xiaoxl/recipe_data huggingface dataset:
Carrot -Pineapple Cake  With Cream Cheese Frosting


Ingredients:
sugar, eggs, cake flour, baking soda, baking powder, cinnamon, salt, vanilla, carrots, crushed pineapple, powdered sugar, butter, cream cheese, milk

Directions:
mix the sugar and oil
add eggs
beat until creamy
sift dry ingredients.
darlene uses  regular flour  instead of cake flour
add to creamed mixture
add vanilla
add  grated carrots
add chopped nuts.
add pineapple
bake in greased cake pan in 350 degree oven  for  about 45 minutes  or until done
frosting  1 box powdered sugar
i stick butter
cream cheese
beat together
and  thin to spreading consistancy with milk.
this cake freezes well.
Glazed & Grilled Flank Steak


Ingredients:
beef flank steak, garlic cloves, kosher salt, Worcestershire sauce, sweet onions, olive oil

Directions:
Place flank steak flat on large shallow pan. Cut both sides of beef into diamond pattern 1/8th inch deep.
In medium saucepan, combine pepper jelly, garlic, kosher salt and Worcestershire sauce. Heat mixture to simmer, stirring constantly until jelly melts and all ingredients are heated through. Reserve two-thirds of glaze. Brush both sides of steak with remaining one third of the glaze.  Cover and marinate in refrigerator 30 minutes.
In large skillet, sauté onions in oil until softened; add 1/2 of the reserved glaze and continue to sauté until onions are a deep golden brown and caramelized. Keep warm.
Set oven to broil. Broil beef 2 to 3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining glaze and broil 5 minutes longer.
Cut beef across the grain at slanted angle into thin slices; serve with caramelized onions. Enjoy!
Toffee Fruit Dip


Ingredients:
light brown sugar, cream cheese, vanilla, white sugar

Directions:
Mix all ingredients together with electric mixer, adding toffee bits last., Chill., Serve with fruit-- we prefer granny smith apple wedges.
Air Fryer Chicken Nuggets
Category: everyday-cooking
By Soup Loving Nicole

Why have frozen chicken nuggets when you can have them fresh and homemade? They come out perfectly crispy on the outside and tender and juicy on the inside, thanks to the air fryer.

Ingredients:
1 cup buttermilk
2 pounds chicken tenderloins, cut into nugget size
1 cup flour
3 tablespoons grated Parmesan cheese
1 tablespoon paprika
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon ground black pepper
2  eggs
2 cups panko bread crumbs
cooking spray

Directions:
Mix buttermilk and chicken in a large bowl and let soak while you prepare the seasoned flour. Combine flour, Parmesan cheese, paprika, parsley, salt, and pepper in a large bowl. Beat eggs in a separate bowl. Pour bread crumbs onto a flat plate. Dredge each chicken nugget first in flour, then in beaten egg, and finally coat in breadcrumbs. Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray. Place as many nuggets into the basket as you can without overcrowding. Lightly mist the tops of the nuggets with cooking spray. Cook for 10 minutes. Flip chicken nuggets and cook for an additional 2 minutes. Remove and repeat with remaining nuggets.

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

Calories: 310.4
Fat: 6.8 g
Saturated fat: 2.2 g
Carbohydrates: 33.5 g
Sugars: 1.7 g
Dietary fiber: 0.9 g
Protein: 33.4 g
Cholesterol: 118.5 mg
Sodium: 563.8 mg
Lebanese Lentils (Mujadara)


Ingredients:
onion, olive oil, brown rice, brown lentils, water, salt

Directions:
Heat oil in pan.
add onions, and cook on medium high heat until they are brown- stir occasionally.
stir in rice and lentils, mix in with onions.
add water.
add salt, mix contents.
cover and simmer.
This will take over an hour.  The water will be absorbed into rice and lentils. Make sure they are soft.  Sometimes you may need to add a little more water.  Stir occasionally.
Best if served in a shallow bowl, and let sit for 10 minutes or so.  Enjoy warm or cold.
Brownie Cups
Category: bread
By LeAnna

Brownie meets cupcake - with a twist.

