xiaoxl/recipe_data huggingface dataset:
Tunisian Farka (Breakfast Pasta from North Africa)


Ingredients:
couscous, water, sugar, pitted dates, milk, sugar

Directions:
Place couscous in large bowl. Bring 2 2/3 cups water, 1/2 cup sugar and oil to boil in heavy large saucepan, stirring to dissolve sugar. Pour mixture over couscous and stir until well blended. Cover and let stand 10 minutes. Fluff with fork to separate grains. Mix nuts and dates into couscous.
Transfer couscous to 13x9x2-inch baking dish. Cool. Cover with foil. (Can be  prepared 4 hours ahead. Let stand at room temperature.]
Preheat oven to 350°F Bake couscous until heated through, about 20 minutes. Spoon into bowls.
Serve, passing hot milk and additional sugar separately.
Cowboy Candy


Ingredients:
sugar, water

Directions:
Slice jalapenos, and place in a small sauce pan.
Add water and sugar.
Cook over medium heat until boiling.
Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source].
Let cool and place in clean jelly jar.
Store in refrigerator.
Curried Carrot Soup
Category: soups-stews-and-chili
By Doug Matthews

Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.

Ingredients:
2 tablespoons vegetable oil
1  onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Directions:
Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes. Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 133.3
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 20.2 g
Sugars: 10 g
Dietary fiber: 5.6 g
Protein: 2.4 g
Sodium: 414.7 mg
Chocolate Quinoa Porridge


Ingredients:
quinoa, unsweetened coconut milk, erythritol

Directions:
Place quinoa, coconut milk, cocoa powder and sugar in a sauce pan and mix well., Bring to a boil. Reduce heat, cover and cook for about 15 - 20., minutes until the milk is absorbed., Divide the porridge into two dishes and add your favorite toppings., Infuse love and serve!
Pork Goulash in Crock Pot


Ingredients:
crushed tomatoes in puree, sweet paprika, garlic, caraway seed, reduced-fat sour cream, fresh dill, English peas

Directions:
Mix first 6 ingredients in a 3-quart or larger slow cooker., Cover and cook on low 7 to 9 hours until pork is tender., Stir in sour cream and dill., Serve over dumpling egg noodles with sweet peas.
Holiday Pumpkin Bread


Ingredients:
flour, salt, sugar, baking soda, pumpkin, olive oil, eggs, water, nutmeg, cinnamon, allspice, walnuts

Directions:
Preheat oven to 350 degrees F.
Sift together flour, salt, sugar and soda.
Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
Combine the two mixes (not to thoroughly].
Stir in walnuts* (*Optional and should be chopped].
Pour batter into well buttered pan.
Bake 50-60 minutes until toothpick comes out clean.
Turn out of pan and let cool on rack.
Indian Relish
Category: side-dish
By CINDYLEE65

Spread cream cheese on your favorite crackers and top with this zesty relish. Red bell peppers and sweet onion are simmered in white wine vinegar and red pepper flakes.

Ingredients:
2  red bell peppers, chopped
1  sweet onion, peeled and chopped
1 cup white wine vinegar
1 cup white sugar
1 tablespoon crushed red pepper flakes

Directions:
In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

Prep time: 5 mins
Cook time: 30 mins
Total time: 4 hrs 35 mins
Yields: 3 cups

Calories: 38.5
Fat: 0.1 g
Carbohydrates: 9.6 g
Sugars: 9 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 1.8 mg
Gingersnap Oatmeal


Ingredients:
old-fashioned oatmeal, skim milk, water, molasses, ground ginger, ground cinnamon, ground cloves, vanilla extract, kosher salt

Directions:
"In a small pot, heat oatmeal, skim milk, and water over medium heat. As oatmeal mixture is warming, add all the other ingredients. Stir thoroughly to combine. Let cook until most of the liquid is absorbed, and the oatmeal reaches … y’know … an oatmealy consistency. Serve warm."
Boss-Worthy Chipotle Chicken Chowder


