xiaoxl/recipe_data huggingface dataset:
Easy Quick Homemade Bread and Biscuits


Ingredients:
skim milk, sugar, active dry yeast, salt, warm water, all-purpose flour

Directions:
Heat milk, sugar, salt, and butter substitute in small saucepan until butter melts and sugar dissolves.
Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl.
Add milk mixture and slowly add flour.
Mix for 1-2 minutes on speed 2.
Place in greased bowl, turning to grease top.
Cover and let rise next to warm oven for 10 minutes.
Put dough in greased loaf pan and leftover dough in greased muffin pans.
Let both pans rise in oven (170 degrees] for 10 minutes.
Bake at 425 degrees (12 minutes for biscuits and 25-30 minutes for bread].
Cream of Salmon Soup
Category: soups-stews-and-chili
By donfredo

Guests always compliment me when they taste this rich and creamy salmon soup. For special occasions, I make puff pastry triangles for dipping into the soup, but you can serve it without them.

Ingredients:
1 sheet frozen puff pastry, thawed
1  egg yolk, beaten
1 tablespoon sesame seeds
1 ½ tablespoons butter
1  onion, diced
18 ounces salmon fillets, diced
1 tablespoon tomato paste
2 ½ cups fish stock
½ cup dry white wine
1 tablespoon cornstarch
1 ¼ cups heavy whipping cream
1 pinch saffron
salt and freshly ground white pepper to taste
3 teaspoons chopped fresh dill

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet. Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes. Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper. Garnish soup with dill and serve with puff pastry triangles.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 583.4
Fat: 41.5 g
Saturated fat: 18.3 g
Carbohydrates: 26.3 g
Sugars: 2.6 g
Dietary fiber: 1.6 g
Protein: 22.8 g
Cholesterol: 146.2 mg
Sodium: 543.6 mg
Justin's Cheese Bread


Ingredients:
"cheese"

Directions:
Place bread on microwave safe plate Evenly sprinkle cheese on bread Microwave until cheese melts, 30-45 seconds.
Be careful because it will be hot!
Fold it up to eat or use a fork.
Coppertone (Rum & Coke  . . . Sort Of)


Ingredients:
"lime"

Directions:
Pour 1 part rum into glass with ice., Add 3 parts Cherry Coke., Squeeze the Lime and drop into as garnish.
Thai Fish Soup


Ingredients:
dried lemon grass, galanga root, coconut milk, red chilies, scallions, fresh cilantro, limes, juice of, fish sauce

Directions:
Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock].
In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
Add the chiles, scallions, cilantro, and fish.
Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs].
Simmer, uncovered, until the fish is just cooked. Remove from heat.
Stir in the lime juice and the fish sauce, adding more if desired.
Vanilla Bean Buttercream


Ingredients:
unsalted butter, confectioners' sugar, salt, vanilla extract, heavy cream, milk

Directions:
Beat butter for a few minutes with a mixer user the paddle attachment on medium speed.
Add 3 cups of sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
Increase mixer speed to medium and add vanilla bean, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.
If your frosting needs more stiff consistency, add remaining cup of sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
Stuffed Zucchini Italiano


Ingredients:
zucchini, black pepper, ground beef, parmesan cheese, egg, oregano, mozzarella cheese, salt

Directions:
Preheat oven to 375~F.
Trim ends of zucchini.
Cut zucchini in half lengthwise.
Carefully scoop out centers leaving 1/4-inch thick shells.
Chop pulp (makes about 1 cup]; set aside.
In a large skillet brown ground beef; drain fat.
Stir in reseved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, pepper, 1/2 cup marinara sauce and egg; mix well.
Place zucchini shells in a shallow baking pan.
Spoon meat mixture into shells.
Pour remaining marinara sauce over and around zucchini.
Cover and bake until zucchini shells are tender, 30 to 35 minutes.
Sprinkle with mozzarella cheese.
Bake, uncovered, until cheese melts, about 5 minutes.
Gingered Millet With Japanese Veggies


Ingredients:
black beans, fresh ginger, sea salt, water, shiitake mushroom, carrots, bok choy, red cabbage, scallions, black pepper, sunflower seeds, apple cider vinegar