Ingredients:
14 tablespoons unsweetened cocoa powder
¾ cup butter, melted
3 tablespoons vegetable oil
2 cups white sugar
3  eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts  (Optional)
1 ½ cups finely crushed animal cracker cookies
⅓ cup white sugar
6 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups. Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press  cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full. Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 24 servings

Calories: 269.6
Fat: 15.8 g
Saturated fat: 6.7 g
Carbohydrates: 31.5 g
Sugars: 21.6 g
Dietary fiber: 1.7 g
Protein: 3.3 g
Cholesterol: 46.1 mg
Sodium: 107.1 mg
Treva's Stuffed Celery


Ingredients:
celery, cream cheese, black olives, mayonnaise, paprika

Directions:
Trim ends of celery and cut each stalk on the diagnal into 2 or 2 inch pieces.
Combine cream cheese, olives and mayo in mixing bowl.
Season with salt (go easy olives are salty] and pepper.
Spread mixture into celery sticks.
Sprinkle with paprika.
Easy Instant Pudding Banana Cake


Ingredients:
bananas, vanilla instant pudding mix, eggs, vanilla, brown sugar, cinnamon

Directions:
Heat oven to 300<U+0092>.
Grease and flour a bundt pan.
In large bowl mix bananas, cake mix, pudding mix, oil, eggs, and vanilla.
Beat with mixer until smooth.
In a small bowl mix remaining ingredients.
Pour half of the batter into pan, top with brown sugar mixture, and cover with remaining batter.
Lightly swirl with knife (don<U+0092>t over do it].
Bake for 55-60 minutes.
Cool in pan for 10 minutes, remove, and allow to cool on rack.
Lightly dust with powdered sugar, if desired.
Citrus-Roasted Salmon


Ingredients:
lemon zest, lime zest, lemon juice, lime juice, honey, chili powder, paprika, ground cumin, salt, salmon fillets

Directions:
Preheat oven to 400.
Mix together all ingredients except salmon.
Coat salmon with mixture.
Bake until done (about 12 minutes].
Low-Fat French Toast


Ingredients:
egg substitute, skim milk, ground cinnamon, vanilla extract

Directions:
In a shallow bowl, combine egg beaters, milk, cinnamon, and vanilla.
Dip the pieces of bread in the egg mixture, then place them in a nonstick skillet over medium heat.
Brown on each side.
Serve with light butter and syrup.
Rellenitos de Platano
Category: appetizers-and-snacks
By HGAVA

This recipe is from Guatemala and it can be used as a dessert or an appetizer or a just because recipe.  My grandmother taught me how to make it and if you are looking for something really different, then you just found what you are looking for!  Make as much as you want and eat with a plain or with a little sugar on top or with sour cream like we do in Guatemala!

Ingredients:
6  plantains, peeled and broken into chunks
1 (16 ounce) can refried black beans
1 tablespoon white sugar
1 teaspoon salt
1 quart oil for frying

Directions:
Place the plantains in water to cover in a large pot.  Bring to a boil, then reduce heat and simmer until tender, 15 minutes.  Drain and mash. In a small saucepan over low heat, heat the refried beans.  Stir in the sugar and salt.  Remove from heat. To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil.  Fry rellenitos in oil until browned.  Drain on paper towels.

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

Calories: 206.9
Fat: 8.1 g
Saturated fat: 0.9 g
Carbohydrates: 34.5 g
Sugars: 1.7 g
Dietary fiber: 3.9 g
Protein: 2.6 g
Sodium: 304 mg
A Late One Highball


Ingredients:
"lime wedge"

Directions:
In a crystal tumbler, drop in the ice cubes and squeeze the lime wedge over them -- drop the lime wedge into the glass.
Pour in the gin and then the soda. Stir.
Enjoy!
NOTE: If you prefer vodka to gin, go for it!
Tater Tot Casserole


Ingredients:
ground beef, onion, garlic, green beans, diced tomatoes, Worcestershire sauce, flour, broth, chicken bouillon, fresh mushrooms

