xiaoxl/recipe_data huggingface dataset:
BLT Wraps
Category: meat-and-poultry
By Karen

I love wraps, but am allergic to mayonnaise, so I designed this wrap to be glued together with melted cheese instead.

Ingredients:
1 pound thick sliced bacon, cut into 1 inch pieces
4 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
½ head iceberg lettuce, shredded
1  tomato, diced

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 695.4
Fat: 34.1 g
Saturated fat: 13.3 g
Carbohydrates: 64.2 g
Sugars: 4.4 g
Dietary fiber: 4.8 g
Protein: 31.4 g
Cholesterol: 70.6 mg
Sodium: 1788.3 mg
Brazilian Court Orange Butter


Ingredients:
unsalted butter, sugar, orange, zest of, lemon, zest of, Grand Marnier

Directions:
Blanch the zest of the orange and lemon, then chop finely., Mix all ingredients together until well-combined., Chill, if desired.
Mediterranean Lamb Burgers
Category: main-dish
By HerbanSpoons

These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time).

Ingredients:
1 pound ground lamb
½ pound ground beef
3 tablespoons chopped fresh mint
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) container Greek yogurt
½  lemon, zested
1 clove garlic, minced
½ teaspoon salt
1 large sweet onion, cut into 1/2-inch slices
4 slices  green tomato
4  ciabatta sandwich rolls, sliced horizontally
1 (8 ounce) package feta cheese, sliced
8  baby arugula leaves

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate. Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side. Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 servings

Calories: 808
Fat: 47.8 g
Saturated fat: 23.7 g
Carbohydrates: 42.4 g
Sugars: 9.9 g
Dietary fiber: 2.7 g
Protein: 50 g
Cholesterol: 187.3 mg
Sodium: 2031.1 mg
Creamy Pasta Toss with Smoked Sausage
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

Comfort food gets a flavorful upgrade with seared rope smoked sausage in this delicious meal, in partnership with Hillshire Farm® Brand.

Ingredients:
1 (8 ounce) package uncooked pappardelle pasta
1 tablespoon olive oil
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut into 1/2" coins
1 (8 ounce) package sliced cremini mushrooms
2 tablespoons unsalted butter
6 cloves garlic, thinly sliced
1 ¼ cups half-and-half
1 (4 ounce) package cream cheese
1 cup shredded Parmesan cheese, divided
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup refrigerated prepared pesto
⅓ cup thinly sliced basil

Directions:
Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water. Heat oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook about 6 minutes, stirring occasionally, until browned. Remove to a plate; carefully wipe pan clean as it may be hot. Melt butter in pan over medium; add garlic and cook until it just begins to brown, stirring occasionally, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth. Remove from heat and stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary. Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup cheese.

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

Calories: 1023.3
Fat: 72.5 g
Saturated fat: 30.7 g
Carbohydrates: 56.8 g
Sugars: 3.4 g
Dietary fiber: 5.6 g
Protein: 38.4 g
Cholesterol: 154.4 mg
Sodium: 1690.3 mg
New Orleans Jambalaya
Category: soups-stews-and-chili
By Christine

For when you really have to feed an army!

Ingredients:
1 cup soy sauce
4 tablespoons dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2  onions, chopped
2 tablespoons ground black pepper
16  skinless, boneless chicken breast halves
¾ pound bacon, cut into small pieces
8  onions, diced
4 cloves garlic, minced
6 tablespoons all-purpose flour
3 pounds chorizo, sliced into chunks
3 pounds cooked ham, cut into 1/2 inch pieces
3 tablespoons dried thyme
4 teaspoons cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled and diced tomatoes with juice
4  green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp - peeled and deveined

Directions:
Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours. Saute bacon in a Dutch oven over medium heat until brown.  Add the onion and garlic.  Continue to cook 5 minutes.  Mix in flour and sausage.  Cook 5 minutes more; stirring frequently.  Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil.  Stir in rice and cover.  Cook for 25 minutes.  Remove from heat and cool completely and refrigerate. Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger.  Remove from oven.  Cool and slice into bite-size pieces. Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water.  Bake until warm, about 2 hours. Just before serving the jambalaya, boil 5 quarts of water.  Add the shrimp and cook for 3 minutes until they are firm to the touch.  Drain well.  Toss shrimp and chicken with jambalaya mixture and serve.

