xiaoxl/recipe_data huggingface dataset:
Coconut Chocolate Biscotti


Ingredients:
unbleached all-purpose flour, baking powder, table salt, unsalted butter, light brown sugar, eggs, pure vanilla extract, sweetened flaked coconut

Directions:
In a medium bowl, whisk the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
Mix in the vanilla and then the coconut until well combined.
With the mixer on low speed, gradually add the flour mixture and mix just until combined.
The dough will be sticky.
With the mixer still on low, mix in the chocolate chips (and almonds, if using] .
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Position a rack in the center of the oven and heat the oven to 350°F.
Line a large cookie sheet with parchment.
Divide the dough into equal halves and place on the cookie sheet.
Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high.
Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
Cool about 30 minutes on the cookie sheet.
Reduce the oven temperature to 325°F.
Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal.
When slicing, hold the sides of the loaf near each cut to keep the slices neat.
Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
Stuffed Tomatoes #A1


Ingredients:
ground turkey, fresh spinach, black pepper, flour, tomatoes

Directions:
Cook ground turkey in large skillet.
Before turkey is completely done, add fresh spinach.
Stir in goat cheese, A-1 sauce and black pepper.
Cook the turkey mixture until fulled done.   Add 1-3 teaspoons of flour to absorb any liquid in skillet.
Cook additional 2-3 minutes.
Stuff turkey mixture into 6 hot house tomatoes which have been washed, tops cut off and insides scooped out.
Fresh Ginger Muffins (Gluten and Dairy Free)


Ingredients:
lemon zest, eggs, xanthan gum, guar gum, salt, baking soda

Directions:
Preheat oven to 375°F Grease muffin tins or use paper liners.
Peel a chunk of fresh gingerroot and grate it very finely, then cut off another chunk and grate it, until you have 2 oz or about 1/4 cup.
Grind the sugar (I use my good old electric coffeegrinder for this].
In a small saucepan, slowly heat half of the sugar and the grated gingerroot until all sugar has melted and mixture is hot.
Turn off heat and stir in lemon zest.
Cream the remaining sugar with the margarine until well combined, then stir in eggs one by one.
Add the soy yogurt and mix until smooth. Stir in ginger-lemon mixture.
Sift flours, salt, guar/xanthan gum and baking soda together in a separate bowl. Note 1: If your cake flour mix already contains xanthan or guar gum, there's no need to add extra. Note 2: If you use a store bought mix, there will probably be a leavening agent in it already, in this case add only 3/8 tsp baking soda.
Add the dry mixture to the wet mixture gradually. Beat until smooth.
Fill up the muffin tins so that each cup is almost full (they will rise up beautifully but sink back in for 20% or so ;-]]
Bake for 25 to 30 minutes.
Let cool for a couple of minutes and transfer to a wire rack, until cool enough to handle.
Serve warm.
Air Fryer Portobello Pizzas for Two
Category: side-dish
By Soup Loving Nicole

Air fryer mushroom pizzas for two made easy in the air fryer. Feel free to use your favorite pizza toppings.

Ingredients:
2 tablespoons olive oil
2  portobello mushroom caps, gills removed
1 teaspoon Italian seasoning
6 tablespoons pizza sauce
5 tablespoons shredded mozzarella cheese, divided
2 tablespoons sliced black olives
8  pepperoni slices

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Rub 1 tablespoon olive oil over each mushroom. Sprinkle 1/2 teaspoon Italian seasoning inside each. Set mushrooms in the air fryer basket, cap sides up. Air fry for 3 minutes. Flip mushrooms over so that the cap is facedown in the basket. Divide pizza sauce between the 2 mushrooms. Cover with 2 tablespoons shredded mozzarella and 1 tablespoon sliced olives. Air fry for 3 minutes. Place 4 pepperoni slices on each pizza and cover with remaining mozzarella cheese. It is important to weigh the pepperoni down with cheese or the fan will blow them off the pizza. Air fry until cheese is melted and pepperoni is browned, about 2 minutes.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 2 individual portobello pizzas

Calories: 244.9
Fat: 20.9 g
Saturated fat: 5 g
Carbohydrates: 7.3 g
Sugars: 2.2 g
Dietary fiber: 1.7 g
Protein: 7.7 g
Cholesterol: 19.7 mg
Sodium: 564.2 mg
Banana Smoothie / Banana Oats Smoothie


Ingredients:
bananas, skim milk, ground nutmeg, oats, sugar, honey, vanilla essence

Directions:
Chop up bananas., Place all Ingredients in a blender., Blend on high speed for 30 seconds or until everything is smooth., Pour this Banana Smoothie in to long glasses and have it immediately or chilled.
Forgotten Stew


Ingredients:
beef, celery ribs, carrots, onions, water, potatoes, salt, paprika, pepper, thyme, basil

Directions:
Place all ingredients in a 3 quart casserole & stir until well mixed.
Cover tightly & bake in a 350F oven for about 3 hours.
Serve with baking powder biscuits or warm rolls.
This is almost way too easy, but it does work. If you want you can flour & brwon the beef cubes first, but if you want the easy way, this is it and it is still really good.
French Onion Shepherd's Pie
Category: main-dish
By SandyH

Easy shepherd's pie with ground beef and French onion soup that tastes great.

