xiaoxl/recipe_data huggingface dataset:
Irish Soda Bread


Ingredients:
all-purpose flour, sugar, baking soda, baking powder, salt, eggs, buttermilk, caraway seeds, golden raisin, milk

Directions:
Preheat the oven to 350ºF.
Lightly grease a baking sheet or line it with.
parchment paper.
In a large bowl, stir the flour, sugar, baking soda, baking powder and salt together.
In a separate bowl, beat the eggs, buttermilk, and oil together.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
Add the caraway seeds and raisins.
Stir until a soft dough has formed.
Shape the dough into a large ball on a lightly floured board (flour your hands if necessary for easier handling].
With a sharp knife, make a cross on the top.
Place on the prepared pan.
Brush the top with the milk.
Bake in the center of the oven until golden brown, 30 to 40 minutes.
The Best No Bake Cookies


Ingredients:
butter, granulated sugar, milk, peanut butter

Directions:
Measure the oats and place in a large bowl.
Measure peanut butter and set aside.
Melt the butter in a medium to large saucepan, and add the cocoa. Alternate the sugar and milk, stirring after each addition.
Let the mixture come to a good boil and boil it for exactly one minute. Any less and they won't set, any more and they will be dry.
Pour the mixture over the oats and stir until well combined.
Stir in the peanut butter.
Drop in desired size on wax paper and let set.
Pea and Halloumi Fritters


Ingredients:
milk, eggs, cornflour, plain flour, baking powder, halloumi cheese, of fresh mint, olive oil

Directions:
Boil peas for a couple of minutes, then drain, refresh under cold water and drain again.
Puree half the peas until smooth.
Whisk the milk, eggs, flours, baking powder and pureed peas in a bowl, then add the rest of the peas, haloumi, mint and salt and pepper.
Heat oil in a large frypan over med-hi heat and add tablespoons full of mixture, pressing down slightly to flatten.
Fry in batches til brown on both sides and drain on paper towel.
Serve with roasted tomatoes, fresh mint leaves and lemon wedges.
Greekified Green Beans


Ingredients:
fresh green beans, olive oil, yellow onion, garlic cloves, cinnamon stick, white wine, roma tomatoes, red bell pepper, salt, cracked black pepper, lemon wedge

Directions:
Wash and snap the green beans, then chop the onion and garlic.
Heat a little olive oil in a heavy duty pan and gently sautè the green beans, onion, garlic and cinnamon stick over medium heat for about five minutes, or until onion and garlic soften and green beans are lightly browned.
Add the wine to the pan. Bring to a boil and reduce by half.
Stir in the tomatoes and bell pepper. Bring to a boil over medium heat, then reduce to a simmer and cover.
Cook for approximately 5 minutes, or until liquid has mostly evaporated.
Season with salt and pepper.
Serve with lemon wedges on the side.
Traditional Beef Samosas
Category: appetizers-and-snacks
By CaraMeg

Samosas filled with a delicious combination of spices.

Ingredients:
1 pound lean ground beef
1 medium onion, finely chopped
2  garlic cloves, crushed
2 teaspoons ground coriander
1 ½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chile powder, or more to taste
¼ teaspoon ground ginger
1 teaspoon garam masala
1 (6 ounce) package frozen peas
½ cup water
1 tablespoon minced pickled jalapeno pepper
1 tablespoon lemon juice
1 (12 ounce) package wonton wrappers
vegetable oil for frying

Directions:
Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low. Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates. Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes. Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers. Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 24 samosas

Calories: 93.7
Fat: 3.6 g
Saturated fat: 1.2 g
Carbohydrates: 9.9 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 5.2 g
Cholesterol: 12.7 mg
Sodium: 153.8 mg
Spicey Mac N Cheese


Ingredients:
elbow macaroni, milk, flour, Velveeta cheese, butter, picante salsa, black pepper, salt

