xiaoxl/recipe_data huggingface dataset:
Cream of Cauliflower Soup (Creme Du Barry)


Ingredients:
sour cream, frozen cauliflower, onions, shallots, garlic cloves, lemon juice, butter, chicken broth, white pepper, parsley, chives, dill weed

Directions:
In a glass bowl, stir together the cram and sour cream and set aside.
In a dutch oven, saute together cauliflower, onion, shallots and garlic in lemon juice and butter until onions and cauliflower are soft.  Do not allow the vegetables to brown.  In a food processor or in a blender (in batches] puree the cauliflower mixture with some of the broth.
Pour blended soup back into the dutch oven and add the remaining chicken broth, seasonings, parsley and some of the and chives.  Simmer soup for a few minutes.  Add the cream mixture and stir until it is blended.  Heat through and serve with a sprinkling of chives and dill.
Jojo


Ingredients:
blue curacao, grapefruit juice

Directions:
Pour ingredients over ice in a highball glass., Stir and serve.
Hearty Chicken & Veggie Soup


Ingredients:
olive oil, chicken breast fillet, leek, onion, garlic clove, sweet potatoes, red capsicums, tomatoes, ground pepper

Directions:
Sauté leek, onion & garlic for 2-3 minutes until tender, add sweet potato, capsicums & tomatoes, cook stirring 1 minute.
Blend in stock & pepper, bring to the boil, reduce heat & simmer for 20-25 minutes or until vegetables are tender.
Process with a hand blender until roughly pureed, stir in chicken, simmer for 3 minutes, then serve.
Cucumber Salad with Yogurt
Category: uncategorized
By barbara

This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.

Ingredients:
1 large English cucumber, peeled and thinly sliced
1 (5 ounce) container plain yogurt, or more to taste
2 teaspoons white sugar
1 tablespoon cider vinegar
½ teaspoon salt

Directions:
Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 39.6
Fat: 0.7 g
Saturated fat: 0.4 g
Carbohydrates: 6.4 g
Sugars: 4.6 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Cholesterol: 2.1 mg
Sodium: 317.1 mg
Easy Teriyaki Chicken Burgers


Ingredients:
boneless skinless chicken breasts, pineapple, mayonnaise

Directions:
Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts over to cover thoroughly.
Marinate as long as possible, preferably in the fridge overnight.
15-30 minutes if you’re in a hurry.
On stovetop or grill, cook chicken about 12 to 14 minutes.
(7-8 minutes in a George Foreman grill].
Chicken breasts (bone-in and boneless] should be cooked to an internal temperature of 170 F.
Exact grilling times will depend on the heat of your grill/pan as well as on the thickness of the chicken breast.
Chicken is done if, when pierced, the juices run clear or the breast is no longer pink inside.
Spread mayonnaise on each bun, top& bottom.
Place each cooked chicken breast on a bun and top with a pineapple slice.
Serve alongside a summer salad or veggies and don’t forget a tall glass of iced tea!
Old Fashioned Lemon Meringue Pie


Ingredients:
sugar, water, salt, cornstarch, cold water, lemon juice, margarine, sugar, salt

Directions:
Heat sugar, 4-1/2 c water, and salt to boiling.
Meanwhile, stir 1 cup water and cornstarch together.
Slowly add cornstarch mixture into boiling sugar water.
Cook till thick and clear.
Beat egg yolks and lemon juice together and slowly add to sugar mixture.
Bring this up to a bubbly stage (1-2 min].
Take off heat and add margarine, and stir.
Leave it for a minute and come back to stir again, doing this every couple of minutes to allow margarine to melt and cool filling w/o allowing a skin to form.  After margarine melts put a lid on the mixture till you're ready to pour into pie crusts.
For Meringue:
Beat salt and egg whites till frothy, then slowly add sugar.
Beat till stiff peaks form when you raise the beaters.
If you are making the meringue, add a spoonful of it to pie filling, pour filling into crusts, and then spread pie to crust edge.
Peak it using a spoon.
Bake in 325° oven till light brown on peaks.
Cooking time will vary--just watch it.
Aunt Kathy's Old-Fashioned Potato Donuts
Category: bread
By Jennifer

As a child, my husband loved going to his Aunt Kathy's in hopes that she would be making his favorite old-fashioned potato donuts. These are light and flavorful. They are best served fresh and warm and enjoyed with a cup of hot coffee, tea, or cocoa. You can leave them plain, dust them with powdered sugar, white sugar and cinnamon, or drizzle them with a glaze.