Ingredients:
5 medium potatoes, peeled and cubed
1 cup shredded Cheddar cheese, divided
⅛ cup milk
1  green onion, chopped
1 tablespoon salted butter
1 pound ground beef
2 tablespoons all-purpose flour
¼ teaspoon ground black pepper, or more to taste
1 (10.5 ounce) can condensed French onion soup
¼ cup water
1 cup frozen peas

Directions:
Preheat the oven to 375 degrees F (190 degrees C). 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 10 minutes. Drain. Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water. Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture. Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper. Bake in the preheated oven until hot and bubbly, about 20 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 638.9
Fat: 27.7 g
Saturated fat: 13.6 g
Carbohydrates: 62.2 g
Sugars: 7.6 g
Dietary fiber: 8.3 g
Protein: 36 g
Cholesterol: 111.8 mg
Sodium: 965.5 mg
Hot Lemony Coffee


Ingredients:
sugar, lemon juice

Directions:
Pour hot coffee into saucepan. Stir in sugar and simmer until dissolved., Add orange and lemon juice. Stir in rind., Pour coffee mixture into four cups., Top with whipping cream and grarnish with orange rind.
Composed Dilled Tuna Salad


Ingredients:
chunk light tuna, mayonnaise, lemon juice, fresh dill, green onions, capers, fresh dill, cucumber, carrot curls, baguette

Directions:
In a medium bowl, stir together the tuna (be sure that it is very well drained], mayonnaise, lemon juice, finely chopped dill, 1 tablespoon thinly sliced green onions, and 1 teaspoon finely chopped capers. Season to taste with salt and pepper. Cover and chill until serving time.
Make carrot curls: use a vegetable peeler to slice off thin strips of carrot; plunge the carrots into ice water to curl. Drain before using.
For each serving, place the tuna mixture into a small rounded bowl and pack down with a rubber spatula.
Overturn the bowl onto a salad plate and lift it away.
Create a border with fanned cucumber slices, tuck in a few sprigs of fresh dill topped with carrot curls and slices of green onion.
Stud the tuna salad mound with a few whole capers and sliced green onions, and top with a slice of cucumber and sprig of fresh dill.
Serve with crisp whole wheat crackers or a baguette.
Authentic Pizza Margherita
Category: main-dish
By Allrecipes

Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt.

Ingredients:
3 ½ cups all-purpose flour
1 teaspoon salt
1 cup water
1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup flour for dusting
2 cups pizza sauce
20 slices fresh mozzarella cheese
20 leaves fresh basil
olive oil
sea salt to taste

Directions:
Stir flour and 1 teaspoon salt in a bowl. Set aside. Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes. Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball. Preheat oven with a pizza stone to 500 degrees F (260 degrees C). Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls. Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 45 mins
Yields: 4 pizzas

Calories: 965.9
Fat: 37 g
Saturated fat: 16.2 g
Carbohydrates: 105.8 g
Sugars: 6 g
Dietary fiber: 5.5 g
Protein: 48.7 g
Cholesterol: 89.6 mg
Sodium: 2187.4 mg
Tortellini With Edamame and Smoked Sausage


Ingredients:
edamame, smoked sausage, ground ginger

Directions:
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
Mix Italian dressing, ginger and teriyaki sauce.
Toss everything together with the Italian dressing mixture and heat through one final time.
A Man's Cookie


Ingredients:
shortening, brown sugar, granulated sugar, egg, vanilla, salt, quick-cooking oats, flour, baking powder, baking soda, coconut

Directions:
"Cream together shortening and sugars. Add egg and vanilla and blend well. Stir in remaining ingredients. Roll into walnut sized balls and place on ungreased sheets. Bake in 350 degree oven for about 10-12 minutes or until barely brown or they'll be too crispy when cool."
Gluten-Free Orange Creamsicle Cupcakes


Ingredients:
unsweetened coconut milk, apple cider vinegar, sorghum flour, potato starch, baking powder, baking soda, kosher salt, granulated sugar, canola oil, vanilla extract, unsalted butter, vegetable shortening, confectioners' sugar, orange zest, vanilla extract

