xiaoxl/recipe_data huggingface dataset:
Pumpkin Pie Muffins


Ingredients:
all-purpose flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, pumpkin pie filling, eggs, raisins, brown sugar

Directions:
In a large bowl, mix together the flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
In a small bowl, beat the eggs with the oil and canned pumpkin; stir in raisins, if using.
Pour batter into a greased muffin tin, filling cups most of the way; there will be enough for 18 muffins, so it's alright if there's leftover batter after the first batch.
Sprinkle brown sugar to taste over the tops of each.
Bake at 350 degrees F for 15-18 minutes, until a toothpick inserted down the middle of one muffin comes up clean.
Double Layer Chocolate Peanut Butter Pie


Ingredients:
cream cheese, white sugar, milk, peanut butter, graham cracker crust, instant chocolate pudding mix, milk

Directions:
In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
Gently stir in 1 1/2 cups of whipped topping.
Spread mixture on bottom of pie crust.
In a second bowl, stir pudding mix with 2 cups milk until thick.
Immediately stir in remaining whipped topping.
Spread mixture over peanut butter layer.
Scatter peanut butter cups over top of pie.
Cover and refrigerate for 4 hours.
Stir-Fried Asparagus With Garlic and Shallots in Chili Oil


Ingredients:
chili-flavored olive oil, shallots, garlic cloves, asparagus, chicken broth, beef broth, salt, black pepper

Directions:
Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5] for 30 seconds.
Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes].
Add asparagus and continue to cook until it begins to soften and color (2-3 minutes].
Add stock; cook over medium heat (350F / gas mark 4] until asparagus is tender and all moisture has evaporated (5-10 minutes].
Season with salt and pepper; toss until well mixed.
Serve hot.
Low-Carb Crab Cakes


Ingredients:
white crab meat, egg, parsley flakes, mayonnaise, Worcestershire sauce, baking powder, ketchup, mayonnaise

Directions:
Pick over the crab meat for pieces of shell, etc.
Mix all ingredients together in a medium bowl.
(Except for Ketchup and mayonnaise for sauce.] Form into 4 patties.
Pan fry in oil over medium to medium-high heat in large non-stick skillet, Cook approximately 3 minutes on the first side before flipping for the first time.
Cook 3 minutes more on other side.
Continue cooking until both sides are golden brown.
Serve with lowcarb ketchup and mayonnaise that has some old bay seasoning mixed into it.
Fresh Peach Cobbler


Ingredients:
granulated sugar, cornstarch, fresh lemon juice, table salt, unbleached all-purpose flour, granulated sugar, baking powder, baking soda, table salt, unsalted butter, plain yogurt, granulated sugar

Directions:
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
For the filling: Peel peaches, then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl.
Whisk 1/4 cup of drained juice (discard extra], cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.
For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.] Break dough into 6 evenly sized but roughly shaped mounds and set aside.
To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch]. Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Sofrito
Category: side-dish
By FIVEBRIGS

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

Ingredients:
2  green bell peppers, seeded and chopped
1  red bell peppers, seeded and chopped
10  ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4  onions, cut into large chunks
3 medium heads garlic, peeled
25  cilantro stems (with leaves)
25  recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper

Directions:
In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

Prep time: 20 mins
Total time: 20 mins
Yields: 5 cups

Calories: 9.8
Fat: 0.1 g
Carbohydrates: 2.2 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Sodium: 89 mg
Almond Kahlua Frosty


Ingredients:
Kahlua, vanilla ice cream, half-and-half cream

Directions:
Combine all ingredients in blender and process until smooth., Serve immediately.
Traditional Pita Breads
Category: bread
By Dennis Morazan

This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil.

Ingredients:
1 package active dry yeast
1 ¼ cups warm water (100 to 110 degrees F/40 to 45 degrees C)
3 ½ cups all-purpose flour, or as needed - divided
1 ½ teaspoons salt
¼ cup vegetable shortening

Directions:
Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed. Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes. Preheat oven to 500 degrees F (260 degrees C). Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets. Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating  tops and bottoms to form pockets for filling.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 1 dozen pita breads

Calories: 172.2
Fat: 4.7 g
Saturated fat: 1.1 g
Carbohydrates: 28 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 4 g
Sodium: 292.4 mg
Aida's - Gallo Pinto


Ingredients:
black beans, white rice, fresh garlic cloves, cilantro, pepper

Directions:
Sauté onions and garlic until soft.
Add chicken stock bring to simmer.
Combine all other ingredients and bring back to a simmer.
Sauté off moisture to desired consistency (I like it on the wetter side].
Kids' Snack
Category: appetizers-and-snacks
By KIMBERLYM

This quickly thrown together snack is a sure child pleaser.

