xiaoxl/recipe_data huggingface dataset:
Southwestern Fruit Salad Dressing


Ingredients:
confectioners' sugar, triple sec, lime juice

Directions:
Combine all ingredients in a small bowl., Whisk until smooth., Pour over approximately 4 cups fruit of your choice and toss lightly to coat.
Shrimply Delicious Shrimp Salad
Category: salad
By NIKIJO

Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.

Ingredients:
1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
½ cup chopped onion
2  hard-cooked eggs, chopped
¾ cup mayonnaise
salt and pepper to taste

Directions:
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 312
Fat: 24.5 g
Saturated fat: 4.1 g
Carbohydrates: 4.1 g
Sugars: 2 g
Dietary fiber: 0.9 g
Protein: 18.6 g
Cholesterol: 228.7 mg
Sodium: 371.7 mg
Beef and Potato Patties in Béchamel Sauce


Ingredients:
minced beef, pancetta, potatoes, egg, onion, garlic cloves, sea salt, ground black pepper, milk, sea salt, butter, nutmeg, fresh parsley, flour, swiss cheese

Directions:
Mix by hand all ingredients for the patties.
Form 8 tennis ball sized patties.
Fry the patties in peanut oil for 3 – 4 minutes only on one side until golden with a crispy crust.
Place them, next to each other, in an ovenproof casserole. Set aside.
Make the easy a la béchamel sauce: put butter, salt, nutmeg and parsley in cold milk. Bring to the boil, stirring from time to time. Turn the heat to low.
Dissolve flour in some cold water to obtain a thick, smooth mixture. Gradually, stirring constantly, add to the hot milk. Cook for 2 - 3 minutes, making sure that the sauce does not burn. Remove from the heat.
Stir in half of the cheese and pour the sauce over the patties. Cover the casserole with aluminum foil and bake in the oven at 220°C for 45 minutes.
Take the casserole out of the oven, remove the foil and sprinkle the remaining cheese over the patties. Return to the oven for 3 – 4 minutes until the cheese melts.
* Do not squeeze the excess water out of the shredded potatoes.
Buddha's Greek Harmony Bread


Ingredients:
warm water, sugar, active dry yeast, flour, salt, sesame seeds

Directions:
To your KitchenAid (or stand mixer], mix water, sugar, and yeast. Let stand 5 minutes.
Add flour and salt to yeast mixture and knead 2-3 minutes.
Add Greek Seasoning and knead 1-2 minutes more (dough should be firm, not sticky].
Place in oiled metal bowl and cover with a clean kitchen towel. Let rise for 1 hours.
Punch down dough and plaice in an oiled loaf pan. Cover and let rise 30 more minutes.
Preheat oven to 400°F Cut a slit 1/8" deep across the center of the loaf, sprinkle with sesame seeds, and bake for 35-40 minutes.
Let cool on a baking rack for 15 minutes. Remove from loaf pan and cool completely on baking rack. This bread stores well wrapped in plastic wrap.
Roasted Red Pepper & Goat Cheese Quesadillas


Ingredients:
tortillas, butter

Directions:
Lay out 6 tortillas on a table.
Divide the Chavrie® up evenly among the tortillas and spread out to the edges.
Drain the peppers and slice in 1/4 inch strips.
Evenly distribute the roasted red peppers strips among the cheese on the tortillas.
Top each with the remaining tortillas.
Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy.
Place on a towel to drain.
Cut each quesadilla into six wedges and serve with your favorite salsa.
The BEST Lasagna!


Ingredients:
ground beef, garlic, ground oregano, chives, green onion, cream cheese, mozzarella cheese, parmesan-romano cheese mix

Directions:
1. Heat oven to 400. Grease a 13 inch by 9 inch pan. Thoroughly cook the ground beef with the herbs, onions, garlic, chives, and all other seasonings in a large skillet, stirring frequently and breaking up the meat into small chucks. When done, drain out the grease and stir in the pasta sauce. Add a little more garlic and herbs (fit personal taste]. Put the heat on low to warm up the sauce. Set aside.
2. In a medium saucepan over medium-high heat, bring chicken stock to a boil. Add Cream Cheese, turn heat to low, and whisk until smooth, about 6 minutes. Add in a few small dabs of the chopped chives.
3. Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated Mozzarella over the meat mixture and add a handful of the Parmesan and Romano as well. Top with 3 or 4 lasagna noodles.
4.Pour the Cream Cheese sauce over the noodles and cover with another cup of grated Mozzarella. Add in another handful of the Parmesan and Romano over the Mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of all the cheeses, including the Cheddar. Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.] Let cool for 10 to 15 minutes or it will be too gloppy to cut well. That would drive you crazy this late in the game.
5. ENJOY! :] I like to have Garlic Bread served as a side.
The Best Homemade Honey Garlic Sauce
Category: side-dish
By Belinda Carter McDowell

This recipe has been used in our family for years. It's better than any store-bought sauce and so quick and easy to make! Have extra sauce on hand because people will want to use it as a dipping sauce too.

