xiaoxl/recipe_data huggingface dataset:
Polish Sausage Kraut Skillet
Category: meat-and-poultry
By Amy P.

This is a good one for people that don't care for sauerkraut a whole lot. It doesn't have a strong flavor of sauerkraut, it is very creamy and tasty.

Ingredients:
2 tablespoons butter
1  onion, sliced
2 cloves garlic, minced
1 cup water
2  potatoes, sliced
1 cup sliced carrots
2 tablespoons beef bouillon granules
1 teaspoon white sugar
½ teaspoon caraway seeds
1 (14.5 ounce) can sauerkraut, drained
1 pound kielbasa sausage
2 teaspoons all-purpose flour
1 cup sour cream
salt and black pepper to taste

Directions:
Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes. Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes. Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 447.1
Fat: 33 g
Saturated fat: 14.6 g
Carbohydrates: 25.1 g
Sugars: 5.8 g
Dietary fiber: 4.3 g
Protein: 13.5 g
Cholesterol: 77.2 mg
Sodium: 1639.7 mg
Air Fryer Arancini
Category: appetizers-and-snacks
By thedailygourmet

These fried rice balls are full of flavor and are a wonderful appetizer. Pair with any dipping sauce such as pesto, marinara, or use a meat sauce for a hearty meal. The highlands Italian cheese sprinkle is from the Savory Spice Shop®, but is optional.

Ingredients:
3  eggs, divided
2 ½ cups cooked rice
⅔ cup grated Parmesan cheese
⅓ cup butter, melted
1/2 teaspoon Highlands Italian cheese sprinkle (optional)
½ teaspoon salt
¼ teaspoon ground black pepper
2 ounces fresh mozzarella cheese, cubed
1 cup panko bread crumbs
½ teaspoon Italian seasoning
1 pinch salt
1 pinch ground black pepper
nonstick cooking spray

Directions:
Beat 2 eggs lightly in a large bowl. Stir in rice, Parmesan cheese, butter, cheese sprinkle, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix to combine. Cover and refrigerate mixture for 20 minutes. Preheat an air fryer to 370 degrees F (187 degrees C) according to manual's instructions. Roll mixture into 1 1/2-inch balls. Press a mozzarella cube into the center of each ball and reshape. Combine panko breadcrumbs, Italian seasoning, salt, and pepper in a shallow dish. Beat remaining egg lightly in a second bowl. Dip each rice ball first into egg, then roll in panko mixture. Place rice balls in air fryer basket and spray with cooking spray. Cook in the preheated air fryer for 6 minutes. Increase temperature to 400 degrees F (200 degrees C) and air fry for 3 more minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 5 servings

Calories: 385.4
Fat: 21.1 g
Saturated fat: 12 g
Carbohydrates: 38.5 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 15.2 g
Cholesterol: 160.8 mg
Sodium: 732.6 mg
Spinach and Potato Casserole W/ Feta Cheese


Ingredients:
frozen chopped spinach, fresh spinach, potatoes, eggs, butter, salt, pepper, onions, fresh parsley, dried dill, fresh dill weed, feta cheese, parmesan cheese, butter

Directions:
Set oven to 350 degrees Grease a shallow 2-quart casserole dish.
Squeeze as much as the water as possible from the spinach; set aside.
Peel and shred the potatoes.
Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and dill.
Transfer half of the potato mixture into the bottom of a greased casserole dish.
Top with the spinach, then sprinkle the crumbled feta cheese over the spinach.
Top with the remaining potato mixture.
Cover, and bake for 30 minutes.
Remove the casserole from the oven, uncover, and sprinkle with Parmesan cheese, and dot with 2-3 Tbsp butter.
Bake uncovered for 25-30 minutes longer.
Marinated Cuban Style Steak


Ingredients:
fresh lime juice, olive oil, oregano, ground cumin

Directions:
Combine all of ingredients except steak and onions in a large ziplock bag or a glass dish.  Add steak.
Marinate 30 minutes - 24 hours.
Grill 6-8 minutes per side or until desired doneness is reached.
Russian Cheese Pancakes (Syrniki)
Category: breakfast-and-brunch
By Anonymous

Syrniki are traditional pancakes from Russia and usually served for breakfast with jam or sour cream. The cheese used to make them is called tvorog, the closest in the US would be farmer's cheese or quark.

