xiaoxl/recipe_data huggingface dataset:
Spicy Pecan Soup
Category: soups-stews-and-chili
By ArtistColumbus

This creamy and rich soup is made with pecans and chipotle in adobo sauce. This is a treasured family favorite!

Ingredients:
2 tablespoons butter
½ cup minced onion
3 tablespoons minced garlic
6 cups chicken stock
1 (6 ounce) can tomato paste
2 cups heavy cream
2 tablespoons lemon juice
3 cups pecan pieces
3 tablespoons finely chopped canned chipotle chile in adobo sauce
salt to taste
¼ cup chopped pecans for garnish

Directions:
Melt the butter in a large saucepan over medium heat.  Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes. Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice.  Turn the heat to high and bring the soup to a boil.  Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes. Set aside 2 cups of soup.  Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree.  Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste.  Serve, hot, with a sprinkle of chopped pecans for garnish.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 cups soup

Calories: 602.6
Fat: 60.4 g
Saturated fat: 18.7 g
Carbohydrates: 15.8 g
Sugars: 5.5 g
Dietary fiber: 6 g
Protein: 7.4 g
Cholesterol: 89.7 mg
Sodium: 750.5 mg
Vegetable and Rice Soup


Ingredients:
chicken broth, celery, carrot, onion, garlic cloves, lemon juice, cooked rice, salt

Directions:
Heat broth to simmering in sauce pan.
Meanwhile chop all vegetables and add to the broth along with lemon juice and rice.
Let simmer for approx 30 min or until vegetables are soft.
Add salt to taste.
Mocha Bread Pudding


Ingredients:
Splenda granular, instant coffee, water, fat-free evaporated milk, vanilla

Directions:
Places bread cubes in a greased 2 qt baking dish. Combine sugar, cocoa and coffee in a small bowl.
Beat egg whites, 2 2/3 cups evaporated milk, vanilla, and water until well blended then stir into sugar mix.
Pour over bread, pressing bread into milk mix.
Bake at 350 degrees F for 50-55 minutes.
**If you'd like you can make a caramel sauce for this by combining 2/3 cup brown sugar, 1/4 cup light butter and 1 tbsp light corn syrup in a saucepan and cook over med-low heat for 2-3 minutes. Then you can take the remaining evaporated milk and stir that in--bring to a boil and cool for 1 minutes. Serve on top of the bread pudding.
Cheddar Onion Drop Biscuits--Reduced Fat


Ingredients:
all-purpose flour, baking powder, sugar, baking soda, salt, butter, reduced-fat sharp cheddar cheese, green onion, fat-free buttermilk, fat free sour cream

Directions:
Combine flour, baking powder, baking soda, sugar, and salt.
Cut in butter until crumbly.
Stir in cheese and chopped onions.
Stir in buttermilk and sour cream until just moist.
Drop by spoonfuls onto a baking sheet and bake at 450 degrees for 15 minutes or until edges are golden and tops are slightly brown.
Bayerische Semmelklösse


Ingredients:
milk, Canadian bacon, butter, onion, parsley flakes, eggs

Directions:
Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
Bring large kettle of salted water to boil.  Soak bread in warm milk.  Bread should be moist, but not soggy.
Fry onion and bacon in butter until onion is tender.  Stir onion and bacon into moist bread.
Add parsley flakes, eggs, salt and pepper to bread.  Stir to combine all ingredients.
Shape into large dumplings.
Drop into boiling water and simmer uncovered, for 20 minutes, or until dumplings rise to surface.
Creamless Cream of Celery Soup


Ingredients:
lite silken firm tofu, onions, garlic cloves, celery, lemon juice, white pepper, bay leaves, salt, parmesan cheese