Ingredients:
1 tablespoon canola oil
3 cloves garlic, minced
¾ cup ketchup
½ cup honey
¼ cup soy sauce

Directions:
Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

Prep time: 5 mins
Cook time: 13 mins
Total time: 18 mins
Yields: 2 cups

Calories: 42.9
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 9.2 g
Sugars: 8.8 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 226 mg
M&m Chocolate-Chocolate Cookies


Ingredients:
butter, sugar, light brown sugar, egg, vanilla, flour, baking soda, salt

Directions:
Preheat oven to 350°F.
Cream butter and sugar together; add egg and vanilla and beat until light and fluffy.
In a separate bowl, combine flour, cooca, baking soda, and salt; gradually blend into creamed mixture.
Stir in M&Ms until evenly distributed.
Drop by spoonfuls about 2-inches apart onto an ungreased cookie sheet.
Bake 9-13 muinutes.
Cool and store in an airtight container.
Meatloaf


Ingredients:
salt, pepper, eggs, quick oats, milk, onion, green pepper, rosemary, sage, Worcestershire sauce, ketchup, brown sugar, liquid smoke, garlic powder, onion

Directions:
Mix meatloaf ingredients and shape into a loaf.
(Put the 2 pieces of bread at the bottom of the pan to ketch any left over grease].
Mix ingredients for sauce together(I recommend putting the sauce on the meatloaf half way through baking process].
Place in a loaf pan or on a 13x9 (or whatever size you have] casserole pan.
Bake 1 hour at 350 degrees.
Grilled Cajun Seafood Boil
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill, creating personal pouches loaded with shrimp, potatoes, sausage and corn. It's simple and fun for backyard gatherings, and Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze!

Ingredients:
1 pound small new potatoes, cut into quarters
2 pounds uncooked shrimp, peeled and deveined
1 pound kielbasa sausage, sliced
2 ears corn, cut in half
4 tablespoons unsalted butter
4 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons Creole seasoning (such as Tony Chachere's®)
1 teaspoon fresh cracked black pepper
1  lemon, cut into 4 wedges
Crusty bread
Hot sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Directions:
Heat a grill to about 375 degrees F. Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain. Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface. Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper. Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through. Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 1051.8
Fat: 60.9 g
Saturated fat: 20.8 g
Carbohydrates: 66.8 g
Sugars: 5.7 g
Dietary fiber: 7 g
Protein: 60.6 g
Cholesterol: 451.1 mg
Sodium: 2934.8 mg
Cream of Mushroom Chicken Casserole


Ingredients:
chicken, flour, chicken bouillon cubes, instant chicken bouillon, water, garlic powder, milk

Directions:
Boil or fry chicken until done.
PREHEAT 375°.
FRY METHOD: Season with Cavendar's Greek seasoning mix, shake with flour and fry until completely done.
In bowl mix ingredients together beat with wire whisk.
Place chicken in deep casserole dish.
Cover chicken with soup mixture.
Bake uncovered for 1 hour.
Serve over rice (jasmine (basmati] rice is the best with this recipe].
REDUCED FAT METHOD: Boil skinless chicken until done.
Use the broth instead of the water!
You could also use the broth when cooking the rice.
This method is much lower in fat than the fried method but doesn't taste as good.
Also use the healthy request soups to lower even more in fat sodium and calories.
Applesauce Doughnuts with Buttermilk
Category: bread
By Sue Brown

My mom made these when I was a little girl. We would love to help her and of course eat them afterward. Dust with powdered sugar, granulated sugar or cinnamon. Delicious!

Ingredients:
2 quarts oil for deep frying
¾ cup white sugar
2 tablespoons butter, softened
2  eggs
¾ cup applesauce
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground mace
½ teaspoon ground cinnamon
½ cup buttermilk
¼ cup confectioners' sugar for dusting

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed. Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough  to an even thickness. Cut out doughnuts with a doughnut cutter. Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 2 dozen

Calories: 190.1
Fat: 9 g
Saturated fat: 1.7 g
Carbohydrates: 24.7 g
Sugars: 8.6 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 18.2 mg
Sodium: 171.7 mg
Vegetarian Lasagna With Chavrie Goat Cheese


Ingredients:
eggplant, thyme, eggs, tomato sauce, parmesan cheese, fresh ground black pepper, kosher salt