Prep time: 25 mins
Cook time: 3 hrs 10 mins
Total time: 6 hrs 30 mins
Yields: 50 servings

Calories: 462.1
Fat: 20 g
Saturated fat: 6.8 g
Carbohydrates: 27.2 g
Sugars: 2.6 g
Dietary fiber: 1.8 g
Protein: 40.1 g
Cholesterol: 201.6 mg
Sodium: 1272.4 mg
Caramel Cream Sandwich Cookies


Ingredients:
light brown sugar, dark brown sugar, butter, flour, butter, powdered sugar, vanilla extract, milk

Directions:
COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
Add the egg yolk; blend well.
Add the flour; mix well.
If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
Preheat oven to 325°F.
Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
Bake for 10-14 minutes or until light golden brown.
Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
Store in the refrigerator.
Isaiah's Vegetarian Paella [ Kosher ]


Ingredients:
saffron, eggplant, extra virgin olive oil, yellow onion, garlic cloves, red bell pepper, dried cilantro, paprika, arborio rice, vegetable broth, diced tomatoes, cayenne powder, sea salt, dried thyme, fresh ground black pepper, mushroom, green beans, chickpeas, pitted black olives, fresh parsley

Directions:
Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant.
Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in], salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently.
Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist.
Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot.
Ginger Cream Bars


Ingredients:
sugar, margarine, flour, salt, baking soda, cinnamon, ginger, clove, eggs, light molasses, margarine, cream cheese, confectioners' sugar, vanilla

Directions:
Cream the sugar and margarine. Sift together the flour, salt soda and spices. Add to creamed mixture. Add eggs, molasses and finally coffee.
Spread batter in a 15x10x1 pan, and bake at 350* for 20-25 minutes.
Cool completely.
For frosting, cream the margarine and cream cheese. Add sugar to desired consistency. Add vanilla and mix till creamy.
Spread frosting over bars.
Top with chopped nuts if desired.
Gingerbread Loaf


Ingredients:
all-purpose flour, butter, sugar, molasses, hot water, baking soda, ginger, cinnamon, nutmeg, salt, egg

Directions:
Preheat the oven to 350°F Lightly grease and flour pan; set aside.
In large bowl, combine all ingredients. Beat on medium speed, 3 minutes, scraping bowl often. Pour batter into prepared pan.
Bake for 45-55 min, until toothpick inserted comes out clean.
Serve warm with butter sauce and whipped cream if desired; or let cool completely and decorate with icing.
Pink Chum-Pagne


Ingredients:
water, caster sugar, cranberry juice

Directions:
Mix the water with the sugar in a jug. Stir until sugar is almost disolved., Add the orange and pineapple juice. Stir for 5 seconds., Add cranberry juice., Fill to brim with lemonade.
Quick and Easy Creamy Artichoke Dip


Ingredients:
artichokes, parsley, garlic powder, parmesan cheese, mayonnaise

Directions:
Tear apart or roughly chop artichokes, being careful to remove any tough leaves., Place artichokes in an oven safe bowl or shallow baking dish., Mix in remaining ingredients., Bake for 25 minutes at 350 degrees., Serve with toasted bread or tortilla chips!
Health Nut Blueberry Muffins
Category: bread
By ZOPOOH

An awesome healthy alternative to the usual blueberry muffin.

Ingredients:
¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup white sugar
¼ cup oat bran
¼ cup quick cooking oats
¼ cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup blueberries
½ cup chopped walnuts
1  banana, mashed
1 cup buttermilk
1  egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 195.8
Fat: 5.8 g
Saturated fat: 0.9 g
Carbohydrates: 33.4 g
Sugars: 16.2 g
Dietary fiber: 2.8 g
Protein: 5.1 g
Cholesterol: 16.3 mg
Sodium: 222.6 mg
Broiled Turbot With Roasted Winter Vegetables