Directions:
Place millet and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork, add beans.
• Steam shiitakes in a steamer over boiling water, covered, for 3 minutes. Add carrots and bok choy and steam 4 to 6 minutes more. Remove steamer from heat.
• In a small bowl, whisk together oil and vinegar to make dressing. Season with a dash of salt.
• Transfer millet to bowls and garnish with steamed and remaining raw vegetables. Season to taste with salt and pepper. Pour dressing over top and sprinkle with sunflower seeds.
Lemon Syrup


Ingredients:
sugar, water, fresh lemon juice

Directions:
In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
You may  make ahead, the syrup keeps indefinitely.
Napa Style Fagioli All'uccelletto


Ingredients:
onion, celery rib, carrot, garlic clove, bay leaf, tomato puree, garlic cloves, fresh sage leaves, extra virgin olive oil, salt, pepper

Directions:
Precook the beans: Place the beans in a saucepan and add cold water to cover  by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1 hour, then drain.
Return the beans to the saucepan add the onion, celery, carrot,garlic,and bay leaf. Add water to cover by 2 inches.
Slowly bring to a simmer over moderately low heat. (If you heat them too fast, the skins may break.] Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt to taste and continue cooking until the beans are tender but not mushy.
Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.].
Preheat the oven to 400ºF.
Drain the beans and discard the vegetables but reserve the liquid.
In a casserole that can go from the stove top to the oven, combine the beans, 1 1/2 cups of the bean liquid, the tomato puree, garlic, sage, and 3 tablespoons of the olive oil. Season with salt and pepper.
Bring to a simmer on top of the stove,then transfer to the oven and  bake,uncovered,at a gentle simmer until the beans have absorbed the liquid,45 minutes or more.
Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve.
Slow-Cooker Butternut Black Bean Chili Slow-Cooker Butternut Bla


Ingredients:
fire-roasted tomatoes, crushed tomatoes, garlic, chili powder, ground cumin, salt, black beans, red onion, red bell pepper

Directions:
Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.
Add remaining ingredients, and gently stir.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.
OPTIONAL TOPPINGS:
Fresh Cilantro or light sourcream.
Potato-Crusted Meatloaf


Ingredients:
yellow onion, green bell pepper, red bell pepper, garlic cloves, ground beef, egg substitute, egg, bottled chili sauce, fat free cheese, black pepper, russet baking potatoes, chives

Directions:
Preheat the broiler.
Place the onion, bell peppers and garlic cloves on a baking sheet.  Broil 3 inches from heat for 7 minutes or until blackened, turning frequently.
Transfer to a paper bag, close tightly and let stand 15 minutes or until soft.  Scrape off outside skins.
Chop the onion and garlic; seed and chop the peppers.
(You will have about 2 cups of vegetables]. Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray.
In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.
Mix with your hand until well combined.
Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center.
In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy.
Pipe or spoon on top and sides of the loaf.
Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.
Let stand for 10 minutes before serving.
Braised Beef Short Ribs
Category: main-dish
By Jim Stearns

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Ingredients:
½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6  potatoes, peeled and cubed
3  onions, chopped
6  carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

Directions:
In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour. In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary. Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter. In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Prep time: 15 mins
Cook time: 2 hrs 40 mins
Total time: 2 hrs 55 mins
Yields: 10 servings

Calories: 889.3
Fat: 68.8 g
Saturated fat: 29 g
Carbohydrates: 36.3 g
Sugars: 5.1 g
Dietary fiber: 4.9 g
Protein: 30.4 g
Cholesterol: 137.9 mg
Sodium: 645.7 mg
Volcano Cocktail


Ingredients:
grapefruit juice, fresh lime juice, maple syrup, rum, golden rum, jamaican rum, dark rum, rum, white rum, Bacardi 151 rum

Directions:
Shake ingredients (except 151 rum] with ice, then strain into volcano bowl or cocktail glasses.
Pour 151 rum into volcano crater if using volcano bowl, and ignite just prior to serving.
Potato Turkey Meatloaf


Ingredients:
lean ground turkey, potatoes, carrot, onion, garlic clove, eggs, dried rosemary, dried thyme, dried savory

Directions:
Heat oven to 375ºF.
Heat oil in skillet and sauté onion, carrots and garlic until tender.
Set aside to cool slightly.
In a large bowl, combine turkey and mashed potatoes, add eggs, bread crumbs and seasonings.
Stir in cooked vegetables and mix thoroughly.
Form mixture into a 9x5-inch oval in a lightly oiled baking dish.
Bake for 90 minutes or until a meat thermometer registers 170ºF.
Flounder Mediterranean
Category: world-cuisine
By Martin Kaplan

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.

