xiaoxl/recipe_data huggingface dataset:
Amaretto Bundt® Cake with Bourbon Soak
Category: desserts
By Sandra Garth

The longer this amaretto Bundt® cake sits, the better it tastes. The nutty taste of the amaretto and the rich smoky bourbon makes this a perfect fall dessert. Also, keep in mind that this cake contains alcohol and is for adults only. Refrigerate any leftovers.

Ingredients:
2 ½ cups white sugar
1 cup unsalted butter, at room temperature
6 large eggs, at room temperature
1 ½ teaspoons vanilla bean paste
1 teaspoon almond extract
3 cups cake flour, sifted
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup amaretto liqueur
1 (8 ounce) container sour cream
½ cup sliced almonds
¼ cup bourbon

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®). Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean paste and almond extract and mix in. Whisk the sifted cake flour, baking soda, and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions, alternating with amaretto and sour cream. Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Cool cake in pan for 15 minutes; turn it out onto a wire rack to cool another 15 minutes. Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 35 mins
Yields: 12 servings

Calories: 581.8
Fat: 24.1 g
Saturated fat: 13.2 g
Carbohydrates: 76.7 g
Sugars: 46.6 g
Dietary fiber: 1 g
Protein: 7.7 g
Cholesterol: 142 mg
Sodium: 99.1 mg
" Pizza" Steak


Ingredients:
plain flour, salt, pepper, onion, canola oil, parmesan cheese, mozzarella cheese

Directions:
Combine flour, salt, & pepper. Pound into steaks.
In large skillet, brown onions in oil over medium heat.
Remove & set aside to drain. Add steaks to skillet, & brown well on both sides.
Return onion to skillet, piling them on top of steaks.Pour pizza sauce over all. Cover skillet, reduce heat to medium low, and simmer 10-12 minutes, until steaks are cooked through.
Uncover and top evenly with parmesan and mozzarella. Cover, and cook 3-5 minutes until cheeses are melted.
Egyptian Lemonade


Ingredients:
water, lemons, sugar, honey

Directions:
Quarter the lemons.
Put the water and quartered lemons in a pot, bring to a boil, then cover and simmer over medium heat for 20 minutes.
Strain into a teapot and stir in the sugar and orange blossom water.
Bring to a boil and serve.
Marinated Pork Tenderloin
Category: meat-and-poultry
By WKELLER

A slightly sweet marinade that makes for the best tasting pork you will ever have.

Ingredients:
¼ cup soy sauce
¼ cup packed brown sugar
2 tablespoons sherry
1 ½ teaspoons dried minced onion
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 pinch garlic powder
2 (3/4 pound) pork tenderloins

Directions:
Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours. Preheat grill for high heat. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 6 hrs 30 mins
Yields: 4 servings

Calories: 277.5
Fat: 10.7 g
Saturated fat: 2.3 g
Carbohydrates: 16.9 g
Sugars: 13.9 g
Dietary fiber: 0.5 g
Protein: 27 g
Cholesterol: 72.6 mg
Sodium: 1007.7 mg
Crunchy Asian Coleslaw Salad


Ingredients:
sugar, soy sauce, green onions, dry roasted sunflower seeds

Directions:
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE:  Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
Cream Wafers
Category: desserts
By FARMLIFE

Cookies with a creamy butter filling.

Ingredients:
1 cup butter
⅓ cup heavy cream
2 cups all-purpose flour
⅓ cup granulated sugar for decoration
¼ cup butter, softened
¾ cup sifted confectioners' sugar
1  egg yolk
1 teaspoon vanilla extract

Directions:
Mix flour and 1 cup of butter or margarine thoroughly.  Stir in whipping cream and mix well.  Chill  1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll dough 1/8 inch  thick on lightly floured board.  Cut into 1 1/2 inch rounds.  Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides.  Place on un- greased baking sheet. Prick in 4 places with fork.  Bake 7 to 9 minutes or until slightly puffed.  Put two cooled cookies together with filling. To Make Filling:   Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla.  If desired,  tint  with food coloring.

Yields: 5 dozen

Calories: 130.2
Fat: 8.9 g
Saturated fat: 5.5 g
Carbohydrates: 11.8 g
Sugars: 5.3 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 30.8 mg
Sodium: 56 mg
Shrimp Egg Rolls
Category: appetizers-and-snacks
By ydipoo

Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!

