xiaoxl/recipe_data huggingface dataset:
Black Bean Asparagus Salad


Ingredients:
fresh asparagus, water, black beans, sweet onion, fresh parsley, olive oil, lime juice, salt, pepper

Directions:
In a Dutch oven, bring asparagus and water to a boil.
Reduce heat and cover and simmer 4 to 5 minutes or until crisp-tender.
Rinse in cold water and pat dry.
In a large bowl, combine the asparagus, black beans, red pepper, onion, and parsley.
In a small bowl, whisk the oil, lime juice, salt, and pepper.
Pour over vegetables and toss to coat.
Cover and refrigerate salad for at least 2 hours before serving.
Heinz® Classic Meatloaf
Category: trusted-brands-recipes-and-tips
By Heinz

This comfort food recipe will bring back memories of mom's home cooking and family time around the dinner table. For the ultimate in nostalgia, be sure to serve with a generous spoonful of fluffy mashed potatoes.

Ingredients:
1 tablespoon vegetable oil
½ cup finely chopped onion
½ cup finely chopped celery
¼ cup finely chopped green pepper
1 cup Heinz Tomato Ketchup
1 ½ pounds lean ground beef
1 cup soft, fresh breadcrumbs
1  large egg, slightly beaten
½ teaspoon salt
¼ teaspoon pepper

Directions:
Preheat oven to 350 degrees F (180 degrees C). Heat oil in a skillet set over medium-high heat. Cook onion, celery and pepper until softened, about 5 minutes. Stir in ketchup. Remove pan from heat and divide sauce mixture in half. Combine one half of the sauce with ground beef, breadcrumbs, egg, salt and pepper. Mix gently. Pat mixture into a lightly greased 9-x 5-in (2 L) loaf pan. Bake for 1 hour or until an instant read thermometer reaches 160 degrees  F (70 degrees  C). Rest for 5 minutes. Reheat the reserved sauce mixture. Slice meat loaf and serve with sauce.

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

Calories: 516.7
Fat: 34.2 g
Saturated fat: 13.1 g
Carbohydrates: 28.2 g
Sugars: 2.1 g
Dietary fiber: 1.3 g
Protein: 23.4 g
Cholesterol: 127.5 mg
Sodium: 796.5 mg
Shrimp and Tomatillo Quesadillas


Ingredients:
red bell peppers, medium shrimp, 9-inch flour tortillas, 10-inch flour tortillas, fresh cilantro, jalapeno jack cheese, sharp cheddar cheese

Directions:
Char bell peppers over gas flame or in broiler until blackened on all sides.
Remove from heat, enclose in paper bag and let stand 10 minutes.
Peel and seed, then cut into 1/4-inch strips.
Set aside.
Preheat broiler.
Toss shrimp with 1 tablespoon oil and place on baking sheet.
Broil shrimp until just opaque in center, about 2 minutes.
Cut shrimp in half lengthwise.
Set aside.
Preheat oven to 400°F Brush 2 baking sheets with oil.
Place 2 tortillas on 1 baking sheet.
Place 1 tortilla on second baking sheet.
Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
Top with remaining 3 tortillas, pressing lightly to adhere.
Brush tops of tortillas with oil.
Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
Cut each quesadilla into 6 wedges and serve.
Sang Choy Bow


Ingredients:
ground pork, garlic cloves, water chestnuts, sambal oelek, lime juice, red capsicum, celery rib, light soy sauce, rice vinegar, lettuce leaves, spring onions

Directions:
Heat oil in wok or large frying pan, stir fry pork and garlic for about 5 minutes or until pork changes colour and is cooked through.
Stir in water chestnuts, sambal, juice,capsicum, celery, sauce and vinegar; cook stirring, until vegetables are just tender. Remove from heat; stir in noodles.
Place two lettuce leaves on serving plates; fill with pork mixture and top with sliced spring onion.
Savory Stuffed Portabellas


Ingredients:
fresh portabella mushrooms, extra virgin olive oil, red wine vinegar, Worcestershire sauce, soy sauce, bacon, bacon drippings, butter, garlic cloves

