xiaoxl/recipe_data huggingface dataset:
Stuffed Sweet Potatoes


Ingredients:
sweet potatoes, cream cheese, chili powder, spring onions, butter

Directions:
Preheat the oven to 200C, 400F, gas mark 6.
Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking] and bake in the oven for about 45 minutes or until tender.
While the potatoes are baking, mix together the cream cheese, egg yolk, chilli powder, spring onions and seasoning in a bowl; towards the end of the cooking time, preheat the grill to hot.
When baked, cut the sweet potatoes in half lengthways and, keeping the skins intact, scoop the flesh from the sweet potatoes and add to the cream cheese mixture.
Stir all the ingredients together, then stuff the mixture back into the skins.
Dot the tops with butter, sprinkle with extra chilli powder then brown potatoes under the hot grill; serve immediately.
Soothing Southern Comfort!


Ingredients:
ginger ale, limes, cherries, Drunken Cherries Aka Cherry Bomb

Directions:
In a shaker filled with ice shake southern comfort and lime juice till well frosty cold.
Pour into highball glasses that are filled with ice.
Top with soda and garnish with lime and cherry!
Blueberry Sour Cream Coffee Cake
Category: desserts
By d newman

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Ingredients:
1 cup butter, softened
2 cups white sugar
2  eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9 inch Bundt cake

Calories: 459.3
Fat: 24 g
Saturated fat: 12.8 g
Carbohydrates: 59.5 g
Sugars: 44.4 g
Dietary fiber: 1.3 g
Protein: 4.1 g
Cholesterol: 80.1 mg
Sodium: 222.9 mg
Whole Wheat Chocolate Chunk Biscotti


Ingredients:
honey, coconut oil, vanilla, egg, whole wheat flour, baking powder, salt, walnuts

Directions:
Melt coconut oil and mix with honey, vanilla and egg in a large bowl.
Mix in chocolate chunks and walnuts.
Add whole wheat flour, baking powder and salt and mix well.
Shape into a log (log will be moist -- it helps to spray hands with non-stick vegetable spray when shaping] and bake at 350°F on a parchment paper lined cookie sheet for 30 minutes.
Remove from oven and cool whole log on wire rack for 10 minutes.
Meanwhile lower oven temperature to 325 degrees.
After the 10 minutes, slice log into cookie slices and place back on cookie sheet, leaving space between each cookie.
bake for 15-20 minutes more.
Remove from oven and cool completely on wire rack.
*For variation sometimes I add 1/4 cup baking cocoa with flour.
Tamarind Chili Chicken


Ingredients:
canola oil, mustard seeds, green chilies, onion, tomatoes, diced tomatoes, tamarind pulp, skinless chicken breasts

Directions:
Heat the oil in a wide saucepan and, when hot, add the mustard seeds.
Once the seeds start popping, remove the pan from the heat.
When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.
Fry for 8-10 minutes until the onions are soft.
Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup] and stir.
Stir in the tamarind and coriander seeds and season.
Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.
Smoky Chipotle Mac and Cheese
Category: main-dish
By blancdeblanc

Adding chipotle chiles to this macaroni and cheese dish really adds a nice spicy, smoky kick.

Ingredients:
1 (16 ounce) package elbow macaroni
1 (11 ounce) can condensed Cheddar cheese soup
1 (12 ounce) can evaporated milk
1 pound shredded Colby cheese
1  chipotle chile in adobo sauce, finely chopped
½ cup panko bread crumbs
1 tablespoon olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish. Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole. Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 757.9
Fat: 36.5 g
Saturated fat: 21.2 g
Carbohydrates: 74.1 g
Sugars: 8.6 g
Dietary fiber: 2.9 g
Protein: 34.7 g
Cholesterol: 100.3 mg
Sodium: 964.6 mg
Wedding Belle (Drink)


Ingredients:
"cherry brandy"

Directions:
Shake the gin, Dubonnet, cherry brandy and orange juice over ice cubes in a shaker until well frosted.
Strain into a cocktail glass and serve with the twist of orange peel.
Once-A-Week Vinaigrette - Sara's Secrets


Ingredients:
kosher salt, Dijon mustard, red wine vinegar, sherry wine vinegar, extra virgin olive oil