Directions:
Brown meat along with onion, garlic.
Meanwhile, heat oil (or butter] on medium low.
Add flour, broth, bouillion. Whisk and heat until thickened.
Drain meat.
Add all the rest ingredients except the tater tots.
Put meat mixture in 9x13 greased dish.
Top with tater tots.
Bake at 350 for 30-40 minutes.
Enjoy!
Gumbo 'Zerbes


Ingredients:
greens, onion, black pepper, cayenne pepper, thyme, oregano, allspice, bay leaves, bacon fat, flour, vegetable broth, hot chicken broth, cooked rice

Directions:
Wash the greens, roll them up and shred them finely, and measure them.
Steam them in the water that clings to them.
Set them aside, with any cooking liquid from them.
Mix the peeled chopped onion with the seasonings.
Set aside.
Make a roux by cooking the fat and flour, stirring constantly, until it browns, 10 to 15 minutes.
Add the seasoned onions, and cook them slowly for 10 minutes or so, stirring occasionally.
Slowly stir in the stock.
If using leftover rice, break it up and stir it in.
Bring to a boil and simmer for 15 minutes.
Add the greens, heat through, and serve.
If using rice freshly made for this dish, omit adding the rice to the gumbo.
Put some in each bowl and serve the gumbo over it.
(Just simmer the gumbo 10 minutes after the roux and stock have been mixed, then add the greens.].
Smoky Roasted Chicken and Corn Chowder


Ingredients:
bacon, celery, red bell pepper, garlic, fresh thyme, dried thyme, all-purpose flour, chicken broth, evaporated milk, diced tomatoes, hickory flavored barbecue sauce, fresh ground black pepper, salt

Directions:
Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp.  Stir in onions, celery, red pepper, and garlic.  Cook and stir until vegetables begin to soften, about 5 minutes.
Add thyme and flour.  Mix well.  Stir in broth and evaporated milk.  Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low.  Stir in remaining ingredients.  Cover and let simmer for 10 minutes, stirring occasionally.  Serve hot.
Crunchy Eggplant Parmesan
Category: world-cuisine
By Mama Smith

This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!

Ingredients:
cooking spray
2  eggplants, peeled and sliced crosswise 1/4-inch thick
2 teaspoons salt, or as needed
4  eggs, beaten
1 ½ cups panko bread crumbs
2 tablespoons dried Italian herb seasoning
2 tablespoons olive oil
1  onion, diced
2 cloves garlic, minced
4 cups prepared pasta sauce
2 cups shredded Italian cheese blend
⅓ cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray. Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets. Bake in the preheated oven until eggplant is soft, about 15 minutes. Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat. Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese. Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

Prep time: 1 hr
Cook time: 55 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 350.4
Fat: 18.8 g
Saturated fat: 7.9 g
Carbohydrates: 35 g
Sugars: 11.9 g
Dietary fiber: 4 g
Protein: 15.8 g
Cholesterol: 120.7 mg
Sodium: 1524.2 mg
Bread Pudding (Best Ever)


Ingredients:
white sugar, eggs, baking powder, vanilla flavoring, milk, butter, nutmeg, raisins, cinnamon, butter, brown sugar, cinnamon, pecans, pecan halves

Directions:
Heat oven to 350.
Cube rolls into 1 inch pieces.
In a saucepan, heat milk, butter, but don't allow to boil.
When cooled, add vanilla, beaten eggs, sugar and baking powder.
Blend until smooth.
Spray 9X13 baking dish with Pam, layer the bread cubes and pour the liquid all over, making sure the bread is well saturated.
Sprinkle brown sugar topping all over the bread and cover with pecans.
If you prefer, sprinkle top with cinnamon and raisins.
Bake for about 30 to 35 minutes, until top is brown and looks crusty.
Serve warm with cream.
Key Lime Pie


Ingredients:
lime zest, lime juice, sweetened condensed milk

Directions:
Preheat oven to 325°.
Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes.
Beat in milk, then juice; set aside at room temperature to thicken.
Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.
Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.].
Mexican Chocolate Pots De Crème


Ingredients:
milk, light brown sugar, cinnamon sticks, granulated sugar, pure vanilla extract, bittersweet chocolate, bittersweet chocolate, ground cinnamon

