xiaoxl/recipe_data huggingface dataset:
Chocolate Popcorn Biscotti


Ingredients:
egg substitute, vanilla, sugar, flour, baking powder

Directions:
Preheat oven to 300* F.
Line a baking sheet with foil and spray with cooking spray.
Combine egg substitute, vanilla, and 1 cup sugar in large bowl and  mix well.
Add popcorn, flour, cocoa powder, and baking powder and mix well; dough will be stiff but continue mixing until all ingredients are well combined.
Sprinkle remaining sugar on work surface; divide dough into 3 equal pieces.
Roll dough into 8" x 4” by ½" logs and roll in sugar lightly on all sides.
Transfer logs to baking sheet, leaving a space between them.
Bake 25-30 minutes.
Remove from oven and allow "logs" to cool for 5 minutes.
Cut logs diagonally into ½ inch slices.
Arrange in a single layer on baking sheet.
Bake 10 minutes. Turn cookies over and bake 5-10 minutes longer until lightly browned and crisp on both sides.
Cool cookies and store in airtight container. Enjoy!
The Perfect N Easy Indian Curry Sauce (Makhani)


Ingredients:
butter, hot green chili pepper, garlic, ginger, cloves, green cardamoms, cinnamon stick, bay leaf, tomato paste, kashmiri chili powder, turmeric powder, garam masala powder, dried fenugreek leaves, sugar, honey, salt

Directions:
Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon.
When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink.
Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick.
When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt.
After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning.
Finish off with fresh cream.
Grilled Bay Scallops
Category: seafood
By Melanie Butler

Growing up in Florida, our family would take our boat out in Tampa Bay and gather scallops. When we returned home, my father would grill them with butter. I think this is the best way to enjoy bay scallops because grilling really brings out their sweet flavor. Serve with extra butter and a lemon wedge.

Ingredients:
½ pound bay scallops, or more to taste
¼ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt

Directions:
Rinse scallops and pat dry with paper towels. Preheat an outdoor grill for medium heat and lightly oil the grate. Melt butter in a frying pan over medium heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt. Place scallops in a large bowl and toss with butter mixture. Let stand for about 2 minutes. Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes. Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 193.3
Fat: 12.1 g
Saturated fat: 7.3 g
Carbohydrates: 7.2 g
Sugars: 1.5 g
Dietary fiber: 0.6 g
Protein: 14.8 g
Cholesterol: 64.7 mg
Sodium: 285.4 mg
Sweet & Smoky Potato Wedges


Ingredients:
russet potato, barbecue sauce, paprika

Directions:
Preheat oven to 400°F  Cut each potato lengthwise into eight wedges; spread in single layer in greased shallow baking pan.
Bake 15 minutes.  Combine BBQ sauce and paprika.
Turn potatoes; brush with the BBQ sauce mixture.  Bake an additional 10-15 minutes or until potaotes are tender.
Serve with sour cream for dipping.
Tangy Potato Salad
Category: salad
By Greenleafwolf

A food experiment gone right! A potato salad for those of us who prefer a bold taste.

Ingredients:
4  potatoes
4  eggs
¼ cup diced red onion
¼ cup diced dill pickles
½ cup mayonnaise
¼ cup spicy mustard
2 tablespoons chopped fresh chives
1 teaspoon ground black pepper

Directions:
Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled. Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture. Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 228.1
Fat: 13.5 g
Saturated fat: 2.4 g
Carbohydrates: 21.7 g
Sugars: 1.5 g
Dietary fiber: 2.6 g
Protein: 5.6 g
Cholesterol: 98.2 mg
Sodium: 369.4 mg
Luccan Farro Soup (Mark Bittman)


Ingredients:
extra virgin olive oil, onion, celery ribs, carrots, garlic, barley, dried white bean, chopped tomatoes, water, fresh parsley, fresh basil, parmesan cheese

Directions:
Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using], then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Sangrita


Ingredients:
tomato juice, lime juice, onion, salt, Tabasco sauce, celery ribs

Directions:
Combine juices, onion, salt and Tabasco in a 1 quart container with tight-fitting lid. Cover; refrigerate 2 hours for flavors to blend. Pour into ice-filled tumblers. Add celery stalks to each glass for stirrer.
Cook time is chill time.
Turkey Brine
Category: side-dish
By SHERI GAILEY

This is a tasty brine for any poultry.  It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Ingredients:
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Directions:
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey.  Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled.  Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry.  Discard excess brine. Cook the turkey as desired reserving the drippings for gravy.  Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Prep time: 5 mins
Cook time: 15 mins
Total time: 8 hrs 20 mins
Yields: 2 gallons

Calories: 2.8
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 0.6 g
Sugars: 0 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 5640.3 mg
Vietnamese Chicken