Ingredients:
onions, russet potato, minced garlic cloves, jalapeno chile, chipotle chile, adobo sauce, all-purpose flour, chicken broth, diced tomatoes, fresh corn, frozen corn, fresh flat-leaf parsley

Directions:
In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
Whisk in 2 cups broth and half and half and bring to a boil while stirring.
Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
Add remaining broth, if needed, to get the liquid consistency you want.
Add salt and pepper, to taste.
NOTE: The original recipe called for Monterey Jack cheese, and although I love cheese, I just didn't like it with this recipe, but if you want to try it with cheese, enjoy!
Hearty Chicken Tortilla Soup with Beans
Category: soups-stews-and-chili
By Kristen Bailey

This filling chicken tortilla soup will leave bellies full and happy, and is boyfriend-approved. For a spicier soup add a diced jalapeno to the onions, or a 1/2 teaspoon cayenne pepper. Garnish soup with shredded jack cheese, avocado, cilantro, lime slices, and crispy tortilla strips if desired.

Ingredients:
4 cups water
2 teaspoons salt
3  bone-in skinless chicken breast halves
2 tablespoons olive oil
1 small onion, minced
1  green bell pepper, minced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Great Northern beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can chopped green chile peppers
2 teaspoons chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
salt to taste
1 cup frozen corn

Directions:
Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use. Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute. Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce  heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes. Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.

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

Calories: 288.1
Fat: 6.4 g
Saturated fat: 1.4 g
Carbohydrates: 30.5 g
Sugars: 3.6 g
Dietary fiber: 8.1 g
Protein: 27.7 g
Cholesterol: 50 mg
Sodium: 1219.7 mg
Sloppy Joes (Crock Pot)


Ingredients:
ground beef, onion, garlic cloves, ketchup, green bell pepper, celery, water, brown sugar, yellow mustard, vinegar, Worcestershire sauce, chili powder

Directions:
In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender.  Drain off fat.
Meanwhile, in your crockpot combine the remaining ingredients.  Stir in meat mixture.
Cover; cook on low heat for 6 to 8 hours or on high heat setting for 3 to 4 hours.
Buffalo Chicken Tenders or Fingers


Ingredients:
cayenne pepper, garlic powder, onion powder, butter, margarine

Directions:
Prepare chicken tenders as directed on the package and keep warm.
Meanwhile, combine remaining ingredients in a medium-sized bowl and microwave for 1-2 minutes, until butter is melted.
Dip each piece of chicken into the hot sauce; serve immediately with Bleu cheese dressing.
Red Velvet Cake


Ingredients:
instant vanilla pudding, eggs, water, distilled white vinegar, milk, cream cheese, instant vanilla pudding, Cool Whip

Directions:
Preheat oven to 350 degrees.
Grease and flour cake pans.
Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar & cocoa. Pour into prepared cake pans.
Bake @ 350 degrees for 35 to 40 minutes. Cool on wire racks.
Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in cool whip. Refrigerate until firm.
Ice cake.
Peach Pie Fruit Salad


Ingredients:
mandarin oranges, crushed pineapple, maraschino cherries, banana, walnuts

Directions:
Mix together pie filling, oranges, pineapple and cherries.
Fold in banana (don't squish it!].
Chill 3-4 hours.
(Optional]:  Fold in walnuts right before serving so they don't get soggy.
Vegetarian 15 Bean Soup


Ingredients:
olive oil, onion, garlic clove, celery ribs, carrots, diced tomatoes, lemon juice, bay leaves, Tabasco sauce, oregano, chili powder, cayenne pepper, ground black pepper, salt

Directions:
Soak beans overnight, or at least 8 hours. Drain and rinse.
Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.].
Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
When beans are done, drain half the cooking water.
Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
Serve with crusty bread or popovers.
Lemon and Artichoke Risotto With Shrimp


Ingredients:
olive oil, garlic cloves, onion, arborio rice, white wine, shrimp, lemon, artichoke hearts, rosemary, parmigiano-reggiano cheese

