xiaoxl/recipe_data huggingface dataset:
Chocolate Chip Cookie Ice Cream Cake
Category: desserts
By ARVILLALAR

Vary this dessert by using different flavors of ice cream.

Ingredients:
1 (18 ounce) package small chocolate chip cookies
¼ cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries cherries

Directions:
Crush half the cookies (about 20) to make crumbs.  Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate.  Stand remaining cookies around edge of pan.  Spread 3/4 cup fudge topping over crust.  Freeze 15 minutes. Meanwhile, soften 1 quart of ice cream in microwave or on countertop.  After crust has chilled, spread softened ice cream over fudge layer.  Freeze 30 minutes. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer.  Freeze until firm, 4 hours or overnight.  To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Prep time: 20 mins
Total time: 5 hrs
Yields: 1 9-inch round cake

Calories: 532.6
Fat: 28.2 g
Saturated fat: 12 g
Carbohydrates: 66.5 g
Sugars: 46.5 g
Dietary fiber: 2.7 g
Protein: 6.4 g
Cholesterol: 42.5 mg
Sodium: 316.3 mg
Favorite Chicken Enchiladas


Ingredients:
whole chicken, diced green chilies, black olives, cheddar cheese, corn tortillas

Directions:
Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes].  Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins] - you'll need about 4-5 breasts (you want to yield about 4-5 cups].
In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain], mushrooms (drained], olives (drained], and dried onions.
In a 9x13 pan sprayed with no-stick spray, layer as follows:.
Layer 1:  layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better.  I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers.  A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.
Layer 2:  Spoon 1/2 of the soup mixture over the tortillas and spread to cover.
Layer 3:  1/2 of the shredded chicken pieces.
Layer 4:  1/2 of the cheddar cheese.
Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture].
Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.
Serve with sour cream and green or red chili sauce, if desired.
Barrel of Crackers Hash Browns Casserole - Copycat


Ingredients:
butter, salt, pepper, onion, colby cheese, frozen hash browns

Directions:
Combine soup, butter, salt, pepper, onions and cheese., Gently mix in the hash browns and pour into greased 9x13 baking dish., Bake uncovered at 350 degrees for 35 minutes.
Deep South Fried Chicken
Category: meat-and-poultry
By Marilyn

This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!

Ingredients:
1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

Directions:
Heat the shortening in a large, cast iron skillet over medium-high heat. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 351
Fat: 14.7 g
Saturated fat: 3.9 g
Carbohydrates: 26.5 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 26 g
Cholesterol: 71.8 mg
Sodium: 358.4 mg
Cherry Oat Muffins


Ingredients:
oatmeal, brown sugar, flour, baking powder, baking soda, buttermilk, eggs, fresh cherries, frozen cherries

Directions:
Preheat oven to 375°F
Line muffin tins with paper liners.
In large bowl, combine oats, oat bran, brown sugar, flour, baking powder and baking soda and mix well.
In another bowl, combine oil, buttermilk, and eggs and mix with fork until blended.
Add wet ingredients to dry ingredients and mix 20-30 strokes just until dry ingredients disappear.
Gently stir in cherries.
Batter should be lumpy.
Fill prepared muffin tins 2/3 full with batter.
Bake for 17-20 minutes until light golden brown.
Remove from pan and cool on a wire rack.
Shepheds, Cottage or Cumberland Pie


Ingredients:
beef mince, onion, carrots, Worcestershire sauce, mixed herbs, water, salt, pepper, potatoes

Directions:
Fry the mince in the oil over a high heat until completely browned and broken down, add the onion half way through.
Now add the carrots and the crumbled beef stock cube, mix well, add the Worcestershire sauce and the water along with the herbs and cook until almost all of the water has evaporated and the carrots are soft.
Add the gravy granules and mix well.  You should now have quite a thick mixture.  You don't want it too thick so add a little more water if needed.
Add salt and pepper to taste and put into an ovenproof dish.
Top with the mash potatoes and bake in a preheated oven for about 30 minutes until browned on top.
Winter Fruit Compote


Ingredients:
dark brown sugar, oranges, crystallized ginger, lemon, zest of, vanilla extract

Directions:
Combine juice and brown sugar in a microwavable bowl., Stir in dried fruits., Cover and microwave on high for 4 minutes or until fruit is plump., Stir at least once half way through cooking time., Stir in remaining ingredients and let cool before serving.
Broccoli Casserole


Ingredients:
frozen broccoli, egg, cheddar cheese, mayonnaise, onion, salt

Directions:
Cook and drain broccoli.
Add beaten egg, chopped onion, mayonnaise, undiluted soup, cheese and salt.
Mix well and place in greased casserole dish (1 1/2 qt.].
Top with bread crumbs.
Bake at 350°F for 40 minutes.
Enjoy!
Fortune Cookies I
Category: world-cuisine
By Aleta

Write your own fortunes and place them in cookies.  Great for parties.