Ingredients:
2 quarts vegetable oil for frying
1 cup white sugar
4 tablespoons shortening
1 cup milk
2  eggs
1 teaspoon vanilla extract
1 cup instant mashed potatoes
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with. Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts. Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts. Transfer donuts to a wire rack to cool.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 20 donuts

Calories: 1059.9
Fat: 103.6 g
Saturated fat: 16.7 g
Carbohydrates: 31.9 g
Sugars: 10.9 g
Dietary fiber: 0.9 g
Protein: 3.8 g
Cholesterol: 19.8 mg
Sodium: 258 mg
Lemon Pots De Creme


Ingredients:
eggs, sugar, lemon zest, fresh lemon juice, heavy cream

Directions:
Preheat the oven to 325°F.
In a mixing bowl, vigorously whisk the eggs, yolks, and sugar together.
When the mixture is thoroughly blended, whisk in the lemon juice, then the cream.
Pour the mixture through a fine-mesh strainer.
Add the lemon zest.
Pour the mixture into 8 6-oz. custard cups or ramekins.
Place them in a baking pan and add enough hot water to come halfway up the sides of the cups.
Cover the pan loosely with foil and bake until the custard is just set, 40 to 45 minutes. The custard should still be soft in the center when lightly shaken. (It will continue to set as it cools.].
Remove from the baking pan and cool.
Quiche Tarts


Ingredients:
bacon, eggs, milk, salt, pepper, mozzarella cheese

Directions:
Chop up the bacon into small pieces and fry until crisp.
Combine the rest of ingredients in a bowl.
Sprinkle cooked bacon onto bottom of tart shells, and top each tart with egg mixture.
Bake at 350°F until browned.
Big Al's K C Bar-B-Q Sauce


Ingredients:
ketchup, tomato sauce, brown sugar, red wine vinegar, unsulphured molasses, liquid smoke, butter, garlic powder, onion powder, chili powder, paprika, ground cinnamon, cayenne pepper, salt, fresh coarse ground black pepper

Directions:
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter.
Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes.
For thicker sauce, simmer longer, and for thinner, less time is needed.
Sauce can also be thinned using a bit of water if necessary.
Brush sauce onto any kind of meat during the last 10 minutes of cooking.
Nuts & Bolts (Aussie)


Ingredients:
peanuts, curry powder, mustard powder, canola oil

Directions:
METHOD:
Mix all dry ingredients together in a mixing bowl and gradually stir in canola oil.   HOW EASY IS THAT!
My BUNDT Mixed MEATLOAF


Ingredients:
lean ground beef, lean ground turkey, onion, 2% low-fat milk, garlic, ketchup, Worcestershire sauce, eggs, salt, black pepper, light brown sugar

Directions:
preheat oven to 375°. Coat a 10" Bundt pan with nonstick cooking spray. Chop your onion. Prep your backing sheet with foil.
in a large bowl, combine beef, turkey, onion, garlic, bread crumbs/panko, milk, ½ cup ketchup, Worcestershire, eggs, salt and pepper; mix very well. Place in the prepared Bundt pan and bake for 40 minutes.
remove from oven, drain off the excess juices and flip the meatloaf upside down onto a foil lined baking sheet. Important.  Why? The high sides of a Bundt pan makes it hard for the meatloaf to brown properly and get crispy.  How? Cover the Bundt pan with the cookie sheet upside down on top of it so the foil side is facing inwards.  With oven mitts grab the top and bottom of both pans carefully and flip it over.
mix ½ cup ketchup with ¼ cup brown sugar.  Brush the meatloaf with sauce and bake for another 20 minutes.
remove and let sit for 5 minutes; transfer to serving platter.
Mexican Lasagna - No Lasagna Noodles!
Category: world-cuisine
By LoLaBelle

This is a traditional dish in my family. Anyone can make it really. It is composed of traditional Mexican ingredients layered over the top of one another in a lasagna-like fashion (hence the name) but has little similarity to lasagna, so lasagna haters have no fear!