Directions:
Preheat your oven to 400°F.
Line a baking sheet with aluminum foil and spray/wipe with oil and set aside.
Clean mushrooms, cut off stems and scrape out dark gills from underneath and set cap side down on baking sheet.
Stir together olive oil, vinegar, worcestershire sauce, and soy sauce and drizzle on the scraped undersides of the mushrooms.
Cook bacon, crumble and set aside.
Drain all bacon drippings from pan except 2 tablespoons.
Add garlic and spinach leaves to pan, and cook over low heat just till spinach wilts, then add chevre and crumbled bacon and blend until cheese softens into spinach and remove immediately from heat.
Spoon mixture evenly and smoothly into undersides of portobellos.
Place baking sheet in oven and bake at 400F for 20-25 minutes or until mushrooms are tender (this will vary depending on the size of your mushrooms, so check by prodding lightly into the center with a fork or other tool].
Serve hot.
Barbeque Meatballs


Ingredients:
hamburger, evaporated milk, oats, onion, salt, chili powder, garlic powder, pepper, ketchup, brown sugar, onion, liquid smoke

Directions:
Preheat oven to 350°f/177°c.
Chop onions and put in large bowl with raw hamburger, evaporated milk, oats, and seasonings.
Mix well with spoon or hands.
Shape into about 2" balls (I enjoy mine a bit smaller] and place in greased 9"x13" baking pan.
Chop onions for sauce and combine with ketchup, brown sugar, and liquid smoke, whisking until it's as smooth as it'll get.
Spoon sauce over meatballs, covering them all evenly.
Cover with tinfoil and either put in the freezer for later or put in oven. Bake for about one hour, or until done.
Enjoy! <U+2661>.
Baked Banana Fritters
Category: appetizers-and-snacks
By Butler

Simple banana fritters are baked instead of fried, with a nice, sweet crunch.

Ingredients:
⅓ cup dry bread crumbs
2 tablespoons dry shredded coconut
1 teaspoon white sugar
¼ teaspoon ground cinnamon
1  egg white
2  bananas, cut into bite-size pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine bread crumbs, coconut, sugar, and cinnamon together in a bowl. Beat egg white in a small bowl until frothy. Dip each banana piece in egg white and press into bread crumb mixture. Place the breaded bananas on prepared baking sheet; do not stack. Bake in preheated oven until golden brown, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 to 10 fritters

Calories: 111.8
Fat: 2.6 g
Saturated fat: 1.9 g
Carbohydrates: 20.8 g
Sugars: 8.1 g
Dietary fiber: 2.5 g
Protein: 3 g
Sodium: 81.4 mg
Winter Vegetable Hash
Category: trusted-brands-recipes-and-tips
By rebeccalovestocook

I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!

Ingredients:
3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
½ pound fresh shiitake mushrooms, diced
1  red bell pepper, diced
1  small acorn squash, diced
1  shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Directions:
Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 222.9
Fat: 10.9 g
Saturated fat: 3.4 g
Carbohydrates: 28.9 g
Sugars: 3.5 g
Dietary fiber: 3.7 g
Protein: 4.1 g
Cholesterol: 10.2 mg
Sodium: 75.5 mg
Pumpkin Raisin Spice Bundt Cake


Ingredients:
instant vanilla pudding, pumpkin puree, water, canola oil, cinnamon, allspice, ground cloves, vanilla, raisins, eggs, milk, maple syrup

Directions:
First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.
For the Cake:
Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs, water , oil and the vanilla and mix well.  Next add your spices altering them to your own tastes.  The batter will be very thick.
Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.
Bake at 350 for about 45-50 minutes. Test to check for doneness since all oven are a little different.
Cool Completely and drizzle glaze over the cake.
For the Glaze:
In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan.  If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.
Yellow Squash
Category: side-dish
By ANN_GIRL

I thought I would try creating something I hadn't seen before. I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.

Ingredients:
2 slices bacon
2 medium yellow squash, thinly sliced
½ medium onion, thinly sliced
1  jalapeno pepper, chopped  (Optional)
1 dash soy sauce
salt and pepper to taste

Directions:
Place bacon in a large skillet over medium-high heat. Cook until crisp. Remove bacon from pan, and set aside. Add the squash, onion, and jalapeno to the skillet. Fry in the bacon drippings until tender, but still firm, stirring frequently. Crumble bacon into the skillet, and season with soy sauce, salt and pepper. Stir, to blend in seasonings, and serve.