Ingredients:
boneless chicken breasts, sugar, water, onion, garlic cloves, salt, pepper, soya sauce, olive oil

Directions:
heat a large pan over medium heat. Add sugar and water and cook until the sugar start to melt and turn brown.
Remove the pan from the heat and pour the caramel into a bowl.
Clean the pan and heat olive oil. Add onion, garlic and ginger and cook for 5 minutes. Then, remove it in a bowl.
Add thin cut chicken breasts that have been seasoned with salt and pepper. Cook the chicken for 10 minutes.
Add caramel, soya sauce, chilli flakes and the preserved onion,garlic and ginger and cook it for 15 minutes.
Incredible Ice Cream Sandwich Sundae Dessert


Ingredients:
ice cream sandwiches, walnuts, maraschino cherries, banana

Directions:
Cut one ice cream sandwich in half.
Put one whole and one half ice cream sandwich along the short side of a 9" x 13" baking dish.
Arrange eight ice cream sandwiches in opposite direction evenly in bottom of pan.
Spread with half of the whipped topping.
Drizzle or dollop most of fudge topping on top of whipped topping (save a couple tablespoons].
Drizzle optional toppings (if using] and nuts on top, reserving a couple tablespoons of each.
Repeat another layer of ice cream sandwiches.
Top with remaining whipped topping.
Fancily drizzle remaining hot fudge, butterscotch and strawberry toppings on top, along with walnuts or wet nuts.
Cover and freeze for up to 2 months.
Remove from freezer 20-30 minutes before serving.
Cut into squares and top with a few maraschino cherries.
Serve slices bananas on the side for people who are in a banana split mood and want to top theirs with bananas!
YUM YUM YUM!
Tomatoes and Eggs


Ingredients:
tomatoes, eggs, salt, sugar

Directions:
first cook eggs in oiled wok., remove eggs from wok., cook tomatoes in wok., add eggs., add soy sauce., lightly season with salt and sugar to taste.
PDQ Hot Beef Sandwiches
Category: main-dish
By GOLDIE6175

An original recipe from my good friend Vicki!  She isn't very computer literate so asked me to post this. I made this for Christmas and it was a hit!  Can be prepared the day before which makes it very handy for busy holidays!

Ingredients:
1 tablespoon vegetable oil
1 (4 pound) beef chuck roast
1 cup chili sauce
½ cup water
½ cup white vinegar
1 tablespoon chili powder
salt and pepper to taste
1 teaspoon garlic powder, or to taste
2 teaspoons white sugar

Directions:
Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides. Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate. Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

Prep time: 20 mins
Cook time: 3 hrs 30 mins
Total time: 11 hrs 50 mins
Yields: 12 servings

Calories: 424.2
Fat: 31.8 g
Saturated fat: 12.5 g
Carbohydrates: 6.9 g
Sugars: 3.3 g
Dietary fiber: 0.5 g
Protein: 26.5 g
Cholesterol: 109.1 mg
Sodium: 412.4 mg
Rachael Ray -  Sourdough Croutons


Ingredients:
garlic cloves, extra virgin olive oil, butter, coarse black pepper, parmesan cheese, fresh thyme

Directions:
Preheat oven to 325 degrees.
Heat garlic and oil over low heat and melt butter into the oil.
Place the bread in a large bowl and toss with garlic oil and butter.
Season with pepper, Parmesan and thyme.
Spread croutons evenly on baking sheet and bake until crisp and golden. (15 - 25 minutes].
Cottage Cheese Pancakes
Category: breakfast-and-brunch
By Jennifer

The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.

Ingredients:
1 cup cottage cheese
⅓ cup all-purpose flour
2 tablespoons vegetable oil
3  eggs, lightly beaten
cooking spray

Directions:
Combine cottage cheese, flour, oil, and eggs in a large bowl. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 209.7
Fat: 13.2 g
Saturated fat: 3.8 g
Carbohydrates: 9.7 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 12.8 g
Cholesterol: 147.9 mg
Sodium: 284.3 mg
Dreamy Chocolate Mint Sauce


Ingredients:
sugar, margarine, water, light corn syrup, creme de menthe

Directions:
In saucepan, combine sugar, margerine, water and syrop., Cook over medium heat stirring constantly until mixture comes to a full boil., Boil 3 minutes., Remove from heat., Immediately add chocolate chips., Beat with wire whisk or rotary beater until smooth., Stir in creme de menthe., Serve warm or cool, over icecream, cake or frozen fruit.
Baked Beans


Ingredients:
navy beans, bacon, onion, molasses, salt, ground black pepper, brown sugar, water, barbecue sauce, apple cider vinegar

