xiaoxl/recipe_data huggingface dataset:
Pink Lemonade Fruit Dip


Ingredients:
fat free cream cheese, fat-free cool whip

Directions:
Beat the cream cheese and lemonade mix together until smooth and combined., Beat in 1/2 cup of the Cool Whip to combine., Fold in the remaining 1 cup of Cool Whip., Refrigerate for at least 1 hour before serving., Serve with fruit slices!
Favorite Holiday Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, cream cheese, sugar, lemon juice, lemon zest, eggs, vanilla, sour cream, sugar, vanilla

Directions:
"In bowl, combine cracker crumbs, sugar and melted butter till combined.  Press into bottom and a little up the sides of a 10 inch spring form pan.  Bake in a 325 degree oven 10 minutes; set aside.  For the filling, beat cream cheese with mixer till smooth with sugar.  Add zest and juice; beat till smooth.  Beat in eggs, one at a time till completely incorporated; add vanilla. Bake in a 325 degree oven for an hour and fifteen minutes to an hour and a half, or till filling is nearly set in the middle of cheesecake when shaken gently.  For topping, beat sour cream and sugar with vanilla till smooth with spoon.  Then carefully spread evenly over the baked cheesecake.  Bake in a 325 degree oven ten to fifteen minutes, or till topping is nicely baked with cheesecake.  Cool fifteen minutes, then cut around edges with sharp knife, cool thirty minutes and remove from spring form.  When completely cooled cover with plastic wrap and chill 24 hours before serving.  Chill leftovers."
Roasted Parmesan-Garlic Carrots
Category: side-dish
By Pamela J Hagen-French

I made this for Christmas, and one of my guests said the carrots were 'off the chain!' The flavor was amazing! The cheese was nicely crusted combined with the carrot and a little garlic! YUM! A nice change from the ordinary green veggie and still healthy!

Ingredients:
1 pound carrots, peeled
1 tablespoon olive oil
½ teaspoon garlic salt
¼ cup grated Parmesan cheese, or more to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet. Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 98.3
Fat: 5.1 g
Saturated fat: 1.4 g
Carbohydrates: 11.2 g
Sugars: 5.4 g
Dietary fiber: 3.2 g
Protein: 3 g
Cholesterol: 4.4 mg
Sodium: 381.4 mg
Blue Monkey


Ingredients:
"blue curacao"

Directions:
Pour in hurricane glass with crushed ice., Stir or mix gently.
Arroz Caldo


Ingredients:
water, onion, butter, chicken, water, onion, garlic cloves, ginger, carrot, green beans, fish sauce, sugar, black pepper, onions

Directions:
Wash the rice once then drain.
Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
Add the vegetables, cook for 3 minutes.
Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
Garnish and serve.
Chinese Creamed Cabbage


Ingredients:
napa cabbage, evaporated milk, evaporated milk, cornstarch, potato starch, salt, fresh ginger, chicken broth, ham, pepper

Directions:
Remove the tough outer stems from the cabbage and cut off the core. Wash remaining stems and drain. Cut the stems crosswise into 1-inch pieces, discarding the upper leaves.
In a large saucepan or a wok, bring enough water to cover the cabbage to a boil. Boil the cabbage for 1 minute and drain in a colander. Pat the cabbage dry with paper towels. (If using a wok to boil the cabbage, dry the inside and outside with paper towels].
In a small bowl, whisk the cornstarch into the evaporated milk.
Preheat the wok and add the oil. When the oil is hot, add the salt and ginger slices. Add the cabbage and cook for a minute, until the cabbage is heated through. Discard the ginger.
Add the stock and bring to a boil.
Push the cabbage to the sides of the wok, making a "well" in the middle. Give the evaporated milk and cornstarch mixture a quick restir, then add to the chicken stock in the middle of the wok, stirring quickly to thicken.
When the sauce has thickened, stir to mix everything together. Season with pepper and salt to taste.
Garnish the creamed cabbage with the chopped ham and scallions. Serve immediately.
Semisweet Chocolate Icing


Ingredients:
butter, golden syrup, vanilla

Directions:
Combine all ingredients together in a small saucepan., Heat over low heat, stirring until chocolate melts and mixture is smooth., Use immediately to top the Vanilla-Fudge Marble Cake recipe #45104.
Root Beer Float Pie