Directions:
Saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft.
Add rice and saute another 2-3 minutes.
Add wine and cook 1 minute.
Add the warm stock about 1 cup at a time.
Cook uncovered and stirring frequently until all stock is absorbed.
Add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added.
Add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid.
Cook for a total of approximately 20 minutes or until the rice is al dente and the risotto is starcy.  The shrimp will be cooked when they turn pink.
Add the cheese and juice of one lemon.
Season with salt and pepper.
Honey Bread


Ingredients:
rosemary, canola oil, active dry yeast, warm water, all-purpose flour, salt, honey

Directions:
Toast the rosemary in a small sauté pan over medium-high heat until fragrant, about 30 seconds. Remove from the heat and set aside.
In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.
Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey and toasted rosemary.
Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
Grease a  9 x 4-inch loaf pan. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes then shape into loaf. Place  the prepared pan, cover with plastic wrap, and let rise for 20 minutes. Or form into a nice round or oval loaf, rise and bake on a greased baking sheet
Preheat the oven to 400°F Place the pan in the oven and bake until the tops are golden, about 25 to 30 minutes. Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.
Note - Before baking brush loaf with an eggwhite wash - then sprinkled it with rosemary- delicious.
Tuna-Noodle Casserole


Ingredients:
butter, elbow macaroni, sour cream, butter, flour, salt, pepper, basil, tarragon, pimiento, light chunk tuna in water

Directions:
Preheat oven to 350 degrees.
Butter a 3 quart casserole.
Prepared butter breadcrumbs (melt 1 tablespoons butter in small skillet, stir in breadcrumbs and sauté until golden brown] Cook noodles or macaroni in lightly salted water according to package directions.
Drain.
Empty sour cream into a large bowl.
Fold in noodles or macaroni.
Melt 3 tablespoons butter in a saucepan.
Stir in flour, salt and pepper; cook until bubbly.
Add soup and tarragon or basil.
Cook, stirring until mixture thickens.
Gradually add sauce to noodles and sour cream, folding continuously.
Fold in pimiento and tuna.
Pour into buttered casserole and sprinkle with buttered breadcrumbs.
Bake about 20 minutes until piping hot.
Overnight Chia Oats
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Nutritious and easy, these overnight chia oats can help jumpstart your day. Customize by adding your favorite toppings and almondmilk flavor.

Ingredients:
1 cup Almond Breeze Vanilla almondmilk
½  mashed banana
½ cup rolled oats
1 tablespoon chia seeds

Directions:
In pint jar with lid, place all ingredients and shake. Cover; refrigerate at least 8 hours or overnight.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 1 jar

Calories: 337.5
Fat: 8.6 g
Saturated fat: 0.8 g
Carbohydrates: 59.5 g
Sugars: 20.6 g
Dietary fiber: 9.6 g
Protein: 8.6 g
Sodium: 155 mg
Hearty Beef Nanchos


Ingredients:
olive oil flavored cooking spray, olive oil, beef mince, zucchini, carrot, tomato paste, water, red kidney beans, light sour cream

Directions:
Preheat oven to 160°c fan-forced+. Cut bread into triangles. Lightly spray with olive oil. Bake in batches for 6 minutes or until crisp. Increase oven temperature to 180°c.
Heat oil in a large saucepan over medium-high heat. Cook onion for 2 minutes. Add meat and cook until browned. Add chili powder and cook for 1 minute. Add tomatoes, zucchini, carrot, tomato paste, water and beans to the pan. Simmer, covered, for 12 minutes or until liquid is absorbed.
Arrange triangles in 6 heatproof dishes. Spoon meat into the center. Sprinkle with cheese. Return to oven for 5-10 minutes or until cheese melts. top with sour cream and serve immediately.
Making this today? Don't forget to rate the recipe! Load BigOven, or visit www.bigoven.com, and enter the BigOven ID: 163865. Ratings help connect everyone with great recipes faster!
Candy Sushi


