xiaoxl/recipe_data huggingface dataset:
Marbled Bundt Cake


Ingredients:
butter, sugar, sugar, eggs, sour cream, vanilla, flour, baking powder, baking soda, salt, bittersweet chocolate, chocolate chips, white chocolate chips

Directions:
Set oven to 325 degrees.
Grease and flour a 12-cup bundt cake pan.
In a bowl beat butter with 2 cups plus 2 tbsps sugar together until fluffy (about 3 minutes].
Add in eggs and vanilla; beat until well combined (about 4 minutes].
Add in the sour cream; mix until combined.
In a bowl mix together flour, baking powder, baking soda and salt; add the creamed mixture; mix until just combined.
Remove 2 cups of the batter; stir in the melted bittersweet chocolate.
Add/stir in the dark chocolate chips into the white cake batter.
Add/stir the white chocolate chips into the dark batter.
Using heaping tablespoonfuls alternately dollup the different cake batters into the prepared bundt pan.
Run a knife through the cake only once, swirling the batter a little.
Bake for about 50-60 minutes, or until the cake tests done.
Cool cake in pan for about 15-20 minutes before removing to a rack.
Delicious Tuna Cakes With Spicy Jalapeno Sauce


Ingredients:
tuna, bell pepper, egg, salt, pepper, garlic powder, olive oil, bell pepper, red onion, mayonnaise

Directions:
TUNA CAKES:  Dice vegetables then mix ingredients.  You can make patties right away, but I find if i let the mix sit for at least 30 minutes beforehand, it all bonds and makes much better patties.  I feel it also allows the flavors in the vegetables to permeate the mix.  It is OK to make this mix the night before use, but please store in an air tight container and stir mix prior to making patties.
Pour a tbs or two of olive oil in frying pan, just enough to coat pan and set heat to medium high.
Coat patties with additional breadcrumbs just prior to setting in skillet to fry. Cook till golden brown (approx. five minutes on each side].
SAUCE:  Mix ingredients and enjoy atop your tuna cake.
SERVING SUGGESTION:  I love these served on a toasted onion roll/bun, but they are delicious all by themselves.  The sauce truly elevates the flavor to a new level.
I will add a photo next time I make these.  Posting this recipe was an after thought, and quite honestly, it seems no matter how many I make they all disappear.
NOTES:
There is something wonderful about Kraft's Cracked Pepper Mayonnaise.  I have never cared for any mayonnaise (except for its mandatory use in egg and/or tuna salad], but this product is just fantastic.  I use it it flavor and thicken soups, for sauces, directly on sandwiches (which i would never do with the old stuff].  If you haven't tried it, please do.  I think you will love it.  And, no, I have no interest in their company whatsoever, I just LOVE the product.  (-:
Greek Vinaigrette


Ingredients:
red wine vinegar, fresh lemon juice, garlic cloves, oregano, fresh ground black pepper, kosher salt, Dijon mustard, sugar, Splenda granular, extra virgin olive oil

Directions:
Combine vinegar and spices in a blender.
Slowly stream oil into mixture as it blends remove the little cap and pour through the hole], until the dressing emulsifies.
Serve over mixed greens or salad of your choice.
Aubergine (Eggplant) Curry (2)


Ingredients:
green pepper, aubergine, tomatoes, onion, garlic cloves, ground ginger, lemon juice, turmeric, mustard powder, cayenne pepper, salt, milk

Directions:
Heat the oil in a pan and fry the aubergine strips till light brown in colour and remove from the pan.
Add the onion, garlic, ginger and green pepper to the pan and fry for 3 minutes stirring all the time.
Now add the coconut cream, lemon juice, turmeric and mustard powder; stir.
Add the cooked aubergines, tomatoes, salt, cayenne pepper and the milk, bring to the  boil, reduce heat and cook for 10 minutes.
Pecan Cheesecake Pie


Ingredients:
eggs, vanilla extract, sugar, salt, pecans, cream cheese, light corn syrup

Directions:
Beat 1 of the eggs, 1/2 cup of the sugar, the cream cheese, 1 teaspoons of the vanilla, and salt at medium speed with an electric mixer until well blended. Pour this mixture into frozen piecrust; chop the pecans and spread on top of pie, evenly.
Then whisk the corn syrup and the remaining 3 eggs together, Then add in the remaining 1/4 cup sugar, and the remaining 1 teaspoons vanilla and continue to whisk. Then pour this mixture on the pie, on top of the pecans. Place the pie on a cookie or baking sheet.
Bake at 350° for 50 minutes until the pie is set. Cool for approximately 1 hour. Either serve immediately, or refrigerated for up to 2 days, covered.
Blueberry Bottom Cake
Category: desserts
By Yoly

This cake is light, airy, and super refreshing with a lovely presentation, not to mention super easy to make. Try using different fruits or berries or different flavored gelatin, such as raspberry.