Ingredients:
1  egg white
⅛ teaspoon vanilla extract
1 pinch salt
¼ cup unbleached all-purpose flour
¼ cup white sugar

Directions:
Preheat oven to 400 degrees F.  Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets. Mix the egg white and vanilla until foamy but not stiff.  Sift the flour, salt, and sugar and blend into the egg white mixture. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets.  Tilt the sheet to move the batter into round shapes about 3 inches in diameter.  Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half.  Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside.  Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

Yields: 1 dozen

Calories: 54.1
Fat: 0.1 g
Carbohydrates: 12.4 g
Sugars: 8.4 g
Dietary fiber: 0.1 g
Protein: 1.1 g
Sodium: 9.4 mg
Boozy Banana Bread
Category: breakfast-and-brunch
By Big Perm

Banana bread at its best. Lots of bananas and a hint of almond and almond liqueur make a delicious banana bread--I love it served with butter.

Ingredients:
cooking spray
2 cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
5  very ripe bananas, mashed
¾ cup brown sugar
½ cup butter, softened
2  eggs
3 drops almond extract
3 drops amaretto (almond-flavored liqueur)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray. Whisk flour, salt, and baking soda together in a bowl. Mix bananas, brown sugar, butter, eggs, almond extract, and amaretto together in a separate bowl. Add flour mixture; mix just until flour is incorporated, about 1 minute. Transfer mixture to the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool before serving, about 30 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 loaf

Calories: 379.8
Fat: 13.3 g
Saturated fat: 7.8 g
Carbohydrates: 61.2 g
Sugars: 29.4 g
Dietary fiber: 2.8 g
Protein: 5.8 g
Cholesterol: 77 mg
Sodium: 554.4 mg
Greek Pasta Salad Supreme


Ingredients:
tri-color spiral pasta, garbanzo beans, kalamata olive, cherry tomatoes, feta

Directions:
Cook Pasta according to directions (mine says 11 minutes].
Cool Pasta in water and drain before adding to the other ingredients.
Gently mix all ingredients together.
Mix every half hour in fridge for about 2 hours.
Once totally cold --  ENJOY!
Banana Split Shake
Category: trusted-brands-recipes-and-tips
By Gay Lea Foods Co-operative(R)

One of our favourite foodie trends is taking a beloved recipe or dish and giving it a new twist. This recipe takes all the flavours of a classic banana split (strawberry, pineapple, banana, coconut and chocolate) blended into a luscious, retro milkshake.

Ingredients:
4 large scoops vanilla ice cream
1  banana
½ cup frozen sliced strawberries
½ cup crushed pineapple with juice
¼ cup chocolate syrup, or as needed
Gay Lea Real Coconut Whipped Cream
4  Maraschino cherries

Directions:
Combine ice cream, banana, strawberries, pineapple and chocolate syrup in a blender. Blend until smooth. Divide shake between 2 large (or 4 smaller) glasses. Squirt a generous amount of coconut whipped cream on top. Garnish with additional chocolate syrup and a cherry (if using). Serve immediately.

Prep time: 7 mins
Total time: 7 mins
Yields: 2 to 4 servings

Calories: 207.9
Fat: 6 g
Saturated fat: 4.4 g
Carbohydrates: 38.3 g
Sugars: 27.3 g
Dietary fiber: 2.2 g
Protein: 2.2 g
Cholesterol: 14.5 mg
Sodium: 45.9 mg
Traditional Shrimp Cocktail - HCG Phase 2


Ingredients:
raw shrimp, low-sodium tomato paste, fresh lemon juice, apple cider vinegar, horseradish, mustard powder, stevia, sea salt, pepper

Directions:
Steam shrimp until pink and well cooked. Chill for 30 minutes.
Mix all other ingredients together and chill to allow spices to marinate. Add water as needed for desired consistency.
Can be served on ice or lettuce leaves.
"OG" Zuppa Toscana Soup
Category: soups-stews-and-chili
By fire1676

This is exactly like the soup at 'OG.'

Ingredients:
1 pound ground Italian sausage
1 ½ teaspoons red pepper flakes
1 large white onion, diced
4 strips bacon, diced
2 teaspoons garlic puree
10 cups water
5 cubes  chicken bouillon
1 pound russet potatoes, diced
1 cup heavy whipping cream
¼ bunch kale, chopped

Directions:
Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat; place in a bowl. Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes. Combine water and chicken bouillon cubes in a large pot; bring to a boil. Stir in potatoes; cook and stir until soft, about 15 minutes. Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.