Directions:
For the batter: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Place 12 paper liners in a cupcake pan.
Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.
Sift together the sorghum flour, potato starch, cornstarch, baking powder, baking soda and salt in a large bowl. Stir in the coconut milk and apple cider mixture. Add the granulated sugar, orange juice, oil and vanilla extract. Whisk for 1 minute. The batter should become smooth and start to thicken up. Fill each cupcake liner two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes.
Cool the cupcakes until no longer warm to the touch, 30 minutes.
For the frosting: Add the butter and shortening to large bowl and whisk together. Sift in the confectioners' sugar. Pour in the orange juice, zest and vanilla extract, and whisk until smooth.
Spread the frosting (about 3 tablespoons each] onto the cooled cupcakes.
Pressure Cooker Double Dhal


Ingredients:
channa dal, green lentil, boiling water, garlic cloves, onions, turmeric, cumin, garam masala, chili powder, sultana, salt, pepper, potatoes, sweet potatoes, olive oil

Directions:
Rinse chana dal and lentils until water runs clear.
Heat olive oil in pressure cooker and soften onions and garlic.
Add all other ingredients apart from garam masala, salt and sultanas to pressure cooker.
Lid and bring up to pressure.
Reduce heat and cook for 10 minutes.
Release pressure and open lid carefully.
Add sultanas, salt and garam masala.
Check for seasoning and add chili flakes and pepper to taste.
Check doneness of potatoes and lentils and simmer until soft.
Island Pineapple Rum


Ingredients:
"white rum"

Directions:
Shake all ingredients together and strain into a chilled wine glass., Garnish with a spear if pineapple if desired.
Green Beans Caesar


Ingredients:
fresh green beans, French style green beans, white vinegar, salt, garlic, pepper, parmesan cheese, butter, margarine

Directions:
If using fresh beans, prepare and cook beans, cut into 1 inch pieces, until crisp tender.
Plunge quickly into icewater to stop cooking.
Drain.
Heat oven to 350 F.
Toss beans with salad oil, vinegar, onion, salt, garlic and pepper.
Pour into ungreased 1 qt casserole.
Stir together the bread crumbs, cheese and butter; sprinkle over the beans.
Bake uncovered about 30 minutes, or until heated through.
At Home Cappuccino


Ingredients:
granulated sugar, coffee, cinnamon, chocolate

Directions:
Place milk in 2-cup glass measuring cup.  Heat in saucepan on stovetop until hot but not boiling.
Place hot milk and sugar in a blender container. Cover with a vented lid and blend until frothy, about 1 minute.
To serve, divide coffee among 4 cups. Top each with frothy milk. Sprinkle with cinnamon or grated chocolate. Sip and enjoy!
Coffee Banana Scones


Ingredients:
all-purpose flour, baking powder, salt, granulated sugar, butter, banana, milk, strong black coffee, vanilla

Directions:
In large bowl, combine flour, baking powder, salt and sugar.
Cut in butter until mixture resembles fine crumbs.
In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
On lightly floured board, knead dough lightly for about 30 seconds.
Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
Bake in 425 F oven for 15 minutes or until lightly browned.
Makes about 10 scones.
Hot Chicken Dip
Category: appetizers-and-snacks
By BBADEN

Try this zippy new dip with tortilla chips! Packed with chicken flavor and mildly spicy, it's sure to be a hit!

Ingredients:
2 (10 ounce) cans chunk chicken
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese
2 (10.75 ounce) cans  condensed cream of chicken soup

Directions:
In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 cups

Calories: 48.2
Fat: 3.3 g
Saturated fat: 1.5 g
Carbohydrates: 1.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 13.4 mg
Sodium: 189.7 mg
Homemade Egg Substitute


Ingredients:
character(0]

Directions:
Combine all ingredients in a mixing bowl; whisk until smooth.
Store in a glass container or jar in the refrigerator for up to 1 week and also freezes well.
To make scrambled eggs; fry slowly over low heat in a nonstick frypan.
Note: one serving is 1/4 cup (1 egg equivalent].
Lobster Ravioli in Tomato Cream Sauce with Shrimp
Category: world-cuisine
By ugamuddy

Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Ingredients:
½ pound unpeeled large shrimp
1  yellow onion, quartered
2 stalks celery with leaves, cut into pieces
1  lemon, halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
½ cup chopped fresh flat-leaf parsley
3 cups water
1 tablespoon unsalted butter
1  shallot, minced
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
½ cup heavy cream
salt and freshly ground black pepper to taste
16  lobster ravioli
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Directions:
Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces. To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside. Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes. Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary. Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce. Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 appetizer-size portions

