xiaoxl/recipe_data huggingface dataset:
Baked Parmesan Tilapia
Category: seafood
By Mike

A quick and yummy way to prepare crispy tilapia the whole family will love, without frying. I get asked to make this several times a week by everyone in my family, especially the kids!

Ingredients:
cooking spray
½ cup milk
½ cup prepared ranch dressing
½ cup all-purpose flour
1 cup dry bread crumbs
½ cup grated Parmesan cheese
½ teaspoon seasoned salt
½ teaspoon ground black pepper
½ teaspoon celery salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground paprika
½ teaspoon dried parsley
¼ teaspoon dried basil
cooking spray
8 (6 ounce) tilapia fillets

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray. Mix milk and ranch dressing in a shallow bowl. Place flour in a separate shallow bowl; set aside. Whisk together bread crumbs, Parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl. Spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. Repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray. Transfer crumb mixture to a large resealable plastic bag. Gently press tilapia fillets into the flour to coat, and shake off the excess flour. Dip the fillets into the ranch dressing mixture. Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture. Arrange tilapia on prepared baking sheet. Lightly spray the breaded fish with cooking spray. Bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 356.6
Fat: 12.8 g
Saturated fat: 2.9 g
Carbohydrates: 17.8 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 39.8 g
Cholesterol: 71.3 mg
Sodium: 550.4 mg
No Yolks Chicken Skillet


Ingredients:
broccoli coleslaw mix, canola oil, green onions, garlic cloves, low sodium chicken broth, cornstarch, red pepper flakes

Directions:
Cook NO YOLKS according to package directions, adding broccoli slaw at the 4 minute mark.
Return to boil and cook for an additional 2 minutes.  Drain and keep warm.
Stir fry chicken or pork in oil in large skillet until lightly browned, about 5 minutes.  Push meat to one side.
Add onion and garlic, cook for 1 minute.
Mix 2 Tbsp chicken broth and the cornstarch in a small bowl until smooth.  Add remaining broth, teriyaki sauce and red pepper flakes to skillet and cook, stirring constantly, until mixture thickens and boils.
Serve immediately over NO YOLKS broccoli mixture.  Serves 4.
Deluxe Ham Casserole
Category: main-dish
By Extropian

This is as good as comfort food gets. My family would have this every night of the week if I let them!

Ingredients:
3 cups elbow macaroni
cooking spray
1 tablespoon butter
1 cup cubed ham
1 cup chopped onion
1 tablespoon minced garlic
2 cups shredded Cheddar cheese
1 (10.75 ounce) can  condensed cream of celery soup
1 cup frozen peas
1 cup milk
½ cup sour cream
½ teaspoon onion powder
½ teaspoon garlic powder
1 (6 ounce) can French-fried onions, crushed

Directions:
Bring a large pot of salted water to boil. Stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in melted butter until onion is tender, about 5 minutes. Stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat. Mix cooked pasta, Cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed. Transfer pasta mixture to the prepared baking dish. Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 548.1
Fat: 30.5 g
Saturated fat: 13.8 g
Carbohydrates: 48.5 g
Sugars: 5.1 g
Dietary fiber: 2.7 g
Protein: 18.6 g
Cholesterol: 55.9 mg
Sodium: 916 mg
Bacon Smothered Green Beans


Ingredients:
fresh green beans, bacon, shallot, garlic, flour, chicken broth, salt, pepper, cooking sherry

Directions:
Bring a large pot of salted water to a boil.
Add the beans and cook until tender, 2 to 3 minutes.
Drain in colander and transfer to an ice bath.
Drain well.
Fry the bacon in a large skillet and cook until crisp and golden (approximately 5 minutes].
Add the shallots& garlic and cook for 2 minutes.
Add the flour and cook, stiring constantly for 2 minutes.
Add the stock, salt, pepper, and wine and cook until thickened (about 4 minutes].
Add the green beans and cook until warmed through (2 minutes].
Green Tea Mojito


Ingredients:
lime, juice of, mint leaves, white rum, sugar

Directions:
Pour the lime juice into a highball glass.
Add the mint and crush with a spoon. (If using sugar, you may want to muddle the sugar and mint before adding the lime juice].
Fill a glass with ice and add the tea and rum.
Stir well and garnish with a mint leaf, if desired.
Bublanina


Ingredients:
sugar, butter, flour, salt, lemons, rind of, cream of tartar, berries