Directions:
In a medium saucepan, combine the milk, brown sugar and cinnamon sticks and bring just to a boil. Remove from the heat, then cover the saucepan and let the milk infuse for 20 minutes.
In a large bowl, whisk the egg yolks with the granulated sugar and vanilla until pale. Whisk in the melted chocolate until smooth and glossy, about 1 minute; the mixture will be quite thick. Remove the cinnamon sticks from the warm milk and discard. Gradually add the milk to the chocolate, whisking constantly, until smooth and creamy. Strain the custard through a fine sieve and refrigerate until well chilled, at least 4 hours or overnight.
Preheat the oven to 300°. Place a kitchen towel in the bottom of a large roasting pan. Arrange ten 4-ounce ramekins or espresso cups in the roasting pan. Stir the chocolate custard until smooth, then divide it among the ramekins. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
Cover the roasting pan with foil and bake the custards for 35 to 40 minutes, or until just set around the edges but still slightly jiggly in the centers. Carefully remove the ramekins from the water bath and let cool to room temperature. Refrigerate until chilled, at least 3 hours. Garnish each pot de crème with a small dollop of whipped cream and a little sprinkle of cinnamon.
Festive Broccoli Fettuccine Au Gratin


Ingredients:
butter, fettuccine pasta, red bell pepper, reduced-fat cream cheese, parmesan cheese, eggs, garlic clove, salt, pepper, heavy whipping cream

Directions:
Preheat oven to 350 degrees F.
Butter a 8 x 8-inch baking dish.
In a medium bowl combine the fettucine, broccoli, and chopped red bell peppers; spoon into the buttered dish.
In the same bowl, beat the cream cheese, 3/4 cup grated Parmesan, eggs, garlic, salt, and pepper with an electric mixer on medium speed until combined; stir in the cream.
Pour cream cheese mixture over fettucine mixture and top with remaining Parmesan cheese.
Bake for 30 minutes until hot and bubbly.
NOLa Seasoning


Ingredients:
salt, paprika, black pepper, white pepper, cayenne pepper, oregano, thyme, garlic powder, onion powder, sugar

Directions:
Combine all ingredients in a small bowl., Store in an air tight container.
Delicious Cinnamon Rolls (Abm)


Ingredients:
milk, egg, butter, margarine, bread flour, sugar, salt, bread machine yeast, fast rising yeast, butter, sugar, ground cinnamon, ground nutmeg, powdered sugar, milk, vanilla

Directions:
Add the ingredients to bread machine as recommended by manufacturer. Program for the bread cycle. When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest for 15 minutes.
Roll dough into a rectangle, about 15x10-inches. Spread 1/4 cup melted butter over dough to within 1 inch of edges. Then sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of dental floss, cut roll into 1-inch pieces.
Place rolls cut side down into a greased 13x9 inch baking pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.
Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes. While the rolls are cooling, make the icing by combining powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin, add more powdered sugar, too thin, add more milk, until desired consistency is reached.
Cut apart and remove from pan.
Never Buy Store Bought Angel Food Cake Again Angel Food Cake!


Ingredients:
eggs, powdered sugar, confectioners' sugar, all-purpose flour, cream of tartar, vanilla extract, salt, sugar

Directions:
In a bowl, mix together the confectioner's sugar and the flour.  Set aside.
Next, you must separate the egg whites from the yolks.  You will need one and a half cups of egg whites and this always ends up being 12 large eggs for me.  (Suggestion - crack each egg into a small cup, and then pour into a measuring cup.  That way, if you do happen to break a yolk, you won't ruin the whole batch and have to start over.  No egg yolks can be in the egg whites.  Save the yolks for something else!  I also have better results when I allow the egg whites to come to room temperature, but if you are crunched for time, don't sweat it!].
Pour the egg whites into a metal bowl (cannot be plastic] and set aside.
Dump in the cream of tartar, the vanilla extract, the maple extract and salt to the metal bowl of egg whites.  Using an electric hand mixer, whip together until soft peaks begin to form - this usually take just a minute or two for me.  I can never tell what a "soft peak" is supposed to look like, so I just keep going until it is thicker looking and kind of comes up with the beaters when I pull them out.  (If you do not have an electric mixer, you can do this with a whisk.  You will not need to go to the gym for any upper body training after this.].
Add the flour mixture a little at a time and mix with the electric mixer after each addition.
Add the sugar and mix well together with the electric mixer.
Pour it all into an ungreased tube cake pan.
Bake at 350 degrees for about 40 minutes.  I tend to underbake mine just a little, since it will continue to brown slightly, after you remove it from the oven and allow it to cool.
I usually will run the end of a rubber spatula around the edge of the cake pan, after the cake has cooled slightly and has started to pull away from the sides of the pan.  Dump it out onto a cake plate and try not to eat the entire thing while it is warm!
Berry Bundt Cake