Ingredients:
1 (14.5 ounce) package sweetened honey corn and oat cereal
1 (10 ounce) package bear-shaped graham cookies
1 (10.5 ounce) package miniature marshmallows
1 (12 ounce) package semisweet chocolate chips

Directions:
Combine all ingredients in a large bag and shake to mix.  Divide and store in individual baggies for a fast treat.

Prep time: 5 mins
Total time: 5 mins
Yields: 25 servings

Calories: 219.7
Fat: 5.9 g
Saturated fat: 2.9 g
Carbohydrates: 41.3 g
Sugars: 23 g
Dietary fiber: 1.5 g
Protein: 2.2 g
Sodium: 193.1 mg
Eggnog Trifle


Ingredients:
milk, French vanilla instant pudding, ground nutmeg, Cool Whip, strawberries

Directions:
Pour milk into large bowl.  Add pudding mix, 2 tablespoons of the juice and nutmeg.  Beat with wire whisk 1 to 2 minutes.  Let stand 5 minutes.  Gently stir in whipped topping.
Slice cake horizontally into 4 layers.   Sprinkle cake layers evenly with remaining 2 tablespoons juice.  Cut into 1-inch cubes.
Place 2/3 of the cake cubes in bottom of a 2 ½ quart straight-sided bowl.  Spoon 2/3 of the whipped topping mixture over cake cubes.  Top with strawberries and toasted almonds, reserving several for garnish, if desired.  Layer remaining cake cubes and shipped topping mixture over strawberries.  Garnish with reserved strawberries and almonds.
Refrigerate at least 1 hour or until ready to serve.
Baileys Irish Cream Truffles


Ingredients:
heavy cream, unsalted butter, Baileys Irish Cream

Directions:
Melt chocolate, Baileys and heavy cream together over very low heat.
Whisk in yolks, one at a time; mixture will thicken.
Whisk in butter.
Refrigerate overnight, or until firm.
With spoon make small balls.
Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.
Chili Chocolate Peanut Butter Popsicles


Ingredients:
peanut butter, liquid honey, cayenne pepper, salt, milk, peanuts

Directions:
In a large (4 cup/1 L] measuring cup, stir peanut butter with honey, cayenne and salt. Stir in cocoa powder until smooth.
Very gradually whisk in milk, until mixture is smooth and milk is completely combined.
Sprinkle base of popsicle molds with peanuts. Pour peanut butter mixture into molds and insert popsicle sticks. Freeze until firm, about 6 hours.
Additional recipes can be found at www.peanutbureau.ca.
Old-Fashioned Bean Soup


Ingredients:
pork, bacon, beef broth, olive oil, onion, celery, carrot, navy beans, salt, pepper

Directions:
Place meat, bacon and broth in a pot and bring to a boil. Cover and simmer for 1 hour.
Heat oil in pan and saute onion, celery and carrot for 10 minutes. Add vegetables to the meat and simmer for 20 minutes. Add salt and pepper and serve.
Baked Scallops


Ingredients:
unsalted butter, bay scallop, chives, green onion, heavy cream, bacon

Directions:
In a small skillet, over medium heat, melt 1/2 T. butter.  Stir in the breadcrumbs.  Cook, stirring constantly, until golden, about 4 minutes.  Remove from heat; reserve.
Place 2 T. butter in a shallow baking dish.  Place in a preheated 400 degree oven until butter melts.
Remove baking dish from oven.  Add scallops to the dish.   Sprinkle with lemon juice, salt and pepper to taste, and the chopped chives.  Toss until well coated.  Drizzle cream over top.  Sprinkle with reserved bread crumbs.  Bake until bubbly and scallops are cooked through, 8-10 minutes.  Sprinkle with crumbled bacon.  Serve with rice.
Low-fat Tiramisu


Ingredients:
eggs, caster sugar, self-rising flour, cornflour, gelatin, cold water, low-fat ricotta cheese, nonfat milk, caster sugar, instant coffee powder, boiling water, nonfat milk, dark chocolate