Directions:
Cream sugar and butter.
Add beaten yolks, blend until smooth.
Beat egg whites until stiff.
Sift salt and flour together.
Add egg whites and salt/flour to mix (slowly], ending with flour mix.
It is best to alternate the two.
Add at end the lemon/orange peel.
Spoon mixture on bottom of 10"x6"x5" pan-.
Place berries or cherries on top.
Sprinkle with confectioners sugar if you like.
Bake at 400 degrees for 35-40 minutes.
DELICIOUS & Easy Steak


Ingredients:
season salt, salt, pepper, garlic powder

Directions:
Put seasonings on steak, using a good amount of the season salt, and the others to you liking.
Put seasoned side down on medium low flame first and grill for about 4-6 minutes.
Turn over and add more seasonings.
Grill for another 4-6 minutes and serve.
Grilling can go be longer or for a little less time, depending on how you like your steaks!
Roasted Tomato Caprese Salad
Category: salad
By Jackie

A new spin on the typical Caprese salad!

Ingredients:
8  roma (plum) tomatoes, halved lengthwise and seeded
¼ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ teaspoons minced garlic
2 teaspoons white sugar
sea salt to taste
ground black pepper to taste
1 (16 ounce) package fresh salted mozzarella cheese, sliced 1/4-inch thick
8 leaves fresh basil, cut in very thin strips
1 tablespoon extra-virgin olive oil, or to taste
1 ½ teaspoons balsamic vinegar, or to taste

Directions:
Preheat oven to 275 degrees F (135 degrees C). Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper. Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature. Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 345.8
Fat: 28 g
Saturated fat: 12.5 g
Carbohydrates: 7.4 g
Sugars: 6 g
Dietary fiber: 1.1 g
Protein: 14.4 g
Cholesterol: 59.5 mg
Sodium: 167.2 mg
Authentic (And Easy) Pasta Carbonara


Ingredients:
angel hair pasta, parmesan cheese, eggs, lean bacon, pancetta, salt, pepper

Directions:
Put large pot on to boil for pasta and cook pasta as directed.
Cut the bacon into 2" pieces and add to saute pan on medium.
Grate cheese.
Break eggs into large bowl and beat until smooth.
Add grated cheese to eggs and mix until a paste.
When pasta is "al dente", remove and drain.
Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta.  (Don't worry about the raw egg, the hot pasta will cook it].
Add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a creamy sauce evenly coats the pasta.
Serve and garnish with a sprinkle of cheese, fresh ground salt and pepper.
Watch your friends and family scrap the bowl!
Nice served with a salad and a crisp white wine!
Baileys No-Bake Mini Cheesecakes
Category: trusted-brands-recipes-and-tips
By Baileys

These easy, single-serve, no-bake cheesecakes with Baileys Irish Cream makes it easy to treat yourself this holiday season.

Ingredients:
4 ounces gingerbread cookies
¼ cup salted butter, melted
12 ounces cream cheese, softened
6 tablespoons Baileys Irish Cream
¼ cup granulated sugar
Sprinkle of salt
½ cup heavy cream, chilled
1 cup heavy cream, chilled
3 tablespoons powdered sugar
¼ teaspoon vanilla extract
Holiday sprinkles or crushed gingerbread cookies, for serving

Directions:
To prepare the crust, lightly spray each cavity of a mini cheesecake pan with cooking spray (alternately, use a muffin tin and line with cup liners). In a food processor, pulse the cookies until finely ground, about 20 seconds. Pour in the melted butter and continue to pulse until the butter is evenly distributed. Scoop a heaping tablespoon of the cookie crumb mixture into each of the prepared pan cavities and press down evenly with a shot glass or spoon to form a flat bottom. Chill at least 10 minutes or until ready to use. Meanwhile, beat together the cream cheese, Baileys Irish Cream, sugar, and sprinkle of salt with an electric hand mixer on medium-high speed in a medium bowl until fluffy, about 2 minutes. In a separate medium bowl, beat the heavy cream on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold the whipped cream into the cream cheese mixture until combined. Distribute the filling evenly between all the prepared crusts, cover with plastic wrap, and chill until fully set, at least 4 hours or overnight. Once set, remove the cheesecakes from their pan and arrange on a platter. To make the topping, beat the heavy cream, powdered sugar, and vanilla on medium-high speed in a medium bowl until stiff peaks form, 1 to 2 minutes. Transfer the whipped cream to a pastry bag and pipe onto the top of each mini cheesecake. Sprinkle with sprinkles. Serve and enjoy!

