xiaoxl/recipe_data huggingface dataset:
Variation on My Piled up Potatoes


Ingredients:
potatoes, onion, lean ground beef, vegemite, low-fat sour cream, mushroom, tomatoes, spring onion, edam cheese

Directions:
Peel and cook the potatoes in lightly salted water until just just tender, or leave skins on, prick and microwave til tender.
When cooked slice the potatoes into a lightly sprayed with oil, flan or quiche dish.
In a lightly sprayed non stick frypan saute the onion and mince breaking up any large clumps.
Stir in the vegemite and continue cooking until lightly browned. The mixture should be crumbly and without liquid. (known as dry frying].
Spread the sour cream over the potatoes and top with the mince mixture.
Spread over this the sliced mushrooms.
Top with sliced tomato and spring onion if using.
Finally top with the grated cheese.
Place in oven and grill for about 10 mins or until cheese has melted and is bubbly and golden.
Serve with a green vegetable for a complete meal.
Asian Steak Dinner --  Low Carb


Ingredients:
beef broth, soy sauce, fresh ginger, cornstarch, butter, olive oil, green onions

Directions:
Cut steak into 4 equal portions.
Place each piece between 2 pieces of plastic wrap.
With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.
In a small bowl, stir together broth, soy sauce, ginger, and cornstarch.
Set aside.
Melt butter in oil in a wide nonstick frying pan over medium-high heat.
When butter sizzles, add steak.
Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes].
Transfer to a platter and keep warm.
Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring.
Then continue to boil and stir until slightly thickened (1 to 2 minutes].
Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.
Shrimp Bulgur Salad With Avocado Relish and Chipotle Dressing


Ingredients:
white wine vinegar, water, shallots, Dijon mustard, honey, chipotle peppers, chipotle chiles in adobo, olive oil, bulgur wheat, water, green pepper, canned shrimp, celery, salt, cheddar cheese, avocados, red onion, lime, juice of, cilantro, green onion

Directions:
CHIPOTLE SALAD DRESSING:
Place the first 7 ingredients in a blender and blend on high for 1 minute.
With the blender running, slowly drizzle in oil and blend until emulsified.
Reserve until needed, in top of double boiler over simmering water.
SHRIMP BULGUR SALAD:
Combine bulgur and water; let stand until bulgur is soft--about 30 minutes. Drain and marinate in Chipotle salad dressing (or French or Catalina salad dressing]. Chill.
Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
Chop remaining green pepper and add to the chopped celery. Combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded Cheddar cheese. Toss lightly.
Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
AVOCADO RELISH:
Place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper.
Cover with plastic wrap and refrigerate until serving.
FOR SERVING:
Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
Pour CHIPOTLE SALAD DRESSING as outer circle.
Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.
Cold, Cough, Hot shot remedy


Ingredients:
lemon juice, honey

Directions:
Mix equal parts and chill in fridge.
You can take this by the spoonful cold as a cough syrup or for your sore throat.
Or you can add a big spoonful to a cup of hot tea.
Or you can heat up a big spoonful and take right before bed time, I call that a"Hot Shot".
Guarenteed to cure what ails you!
Cashew Chicken


Ingredients:
boneless skinless chicken breast, cornstarch, cashews, green onion, garlic clove, onion, green pepper, water chestnuts, soy sauce, red wine vinegar, cornstarch, water

Directions:
Combine sauce ingredients and set aside.
Mix chicken with cornstarch.
Heat oil.
Deep-fry chicken until color changes.
Drain.
Remove.
Deep-fry cashews in large strainer until light brown (about 30 seconds].
Drain, Remove.
Reheat 2 T.oil in wok.
Fry chilies until dark brown.
Add scallion and garlic.
Stir-fry 30 seconds.
Add onion, stir-fry 1 minute.
Add green pepper, stir-fry 30 seconds more.
Remove chilies.
Pour in sauce, bring to a boil.
Add chicken and nuts.
Mix until chicken and nuts are glazed.
Removed to serving platter.
Serve over rice.
*Note- you may also just stir-fry the chicken rather than deep-fry, if you choose. It still tastes wonderful!*.
Walnut Stuffed Dates


Ingredients:
dates, walnut pieces, half-and-half cream, granulated sugar, water

Directions:
Slit dates on one side and stuff with walnuts.
Close and set aside.
In small saucepan, bring cream to boil over medium heat, stirring often.
Stir in sugar until it melts.
Stir in orange or rose blossom water and cocoa, reduce heat to medium-low and cook, stirring constantly, for 5 minutes.
Remove from heat until misture is cool enough to touch.
Spread coconut on plate.
Dip dates in cocoa syrup and roll in coconut.
Place on a plate or tray and refrigerate, covered, for several hours before serving.
Cinco de Mayo Salsa Cruda
Category: appetizers-and-snacks
By Chef John

One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.

