xiaoxl/recipe_data huggingface dataset:
Cheesy Steak Sandwich Pockets


Ingredients:
olive oil, fresh basil leaves, havarti cheese

Directions:
Preheat oven to 400°F.
In a frying pan, heat oil. When it's hot add steak and red peppers and cook until the steak is done to how you like it. Remove pan from heat and stir in basil.
Cut pizza dough into 3 equal pieces. Let sit at room temperature for a few minutes so it's easier to work with. Roll out each piece and stretch the dough until it is round and about 6" wide. Patch up any holes and place dough circles on a cookie sheet.
Place 1/3 of the steak and pepper mixture on one half of each dough round, keeping 1/2" of the border uncovered. Cover each with 1 piece of cheese. Fold the dough over and press down on the edges gently with a fork to seal.
Place cookie sheet in oven and bake sandwich pockets for 9-12 minutes or until pockets are lightly browned.
Low-Fat Cinnamon Tortilla Chips


Ingredients:
flour tortillas, water, sugar, cinnamon

Directions:
Preheat oven to 450°., Cut the flour tortillas into 6 wedges each. Brush cut edges with water., Sprinkle with a mixture of 1 tablespoon sugar and 1/2 tablespoon cinnamon., Bake 5 to 10 minutes or until crisp., Serve with fruit salsa.
Mustard Greens


Ingredients:
chorizo sausage, low sodium beef broth, pepper

Directions:
Trim the leaves of the greens from the stems and discard the stems.
Heat chorizo in the bottom of the pressure cooker with the top off until browned.
Add beef stock to the pot, making sure to scrape sausage off the sides. Add some of the greens to the pot and mix to cover as much as possible with the chorizo/stock mixture.
Add the remaining greens to the pot, pressing down to close the pot. This will be well past the "maximum" line, but don't worry as they will wilt significantly below the line by the time they're done.
Seal the pressure cooker and cook for 15 minutes. Stream cold water on the lid - avoiding the vent! - to cool the pressure cooker enough to safely open.
Drain the greens to remove excess moisture. Season with pepper, garlic salt, and hot sauce.
Bengali Potatoes


Ingredients:
potatoes, mustard seeds, dry mustard, garlic, ginger, turmeric, green chili peppers, salt, pepper

Directions:
add oil to hot pan, add spices  stirring after each addition, add ginger, stir, add garlic., stir, add chilies stir, add potatoes fry gently so they dont fall apart should be round balls., cook until golden color about 10 minutes.
Shrimp with Ginger and Snow Peas
Category: world-cuisine
By flash1400

This light, Spring shrimp dish is highly flavored with caramelized onions, ginger, garlic, and cilantro. It's great served over couscous!

Ingredients:
1 ½ teaspoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
3 tablespoons minced fresh ginger
¾ cup white wine
1 pound medium shrimp - peeled and deveined
1 cup snow peas
salt and pepper to taste
½ cup chopped fresh cilantro

Directions:
Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil. Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 174
Fat: 2.9 g
Saturated fat: 0.5 g
Carbohydrates: 8 g
Sugars: 3.2 g
Dietary fiber: 1.6 g
Protein: 19.9 g
Cholesterol: 172.6 mg
Sodium: 206.5 mg
Buttered Noodles With Toasted Sage


Ingredients:
unsalted butter, sage leaf, garlic cloves, parmesan cheese, parmesan cheese, salt

Directions:
Bring pot of salted water to a boil.
In a skillet, melt 4 tablespoons of butter.
Add sage and cook over moderate heat until crisp; with a slotted spoon, transfer to a small bowl.
Add 1 more tablespoon of butter to the skillet.
Add garlic and rosemary and cook until fragrant; about 1 minute.
Add stock and boil until reduced to 1 cup; about 8 minutes.
Cover skillet and remove from heat.
Cook noodles until al dente; drain.
Return noodles to pot.
Add reduced stock and the remaining 3 tablespoons of butter and toss well.
Stir in 1/2 cup of grated cheese and season with salt & pepper.
Transfer to bowl, top with toasted sage and remaining 2 tablespoons of grated cheese.
Serve right away.
Meatballs With Dried Cranberry-apricot Sauce


Ingredients:
ground turkey, onion, milk, egg, dried parsley flakes, poultry seasoning, Worcestershire sauce, salt, ground black pepper, ketchup, dried cranberries