Prep time: 30 mins
Total time: 4 hrs 40 mins
Yields: 12 mini cheesecakes

Calories: 289.1
Fat: 24.8 g
Saturated fat: 15.5 g
Carbohydrates: 11.4 g
Sugars: 9.6 g
Protein: 2.8 g
Cholesterol: 82.1 mg
Sodium: 123 mg
Big Catch Salmon Casserole


Ingredients:
mayonnaise, milk, parmesan cheese, salmon, onion, peas

Directions:
Combine cream of celery soup and mayonnaise, milk and Parmesan cheese.
Blend well.
Add onion and stir.
Add peas.
Add salmon, undrained,  stirring to break up.
Add cooked noodles; stir.
Pour into a 1-1/2 quart casserole sprayed with Pam.
Top with 1 cup bread crumbs.
Bake in 350 degree Fahrenheit oven for 40 minutes.
Moist, Tender Spice Cake
Category: desserts
By Ben S.

This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.

Ingredients:
2 ½ cups bleached all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup milk
3  large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar

Directions:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Yields: 16 servings

Calories: 274.5
Fat: 13 g
Saturated fat: 7.8 g
Carbohydrates: 36.1 g
Sugars: 18.5 g
Dietary fiber: 0.7 g
Protein: 3.9 g
Cholesterol: 66.6 mg
Sodium: 221.5 mg
Roasted Butter Herb Turkey


Ingredients:
butter, poultry seasoning, garlic, garlic, onions, low sodium chicken broth, turkey, salt, pepper, herb seasoning mix, lemon

Directions:
In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
Preheat the oven to 450 degrees F.
Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.] Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.
Air Fried Chili Cheese Hot Dog Wrap


Ingredients:
tortilla, cheddar cheese

Directions:
Place tortilla shell on a flat surface.
Put a slice of cheese or shredded cheese in the middle of the tortilla shell.
Put the hot dog on the edge of the shell and roll it up into the tortilla keeping it snug.
Put it into the air fryer basket, seam side down and air fry at 400 degrees until preferred crispiness.
WHOLE DUCK IN GLOSSY ORANGE SAUCE


Ingredients:
shallots, carrot, bay leaf, rosemary sprig, olive oil, chicken broth, sugar, duck, cornflour, oranges

Directions:
For the duck:
Preheat the oven to 150 ° C.
Peel and thinly slice the shallots. Peel and roughly slice the carrot, then put in a baking dish (that can contain the whole duck] with the shallots, bay leaf and rosemary.
Wash the inside and outside of the duck, wipe well, then rub with salt and pepper. Heat the olive oil in a large saucepan and brown the duck on all sides until it turns golden brown.
Place the duck over the vegetables and sprinkle with orange juice (200ml] and chicken broth. Cook the duck in the oven at medium height for about 2 hours, basting with the cooking juice every 20 minutes. .
Keep the duck warm in the oven at 100 ° C if needed.
For the sauce:
45 minutes before the duck is done cooking in the oven, start by taking some cooking juice from the baking dish for the sauce.  .
Caramelize the sugar in a saucepan over medium heat. Deglaze with orange juice (200ml] and cooking juice, add the white balsamic vinegar, then reduce the sauce in half for about 30 minutes, without covering the sauce pan. Add in salt and pepper to taste. Mix the cornflour with a little bit of cold water and add to the sauce.
Wash the orange in hot water, wipe it and remove the zest in thin strips with a zest knife (a standard knife will do great too]. Blanch the orange zest in the boiling water for about 1 minute, pour into a colander and let it drip.
Carefully peel the two oranges, then cut fillets (medium thick] by removing skin and seeds.
Finally, filter the sauce with a colander, add the fillets and orange zest, then serve immediately with the duck.
Dill and Mustard Salmon Balls


Ingredients:
salmon fillets, egg, mayonnaise, Dijon mustard, fresh dill, sour cream, lemon juice

Directions:
Rinse the salmon and pat dry with paper towels.  Cut in 1-inch pieces and place on a sheet of plastic wrap.  Put in the freezer for 20-30 minutes, until firm but not frozen solid.
Line a rimmed baking sheet with foil and spray with cooking spray.
In a large bowl whisk the egg, 2 tablespoons of the mayonnaise, and 2 tablespoons of the mustard.  Add the breadcrumbs and 3 tablespoons of the dill and mix well.
Chop the semi-frozen salmon in a food processor, pulsing until chopped but not pureed.  Add the salmon to the bowl, add salt and pepper to taste, and mix well.
Make mixture into 1 1/2-inch balls and place on the prepared pan.  Spray the tops of the balls with cooking spray.
Bake at 425 degrees for 12-15 minutes.  While the salmon balls are baking, mix the remaining mayonnaise, mustard, and dill with the sour cream and lemon juice in a bowl and whisk well.
Serve the salmon balls with the dipping sauce.
Grilled Stuffed Portobello Mushrooms
Category: everyday-cooking
By Michael

A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!