Ingredients:
1 (15.25 ounce) package white cake mix (such as Pillsbury® Classic White)
1 cup water
3  eggs
½ cup vegetable oil
4 cups fresh blueberries
1 cup white sugar
1 (3 ounce) package strawberry-flavored gelatin
3 cups miniature marshmallows
2 cups frozen whipped topping (such as Cool Whip®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cake mix, water, eggs, and vegetable oil in a large bowl; mix until moistened. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Spread blueberries in the bottom of the baking pan. Layer sugar, gelatin, and marshmallows on top. Pour cake mix evenly over marshmallows and smooth the top. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack and let cool, about 30 minutes. Serve cake with whipped topping.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 1 9x13-inch cake

Calories: 455
Fat: 17.6 g
Saturated fat: 5.1 g
Carbohydrates: 71.4 g
Sugars: 51.2 g
Dietary fiber: 1.5 g
Protein: 4.3 g
Cholesterol: 46.5 mg
Sodium: 294.4 mg
Mustard Fruit Chutney


Ingredients:
water, mustard powder, sugar, cider vinegar, pears, mango, onion, garlic clove, ground ginger, red pepper flakes, salt

Directions:
Stir water into mustard in small cup.
Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
Cool completely.
Refrigerate, covered, for up to 1 week.
Serve cold.
Banitsa With White Cheese (Bulgarian Banitsa With Phyllo Pastry)


Ingredients:
phyllo pastry, butter, eggs, yoghurt, milk, baking soda

Directions:
1.	Cheese filling preparation: Beat the eggs and the pinch of baking soda, than add crumbed (or crushed] white cheese and then the yoghurt.
2.	Spiral Banitsa (Vita Banitsa]/ Traditional preparation.
3.	Use a round pan +-40cm diameter (the bigger the better].
4.	Take 12 pastry sheets (phyllo pastry].Grease bottom of a pan with butter.
5.	Spread a sheet, put a 2-3 small cubes of butter (or margarine], and spread the filling. Roll the sheet and place it in the middle of the pan (as a beginning of the spiral].
6.	Do all the sheets the same way and join it with the end of the first sheet, making your spiral bigger and bigger.
7.	When you out the last sheet and finish the spiral and fill the pan pore a tea cup of milk over the spiral.
8.	Bake in moderate oven (180 ºC] for 45-50 minute
9.	When it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
10.	Serve with an extra small bowl of plain yoghurt.
Or (lazy way of preparation].
1.	Take 12 pastry sheets (phyllo].Grease bottom of a pan with butter, no need of a round pan.
2.	Place the first 3 sheets, spread the top sheet with butter, and spread first 1/3rd of the filling.
3.	Place 2 more sheets and brush with butter spread 2nd third of the filling.
4.	Top with 2 more sheets and brush with butter and spread last third of the filling.
5.	The top last layer of filling cover with last sheets.
6.	Cut in 9 or 12 squares and pore 1 cup of milk.
7.	Bake in moderate oven (180 ºC] for 45-50 minute
8.	When it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down.
9.	Serve with an extra small bowl of plain yoghurt.
Light & Heavenly Tiramisu


Ingredients:
brewed coffee, Kahlua, ladyfingers, light cream cheese, caster sugar

Directions:
Combine coffee and 1/4 cup Kahlua or Tia Maria. Dip 1/3 sponge fingers into this and arrange in a single layer in a 20cm square casserole dish.
Beat cream cheese, sugar & remaining liqueur together until well combined. Gradually fold in the custard & cream.
Spread a third of the cream cheese mixture over the sponge fingers. Repeat layers twice more finishing with cream cheese mixture.
Dust with cocoa. Refrigerate overnight to become firm and allow flavours to develop.
Cut into squares to serve.
Tahitian Sweet Potatoes With Fei (bananas)


Ingredients:
sweet potatoes, light coconut milk, red curry paste, lime, fish sauce, brown sugar, firm bananas, cilantro

Directions:
In a large saucepan, heat oil.
Add potatoes and cook until lightly browned on the outside.
Add coconut milk, curry paste, juice of the lime, fish sauce, and brown sugar to pan, stirring to mix well.
Cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
Peel and slice bananas into chunks and stir in with the potatoes.
Cook over low heat 5-7 minutes or until heated through and bananas have softened but are still intact.
Garnish with chopped cilantro and sliced chilli peppers before serving.
Serve hot.
Shrimp and Scallop Stir-Fry


Ingredients:
water, cornstarch, soy sauce, sherry wine, sugar, ground ginger, medium shrimp, bay scallop

Directions:
In 2 quart casserole, combine Japanese-style vegetables and pea pods.
Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart.
Let stand, covered for 5 minutes.
Drain and set aside.
In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
Pour over vegetables.
Stir in shrimp and scallops.
Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice.
Let stand, covered for 10 minute.
Chicken With Couscous