Ingredients:
1  egg
3 tablespoons white sugar
1 cup quark, well drained
5 tablespoons all-purpose flour, plus extra for dusting
1 ½ teaspoons vanilla sugar  (Optional)
¼ teaspoon salt
oil for frying

Directions:
Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky. Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki). Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 syrniki

Calories: 151.2
Fat: 6.7 g
Saturated fat: 0.4 g
Carbohydrates: 15.5 g
Sugars: 8.3 g
Dietary fiber: 0.2 g
Protein: 7.5 g
Cholesterol: 53.2 mg
Sodium: 179.4 mg
Cream of Celery Soup (Hot or Chilled)


Ingredients:
butter, leeks, celery, sliced water chestnuts, sea salt, garlic cloves, unbleached all-purpose flour, low sodium chicken broth, ground black pepper, cayenne pepper, lemon juice, heavy cream, celery leaves

Directions:
In a Dutch oven over medium heat, add butter and when melted and it starts sizzling, throw in leeks, white onions, celery and water chestnuts. Sprinkle on some salt to help sweat the vegetables, stir well, and cover for 2 minutes. Stir again and cover for an additional 2 minutes.
Uncover and add pressed garlic; sauté for 1 minute. Add flour and stir to coat before pouring chicken broth; season with celery salt, black pepper, cayenne pepper and lemon juice. Stir and bring the mixture to a boil. Reduce heat to medium-low and let it simmer for 5 minutes.
Using an immersion blender, process to your liking; smooth or with little chunks in it. Stir in heavy cream; taste and adjust if necessary. Spoon soup in warm bowls, drizzle on some heavy cream and garnish with celery leaves. Serves 8.
Sweet Pork Slow Cooker Chili
Category: soups-stews-and-chili
By Alex N.

This sweet and mild chili features lean ground pork with a few surprises. Serve with cheddar cheese, sour cream, and hot sauce to taste. This chili is very mild as is.

Ingredients:
2 pounds ground pork
2  vine-ripened tomatoes, diced small
1  yellow bell peppers, diced
1 (20 ounce) can pineapple chunks, drained
1 (15.5 ounce) can black beans, drained
1 (11 ounce) can whole kernel corn, drained
1 (12 ounce) can tomato paste
¾ cup chopped green onions
1 cup chopped baby corn
1 ¼ cups hard apple cider
4 cloves garlic, minced
2 tablespoons brown sugar
2 teaspoons salt
1 tablespoon Hungarian sweet paprika
1 teaspoon ground black pepper
1 tablespoon molasses
¼ teaspoon ground ancho chile pepper
¼ teaspoon dried sage
¾ teaspoon curry powder
1 pinch ground cinnamon
1 ½ teaspoons honey
1 tablespoon white vinegar

Directions:
Cook the ground pork in a skillet over medium heat until completely browned; drain. Combine the cooked pork, tomato, bell pepper, pineapple, beans, kernel corn, tomato paste, onion, baby corn, cider, garlic, brown sugar, salt, paprika, pepper, molasses, ancho chile pepper, sage, curry powder, cinnamon, honey, and vinegar in a large slow cooker; stir. Set slow cooker to High. Cook at least 4 hours.

Prep time: 30 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 40 mins
Yields: 10 servings

Calories: 422.3
Fat: 20.1 g
Saturated fat: 7.3 g
Carbohydrates: 39.8 g
Sugars: 21.8 g
Dietary fiber: 7.7 g
Protein: 21.3 g
Cholesterol: 65.4 mg
Sodium: 1055.6 mg
Healthy Turkey Loaf
Category: meat-and-poultry
By SUSAN E. MURPHY

Whipped up this low fat number while on a diet/workout program. GREAT beef meatloaf substitute. My husband, the meatloaf lover, just LOVES this loaf and it is SO easy to mix up, freeze and bake later for a quick meal!

Ingredients:
½ pound ground turkey
1  egg
¼ cup salsa
⅛ cup chopped red bell pepper
⅛ cup chopped yellow bell pepper
¼ cup chopped onion
¼ cup dry bread crumbs
lemon pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Roll into a small loaf and place on a foil-lined baking sheet. Bake in the preheated oven for 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 5 servings

Calories: 112.2
Fat: 5.1 g
Saturated fat: 1.4 g
Carbohydrates: 6.1 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 10.3 g
Cholesterol: 73 mg
Sodium: 174.3 mg
Fried Rice with Cilantro
Category: main-dish
By MITCHNSTEVE

A delicious fried rice. You can use either chicken, pork, bacon or seafood - great with calamari and prawns.