Ingredients:
½ cup finely chopped red bell pepper
1 clove garlic, minced
¼ cup olive oil
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
4  portobello mushroom caps

Directions:
Preheat grill for medium heat. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 156.5
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 7.3 g
Sugars: 2.8 g
Dietary fiber: 2.1 g
Protein: 3.1 g
Sodium: 589.4 mg
Garlic Prime Rib
Category: main-dish
By Chef Mike

Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!

Ingredients:
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Directions:
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 1 10-pound roast

Calories: 562.2
Fat: 48 g
Saturated fat: 19.4 g
Carbohydrates: 1 g
Dietary fiber: 0.2 g
Protein: 29.6 g
Cholesterol: 112.7 mg
Sodium: 395.5 mg
Turkey Chili


Ingredients:
lean ground turkey, onions, red bell pepper, garlic, roma tomatoes, chili powder, kidney bean

Directions:
Cook turkey with onion, pepper and garlic until brown.
Add tomatoes and chili powder; stir.
Bring to a boil then reduce heat and simmer for 20-30 minutes.
Stir in kidney beans; simmer for an additional 10 minutes.
Enjoy!
Chocolate Orange Cupcakes With Limoncello Frosting


Ingredients:
eggs, chocolate chips, flour, powdered sugar, butter, orange

Directions:
Make cupcakes:  Mix the chocolate cake mix according to instructions substituting orange juice for the water.
Toss the chocolate chips with the flour.
Fold the chocolate chips and the candied orange peel into the chocolate mixture.
Line the muffin pan with cupcake liners.
Fill and bake the cupcakes according to instructions on package.
Let the cupcakes cool for 1 hour on a wire rack.
Frosting:  Combine all ingredients except the candied orange peel in medium bowl
Using hand mixer, beat until smooth about 2 minutes.
Using a small spatula, place 1 Tablespoon of frosting on top of cupcake.
Top with small sprinkle of candied orange peel.
Deborah's Not Quite Ugly Duckling Cake


Ingredients:
angel flake coconut, eggs, brown sugar, butter, sugar, evaporated milk

Directions:
Combine the cake mix, fruit cocktail with syrup, 1 cup of coconut, and eggs in a large mixing bowl.
Blend and then beat for 2 minutes.
Pour into 9 x 13 inch pan.
Sprinkle with brown sugar.
Bake at 325 degrees for 35-40 minutes.
Bring butter, sugar, and milk to a boil in a small saucepan.
Boil for 2 minutes, stirring occasionally.
Remove from heat and stir in remaining coconut.
Spoon over hot cake in pan.
Serve warm or cold.
Banana Nut Muffins
Category: bread
By Mom

A banana muffin without the guilt.

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
2  egg whites
1 cup mashed bananas
¾ cup white sugar
3 tablespoons vegetable oil
1 teaspoon lemon zest
¼ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray. In large bowl, stir together flour, baking powder, soda, and salt. In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full. Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 171.3
Fat: 5.2 g
Saturated fat: 0.6 g
Carbohydrates: 29.3 g
Sugars: 14.9 g
Dietary fiber: 1.1 g
Protein: 2.8 g
Sodium: 121.2 mg
Quiche Supreme
Category: breakfast-and-brunch
By prissycat

This quiche recipe is the best!  It is easy to make and tastes SO delicious!  Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!

Ingredients:
2 (9 inch)  deep dish frozen pie crusts
1 tablespoon finely chopped green bell pepper
1 small onion, finely chopped
1 (4.5 ounce) can mushrooms, drained and chopped
6  eggs
2 cups heavy cream
8 ounces shredded Monterey Jack cheese
8 ounces shredded Swiss cheese
12 ounces cooked ham, chopped
½ teaspoon vinegar
⅛ teaspoon dried tarragon
1 pinch garlic powder
1 pinch ground nutmeg
1 pinch dried parsley
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks. In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside. In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts. Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 - 9 inch quiche

Calories: 409.4
Fat: 32.5 g
Saturated fat: 16.5 g
Carbohydrates: 14.1 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 15.4 g
Cholesterol: 147.9 mg
Sodium: 591.6 mg
Fiesta Mac


Ingredients:
ground beef, green bell pepper, frozen corn, salsa

Directions:
Prepare the macaroni and cheese dinner as directed on the box, cooking the macaroni for only 8 minutes.
Meanwhile, brown the ground beef with the green bell peppers in a skillet; drain.
Add the meat mixture, corn and salsa to the prepared macaroni and cheese dinner, mixing well.
Cook until heated through, stirring occasionally.