Directions:
Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
Slice the peppers lengthwise into 1 1/2-inch strips.
Preheat the oven to 375 degrees F.
Mix the Chavrie®, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.
Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.
Spread 1 cup of the tomato sauce into the bottom of an 8x11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash , peppers and pasta.
Spread sauce evenly over pasta.
Dollop spoonfuls of the cheese mixture over the sauce cover.
Repeat with the remaining eggplant, squash, goat cheese, and sauce.
Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more.
Let lasagna stand for 10 minutes before slicing.
Farfalle With Asparagus, Red Onion, Walnuts &  Blue Cheese


Ingredients:
farfalle pasta, asparagus, olive oil, red onions, walnuts, blue cheese, sea salt, ground pepper, red pepper flakes

Directions:
Cook pasta in plenty of salted boiling water according to the package directions. Three (3] minutes before the pasta is done, add the asparagus. Drain.
Meanwhile, over medium heat, toast the walnuts in a large dry skillet until they are aromatic and lightly browned. CAREFUL not to burn. About 2 minutes. Transfer to a bowl to cool. Once cooled, either leave halved or do a rough chop but leave some big pieces.
Over medium heat, heat 2 T of olive oil in a large skillet, add onion and cook until onion is softened and translucent, about 7-9 minutes. I prefer to cook longer until they are caramelized.
Toss the pasta & asparagus with the onion, walnuts and blue cheese. Stir in remaining 1T olive oil. Add salt & pepper, to taste.
Caramel Frappe' -- Just Like Mcdonalds!


Ingredients:
milk, sugar

Directions:
Add these ingredients to blender -., 1 cup of ice., 1/2 cup of milk., 1/2 cup of double strength coffee., 2 tablespoons sugar., 2 tablespoons caramel, Blend well., Pour half into tall glass., Top with whipped cream., Drizzle with caramel., Enjoy!
Wine-Braised Beef Brisket
Category: main-dish
By RickyBobby

This is yummy the day you make it, but is even more delicious the next day.

Ingredients:
1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 (3 pound) beef brisket
1 tablespoon olive oil
1  red onion, sliced
1 (14.5 ounce) can beef broth
1 (8 ounce) can tomato sauce
½ cup red wine

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket. Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside. Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine. Place the brisket back into the roasting pan and cover pan with foil. Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 326.8
Fat: 25.1 g
Saturated fat: 9.4 g
Carbohydrates: 3.3 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 18.4 g
Cholesterol: 69.1 mg
Sodium: 649 mg
Little Cheddar Loaves


Ingredients:
ketchup, brown sugar, prepared mustard, egg, half-and-half, parmesan cheese, onion, Lawry's Seasoned Pepper, beef

Directions:
Combine brown sugar, mustard and ketchup in small dish and mix well.
In separate medium or large bowl, combine remaining ingredients, except ground beef, and mix well.
Preheat conventional oven to 350 degrees (convection oven at 325 degrees].
Add ground beef to mixture in large bowl and mix thoroughly (kneading and squeezing with bare hands works well].
Separate meat loaf mixture into 4 equal sections and shape into loaves.
Spoon and spread brown sugar mixture on top of each loaf.
Bake at 350 degrees for 35 minutes (convection oven at 325 for 30 minutes].
Nana's Snickerdoodle


Ingredients:
sugar, eggs, flour, cream of tartar, baking soda, salt, cinnamon, sugar

Directions:
In a separate bowl, mix Flour, Cream of Tartar, Baking Soda and Salt.  Whisk to combine.
Cream sugar and Crisco/Butter in your Mixer. Xmas 2014 I beat the sugar and butter a lot - whippy texture.  I got very flat cookies.  Read internet and it said cream for only a couple of minutes for thicker less crispy texture --.
Add Eggs one at a time, mixing thoroughly after each egg.
Add flour mixture slowly till combined.
Chill the dough - for a while - hour or more?.
Roll balls into walnut size.
Roll balls into a mixture of sugar and cinnamon.  (Use as much or as little cinnamon as you like].
Bake at 400 for 8 - 10 minutes - but the cookies are BEST undercooked!  (electric Convection oven 375 for 10 minutes ].
Enjoy!
East Indian-Style Spiced Beef With Rice


Ingredients:
beef stew meat, onion, garlic cloves, paprika, ground cumin, salt, ground coriander, ground ginger, cayenne pepper, ground cardamom, ground cloves, pepper, bay leaves, cinnamon stick, water, plain yogurt, cooked rice, peanuts