Ingredients:
1 ½ pounds ground beef
¼ cup water
1 (1 ounce) packet taco seasoning mix
12 (8 inch) flour tortillas, or more if needed
1 (14 ounce) can refried beans
3 cups shredded Colby-Jack cheese
1 (8 ounce) jar taco sauce
1 cup shredded Colby-Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add water and  ; cook and stir until mixture has thickened, 5 to 10 minutes. Arrange 3 tortillas in the bottom of the casserole dish; spread about half the can of refried beans and half the ground beef atop the tortilla layer. Sprinkle 1 cup Colby-Jack cheese over ground beef layer. Arrange 3 more tortillas over the cheese. Spread in the remaining 1/2 can refried beans and half the jar of taco sauce; sprinkle with 1 cup Colby-Jack cheese. Arrange 3 more tortillas and top with remaining ground beef and 1 cup Colby-Jack cheese. Top with last 3 tortillas and remaining 1/2 jar taco sauce. Bake in the preheated oven until top tortilla layer begins to brown, 20 to 25 minutes. Sprinkle 1 cup Colby-Jack cheese over lasagna. Turn on oven's broiler. Place lasagna under the broiler until Colby-Jack cheese is melted and bubbling, 3 to 5 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9x13-inch dish

Calories: 368.5
Fat: 19.9 g
Saturated fat: 10.8 g
Carbohydrates: 27.5 g
Sugars: 0.4 g
Dietary fiber: 2.5 g
Protein: 19.2 g
Cholesterol: 61 mg
Sodium: 747.8 mg
Goat Cheese Stuffed Tomatoes


Ingredients:
tomatoes, dried herbs

Directions:
Cut tomatoes in half.
Spoon out the juice and seeds (leave the pulp].
Stuff each half with goat cheese and make sure there is plenty of cheese on top Sprinkle with the dried herbs.
Put under the grill for 10 to 15 minutes until the cheese browns.
Quick Hoppin' John from a Western Girl.


Ingredients:
bacon, onion, green bell pepper, carrot, water, zatarain's jambalaya mix, ham, hot chili sauce, black-eyed peas

Directions:
In a 3 qt pot, brown bacon.
Add chopped onion, green pepper and carrots and continue cooking until onion is translucent.
Add the rice mix, ham and 6 cups water.  Bring to boil.
Cover and cook over medium heat for 25 minutes or until rice is tender.  The rice will not absorb all the liquid.  If it does, add more water until a stew-like consistency is obtained.
Once rice is cooked, stir in the collard greens and Sriracha Sauce.  Continue to cook another 5 to 10 minutes until greens are cooked to the degree you prefer.
Pepperoni-Roll Bread


Ingredients:
oregano flakes, seasoning salt, parsley flakes, garlic powder, margarine, provolone cheese, mozzarella cheese

Directions:
Roll dough out to 9 x 12 rectangle.
Combine all seasonings and margarine and brush lightly on dough (save some for top of bread].
Arrange pepperoni on top and cover with cheese.
Rollup like a jelly roll very tightly to look like a loaf of french bread.
Place seam on bottom, brush top with remaining butter mixture.
Bake at 350 for 30 mins on cookie sheet.   Cool 15 minutes before cutting.
Creamy Amaretto Dip


Ingredients:
sour cream, confectioners' sugar, Amaretto

Directions:
Mix all ingredients until smooth.  Add more powdered sugar, if needed for consistency.
Pour into serving cup and surround with fresh cut fruit and toothpicks.
Salt and Vinegar Kale Chips
Category: appetizers-and-snacks
By Soup Loving Nicole

With only 4 ingredients and a little bit of your time, this afternoon snack of salt and vinegar kale chips can be crunchy, salty, and satisfying while still remaining healthy. Store in airtight plastic zip-top bags.

Ingredients:
1 bunch kale
2 tablespoons olive oil
1 tablespoon malt vinegar
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Wash kale and tear leaves away from the ribs. Dry kale leaves completely and discard ribs. Whisk olive oil, vinegar, and salt together in a large bowl. Gently stir in kale "chips" until evenly coated. Let sit for 5 minutes for flavors to absorb. Divide kale evenly and spread on the prepared baking sheets, making sure no pieces overlap. Bake in the preheated oven for 15 minutes. Use tongs to carefully flip each chip over and bake until crispy, about 5 minutes longer. Transfer chips that are done to a paper towel. Bake any larger chips that were not done in 2 minute intervals until desired doneness.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 117
Fat: 7.5 g
Saturated fat: 1 g
Carbohydrates: 11.6 g
Sugars: 0.1 g
Dietary fiber: 2.2 g
Protein: 3.7 g
Sodium: 194.8 mg
Reindeer Noses