Prep time: 20 mins
Cook time: 44 mins
Total time: 1 hr 4 mins
Yields: 6 servings

Calories: 442.3
Fat: 32.6 g
Saturated fat: 15.1 g
Carbohydrates: 22.3 g
Sugars: 2.2 g
Dietary fiber: 2.7 g
Protein: 16.2 g
Cholesterol: 91.4 mg
Sodium: 1780.4 mg
Peanut Butter Wedgies


Ingredients:
peanut butter, flour tortilla, banana

Directions:
Spread the peanut butter on the tortilla.
Arrange the banana slices on half of the tortilla. Fold the tortilla in half to cover the banana slices. Press down lightly. Cut into 3 wedges.
Maple Mashed Sweet Potatoes


Ingredients:
sweet potatoes, bacon, half-and-half, maple syrup, butter, salt, ground cumin, pepper, fresh chives

Directions:
In pot combine sweet potatoes with enough salted water to cover.  Over high heat bring to boil.  Cook until tender, 10 minutes.  Drain; return to pot.
Meanwhile, in nonstick skillet over medium-hig heat cook bacon until crisp, 6-8 minutes; drain on paper towels.  Crumble.
In microwave-safe bowl combine half-and-half and maple syrup; microwave on High until warm, 1-2 minutes.
Mash sweet potatoes with butter until smooth.  Gradually mash in maple mixture.
Stir in salt, cumin and pepper.  Reserve 1/4 cup bacon and 1 t. chives.  Stir remaining bacon and chives into potatoes.  Transfer to dish; top w ith bacon and chives.
Grubstake Brownies


Ingredients:
butter, eggs, salt, sugar, vanilla, flour, walnuts

Directions:
Melt butter and chocolate in microwave in large glass bowl.  Let cool a bit.
Add eggs, stirring with a spoon to break and combine with chocolate mixture (don't beat].
Add all remaining ingredients except nuts, and blend thoroughly with a spoon (don't use a mixer].
Add nuts and stir til mixed.
Turn into a buttered 13x9 baking pan.  Bake at 350 for 25 - 30 minutes.
The hardest part of making these, is it seems impossible to tell when they are done.  You really just have to know your oven.  I've finally decided it's 30 minutes - I set the timer, when it dings, I take them out - no matter what they look like, and call it done.  But your oven might cook hotter.  If you like a more cake like type brownie, you can add another egg.
Huli Huli Pineapple Chicken
Category: meat-and-poultry
By Mark Bender

This Hawaiian BBQ is commonly found at roadside fundraisers. This recipe uses crushed pineapple and brown sugar for caramelized texture and wonderful flavor. And, if you are wondering, 'huli' is the Hawaiian term for 'turn.'

Ingredients:
1 (20 ounce) can crushed pineapple in juice
¾ cup brown sugar
½ cup shoyu (Japanese soy sauce)
⅓ cup ketchup
⅓ cup red wine
¼ cup Worcestershire sauce
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
4 drops liquid smoke, or more to taste  (Optional)
3 (3 1/2) pound fryer chickens, quartered

Directions:
Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate. Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade; discard used marinade. Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 50 mins
Total time: 5 hrs 35 mins
Yields: 12 servings

Calories: 611.4
Fat: 30.1 g
Saturated fat: 8.3 g
Carbohydrates: 20.3 g
Sugars: 11.1 g
Dietary fiber: 0.5 g
Protein: 60.9 g
Cholesterol: 239.2 mg
Sodium: 911.1 mg
Roast Red Potatoes and Asparagus - Ww 4 Pts


Ingredients:
new potato, olive oil, kosher salt, black pepper, garlic clove, asparagus

Directions:
Heat oven to 400°F
Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 tsp salt and pepper, garlic and toss.
Roast for 30 minutes, shaking the pan once.
Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12-15 minutes.
Recipe modifications:
I mixed the oil, s&p, garlic (used two tsp Christopher Ranch chopped garlic, but not everyone loves garlic like me], potatoes and (and then asparagus, separately] in a bowl and put them in the pan.  I  prepare my asparagus by holding each stem at both ends, and bending it until it snaps.  It snaps off at just the right length.  I believe it took about 5-10 minutes longer to roast the asparagus than the recipe called for, so keep an eye on yours. After I added the asparagus, I scraped out the seasoning mix and drizzled it onto the potatoes and asparagus before returning the pan to the oven.
Breakfast Wraps