Ingredients:
yukon gold potatoes, parsnip, garlic cloves, Brussels sprouts, olive oil, lemon, white wine vinegar, apple cider vinegar, fresh curly-leaf parsley, heavy cream, unsalted butter

Directions:
Prepare the beurre blanc:
In a small saucepan, bring the champagne to a boil over medium high heat.  Reduce heat to simmer until volume is halved.
Whisk in the cream slowly and bring up to a simmer; allow to cook for 5-7 minutes.  Add the butter, one cube at a time, whisking constantly, until all the butter has been incorporated.  Set aside to let it cool and thicken.
Prepare the marinade/vegetable dressing:
Combine the juice of the lemon with the vinegar and slowly whisk in the olive oil.  Add the parsley and salt and pepper to taste.
Roast the vegetables:
Toss the parsnips and potatoes in 1/4 of the dressing.  Place on a baking sheet; season with salt and pepper.  Roast at 450° for 10 minutes. Stir.   Toss the garlic and pearl onions in another 1/4 of the dressing.  Add to the potatoes and parsnips and roast for another 10 minutes. Stir.  Toss the Brussels sprouts in another 1/4 of the dressing.  Add to the rest of the vegetables and roast for 20 minutes, stirring twice.  Set aside.
Prepare to broil the fish:
While the vegetables are roasting, brush the turbot fillets with half of the remaining dressing.  Allow to marinate for no more than 60 minutes.
Broil the fish:
Once the vegetables have finished, turn the oven to high broil.  Brush the turbot with the rest of the dressing and season the tops with salt and pepper.  Place in a skillet or a baking sheet that has been lined with tin foil. Broil 3-4 inches from the broiler for 3-6 minutes, depending on thickness, or until the tops of the fillets are golden brown and bubbling.  Check on it often - its easy to burn them with this method.  Remove from the oven.
To serve:
Put half of the vegetables on each of two plates that have been warmed briefly in the oven.  Drizzle with beurre blanc.  Place the fillet on top of the vegetables and drizzle again with beurre blanc.  Serve immediately.
Fajitas Seasoning


Ingredients:
garlic powder, chili powder, paprika, salt, ground cumin, black pepper, ginger powder, ground oregano

Directions:
Combine well and store in a tightly sealed container.
I rub my cut-up raw chicken with this and then cook it with sliced tomatoes, onions and peppers (as much or little as you want]. I season the vegetables with this same seasoning too. Some lime juice squeezed over the top and into the warmed flour tortillas it goes!
Tortellini Soup


Ingredients:
olive oil, onion, garlic cloves, chicken broth, crushed tomatoes, fresh spinach, parmesan cheese

Directions:
Heat olive olive over medium heat., Saute garlic and onion 10 - 15 minutes., Add chicken broth and italian herbs.  Bring to a boil., Stir in tortellini, then simmer 10 - 12 minutes., Stir in tomatoes, simmer 5 minutes., Add spinach, cook 3 minutes., Salt & pepper to taste., Season with parmesean cheese on serving portion.
Kadai Paneer


Ingredients:
garlic cloves, tomatoes, onion, red chili powder, turmeric powder, ground fenugreek, salt, panir, green peppers, cilantro

Directions:
For kadai sauce:.
Put the red chilies, coriander seeds in a blender and blend for 20 secs until you have a coarse powder.
In a frying pan add 3 tbsp of vegetable oil and fry the coarse powder in low heat,to this add 6 cloves of finely chopped garlic.Fry until golden brown.
Add chopped onion and tomatoes chili powder ,turmeric powder, fenugreek powder,salt fry for 15 minutes with lid closed until the mixture is cooked.
For paneer:.
In a pan add 1/2 tsp vegetable oil,after the oil is hot add 1,2 tsp coriander seeds.
When the coriander seeds crackle and pop add cubed paneer fry for about 2 minutes until paneer is golden.
Now add cubed green peppers stir for about a minute.
Now add this paneer green pepper mixture to kadai sauce and stir them until each paneer cube is coated with the sauce.
Remove from the heat and add chopped cilantro.
Cracker Jack Cookies I
Category: desserts
By Juanita Peek

This is a very old recipe from at least the 30's. The name comes from the old expression meaning  'great'.