Directions:
Treat a large non-stick stockpot with cooking spray.  Heat the garlic and onions over medium heat for 5-7 minutes, until onions begin to soften.
Add celery, broth (reserving 1/4 cup], and bay leaves.  Bring to a boil, reduce heat, cover and simmer 20 minutes.
Meanwhile, puree the tofu in a food processor along with reserved broth.  Ensure that the tofu is totally smooth!
Once the celery is softened, remove the bay leaves from the soup, and use an immersion blender (or perform batches to the food processor] to puree the celery and onions.
With the soup on the stovetop over medium low heat, add the smooth tofu, white pepper, hot sauce, and lemon juice.  Heat gently before serving.
Top with parmesan cheese and additional hot sauce as you like!
Orange Juice Muffins


Ingredients:
Bisquick, sugar, eggs, orange zest

Directions:
Preheat oven to 400 degrees., Line a 12 cup muffin tin with paper liners., Combine all ingredients and mix well., Fill each muffin cup approximately 2/3 full., Bake for 15 minutes or until done.
Trinidad Pepperpot Beef


Ingredients:
boneless beef roast, onions, red chilies, parsley, vinegar, dark brown sugar, Worcestershire sauce, peppercorn, ground cinnamon, dried thyme, ground allspice, salt

Directions:
Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface.
Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.
Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.
Cover and simmer for 2 hours or until the beef is very tender.
Transfer the beef to a carving board, cover, and keep warm.
Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.
Season, adding more vinegar and crushed peppercorns if needed.
Slice the beef thickly, discarding any fat.
Pour the sauce over the beef and sprinkle with the remaining parsley.
Peanut Butter Marinade for Chicken


Ingredients:
water, sugar, black pepper, salt, vinegar, peanut butter, soy sauce, garlic clove

Directions:
Mix all ingredients together and marinate chicken for 1 hour or longer. Turn chicken once or twice to ensure that all pieces are covered in the marinade. Remove chicken from marinade and discard. Place chicken on grill or in a large skillet with a small amount of oil and cook until done.
Read more: <a href="http://www.food.com/members/subm/editr2?oc=linkback">http://www.food.com/members/subm/editr2?oc=linkback</a>.
Angel's Ravioli Alfredo with Mushrooms
Category: pasta-and-noodles
By Angel E. Dixon

Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!

Ingredients:
1 (20 ounce) package cheese ravioli
3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
4 cloves garlic, minced
1 (10 ounce) container Alfredo sauce
2 tablespoons grated Parmesan cheese
2  green onions, finely chopped
¼ teaspoon crushed red pepper flakes to taste

Directions:
Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain. Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender. In a medium saucepan over low heat, toss the cooked ravioli with the   to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 516.4
Fat: 31.5 g
Saturated fat: 16.3 g
Carbohydrates: 43.6 g
Sugars: 4.1 g
Dietary fiber: 2.3 g
Protein: 17.6 g
Cholesterol: 75.4 mg
Sodium: 1060.7 mg
Holiday Snowball Cookies


Ingredients:
butter, powdered sugar, vanilla extract, salt, all-purpose flour, powdered sugar

Directions:
PREHEAT oven to 375°F.
BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy.  Gradually beat in flour; stir in morsels and nuts.  Shape level tablespoons of dough into 1 1/4-inch balls.  Place on ungreased baking sheets.
BAKE for 10 to 12 minutes or until cookies are set and lightly browned.  Remove from oven.  Sift powdered sugar over hot cookies on baking sheets.  Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.  Sprinkle with additional powdered sugar, if desired.  Store in airtight containers.
Black Beans


Ingredients:
black beans, sugar, ground cumin, chili powder, garlic powder, tortilla chips

Directions:
Place all ingredients in a saucepan and mix thoroughly.
Cover and let simmer for about  20- 25 minutes or until tender add water if needed check your salt to taste .
plating with Monterey chicken look for my recipe.
Place beans on the bottom of a plate, covering the middle.
add white rice on top of beans, Place chicken breast in the middle serve with  crushed tortilla chips (optional].
Sour Cherry Muffins With Coconut Streusel


