serve with vanilla ice cream.

Ingredients:
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2  eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
3 cups all-purpose flour
1 (12 ounce) bag semisweet chocolate chips
½ cup butter, melted
⅓ cup milk
1 teaspoon vanilla extract
3 cups confectioners' sugar
⅔ cup cocoa powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper and set each round on each baking sheet. Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. Mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. Fold chocolate chips into dough. Divide dough into 3 parts; press 1 part onto each parchment round. Bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. Remove from oven and cool completely. Stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. Beat confectioners' sugar and cocoa powder together in a separate bowl until evenly combined. Beat butter mixture into cocoa mixture until frosting is smooth and thickened. Peel parchment paper off the bottom of each cookie round. Set aside the prettiest round to be used for the top layer. Spread 1/2 the frosting onto 1 cookie round and top with a second cookie round. Spread remaining frosting onto second cookie round and top with the third cookie round.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 16 servings

Calories: 548.7
Fat: 25 g
Saturated fat: 15.2 g
Carbohydrates: 81.9 g
Sugars: 59.8 g
Dietary fiber: 3.1 g
Protein: 5.2 g
Cholesterol: 69.4 mg
Sodium: 292.4 mg
Headquarters Chili


Ingredients:
lean ground beef, green peppers, onions, garlic cloves, tomatoes, chili powder, cumin seeds, ground cumin, Tabasco sauce, water, pinto beans, canned kidney beans

Directions:
Cook beef, green peppers, onions and garlic in Chili Kettle until beef is lightly browned.
Add all ingredients except beans. Cover and simmer 45 minutes.
Stir in undrained beans; cover and simmer 25 minutes.
Waffles


Ingredients:
eggs, buttermilk, all-purpose flour, baking powder, baking soda, salt, shortening

Directions:
Whip the egg whites until they form moist peaks.
Set aside.
*.
Beat egg yolks.
Beat in remaining ingredients with a rotary beater until smooth.
Fold in the egg whites.
Pour batter from a cup or pitcher into the center of a hot waffle iron.
Do not overfill the waffle iron, the batter will expand as it cooks.
Bake about 5 minutes or until steaming stops.
*Ifyou are in a hurry, you can eliminate this step and just use the whole egg in the batter.
Garden Rotini Pasta Salad


Ingredients:
rotini pasta, cheddar cheese, parmesan cheese, diced tomato, fresh cilantro, cucumber, black olives

Directions:
Directions:.
In a medium saucepan, bring 5 cups of salted water to a boil, with 1 tbsp of olive oil.  Add pasta and cook per directions on package (8-11 minutes].  Drain, and run pasta under cool water to rinse.  Add drained pasta to a large bowl, and combine with all other ingredients.  Toss, and chill 1 hour prior to serving.
Crab-Stuffed Bell Peppers


Ingredients:
celery, green onion, bell peppers, garlic clove, cayenne pepper, margarine, cheese

Directions:
Sauté vegetables, excluding bell peppers, in margarine.
Mix with crab meat and breadcrumbs.
Season to taste with salt and pepper.  (If dry, add a small amount of water].
Stuff bell peppers and cover tops with cheese.
Bake 350°F for 30 minutes.
Mint Simple Syrup
Category: side-dish
By foodelicious

Fresh mint leaves are steeped with sugar and water to create a minty fresh sweet syrup to add a refreshing lift to cocktails, mocktails, pastry glazes, and frozen desserts. Store in the refrigerator for up to 1 month.

Ingredients:
1 cup water
1 cup white sugar
1 cup fresh mint leaves

Directions:
Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

Prep time: 5 mins
Cook time: 6 mins
Total time: 41 mins
Yields: 1 cup

Calories: 97.8
Carbohydrates: 25.2 g
Sugars: 25 g
Protein: 0.1 g
Sodium: 1 mg
Pizza Wraps (Light)


Ingredients:
garlic, dried basil, flour tortillas, lowfat mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 400°F.
In a nonstick skillet sprayed with cooking spray, heat oil over medium-high heat; cook onions and garlic for 8 minutes or until onions are brown.
Stir in ground beef; cook for 5 minutes, or until beef is no longer pink, stirring to break meat up.
Stir in tomato sauce and basil; cover, and simmer for 10 minutes.
Divide beef mixture among the tortillas, spreading it in the centre; sprinkle with cheeses. Fold bottom half up to centre, fold in sides, and then roll. Place seam down on rimmed baking sheet.
Bake in centre of oven for 5 minutes or until tortillas are just warm and slightly crisp.
Chicken in Caramel Sauce


Ingredients:
dark brown sugar, water, fish sauce, rice vinegar, garlic, soy sauce, ginger, ground black pepper, canola oil, shallot, dark chicken meat, cilantro

Directions:
Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl.
Mix well.Set aside.
Heat the oil in a large pot over high heat.
Add the shallot and saute until brown,about 5 minutes.
Add the chicken and saute about 5 minutes or until slightly browned.
Add the sauce mixture and bring to a boil.
Turn the heat down to medium.
Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly.
Serve chicken over steamed white rice.
Garnish with sprigs of cilantro.
Chocolate Banana Cake
Category: desserts
By Robin

Chocolate and bananas, nothing quite tastes as yummy.