Ingredients:
eggs, sugar, butter, Grand Marnier, water, all-purpose flour, mixed berries, baking powder, powdered sugar

Directions:
Blend the eggs and sugar with an electric mixer.
Add the butter and liqueur and beat until light and fluffy.
Toss the berries with 2 tablespoons of the flour to coat well.
Add the remaining flour and baking powder to the egg mixture and beat until the batter is smooth.
Fold in the berries and pour the batter into a greased and floured 9-in bundt or tube pan.
Bake in a preheated 325 oven until a toothpick inserted in the center comes out clean, about 1 hour.
Remove from the oven and cool for 20 minutes before removing from the pan.
Allow to cool completely on a wire rack and dust with powdered sugar immediately before serving.
Cherry Buttercream Frosting
Category: desserts
By mocrosby

A delicious and tangy buttercream frosting for cakes and cupcakes.

Ingredients:
1 cup unsalted butter, softened
3 cups confectioners' sugar
2 tablespoons heavy cream
⅓ cup cherry preserves, or more to taste
1 teaspoon vanilla extract

Directions:
Beat butter with an electric mixer on medium speed until fluffy. Beat in confectioners' sugar gradually until light and fluffy. Beat in cream, 1 tablespoon at a time, until frosting reaches spreading/piping consistency. Beat in cherry preserves and vanilla extract.

Prep time: 5 mins
Total time: 5 mins
Yields: 18 servings

Calories: 189.8
Fat: 10.9 g
Saturated fat: 6.9 g
Carbohydrates: 24 g
Sugars: 23.3 g
Protein: 0.1 g
Cholesterol: 29.4 mg
Sodium: 2.2 mg
Orange Cream Cake I
Category: desserts
By Star Pooley and KC

Remember those yummy treats on a stick when you were a child?  Frozen orange on the outside and creamy vanilla on the inside?  Well, here's a cake that tastes just like those wonderful treats! Note:  If you cannot find an orange cake mix,  use a package of lemon cake mix and add 1 small envelope of orange drink mix powder.

Ingredients:
1 (18.25 ounce) package orange cake mix
2 (3 ounce) packages orange flavored Jell-O® mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Bake cake as directed in a 9x13 inch pan.  When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool. In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours. Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 4 hrs 30 mins
Yields: 1 - 9 x 13 inch cake

Calories: 223.7
Fat: 6.7 g
Saturated fat: 3.4 g
Carbohydrates: 38.8 g
Sugars: 28 g
Dietary fiber: 0.3 g
Protein: 2.7 g
Cholesterol: 1.7 mg
Sodium: 307.6 mg
Cottage Ham


Ingredients:
onion, green beans, bay leaf, brown sugar, peppercorns, water, stone ground mustard

Directions:
Put the pork in a large crock pot and top with onion, potatoes and green beans.
Mix seasonings (not mustard] in water and pour over the top.
Cover and cook on LOW heat 6 to 8 hours or HIGH 3 to 4 hours.
Drain and serve with stone ground mustard, if desired.
Pesto and Tortellini Soup


Ingredients:
chicken broth, frozen green pea, fresh spinach, pesto sauce, parmesan cheese

Directions:
Cook tortellini according to package directions, drain.
Meanwhile, boil broth over high heat in covered Dutch oven.
Add cooked tortellini, peppers and peas; return broth to a boil.
Reduce heat to medium and simmer 1 minute.
Remove from heat; stir in spinach and pesto.