xiaoxl/recipe_data huggingface dataset:
Carnival Melting Chocolate Cake


Ingredients:
dark chocolate, butter, eggs, sugar, flour

Directions:
Melt the chocolate and butter., In another bowl mix eggs and sugar and whisk for a few minutes, then add flour., Add the egg mix to the melted chocolate and mix., Pour the mix in 4 greased molds., Bake in an oven at 390°F for 14 minutes.
Strawberry and Spinach Salad with Honey Balsamic Vinaigrette
Category: side-dish
By Shelby Cady

This is a great easy summer salad, with a lot of options as to mixing and matching. Plus the salad looks pretty fancy. You can throw in any summer fruit or berry with this mix, blueberries and raspberries are a good choice, as are blackberries later in the season. The nuts are optional but a pecan or roasted almond adds a little crunch and more protein!

Ingredients:
1 bunch fresh spinach
1 cup sliced fresh strawberries
½ cup crumbled Gorgonzola cheese
½ cup raw pecans
¼ cup balsamic vinegar
2 tablespoons honey
½ cup olive oil
salt and ground black pepper to taste

Directions:
Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl. Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 491
Fat: 44.2 g
Saturated fat: 8.5 g
Carbohydrates: 19.3 g
Sugars: 13.8 g
Dietary fiber: 4.1 g
Protein: 8.7 g
Cholesterol: 22.5 mg
Sodium: 282.4 mg
Butterscotch Oatmeal
Category: breakfast-and-brunch
By KIANA5

The best oatmeal I've ever had. No need to top this with sugar afterwards. Good with or without milk.

Ingredients:
1  egg, beaten
1 ¾ cups milk
½ cup packed brown sugar
1 cup rolled oats
2 tablespoons butter

Directions:
In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 servings

Calories: 357
Fat: 13.9 g
Saturated fat: 7.5 g
Carbohydrates: 48.8 g
Sugars: 30.5 g
Dietary fiber: 2.7 g
Protein: 10.5 g
Cholesterol: 93.7 mg
Sodium: 144.6 mg
Caramel Apple Cake


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

Directions:
Cream butter, sugar, eggs and vanilla in a large mixer bowl until light and fluffy.
Combine flour, baking powder,baking soda and salt.
Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and skor Bits. Spread batter evenley in greased 13x9 cake pan.
combine all topping ingredients, mixing until crumbly.
Sprinkle evenly over batter.
Bake at 350F for 35-40 minutes, or until toothpick inserted in center comes out clean.
Quick and Easy Nachos


Ingredients:
salsa, tortilla chips

Directions:
Put soup and salsa in a microwaveable bowl., Microwave on high for two minutes, stirring after a minute., Serve with chips for dipping., See Quick and Easy!
Cranberry-Walnut Biscotti
Category: desserts
By kfantozzi

Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!

Ingredients:
1 cup white sugar
3  eggs
½ cup canola oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon grated orange zest
3 ¼ cups all-purpose flour
1 tablespoon baking powder
¾ cup sweetened dried cranberries
½ cup chopped walnuts

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper. Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl. Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness. Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes. Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 40 biscotti

Calories: 104.5
Fat: 4.2 g
Saturated fat: 0.4 g
Carbohydrates: 15 g
Sugars: 6.9 g
Dietary fiber: 0.5 g
Protein: 1.7 g
Cholesterol: 14 mg
Sodium: 30.7 mg
Hg’s Super-Skinny Skins - Ww Points = 2


Ingredients:
potatoes, fat-free cheddar cheese, bacon bits, chives

Directions:
Preheat oven to 375 degrees.
Prep potatoes by washing & drying to remove dirt and piercing them several times with a fork to prevent bursting while cooking.  Place potatoes on a microwave-safe plate.  Microwave for 4 minutes.  Turn potatoes over and return to microwave for 4 more minutes.  Allow to cool for a few minutes.
Cut potatoes in half lengthwise.  Using a fork, gently scrape out the bulk of the flesh. Place potato skins on a baking dish spritzed with nonstick spray.  Cook for 8-10 minutes, depending on how crispy you like your potato skins.
Evenly distribute cheese and bacon bits onto potato skins.  Turn off oven, but return skins to the oven until the cheese has melted (for crispy crunchy cheese, leave the oven on].  Remove and top with chives.  Cut skins in half.  Serve with fat-free sour cream and/or salsa.
Brown Rice and Cheese


