xiaoxl/recipe_data huggingface dataset:
Rainbow Pinata Cake
Category: desserts
By Sally's Baking Addiction

Watch guests' faces light up as you cut into this towering blue, pink, green, and purple layer cake filled with candies and sprinkles like a pinata.

Ingredients:
3 ¾ cups sifted all-purpose flour
1 teaspoon salt
¾ teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups unsalted butter, at room temperature
2 cups white sugar
5  eggs, at room temperature
1 tablespoon vanilla extract
1 ½ cups buttermilk, at room temperature
2 drops green gel food coloring
2 drops blue gel food coloring
2 drops purple gel food coloring
2 drops pink gel food coloring  (Optional)
1 ½ cups unsalted butter, at room temperature
1 (4 ounce) package cream cheese, softened
7 cups confectioners' sugar
¼ cup heavy whipping cream
1 tablespoon vanilla extract
1 drop pink gel food coloring  (Optional)
⅛ teaspoon salt
1 cup assorted candies
1 cup multicolored candy sprinkles

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour four 9-inch cake pans. Whisk flour, 1 teaspoon salt, baking powder, and baking soda together in a bowl. Beat 1 1/2 cup butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in white sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time. Beat in 1 tablespoon vanilla extract. Mix flour mixture into the creamed butter mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick. Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared baking pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Set baking pans on wire racks and let cakes cool completely, about 25 minutes. Beat 1 1/2 cup butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and 1 tablespoon vanilla extract; beat on low speed for 30 to 60 seconds. Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in 1/8 teaspoon salt. Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter. Place one of the intact cake layers on a cake stand or serving plate. Frost the top using an offset spatula or butter knife. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining cake layer on top. Frost the top and sides of the entire cake. Tint any remaining frosting with pink food coloring and pipe decoratively over the cake. Cut cake into slices; spoon any candies that spill out over the slices.

Prep time: 1 hr
Cook time: 25 mins
Total time: 1 hr 50 mins
Yields: 1 4-layer cake

Calories: 913.4
Fat: 42.9 g
Saturated fat: 24.9 g
Carbohydrates: 127.4 g
Sugars: 98.6 g
Dietary fiber: 0.8 g
Protein: 6.9 g
Cholesterol: 163.5 mg
Sodium: 327.1 mg
White Chili with Ground Turkey
Category: soups-stews-and-chili
By Donna Nugent

A great alternative to regular chili. This dish has a unique taste that even the pickiest eater will enjoy. Make sure you spice this one to taste! Garnish with cheese, salsa, sour cream and cilantro leaves, and serve with rolled tortillas on the side.

Ingredients:
1  onion, chopped
3 cloves garlic, minced
1 ½ pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese

Directions:
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 395.9
Fat: 17.3 g
Saturated fat: 7.6 g
Carbohydrates: 26.7 g
Sugars: 2.1 g
Dietary fiber: 7.2 g
Protein: 31.5 g
Cholesterol: 92.3 mg
Sodium: 1366 mg
Crispy Orange Beef
Category: world-cuisine
By BEC

A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.

Ingredients:
1 ½ pounds beef top sirloin, thinly sliced
⅓ cup white sugar
⅓ cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
¼ cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 ½ tablespoons minced garlic
8  broccoli florets, lightly steamed or blanched
2 cups oil for frying

Directions:
Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 507
Fat: 18.7 g
Saturated fat: 5.2 g
Carbohydrates: 59.2 g
Sugars: 16.9 g
Dietary fiber: 5.9 g
Protein: 27.4 g
Cholesterol: 60.5 mg
Sodium: 651.3 mg
Open Faced Savory Hot Turkey Sandwiches


Ingredients:
butter, margarine, carrot, celery, onion, poultry seasoning

Directions:
In a skillet melt the butter, add the vegetables with the poultry seasoning.
Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender.
Stir in the gravy, heat to boiling.
Add the turkey. Heat through.
Arrange turkey and gravy on the toast.
Tex-Mex Chili (Crock Pot)


Ingredients:
garlic cloves, chili powder, ground cumin, red kidney beans, celery, onion, green pepper, diced tomatoes, diced tomatoes with green chilies, tomato juice, tomato paste, salt

Directions:
Brown beef and garlic until brown, drain well., Stir in chili powder and cumin, cook 2 minutes more., In crock pot, combine beans, celery, onion, peppers., Add undrained tomatoes, vegetable or tomato juice, tomato paste, and salt., Stir in meat mixture., Cover and cook on low 10-12 hours or high 4-5 hours.
Awesome Grilled Cheese Sandwiches
Category: main-dish
By Michelle

My husband and I were sick of frying grilled cheeses on the stove because you have so many pieces of bread to use, and you have to stand there for a long time if you feed up to six people like we do. So we came up with this idea.