Directions:
Combine the salt, mustard, and vinegar in a glass measuring cup and whisk with a fork until the salt is dissolved.
Slowly add the oil in a stream, whisking.
The vinaigrette keeps, covered, at room temperature for 1 week or in the refrigerator for a month.
Nonnie's Apple Carrot Raisin Salad


Ingredients:
apple, carrot, raisins, mayonnaise, fresh ground black pepper

Directions:
Mix all ingredients and chill at least 1 hour or more.
(This recipe will feed an army so just adjust to your needs-normally, 1 apple is good for 2 servings.].
Rice and Colorful Vegetables


Ingredients:
raw sugar, salt, lime juice, cooked rice, raisins, olive oil, carrot, red onion, red bell pepper, dried ginger, snow peas, sugar snap peas, black beans, cilantro

Directions:
Whisk sugar, salt and lime juice until dissolved.  Set aside.
Stir raisins into hot rice.  Set aside, keeping warm.
Heat oil in a wide skillet.  Sauté carrot, onion and red pepper until tender, about 5 minutes.  Sprinkle ginger over and add peas, stirring until bright green.  Stir in beans and remove from heat.
Add raisin and rice mixture and lime juice to hot vegetables and mix well.  Transfer to serving bowl and garnish with cilantro.  Serve warm.
Creamy Caramel Apple Dip


Ingredients:
"cream cheese"

Directions:
Place both the cream cheese and caramel ice cream topping into your mixer and blend on high until smooth and fluffy.
Serve with sliced apples.
Dad's Homemade Corn Dogs
Category: main-dish
By BetterCookingForSingleFathers

My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup whole milk
1  large egg
16  large hot dogs
4 cups vegetable oil for frying
16  skewers

Directions:
Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled. Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog. Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated. Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

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

Calories: 545
Fat: 38 g
Saturated fat: 11.9 g
Carbohydrates: 35.5 g
Sugars: 8 g
Dietary fiber: 1.1 g
Protein: 15 g
Cholesterol: 71.3 mg
Sodium: 1347 mg
Not Naughty Nachos


Ingredients:
quinoa, water, olive oil, onion, garlic, chili powder, cumin, cumin, dried oregano, tomato sauce, diced tomatoes with green chilies, sugar, black beans, bell pepper, red bell pepper, chipotle chile in adobo, whole kernel corn, water, corn tortilla chips

Directions:
In a medium pan bring quinoa, 1 1/2 c water and 1 T olive oil to a boil. Reduce heat , cover and simmer 20 minutes, until quinoa is tender and water is absorbed, set aside. Meanwhile in a large pot heat 1 T oil on medium hight. Add onion and minced garlic , cook until translucent, about 5 minutes. Add chili power, cumin, garlic powder , oregano. Stir 1 minute. Stir in tomato sauce, tomatoes, sugar, black beans, bell peppers, chipotle pepper and 1 c water. Bring to a boil then reduce heat cover and simmer 20 minutes. Stir in quinoa, corn and cheese. Heat through. Garnish with sour cream, fresh chopped cilantro and jalapenos(chopped if desired] and salt to taste. Serve warm with tortilla chips.
Notes: Or place on top of tortilla chips as a nacho plate.
Grubs and Bugs


Ingredients:
character(0]

Directions:
Preheat oven to 375°F Grease two baking sheets.  Unroll dough; separate along perforated lines into 24 triangles. (Spray hands with nonstick cooking spray as necessary to prevent dough from sticking to them.].
Cut one piece of dough with serrated knife into three smaller triangles by cutting through widest corner. Repeat with nine additional pieces of dough.  Slice remaining 14 pieces of dough in half.
For Grubs: place 1 cocktail frank on longest side of a larger triangle; fold sides over ends of franks; roll up to opposite point, pinching dough as necessary to completely cover frank.
Place point side down on prepared baking sheet.  Bake for 11 to 15 minutes or until deep golden brown.  Immediately remove from baking sheet to wire rack; cool completely.
For Bugs: place 1 cocktail frank on shortest side of a smaller triangle; roll to opposite point.  With point facing down, poke 3 pretzel pieces into dough along each side to make legs.
Place seam side down on prepared baking sheet.  Repeat with remaining smaller triangles.  Bake for 11 to 15 minutes or until deep golden brown.
Immediately remove from baking sheet to wire rack; cool completely.
Strawberry Pudding Cake