Ingredients:
nonfat milk, sugar-free instant vanilla pudding mix, graham cracker crust, maraschino cherry

Directions:
Set aside and refrigerate 1/2 cup whipped topping for garnish., In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes., Fold in half of the remaining whipped topping., Spread into graham cracker crust., Spread remaining whipped topping over pie., Refrigerate for at least 8 hours or overnight., Dollop reserved whipped topping over each serving., Top with a maraschino cherry if desired.
Rosemary and Toasted Onion Bread (Bread Machine Dough)


Ingredients:
water, water, olive oil, bread flour, sugar, salt, dry active yeast, fresh rosemary, garlic powder, water, coarse sea salt

Directions:
Add wet ingredients, then dry ingredients to bread machine (or in the order that your bread machine instructs]. I add water and oil first, then flour, sugar, salt, rosemary, onion and garlic. I then create a small well in my flour, and add the yeast, ensuring the yeast does not make contact with the wet ingredients].
Place your bread machine on the dough setting and start. Check regularly at the beginning to ensure your dough is sticky to the touch but holding it's shape. Adjust accordingly (more water or flour as needed to get correct consistency].
When bread machine is done, turn the dough onto a floured surface and punch down the dough to remove air bubbles.
On a cookie sheet lined with parchment paper, form dough into desired shape. I prefer an oblong loaf so it can be cut into bread for sandwiches.
Cover dough and let rise for 30-60 minutes. It should double in size.
Preheat oven to 375 while dough is rising.
After is has risen, remove cover and brush dough with egg wash and sprinkle coarse sea salt. I use approximately 1 tbsp, but you can adjust to your liking. Some rosemary or additional dried onion can substitute the salt topping if you have sodium concerns.
Bake for 30 minutes until the bread is golden brown.
Allow to cool before cutting.
Enjoy!
Vegan Waffles
Category: breakfast-and-brunch
By Anonymous

These waffles are so yummy it feels sinful eating them. Even my husband and 3-year-old who don't share my vegan eating habits loved them! You can use rice milk instead of soy.

Ingredients:
6 tablespoons water
2 tablespoons flax seed meal
1 cup rolled oats
1 ¾ cups soy milk
½ cup all-purpose flour
½ cup whole wheat flour
2 tablespoons canola oil
4 teaspoons baking powder
1 teaspoon vanilla extract
1 tablespoon agave nectar
½ teaspoon salt

Directions:
Preheat a waffle iron according to manufacturer's instructions. Stir water and flax seed meal together in a bowl. Blend oats in a blender into a flour-like consistency. Add flax seed mixture, soy milk, all-purpose flour, whole wheat flour, canola oil, baking powder, vanilla extract, agave nectar, and salt to oats; blend until batter is just mixed. Ladle 1/2 cup batter into preheated waffle iron. Cook the waffles according to manufacturer's instructions until golden and crisp, about 5 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 waffles

Calories: 228.7
Fat: 8.1 g
Saturated fat: 0.8 g
Carbohydrates: 33.1 g
Sugars: 5.7 g
Dietary fiber: 4.1 g
Protein: 7 g
Sodium: 557.7 mg
Pina Colada Cake


Ingredients:
crushed pineapple, sweetened condensed milk, flaked coconut, Cool Whip

Directions:
Make the Yellow Cake according to the directions on the mix. Add 1/2 the can of crushed pineapple to the cake mix before you pour into a prepared sheet cake pan.
Cook the cake following directions. When the cake is done, while still warm, poke holes every inch or so and then pour Sweetened Condensed Milk over the cake and let the cake continue to cool.
When cake has cooled, spread the Cool Whip over the cake, sprinkle the coconut over the top and then the remaining crushed Pineapple.
Refrigerate.
Rhubarb Oatmeal Bars


Ingredients:
rolled oats, brown sugar, salt, flour, shortening, vanilla, rhubarb, sugar, cornstarch, water, vanilla

Directions:
Crust: Combine all ingredients until crumbly.
Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
Cook until clear.
Blend in vanilla.
Pour over baked crust.
Sprinkle with remaining crumb mixture.
Bake at 350° for 20 minutes.
Carrot Cake With Cream Cheese Frosting