Ingredients:
18 slices bread
4 tablespoons butter
9 slices Cheddar cheese

Directions:
Preheat oven to 450 degrees F (230 degrees C). Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese. Bake in preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 9 servings

Calories: 292.5
Fat: 16.2 g
Saturated fat: 9.6 g
Carbohydrates: 25.7 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 10.9 g
Cholesterol: 43.3 mg
Sodium: 552.9 mg
Baked Cheesy Eggs With Leeks and Tarragon


Ingredients:
butter, leeks, havarti cheese, parmesan cheese, eggs, heavy cream, fresh tarragon, salt, pepper, paprika

Directions:
Preheat the oven to 375°.  Lightly grease/spray a 13x9-inch baking dish.
In a skillet over medium heat, melt the butter; sauté the chopped leeks until they are tender.  Place sautéed leeks into the bottom of the prepared baking dish.
Evenly sprinkle 1 cup ONLY of Havarti and the parmesan cheese over the leeks.
In a mixing bowl, combine the eggs, cream, tarragon, salt, pepper and paprika; whisk until well beaten.
Pour the egg mixture into the baking dish over the cheese layer.
Bake at 375° for 30 minutes or until set and lightly browned.
Sprinkle with remaining 1/2 cup Havarti and bake an additional 5 minutes or until cheese is melted.
Ww Fresh Peach Salsa


Ingredients:
tomatoes, sweet onion, fresh cilantro, garlic clove, apple cider vinegar, fresh lime juice, pepper, green chilies

Directions:
Place first 5 ingredients in a food processor and pulse 5 times., Add remaining ingredients and pulse twice., Serve immeditately or cover and chill.
Southern White Barbecue Sauce


Ingredients:
mayonnaise, cider vinegar, white wine vinegar, water, garlic clove, creole mustard, Dijon mustard, black pepper, sugar, salt

Directions:
Combine all ingredients in a bowl and mix until smooth.
You can store dish in a covered dish for 5 to 7 days in a fridge.
Serve as a dip for crisp veggies, as a cocktail sauce for shellfish or sauce for grilled and fried chicken or fish.
Low Fat - Whole Wheat Blueberry Muffins


Ingredients:
whole wheat flour, sugar, baking powder, baking soda, vanilla extract, cinnamon, salt, milk, canola oil, egg, blueberries

Directions:
Preheat oven to 400 degrees.
Coat a non-stick 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, baking soda, cinnamon, and salt together.
In a small bowl, combine milk, canola oil, vanilla and egg.
Make a well in the center of the dry ingredients and add milk, oil, vanilla and egg mixture.
Stir until just moist. Fold in blueberries.
Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
Cool on wire rack.
Haddock Casserole


Ingredients:
cheddar cheese, milk, water

Directions:
Spread the 1/2 of the fish out in a buttered casserole dish, single layer., Sprinkle the cheese on top of fish., Layer whole Ritz crackers on top of cheese to cover the fish., Repeat layers, in same order ending with soup., Pour the soup on the top and spread with spoon to cover., Bake in a 350- 375 dgree oven for approximately., 30-40 minutes or until fish is cooked through.
Persian Herb Omelette Kuku


Ingredients:
leeks, flat leaf parsley, cilantro, scallions, dill, fresh spinach, eggs, olive oil, salt, pepper, cumin, turmeric, ground coriander