Directions:
Boil water in medium pot, add 1 tsp salt, add elbow pasta, let cook until tender and drain.
Cut up Velveeta cheese into 2 inch squares, this will help it melt faster.
In medium pot melt butter add flower and stir until flower is smooth, no lumps, add milk, add, black pepper, add 1tsp of salt, add cheese. Keep stirring until cheese is well melted, add pasta mix well. Add the picante salsa mix well again.
Keep the heat at low level to prevent the cheese from sticking to the pot or burning.
Service in bowl nice and hot!
Air Fryer Buffalo Chicken Wings
Category: meat-and-poultry
By Soup Loving Nicole

Push the deep fryer aside and pull out the air fryer instead next game day. There is no need to add all of that oil when you can achieve crispy wings straight out of the air fryer. Serve with celery sticks and ranch dressing, if desired.

Ingredients:
2 ½ pounds chicken wings
1 tablespoon olive oil
⅔ cup cayenne pepper sauce
½ cup butter
2 tablespoons vinegar
1 teaspoon garlic powder
¼ teaspoon cayenne pepper

Directions:
Preheat an air fryer to 360 degrees F (182 degrees C). Place wings in a large bowl. Drizzle oil over wings and massage until chicken is evenly coated. Place 1/2 the wings in the air fryer basket and cook for 25 minutes. Use tongs to flip wings and cook 5 minutes more. Transfer cooked wings to a large bowl. Repeat with remaining wings. While second batch is cooking, combine hot pepper sauce, butter, vinegar, garlic powder, and cayenne pepper in a small saucepan over medium heat. Stir and keep warm until wings are done. Pour sauce over cooked wings and toss to coat.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 481.3
Fat: 41.5 g
Saturated fat: 18.9 g
Carbohydrates: 7.3 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 20.7 g
Cholesterol: 120.4 mg
Sodium: 1328.4 mg
Chickpeas With Rice and Vegetables


Ingredients:
onions, garlic cloves, green pepper, raw carrots, low-sodium chickpeas, capers, paprika, ground black pepper, whole grain rice

Directions:
Add all ingredients to a large pot (at least 5 qt] and mix well.
Bring broth to a boil, stirring a few times to distribute rice and prevent sticking on the bottom.
Turn heat down, cover and cook on low about 70 minutes or until rice is done. Mix 2 or 3 times while cooking, adding small amounts of water if needed.
Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)


Ingredients:
garlic, tapioca, salt, palm sugar, oyster sauce, light soy sauce, duck, green onions, coriander leaves, white pepper

Directions:
Fry the garlic in vegetable oil until lightly roasted brown and reserve.
Remove any dust from tapioca by tossing in a sieve.
Bring pot with plenty of water to the boil and which in tapioca, stirring often to avoid clumps and sticking.
Simmer until translucent. This will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca.
Drain in a sieve.
Bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce.
Skim any solids from the top of the stock and reduce heat.
Add tapioca, crab, duck and pea shoots (or spinach leaves] and heat through, taking care that the soup does not boil. This takes about 10 minutes over a fairly low heat, gently stir often to avoid things clumping together.
Serve sprinkled with green onion, coriander, garlic and pepper with a little sesame oil drizzled over the top. For convenience and to let the flavours blend I combined this ingredients in advance in a small bowl.
Meatball Stew


Ingredients:
ground beef, basil, egg, garlic, water, potatoes, carrots, onion

Directions:
Combine beef, crumbs, basil, egg and garlic., Shape into 20 balls., Brown in deep skillet over medium low heat., Drain fat., Stir in soup, water and vegetables., Heat to boiling., Reduce heat and simmer, covered 30 minutes until veggies are tender., Add a little more water if necessary.
Honey Mustard


Ingredients:
white wine vinegar, salt, dry mustard, honey

Directions:
Place all ingredients in a blender with 1 ice cube and blend till smooth., Place into a jar and refrigerate overnight or longer before using.
Lee's Famous Carrot Cake


Ingredients:
granulated sugar, flour, baking soda, cinnamon, salt, carrots, eggs, butter, cream cheese, vanilla extract, powdered sugar