Directions:
Mix together ground turkey, bread crumbs, onion, milk, egg, parsley flakes, poultry seasoning, Worcestershire sauce, salt and pepper.
Shape into one-inch balls.
Brown meatballs in a large non-stick skillet over medium heat.
Remove meatballs from pan and remove any fat from the pan also.
Heat ketchup and apricot preserves in the skillet, stirring until blended.
Add dried cranberries to the sauce mixture.
Add meatballs until coated with sauce. Simmer uncovered 30 minutes, stirring occasionally.
Vegan (Strict Vegetarian) Pumpkin Pie


Ingredients:
silken tofu, pumpkin, brown sugar, salt, pumpkin pie spice, cinnamon, dried ginger, ground cloves, allspice, nutmeg, vegan pie crusts

Directions:
Heat oven to 375F.
Blend the tofu in a food processor or with a blender until smooth and cream-like; the blending may take three or four minutes total.
Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades.
Add two heaping cups of cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down.
The result should be a light orange-colored paste with no lumps of tofu.
Put the paste into a large mixing bowl and add the sugar, salt, and spices.
Mix well and spoon it into two pie crusts; top with small bits of crust cut into shapes, if desired.
Bake 30 to 40 minutes or until the crusts are dark brown (but not burned].
Diabetic Roasted Tomatoes


Ingredients:
plum tomatoes, salt, black pepper

Directions:
Put oven rack in middle position and preheat oven to 375°F.
Arrange tomatoes, cut sides up, in 1 layer in an 8- to 9-inch glass baking dish and sprinkle with salt and pepper.
Roast until skins are wrinkled and beginning to brown, about 30 minutes. Keep warm, covered with foil, until ready to serve.
Copycat Chick-fil-A® Slaw
Category: salad
By Patricia Albert Ramirez

Very close to the slaw you get at Chick-fil-A®.

Ingredients:
½ cup buttermilk
½ cup mayonnaise
⅓ cup white sugar
2 tablespoons lemon juice
2 tablespoons white vinegar
½ teaspoon salt
⅛ tablespoon ground black pepper
1 small head cabbage, finely shredded
1 small carrot, finely shredded

Directions:
Whisk buttermilk, mayonnaise, sugar, lemon juice, vinegar, salt, and pepper together in a bowl. Toss cabbage and carrot together in a large bowl. Drizzle dressing over the cabbage mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 4 cups

Calories: 163.2
Fat: 11.2 g
Saturated fat: 1.8 g
Carbohydrates: 15.7 g
Sugars: 12.5 g
Dietary fiber: 2.4 g
Protein: 1.9 g
Cholesterol: 5.8 mg
Sodium: 260 mg
Black Bean Donuts


Ingredients:
black beans, baking powder, baking soda, apple cider vinegar, vanilla, cocoa powder, salt, artificial sweetener, sugar, egg, applesauce, peanut butter, powdered sugar, milk, vanilla

Directions:
Blend all donut ingredients together in a food processor or blender.
Transfer batter to donut pans sprayed with cooking spray.
Bake at 350 Fahrenheit for about 10 minutes (until a toothpick comes out clean].
While they bake, prepare your glaze by mixing ingredients together and adjusting consistency adding milk to thin out and powdered sugar to thicken.
Immediately remove from the pan (when it’s a safe temperature to touch] and dip into a bowl of the glaze. Transfer to a baking rack and allow the donut to cool and glaze to harden.
Enjoy!
Spinach and Leek White Bean Soup
Category: soups-stews-and-chili
By BETH4KIDS

White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.

Ingredients:
2 teaspoons olive oil
4  leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2  bay leaves
2 teaspoons ground cumin
½ cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Directions:
Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 (1 cup) servings

Calories: 178.9
Fat: 2 g
Saturated fat: 0.2 g
Carbohydrates: 30.6 g
Sugars: 1.8 g
Dietary fiber: 5.8 g
Protein: 9.4 g
Sodium: 432.2 mg
Yum Yum Sauce
Category: side-dish
By Maybole

Japanese steakhouse white sauce.

Ingredients:
1 teaspoon tomato paste
1 tablespoon melted butter
½ teaspoon garlic powder
¼ teaspoon paprika
1 ¼ cups mayonnaise
1 teaspoon white sugar
1 pinch cayenne pepper
¼ cup water

Directions:
Whisk tomato paste, melted butter, garlic powder, paprika, mayonnaise, sugar, cayenne pepper, and water together until smooth. Cover and refrigerate overnight.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 1 1/2 cups

Calories: 175.3
Fat: 19.2 g
Saturated fat: 3.3 g
Carbohydrates: 1.3 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 11.3 mg
Sodium: 141 mg
Salt and Pepper Skillet Fries
Category: side-dish
By miskyn

These quick and easy French fries made in a skillet are sure to please.