Ingredients:
1 ½ pounds cherry or grape tomatoes, diced
½ cup finely diced onion
1  jalapeno chile peppers, seeded and minced
1  serrano chile pepper, seeded and minced
2 cloves garlic, minced
2 tablespoons lime juice
¼ teaspoon dried oregano
1 pinch cayenne pepper, or more to taste
1 teaspoon salt, or to taste
1 pinch white sugar
2 tablespoons minced fresh mint leaves
½ bunch fresh cilantro, chopped
salt to taste

Directions:
Drain tomatoes in a strainer for 15 minutes. Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.

Prep time: 20 mins
Total time: 35 mins
Yields: 2 cups salsa

Calories: 47.6
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 10.6 g
Sugars: 6 g
Dietary fiber: 2.8 g
Protein: 2.1 g
Sodium: 594.5 mg
Cream of Mushroom Soup II
Category: soups-stews-and-chili
By Michelle Chen

Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it.

Ingredients:
1 pound fresh mushrooms
¼ cup salted butter
4  green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives

Directions:
Thinly slice the mushroom caps, discarding the stalks. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the  garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

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

Calories: 296.6
Fat: 24.1 g
Saturated fat: 14.6 g
Carbohydrates: 15.9 g
Sugars: 5.4 g
Dietary fiber: 2.7 g
Protein: 7.1 g
Cholesterol: 70.1 mg
Sodium: 574.3 mg
Celery Leaf Pesto


Ingredients:
pine nuts, garlic clove, flat leaf parsley, celery leaves, kosher salt, olive oil, parmigiano-reggiano cheese, lemon, lemon

Directions:
Chop the pine nuts, garlic, parsley, celery leaves,and salt together in a food processor until the mixture becomes a smooth paste.
Slowly drizzle in the olive oil.
Add the cheese, lemon juice, and lemon zest, mixing well to incorporate.
Season to taste with salt.
If you like your pesto less lemony, I recommend adding the lemon juice a little at a time until just right.
Best-ever Bourbon Brownies


Ingredients:
butter, sugar, water, eggs, vanilla, flour, baking soda, salt, pecans, Bourbon, butter, powdered sugar, milk, vanilla

Directions:
Grease an 8x8x2-inch baking pan;set aside;Heat oven to 350 degrees.
In a medium saucepan, combine the 1/3 cup butter, sugar and water; cook and stir over medium heat just until boiling, remove from heat, add the 1 cup of chocolate pieces; stir until chocolate is melted.
Stir in eggs and vanilla, beating lightly with a spoon until combined; stir in flour, baking soda and salt; stir in pecans.
Spread batter into prepared pan;Bake at 350 degrees about 20 minutes or until edges are set and begin to pull away from the sides of pan.
Using a fork, prick the warm brownies several times, Drizzle BOURBON evenly over brownies; cool in pan on wire rack.
For frosting; In a small mixing bowl beat the 3 tablespoons butter with an electric mixer on medium to high speed for about 30 seconds; gradually add powdered sugar, beating well, slowly beat in 2 teaspoons of the milk and the vanilla; if necessary, beat in remaining milk to reach spreading consistency, spread over brownies;Melt chocolate; drizzle melted chocolate over frosting.
Salmon Sweet and Spicy


Ingredients:
salmon fillets, Dijon mustard, sherry wine, soy sauce, hot chili sauce, lemon, brown sugar, shallot, butter

Directions:
mix everything together except salmon and butter
brown salmon in 2 tablespoons butter remove from heat when still rare.
add shallot to pan until soft pour in sauce mixture  add remaining butter and reduce until it is a syrup ,add salmon back in pan to cover serve with rice and broccoli.
Pizza by the Slice


Ingredients:
tomatoes, mozzarella cheese, dried oregano

Directions:
Preheat oven to 375°F.
Remove stem end of tomato and cut tomato into several large chunks, then coarsely chop.
Stack salami slices, two at a time and cut into small wedges.
Unroll crescent dough on cutting board and separate into 8 triangles.
Arrange the triangles on a flat baking stone or pizza pan so they do not touch.
Sprinkle triangles with equal amounts of tomato (or sauce], salami, cheese and oregano.
Bake 15-18 minutes or until edges are golden brown.
Catalan Beef Stew


Ingredients:
pancetta, extra virgin olive oil, red wine vinegar, garlic cloves, dry red wine, tomato paste, cinnamon sticks, fresh thyme, dark chocolate, flat leaf parsley

Directions:
Preheat oven to 160°C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup] of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches.
Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture.
Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill.
Preheat oven to 160°C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.
Jamaican Pineapple Punch


Ingredients:
fresh pineapple, orange, rind of, cloves, cinnamon stick, sugar, boiling water, lemon juice

Directions:
Wash the peel of the pineapple & orange & place in a large bowl with spices & sugar.
Add boiling water, stir, cover & leave overnight.
Add juices & serve either hot or cold.
Traditional Rub for St. Louis Ribs
Category: trusted-brands-recipes-and-tips
By Smithfield(R)

A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.