Directions:
Pre-heat oven to 350°F.
For one 3-layer cake: grease (with butter] and flour three 8 or 9 inch cake pans. (For ~24 cupcakes: prepare cupcake pans with paper liners.].
Grate Carrots (by hand or with food processor] and set aside.
In a separate bowl sift together the dry ingredients: Sugar, Flour, Baking Soda, Cinnamon, and Salt and set aside.
In mixer bowl, add Eggs and Wesson Oil. Mix at medium speed until eggs and oil are blended.
Continue mixing eggs and oil at medium speed and gradually add dry ingredients. Mix at medium speed to a batter consistency.
Continue mixing at medium speed and gradually add grated Carrots to batter. Mix until Carrots are evenly distributed. (The batter may look a little “thinner” than normal cake batter.].
For a cake - divide batter evenly between the 3 cake pans. Bake cake at 350 F for 25-30 minutes or until toothpick comes out clean.  For cupcakes - fill liners to the top. Bake cupcakes at 350 F for 30-35 minutes. Check a few cupcakes with a toothpick to insure they are done.  NOTE: For both the cake and cupcakes there will be a bit of shrinkage as they cool to room temperature.
Remove from oven and let cool to room temperature – usually 1 to 2 hours.
About a ½ hour before starting to make the icing, take the butter and cream cheese out to soften.  Don’t start making the icing until you’re ready to ice the cake or cupcakes (they are at room temperature]. When you finish making the icing it should be smooth and easy to work with.
Put Butter and Cream Cheese in mixer bowl and mix on medium speed until smooth.
Continue mixing at medium speed and add in the Vanilla.
Continue mixing at medium speed and slowly (otherwise you’ll get a cloud of powdered sugar] add Powdered Sugar. Mix until smooth. Now you’re ready to ice the cake and/or cupcakes.
After icing, refrigerate for 30 minutes before serving so the icing can firm up. Store the cake/cupcakes in the refrigerator. Take the cake/cupcakes out of the refrigerator about 20-30 minutes before serving.
Pumpkin Spice Bread (Breadmaker)


Ingredients:
brown sugar, canned pumpkin, pure vanilla extract, eggs, all-purpose flour, bread machine flour, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, walnuts

Directions:
IMPORTANT: This is a Quick Bread, the cycle of your machine should clearly say QUICK BREAD. If the cycle says anything else, such as Express, then this recipe will not work since it does not contain yeast, and is designed for the QUICK BREAD cycle.
Place all ingredients in your breadmaker pan following manufacturer's recommended order.
Select Quick Bread cycle only. Wait like 5 minutes into cycle, open lid and scrape down sides and bottom of the pan, close lid and let the cycle finish.
Wait for it to cool down before you slice it, of course, if you can wait :].
Pork Chops With Mustard & Shallot Sauce


Ingredients:
olive oil, shallots, red wine vinegar, white wine, coarse grain mustard

Directions:
Heat a little oil in a non-stick frying pan.
Season the chops then fry for about 4 minutes on each side and remove. Tip the shallots into the pan and cook for about 5 minutes, keep warm.
Add the vinegar and reduce for a few more minutes then add the wine and cook for a couple of minutes.
Stir in the mustard and cream and bubble away until thickened.
Serve with the pork chops and green beans.
Cheesy Fried Brussels Sprouts


Ingredients:
fresh Brussels sprout, parmesan cheese, eggs

Directions:
Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout.
Bring a pot of salted water to a boil and blanch the sprouts until they are almost done. Then put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy] . Drain them and set aside.
When ready for dinner, combine bread crumbs, parmesan cheese, and seasonings. Beat eggs in a small bowl with a little water.
Heat a large skillet over medium heat with some olive oil.
Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts.
Pan cook the sprouts in the oil till golden brown and delicious.
Garlic-Butter Roasted Mushrooms
Category: side-dish
By France C

Transform bland mushrooms into a flavorful side dish to accompany your favorite protein. My favorite way to serve these is with a juicy grilled ribeye.