Ingredients:
light brown sugar, all-purpose flour, unsalted butter, sweetened flaked coconut, all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, half-and-half, milk

Directions:
Preheat the oven to 375 degrees.  Grease 12 standard muffin cups with butter.  Drain the sour cherries and dry them on paper towels.
Make the Coconut Streusel by stirring together the flour and brown sugar in a small bowl.  Using a pastry blender or your fingers, cut in or rub in the butter until the mixture is crumbly.  Stir in the coconut.  Set aside.
Make the muffins by stirring together the flour, sugar, baking powder and salt in another bowl.
In still another bowl, whisk together the melted butter, eggs and half-and-half.  Make a well in the center of the dry ingredients and add the egg mixture.  Beat until thick and creamy.  The batter will be slightly lumpy.  Do not overmix.
Spoon the batter into each muffin cup, filling 1/3 full.  Drop in a few cherries and add batter just to cover and then drop in a few more cherries.  Spoon on more batter until the cups are filled level with the rims.  Sprinkle each with 1 heaping tablespoon of the Coconut Streusel.
Bake until golden, dry, and springy to the touch, 20-25 minutes.  Transfer the pan to a wire rack and let cool for 5 minutes.  Turn out the muffins.  Serve warm or at room temperature.
Veal Chops With Stewed Tomatoes and White Beans


Ingredients:
olive oil, shallot, garlic cloves, cherry tomatoes, fresh rosemary, fresh thyme, olive oil, lemon

Directions:
Preheat the oven to 350 degrees F.
For the beans:
Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm.
For the veal chops:
Season the veal chops with salt and pepper, drizzle with olive oil and set aside.
In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.
For serving:
When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.
Million Dollar Pound Cake


Ingredients:
butter, sugar, eggs, all-purpose flour, milk, vanilla extract

Directions:
Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.
Add the eggs, one at a time, beating after each addition.
Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in almond and vanilla extracts.
Pour the batter into a greased and floured 10-inch tube pan.
Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
Cool in pan for 10 to 15 minutes.
Remove to wire rack.
Cool completely.
After Eight Shooter


Ingredients:
creme de menthe, Baileys Irish Cream

Directions:
"Carefully layer the tia maria, creme-de-menthe, and bailey's irish cream, in that order, into a sherry glass, ensuring they don't mix."
Rotisserie Chicken Soup
Category: soups-stews-and-chili
By GreyhoundMom

Beyond-flavorful rotisserie chicken soup that is perfect for the wintertime! My boyfriend gobbles it up, and it freezes great!

Ingredients:
2 whole chickens rotisserie chickens, with juices
1 gallon water to cover
1 ½ large onions, diced
½ stick butter
5 cloves garlic, diced
10 each carrots, peeled and sliced
5 stalks celery, diced
3 (15.25 ounce) cans whole kernel corn, drained
¼ cup dried parsley
2 tablespoons dried oregano
1 pinch freshly ground black pepper to taste
½ pound flat whole wheat noodles
½ cup cold water
2 tablespoons cornstarch

Directions:
Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces. Strain stock, if needed, into another container; set aside. Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper. Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes. Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 570.6
Fat: 23.2 g
Saturated fat: 7.9 g
Carbohydrates: 53.6 g
Sugars: 8.7 g
Dietary fiber: 7.6 g
Protein: 41.1 g
Cholesterol: 116.4 mg
Sodium: 587.1 mg
Bourbon Peppercorn Steak Sauce


Ingredients:
Worcestershire sauce, butter, maple syrup, peppercorn, Bourbon

Directions:
Put peppercorns in sandwich bag, crack with hammer or shoe, whatever is on hand.
Place peppercorns in a bowl with butter, bourbon, maple syrup and worcestershire.
Microwave for 30 seconds, stir.  Microwave again for 30 seconds, stir it again and repeat one more time.  Cooking time will need to be increased with amount of servings.  To cook on stovetop, bring to boil quickly, simmer on low for 5 minutes and turn off the heat.  Store in  fridge for next day use, reheat in microwave or simmer on low.
Veggie Alfredo