Ingredients:
¼ cup dark brown sugar
3 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon sea salt
1 ½ teaspoons granulated garlic powder
1 ½ teaspoons onion powder
½ teaspoon ground coriander
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 tablespoon Vegetable oil
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle

Directions:
About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice.  Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Remove ribs from grill.  Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2  to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Prep time: 10 mins
Cook time: 3 hrs 30 mins
Total time: 4 hrs 40 mins
Yields: 4 servings

Calories: 1098
Fat: 85.2 g
Saturated fat: 30.4 g
Carbohydrates: 23.8 g
Sugars: 19.5 g
Dietary fiber: 2.4 g
Protein: 56.6 g
Cholesterol: 275.6 mg
Sodium: 1583 mg
Holiday Honey Cake


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, ground cloves, ground allspice, honey, brown sugar, granulated sugar, eggs, vanilla, tea, coffee

Directions:
preheat oven to 350.
grease the pan you're using and add parchment paper, greased.
mix flour and next 6 ingredients in a large bowl.
make a well in the center.
add the oil and the next 8 ingredients, mixing well.
spoon into prepared pan and sprinkle with almonds.
place pan on a baking sheet to ensure even cooking.
bake 60-80 minutes for a tube or bundt cake, 45-55 minutes for loaf pans or 40-45 minutes for a sheet cake.
let cake cool in pan on a wire rack  for 20 minutes, before removing. cool completely on wire rack.
Mike's Mac


Ingredients:
cavatappi pasta, sharp white cheddar cheese, extra-sharp cheddar cheese, salted butter, sour cream, cayenne, garlic powder, paprika, salt, flour

Directions:
Heat oven to 450 degrees F.
Bring water to a boil in a medium-large sauce pan. Stir in pasta and a few pinches of salt.
Melt 2 Tablespoons of butter in a small dish.
Add Ritz crackers, stir and set aside.
Mix Sour cream, cayenne, paprika, and garlic. Set aside. *This can be done to taste. Less cayenne = less kick*
Strain pasta.
While straining, melt 2 tablespoons of butter in the same saucepan the pasta was just inches.
On low-medium heat, stir in flour.
Add about half a cup of milk, stir with one hand, slow pour with the other. We are making a roux.
Once the milk is in , it will be a bit runny, but keep slowly stirring on low-medium heat until it starts to bubble and thicken.
Add a handfull or two of your shredded cheese blend *HIGHLY recommend Tillamook you can pick this up at Costco* This cheese MAKES the recipe, so do not skimp out!
Once you have your cheese sauce ready to go, pour the strained noodles back into the same saucepan and stir in the sauce you just poured them over.
Add two packets of Kraft Mac & Cheese powder (You will need to by boxed mac & cheese and steal the powder packets!].
Add a couple of splashes of milk to help you stir in the powder.
Add a handfull of your extra sharp cheddar cheese blend, and the sour cream mixture we made earlier. Stir until melted.
Taste a noodle, at this point there should be plenty of the extra sharp white cheddar taste, if not, add a bit more!
If you pass the taste test, go ahead and pour your mac & cheese into large, short walled baking dish.
You guessed it, more cheese. Sprinkle cheese blend over the top. Just enough to barely cover the noodles.
Sprinkle Ritz/Melted butter mixture over the top, give it a shake and a pat down.
Pop it in the oven for 10 minutes or until Ritz crumbs are golden brown.
Enjoy!
Banana Chip Muffins


Ingredients:
quick oats, egg, milk

Directions:
Preheat oven to 400 degrees.  Grease muffin pan., Combine all ingredients until well blended., Pour into prepared muffin pan., Bake 12 - 14 minutes.
Grilled Peach Toast with Mascarpone and Honey
Category: main-dish
By ghada faris

Here is a sweet toastie. Enjoy - it's easy to make.