Ingredients:
all-purpose flour, granulated sugar, salt, baking soda, ground cinnamon, walnuts, carrots, canola oil, eggs, vanilla extract, cream cheese, butter, vanilla extract, confectioners' sugar, walnuts

Directions:
For the cake:.
Preheat the oven to 350 degrees. Grease and flour three 9-inch cake pans.
Sift together the flour, sugar, salt, baking soda, and cinnamon into a bowl and stir together.
Combine the walnuts, carrots, pineapple, and coconut in a bowl.
Add the oil, eggs, and vanilla to the dry ingredients and stir to combine. Then add the carrot mix and blend together.  Pour into three 9-inch cake pans that have been greased and floured. Bake for 25 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Refrigerate in the pans!  To remove from the pans, briefly heat the bottom of the pans on the stove and flip out onto a piece of parchment.
For the frosting:.
Combine the cream cheese, butter, vanilla, and confectioner's sugar in a mixing bowl and cream together.  Spread 1/3 cup between the layers, and use the remaining frosting over the top and sides.  To garnish, use the optional chopped walnuts.
Awesome Healthy Black Bean Soup


Ingredients:
black beans, onion, broth, water, cumin, rotel, diced tomatoes, dried cilantro, sour cream, tortilla chips

Directions:
Place onion, water, broth and cumin in a stock pot and bring to a boil. Reduce to medium heat.
When onions are soft, place beans and rotel in the stock pot. Simmer for 20 minutes.
Blend with a hand blender. ( I don't like thin soup, so I only do this for 20-30 seconds]
Add diced tomatoes and cilantro. Simmer for 10-15 more minutes.
Serve topped with a bit of sour cream and crushed tortilla chips.
Wine Sauce for Seafood
Category: side-dish
By Nicole0615

This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.

Ingredients:
3 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced shallots
1 teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon white pepper
¼ cup white wine
1  lemon, juiced
1 tablespoon fresh parsley

Directions:
Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 4 servings

Calories: 102.6
Fat: 8.8 g
Saturated fat: 5.5 g
Carbohydrates: 5 g
Sugars: 0.3 g
Dietary fiber: 1.4 g
Protein: 0.8 g
Cholesterol: 22.9 mg
Sodium: 209.9 mg
Chunky Monkey Grilled Cheese
Category: main-dish
By Folkorb

A fun and easy break from the usual that kids will love. This recipe makes 1 sandwich, but it's easy enough to make 2, 3, or 4.

Ingredients:
2 slices raisin bread
peanut butter
½  banana, sliced
2 tablespoons chocolate chips, or to taste
¼ cup ricotta cheese
1 tablespoon white sugar
1 dash ground cinnamon  (Optional)

Directions:
Toast raisin bread in a toaster oven until lightly brown, 2 to 3 minutes. Spread peanut butter onto toasted bread. Top 1 slice with banana; top other slice with chocolate chips. Cover banana and chocolate chips with ricotta cheese. Sprinkle sugar and cinnamon on top. Toast in the toaster oven just until cheese is melted, 3 to 5 minutes. Sandwich slices together.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 sandwich

Calories: 708.7
Fat: 35.9 g
Saturated fat: 14.1 g
Carbohydrates: 96.1 g
Sugars: 53.6 g
Dietary fiber: 9.6 g
Protein: 15.3 g
Sodium: 359 mg
Pan-Roasted 5-Spice Pork Loin
Category: world-cuisine
By Chef John

This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!

Ingredients:
1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

Directions:
Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish. Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.) Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate to rest at least 5 minutes before slicing.

Prep time: 10 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 364.3
Fat: 21.8 g
Saturated fat: 7.4 g
Carbohydrates: 2.4 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 37.5 g
Cholesterol: 107.6 mg
Sodium: 1391.2 mg
Club Pasta Salad


Ingredients:
mayonnaise, milk, cherry tomatoes, cheddar cheese, lettuce

Directions:
Cook pasta according to directions on box., Drain pasta and rinse with cold water., Stir seasoning mix, milk and mayonnaise in large bowl., Stir in pasta and remaining ingredients except lettuce., Serve on lettuce.
Island Lemon Sours Bars