Ingredients:
character(0]

Directions:
Preheat oven to 170 degrees., Place pretzels on parchment covered cookie sheet., Unwrap 1 Hershey's Kiss for each pretzel and place on top., Bake 4-6 minutes until Kisses are soft., Remove from oven and press one coloured M&M into each Kiss., Allow to cool completely.
Smoked Mozzarella Pasta Salad


Ingredients:
rotini pasta, smoked mozzarella cheese, green chilies, mayonnaise, parmesan cheese, pine nuts, garlic, black pepper

Directions:
Cook pasta according to package directions and drain.
Chop artichokes, and save the marinade in the jar.
Mix the pasta with the artichokes, roasted peppers, mozzarella, spinach, and green chilies, stirring to mix well.
In a small bowl, blend the artichoke marinade with the mayonnaise, Parmesan, pine nuts, garlic, and black pepper.
Toss with pasta mixture, until everything is evenly coated.
Chill before serving, several hours is best.
Broccoli Rice Quiche


Ingredients:
cooked brown rice, broccoli, eggs, cheddar cheese, mushroom stems and pieces

Directions:
Preheat oven to 375 degrees.
Generously grease a 9" deep dish pie plate.
Combine the rice, 1/2 the cheese, and 1 egg and press into bottom of pie plate.
Beat remaining eggs; add salt and pepper to taste, (cooled slightly] broccoli, mushrooms, and milk.  Pour over rice mixture in pie dish.
Bake at 375 degrees for 20-25 minutes, until set and starting to brown.
Remove pie from oven, sprinkle remaining cheese over all.  Return to oven and bake 10 minutes longer.  (Until cheese melted, and center of pie is firmly set.].
Serve with Salsa and sour cream or hollandaise sauce on the side.
Raspberry Filled Cake With White Chocolate and Macadamias


Ingredients:
water, white chocolate chips, fresh raspberries

Directions:
WHITE CAKE: Prepare three cake layers in three pans using one (18.25 oz box] Duncan Hines Classic White Cake mix, followiing package directions (1 1/3 cups water, 3 egg whites and 2 tablespoons canola oil]; PLACE on racks; COOL completely.
RASPBERRY FILLING: Invert one cake layer on cake plate (flat-surface up]; SPREAD top only with 1/3 cup seedless red raspberry jam, spreading to 1/4 inch of the cake edge; PLACE second cake layer, flat-side up over first layer; SPREAD top with 1/3 cup raspberry jam; PLACE third cake layer over second, rounded-side up; SPREAD top with remaining 1/3 cup raspberry jam.
WHITE CHOCOLATE FROSTING: Melt 11 oz white chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL. In a small mixing bowl beat remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl]; ADD white chocolate chip mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight].; FROST outside of cake, decorating in swirls.
GARNISH: Chop 1/2 cup macadamia nuts; SPRINKLE evenly over cake; DECORATE top of cake with fresh raspberries.
Wedding Gift Spaghetti Sauce
Category: side-dish
By Dog Fish Head aka Fabius

This recipe was given to me as part of a wedding gift recipe collection from a very dear friend. It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. I mean REALLY BIG. Extra sauce freezes well for future pasta dishes.

Ingredients:
½ cup butter
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 pound ground beef
1 pound mild sausage
4 teaspoons Italian seasoning
2 teaspoons salt  (Optional)
2 teaspoons dried rosemary
1 ½ teaspoons dried oregano
½ teaspoon ground black pepper
76 fluid ounces water
1 (29 ounce) can tomato puree
3 (6 ounce) cans tomato paste

Directions:
Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes. Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 40 mins
Yields: 30 servings

Calories: 137.2
Fat: 10.2 g
Saturated fat: 4.2 g
Carbohydrates: 6.5 g
Sugars: 3.6 g
Dietary fiber: 1.5 g
Protein: 5.9 g
Cholesterol: 26.1 mg
Sodium: 564 mg
Easy Enchiladas
Category: world-cuisine
By tanyap

Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.