Ingredients:
1 slice bread
1 teaspoon butter, or as needed
1  fresh peach, sliced
1 tablespoon mascarpone cheese
1 teaspoon honey

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 271.2
Fat: 18 g
Saturated fat: 9.8 g
Carbohydrates: 24.8 g
Sugars: 13.2 g
Dietary fiber: 0.6 g
Protein: 4 g
Cholesterol: 46.2 mg
Sodium: 218.4 mg
Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce


Ingredients:
red wine, sugar, chocolate chips, olive oil, allspice, pears, baguette

Directions:
Preparation:
Combine wine and sugar in saucepan and reduce over medium heat for 10 minutes.
Remove from heat and stir in the chocolate chips.
Cut baguette into 40 thin slices. Brush both sides with olive oil and broil until golden on both sides. Cool.
Cut brie into 4 quarters. Cut each quarter into 10 slices. Lay slices on chilled plate.
In small skillet, toss almonds until golden brown. Remove from heat and toss with allspice.
Assembly:
Place baguette rounds on cookie sheet.
Spread 1/2 teaspoon of chocolate wine sauce on each slice.
Divide minced pear evenly among the slices.
Lay a slice of brie on top of each "crouton.".
Sprinkle with toasted almonds.
Heat in 350 degree oven for five minutes.
Flourless Fudge Cookies
Category: desserts
By catmoore

My gluten-free daughter was so happy with these!

Ingredients:
3 cups confectioners' sugar
⅔ cup dark cocoa powder (such as Hershey's® Special Dark)
⅛ teaspoon salt
2  egg whites, or more as needed
1 tablespoon pure vanilla extract
1 ½ cups chocolate chips (60% cacao)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper. Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir. Scoop batter by tablespoonful onto the prepared baking sheets. Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

Prep time: 10 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 30 cookies

Calories: 93.8
Fat: 2.5 g
Saturated fat: 1.4 g
Carbohydrates: 18.8 g
Sugars: 11.9 g
Dietary fiber: 0.7 g
Protein: 1 g
Sodium: 16.2 mg
Quick Chicken and Dumplings


Ingredients:
milk, mushrooms, biscuit mix, milk, paprika

Directions:
In a large saucepan, combine the ½ cup milk, peas and carrots, chicken, mushrooms and soup. (Note about the soup:  The recipe software interpreted "creamy mushroom soup" as cream of mushroom soup.  Do not used condensed cream of mushroom soup; look at the premium brands for "creamy mushroom soup" which is a ready to eat product.]
Heat to boiling, stirring frequently.
While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough.
After soup mixture comes to a boil, drop the dough onto (not into] the chicken mixture in 8 or 9 spoonfuls.
Sprinkle dumplings with paprika.
Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more.
Serve hot.
Honey-Garlic Slow Cooker Chicken Thighs
Category: meat-and-poultry
By Myrna

I have used it often. It's easy and uses pantry staples. Always a hit with adults and kids. Serve with basmati rice or quinoa and steamed or roasted vegetables.

Ingredients:
4  skinless, boneless chicken thighs
½ cup soy sauce
½ cup ketchup
⅓ cup honey
3 cloves garlic, minced
1 teaspoon dried basil

Directions:
Lay chicken thighs into the bottom of a 4-quart slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. Cook on Low for 6 hours.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 4 servings

Calories: 324.5
Fat: 11.9 g
Saturated fat: 3.3 g
Carbohydrates: 34.2 g
Sugars: 30.6 g
Dietary fiber: 0.6 g
Protein: 21.9 g
Cholesterol: 70.9 mg
Sodium: 2203.7 mg
Afghan Beef Raviolis (Mantwo)
Category: main-dish
By amanda1432

This is a time consuming recipe, but it's worth it!  This dish always sells out at a well-known Afghan restaurant nearby.

Ingredients:
¾ cup plain yogurt
1 teaspoon chopped fresh mint leaves
2 cloves garlic, crushed
1 pound ground beef
1 ½ cups chopped onion
1 cup water
1  carrot, grated
¾ teaspoon salt
1 teaspoon ground black pepper
1 ½ teaspoons ground coriander
½ teaspoon ground cumin
26  wonton wrappers
1 tablespoon tomato paste
⅛ teaspoon red pepper flakes
2 tablespoons water
½ cup dried yellow split peas
⅛ teaspoon red pepper flakes
1 teaspoon ground coriander
¼ teaspoon ground cumin
1 cube chicken bouillon
1 ½ cups water

Directions:
In a small bowl, stir together yogurt, mint, and garlic.  Refrigerate. In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates. Lay out wonton wrappers on aluminum foil.  Mound two large spoonfuls of beef mixture in the center of one wrapper.  Dip a finger in water and trace it around all four edges.  Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli. Place ravioli in steamer and steam 40 minutes. Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency. Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes. To serve, spread yogurt on a serving plate.  Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture.  Serve immediately.

Prep time: 45 mins
Cook time: 1 hr 25 mins
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 505.8
Fat: 15.6 g
Saturated fat: 5.9 g
Carbohydrates: 56.8 g
Sugars: 8.5 g
Dietary fiber: 9.2 g
Protein: 34 g
Cholesterol: 76.4 mg
Sodium: 1172.7 mg