Ingredients:
½ tablespoon sesame oil, or to taste
4 teaspoons minced fresh ginger
2 teaspoons minced garlic
4 cups shredded cabbage
1 (14 ounce) can bean sprouts, drained and rinsed
4 tablespoons oyster sauce
½ pound tiny cooked shrimp
3 dashes soy sauce, or to taste
oil for frying
12  egg roll wrappers
1 cup duck sauce
2 tablespoons oyster sauce
1 tablespoon soy sauce

Directions:
Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle. Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C). While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll. Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls. Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 egg rolls

Calories: 256.1
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 32.3 g
Sugars: 19.8 g
Dietary fiber: 2.1 g
Protein: 11.4 g
Cholesterol: 75.2 mg
Sodium: 714.5 mg
Instant Spiced Tea


Ingredients:
instant tea, sugar, cinnamon, clove

Directions:
Mix all ingredients together.
Put it in an air-tight container.
TO SERVE:  Place 2 teaspoons mix to 1 cup boiling water or whatever strength you like.
Chunky White Chocolate-Raspberry Muffins


Ingredients:
butter, sugar, sugar, egg, milk, vanilla extract, baking powder, flour, flour, white chocolate, fresh raspberry

Directions:
Preheat oven to 400*F.
Grease 12 standard-size muffin cups, or line with paper wrappers.
In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
Add the egg, milk, and vanilla; blend well.
In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
Gradually add to the butter mixture; stirring just until combined.
Gently fold in the raspberries--the batter will be slightly lumpy.
Fill the muffin cups 3/4 full of batter.
In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
Dust muffin tops with the sugar mixture.
Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
Serve warm or cool; store in an airtight container at room temperature.
Strawberry Brownie Ice Cream Sundae


Ingredients:
fresh strawberries, low-fat vanilla ice cream, vanilla extract, lemon juice, salt, sugar

Directions:
Prepare brownie mix following package directions or make your own. Do not add any extra ingredients, such as nuts or chips.
Bake and set aside to cool.
In small saucepan, place 1 cup strawberries, sugar, vanilla, juice, and salt.
Bring to a boil for 2 minutes, then pour over 21/2 cups of sliced strawberries and allow to macerate for about one hour.
Cut brownies into bite-size cubes.
In bottom of clear glass bowl, place 2 cups of strawberries. Follow with the cubed brownies.
Add 1/2 half of the soften ice cream over brownies and spread to seal.
Place bowl in refrigerator or freezer until ice cream is firm (freezing is not needed].
Drizzle caramel sauce over top.
Add rest of ice cream, sealing top.
Drizzle chocolate sauce over top. Freeze.
When ready to serve, top with rest of berries and some whipped topping as desired.
* Make sure to read box for directions as to how much equals  1/2 cup.
Easiest Iced Tea With Lemon


Ingredients:
hot water, sugar, lemons

Directions:
Pour the hot water into a pitcher.
Add the tea bags, cover pitcher with lid, and steep for 15 minutes.
Remove tea bags. Add juice of both lemons to tea. Stir.
Add sugar. Stir.
Serve chilled. (You decide how long/how much ice works for you :]].
Mediterranean Tuna Salad on Grilled Tomato Herb Bread


Ingredients:
fresh tomato, olive oil, lemon juice, Dijon mustard, garlic cloves, dried basil leaves, solid white tuna packed in water, celery, fresh basil, fresh green beans, red bell pepper, cherry tomatoes, fresh oregano, white vinegar, red wine vinegar, green onion, salt, pepper, parmesan cheese

Directions:
In medium mixing bowl combine diced tomato, 1 tablespoon oil, lemon juice, mustard, 2 large cloves of garlic finely chopped, and dried basil. Mix well and let stand for five minutes. Add tuna, celery, and fresh basil to tomato mixture and combine well. Cover and refrigerate for one to two hours or overnight. Stir before serving.
In another medium bowl, add remaining fresh basil, fresh oregano, and vinegar. Mix well and let stand for 10 minutes. Add onion and remaining garlic. Set aside.
Rinse fresh green beans well and snap ends off. Drop beans into medium pot of boiling water just until they begin to get tender. Drain green beans. Add drained beans, red pepper strips and cherry tomatoes to herb vinegar mixture. Mix well and refrigerate for one hour.
When ready to serve, drizzle olive oil on bread slices, grill lightly, and than arrange of large platter. Stir tuna salad and mound on top of grilled bread slices. Add remaining olive oil, salt and pepper to green bean mixture. Combine well and spoon green bean mixture around grilled bread slices with tuna. Sprinkle with parmesan cheese if desired.
Sweet Curd Cake With Raisins