Ingredients:
butter, sugar, eggs, baking soda, buttermilk, all-purpose flour, cinnamon, nutmeg

Directions:
Cream butter and sugar until light and fluffy; add eggs and beat well.
Dissolve baking soda in buttermilk.  Combine dry ingredients.  Add buttermilk mixture and dry ingredients to cream mixture; stir well.
Stir in jam.  Spoon mixture into a greased 8x8 inch square baking pan.  Bake in a 350 degree oven for 35 to 40 minutes or until done.  Serve with vanilla ice cream.  May add an additional teaspoon of jam on top just before serving.
BBQ Baked Beans (Or Slow Cooker)


Ingredients:
bacon, onion, garlic cloves, barbecue sauce, catsup, dark molasses, Dijon mustard, brown sugar

Directions:
Fry bacon and onion until almost burned (add garlic toward the end].
Drain fat.
Place in crock pot or casserole all remaining ingredients, except brown sugar.  Mix.
Sprinkle with brown sugar (Do NOT STIR IN SUGAR!], put on lid.
Cook in slow cooker on low 2 hours.
Or cook in oven at 350°F 1/1/2 hours.
Stir gently.
Let stand with lid on about 1/2 hour before serving.
Quick and Easy Baked Chicken Fajitas
Category: world-cuisine
By Nancy Ball

I've been making chicken fajitas on the stove with packaged taco seasoning for years but always had so much clean up afterwards. This was not only better tasting, but also easier to clean up and way more satisfying! Serve with warm tortillas, sour cream, and shredded cheese. Taco sauce optional.

Ingredients:
¼ cup olive oil, divided
2 pounds boneless skinless chicken breasts, cut into strips
1 teaspoon garlic granules, or to taste
1 teaspoon chili powder, or to taste
1 pinch dried oregano, or to taste
1 pinch ground cumin, or to taste
1 (14.5 ounce) can diced tomatoes for chili
1 large onion, cut in strips
1  green bell pepper, cut into strips, or to taste
1  red bell pepper, cut into strips, or to taste
½ (4 ounce) can chopped green chiles
½ teaspoon seasoned salt, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips. Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt. Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 430.3
Fat: 19.3 g
Saturated fat: 3.5 g
Carbohydrates: 12.1 g
Sugars: 6.5 g
Dietary fiber: 3.3 g
Protein: 49.3 g
Cholesterol: 129 mg
Sodium: 561.8 mg
Anadama Bread
Category: bread
By Behr

This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.

Ingredients:
½ cup water
¼ cup cornmeal
2 tablespoons butter
½ cup molasses
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt

Directions:
Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm. In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes. In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well.  Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 1 loaf

Calories: 271.9
Fat: 3.5 g
Saturated fat: 1.9 g
Carbohydrates: 54.4 g
Sugars: 11.5 g
Dietary fiber: 1.7 g
Protein: 5.5 g
Cholesterol: 7.6 mg
Sodium: 322.3 mg
Cajun Chicken and Sausage Pasta
Category: main-dish
By Kelly Kear Clark

Serve up a spicy dinner for two.

Ingredients:
1  skinless, boneless chicken breast half
½ teaspoon Cajun seasoning, or to taste
1 link pork sausage with jalapeno pepper
4 ounces farfalle (bow tie) pasta
2 tablespoons butter
1  green bell pepper, chopped
½  red bell pepper, chopped
½  onion, chopped
1 clove garlic, chopped
1 ½ cups fat-free half-and-half, divided
1 tablespoon cornstarch, or as needed
1 pinch Cajun seasoning, or to taste
1 pinch dried basil, or to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle both sides of chicken breast with 1/2 teaspoon Cajun seasoning, or to taste. Grill chicken breast and pork sausage on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Transfer to a plate and let rest for 5 minutes. Cut chicken and sausage into bite-size pieces. Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Melt butter in a large skillet over medium heat. Cook and stir green bell pepper, red bell pepper, onion, and garlic in hot butter until slightly softened, 2 to 3 minutes. Stir chicken and sausage pieces into vegetables, reduce heat to medium-low, and pour 1 cup half-and-half into skillet. Stir to combine. Mix cornstarch into remaining 1/2 cup half-and-half in a small bowl until smooth; pour into skillet and stir until sauce simmers and thickens, about 5 minutes. Toss cooked farfalle pasta into mixture until coated; season with additional Cajun seasoning and dried basil.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 561.4
Fat: 18.8 g
Saturated fat: 10 g
Carbohydrates: 72 g
Sugars: 16.1 g
Dietary fiber: 4.8 g
Protein: 27.4 g
Cholesterol: 79.4 mg
Sodium: 628.8 mg
Orange-Gingerbread Cheesecake Bars
Category: desserts
By Kim