Ingredients:
all-purpose flour, butter, eggs, brown sugar, coconut, baking powder, vanilla extract, powdered sugar, lemon juice

Directions:
Preheat oven to 350°.
Mix flour and butter and press into ungreased 10"x6"x2" glass baking dish. (I use my 11x7 dish] Bake 10 minutes.
Beat eggs, brown sugar, coconut, nuts, baking powder, and vanilla and spread over hot crust. Bake 20 minutes longer. (My were a bit gooey at 20 minutes so next time I'm trying 25 minutes].
Mix powdered sugar and lemon juice and spread over top while hot. Cool before cutting.
Thick and Creamy Caesar Salad Dressing


Ingredients:
anchovy fillet, garlic, egg, parmesan cheese, black pepper, red wine vinegar, olive oil, olive oil, mayonnaise

Directions:
Place all except oil and mayonnaise in food processor or blender and process until smooth.
While processor is running add oil VERY SLOWLY and process until thick and creamy (about 4-5 minutes].
Pour into bowl and add 1/4 cup of mayonnaise and blend thoroughly with a fork.
Taste and adjust seasonings to your taste (sometimes I like to add a couple more tablespoons of Parmesan cheese].
Cover and chill until ready to use.
Stir-Fried Ginger Shrimp With Snow Peas


Ingredients:
cornstarch, soy sauce, fresh ginger, large shrimp, dry sherry, rice wine, soy sauce, sugar, scallions, water, snow peas, fresh ginger, white rice

Directions:
Combine marinade ingredients together, stir to blend. Add shrimp, toss to coat and refrigerate for 10 minute.
In a small bowl, combine all sauce ingredients and stir to blend. Set aside.
In a wok or large skillet, heat peanut oil over high heat. Add marinated shrimp, snow peas and 1 tablespoon of the minced ginger. Toss rapidly every 15-20 seconds, for 1-2 minutes or until shrimp are evenly pink.
Add the sauce, the remaining 1 tablespoon of ginger and chili oil. Cook another minute or two or until the sauce is slightly thickened. Serve immediately over steamed rice.
Gerri's Sticky Stout Fruitcake


Ingredients:
brown sugar, stout beer, cinnamon, nutmeg, ginger, eggs, self raising flour

Directions:
Mix together cereal, sugar, fruit and stout.  Leave to soak overnight.
Next day: Preheat oven to moderate (180 deg Cel]. Grease well (important] 1 round and 1 log tin.
Stir spices, egg and SR flour into soaked fruit.  Mix until combined.
Put mixture into tins and bake for 30-40 minutes.  Top may need covering with foil towards the end to protect fruit. Cool in tin.
To freeze, double wrap in plastic wrap.
Asiago, Apple and Rosemary Bread


Ingredients:
unbleached all-purpose flour, baking powder, salt, butter, asiago cheese, apple, fresh rosemary leaves, eggs, olive oil, fresh rosemary leaf, asiago cheese

Directions:
Heat oven to 350 degrees F.
Grease a 9x5-inch loaf pan.
In a large bowl, mix together the flour, baking powder and salt.
Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs.
Reserve 1/4 cup shredded cheese for the topping and set aside.
Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture.
Stir in the eggs until the batter is evenly blended (The batter will be thick and dense].
Fill the pan with the batter.
Bake for 45 minutes
Mix together the topping ingredients.
Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes.
Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.
Mexican Hot Chocolate


Ingredients:
1% low-fat milk, honey, ground cinnamon, cayenne pepper

Directions:
In a saucepan, on low heat cook all the ingredients until the chocolate is melted.
Stir frequently, about 7 minutes (don't let mixture boil].
Serve right away.
Sweet Potato Marshmallow Puffs


Ingredients:
mashed sweet potatoes, salt, butter, marshmallows, Crisco shortening

Directions:
In a bowl, combine the mashed sweet potatoes with the egg yolks (if using] salt and melted butter; mix thoroughly.
Divide into 12 portions (each portion will be about 1/3 cup].
Mold each portion into a circle, and flatten Place 1 marshmallow in the center of each portion.
Mold the potato batter around the marshmallow, leaving a small opening on top of the ball (to allow the steam from the marshmallow to escape when baking].
In a bowl, combine the cereal flakes and the melted Crisco shortening.
Roll the potato balls in the cereal flakes.
Place the coated sweet potato balls on a cookie sheet and freeze.
When ready to bake, remove the balls from the freezer.
Place in a shallow greased baking dish.
Bake in a 350 degree oven, for about 20 minutes.
Do not defrost the puffs before baking.
Note* the puffs must be frozen before baing.
Blushing Strawberry Family Delight