Ingredients:
1 cup butter
1 cup white sugar
1 cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
2 cups quick cooking oats
1 ½ cups flaked coconut
2 cups crisp rice cereal
1 ½ cups chopped salted peanuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Yields: 6 dozen

Calories: 185.6
Fat: 9.6 g
Saturated fat: 4.6 g
Carbohydrates: 22.9 g
Sugars: 13.1 g
Dietary fiber: 1.4 g
Protein: 3.2 g
Cholesterol: 23.9 mg
Sodium: 165.2 mg
Bissara
Category: soups-stews-and-chili
By Asma Khalfaoui

This is one of my treasured recipes, it is wonderful on cold days.  This recipe originates from somewhere in North Africa.

Ingredients:
2 tablespoons vegetable oil
4 cloves garlic, crushed
6 cups water
⅓ cup olive oil
3 cups dry green split peas
3 sprigs fresh parsley
1  dried red chile pepper
2 teaspoons paprika
1 teaspoon cumin
1 pinch salt
1 pinch black pepper

Directions:
Fry garlic in the vegetable oil in a large pot over low heat until lightly browned.  Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper.  Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot.  When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 370.8
Fat: 13.5 g
Saturated fat: 1.9 g
Carbohydrates: 46.3 g
Sugars: 6.1 g
Dietary fiber: 19.5 g
Protein: 18.7 g
Sodium: 18.1 mg
Carrots with Raisin Sauce


Ingredients:
carrots, brown sugar, cornstarch, water, cider vinegar, raisins, butter

Directions:
Cook carrots in salted water until tender, drain., While carrots are cooking, mix brown sugar and cornstarch in a small saucepan., Stir in water, vinegar and raisins., Cook over low heat until sauce is thickened., Remove from heat, add butter, stir until melted and pour over carrots.
Pear Crisp With Almonds


Ingredients:
bosc pears, Anjou pears, brown sugar, lemon juice, lemon, all-purpose flour, light brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg

Directions:
Preheat the oven to 375°F
Pears:  Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
Topping:  Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
Grease the bottom and sides of a shallow square baking dish (8 square inches] with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.
Smoothie


Ingredients:
1% low-fat milk, low-fat plain yogurt, banana, liquid honey

Directions:
"Use a blender to mix together."
Winnipeg Rye Bread
Category: bread
By Golova

Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour. This makes a light colored, richly flavored bread. Adapted for the bread machine.

Ingredients:
¼ cup cracked rye berries
¼ cup warm water
¾ cup milk
1 teaspoon salt
¼ cup packed brown sugar
1  egg
3 tablespoons butter
4 ⅓ cups bread flour
4 teaspoons gluten
1 ¾ teaspoons active dry yeast
1 tablespoon milk

Directions:
Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes. Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the bread flour. Set bread machine for the DOUGH cycle, and press START. When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes. Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with remaining milk.  Bake for about 35 to 40 minutes, or until the loaf makes a hollow sound when tapped on the bottom.

Prep time: 20 mins
Cook time: 35 mins
Total time: 3 hrs 25 mins
Yields: 2 loaves

Calories: 44.6
Fat: 2.2 g
Saturated fat: 1.3 g
Carbohydrates: 5 g
Sugars: 3.2 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 14.7 mg
Sodium: 137.2 mg
Veggie Goulash
Category: soups-stews-and-chili
By ButtercupBento

A favourite at our house - a yummy rich goulash minus the meat. You can substitute the Quorn™ for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy! Serve with rice, noodles, or potatoes.

Ingredients:
1 teaspoon olive oil
½ medium onion, thinly sliced
1 small green bell pepper, thinly sliced
4 ounces mycoprotein pieces, e.g., Quorn™
1 clove garlic, chopped
1 teaspoon paprika
1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
½ cup red wine
1 teaspoon dried oregano
1 teaspoon tomato puree
1 teaspoon sugar
salt and pepper to taste

Directions:
Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 2 servings

Calories: 185.3
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 21.5 g
Sugars: 10.1 g
Dietary fiber: 6.8 g
Protein: 9.5 g
Sodium: 419.7 mg