Ingredients:
2 tablespoons olive oil
1 teaspoon butter
3 large potatoes, sliced lengthwise into 1/2-inch circles and cut into 1/2-inch strips
¼ teaspoon coarse sea salt
¼ teaspoon cracked black pepper

Directions:
Heat olive oil and butter in a skillet over medium heat. Cook and stir potato strips in the hot oil-butter until browned on all sides, 20 to 25 minutes. Transfer fries to a paper towel-lined plate; season with salt and pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 282.1
Fat: 8 g
Saturated fat: 1.6 g
Carbohydrates: 48.4 g
Sugars: 2.2 g
Dietary fiber: 6.1 g
Protein: 5.6 g
Cholesterol: 2.7 mg
Sodium: 134 mg
Ultra Light Banana-Vanilla Ice Cream Without an Ice Cream Maker


Ingredients:
skim milk, sugar, bananas, vanilla bean

Directions:
Shake condensed milk can thoroughly. Stir milk and condensed milk in a large pot and heat on medium high until it starts to boil, then immediately remove from the heat.
Whisk egg yolks together, then combine with sugar until thoroughly blended.  Mash up bananas and blend into sugar-egg mixture.
Gradually stir the sugar-egg-banana mixture into the hot milk mixture until blended.
If using vanilla extract, use 1 teaspoon in place of a fresh vanilla bean. If not, then split vanilla bean lengthwise and scrape out the insides.
Return pot to the heat and add vanilla bean scrapings plus the bean itself. Heat on medium low for 2-3 minutes, stirring constantly.
Remove from heat. Pour mixture through fine mesh sieve into a new container and discard all solids. Immerse container in an ice bath to lower the temperature.
IF YOU HAVE AN ICE CREAM MAKER, ADD MIXTURE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. IF NOT, THEN PERFORM THE FOLLOWING STEPS.
Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works best, but is not essential.
Place the cold mixture into the cold pan.
Chill for about 20 minutes and check your ice cream. As the edges start to freeze, scrape the edges and stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. Return to the freezer.
Stir ice cream vigorously every 30 minutes until it is firmly frozen. You will need to use  a more sturdy spoon to stir as the mixture hardens. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat and continue the process.
Store ice cream in a sealed freezer container until ready to serve.
Ginger Spice Cookies


Ingredients:
all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, salt, crystallized ginger, brown sugar, unsalted butter, egg, molasses, sugar

Directions:
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F Lightly butter 2 baking sheets, or line with parchment paper. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.]
Makes about 30.
* The original recipe called for light molasses and dark brown sugar.  I found that regular molasses and light brown sugar worked great.  The original recipe also called for 1/4 cup shortening and 1/4 cup butter.  I followed the suggestions to omit the shortening and to use 1/2 cup of butter and it also worked out great.
Peachy Bread Pudding with Caramel Sauce
Category: desserts
By jowolf2

This rich and creamy bread pudding is a truly decadent and comforting dessert.

Ingredients:
2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3  eggs, lightly beaten
1 ¼ cups hot water
¼ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes. While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 1 - 9x13 inch baking dish

Calories: 455.6
Fat: 19.5 g
Saturated fat: 11.6 g
Carbohydrates: 60.9 g
Sugars: 35.9 g
Dietary fiber: 1.1 g
Protein: 10.1 g
Cholesterol: 105.7 mg
Sodium: 449.5 mg
Classic Champagne Cocktail


Ingredients:
cognac, brandy, maraschino cherries

Directions:
For each cocktail, place 1 drop Angostura bitters on a sugar cube in the bottom of a chilled champagne flute.
Fill with very cold champagne.
Garnish with a squeeze of fresh orange juice, a drop of brandy, an orange slice and a cherry.
Perfect Pumpkin Muffins
Category: bread
By SASHA

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Ingredients:
cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2  eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray. Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl. Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 14 muffins

Calories: 224.1
Fat: 10.9 g
Saturated fat: 6.6 g
Carbohydrates: 29.6 g
Sugars: 15.8 g
Dietary fiber: 1.4 g
Protein: 3 g
Cholesterol: 52.7 mg
Sodium: 420.9 mg
Cracker Barrel Copycat Baby Carrots


Ingredients:
salt, sugar, butter

Directions:
Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.
Cover carrots and bring to a boil over medium heat.
Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.
When carrots are tender pour off half to three fourths of the water.
Stir in the rest of the ingredients.
Penne Con La Sardine (Baked Pasta and Sardines)