Ingredients:
roma tomatoes, bell pepper, onion, small shell pasta, olive oil, half-and-half, butter, garlic, salt, black pepper, parmesan cheese

Directions:
Salt your pasta water and cook it till it is al dente.
Chop tomatoes, peppers, and onion.
Heat pan and add olive oil, butter, garlic, onion, tomatoes, and pepper.
Add salt and black pepper when needed.
Let sauté for a 5+ minuets until cooked.  Add spinach a let cook and wilt for a minute.  Add half-and-half and Parmesan cheese.
In a minute add pasta and let cook until sauce is thickened.
Top with black pepper and additional Parmesan cheese.
Grilled Cilantro-Lime Pork Loin Sandwiches With Coleslaw


Ingredients:
fresh cilantro leaves, golden brown sugar, soy sauce, shallots, garlic cloves, lime zest, lime juice, olive oil, boneless pork loin, butter

Directions:
To marinate the pork:
Blend cilantro, brown sugar, soy sauce, shallots, garlic, lime peel and juice, and hot sauce in a food processor until nearly smooth. With the machine running, gradually blend in the oil. (Makes 3 1/2 cups; use half for marinade and reserve other half for prepared sandwiches].
Cut the pork loin crosswise into 1/3-inch-thick slices (about 20 slices total]. Place the sliced pork loin in a large resealable plastic bag. Add 1 1/2 cups of the marinade and turn the pork slices to coat it all over with the marinade. Twist bag to remove air then seal the bag and refrigerate for 4 hours. Cover the remaining marinade separately and refrigerate.
To prepare the sandwiches:
Prepare the barbecue for medium-high heat. Working in batches, grill the pork slices until just cooked through and still moist and juicy, about 1 1/2 minutes per side. Discard the used marinade. Transfer the pork slices to a large clean platter (do not pile up the slices too much or they will overcook].
Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
Pile the pork slices (about 5 slices per bun] on the bun bottoms. Drizzle a spoonful of the remaining unused marinade over the pork. Top with the coleslaw then the bun tops and serve immediately.
Blueberry Dump Cake
Category: desserts
By Debbie

By definition, dump cakes are simple and fuss-free to make. Try this recipe using fresh blueberries and cake mix for a dessert everyone will love.

Ingredients:
1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
½ cup white sugar
½ cup butter, melted
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix.  Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown.  Serve warm or cold. top with ice cream.

Yields: 1 9 x 13 inch pan

Calories: 209.5
Fat: 8.6 g
Saturated fat: 3.7 g
Carbohydrates: 32.8 g
Sugars: 21.2 g
Dietary fiber: 1.2 g
Protein: 1.6 g
Cholesterol: 14.1 mg
Sodium: 225.4 mg
Chicken Spaghetti II
Category: main-dish
By Teresa Simmons

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.

Ingredients:
3  skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder

Directions:
Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until  al dente. When done, drain broth. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

Yields: 8 to 10 servings

Calories: 283.1
Fat: 8.2 g
Saturated fat: 4.3 g
Carbohydrates: 28.2 g
Sugars: 5.2 g
Dietary fiber: 1.1 g
Protein: 23.3 g
Cholesterol: 46.7 mg
Sodium: 1173.9 mg
Strawberry Breakfast Shakes


Ingredients:
plain yogurt, frozen sliced strawberries in syrup, milk, honey, strawberries

Directions:
In blender, combine the first five ingredients; cover and process mixture until smooth and thickened.
Pour into chilled glasses and garnish with whole strawberries.
Serve immediately.
Quick Lemon Poppy Seed Bread
Category: breakfast-and-brunch
By Marian Collins

This is an easy, deliciously moist bread that my kids love and can make themselves.