Ingredients:
gelatin, hot water, water, bananas, strawberries, strawberry

Directions:
Boil 1 cup of water., Pour the gelatin powder in it., Stir continuously in order to avoid lumps., Cool., And 1 cup cold water., Set aside to form in the refrigerator., In the meantime, chop bananas and strawberries., Once the jelly has formed, add the cream and condensed milk., Whisk extremely well., Add the chopped fruits., Keep it in the freezer to form., Once formed, garnish with a strawberry and serve.
Delishious Healthy Morning Start!!!


Ingredients:
oats, vanilla yogurt, frozen raspberries, honey

Directions:
Put raw oats into bottom of blender. Add just enough juice to cover oats. Blend on low until oats are completely broken down.
Add the vanilla yogurt and blend on medium until blended.
Add frozen rasperries or other desired fruit and blend on high. (You may want to add more juice to this step, depending on how easily the fruit will blend into the previous mixture.] You may add more frozen fruit if it isn't thick enough or more vanilla yogurt to make the smoothie a little more creamy.
Add honey to taste and Enjoy!
Key Lime Rum Cake
Category: desserts
By GMUCHEFWHIT

This Key lime-infused rum cake is a moist and delicious treat!

Ingredients:
3 cups all-purpose flour
½ teaspoon baking powder
½ cup shortening
1 cup butter
2 cups white sugar
5  eggs
2 tablespoons rum, or amount desired
2 teaspoons Key lime juice
1 tablespoon grated Key lime zest
1 ½ teaspoons vanilla extract
1 cup milk
¼ cup white sugar
¼ cup butter
2 tablespoons Key lime juice
3 tablespoons rum

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Stir the flour and baking powder together in a mixing bowl. Cream the shortening with 1 cup butter and 2 cups sugar in a large mixing bowl until light colored and fluffy. Beat in the eggs, one at a time until mixture is light colored. Stir in 2 tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and vanilla extract until thoroughly blended. Stir in the flour mixture alternating with the milk. Pour the batter into the prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Meanwhile, make the glaze by creaming 1/4 cup sugar with 1/4 cup butter in a small saucepan until light colored and fluffy. Stir in 2 tablespoons Key lime juice until evenly blended. Bring to a boil, stirring constantly. Remove from the heat and stir in 3 tablespoons rum. Cool the cake in its pan for 10 minutes. Turn out onto a wire rack or serving plate. While the cake is still warm, use a toothpick to prick the top in many places. Pour the glaze evenly over the top of the cake so it drizzles down all sides. Cool the cake completely before serving.

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

Calories: 560.1
Fat: 30.5 g
Saturated fat: 15.2 g
Carbohydrates: 63 g
Sugars: 38.8 g
Dietary fiber: 0.9 g
Protein: 6.7 g
Cholesterol: 130 mg
Sodium: 194.9 mg
Sweet Potato & Rosemary Frittata


Ingredients:
orange sweet potatoes, capsicum, garlic cloves, eggs, fresh rosemary leaf, parmesan cheese, parmesan cheese, olive oil flavored cooking spray

Directions:
Preheat oven to 180c.
Line 18cm x 28cm tin with silicone paper.
Bring a saucepan of water to boil over medium-high heat.
Add sweet potato & cook for 5 minutes.
Drain & set aside.
Then spray a non stick frypan with olive oil spray & heat on medium-high heat.
Add capsicum to pan & cook for 3 minutes - stirring occassionally.
Add garlic to capsicum & cook for an additional 1 minute.
Remove from heat & set aside.
In a bowl whisk the eggs, egg whites, 1/3 cup parmesan, rosemary salt and pepper.
Pour into lined tin.
top with the sweet potato  capsicum mixture.
Sprinkle with remaining parmesan cheese.
Bake 20 minutes or until golden and cooked through.
Cool in tin on rack.
Slice & refrigerate in airtight container until picnic.