Ingredients:
penne, olive oil, fresh thyme leave, feta cheese, tomato puree, butter

Directions:
Preheat oven (390 F, 200 C].
Cook Penne according to package directions, but only until hardly al dente.
Meanwhile put 1 tablespoon of olive oil in an oven proof dish.
Salt and pepper sardines to taste and arrange them in a single layer in the dish.
Combine cream, tomato puree and thyme leaves. Salt and pepper to taste.
When pasta are cooked drain them (but do not rinse them] and arrange them over the fish.
Spread the cream-tomato mixture evenly over pasta. Sprinkle with 1 tablespoon of olive oil.
Crumble feta cheese over the sauce. Place butter in little pieces on top and put in the oven.
Bake for 25 minutes. Serve hot.
NOTE: if you like it a bit more saucy use 3/4 cup of cream and 2 tablespoons of tomato puree.
Pork Chops With Sweet Curried Onion


Ingredients:
water, red onion, curry powder

Directions:
In a small bowl stir together the water and jam.
Halve the onion and thinly slice.
In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking, and then cook the onion with the curry powder, stirring, until the onion is softened.
Stir the onions into the jam mixture and season with salt and pepper.
Pat pork chops dry and season with salt and pepper.
In skillet heat the remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking.
Sauté the chops until golden brown and cooked through, about 3-4 minutes on each side.
Add curried onion to pan and cook, stirring for 1 minute.
Basic Yellow Rice
Category: side-dish
By EthioCook

Simple and delicious basic yellow rice.

Ingredients:
2 tablespoons unsalted butter
3 large shallots, chopped  (Optional)
2 cups uncooked jasmine rice, rinsed and drained
1 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
2  bay leaves
3 ½ cups low-sodium chicken broth

Directions:
Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes. Remove from heat. Discard bay leaves. Transfer to a bowl.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 3 1/2 cups

Calories: 255.8
Fat: 3.6 g
Saturated fat: 2.3 g
Carbohydrates: 49.2 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 6.1 g
Cholesterol: 10.7 mg
Sodium: 392.7 mg
Mexican Low Fat Citrus Salad Dressing


Ingredients:
white wine vinegar, distilled white vinegar, fresh basil, dried basil, honey, Dijon mustard, cumin, garlic cloves

Directions:
In a non metal bowl whisk all the ingedients., Cover& chill for up to 4 hours.
Eggplant -- Easy, Good and Tasty
Category: appetizers-and-snacks
By LOTTING123

This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta.  My girlfriend loved it--what more can I ask for?!!!!!!!

Ingredients:
1 tablespoon olive oil
⅓  large eggplant
1  egg
1 tablespoon water
1 cup dry bread crumbs
1  tomato, chopped
¼ cup grated Parmesan cheese
¼ cup Italian-style salad dressing

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil. Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl. Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing. Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 8 slices

Calories: 116.7
Fat: 5.9 g
Saturated fat: 1.4 g
Carbohydrates: 12.3 g
Sugars: 2.4 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 25.5 mg
Sodium: 268.5 mg
Tortellini Chowder
Category: soups-stews-and-chili
By SILVERWOLF

Very good and hearty.  Combines Italian tortellini with Mexican seasonings.  Top with tortilla chips and fresh cilantro.

Ingredients:
⅔ cup chopped onion
½ cup chopped red bell pepper
⅓ cup chopped green chile pepper
2 tablespoons minced garlic
1  jalapeno pepper, seeded and diced
1 tablespoon margarine
3 cups vegetable broth
2 cups peeled and cubed potatoes
1 teaspoon ground cumin
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon ground red pepper
2 cups cheese tortellini
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 (15 ounce) can whole kernel corn, drained
1 pint half-and-half cream

Directions:
In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes. Stir in broth, potatoes, cumin, salt, pepper and red pepper.  Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender. Meanwhile,  bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. In a small bowl, stir together flour and vegetable oil.  Pour into soup, increase heat to medium, and cook until thickened and bubbly.  Stir in corn, half-and-half and tortellini and heat through.  Serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 322
Fat: 16 g
Saturated fat: 7 g
Carbohydrates: 38.8 g
Sugars: 5.1 g
Dietary fiber: 3.2 g
Protein: 8.9 g
Cholesterol: 37.5 mg
Sodium: 622.3 mg
Wonderful Shrimp Salad


Ingredients:
shrimp, light mayonnaise, green onions, celery ribs, lemon zest

Directions:
"Mix all ingredients together.  Chill 1 hour before serving."