Ingredients:
marshmallows, miniature marshmallow, unsalted butter

Directions:
In a small saucepan, melt marshmallows with the butter over low heat.
Add the rice cereal and stir to coat; let cool slightly.
Cut licorice to the length of the fruit roll-up.
Unroll the fruit roll-up and peel off the plastic film.
Scoop half of the rice cereal mixture on the edge of each roll-up.
Place the licorice in the center of the rice and roll up the candy sushi.
Dip a knife in water to keep it from sticking and cut into 2-inch pieces.
Enjoy!  ;].
Mediterranean Chicken With Dried Apricots & Prunes


Ingredients:
red wine vinegar, garlic cloves, fresh oregano, olive oil, dried prunes, green olives, capers, bay leaf, brown sugar, white wine

Directions:
Combine all above ingredients (****EXCEPT brown sugar & white wine] into marinade.  Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the  chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
One hour before baking: Time to arrange in the baking dish  and bring to room temperature before cooking.
Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients.   Sprinkle  brown sugar over the chicken breasts  and pour white wine around the breasts.
Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
NOTE:
This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade.  It’s nice because you can make it all ahead of time!
Turkey Fiesta


Ingredients:
margarine, butter, flour, salt, milk, chopped pimiento

Directions:
Melt butter in pan.  Add flour and salt., Slowly add milk, stirring with a fork or whisk to keep mixture smooth., Heat until thickened., Stir in turkey, peas, and pimentos.  Cook until thoroughly heated., Serve over puff pastry shells or toast.
Dutch Cheese Wafers


Ingredients:
cream cheese, butter, sugar, vanilla, flour, baking powder, salt, cherries

Directions:
Cream together cream cheese, butter, sugar and vanilla.
Sift flour, baking powder and salt together.
Add to creamed mixture.
Chill 45 minutes.
Form mixture into balls (teaspoon].
Press thumb in centre of ball and place cherry in depression.
Bake at 350°F on ungreased cookie sheet 12 minutes or until cookies are slightly golden.
Southern Fried Cabbage with Bacon, Mushrooms, and Onions
Category: side-dish
By Wanda

Fattening? Oh yeah. Worth it? Oh yeah!

Ingredients:
1 pound bacon
1 large head cabbage, chopped
1 large onion, chopped
1 (8 ounce) package sliced fresh mushrooms
salt and ground black pepper to taste

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet. Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 122.7
Fat: 6.4 g
Saturated fat: 2.1 g
Carbohydrates: 9.6 g
Sugars: 5 g
Dietary fiber: 3.6 g
Protein: 8 g
Cholesterol: 16.4 mg
Sodium: 368.4 mg
Kim's Zippy Sauce
Category: side-dish
By Kim

This is the famous zip sauce that goes with steak served locally in Detroit. It really brings out the best in beef, and adds a spicy punch to the flavor.

Ingredients:
¼ cup butter
1 teaspoon dried rosemary, crushed
¼ teaspoon dried thyme, crushed
¼ teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1 tablespoon Dijon mustard
½ teaspoon coarsely ground black pepper
1 ½ tablespoons Worcestershire sauce
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
⅓ cup beef drippings

Directions:
Melt butter in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic powder, parsley flakes and salt. Mix in the mustard, black pepper, Worcestershire sauce, cumin, and cayenne pepper. Warm gently for about a minute. Mix equal parts of the sauce with beef steak drippings to complete the sauce just before serving.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 1 cup

Calories: 79.3
Fat: 6.3 g
Saturated fat: 3.9 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 4.3 g
Cholesterol: 26.9 mg
Sodium: 414.6 mg
Italian Sausage Baked Ziti


Ingredients:
ziti pasta, onion, Italian sausage, provolone cheese, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
Brown the meat and the onion and drain fat.
Return the meat and onion back to the pan and add the spaghetti sauce and simmer for 15 minutes.
Preheat oven to 350 degrees.
Layer ingredients in a square baking dish.
1 cup of the sauce mixture on the bottom, then half of the pasta, provolone cheese slices, ricotta cheese spread over the provolone cheese.
Then add half of the remaining sauce mixture, the remaining pasta, mozzarella cheese, the remaining sauce, and then top with parmesan cheese.
Bake for 30 minutes and you may want to bake it on a cookie sheet to prevent splatters in your oven.
Zucchini, Walnut and Parmesan Salad