Calories: 606.2
Fat: 20 g
Saturated fat: 11.3 g
Carbohydrates: 68.7 g
Sugars: 7.7 g
Dietary fiber: 7.8 g
Protein: 28.7 g
Cholesterol: 174.3 mg
Sodium: 910.7 mg
" Sweet Life" Sweet Potato Focaccia


Ingredients:
warm water, honey, extra virgin olive oil, rosemary, sweet potato, salt, whole wheat flour, flour, unbleached all-purpose flour, extra virgin olive oil, yellow cornmeal, garlic clove, rosemary, asiago cheese, black pepper, red cayenne pepper, extra virgin olive oil, coarse salt

Directions:
In a medium bowl, stir together warm water, honey & yeast. Let stand 2 to 3 minutes.
Add olive oil, rosemary, Italian spice, sweet potatoes, salt, ww flour & Italian-style flour. Stir vigorously for about 2 minutes. Gradually stir in enough ap flour to make a soft dough.
Turn out on lightly floured surface and knead in enough of the remaining ap flour to make a workable dough. Knead 5 to 8 minutes. Dough will be sticky but workable. Place in a lightly oiled bowl. Cover. Let rise 1 1/2 hours in a warm place; alternatively cover dough & refrigerate 6 hours or overnight.
Allow dough to warm at least 30 minutes before shaping. .
Line a 18 x 13 1 inch pan with parchment paper & sprinkle with cornmeal. Gently press dough over the cornmeal dusted paper, stretching dough into a 15 x 11 x 1 inch rectangle. Cover dough & let rise 15 to 20 minutes.
Preheat oven to 400°F.
Dimple the dough vigorously with your fingertips, leaving up to 1/2 inch deep indentations. Sprinkle garlic, rosemary, Asiago cheese, black pepper & cayenne pepper over top. Drizzle with olive oil; sprinkle with coarse salt.
Bake 15 to 20 minutes or until golden brown.
Serve warm or at room temperature.
Baked Brie With Cranberries


Ingredients:
parsley, thyme, dried cranberries, egg, cranberries, orange zest, sugar, arugula, lettuce leaf, garlic clove, fresh chives

Directions:
Preheat oven to 425°F  Grease a baking sheet.
To make the relish place the cranberries together with the grated orange zest and juice, ginger and sugar in a blender or food processor to a coarse purée.  Leave to stand for 1 hour before serving.
To make the baked Brie, mix the tasted bread crumbs with the parsley, thyme and dried cranberries.  Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture.
Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes.  Remove the Brie from the oven and leave to cool briefly,.
Arrange the arugula or lettuce leaves on 4 plates.  Spoon some cranberry relish on the plates and place the warm Brie on slices of toasted Fench Bread, that have been rubbed with a garlic half, and extra cranberry relish.  Garnish with chives.
Frozen Iced Tea


Ingredients:
boiling water, sugar, water, light corn syrup, fresh lemon juice

Directions:
Place tea bags in a large bowl.  Pour boiling water over tea bags; steep 10 minutes.  Remove and discard tea bags.
Combine sugar, 1/2 cup water, and corn syrup in a saucepan; bring to a boil over medium-high heat.
Remove from heat; let stand 5 minutes.
Add sugar mixture and fresh lemon juice to tea, stirring to combine.  Let cool to room temperature.
Pour cooled tea mixture into a 13x9-inch baking dish; cover and freeze for at least 6 hours or until firm.
Remove tea mixture from freezer.  Scrape entire mixture with a fork until fluffy.
Serve in sorbet cups or other small dishes.  Can garnish with lemon slices and mint sprigs if desired.
Can be frozen in a sealed container for up to 1 month.
Cabbage Non-Rolls (Casserole)


Ingredients:
garlic, salt, black pepper, sweet Hungarian paprika, ground cumin, fennel seed, turkey, onion, carrot, celery, cabbage, sauerkraut, rice, crushed tomatoes, water, broth

Directions:
Preheat the oven to 350°F.
Mix the seasonings in a small bowl and set aside.
Peel and chop the onion, peel and grate the carrot, and chop the celery.
Break up the meat and cook it in a skillet until browned through. If it is very lean, you may need to add a little oil.
Add the onion, carrot and celery after it has cooked for a few minutes.
When the meat is browned and the vegetables softened, add the spices and mix them in.
Let cook just until the garlic is fragrant.
Remove the meat mixture to a very large lasagne pan or shallow casserole.
Mix in the chopped cabbage, sauerkraut, rice and tomatoes.
Spread evenly in the pan.
Add the water; it should come up to near the top of the mixture.
Cover the pan with foil.
Bake at 350°F for one hour; stirring once in the middle.