Ingredients:
1 pound fresh white mushrooms
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons salted butter, melted
1 pinch salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Clean mushrooms with a damp paper towel and gently remove and discard stems. Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper. Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

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

Calories: 144.9
Fat: 13.1 g
Saturated fat: 6.4 g
Carbohydrates: 4.4 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 4.7 g
Cholesterol: 25.1 mg
Sodium: 145.4 mg
Lasagna Flatbread
Category: side-dish
By apk979

A simple lasagna pizza.

Ingredients:
1 (15 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese, divided
1 (3 ounce) package Parmesan cheese
1  egg
2 teaspoons Italian seasoning
1 pound sausage
½ (26 ounce) jar marinara sauce
6  flatbreads

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl. Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce. Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese. Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

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

Calories: 601.9
Fat: 36.8 g
Saturated fat: 16 g
Carbohydrates: 30.5 g
Sugars: 6.2 g
Dietary fiber: 10.8 g
Protein: 44 g
Cholesterol: 133.7 mg
Sodium: 1679.4 mg
Homemade Tahini
Category: side-dish
By SFChef

Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.

Ingredients:
5 ½ cups sesame seeds
2 ½ cups olive oil, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet. Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes. Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 cups

Calories: 194
Fat: 19.4 g
Saturated fat: 2.7 g
Carbohydrates: 3.9 g
Dietary fiber: 1.9 g
Protein: 2.9 g
Sodium: 2 mg
Norwegian Cake Doughnuts (Hjortebakkels)


Ingredients:
eggs, sugar, flour, butter, baking powder, baking soda, lemon, cognac, sugar, cardamom

Directions:
Beat eggs until lemon colored.
Add sugar, flour, butter, whipping cream, baking powder, baking soda, lemon juice and zest and Cognac.
Mix until stiff dough forms. Let dough stand overnight.
Form into roll as big around as your finger.
Cut into 3 inch lengths and form circles by over lapping ends.
Or roll out 1/4 inch thick and cut with lightly floured doughnut cutter.
Deep-fry at 350 degrees, turning frequently until puffed and brown.
Sprinkle with sugar and cardamom to taste.
Do Ahead - 3 Cheese Mashed Potato Casserole


Ingredients:
potatoes, cottage cheese, feta cheese

Directions:
Add all the ingredients to the mashed potatoes, mix well.
Place in a buttered casserole, place in fridge until ready to bake, bring to room temperature before you place it in the oven.
Preheat oven to 350f.
Bake uncovered for apprx 45 minutes or until bubbly and golden on top.
Skillet Potato Pie With Eggs and Cheese


Ingredients:
potatoes, bacon, onion, mushrooms, milk, parsley, cheddar cheese

Directions:
Preheat oven to 350º F.
In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside.
Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through.
In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top.
Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.
Minestrone Soup


Ingredients:
olive oil, celery, zucchini, carrot, garlic, kidney beans, white beans, tomato puree, diced tomatoes, vegetable broth, water, fresh parsley, dried oregano, salt, red pepper flakes, black pepper, dried basil, dried thyme, fresh spinach, quinoa, shell pasta, red wine

Directions:
Heat oil in large stock pot over medium heat., Add onion and celery, sauté five minutes., Add zucchini, green beans, carrots, and garlic, sauté three minutes more., Stir in beans, tomato puree, diced tomatoes, broth, water, and spices., Bring to a boil, reduce heat to low, and simmer 20 minutes., Add spinach and quinoa, cover and simmer 15 minutes., Stir in wine and cook ten minutes more.
One-Dish Rockfish
Category: seafood
By Luke

Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.

Ingredients:
5 cups fresh spinach
2 (6 ounce) fillets rockfish
10  cherry tomatoes, halved
½ cup vegetable broth
2 tablespoons minced fresh dill
¼ teaspoon garlic powder
½ teaspoon lemon pepper
¼ teaspoon onion powder
salt and ground black pepper to taste
2 slices  lemon slices
2 slices onion slices
1 teaspoon butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 233.4
Fat: 5.5 g
Saturated fat: 2 g
Carbohydrates: 11.5 g
Sugars: 1.9 g
Dietary fiber: 3.9 g
Protein: 35.5 g
Cholesterol: 63.7 mg
Sodium: 417.2 mg
Sunday Best Corn