Directions:
Brown meat in oil in a large pot. Remove with a slotted spoon.
Cook onion and garlic in pot for about 4-5 minutes, stirring (don't let garlic burn].
Add all spices. Stir.
Stir in meat and 1/4 cup water.
Stir in 1 tablespoons yogurt until well combined. Continue adding yogurt 1 tablespoons at a time.
Stir in remaining 1-1/4 cup water.
Cover.  Simmer on low heat for 1 hour.
Remove bay leaves and cinnamon stick.
Serve over hot, cooked rice.
Garnish with chopped peanuts if desired.
Kottlety Pozharskie (Chicken Burger With Coleslaw)


Ingredients:
green cabbage, rice vinegar, sugar, sour cream, milk, ground chicken, butter, ground nutmeg

Directions:
Salade de chou: Placer le chou dans un bol.  Set aside.
In a small saucepan or in a microwave dish in the microwave, bring to boil the vinegar and sugar.  Pour on the cabbage and add sour cream.  Add salt and pepper.  Set aside in the fridge.
Burgers:.
Preheat barbecue to high heat.
In a bowl, soak the bread in milk.  Add chicken, breadcrumbs, butter and nutmeg.  Add salt and pepper.  Mix well until homogeneous.  Shape in 4 patties and coat with breadcrumbs.
Grill the patties around 5 minutes each side.  Grill the kaiser breads.
Put each patty on the braed and garnish generously with coleslaw.
Chicken In Basil Cream
Category: meat-and-poultry
By Emily Daggett

This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor.

Ingredients:
¼ cup milk
¼ cup dried bread crumbs
4  skinless, boneless chicken breasts
3 tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
⅛ teaspoon ground black pepper

Directions:
Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs.  Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

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

Calories: 496
Fat: 35.7 g
Saturated fat: 21.6 g
Carbohydrates: 9.2 g
Sugars: 2.1 g
Dietary fiber: 0.9 g
Protein: 34.2 g
Cholesterol: 182.9 mg
Sodium: 373.3 mg
Mexican Minestrone


Ingredients:
black beans, Mexican-style stewed tomatoes, whole kernel corn, reduced-sodium chicken broth, potatoes, salsa, sour cream

Directions:
Combine all the ingredients except the sour cream in a 3-1/2- or 4-quart slow cooker.  Stir everything together.
Cover and cook on high-heat setting for 7-9 hours.
If desired, top individual servings with sour cream.
Traditional Naan Bread


Ingredients:
milk, all-purpose flour, sugar, salt, yoghurt

Directions:
Whisk warm milk/water with the yeast and sugar until the yeast is dissolved.
Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt.
Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
Punch down dough then knead for 5 minutes.
Divide dough into 6 pieces.
Roll each piece out into 8 inch round nans.
Cover an oven tray with foil and grease the foil.
Brush the nan with a little of the remaining ghee and sprinkle with some of the kalonji.
Cook Nan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
Asparagus and Mushroom Risotto


Ingredients:
fresh garlic cloves, dry white wine, arborio rice, chicken broth, fresh asparagus, portabella mushrooms, parmesan cheese

Directions:
Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
Remove from heat and set aside until risotto is nearly finished cooking.
Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.
Spanakopita (Greek Spinach Pie)


Ingredients:
onion, olive oil, scallions, spinach, fresh dill, kosher salt, ground black pepper, feta, eggs, phyllo dough

Directions:
Preheat the oven to 375°F Add the onions to a pasta pot, pour in the olive oil, and turn the heat to medium-high. Sauté to soften, about 5 minutes. Add the scallions and sauté another minute. Turn the heat to low. Add the spinach in large handfuls and stir until just wilting, not all the way. Turn off the heat. Stir in the dill, salt, and pepper. Stir in the feta and eggs. Mix all together; the filling will be a little watery, and you can drain some if you’d like, but the liquid will not make the pie soggy.
Generously brush an 18- by 13- by 3 1/2-inch roasting pan with olive oil. Unroll the phyllo and keep the sheets on the plastic. Brush the first sheet with some olive oil all over, covering the surface but not making it too soggy. Put in the pan loosely (it’s ok to have folds and bumps in the middle], but make sure the dough reaches the sides. Repeat for four more layers (or half of however many sheets your box has]. Evenly drop the spinach filling over the surface, getting to the edges and corners. Oil the remaining sheets and layer one by one. Tuck the edges in a little. Cut into 12 squares, about 3 by 4 inches, or whatever size you like. Drizzle the cuts and the top with more olive oil. Wipe the edges of the pan, and then bake until the top is crispy and brown, for 1 hour.
Let cool. Cut along the cut lines again to remove from the pan and serve.
Crock Pot Stuffed Bell Peppers


Ingredients:
bell peppers, ground beef, turkey, onion, rice, eggs, milk, ketchup, salt, pepper

Directions:
Combine all ingredients except peppers., Gently pack mixture into peppers which have been capped and seeded., Place in greased slow cooker., Cover. Cook on Low 9-11 hours, or High 5-6 hours.