Ingredients:
olive oil, celery, onion, mushroom, brown rice, cheddar cheese, parsley

Directions:
Preheat the oven to 300F., Grease a 9x13 inch baking dish., Saute celery, onion and mushrooms in oil until tender., Mix with remaining ingredients., Put into greased baking dish and bake for 25-30 minutes.
Monkey Milk
Category: drinks
By Maggie Yant

Bananas and milk come together in a delicious and easy on-the-go breakfast. Also great for a healthy after-school snack! If you chill the banana ahead of time your drink will be cool and refreshing.

Ingredients:
1 large banana
1 cup milk
2 teaspoons white sugar
1 teaspoon vanilla extract
1 pinch ground cinnamon

Directions:
Combine banana, milk, sugar, and vanilla extract in a blender; blend until smooth. Pour into 2 glasses; garnish with cinnamon.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 drinks

Calories: 145.1
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 26.1 g
Sugars: 18.5 g
Dietary fiber: 2 g
Protein: 4.8 g
Cholesterol: 9.8 mg
Sodium: 50.9 mg
Honey Glazed Carrots


Ingredients:
carrot, honey, sesame seeds

Directions:
Peel the carrots and cut into serving size pieces., Steam or boil until just tender., Drain carrots., Add honey and stir carrots until they are coated with honey., If using sesame seed, add sesame seed to carrot/honey mix and stir., Serve immediately.
Spinach Casserole
Category: side-dish
By Valerie

This is an always requested vegetable side dish at our holiday gatherings.

Ingredients:
1 (16 ounce) package cottage cheese
6  eggs
½ cup all-purpose flour
¼ cup sour cream
2 teaspoons salt
½ teaspoon ground black pepper
2 (10 ounce) packages frozen chopped spinach, thawed and drained
4 cups shredded Cheddar cheese, divided

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place cottage cheese, eggs, flour, sour cream, salt, and pepper in a food processor. Process until smooth. Mix spinach, cottage cheese mixture, and 2 cups of Cheddar cheese in a bowl, then spread into the prepared baking dish. Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Top with the remaining 2 cups of Cheddar cheese and continue baking until cheese has melted, about 10 minutes.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 269.2
Fat: 18 g
Saturated fat: 10.4 g
Carbohydrates: 7.9 g
Sugars: 0.8 g
Dietary fiber: 1.5 g
Protein: 19.6 g
Cholesterol: 140.3 mg
Sodium: 845.4 mg
Beef and Cabbage (Lazy Golumpki)
Category: world-cuisine
By cjsmart

Grew up eating golumpki. Yes I'm mostly Polish, but always wanted more sauce on them and didn't like the 'mushiness' of the burger inside. This is the version I came up with and hope you enjoy!

Ingredients:
1 head green cabbage, cut into bite-size pieces
1 pound ground beef
1 teaspoon salt
1 teaspoon dried parsley
¼ teaspoon onion powder
⅛ teaspoon ground black pepper
2 cups water
1 cup white rice
1 (10.75 ounce) can  condensed tomato soup (such as Campbell's®)
1 (32 ounce) container crushed tomatoes (such as Hunt's®)

Directions:
Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl. Preheat oven to 350 degrees F (175 degrees C). Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish. Bake in the preheated oven until bubbling, about 45 minutes.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 286.7
Fat: 9.9 g
Saturated fat: 3.7 g
Carbohydrates: 36.7 g
Sugars: 10.1 g
Dietary fiber: 5.3 g
Protein: 14.4 g
Cholesterol: 34.8 mg
Sodium: 726.7 mg
Bohannan Chicken