Ingredients:
4 tablespoons vegetable oil
5 cloves garlic, finely chopped
2  green chilies, diced
2 cups cubed skinless, boneless chicken breast meat
2 cups cooked jasmine rice, chilled
1 tablespoon white sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons chopped green onion
2 tablespoons chopped fresh basil leaves
5 tablespoons chopped fresh cilantro

Directions:
Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through. When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

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

Calories: 633.6
Fat: 17.3 g
Saturated fat: 3.1 g
Carbohydrates: 84.4 g
Sugars: 4.6 g
Dietary fiber: 1.7 g
Protein: 32.8 g
Cholesterol: 68.3 mg
Sodium: 562.4 mg
Lucky Pea Soup
Category: soups-stews-and-chili
By CHEFSTEFANIE

This delicious black-eyed pea soup is a favorite of ours especially when the weather is chilly. It's a great way to start the year with a kicked-up, spicy serving of black-eyed peas! Top with shredded cheese, parsley, green onions, and crumbled bacon to add even more flavor.

Ingredients:
4 slices bacon
1  green bell pepper, chopped
1 small onion, chopped
2 (15 ounce) cans black-eyed peas, undrained
2 (14.5 ounce) cans diced tomatoes, undrained
1 cup water
1 ½ teaspoons salt
1 ¼ teaspoons cumin
1 ¼ teaspoons dry mustard
1 teaspoon chili powder
½ teaspoon curry powder
½ teaspoon pepper
½ teaspoon sugar

Directions:
Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces. Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes. Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 272.3
Fat: 6 g
Saturated fat: 1.7 g
Carbohydrates: 41.6 g
Sugars: 6.9 g
Dietary fiber: 10.3 g
Protein: 16 g
Cholesterol: 10.2 mg
Sodium: 1745.1 mg
Best City Chicken
Category: meat-and-poultry
By Jennifer

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined.  The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack  specifically for city chicken, so you may want to look for that first.  But, if you can't find that, then cubing your own pork will work fine.

Ingredients:
2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
4  eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying

Directions:
Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside. Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside. Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil. Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 14 skewers

Calories: 369
Fat: 15.8 g
Saturated fat: 3.5 g
Carbohydrates: 23.4 g
Sugars: 1.7 g
Dietary fiber: 1.1 g
Protein: 31.7 g
Cholesterol: 178.9 mg
Sodium: 618.8 mg
Soft Oatmeal Banana Muffins


Ingredients:
flour, rolled oats, baking powder, baking soda, egg, white sugar, butter, raisins

Directions:
Mix all together well.
Place in muffin liners (used xlarge].
This recipes is very easily doubled and tripled.
You can add nuts or chocolate chips too for a change. Mix all together, place in x-large muffin liners.
Bake for 20-25 minutes at 325° (depends on size of muffins].
Makes 12 big muffins.
Slow Cooker Turkey Meatballs in Tomato Sauce
Category: world-cuisine
By Cheryl

These slow cooker turkey meatballs in tomato sauce are a great alternative to traditional beef meatballs. Can be served over pasta or make meatball sandwiches with sauteed onions and peppers with melted Italian cheese over the top. Fantastic!

Ingredients:
¼ cup minced onion
1 tablespoon Italian-style salad dressing
1 ½ pounds ground turkey
1 ¼ cups Italian-seasoned bread crumbs
5 cloves garlic, crushed
2 tablespoons Italian seasoning
salt and ground black pepper to taste
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (26 ounce) jar marinara sauce
2 teaspoons dried basil

Directions:
Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes. Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well. Combine diced tomatoes and marinara in a second bowl; set aside. Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture. Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.

Prep time: 15 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 415.2
Fat: 14.1 g
Saturated fat: 3.5 g
Carbohydrates: 41.1 g
Sugars: 16.1 g
Dietary fiber: 6.4 g
Protein: 29.8 g
Cholesterol: 86.5 mg
Sodium: 1281.2 mg
Easy Snack Wraps
Category: appetizers-and-snacks
By sal

So easy to make, these bite sized wraps filled with turkey, cream cheese and veggies are a great way to fill up an appetizer tray - and your hungry guests' bellies.