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

Calories: 50.3
Fat: 2.2 g
Saturated fat: 0.7 g
Carbohydrates: 5.5 g
Sugars: 0.7 g
Dietary fiber: 2.2 g
Protein: 2.8 g
Cholesterol: 5.1 mg
Sodium: 123.4 mg
Orange-Berry Sparkler


Ingredients:
Splenda granular, cold water, diet ginger ale

Directions:
NOTE: You may want to make this using only 1 cup of Splenda first.  Taste it, then add the rest if you need it.
Place Splenda and soft drink mixes in large plastic or glass pitcher.
Add water and stir until drink mixes are dissolved.
Refrigerate until ready to serve.
Stir in ginger ale.
Serve over ice cubes in 16 tall glasses.
Garnish each glass with a fresh orange slice just before serving.
Philly Cheesesteak Sandwich with Garlic Mayo
Category: main-dish
By Tera

This is a delicious and easy sandwich that gets rave reviews from my husband and brother.  The garlic mayo is both easy and delicious.

Ingredients:
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, cut into thin strips
2  green bell peppers, cut into 1/4 inch strips
2  onions, sliced into rings
salt and pepper to taste
4  hoagie rolls, split lengthwise and toasted
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon dried oregano

Directions:
In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C). Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

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

Calories: 935.1
Fat: 66.4 g
Saturated fat: 16.1 g
Carbohydrates: 49.6 g
Sugars: 7.7 g
Dietary fiber: 4.2 g
Protein: 35.3 g
Cholesterol: 95.8 mg
Sodium: 1404.8 mg
Goulash


Ingredients:
ground beef, elbow macaroni

Directions:
Brown the ground beef and rinse., Add Soup., Add Cooked macaroni.
Mashed Potato Dinner Rolls


Ingredients:
active dry yeast, water, sugar, water, powdered milk, canola oil, salt, sugar, eggs, all-purpose flour

Directions:
Mix together yeast, 1/2 cup lukewarm water (not too hot or you will kill the yeast], and 1 Tbsp sugar; set aside until foamy.
(If the yeast mixture doesn't foam or froth after 10 minutes, start over-either your yeast is stale or your water was too hot and killed the yeast].
Mix together all remaining ingredients in order, except for the flour.
Stir in one cup of the flour and beat well.
Add the yeast mixture and another cup of the flour, mixing well.
Keep adding flour util the mixture forms a smooth, not sticky, ball, adding as much or as little flour as needed to achieve the proper texture (this will vary due to humidity levels].
Knead well for about 10 minutes, until elastic.
Place in a greased bowl, flip dough over to coat top, cover tightly with plastic wrap and let dough rise until doubled in a place free of drafts and somehwat warm.
It may take 1-2 hours to double, depending upon the temperature in your home that day.
Punch dough down and roll into 25-30 rolls.
Set rolls into a greased pan, cover with plastic wrap and let rise again until almost doubled, perhaps 40 minutes-1 hour.
Bake int a preheated 375 F oven for 12-15 minutes.
Broccoli Cheese Cornbread
Category: bread
By MARBALET

This is a quick way to make a real treat for your family. It's got plenty of broccoli and onions to give it a yummy savory flavor.

Ingredients:
4  eggs
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cottage cheese
1  onion, chopped
½ cup butter, melted
1 (8.5 ounce) package self-rising cornmeal
1 teaspoon salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan. In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 11x7 inch pan

Calories: 184.7
Fat: 10.4 g
Saturated fat: 5.7 g
Carbohydrates: 16.7 g
Sugars: 0.9 g
Dietary fiber: 2.2 g
Protein: 7.2 g
Cholesterol: 83.8 mg
Sodium: 601.4 mg
One Minute Hollandaise Sauce


Ingredients:
lemon juice, milk, butter

Directions:
Melt butter in small measuring cup in microwave.
In a separate bowl whisk together egg yolks, lemon juice, milk and S&P if using.
Slowly whisk in melted butter a bit at a time to egg yolk mixture.
Cook in microwave on medium heat, VERY important to whisk every 15 seconds for one minute or until done.
Serve immediately.
(for a more savoury dish substitute red wine vinegar for lemon juice and sprinkle in dried tarragon - chicken yumminess].
Chocolate Bowls