Ingredients:
fryer chickens, all-purpose flour, onion, celery, bell pepper, garlic cloves, whole tomatoes, water, chicken broth, fresh mushrooms, fresh parsley, green onion, cayenne

Directions:
Heat oil in 5 quart cast iron dutch oven over medium high heat.
Lightly flour chicken, shaking off excess.
Place in dutch oven, and brown on all sides.
Remove chicken from pot.
In same pot, add onion, celery, bell pepper and garlic.  Saute, stirring occasionally, until onions are transparent.
Chop canned tomatoes.  Along with the juice, add to onion mixture in pot.
Return chicken to pot, then add enough water or chicken broth to cover chicken.
Simmer until chicken is cooked thoroughly.
Add mushrooms, salt, Cayenne, parsley, and green onions.  Cook for additional 5 - 10 minutes.
Serve over hot cooked rice.
Fried Rice


Ingredients:
garlic cloves, gingerroot, onion, green onions, carrot, peas, corn, eggs, cooked rice, soy sauce, rice vinegar, honey

Directions:
Scramble the eggs seperately and place aside for later.
Mix the soy sauce, rice vinegar and honey in a bowl and set aside.
Heat oil in the pan over medium heat, add garlic, ginger and onions
When the onion browns, add the carrot, peas and corn.
After the veggies get tender, add the scrambled eggs and toss around to coat in the oil.
Add the rice, stir to break up any clumps and mix well with the veggies.
After everything is nicely mixed, add the soy mixture and stir in well. Turn the heat up a little higher and cook for a few minutes for most of the vinegar to cook off.
Easy Coconut Pie


Ingredients:
eggs, sugar, margarine, evaporated milk, vanilla extract, flaked coconut

Directions:
Cream eggs and sugar in mixer bowl until light and fluffy.
Stir in melted margarine.
Add evaporated milk, vanilla, and 3/4 of coconut; mix well.
Pour into pie shell.
Sprinkle with remaining coconut.
Bake at 350 degrees Fahrenheit for 30 to 45 minutes or until set.
Johnny's Slow Cooker London Broil
Category: everyday-cooking
By Johnny

This recipe came from the desire to make a pot roast, but all I had on hand was a London broil. I made this on the fly, and it turned out great. My wife took the leftovers to work and everyone wanted the recipe. I hope you all like it.

Ingredients:
2 tablespoons vegetable oil, or as needed
1 (2.5 pound) London broil, cut into thirds
1 teaspoon Creole seasoning, or to taste
2 cups beef broth
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup red wine
1  onion, sliced
1 (16 ounce) package baby carrots
3  potatoes, quartered, or more to taste

Directions:
Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes. Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker. Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef. Cook on Low for 8 to 10 hours or cook on High for 6 hours.

Prep time: 20 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 418.1
Fat: 18.7 g
Saturated fat: 6.1 g
Carbohydrates: 30.6 g
Sugars: 6 g
Dietary fiber: 4.9 g
Protein: 27.8 g
Cholesterol: 58.7 mg
Sodium: 795.5 mg
Vegan Mocha Almond Muffins


Ingredients:
whole wheat pastry flour, baking powder, baking soda, salt, pure maple syrup, canola oil, powdered sugar

Directions:
Preheat oven to 325°F, Prepare muffin tins with cooking spray or paper liners., In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt., In a small bowl, mix coffee, syrup, oil, vinegar, and almond extract., Add wet ingredients to dry and stir until completely blended., Add chocolate chips, if desired., Spoon batter into prepared muffin tins. Top with almonds., Bake for 20 minutes, or until the tops are raised and spring back when touched., Let cool for 10 minutes, remove from pan, and sprinkle with powdered sugar.
Georgia Caviar
Category: appetizers-and-snacks
By Gabrielle

Black-eyed peas in a zesty marinade make a wonderful dip for tortilla chips or bread. Serve at room temperature.