Ingredients:
flour tortilla, eggs, ham, green peppers, cheddar cheese

Directions:
Heat frying pan, and coat with cooking spray or oil.
Beat together eggs, ham, and green pepper. Add to frying pan, and scramble cook. When almost cooked top with cheese. Cook until cheese is  melted.
Meanwhile soften the tortillas on a hot dry frying pan. You can use just one for a big wrap or use 2 for 2 smaller wraps.
Remove tortillas from heat and top with egg and roll up burrito style. Fold in sides and roll up or you can leave one side open and roll up.
Serve alone or with hashbrowns or rice.
Dutch Cookies


Ingredients:
all-purpose flour, ground cinnamon, salt, unsalted butter, sugar, egg, pecans

Directions:
Put oven rack in middle position and preheat oven to 325°F
Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
Whisk together flour, cinnamon, and salt in a bowl until combined.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment] or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
Spread batter evenly in pan with an offset spatula.
Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.
Cinnamon Pancakes
Category: breakfast-and-brunch
By Christiana McCormick

These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls when we were little. This version is now a Sunday morning favorite of my daughter.

Ingredients:
1 cup all-purpose flour
2 ½ tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup milk
2  eggs
¼ cup butter, melted

Directions:
Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl. Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended. Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 10 pancakes

Calories: 252.8
Fat: 12.4 g
Saturated fat: 7.1 g
Carbohydrates: 29 g
Sugars: 8.8 g
Dietary fiber: 1.2 g
Protein: 6.8 g
Cholesterol: 102.7 mg
Sodium: 560.7 mg
Lachmajou (Middle-Eastern Lamb Dish)


Ingredients:
fresh yeast, sugar, bread flour, salt, butter, olive oil, red onion, lean ground lamb, ground cinnamon, flat leaf parsley, canned tomatoes

Directions:
For the bread:
Crumble the yeast into a bowl, sprinkle with the sugar and add 310ml (1 1/4 cups] tepid water.
Leave for 10-15 minutes until the yeast begins to activate.
Mix in the flour, salt and butter and mix well.
Turn out onto a well floured work surface and knead well until the dough is smooth and elastic.
Leave in a warm place for approximately 1.5 hrs to rise.
For the lamb topping:
Heat the olive oil in a saucepan and cook the onion for approximately 5 minutes until softened.
Add the lamb, cinnamon and most of the parsley, and season well with salt and pepper (you'll need to season it quite a lot].
Cook for approx 10 minutes until most of the moisture has evaporated, remove from the heat and stir in the tomato.
Preheat your oven to 220c.
Back to the bread:
Knock down the dough by punching out all of the air to bring it back to its original size.
Divide into 14 balls (less if you prefer] and keep them well covered to ensure they don't dry out.
On a well floured surface, roll to dough balls to approximately 1-2mm thick and 12-15cm in diameter.
Arrange on a lightly floured baking try.
Cover each disk of dough with just more than 1 heaped tablespoon of mixture, ensuring you leave a thin border around the edge.
Drizzle approximately 1tsp of olive oil over each one and bake for 10 minutes or until the dough is cooked but has not dried out.
Serve immediately sprinkled with the remaining parsley and chili flakes (to taste].
Fennel Soda Bread
Category: bread
By G-KNEE

I served this bread at last year's Christmas dinner and it was the topic of conversation at the table. Everyone loved it! Delicious with any meal or on its own.

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
1 tablespoon fennel seed
2  eggs, beaten
1 ¾ cups buttermilk
2 teaspoons melted butter
3 tablespoons butter, chilled

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan. In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter. Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 221.8
Fat: 5.1 g
Saturated fat: 2.8 g
Carbohydrates: 38.6 g
Sugars: 14.4 g
Dietary fiber: 1 g
Protein: 5.6 g
Cholesterol: 41.9 mg
Sodium: 361.2 mg
Trumplings


Ingredients:
ground pork, carrot, spring onions, cornflour, oyster sauce, soy sauce, ginger, garlic, tortilla chips, sour cream

Directions:
In a non-taco bowl, mix together the mince pork, orange carrot, spring onions, cornflour, oyster sauce, soy sauce, ginger, garlic, and sesame oil.
Fill each dumpling wrapper with the ensuing mixture. Place well-combed orange carrot gratings on the heads of the dumplings so they resemble dim sum sue mai.
Send the dumplings to a Chinese steamer and steam for 20 minutes.
Once they’ve finished gathering steam, place the dumplings in a new bowl and arrange them in the shape of a T—that’s T for Tremendous.
Build a great, great wall of Mexican tortilla chips very inexpensively along the border of the bowl so they’re stacked against the dumplings. Add a dollop of sour cream and red sweet chili sauce for a yuge assault to your taste buds.
To make your Trumplings vegetarian-friendly, just make them without the small handful of meat.