Ingredients:
olive oil, boneless skinless chicken breasts, onions, ground cinnamon, ground cumin, saffron thread, low sodium chicken broth, kumquats, honey, fresh cilantro

Directions:
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.].
Mound couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.
Filipino Style Spaghetti


Ingredients:
spaghetti noodles, ground beef, ground turkey, garlic cloves, onion, carrot, sugar, bay leaf, cheese, olive oil, water

Directions:
Cook the noodles as per package direction. Drain and rinse. Set aside.
Slice the hot dogs on the bias (diagonally] and nuke them til cooked, about 1-2 minutes depending on your microwave.
Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper.
Pour in the spaghetti sauce, banana ketchup, sugar, bay leaf and water.
Mix and let it simmer for about 10 minutes until it gets thick and red.
Add in the hot dogs last. Mix and just let the hot dogs heat through. Sauce is done!
Top the noodles with the warm sauce. Sprinkle with quick melt cheese!
Momma Wants Soup


Ingredients:
olive oil, fennel, carrots, celery ribs, zucchini, button mushrooms, white wine, low sodium chicken broth, dried rosemary, black pepper, kosher salt, wild rice, skinless chicken thigh, cannellini beans, green onion

Directions:
In a large, deep pot, heat the oil over medium-high heat.
Add the fennel, carrots, celery, zucchini and mushrooms and cook until the vegetables have begun to soften and the mushrooms have begun to brown.
Raise the heat to high and pour in the wine, stirring vigorously, then pour in the stock.
Add onion flakes, rosemary, pepper, salt and wild rice.
Return to a boil, then reduce heat to a simmer and cook (uncovered] 20 minutes.
Stir in the cooked chicken, beans and green onion and cook a further 35 minutes.
Perfect Sesame Chicken
Category: world-cuisine
By Doreen P

If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.

Ingredients:
2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
¼ cup cornstarch
½ cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds

Directions:
Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C). Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Prep time: 35 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 506.7
Fat: 28.5 g
Saturated fat: 4.7 g
Carbohydrates: 49.8 g
Sugars: 33.7 g
Dietary fiber: 0.7 g
Protein: 14 g
Cholesterol: 43.1 mg
Sodium: 713.9 mg
Bren's Italian Meatballs
Category: world-cuisine
By Bren

The perfect addition to any tomato sauce.

Ingredients:
½ cup fresh bread crumbs
½ cup grated pecorino Romano cheese
2 large cloves garlic, minced
1 tablespoon chopped fresh parsley
¼ teaspoon ground black pepper
1 pinch red chili pepper flakes
1  egg
1 pound lean ground beef

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Toss bread crumbs, Romano cheese, garlic, parsley, black pepper, red pepper, and egg together in a bowl; mix in beef gently with your hands. Form beef mixture into meatballs roughly 1 1/4 inches in diameter; place on the prepared baking sheet. Bake in the preheated oven for 10 minutes; turn meatballs and bake until no longer pink at the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 25 meatballs

Calories: 258.2
Fat: 16.8 g
Saturated fat: 7.3 g
Carbohydrates: 3.6 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 21.8 g
Cholesterol: 102.6 mg
Sodium: 226.3 mg
Hot Cranberry Cider


Ingredients:
apple cider, cranberry juice cocktail, lemon juice, light brown sugar, cloves, cinnamon sticks

Directions:
In large saucepan, combine ingredients.
Bring to a boil.
Reduce heat; simmer uncovered 10 minutes.
Remove spices.
Serve warm.
Gluten Free Double Chocolate Muffins


Ingredients:
buttermilk, applesauce, egg, flour, teff flour, brown sugar, baking soda, vanilla, salt, xanthan gum

Directions:
Preheat oven to 350 degrees.  In medium bowl, mix buttermilk, oil, applesauce, and egg with fork until blended.  Stir flours, brown sugar, cocoas (can use all regular cocoa, they just won't be as dark], baking soda, salt, and xantham gum together.  Add vanilla, flour mixture, and chocolate chips to wet ingredients.  Stir together until just blended.
Divide batter evenly among 12-14 large muffin cups.
Bake 20-25 minutes or until tooth pick inserted in center comes out clean.  Cool 5 minutes; remove from pan.  Serve warm or cool.
* I like to use Domato Flour for my GF flour mixture, but you can use any GF flour mixture and I sometimes substitute Montina All Purpose Baking Flour for the Teff Flour.  I make my oat flour by blending gluten free oats in the blender.
(.2/9/18 update, if using a flour blend that does not contain xanthum gum, add 1/4 teaspoon to the flour mixture].
Mahi Mahi With Teriyaki Sauce Marinade