Ingredients:
1 pound dry black-eyed peas
2 cups Italian-style salad dressing
½ cup diced jalapeno chile pepper
1 ½ cups finely chopped onion
2 ounces diced pimento peppers, drained
1 tablespoon minced garlic
2 cups diced green bell pepper
1 pinch ground black pepper

Directions:
Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender. Drain black-eyed peas. Cover with Italian-style salad dressing. In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 9 hrs 45 mins
Yields: 12 servings

Calories: 257.9
Fat: 11.7 g
Saturated fat: 1.9 g
Carbohydrates: 30.6 g
Sugars: 7.6 g
Dietary fiber: 5 g
Protein: 9.6 g
Sodium: 656.3 mg
Quick and Easy Baked Buffalo Chicken Dip
Category: appetizers-and-snacks
By Miranda Helme

A spicy yet mild dip, this dish will be a crowd-pleaser at any occasion!

Ingredients:
2 (8 ounce) packages cream cheese
¾ cup hot sauce (such as Frank's RedHot ®)
½ cup shredded pepper Jack cheese
½ cup blue cheese dressing
4  fully cooked chicken breasts, cut into bite-size pieces
½ cup crumbled blue cheese
⅓ cup shredded pepper Jack cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Beat cream cheese, hot sauce, 1/2 cup pepper Jack cheese, and blue cheese dressing together in a large bowl; fold in chicken until completely coated. Pour mixture into the prepared baking dish and top with crumbled blue cheese and 1/3 cup pepper Jack cheese. Bake in the preheated oven until cheese is melted and dip is bubbling up the sides, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 459
Fat: 39 g
Saturated fat: 18.9 g
Carbohydrates: 3.6 g
Sugars: 1.5 g
Dietary fiber: 0.1 g
Protein: 22.4 g
Cholesterol: 123.6 mg
Sodium: 1099 mg
Moroccan Chicken and Lentils


Ingredients:
water, salt, dried lentils, olive oil, red wine vinegar, ground cumin, chili powder, salt, garlic, olive oil, onion, boneless skinless chicken breast halves, ground cumin, chili powder, salt, ground cinnamon, fresh parsley

Directions:
Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat.
Add the lentils and bring to a boil.
Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
Drain, rinse with cold water, then drain well again.
Transfer to a large bowl.
Whisk together the 1 cup of olive oil, red wine vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently.
Allow to cool.
In a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes.
Add chicken and saute 2 minutes.
Add 1 teaspoons salt, the cumin, chili powder and cinnamon.
Saute until chicken is cooked through, about 5 more minutes.
Arrange lentils on a large platter and place sliced chicken on top.
Drizzle with remaining dressing and sprinkle with the fresh parsley.
Blueberry Iced Tea


Ingredients:
tea bags, boiling water, orange blossom honey, fresh mint leaves, fresh lime juice, ginger ale, mint sprigs, lime slices

Directions:
To make the tea concentrate you will place the tea bags in a medium bowl into which you will add the boiling water and steep for 10 minutes, then reemove the tea bags.
To the tea add your honey and mint, making sure to mix well.  Allow to cool to room temperature on the counter. Once cooled remove the mint leaves.
Add the fruit juices and tea concentrate into a large pitcher, mix and place in the fridge until needed.
Fill a large frosted glass with ice cubes, then add 1/2 cup of the tea-juice mixture, fill the remainder of the glass with the club soda. Garnish with a lime slice and sprig of mint.
Sit and enjoy this refreshing drink.
Fresh Strawberry and Peach Cobbler


Ingredients:
strawberries, sugar, cornstarch, fresh lime juice, all-purpose flour, sugar, baking powder, salt, butter, buttermilk

Directions:
Preheat oven to 350°F
To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned.
Miso Honey Chicken
Category: meat-and-poultry
By Chef John

It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but.