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 cup mashed bananas
⅓ cup vegetable oil
3  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan. Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 13x9 inch cake

Calories: 276
Fat: 13.4 g
Saturated fat: 3.5 g
Carbohydrates: 34.6 g
Sugars: 21.1 g
Dietary fiber: 0.7 g
Protein: 5.2 g
Cholesterol: 55 mg
Sodium: 334.5 mg
Grilled Zucchini Pizza with Goat Cheese
Category: appetizers-and-snacks
By Case31

This dish is quick, easy, and delicious! Directions are for charcoal grill, but gas grill or oven would work. If you use a smaller zucchini it can make a great appetizer!

Ingredients:
1 large zucchini, cut into 1/2-inch rounds
1 tablespoon olive oil
¼ cup pizza sauce
½ cup chopped red onion
½ cup chopped roasted red pepper
½ cup chopped fresh mushrooms
¼ cup crumbled goat cheese
2 ounces shredded mozzarella cheese
1 clove garlic, minced
1 teaspoon Italian seasoning

Directions:
Preheat grill for medium heat and lightly oil the grate. Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round. Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 servings

Calories: 317.3
Fat: 20.5 g
Saturated fat: 9.8 g
Carbohydrates: 18.1 g
Sugars: 8.4 g
Dietary fiber: 3.8 g
Protein: 17.3 g
Cholesterol: 40.5 mg
Sodium: 698.3 mg
Chili Relleno Casserole


Ingredients:
whole green chilies, mixed cheeses, fresh cilantro leaves, roma tomato, onion, eggs, cumin, chili powder, milk, flour, salt, pepper, parmesan cheese, sour cream

Directions:
Preheat oven to 350º. Spray a 9 x 9 casserole dish with non-stick vegetable spray (Pam] - especially the SIDES and top edges. If using whole chilies, split them open. Either way, cover the bottom of the dish with chilies.
In a bowl, toss together the grated cheeses, tomato, olives, onions, and 3/4 of the cilantro. Place in the casserole dish, over the chilies. Drizzle about 1/3 of the can of enchilada sauce over this.
Separate eggs yolks from whites. Beat the egg whites until very frothy, but.
not too stiff and meringue-like. In a separate bowl, combine yolks, milk, flour, cumin, chili powder, salt and pepper. Fold egg whites into the yolk mixture, and pour this combination onto the casserole.
Drizzle with remaining enchilada sauce. Bake 20 minutes. Top with Parmesan. Bake another 15-20 minutes, until top is golden-brown-and-delicious. Cool for 10+  minutes before serving. Top with dollops of sour cream and chopped fresh cilantro.
Homestyle 4-Grain Chicken Soup
Category: trusted-brands-recipes-and-tips
By Minute Rice

Chicken soup with lots of veggies, chicken, and whole grains is ready in just minutes.

Ingredients:
1 bag Minute® Multi-Grain Medley
1 (14.5 ounce) can chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
1 cup frozen mixed vegetables
8 ounces cooked chicken, chopped

Directions:
Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes.

Yields: 4 servings

Calories: 258
Fat: 9.9 g
Saturated fat: 2.5 g
Carbohydrates: 21.5 g
Sugars: 0.9 g
Dietary fiber: 3.1 g
Protein: 20.4 g
Cholesterol: 50.2 mg
Sodium: 1034.7 mg
Spaghetti With Lime Chicken


Ingredients:
cornstarch, salt, chicken broth, chicken breast, lime juice, cilantro, Dijon mustard, spaghetti, garlic cloves

Directions:
*I cut the chicken into small bite sized pieces and then cook it in a pan sprayed with cooking spray or with a small amount of butter and lemon pepper.  You can use chicken cooked in water and then use the broth from the chicken.  Set aside.
In a medium sized bowl, combine cornstarch, broth, lime juice, mustard, garlic and salt.  Mix well.
In a large skillet, cook cornstarch mixture until thickened.  Add chicken strips.  Cook until heated through.  Sprinkle cilantro or parsley over top. Toss with cooked spaghetti.
Store Bought Chocolate Cake and Milk


Ingredients:
"low-fat milk"

Directions:
Slice a piece of the chocolate cake off and place it in a cereal sized bowl., Pour the milk over top of it., Mash the cake down with your fork so as the milk saturates the entire cake., Enjoy.
Spaghetti Parmigiana


Ingredients:
spaghetti, garlic clove, water, butter, parmesan cheese

Directions:
Cook spaghetti according to package directions, but add the garlic to the cooking water.
Drain.
Add butter or oil and cheese and toss to combine.
Lemon Ginger Icebox Cake