Ingredients:
character(0]

Directions:
Melt chocolate in a small bowl.
Pour small amount of melted chocolate onto wax paper to form a base.
Blow up a balloon and dip in chocolate, coating heavily.
Set chocolate-covered balloon on the chocolate base and place in fridge to harden.
Once hardened, fill with desired dessert!
Corn Stuffed Pork Chops


Ingredients:
celery, onion, butter, egg, whole kernel corn, salt, sage, pepper

Directions:
Preheat oven to 325 degrees.  See description above for higher oven temps and times-get all in the oven if you can!  :].
Spray baking dish with cooking spray.
Combine all ingredients except the chops IN cooking dish, and stir.
Top with chops-season chops with some pepper-add salt if you like it.
Top with chops.
COVER.
Bake at 325 degrees for 75 minutes or chops are done.  Check after 50 minutes to see if they are done to your family's preferences.
Creamy Potato Soup


Ingredients:
potatoes, celery, water, chicken bouillon cubes, salt, milk, low-fat sour cream, flour, chives

Directions:
"Combine the potatoes, celery, onion, water, bouillon, and salt in a large soup pan.  Make sure there is enough liquid to cover the potatoes.  Cover the pot and cook for about 20 minutes or until potatoes are tender.  Add 1 cup milk, heat.  Mix sour cream, flour, chives and remaining 1 cup of milk in medium bowl.  Stir sour cream mixture into soup base gradually.  Cover over low heat stirring constantly until thickened.  Enjoy!"
All Meat Casserole


Ingredients:
plain flour, sugar, tomato sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder, mixed spice

Directions:
Put diced meat into casserole dish.
Mix plain flour, sugar, tomatoe sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder and mixed spice in a bowl and mix well to combine, slowly add stock and whisk till smooth.
Pour over meat and leave overnight in the refrigerator if possible or at least 4 hours (I marinade in the pot I am cooking in and take it out of the fridge about 30 to 60 minutes before I put it in the oven as you cook the meat in the marinade].
Put in a 160 degree celsius fan forced oven and cook for 2 hours, stirring occasionally.
Tagliatelle Carbonara


Ingredients:
pasta, salt, butter, bacon, garlic cloves, cheese, salt, cracked pepper

Directions:
Put water in a pot to 5cm, add a pinch of salt, bring the water to the boil, then put in the pasta.  It should take a minute for the pasta to sink into the water.  Then put the lid on (as it will cook a bit faster with the lid on].  It should cook for 10 to 15 minutes.   While it is cooking --.
Chop the bacon, slice the mushrooms and crush & slice the garlic.  Separate the egg white and egg yellow (egg yolk].  The egg white is not needed, so can be thrown away.
Put the butter and oil in a frying pan, heat until the butter bubbles.  Then put in the mushrooms and bacon.  Cook & stir for about two minutes, then put the garlic in, and cook & stir for about another two minutes. (Garlic should not be cooked for more than five minutes - it should not turn brown, or it changes taste and becomes bitter & can spoil the taste of the dish].
Put the fresh cream in the frying pan, and stir with the bacon, mushrooms and garlic for only about 10 seconds.  Immediately turn the heat off, add the egg yolk, and immediately stir that in as well.  The heat of the cream mixture should cook the egg yolk.  Put a good pinch of cracked pepper and either a small pinch of salt or about two heaped teaspoons of finely grated Parmesan or Romano cheese.
Check the pasta is to your liking (take a nibble of a bit], then drain the water and put the pasta straight into the frying pan with the cream, bacon, mushroom mixture.  Stir it into the mixture until the pasta is completely covered.  Serve, maybe with a small side salad – crisp lettuce and sweet tomatoes.
Fat Free Strawberry Banana Smoothie


Ingredients:
banana, strawberries, nonfat milk, plain fat-free yogurt

Directions:
"Blend in a blender and drink!"
Eggplant Paninis


Ingredients:
Worcestershire sauce, yellow mustard, mayonnaise, red onion, cilantro, canned tomato, olive oil, butter, garlic powder, eggplant, mozzarella cheese