Ingredients:
3 tablespoons white miso
2 tablespoons honey
¼ cup rice vinegar
2 teaspoons hot sauce
1 tablespoon kosher salt
1  whole chicken, halved, wing tips separated
kosher salt to taste
½  lemon, cut into wedges, or to taste
1 pinch cayenne pepper

Directions:
Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth. Add chicken halves; cut 3 to 4 slashes into the legs and thighs. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours. Flip chicken over in the bowl. Sprinkle more kosher salt on top. Preheat grill to 350 degrees F (175 degrees C) over indirect heat. Add chicken and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes. Brush the excess marinade on top. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more. Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over the chicken as you cut it up.

Prep time: 10 mins
Cook time: 45 mins
Total time: 2 hrs 55 mins
Yields: 1 whole chicken

Calories: 254.6
Fat: 13.1 g
Saturated fat: 3.6 g
Carbohydrates: 6.9 g
Sugars: 4.7 g
Dietary fiber: 0.7 g
Protein: 26.5 g
Cholesterol: 102.5 mg
Sodium: 1119.2 mg
Bean Sprout, Celery and Apple Salad


Ingredients:
bean sprouts, celery, red apple, green onions

Directions:
"Combine all ingredients and toss lightly."
Miso Glazed Halibut


Ingredients:
halibut fillets, salt, miso, mirin, sake

Directions:
Remove the fish from the refrigerator, and salt it lightly.  Set aside while preparing the miso mixture.
Combine the miso, mirin and sake in a small bowl, mixing until well combined.
Pread the miso mixture on all sides of the fish (except the skin side] and set aside for 20 minutes at room temperature. If your kitchen is very warm (summer, heat wave], you could refrigerate for up to an hour.
Preheat your broiler, setting the rack so that your fish will be about 3 inches below the heat source.
When hot, broil the fish for 5-6 minutes, until the miso glaze is golden brown, and the fish is cooked through.
Delicious Ground Beef Enchiladas With Homemade Sauce


Ingredients:
butter, flour, chili powder, cumin powder, garlic powder, salt, cheese, ground beef, onion, garlic powder, salt, pepper, Worcestershire sauce, corn tortillas, cheese, chopped tomato, sour cream, lettuce

Directions:
Enchilada Sauce: In a medium saucepan heat butter, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder, cumin and garlic powder and cook for 30 seconds. Slowly add chicken broth and stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.  Add salt and adjust as desired. Sprinkle cheese over top of sauce and stir in until melted.
Enchiladas: While enchilada sauce is simmering, brown ground beef and onion. Season with garlic powder, salt, pepper and Worchestershire sauce. Stir in 1-1/2 cups of the cheese.
In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Dip tortillas in enchilada sauce, coating both sides (one at a time].
Fill each tortilla with a large spoonful of meat mixture.
Roll tortilla and place seam side down in pan. Continue until meat mixture is gone.
Pour remaining enchilada sauce over tortillas and top with remaining cheese.
Bake in 350 degree oven for 20 minutes. Allow to sit for 5 minutes before serving.
Serve with desired garnishes.
Indian Pudding


Ingredients:
milk, cornmeal, butter, honey, molasses, salt, ginger, nutmeg, cinnamon, eggs, egg substitute, raisins

Directions:
Preheat oven to 325°F
Bring milk to a boil and slowly sprinkle in the cornmeal, stirring with a wire whisk to keep it smooth. Lower the heat and cook until mixture thickens, about 10 minutes.
Add the remaining ingredients, except the eggs, and allow the mixture to cool slightly. Blend in the lightly beaten eggs and pour the pudding into a greased 2-quart baking dish.
Bake 45 minutes to an hour, or until pudding is firm. Serve warm or cold.
Shrimp and Wild Rice Casserole


Ingredients:
wild rice, medium shrimp, butter, green bell pepper, onion, sharp cheddar cheese

Directions:
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well.
Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray.
Place the mixture in the pan and top with remaining 1/2 cup cheese.
Bake for 30 minutes, until bubbly.