Directions:
Clean and dry all the fresh herbs well.
Chop up all the herbs (this recipe makes enough to freeze a lot of the herbs in a large tupperware for future use.
In a medium size mixing bowl combine herbs - fill bowl almost halfway.
Add a few shakes of each spice (be careful not to overdo the cumin.  I go heavy on the coriander (both forms- ground and seeds].
Gently mix in 2 eggs with the herbs.
Add olive oil to the bottom of a large teflon frying pan (I also add some more spices to the oil].
Put mixture of herbs and eggs (it looks very green and not very eggy at all] into the pan and  flatten to an omelette shape.  I like to make it very thin so it cooks very well throughout.
Cook until brown and flip - I usually slide it onto a plate and then add a little more oil to the pan and flip the omelette from the plate to the pan to finish browning the other side.
When browned slide Kuku onto a plate add some salt if preferred and serve with pita bread.  Good with plain yogurt too.  Healthy and delish!  Enjoy!  My friends love when I make this for them.
Best Chicken Salad Sandwich
Category: salad
By peloquinswife

Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.

Ingredients:
½ cup light mayonnaise
½ cup low-fat plain yogurt
1 teaspoon paprika
1 teaspoon seasoned salt
1 ½ cups dried cranberries
1 cup chopped celery
1 cup cubed green apple
1 cup sliced red grapes
1 cup chopped pecans
4 cups drained canned chicken
ground black pepper to taste

Directions:
Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 216
Fat: 12 g
Saturated fat: 2.1 g
Carbohydrates: 14.5 g
Sugars: 11 g
Dietary fiber: 1.7 g
Protein: 13.5 g
Cholesterol: 37.9 mg
Sodium: 411.3 mg
Easy Rosemary Focaccia
Category: bread
By Anonymous

This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!

Ingredients:
5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed
2 ½ teaspoons active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
¼ teaspoon salt, or more to taste
2 tablespoons olive oil, divided
3 sprigs fresh rosemary, leaves stripped

Directions:
Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes. Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes. Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet. Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste. Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 1 focaccia

Calories: 299.3
Fat: 7.5 g
Saturated fat: 1.1 g
Carbohydrates: 49.8 g
Sugars: 1.2 g
Dietary fiber: 2.3 g
Protein: 7.4 g
Sodium: 148.7 mg
Danielle's Spinach Squares


Ingredients:
frozen spinach, cheddar cheese, all-purpose flour, skim milk, eggs, baking powder, salt, shallot

Directions:
Defrost and drain the spinach.  Thoroughly squeeze handfuls to remove the liquid.  Reserve for another use if desired.  The water leftover from this is great for cooking pasta or rice!
Preheat oven to 350 degrees.
Mix drained spinach with all remaining ingredients except cooking spray.
Spray a 9x2x13 baking pan with cooking spray.  Bake for 30 - 40 minutes until top is nicely browned.  Let cool and cut into squares.
My favorite way to have leftover spinach squares is to cut one up into small pieces and use it as omelet filling.  Yummy!
Cut into 24 squares for hors d'oeuvres.
Halloumi and Smoked Venison


Ingredients:
halloumi cheese, pear, basil leaves, olive oil, lemon, zest of, lemon juice

Directions:
Cut the cheese into 12 slices.
Place a slice of pear and a basil leaf on each slice and wrap in a slice of smoked venison.
Combine the olive oil, lemon juice, lemon zest, some shredded basil and a good grind of black pepper in a bowl.
Brush the wrapped halloumi slices with the dressing and cook under a hot grill, turning at least once and basting as they cook.
Cook till golden and serve with lemon wedges and basil garnish.
Puerto Rican Beans and Rice(Habichuelas Rosadas)


Ingredients:
water, calabaza squash, annatto seeds, olive oil, onion, chili pepper, garlic, fresh cilantro leaves, tomato sauce, pink beans, salt, dried oregano leaves, water, olive oil, salt, long-grain white rice

Directions:
Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
Using a fork, bring rice on the bottom to the top, but do not mix.
Reduce heat to low; cook 10 minutes.
Turn rice over again and cook 10 minutes longer.
Cover rice and keep warm until ready to serve.
This rice dish is somewhat crunchy in texture.
Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
Add annatto seeds to cooking liquid and set aside 5 minutes.
In 4-quart saucepan, heat olive oil over medium heat.
Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
Strain liquid from annatto into sofrito, discarding seeds.
Add tomato sauce and squash.
Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
To serve, spoon bean mixture over Cooked White Rice on serving plate.
Enjoy!
Chicken With Balsamic Fig Sauce


Ingredients:
boneless skinless chicken breasts, fresh thyme leaves, salt, olive oil, butter, onion, chicken broth, soy sauce, dried fig