Ingredients:
zucchini, walnuts, butter, walnut oil, Tabasco sauce, flaked sea salt, arugula leaf, fresh basil leaf, parmesan cheese

Directions:
Wash the zucchini and slice on the diagonal.
Heat the butter or oil in a pan (use a ridged pan if you have it] and heat on high. Fry the zucchini slices in batches so they lie flat. Do not cook them, just "sear" them on both sides, then remove from pan to a bowl.
Add the nuts, turn heat down, and shake them until hot. They burn easily: just heat them well. Add to the zucchini, and let it cool.  (I also added the nice browned butter which was left in the pan].
Sprinkle over the balsamic vinegar, nut oil and Tabasco Chipotle if using, and toss lightly. Season with flaky sea salt, tossing to mix. This way the zucchini absorbs a little of the extra flavours.
Arrange salad leaves of your choice on a large plate.
Toss the zucchini-nut mixture with the vinaigrette dressing, and arrange on the salad leaves.
Add the Parmesan shavings to the salad, and serve.
(If the salad has to stand awhile, cover with plastic wrap. The zucchini will become a little more limp, but the taste will be fine].
Jenny's Sweet Waldorf Salad
Category: salad
By Jenny Mahler

I couldn't ever find the perfect Waldorf salad - one that wasn't too mayonaise-y tasting, yet one that still held enough of the original flavor to be called a Waldorf. So I mixed and matched and experimented, and finally came up with a perfect twist on the classic Waldorf Salad recipe. Now I get requests for it at every family get together!

Ingredients:
2  Granny Smith apples, cored and diced
1  Red Delicious apple, cored and diced
1  Asian pear, cored and cubed
1 stalk celery, diced
½ cup sliced almonds
1 cup golden raisins
1 cup seedless green grapes, halved
1 ½ cups sweetened dried cranberries
1 ¼ cups plain yogurt
¼ cup white sugar
⅓ cup brown sugar
¾ cup mayonnaise
3 tablespoons lemon juice
½ teaspoon ground cinnamon

Directions:
In a large bowl, combine the Granny Smith apples, Red Delicious apple, Asian pear, celery, almonds, golden raisins, grapes and cranberries. In a separate bowl, stir together the yogurt, white sugar, brown sugar, mayonnaise, lemon juice and cinnamon. Pour the dressing over the fruit mixture and stir gently until evenly coated.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 450.7
Fat: 20.3 g
Saturated fat: 3.2 g
Carbohydrates: 67.5 g
Sugars: 57.9 g
Dietary fiber: 5.1 g
Protein: 4.6 g
Cholesterol: 10.1 mg
Sodium: 153.7 mg
Glazed Carrots For Two


Ingredients:
brown sugar, cornstarch, ground cinnamon, carrots, butter, margarine

Directions:
In a 3-cup casserole dish that's microwave-safe, whisk together the sugar, cornstarch and cinnamon; whisk in orange juice.
Add carrots and stir.
Dot with butter.
Cover dish with vented plastic wrap and microwave on High for 3 minutes.
Partially remove plastic and stir carrots.
Put plastic wrap back in place and microwave on High until carrots are crisp-tender, 2 to 4 minutes longer (depending on the power of your microwave].
This recipe can be cut in half to serve one, but cooking time will be shorter.
Wrapped Meatballs


Ingredients:
"parmesan cheese"

Directions:
Thaw meatballs. On an ungreased baking sheet, separate crescent rolls iinto 8 pieces. Cut each piece in half to form 2 narrow triangles.
Place a meatball onto each crescent triangle; pull up corners of roll, wrapping the meatball.
Bake at 375 degrees for 11-13 minutes.
If desired, sprinkle cheese on wraps while still warm.
Serve with pasta sauce for dipping.