Ingredients:
mahi mahi, butter, garlic clove, lemon juice, honey, sesame seeds

Directions:
Melt 1 Tblsp. butter over low heat. Add garlic. Saute garlic until tender. Remove from heat.
Stir in teriyaki, lemon juice, honey and sesame seeds.
Pour over fish and marinate for at least 30 minutes.
Heat 1 Tblsp. butter in pan at medium heat.
Add fish, saute 4-5 minutes on each side, basting with marinade.
Garnish with parsley.
microwave chili


Ingredients:
chopped tomatoes, kidney bean, chili powder, onion, bell pepper, cumin, salt, pepper

Directions:
brown beef in microwavable bowl.
add onions, peppers, tomatoes w/juice, beans w/juice, chili powder, cumin, salt and pepper.
microwave at 70 for 9 minutes.
stir and microwave at 70 for 9 minutes.
Golden Pork Chops
Category: main-dish
By Hallie Guilfoyle

This is so yummy, I never make enough. Seasoned pork chops are smothered in a golden mushroom sauce and baked with fresh mushroom slices and onion.

Ingredients:
6  pork chops
¼ teaspoon seasoned salt
¼ teaspoon freshly ground black pepper
1  onion, chopped
½ cup fresh sliced mushrooms
2 (10.75 ounce) cans  condensed golden mushroom soup

Directions:
Preheat oven to 375  degrees F (190 degrees C). Rinse pork chops, pat dry, and season with seasoned salt and pepper.  Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops. Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

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

Calories: 409
Fat: 32.6 g
Saturated fat: 10.6 g
Carbohydrates: 8.8 g
Sugars: 2.4 g
Dietary fiber: 0.4 g
Protein: 19.4 g
Cholesterol: 79.2 mg
Sodium: 754.4 mg
Grandma's Chicken Noodle Soup
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

This is a recipe that was given to me by my grandmother.  It is a very savory and tasty soup and I believe that all will like it.  If you would like to add even more flavor, try using smoked chicken!!

Ingredients:
2 ½ cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 ½ tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
⅓ cup cornstarch
¼ cup water
3 cups diced, cooked chicken meat

Directions:
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 servings

Calories: 146.5
Fat: 3.6 g
Saturated fat: 0.9 g
Carbohydrates: 11.4 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 15.7 g
Cholesterol: 32.9 mg
Sodium: 1663.8 mg
Chocolate Fudge Pecan Pie


Ingredients:
cornstarch, water, eggs, butter, salt, pecans

Directions:
Preheat oven to 350 degrees.  Meanwhile, combine cornstarch and water in a small bowl.
In saucepan, melt chocolate and condensed milk over low heat, stirring occasionally.  Add the cornstarch mixture, then the eggs, butter, and salt.  Stir until well-combined and smooth.
Remove from the heat and add pecans.  Mix well and pour into crust.
Bake for approximately 30-35 minutes, until a knife inserted into the center of the pie comes out clean.  Cool on a rack, then cover and refrigerate for a minimum of 2 hours.
Nell Newman's Marinated Ginger Tofu over Crispy Browned Soba Noo


Ingredients:
tofu, tamari, low sodium soy sauce, onion, celery, bok choy

Directions:
Simmer the tofu in the soy sauce with the gingeroot, onion, and the 2 1/4 cups of water for 1 hours.
Allow to marinate for at least 1 hours.
or up to 5 hours.
Preheat the oven to 350*.
Place the red pepper, celery, bok choy, and zucchini in a large, shallow, ovenproof dish and pour the tofu and marinade over them.
Braise for 30 to 60 minutes.
,depending on how you like your tofu or how much time you have.
I usually cook it until the tofu is browned and the sauce is bubbly.
While the tofu is cooking, place the soba noodles in boiling water with 1 tbls.
of sesame oil and cook until al dente.
Drain and place in nonstick pan over medium-high heat.
Add the remaining 2 tbls.
of sesame oil and spread the noodles so they cover the pan evenly.
Cook until darkly browned or lightly burned.
To serve, spoon the tofu mixture over individual portions of the fried noodles.
Runzas
Category: appetizers-and-snacks
By klinnea

A white roll stuffed with cabbage, beef and onions.

Ingredients:
4 cups ground beef
1  onion, chopped
4 cups shredded cabbage
1 teaspoon salt, or to taste
2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
⅓ cup butter, melted
⅔ cup instant dry milk powder
¼ cup white sugar
1 ½ teaspoons salt
1 teaspoon active dry yeast
1  egg, beaten
4 cups all-purpose flour

Directions:
Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool. Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth. Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until golden brown, about 20 minutes.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 50 mins
Yields: 16 servings

Calories: 243.3
Fat: 8 g
Saturated fat: 4 g
Carbohydrates: 31.3 g
Sugars: 6.7 g
Dietary fiber: 1.5 g
Protein: 10.9 g
Cholesterol: 41 mg
Sodium: 444 mg