Directions:
Preheat grill pan or Panini press. You can also use a George Forman grill.
Melt butter and mix with olive oil.
Peel eggplant and slice.
Brush the eggplant slices with butter and oil mixture. Season lightly with salt and pepper.
Grill eggplant  on the grill pan until the eggplant is marked and just soft, about 4-6 minutes. Turn once.
Remove from the grill.
Mix worchestershire, basalmic vinegar, mayonnaise, garlic powder and mustard in a small bowl.
Spread mixture on four slices of bread. Add sliced eggplant, add 1 T red onions, and a few chopped tomatoes to each sandwich ( you may use fresh tomatoes, if desired. Because this recipe was developed for a contest, canned tomatoes were used].
Add chopped cilantro.
Add 1 slice mozzarella to each sandwich.
Top with remaining bread slices.
Brush both sides of bread with olive oil and butter mixture.
Grill until cheese melts and bread is crisp.
Serve with marinara sauce or picante sauce, if desired.
Slice into fourths for buffet table.
Sauteed Summer Squash - Cook's Illustrated


Ingredients:
olive oil, onion, zucchini, garlic cloves, fresh parsley

Directions:
Prepare the zucchini/squash:  wash it, cut off ends, 1/4-inch slices.  Cut the slices in half.  (Alternatively, you could cut the squash in half first and then make 1/4-inch slices.].
Heat oil in 12-inch skillet over medium-high heat until it shimmers.  Add onion and cook until it begins to soften, 2 or 3 minutes.  Add the zucchini/summer squash.  Cook until spotty brown and tender, about 8 minutes.
Clear the center of the pan, and put in the garlic.  Cook, mashing the garlic into the pan with the back of a spatula, until fragrant, about 15 seconds.   Stir the garlic into the squash.   Stir in parsley.   Salt and pepper to taste.
Italian sausage noodle bake


Ingredients:
ground beef, sweet Italian sausage link, garlic, salt, tomato sauce, cream cheese, sour cream, onion, mozzarella cheese

Directions:
Brown ground beef and sweet Italian sausage.
Add garlic, salt, onion and tomato sauce.
Simmer for 30 minutes.
While that simmers, mix together cream cheese and sour cream.
Cook noodles.
Coat a 9x13 inch cooking pan with nonstick cooking spray.
Layer in pan: 1/3 of sauce, 1/2 noodles, 1/2 cream cheese mixture, 1/2 mozzarella cheese, cover with 1/3 more sauce, remaining noodles, cream cheese, mozzarella cheese and sauce.
Bake at 350 degrees, uncovered for 30 minutes.
Remove from oven, cover and let sit 10 minutes.
Grilled Bok Choy
Category: side-dish
By NomNomDelicious

Grilled bok choy is easy to cook and tastes great with steak, burgers, hot dogs or anything else you might be cooking on the grill! The crispy leaves and tender stalks will have you coming back for more!

Ingredients:
1 (2 pound) head of bok choy
¼ cup melted butter
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon ground black pepper

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks. Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 89.6
Fat: 8 g
Saturated fat: 4.9 g
Carbohydrates: 3.8 g
Sugars: 1.8 g
Dietary fiber: 1.7 g
Protein: 2.4 g
Cholesterol: 20.3 mg
Sodium: 306 mg
Nigella Lawson Hot  Rummy Chocolate


Ingredients:
dark chocolate, cinnamon stick, honey, brown sugar, vanilla extract, dark rum

Directions:
Pour the milk into a saucepan.
Break the quality dark chocolate (70%] into this, and cook slowly over low heat.
Add the honey, cinnamon sticks and sugar.  Heat this, stirring, until the chocolate is melted.
Once the chocolate milk is warm enough to call it 'hot chocolate', remove the cinnamon and add the rum.
Serve right away.
Berry Fusion Smoothie


Ingredients:
blueberries, blackberry, raspberries, cranberries, low-fat vanilla yogurt, low-fat milk

Directions:
Combine all ingredients together and blend until smooth. Add more milk to thin it up if needed.
It makes 2 servings.
Yummy Brussels Sprouts


Ingredients:
frozen Brussels sprouts, butter, crouton

Directions:
Put Brussels Sprouts into a large bowl and stir in soup and cream cheese.
Pour into a 1 1/2 quart casserole that has been sprayed with cooking spray.
Sprinkle with croutons; drizzle melted butter over croutons.
Bake at 375 for 25 minutes.