Ingredients:
5  roma (plum) tomatoes
2 tablespoons extra virgin olive oil
½  Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
24  kalamata olives, pitted and chopped
¼ cup white wine
¼ cup capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated Parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn

Directions:
Preheat oven to 425 degrees F (220 degrees C). Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside. Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes. Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 281.6
Fat: 15.4 g
Saturated fat: 2.7 g
Carbohydrates: 8.2 g
Sugars: 2.9 g
Dietary fiber: 1.8 g
Protein: 24.4 g
Cholesterol: 63.5 mg
Sodium: 777.5 mg
Hungry Girl Ww Guacamole - 1 Point!


Ingredients:
peas, avocado, cherry tomatoes, grape tomatoes, onion, lime juice, garlic, garlic powder, salt, pepper, cumin, chili powder

Directions:
Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork.
Add all other ingredients except for the tomatoes, onions and optional items.
Continue to mash until blended.
Stir in the tomatoes, onions and, if you like, some chopped cilantro and/or jalapenos.
Season to taste with salt and pepper, if needed.
Couscous Tacos


Ingredients:
Mexican-style stewed tomatoes, water, onion, couscous, firm tofu, extra firm tofu, lettuce, cheddar cheese, salsa

Directions:
In a medium saucepan combine undrained stewed tomatoes, water, onion, and taco seasoning mix.
Bring to a boil.
Stir in couscous and tofu.
Cover; remove from heat- Let stand for 5 minutes.
Spoon couscous mixture into taco shells.
Top with lettuce and cheese- Serve with salsa.
Blueberries and Cream Cupcakes


Ingredients:
sea salt, baking soda, eggs, vanilla extract, frozen blueberries, fresh blueberries

Directions:
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
Mix dry ingredients into wet, blending with a hand mixer.
Gently fold in frozen blueberries.
Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
Bake at 350° for 20-25 minutes.
Cool 1-2 hours and then top with Whipped Cream Frosting.
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting].
Serve.
High Five Orange Rolls
Category: bread
By Rae

My son loves the orange rolls that come in a can. But he wanted them homemade. After trying a couple recipes and none of them meeting his approval, I came up with my own. After getting thumbs up AND a high five from my son, I finally had a recipe! These are made overnight and baked in the morning.

Ingredients:
1 tablespoon white sugar
1 tablespoon active dry yeast
1 cup warm milk
½ cup warm water
1  egg, beaten
½ cup orange juice
½ cup butter, melted
¼ cup instant vanilla pudding mix
1 tablespoon orange extract
5 cups bread flour, or more if needed
1 teaspoon salt
½ cup butter, softened
2 tablespoons grated orange zest
1 teaspoon orange extract
¾ cup white sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups confectioners' sugar
2 teaspoons orange extract
2 tablespoons milk, or more as needed

Directions:
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours. Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper. Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes. Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting. While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

Prep time: 40 mins
Cook time: 25 mins
Total time: 11 hrs 35 mins
Yields: 18 rolls

Calories: 438.1
Fat: 21 g
Saturated fat: 12.8 g
Carbohydrates: 55.6 g
Sugars: 26.5 g
Dietary fiber: 1.1 g
Protein: 6.8 g
Cholesterol: 65.9 mg
Sodium: 331.5 mg
Fresh Butter
Category: everyday-cooking
By MrsWheelbarrow

Banish that image of the old butter churn: If you have a stand mixer with a whisk attachment, making fresh butter is a hands-free operation that, in just minutes, gives you butter that tastes just like the fancy European kinds sold in grocery stores.