Directions:
Preheat the oven to moderate.
Grease and line the base of a 22cm springform tin.
Using an electric mixer, beat eggs in a small bowl until thick and creamy.
Gradually add sugar, beating until the sugar dissolves.
Fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
Bake, uncovered, in a moderate oven for  about 25 minutes.
Turn onto wire rack to cool.
Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. Then cool for 5 minutes.
Blend or process the ricotta, milk and extra sugar until smooth. With the motor operating, add the gelatine mixture and process until combined.
Dissolve the coffee in the boiling water in a small bowl.
Add extra milk and liqueur.
Cut the cake in half horizontally, and return one cake half to the same springform tin.
Brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
Repeat with the remaining cake half, coffee mixture and ricotta mixture.
Refrigerate tiramisu, covered, for at least 3 hours.
Sprinkle top with grated chocolate just before serving.
Note: 'Cooking' time includes the 3 hours refrigeration time.
Jambalaya Stuffed Peppers


Ingredients:
celery, diced tomato, andouille sausages, chicken breast, black pepper, salt, rice

Directions:
Cut the tops of peppers and hollow them out.
Dice the tops.
Dice the sausage.
Butterfly the chicken and cut into cubes.
Salt and pepper the chicken. (1ts salt, 1ts black pepper].
Preheat oven to 375 degrees.
Heat oil over medium heat.
Saute onions, celery, and peppers for 10 minutes.
Add in stock, tomatoes, sausage, and salt. Bring to a boil.
Stir in rice and chicken.
Ladle rice mixture into peppers.
Cover with foil and bake for 45-50 minutes.
TIP thinly slice the bottom of peppers to help them stand up.
Dry Ranch Dressing Mix


Ingredients:
parsley flakes, dry dill weed, onion powder, garlic powder, mayonnaise, buttermilk

Directions:
Put crackers through blender on high speed until powdered., Add parsley, minced onions, and dill weed., Blend again until powdered., Dump into bowl., Stir in onion salt, garlic salt, onion powder, and garlic powder., Put into container with tight-fitting lid.
Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese
Category: meat-and-poultry
By stefychefy

This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

Ingredients:
2 tablespoons olive oil, divided
2  shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3  dates, chopped
1 tablespoon chopped fresh basil
4  skinless, boneless chicken breast halves
4  large, thin slices of prosciutto

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined. With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet. Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Prep time: 35 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 402
Fat: 24 g
Saturated fat: 11.2 g
Carbohydrates: 10.4 g
Sugars: 5.8 g
Dietary fiber: 0.8 g
Protein: 35.6 g
Cholesterol: 105.5 mg
Sodium: 530.2 mg
Cinnamon Apple Chips


Ingredients:
confectioners' sugar, ground cinnamon, apples

Directions:
Preheat oven to 250 degrees.  In a small bowl, combine the sugar and cinnamon.  Using a serrated knife or mandoline, thinly slice apples crosswise, discarding the seeds and both ends.  Arrange in a single layer on parchment-paper-lined baking sheets; sprinkle with the cinnamon sugar.
Bake the apple slices, turning every half hour, until dry, 1 1/2-2 hours.  Remove and transfer to racks to cool.  Store in an airtight container.
Vegan Peach Slump


Ingredients:
light brown sugar, cinnamon, salt, flour, baking powder, raw sugar, vegan margarine, soymilk, egg substitute

Directions:
NOTE:
If you use frozen peaches thaw them until they are still slightly frozen. Its better not to over thaw to conserve the juice.
Preheat oven to 400'F.
Using a light spray oil or margarine, coat the inside of a 1 1/2 quart casserole.
Put the peaches in a separate bowl and toss with the brown sugar, extract(s] and cinnamon.
Put the peach mixture in the casserole dish and spread out evenly.
In the bowl of your food processor add the flour, baking powder, salt and raw sugar. Turn on the machine and process to combine and fluff up the mixture.
Take the 1/4 cup of margarine and drop it through the feeding tube of the food processor and pulse until you have a course meal consistency.
In a large measuring cup combine the soy milk, yogurt and egg substitute.  (Remember the dry egg substitute has to be mixed with 2 tablespoons of warm water to give it the consistency of egg.] Mix this together and add it to the flour mixture in the food processor.
Pulse a few times to incorporate.
This isn't dough, its batter, so spoon it our of the food processor bowl on top of the peaches.
Spread it evenly over the peaches. If a few spots don't get covered that's ok.
Bake for 25 minutes until the top is golden brown and the peach juice is bubbling around the sides of the dish.
Cool on a wire rack for 5 minutes.
At this point you can either leave the Peach Slump in the casserole and store in the fridge or run a knife around the batter crust and invert it onto a plate.
Top with your favorite non-dairy topping.
Bon Appetit!
Mediterranean-Inspired 5-Bean Salad
Category: salad
By Susan

Make this your own with the beans you particularly love. This is about as healthy as it gets.

