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You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: flour, nutmeg, shrimp, vegetable oil, butter, pasta, milk, ground black pepper, cheddar cheese, macaroni, salt	[Macaroni And Shrimp Au Gratin] [INGREDIENTS] flour, nutmeg, shrimp, vegetable oil, butter, pasta, milk, ground black pepper, cheddar cheese, macaroni, salt [DIRECTIONS]: - Preheat the oven to 160 degrees Celsius - Add the oil to a skillet on medium heat. Add the shrimp shells in the oil for a few minutes. Remove the shells from the oil - Add the butter to the oil and mix well - Add the flour and mix thoroughly, being careful to remove any lumps - Add the milk and cook for 5 minutes. Season with a pinch of salt, black pepper, and nutmeg to taste. Add the shrimp and saute for 5 minutes - Cook the pasta in salted boiling water for 8 to 10 minutes until al dente. Drain and mix the pasta with the sauce - Place the pasta mixture into a baking dish. Top the pasta with grated cheese. Bake for five minutes or until the cheese is fully melted. Serve warm.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: vidalia onion, parmesan cheese, tabasco sauce, worcestershire sauce, fresh garlic, swiss cheese, black pepper, mayonnaise, salt	[The Best Baked Vidalia Onion Dip!] [INGREDIENTS] vidalia onion, parmesan cheese, tabasco sauce, worcestershire sauce, fresh garlic, swiss cheese, black pepper, mayonnaise, salt [DIRECTIONS]: - Set oven to 375F - Butter a 1 or 2-quart round or oval casserole dish - In a bowl combine all ingredients together together; mix well to combine - Adjust Tabasco and garlic to taste - Transfer to casserole dish - Bake for about 25 minutes or until browned on top - Sprinkle with grated Swiss cheese, then return to oven for another 4-5 minutes or until the cheese has melted - Serve hot or warm with assorted crackers.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: green apple, red onion, olive oil, gorgonzola, pizza dough, fresh rosemary	[Caramelized Onion, Green Apple And Gorgonzola Cheese Pizza] [INGREDIENTS] green apple, red onion, olive oil, gorgonzola, pizza dough, fresh rosemary [DIRECTIONS]: - Preheat oven to 475 degrees F - 1. Prepare your dough. For a homemade dough recipe click here. If you are using store bought dough, let the dough sit at room temperature for about 1 hour. This will make the dough much easier to spread and hold a shape - 2. In a large skillet saute the onions until softened and begin to caramelize - 3. Add apple slices and rosemary; saute until the apple slices begin to soften, about 3 minutes - 4. Brush dough lightly with olive oil - 5. Spread onion and apple mixture over dough - 6. Sprinkle gorgonzola cheese over mixture - 7. Bake on a preheated pizza stone for 8-11 minutes until dough is golden brown - 8. Let cool for 2-3 minutes before cutting for best results - 9. Serve and enjoy!
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: flour, water, vanilla, egg yolk, ricotta cheese, butter, orange zest, white sugar, egg whites, orange flower, white rice, ground cinnamon, raisins, milk, egg yolks, sugar	[Sicilian Easter Pie] [INGREDIENTS] flour, water, vanilla, egg yolk, ricotta cheese, butter, orange zest, white sugar, egg whites, orange flower, white rice, ground cinnamon, raisins, milk, egg yolks, sugar [DIRECTIONS]: - In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside - Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside - To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours - In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature - Preheat oven to 350 degrees F (175 degrees C) - Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips - In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain - Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge - Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: vinegar, lime juice, olive oil, ground cumin, garlic, black pepper, salt, oregano	[Mojo Garlic Restaurant Sauce] [INGREDIENTS] vinegar, lime juice, olive oil, ground cumin, garlic, black pepper, salt, oregano [DIRECTIONS]: - Place garlic, salt, oregano, (optional cumin, black pepper and Adobo seasoning) into a wooden mortar & pestle and make into almost a paste, set aside - Combine in a separate bowl; lime juice (or sour orange juice), vinegar, set aside - In a frying pan add the olive oil and add the garlic paste, stir and cook briefly (1/2-1 minute) - Next add the liquid ingredients, stir and cook briefly (1 minute), then remove (do not overcook) and let cool - NOTES: This recipe is basically a Dominican/Cuban sauce and adopted from the Mambi Restaurants in New York City - This Mojo Sauce recipe will turn a bright off color green due to the fresh garlic in the recipe - You can make a variation of this recipe by adding mayonnaise to taste, however, it is not a traditional ingredient in Cubano Sandwiches. Also, adding butter is an optional ingredient --, Mojo Sauce is great on a Cubano Sandwich: Cuban bread (substitute Italian/French Bread) with sliced fresh pork, sliced pink ham, white cheese, sour pickle, butter and Mojo Sauce. Heat/pressing the sandwich on a hot grill is preferred... however, Cubano sandwiches are also good cold. Further, I often substitute chicken for the white fresh pork... - In Cuba,Mojo Sauce is traditionally made with the fresh juice from sour oranges - Mojo Sauce is also good on Yuka (Cassava) or Green Plantains as well - The Puerto Rican Mojo Sauce is white in color and with less spices used.