Directions:
Sprinkle both sides of chicken evenly with 1 1/2 tsps thyme, 1/4 tsp salt and pepper.
Heat oil in a large non-stick skillet over medium-high heat.
Add chicken and cook for 6 minutes on each side or until no longer pink. Remove from pan and keep warm by covering plate with towel or placing in warm oven.
Reduce heat to medium and add butter to skillet.
Add onions and saute for 3 minutes.
Add broth, vinegar, soy sauce and figs.
Simmer until sauce is reduced to 1 cup (about 3 minutes].
Add 1 tablespoon thyme and 1/4 tsp salt.
Cut chicken breasts on the diagonal into slices. Serve sauce over chicken.
Piquant Cocktail Meatballs


Ingredients:
lean ground beef, parsley, eggs, soy sauce, pepper, garlic powder, ketchup, onions, jellied cranberry sauce, chili sauce, brown sugar, lemon juice

Directions:
Preheat oven to 350°F.
In a large bowl combine, beef, cornflake crumbs, parsley, eggs, soy sauce, pepper, garlic powder, ketchup, and minced onion.
Blend well.
Form mixture into meatballs.
Arrange on a 15 x 10 pan.
In a medium saucepan combine cranberry sauce, chili sauce, brown sugar, and lemon juice.
Cook over medium head stirring constantly until mixture is smooth and cranberry sauce is melted.
Pour over meatballs.
Bake uncovered 30 minutes.
Chicken Brunswick Stew


Ingredients:
chicken, tomatoes, frozen lima beans, frozen corn, ketchup, potatoes, onions, Worcestershire sauce, margarine, chicken broth, salt, black pepper, red pepper flakes

Directions:
Combine all ingredients in a large saucepan.
Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.
Parmesan Rosemary Pinwheels


Ingredients:
cream cheese, parmesan cheese, fresh rosemary

Directions:
Preheat oven to 375.
Separate dough into 4 rectangles on greased cookie sheet.
Press to seal.
Mix cheeses and rosemary together.
Spread mix onto dough (about 2 tbsp per rectangle].
Start at short side, roll up each rectangle.
Pinch edges to seal.
Cut each roll into 6 slices.
Bake 12-15 minute or until golden brown.
Butterfinger® Cake
Category: desserts
By RDANIEL511

Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.

Ingredients:
1 (15.25 ounce) package devil's food cake mix
⅔ cup water
½ cup oil
2  eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw. Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour. Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

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

Calories: 547.3
Fat: 25.7 g
Saturated fat: 12.7 g
Carbohydrates: 75 g
Sugars: 46.6 g
Dietary fiber: 1.1 g
Protein: 6.9 g
Cholesterol: 39.6 mg
Sodium: 413.2 mg
Cheesy Crab Tarts


Ingredients:
wonton wrappers, cream cheese, parmesan cheese, heavy whipping cream, egg, Dijon mustard, Worcestershire sauce, lump crabmeat, green onion, red bell pepper

Directions:
Preheat oven to 350 degrees.  Lightly spray 32 cups of a mini muffin pan with cooking spray.  Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup.  Spray edges of wonton wrappers with cooking spray.
In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth.  Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups.  Bake 20-25 minutes, or until center are set and wonton is lightly browned.
Smoky Panzanella With Market Vegetables


Ingredients:
olive oil, cracked black pepper, yellow bell pepper, orange bell pepper, red wine vinegar, Dijon mustard, garlic clove, olive oil, smoked mozzarella cheese, sugar snap peas, fresh basil leaf

Directions:
Preheat the oven to 400 degrees F.
In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet. In the same mixing bowl, toss the diced peppers with some extra-virgin olive oil, salt and pepper and place them on the other side of the baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn!
Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.
Once the bread is toasted, combine the bread and peppers with the smoked mozzarella, snap peas and tomatoes (you can use the same bowl you tossed the bread and peppers in]. Toss the salad with the vinaigrette and add the torn basil leaves. Let stand for 10 minutes before serving to allow the flavors to develop.
Tuna Meal


Ingredients:
tuna fish, milk

Directions:
Drain tuna and heat for about 1 minute in medium size pot.
Stir milk and soup together.
Add to tuna.
Heat until well mixed.
Add chips; stir well and heat thoroughly.