Ingredients:
12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato

Directions:
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Prep time: 15 mins
Total time: 15 mins
Yields: 60 servings

Calories: 64.8
Fat: 2.5 g
Saturated fat: 1.1 g
Carbohydrates: 8.5 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 2.1 g
Cholesterol: 5.2 mg
Sodium: 139.7 mg
Budget Bytes' Chana Saag


Ingredients:
olive oil, onion, garlic cloves, fresh ginger, curry powder, cumin, salt, tomatoes, frozen chopped spinach, chickpeas, evaporated milk, water

Directions:
Dice the onion and mince the garlic. Add both to a large skillet with the olive oil. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger. Once peeled, grate the ginger on a cheese grater straight into the skillet. Sauté the onion, garlic, and ginger over medium-low heat for about 5 minutes, or until the onion is soft and transparent. While these are cooking, dice the tomato.
Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more. Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down and is no longer holding its diced shape.
Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes so that the flavors can meld and everything heats through.
After five minutes most of the water should have simmered away. Turn the heat down a bit (medium-low] and add the evaporated milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. If you prefer a smoother Chana Saag, you can use an immersion blender to purée some of the mixture, or transfer half of it to a blender and carefully purée it.* I left mine chunky. Once it’s heated through, adjust the salt and curry powder to your liking.
Incredible  Cookie Dough!!


Ingredients:
flour, butter, granulated sugar, brown sugar, vanilla extract, water

Directions:
Beat butter, brown sugar, granulated sugar, and vanilla extract.
Stir in water.
Stir in flour.
You can add more water or flour to make it the perfect consistency.
Roll into balls (Whatever size you'd like to eat them as] and freeze on a cookie sheet.
After 1 hour put into a storage container.
Georgia Peach Ice Cream Alternative with Cobbler Crumble
Category: uncategorized
By Almond Breeze

Use Blue Diamond Vanilla Almond Breeze to make this delicious dessert with homemade peach ice cream layered with cobbler crumbles and fresh peaches.

Ingredients:
⅔ cup all-purpose flour
¼ cup white sugar
¾ teaspoon baking powder
3 tablespoons cold butter
2 tablespoons Blue Diamond Vanilla Almond Breeze
½ cup white sugar
2 tablespoons cornstarch
4 large egg yolks
2 cups Blue Diamond Vanilla Almond Breeze
1 cup chopped, peeled fresh peaches
1 cup peach jam or preserves, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (13.5 ounce) can coconut milk

Directions:
To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it's the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze. Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble. To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool. Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth. Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions. Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired. Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.

Prep time: 35 mins
Cook time: 15 mins
Total time: 6 hrs 50 mins
Yields: 1 quart

Calories: 412
Fat: 17.5 g
Saturated fat: 12.6 g
Carbohydrates: 62.7 g
Sugars: 48.8 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 113.9 mg
Sodium: 127.5 mg
Citrus Muffins


Ingredients:
grapefruit, zest of, orange, zest of, buttermilk, sugar, salt, butter, whole wheat flour, baking powder, baking soda

Directions:
In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped.  Add sugar, salt and butter and beat well.
In a bowl, mix flour, baking powder and baking soda.  Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
Spread the mixture in 12 greased muffins tins.  Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean.  Let cool on a rack for about 5 minutes.  Remove from the pan and let cool completely.   (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer].
Super Cherry Cola Float


Ingredients:
boiling water, cherry gelatin, vanilla ice cream

Directions:
Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in cola. Refrigerate 20 to 30 minutes or until slightly thickened (consistency of unbeaten egg whites]. Reserve 1/2 cup gelatin.
Place 1/2 cup ice cream into each of 4 tall ice cream soda glasses. Top with thickened gelatin mixture.
Beat reserved 1/2 cup gelatin mixture with electric mixer on medium speed until light and fluffy. Spoon into each glass.
Refrigerate 2 hours or until firm.
Garnish each float with a maraschino cherry and sprinkles.
Chocolate Meringue Pie


Ingredients:
sugar, all-purpose flour, milk, eggs, butter, margarine, vanilla, cream of tartar

Directions:
Combine 1 1/4 cups sugar, flour, and cocoa in a medium saucepan.
Beat milk and egg yolks together in medium bowl and slowly add to saucepan using a wire whisk.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat and add butter and vanilla.
Stir pudding until butter is melted.
Cover with plastic wrap to prevent skin while making meringue.
Preheat oven to 325 degrees.
Beat egg whites and cream of tatar at high speed of mixer until foamy.
Slowly add remaining 1/2 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes].
Pour pudding into cooled baked pie crust.
Spoon meringue onto pudding and carefully spread making sure to completely cover pudding and edge of crust.
Bake for about 25 minutes or until lightly golden brown.