Directions:
Rinse beans; add fresh water to cover beans and bring to a boil.  Simmer 10 minutes; remove from heat and let beans soak for 1 hour.
While beans are soaking, render bacon over medium heat.
Add onions and saute until soft.
Preheat oven to 325.
Drain and put the beans in a roaster; add bacon and onion to beans.
Combine molasses, mustard, brown sugar, ½ cup water, salt and pepper and add to bean pot.
Pour in just enough water to cover the beans and bring to a boil.
Once boiling, remove from heat, cover lid or foil and bake until beans are tender, approximately 2 ½ hours.  Check occasionally and add boiling water if necessary to prevent the beans from drying out.
Once beans are tender, remove the lid and let the beans /sauce dry out a little, about 15 minutes.  *sauce will thicken a little as it cools.
Add BBQ sauce and vinegar and mix well.
Habas Con Jamón (Broad Beans With Ham) - Spain


Ingredients:
broad beans, serrano ham, onions, garlic cloves, olive oil, salt

Directions:
First, heat the oil in a frying pan and then add the chopped onion and garlic.
Fry gently until soft and then add the ham and fry for another 5 minutes.
Add the broad beans and stir-fry for another couple of minutes.
Cover the frying pan and turn the heat down very low.
Cook on a low heat until the beans are soft (add a little water if necessary].
Season with salt.
Hawaiian Rice Salad


Ingredients:
long grain rice, turmeric powder, pineapple chunk, mango, walnuts, raisins, cucumber, celery, lemon juice, honey, garlic, salt, pepper

Directions:
Wash rice thoroughly.
In a pan, bring stock and turmeric powder to a boil.
Add rice.
Simmer until rice is cooked.
Drain, rinse and spread rice on a tray to cool.
Whisk dressing ingredients together in a bowl.
Taste and adjust seasoning.
In a bowl, mix rice with pineapple, mango, walnuts, raisins, cucumber and celery.
Gently fold in the dressing.
Serve.
Freshly Salted Salmon


Ingredients:
salmon fillets, coarse salt, sugar, white pepper, fresh dill

Directions:
Wipe the fillets with a paper towel, but don't rinse. Take out possible big bones that might be left.
Place the fillets skin side down on a work surface. Sprinkle with salt, sugar, pepper and fresh dill.
Place on of the fillets on top of the other, skin side up, so that the seasoned sides are together. Wrap tightly in a plastic wrap.
Put a small weight on top of the salmon and put in in the fridge for minimum of 24 hours, but preferably 2-3 days.
Before serving, scrape off the seasoning and cut the fillets into thin slices.
You can serve this with a slice of lemon, on some nice bread, with boiled potatoes, as an appetizer, as an evening snack. Or just eat it all by yourself. Delicious.
Pear-And-Spinach Salad With Goat Cheese Vinaigrette


Ingredients:
pear, plain low-fat yogurt, tarragon vinegar, scallion, red pepper flakes, poppy seeds

Directions:
Place spinach in a salad bowl.
Toss pear slices with lemon juice and add to bowl.
Place remaining ingredients in a food processor or blender and process until smooth.
Toss vinaigrette with salad.
Hot Cocoa Mix
Category: drinks
By Earla Taylor

I make this at the beginning of the cold weather, and have it ready all winter. Vary the flavor of your mix by trying flavored nondairy creamer; I like the cinnamon.

Ingredients:
10 cups dry milk powder
4 ¾ cups sifted confectioners' sugar
1 ¾ cups unsweetened cocoa powder
1 ¾ cups powdered non-dairy creamer

Directions:
In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer.  Stir till thoroughly combined.  Store cocoa mixture in an airtight container.  Makes about 15 cups mix, or enough for about 45 servings. For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water.  Stir to dissolve.  Top with dollop of whipped cream or a few marshmallows, if desired.

Yields: 15 cups, or about 45 servings

Calories: 175.4
Fat: 2 g
Saturated fat: 1.6 g
Carbohydrates: 30.9 g
Sugars: 28.9 g
Dietary fiber: 1 g
Protein: 10.4 g
Cholesterol: 5.3 mg
Sodium: 150.1 mg
Spicy Tuna Rolls


Ingredients:
Miracle Whip, tuna, flour tortillas, lettuce, cucumber

Directions:
MIX dressing and hot pepper sauce in large bowl.
STIR in tuna.
SPOON evenly onto tortillas; top with lettuce and cucumbers.
Roll up.
Chicken Liver Pilaf


Ingredients:
rice, water, chicken liver, butter, onion, garlic cloves, red chili pepper, allspice, cinnamon, salt, pepper, peas, green onions, cilantro, parsley, pine nuts