Ingredients:
2 (16 ounce) jars prepared salsa
1 pound ground beef
1 (15.5 ounce) jar prepared salsa con queso
20 (8 inch) flour tortillas
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside. Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly.  Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish.  Sprinkle the shredded cheese on top of the enchiladas. Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 20 enchiladas

Calories: 595.4
Fat: 25.8 g
Saturated fat: 11.4 g
Carbohydrates: 68.3 g
Sugars: 6.1 g
Dietary fiber: 5.4 g
Protein: 24.3 g
Cholesterol: 53.5 mg
Sodium: 1756.7 mg
Quick and Easy Italian Meatballs


Ingredients:
ground beef, Italian sausage, parmesan cheese, milk, pepper, Worcestershire sauce, egg, onion, dried basil, dried oregano, dried parsley, garlic

Directions:
Preheat oven to 400F.
Mix all ingredients together well using your hands.
Shape into 15-20 balls.
Place balls in an ungreased pan and bake for 20-25 minutes, until the juices run clear.
Serve with your favourite pasta sauce, over spaghetti noodles, with a glass of red wine (optional]!
Best, Unique Grilled Cheese
Category: main-dish
By bentbrandt

The best sandwich I've ever had that is a spin off of a grilled cheese I had at a ski chalet.

Ingredients:
1 tablespoon water
1 tablespoon rice vinegar
1 tablespoon white sugar
1 teaspoon red pepper flakes
½ teaspoon minced garlic
1 tablespoon butter, softened
2 slices bread
2 tablespoons cream cheese, softened
2 slices Cheddar cheese
4 slices pickles, or as desired
4 slices tomato

Directions:
Combine water, vinegar, sugar, red pepper flakes, and garlic in a small saucepan over medium heat; cook and stir until sugar is dissolved and sauce is slightly reduced, about 5 minutes. Heat a skillet over low heat. Spread butter onto 1 side of each bread slice. Spread cream cheese on the opposite side of 1 of the bread slices. Layer Cheddar cheese and pickles on top of the cream cheese layer. Drizzle 1 to 2 tablespoons sauce on the other slice of bread on the side opposite the butter; place bread on top of pickle layer, butter-side on the outside, creating a sandwich. Cook sandwich in the hot skillet until cheese is melted and bread is browned, about 5 minutes per side. Remove top bread piece, add tomatoes to middle, and close sandwich.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 sandwich

Calories: 649
Fat: 42.9 g
Saturated fat: 26.1 g
Carbohydrates: 46.9 g
Sugars: 18.5 g
Dietary fiber: 3.7 g
Protein: 21.8 g
Cholesterol: 122 mg
Sodium: 1226.2 mg
Basmati Rice and Turkey Stuffed Peppers
Category: meat-and-poultry
By Emily Ott

These are perfect for a weeknight, guilt-free meal with the family that even the kids will love! Any leftover stuffing can be kept in the fridge for 3 days

Ingredients:
1 ½ cups water
¾ cup brown basmati rice (such as Trader Joe's®)
½  onion, minced
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 pound lean ground turkey
1 teaspoon kosher salt
1 teaspoon garlic powder
¼ cup tomato sauce
1 cup low-sodium chicken broth, divided
1 tablespoon olive oil
4 large red bell peppers, halved lengthwise and seeded
½ cup shredded Cheddar cheese

Directions:
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Preheat the oven to 400 degrees F (200 degrees C). Heat a large skillet over medium heat. Add onion, garlic, and parsley; cook for 2 minutes. Add ground turkey, salt, and garlic power. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Add tomato sauce and 1/2 cup chicken broth. Simmer over low heat for 5 minutes. Add cooked rice and stir stuffing well. Fill each bell pepper half with stuffing and arrange neatly in a 9x13-inch baking dish. Cover each pepper with a handful of shredded Cheddar cheese. Pour remaining chicken broth into the bottom of the baking dish and cover tightly with aluminum foil. Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.

Prep time: 20 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 55 mins
Yields: 8 bell pepper halves

Calories: 215.7
Fat: 9.2 g
Saturated fat: 2.9 g
Carbohydrates: 18.7 g
Sugars: 4.5 g
Dietary fiber: 2.7 g
Protein: 15.7 g
Cholesterol: 49.9 mg
Sodium: 374.5 mg
Biscuit Cobbler Topping


Ingredients:
flour, baking powder, sugar, salt, butter, milk, egg

Directions:
Topping sufficient for a 9 x 13 inch pan.
Bake cobbler at 350 degrees until hot and bubbly.
make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor].
Whisk egg into milk.
Stir in milk and egg until just blended.
Spoon topping on in dollops.
Return to oven until biscuits are done.