Ingredients:
1 pint heavy cream
¼ teaspoon kosher or sea salt

Directions:
Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter. Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days. Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture. Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.

Prep time: 45 mins
Total time: 45 mins
Yields: 1 /2 cup butter

Calories: 102.6
Fat: 11 g
Saturated fat: 6.9 g
Carbohydrates: 0.8 g
Protein: 0.6 g
Cholesterol: 40.8 mg
Sodium: 41.3 mg
Almost Flourless Chocolate Chocolate Chip Peanut Butter Cookies


Ingredients:
peanut butter, light brown sugar, eggs, vanilla extract, baking soda

Directions:
Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter and sugar until well combined.
Add vanilla, then add eggs one at a time, beating after each to combine well.
Mix dry ingredients in a bowl, add to peanut butter mixture.
Add chocolate chips.
Chill the dough briefly if you have time. It is easier to shape than other doughs if not chilled, but I prefer to work with chilled dough.
Spoon about 1.5 tablespoons of mixture about 1 inch apart onto ungreased cookie sheets. Flatten each cookie slightly.
Bake about 9-10 minutes or til done, rotating the pans once after about 4 or 5 minutes.
You can't tell how brown the bottoms are getting because the batter is dark brown, but you should be able to smell the cookies baking (without opening the oven door] for a couple of minutes before they are done.
Let cool on racks.
Almond Chocolate Biscotti


Ingredients:
flour, baking powder, butter, sugar, eggs

Directions:
Have all ingredients at room temp.
To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
Watch carefully as nuts burn quickly.
Preheat oven to 325 degrees F.
In a medium bowl, combine the flour, baking powder and cocoa.
Whisk to combine.
Add almonds and stir to mix.
In a large mixing bowl, cream butter, sugar and extract at medium speed.
Add the eggs and beat until smooth- 2 minutes.
Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
Turn the dough onto a lightly floured surface.
With well floured hands (you will get sticky], shape the dough into a log 13 inches by 2 1/2 inches wide.
Line a baking sheet with parchment paper.
Transfer the log to the paper.
Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
Remove the pan from the oven to a cooling rack.
Reduce oven temp to 275.
Allow the log to cool for 15 minutes.
Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
Place the slices cut side down onto baking sheet.
Bake until dry and crisp 30-35 minutes.
Remove from oven and allow to cool completely- 1 1/2 hours.
They will continue to harden as they cool.
They will store in an airtight container for one week.
Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!
Taco Soup


Ingredients:
ground beef, garlic clove, onion, hominy, whole kernel corn, pinto beans, red kidney beans, diced tomatoes, Rotel Tomatoes, sour cream, cheese, lettuce, tomatoes

Directions:
Cook ground beef, garlic& onion until tender.
Drain fat.
In large crock pot add remaining ingredients, including all the liquid from each can.
Cook as long as possible, the longer, the better.
Serve in bowls with corn chips or nachos and any topping desired, such as sour cream, shredded cheese, chopped lettuce or tomato.
So Easy Coconut Cream Pie


Ingredients:
coconut, instant vanilla pudding, half-and-half, vanilla, Cool Whip

Directions:
Prepare and bake pie shell.
Toast 1 1/4 cup coconut in the oven until lightly browned.
Whip together pudding, dream whip and half and half together in a large mixing bowl, mixture will be quite thick.
Stir in vanilla and 1 cup coconut and 1/2 cup toasted coconut.
Pour into prepared and cooled pie shell.
Stir 1/2 cup toasted coconut into cool whip and frost pie.
Sprinkle with remaining 1/4 cup toasted coconut.
Refrigerate until serving.
Ninja 3 in 1: Pizza Pasta With Pepperoni


Ingredients:
ground beef, onion, rotini pasta, rotini pasta, water, mozzarella cheese

Directions:
Set pot to STOVETOP HIGH., Add beef and onion to pot., Cook uncovered 10 minutes or until beef is browned. stirring often., Stir in pasta, sauce, and water., Set to STOVETOP MED., Cook uncovered 15-20 minutes or until pasta is tender, stirring occasionally., Stir in pepperoni and 1 cup cheese., Sprinkle with remaining cheese., Turn off pot., Cover and let stand 3 minutes.