Ingredients:
1 (15 ounce) can black beans
1 (15 ounce) can kidney beans
1 (15 ounce) can green beans
1 (15 ounce) can wax beans
1 (15 ounce) can garbanzo beans
3 stalks celery, chopped
½ medium red onion, chopped
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup sliced green olives
¼ cup sliced black olives
¼ cup dried parsley
1 tablespoon chopped fresh rosemary
⅔ cup Greek salad dressing
1 tablespoon honey, or more to taste
salt and ground black pepper to taste

Directions:
Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary. Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper. Cover and refrigerate for 2 to 3 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 12 servings

Calories: 163.6
Fat: 6.3 g
Saturated fat: 0.8 g
Carbohydrates: 22 g
Sugars: 3.2 g
Dietary fiber: 7 g
Protein: 6 g
Sodium: 635 mg
Cranberry Gin and Tonic


Ingredients:
cranberry juice, tonic water, lime juice, lime wedge, cranberries

Directions:
Pour cranberry juice and gin over ice in a tall glass.  Top off with tonic water, then add a splash of lime juice.
Garnish with a wedge of lime and a few fresh cranberries.
Peruvian Causa
Category: world-cuisine
By Amber Berrocal

This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.

Ingredients:
8  russet potatoes, peeled
½ cup vegetable oil, or as needed
2 tablespoons minced aji amarillo
salt and ground black pepper to taste
2 (5 ounce) cans tuna, drained
1 small red onion, diced small
½ cup mayonnaise, divided
2  avocados, cut into thin strips
3  hard-boiled eggs, thinly sliced

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes. Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl. Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes. Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 533.2
Fat: 34.4 g
Saturated fat: 5.6 g
Carbohydrates: 43.1 g
Sugars: 2.8 g
Dietary fiber: 8.3 g
Protein: 15.9 g
Cholesterol: 94.2 mg
Sodium: 133.9 mg
Honey Brats With Sweet-And-Spicy Slaw


Ingredients:
onion, caraway seeds, apple cider, horseradish, honey

Directions:
Pierce each brat with a fork, and place in a large saucepan.  Top with onion and coleslaw mix; sprinkle with caraway seeds.  Pour apple cider over cabbage mixture; bring to a boil.  Cover, reduce heat to medium, and cook 20 minutes or until cabbage is tender.  Remove brats, and set aside.
Drain cabbage mixture well, reserving 2 tablespoons cooking liquid.  Discard remaining cooking liquid.  Combine cabbage mixture, reserved cooking liquid, and Thousand Island dressing in a large bowl; toss to coat.  Cover and chill.
Combine mustard and honey in a small bowl; set aside.  Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.  Add brats to pan; cook about 6 minutes or until golden brown on all sides, turning often and basting with honey mixture.  For grown up servings, place 1 brat in a bun with 1/3 cup slaw.  For plain servings, server brats in bun without the slaw.
Strawberry Pineapple Bread
Category: bread
By VABOATWR

I love strawberries, and my grandmother used to make this for us every Christmas. It's wonderful!

Ingredients:
1 (10 ounce) package frozen strawberries
½ (20 ounce) can crushed pineapple, drained
4  eggs, beaten
1 ¼ cups vegetable oil
2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
¾ cup chopped walnuts
¾ cup chopped macadamia nuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 5x9-inch loaf pans. In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts and macadamia nuts. Divide the batter between the prepared loaf pans. Bake loaves in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour. Cool on wire racks.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 loaves

Calories: 299.8
Fat: 18 g
Saturated fat: 2.8 g
Carbohydrates: 32.8 g
Sugars: 19.3 g
Dietary fiber: 1.5 g
Protein: 3.7 g
Cholesterol: 31 mg
Sodium: 162 mg
Herbed Tuna-Stuffed Tomatoes


Ingredients:
tomatoes, tuna, capers, flat leaf parsley, lemon, zest of, fresh lemon juice, extra virgin olive oil, black pepper

Directions:
With a paring knife, remove the stem end from each tomato.  Scoop out the seeds and pulp and transfer them to a bowl.
Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine.
Spoon this mixture carefully into the hollowed-out tomatoes.