Ingredients:
heavy cream, fresh lemon zest, flaked coconut

Directions:
Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.] Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!] Drizzle some lemon curd over the cookie layer.
Spread a layer of cream over the cookies and lemon curd.
Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
Refrigerate overnight and cut with sharp knife to serve.
Mama Vi's Spinach Salad With Curry and Chutney Dressing


Ingredients:
white wine vinegar, fruit chutney, sugar, salt, curry powder, mustard powder, fresh spinach leaves, Red Delicious apples, raisins, peanuts, scallions

Directions:
Make salad dressing with first seven ingredients, blending to make the salad dressing in a food processor. Set dressing aside, cover and chill in the refrigerator for later use.
Prepare the vegetables by tearing the fresh spinach leaves into bite sized pieces.
Dice the apple into bite size pieces.
Dice the green onions.
Measure out raisins and peanuts.
In a large salad serving bowl, place torn fresh spinach (on bottom], apple bits, raisins, peanuts and diced green onion.
Dress the salad veggies pouring over them the desired amount of dressing you find appropriate to start with, and lightly toss to coat the salad.
Serve immediately. Salad wilts and gets soggy if not eaten  right away, when prepared.
Rosemary-Roasted Jerusalem Artichokes and Tomatoes


Ingredients:
plum tomatoes, rosemary, garlic cloves, olive oil, salt, black pepper, green onions

Directions:
Preheat oven to 400 degrees; spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
Scrub chokes and cut into 1 1/4 inch pieces.
In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
Roast vegetables for 20 minutes; gently stir in green onions into sunchokes and continue to roast until chokes are tender and browned about 10 minutes longer.
Cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( discard skin] or just Transfer to serving dish and serve.
Lamb Tagine


Ingredients:
olive oil, lamb, paprika, ground turmeric, ground cumin, cayenne pepper, ground cinnamon, ground cloves, ground cardamom, kosher salt, ground ginger, saffron, garlic powder, ground coriander, onions, carrots, garlic cloves, ginger, lemon, homemade chicken broth, canned broth, sun-dried tomato paste, honey, cornstarch, water

Directions:
Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside.
In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
Add the lamb to the bag, and toss around to coat well.
Refrigerate at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
Add 1/3 of the lamb, and brown well.
Remove to a plate, and repeat with remaining lamb.
Add onions and carrots to the pot and cook for 5 minutes.
Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.
Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.
White Gravy from Scratch


Ingredients:
butter, flour, milk, salt, pepper

Directions:
How to Make White Gravy.
1. Combine Butter and Flour:
Combine equal parts flour and butter in a saucepan over medium heat and stir until the butter is completely melted.
2. Add Milk and Boil:
Pour the milk into the mixture and whisk until there are no lumps. Heat the mixture to a boil and allow it to boil for a minute, or until you’ve reached the desired consistency. Stir constantly.
3. Season and Serve:
***Note:  Can add pan juices or broth in-lieu of some of the milk.
My Special Crispy Baked Fish


Ingredients:
milk, flour, parmesan cheese, dill, black pepper, butter

Directions:
Rinse and pat dry fish.  Cut into 4 serving size pieces if needed.
Measure thickness of each piece.  This will determine cooking time.
Create an assembly-type line with milk in one dish, flour in another.
In the last dish, combine bread crumbs, parmesan, dill, and black pepper.  Add melted butter, stir until forms small crumbs.
Dip fish in milk (this helps the flour stick to fish].
Then dip in flour.
Dip again in milk.
Then dip into bread crumb mixture.  Press crumbs into fish if not sticking.
Place fish on GREASED baking sheet.
Bake uncovered at 450 degrees for 5 minutes per 1/2 inch thickness of fish.  If the thickest part of fish is 1 inch thick, bake for 10 minutes.  Check doneness by inserting fork and if fish flakes easily.
I place rings of onion and lemon juice on bottom and top of fish while baking for extra flavor.
Goulash Supreme
Category: soups-stews-and-chili
By Cheryle

Ground beef and macaroni. I serve with homemade bread.

Ingredients:
1 pound lean ground beef
1 ½ cups macaroni
1 quart stewed tomatoes
2 teaspoons paprika
1 tablespoon chili powder
½ cup chopped onion
1 clove garlic, minced
6 ounces tomato paste  (Optional)

Directions:
In large saucepan brown ground chuck, drain. Add tomatoes, onions, garlic, paprika, chili powder, macaroni and tomato paste, if desired. Add water, a tablespoon at a time, if mixture seems too dry. Simmer until macaroni is tender, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 564.7
Fat: 25.2 g
Saturated fat: 9.7 g
Carbohydrates: 56.9 g
Sugars: 16.2 g
Dietary fiber: 7 g
Protein: 30 g
Cholesterol: 85.1 mg
Sodium: 993.8 mg