Ingredients:
1 (18.25 ounce) package lemon cake mix
4  eggs
½ cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
1 cup water
¼ cup poppy seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans. In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds.  Spread batter into two greased 8x4 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

Yields: 2 - 8x4 inch loaf pans

Calories: 199.2
Fat: 10.3 g
Saturated fat: 2.2 g
Carbohydrates: 24.1 g
Sugars: 11.5 g
Dietary fiber: 0.4 g
Protein: 3.1 g
Cholesterol: 43.8 mg
Sodium: 264.6 mg
Pepperoni Pizza Casserole
Category: world-cuisine
By tburton1219

A cheesy casserole with all of your favorite pizza toppings. I like to serve this with a salad and garlic bread.  The leftovers are great.  I have prepared this in advance and then taken it to potlucks in a slow cooker the next day.

Ingredients:
1 pound ground beef
1 (8 ounce) package uncooked egg noodles
1 (16 ounce) jar spaghetti sauce, or as needed
1 (2.25 ounce) can sliced black olives, drained
1 (2.5 ounce) can sliced mushrooms, drained
1 (8 ounce) package sliced pepperoni, coarsely chopped
20 ounces shredded mozzarella cheese, divided

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cook the ground beef in a skillet over medium heat until no longer pink, breaking the meat apart into crumbles as it cooks, about 10 minutes. Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles in the boiling water until cooked through yet slightly firm, about 5 minutes; drain. Mix the noodles with the cooked ground beef, spaghetti sauce, black olives, mushrooms, pepperoni, and 1/2 of the mozzarella cheese in a large mixing bowl. Spoon the mixture into a 9x13-inch baking dish and top with remaining cheese. Cover the dish with foil. Bake in the preheated oven until the casserole is bubbling, 30 to 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 586.3
Fat: 33.9 g
Saturated fat: 14.8 g
Carbohydrates: 30.6 g
Sugars: 6.5 g
Dietary fiber: 2.8 g
Protein: 38.2 g
Cholesterol: 133.8 mg
Sodium: 1276.1 mg
Watermelon Mojitos


Ingredients:
watermelon, sparkling water, white rum, of fresh mint, frozen limeade concentrate, lime slice

Directions:
Arrange watermelon in a single layer on a baking sheet, freeze 2 hrs or until completely frozen.
Combine watermelon, sparkling water, rum, mint, and limeaid in a blender and let'er rip!
Garnish with whole mint sprigs and lemon slices.
Raspberry Coffee Cake


Ingredients:
whole wheat pastry flour, all-purpose flour, brown sugar, baking powder, salt, cinnamon, unsalted butter, skim milk, egg, vanilla, fresh raspberry

Directions:
Preheat the oven to 350 degrees and coat an 8? round baking pan with cooking spray; set aside.
In a large mixing bowl, combine the flours, brown sugar, baking powder, cinnamon and salt. Using a fork, cut in the butter until the mixture resembles a coarse meal. Stir in the milk, egg, orange rind, and vanilla - stir until the dry ingredients are just moistened. Spoon or pour half of the batter into the baking pan.
In a small bowl, combine the raspberries with the orange juice and spoon the mixture evenly over top of the batter in the pan. Carefully pour the remaining batter on top of the berries.
Bake until the coffee cake slightly begins to “shrink” from the sides of the pan and a toothpick inserted in the center comes out clean (about 25 minutes].
Barbecued Tofu With Peppers and Onions


Ingredients:
extra firm tofu, garlic cloves, ketchup, low sodium soy sauce, chili powder, Dijon mustard, molasses, apple cider vinegar, cayenne pepper, green pepper, onions, mushrooms, walnuts

Directions:
Press tofu. See Anne Sainz’s notes above for more detailed instructions.
Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside.
Cut up green pepper, onions and mushrooms. Add peas and set aside.
Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Sauté until onions start to soften, adding small amounts of water if needed to prevent sticking.
Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.