A spicy, molasses-y cookie crust and topping with a creamy cheesecake filling makes for a lovely treat! I enjoy the orange-gingerbread flavor combination--but if you're not a fan, just leave out the orange zest.

Ingredients:
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
¾ cup firmly packed dark brown sugar
½ cup unsalted butter, softened
1  egg
1 teaspoon vanilla extract
½ cup molasses
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 pinch salt
2  eggs
1 ½ teaspoons vanilla extract
1 teaspoon grated orange zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment. Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined. Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses. Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking. Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down. Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 20 cheesecake bars

Calories: 258.4
Fat: 13.3 g
Saturated fat: 8.1 g
Carbohydrates: 31 g
Sugars: 17.8 g
Dietary fiber: 0.5 g
Protein: 4.2 g
Cholesterol: 64.7 mg
Sodium: 183.1 mg
Cebollas Curtidas (Mexican Pickled Onions)


Ingredients:
beet, garlic cloves, bay leaves, white wine vinegar, red onion, lime juice, lime zest, grapefruit juice, salt

Directions:
Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
Put onions in a medium bowl.  Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
Drain onions and return to bowl.  Add sour orange juice (or lime juice, lime zest and grapefruit juice] and salt to taste and toss well.
Cover and marinate in the refrigerator for 1 hour before serving.
Crab Ceviche
Category: salad
By LOUISGUCCI

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

Ingredients:
1 (8 ounce) package imitation crabmeat, flaked
2 large tomatoes, chopped
1  red onion, finely chopped
½ bunch cilantro, chopped
2  limes, juiced
3  serrano peppers, finely chopped
1 tablespoon olive oil
salt and pepper to taste

Directions:
Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers.  Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Prep time: 40 mins
Total time: 40 mins
Yields: 8 servings

Calories: 61.8
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 9.3 g
Sugars: 3.9 g
Dietary fiber: 1.6 g
Protein: 2.9 g
Cholesterol: 5.6 mg
Sodium: 240.5 mg
Mushroom Wine Sauced Chicken


Ingredients:
boneless skinless chicken breasts, butter, mushroom, white wine, water

Directions:
Cook chicken 5 minutes in butter.
Add mushrooms and almonds.
Cook chicken 5-10 minutes or until cooked. It depends on the thickness of the chicken.
Remove and cover to keep warm.
Meanwhile mix wine, soup and water. Heat until slightly thickened and warm (should only take about 2 - 3 minutes.
Spoon over chicken and serve.
** I double the sauce ingredients (wine through to soup if serving with rice or pasta to spoon over it as well.
Stuffed Shell Muffins #Ragu


Ingredients:
jumbo pasta shells, egg, feta cheese, mozzarella cheese, garlic powder, shrimp

Directions:
Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just before al dente, about 9 minutes. Drain well and pat the shells dry.
Preheat the oven to 350 degrees F.
In a medium small lightly beat the egg. Add in the cheeses, greek seasoning and 1 cup of the Ragu sauce. Stir until the mixture is well combined.
On a floured board, roll out crescent dough pressing the any seams together to seal.  Sprinkle with the garlic powder. Cut the dough sheet into 12 equal squares.
Coat a 12 cup muffin tin with cooking spray. Place each dough square in the muffin cups.
Fill each cooked shell with one shrimp and a tablespoon of the Ragu cheese mixture. Place inside muffin tin with the crescent dough, and pull dough around the jumbo shell to seal.
Cook shells in the preheated oven for 12-15 minutes or until crescent dough is brown. Serve with the remaining cup of Ragu sauce for dipping.