Ingredients:
semolina, white sugar, baking powder, vanilla extract, raisins

Directions:
Preheat oven to 190C.
In the bowl add curd and press it with the fork to get rid of large crumbs.
Add egg whites and mix together with the curd.
Add semolina, white sugar, baking powder, vannila extract and mix well to form a smooth mixture. You can also leave it crumbled for the texture
Stir in the raisins.
Place the mixture in the square or rounded baking tray covered with parchment  paper and bake till the top forms golden brown.
Brandade
Category: appetizers-and-snacks
By Chef John

There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini.

Ingredients:
1 pound salted cod fish
1 ½ cups whole milk
6 sprigs fresh thyme
2  bay leaves
1 pinch cayenne pepper
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
8 large cloves garlic, halved
1 teaspoon lemon zest
¼ cup extra-virgin olive oil, divided
½  lemon, juiced
1 pinch freshly ground black pepper
1 tablespoon creme fraiche  (Optional)

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet. Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces. Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl. Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface. Bake in the preheated oven until browned and bubbling, about 20 minutes

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 day
Yields: 24 servings

Calories: 104.9
Fat: 3.5 g
Saturated fat: 0.9 g
Carbohydrates: 4.7 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 12.9 g
Cholesterol: 31.1 mg
Sodium: 1337 mg
Chocolate-Spice Cookies (Basler Brunsli)


Ingredients:
powdered sugar, ground cinnamon, ground cloves, bittersweet chocolate, confectioners' sugar

Directions:
Heat oven to 325°F.
Line several baking sheets with aluminum foil.
In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times.
Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground.
Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass.
Set the dough aside for 5 to 10 minutes to stiffen slightly.
Generously dust a work surface with powdered sugar.  If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary.
Roll out the dough to 1/4-inch thickness, lifting it with a spatula frequently and re-dusting the surface and rolling pin with powdered sugar to prevent sticking.
Cut out the cookies using a 2 1/4-inch heart-shaped (or similar] cutter.
Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.
Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy.
Let them stand on the foil lined baking sheets until completely cooled.  Peel from the foil.
Store airtight for 3 to 4 days.  Freeze, airtight, for longer storage.
The Actual Olive Garden Bolognese Sauce Recipe (Spaghetti Sauce)


Ingredients:
olive oil, onion, carrot, celery, garlic cloves, ground beef, Italian sausage, red wine, crushed tomatoes, fresh rosemary, fresh sage

Directions:
Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
Add meat and cook 10 minutes over medium heat, stirring occasionally.
Deglaze pan with wine, let it reduce.
Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
Serve over fresh, hot pasta.
Mexican Chilli Soup


Ingredients:
ancho chilies, tomatoes, onion, garlic clove, mushroom, lean bacon, olive oil, ricotta cheese, cilantro

Directions:
Preheat the grill to a high heat. Toast the whole chillies, turning often to avoid burning (blackening]. Remove the chilli seeds and stems, reserving them in case you want to increase the heat of the soup later. Soak the chillies in 1 cup of the stock for 10 minutes then blend the chilli and stock mixture until smooth in a food processor or blender.
Char the onion slices and whole garlic clove all over. Peel the garlic clove after cooling a few minutes. Char the tomato slices then chop roughly.
Blend the onion, tomato and peeled garlic clove with 2 cups of the stock until smooth and add to the chilli mixture.
Heat the tablespoon of olive oil in a pan then fry the chopped bacon. After a minute or two, add the mushrooms and cook for about 5 minutes. Blend the bacon and mushroom mixture with the ricotta in the remaining cup of stock. Combine with the rest of the soup in a large pan and reheat for about 5 minutes. Serve garnished with the fresh coriander.
Cider-Braised Pork Shoulder
Category: meat-and-poultry
By Chef John

Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.