Directions:
melt 3 tablespoons butter, saute onion and garlic, dash a little allspice and cinnamon on liver  let marinade, add rest of spices to onion add chili, let sweat, wash rice drain, add to onion, stir so all gets coated, add salt and pepper, add water  bring to a boil., cover, simmer 15 minutes, in saute pan add butter  then liver  brown them remove., then saute peas and spinach add to rice when wilted, saute pine nuts, add to rice add herbs and  cover  for 5 minutes, plate  top with  liver.
Potato Gratin with Mustard and Cheddar Cheese


Ingredients:
butter, dried thyme, salt, ground pepper, extra-sharp cheddar cheese, flour, russet potatoes, reduced-sodium chicken broth, Dijon mustard

Directions:
In a large, heavy skillet, melt butter over medium heat., Add bread crumbs., Stir until golden brown, about 10 minutes., Cool., Preheat oven to 400^F., Place oven rack in the center of the oven., Butter a 4 quart glass baking dish., In a small bowl, combine the thyme, salt and pepper., In a large bowl, combine flour and cheddar cheese., Arrange 1/3 of potatoes over bottom of prepared dish., Sprinkle with 1/3 thyme mixture., Repeat 2 more times., Whisk chicken broth, cream and mustard in a medium bowl., Pour over potatoes., Bake potatoes 30 minutes., Sprinkle bread crumbs over potatoes., Bake about 1 hour longer, until potatoes are done., Let stand 15 minutes.
Mini Cajun Burgers With Easy Rémoulade


Ingredients:
ground beef, sausage, green leaf lettuce, light mayonnaise, creole mustard, fresh parsley

Directions:
1. Combine ground beef and sausage in a large bowl. Shape mixture into 12 (2 1/2-inch] patties, and place on a large baking sheet. Sprinkle patties evenly with Cajun seasoning. Cover and chill up to 1 day, if desired.
Grill, covered with grill lid, over medium-high heat 5 minutes on each side or until no longer pink in center.
Serve on split rolls with green leaf lettuce and Easy Rémoulade.
Easy Rémoulade:.
stir together mayonnaise, mustard and parsley. Chill 30 minutes. Store, covered up to three days.
Cover and chill 30 minutes or up to 3 days. Makes 1 cup.
Easter Deviled Eggs
Category: appetizers-and-snacks
By NancyClancy

A very easy, special touch for Easter and  fun to do at baby showers as well. Do some plain white ones to keep everyone happy.

Ingredients:
12  large eggs
¼ cup creamy salad dressing (such as Miracle Whip®)
salt and ground black pepper to taste
hot sauce
¼ teaspoon dry mustard
4 drops red food coloring, or desired amount
4 drops blue food coloring, or desired amount
4 drops green food coloring, or desired amount
3 cups water, or as desired

Directions:
Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs. Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth. Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels. Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 24 deviled egg halves

Calories: 86.8
Fat: 6.3 g
Saturated fat: 1.7 g
Carbohydrates: 1.1 g
Sugars: 1.1 g
Protein: 6.3 g
Cholesterol: 187.7 mg
Sodium: 128.6 mg
Authentic Mexican Picadillo
Category: world-cuisine
By mytable_yourtummy

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Ingredients:
6  tomatoes
¾ cup water
¼  onion, halved
1 clove garlic
3 tablespoons vegetable oil
½  onion, chopped
1  serrano pepper
1 clove garlic, minced
1  tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3  potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1  jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1  bay leaf
salt and ground black pepper to taste

Directions:
Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth. Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes. Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 372.3
Fat: 19.6 g
Saturated fat: 6.3 g
Carbohydrates: 23.5 g
Sugars: 6.5 g
Dietary fiber: 4.1 g
Protein: 25.4 g
Cholesterol: 79.2 mg
Sodium: 528.9 mg
Simple Marinated Chicken Wings
Category: meat-and-poultry
By ginag

These are my husband's favorite kind of wings.  Easy to make and delicious. They taste even better if you double the sauce and marinate for 24 hours.

Ingredients:
5 tablespoons soy sauce
¼ cup brown sugar
2 tablespoons dry sherry
1 teaspoon prepared yellow mustard
½ teaspoon garlic powder
24  chicken wings

Directions:
Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours. Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish. Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

Prep time: 5 mins
Cook time: 1 hr
Total time: 3 hrs 5 mins
Yields: 6 servings

Calories: 302.9
Fat: 17.9 g
Saturated fat: 5 g
Carbohydrates: 7.9 g
Sugars: 6.2 g
Dietary fiber: 0.2 g
Protein: 25.6 g
Cholesterol: 77.3 mg
Sodium: 868.4 mg
Monday Night American Chop Suey


Ingredients:
ground beef, green pepper, onion, stewed tomatoes, macaroni, salt, pepper, garlic powder, oregano

Directions:
Brown onion, pepper& ground beef., Add tomato soup, stewed tomatoes& seasonings., Cook pasta according to package directions., Drain pasta& add to sauce., Mix well& enjoy.