Ingredients:
bacon, fresh mushrooms, onion, frozen corn

Directions:
In a skillet, cook the bacon over medium heat until crisp. Remove to paper towels. Drain bacon grease, reserving 1 tablespoons.
Saute mushrooms and onions in the reserved drippings until tender. Stir in the corn, process cheese and bacon. Cook and stir for 2-4 minutes or until cheese is melted.
Peanut and Spicy Orange Sauces


Ingredients:
soy sauce, honey, mirin, rice vinegar, fish sauce, sriracha sauce, orange, zest of, oranges, juice of, ginger, honey, garlic clove, cornstarch

Directions:
For the peanut sauce:
In a small saucepan over medium heat, mix all the ingredients. Stir and cook until reduced to a creamy sauce, about 5 minutes. Set aside.
For the spicy orange sauce:
In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside.
For serving:
Serve with dumplings, egg rolls or spring rolls.
Amish Cran-Apple Pie
Category: desserts
By Alisha Smith

My mother made this one Thanksgiving and I ended up snatching most of it. One of the best tasting pies out there, in my opinion. The crust was taught to me by my Amish grandmother and easy to make.

Ingredients:
⅔ cup oil
3 tablespoons milk
2 cups all-purpose flour
2 teaspoons white sugar
1 ¼ teaspoons salt
2 cups frozen cranberries, sorted and rinsed
2 cups chopped apples
⅔ cup white sugar
3 ½ teaspoons all-purpose flour
1 tablespoon lemon juice

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine oil and milk in a liquid measuring cup; stir to combine. Combine flour, sugar, and salt in a medium bowl; mix together with a fork. Add oil mixture and mix until well combined. Press a little more than 1/2 of the crust mixture into the bottom and sides of a pie plate, using a spatula if necessary, as mixture will crumble easily. Combine cranberries and apples in a large mixing bowl. Add sugar, flour, and lemon juice; mix until fruit is evenly coated. Pour filling into the pie plate and crumble remaining crust mixture over the top. Bake in the preheated oven until filling is bubbly and crumb topping is golden brown, 40 to 50 minutes.

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

Calories: 378.8
Fat: 18.7 g
Saturated fat: 3 g
Carbohydrates: 50.4 g
Sugars: 22.4 g
Dietary fiber: 2.9 g
Protein: 3.7 g
Cholesterol: 0.5 mg
Sodium: 367.2 mg
My Amazing Tomato Basil Soup (Like Applebee's®)
Category: soups-stews-and-chili
By lainalee

This tastes just like the tomato basil soup they serve at Applebee's®. The hubs loved it so that's saying something! I always add a pinch of sugar to tomato-based sauce, but I'm not sure that it needed it. Served it with baked fries with seasoned salt and grilled gouda cheese sandwiches on thick crusty bread, panini-style.

Ingredients:
3 tablespoons olive oil
1 small clove garlic, minced
1 (10.75 ounce) can  condensed tomato soup
¼ cup bottled marinara sauce
½ (10.75 ounce) can  water
1 teaspoon chopped fresh oregano, or to taste
½ teaspoon ground black pepper
1 tablespoon chopped fresh basil, or more to taste
6  Italian-style seasoned croutons, or as needed
2 tablespoons grated Parmesan cheese

Directions:
Heat olive oil in a large saucepan over medium heat. Saute garlic in hot oil until tender and fragrant, 2 to 3 minutes. Stir Stir condensed tomato soup and marinara sauce into garlic; slowly add water. Mix oregano and black pepper into soup; bring to a simmer, reduce heat to low, and cook until flavors blend, about 15 minutes. Stir basil into soup. Ladle into bowls and top with croutons and Parmesan cheese.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 349.9
Fat: 25.5 g
Saturated fat: 4.5 g
Carbohydrates: 27.5 g
Sugars: 13.6 g
Dietary fiber: 1.8 g
Protein: 5.5 g
Cholesterol: 5.2 mg
Sodium: 1089.8 mg