Ingredients:
1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
Kosher salt to generously season pork
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup fresh sage leaves, torn
1 (750 milliliter) bottle hard apple cider
⅓ cup apple cider vinegar
½ cup creme fraiche or heavy cream
1 pinch cayenne pepper
Creme fraiche for garnish
Chopped fresh chives for garnish

Directions:
Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low. Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon. Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

Prep time: 10 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 696.3
Fat: 47.1 g
Saturated fat: 19.7 g
Carbohydrates: 16.8 g
Sugars: 14.3 g
Dietary fiber: 0.7 g
Protein: 36.3 g
Cholesterol: 176.5 mg
Sodium: 1670.7 mg
Soy-Nudo


Ingredients:
hominy, water, chili powder, vegetable broth, onion, garlic cloves, salt, bay leaf

Directions:
Nothing really magical here open cans, and open all plastic packages,.
chop onions,.
peel garlic.
Pour it all ingredients in a large pot.
Allow simmering for about an hour -- .
For Garnishes.finely chop one onion, one bunch of Cilantro chop & Quarter a few Lemons.
Serve Soy-nudo in a bowl. Sprinkle cilantro and onion to taste on top of Soy-nudo and squeeze lemon as desired.
Buffalo Shrimp (Oamc)


Ingredients:
lemon juice, garlic, paprika, dried oregano, celery seed, cayenne pepper, shrimp

Directions:
TO FREEZE: Combine ingredients from oil through hot sauce (if using] to make marinade.  Place shrimp in labeled freezer bag or container.  Pour marinade over shrimp, seal, and freeze.
TO COOK: Thaw in refrigerator.  You have several options for cooking: skewer shrimp and broil or grill; or simply panfry for a few minutes.  You only need to heat these up, they are already cooked.  Discard extra marinade.
OPTIONS: Use as an appy with ranch dip, add these to pasta (with blue cheese crumbles, YUM!], serve over rice, turn into tacos, endless really!
Curried Broccoli Cheddar Soup


Ingredients:
butter, garlic, bell pepper, carrots, cayenne pepper, curry powder, water, salt, pepper, frozen broccoli, half-and-half, sharp cheddar cheese

Directions:
Saute onions, garlic, pepper, carrots, ginger, cayenne pepper and curry powder in butter over medium heat for 2-5 minutes. Add water and broccoli. Season to taste. Simmer 10-15 minutes. Don't simmer too long or broccoli will lose its color.
Using a slotted spoon, transfer vegetables to the bowl of a food processor, leaving the cooking liquid in the pan. Process until smooth and then return to the cooking liquid.
Stir in cream and cheese. Heat over medium fire until cheese is melted.
Poached Eggs


Ingredients:
egg, vinegar

Directions:
Use an egg poacher and follow manufacturers directions., ~~~~~~OR Fill a small skillet with water., Bring water to a full boil., Reduce heat to just below simmering., Add 1 teaspoon vinegar., Break egg carefully into water., If white spreads, push it toward center with a spoon., Cook for approximately 4 minutes, depending on desired doneness., Remove egg with a slotted spoon., Serve on English muffin or toast.
Feta and Olives in a Jar


Ingredients:
feta cheese, fresh rosemary, black olives, black peppercorns

Directions:
Dry the cheese with paper kitchen towel, cut into 1-inch cubes.
Add to a jar, alternating with the other ingredients.
Fill the jar with the olive oil, seal and leave for one week in a cool dark place so the flavors have time to develop.
After opening keep the feta in the fridge.
German Chocolate Upside Down Cake
Category: desserts
By SUNSET1

This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake.

Ingredients:
1 ¼ cups water
¼ cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups miniature marshmallows
1 cup chopped walnuts
4 (1 ounce) squares German sweet chocolate
½ cup water
2 ½ cups all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ cup butter, softened
1 teaspoon vanilla extract
3  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan. In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside. For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat. In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.

Yields: 1 - 9x13 inch cake

Calories: 294.2
Fat: 14.2 g
Saturated fat: 7.2 g
Carbohydrates: 40.3 g
Sugars: 27.6 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Cholesterol: 42.7 mg
Sodium: 171.9 mg
Shrimp and Peppers W/Yellow Rice


Ingredients:
jumbo shrimp, zucchini, yellow bell pepper, red bell pepper, green bell pepper, onion, garlic clove, butter

Directions:
Saute vegetables in the butter until crisp-tender.
Add the frozen shrimp and seasoning, and continue to saute with vegetables until the shrimp turns pink.
Add the rice and heat through.
Add salt and pepper to taste.