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: vanilla, white chocolate, egg whites, unsalted butter, green, cake flour, milk, sugar, salt, baking powder	[Bride'S Cake] [INGREDIENTS] vanilla, white chocolate, egg whites, unsalted butter, green, cake flour, milk, sugar, salt, baking powder [DIRECTIONS]: - Cream butter in a large mixing bowl; gradually add 2 1/2 cups sugar, beating until light and fluffy - Sift together flour and baking powder; repeat sifting procedure. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla - Combine egg whites (at room temperature) and salt; beat until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter - Pour batter into one 4-inch, one 7-inch, and one 10-inch waxed paper-lined and greased round cake pans - Bake layers at 350 as follows: 10-inch layer for 1 hour; 7-inch layer for 50 minutes; 4-inch layer for 30 minutes. Cake layers will be done when a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Split layers in half horizontally. Spread Almond-Coconut Filling on split layers; cover with tops to reassemble - Assemble filled layers by placing 10-inch layer on cake plate, and consecutively centering 7- inch and 4-inch layers on top, spreading Buttercream Frosting between each filled layer to secure. Spread top and sides with Buttercream Frosting. Set remaining frosting aside - If a white chocolate basket and white chocolate leaves are desired to decorate top of cake, melt white chocolate in top of a double boiler over hot, not boiling, water until almost melted. Remove top part of double boiler from water, being careful not to get any water into chocolate. Stir chocolate until melted - Spoon melted chocolate into basket-shaped candy mold. Allow chocolate to harden in refrigerator; invert mold and tap it gently to release chocolate. Place basket on top of cake - Using a small artist's brush, paint chocolate onto surface of small ivy leaves. Place painted leaves on a waxed paper-lined baking sheet, and chill until hardened. Carefully peel leaves away, and discard. Gently arrange chocolate leaves attractively around sides of cake - Using paste food coloring, tint reserved Butter cream Frosting to desired pastel shades of green and orange. Fill pastry bags with tinted frosting, and attractively pipe clusters of grapes and grapevines onto sides and over top of cake.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: water, vanilla, pecans, butter, chilled whipping cream, cocoa, condensed milk	[Chocolate Butter Pecan Ice Cream] [INGREDIENTS] water, vanilla, pecans, butter, chilled whipping cream, cocoa, condensed milk [DIRECTIONS]: - In a small skillet, over medium heat, saute pecans in butter 2 minutes - Cool - In a small saucepan, combine cocoa and water; bring to a boil over medium heat, stirring constantly - Remove from heat; stir in milk and vanilla - Pour into square pan, 9 x 9 x 2-inch - Freeze until mushy - In a large bowl, beat cream until stiff - In a chilled bowl, whip the chocolate mixture - Fold into whipped cream - Blend in pecans - Return to pan, cover and return it to freezer, stirring frequently during first hour - Makes about 1 1/2 quarts ice cream.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: onion, parmesan cheese, condensed golden mushroom soup, egg noodles, green pepper, tomato soup, ground sirloin, mozzarella cheese, black olives	[Texas Spaghetti] [INGREDIENTS] onion, parmesan cheese, condensed golden mushroom soup, egg noodles, green pepper, tomato soup, ground sirloin, mozzarella cheese, black olives [DIRECTIONS]: - Brown meat,and chopped onion - Add tomato soup,green pepper and noodles - Cover and simmer 10 minutes - Pour 1/2 of mixture into casserole - Layer with mozzarella cheese, golden mushroom soup, black olives, ending with mozzarella cheese and the Parmesan last - COVER AND COOK 350F for 30 MINUTES.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: flour, butter, lemon, eggs, milk, sugar	[Slight Pudding] [INGREDIENTS] flour, butter, lemon, eggs, milk, sugar [DIRECTIONS]: - Thicken milk with flour and butter - Cook this in a double boiler until it begins to thicken, then remove and begin to cool. While this is cooling, beat the yolks with a teacup of sugar and add to it - Then beat the egg whites to a stiff froth and stir in lightly - Bake to a light brown at 250 - Flavor with lemon.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: flour, water, granulated sugar, butter, lemon, canola oil, powdered sugar, cinnamon, eggs, ground lavender, salt	[Lemon Lavender Zeppole] [INGREDIENTS] flour, water, granulated sugar, butter, lemon, canola oil, powdered sugar, cinnamon, eggs, ground lavender, salt [DIRECTIONS]: - Combine the butter, water, sugar, lemon zest, lavender, cinnamon and salt in a medium saucepan and heat it over medium high heat. Let it come to a gentle boil and cook for a couple of minutes. Take it off of the heat and stir in the flour until it becomes pasty. Put it back on the heat and keep stirring to cook off the flour and bring it into a ball. This will take about 2 to 3 minutes. Transfer the dough into a large bowl and let it cool for a minute or two so that the eggs won't scramble when they go in. Then use a hand mixer to beat in the eggs one at a time until you have a sticky, well mixed dough. At this point the dough can be covered and refrigerated up to a day to fry up later if desired - When you are ready to fry the dough, pour about 2-3 inches of canola oil into a large stainless steal pan with deep sides. Heat it over medium high heat and use a deep fry thermometer to make sure it stays around 375 degrees. Once the oil is hot enough, use a 1.5 inch cookie scoop to scoop perfect portions of dough right into the oil in batches. They will take about 5-6 minutes to get puffed up and gorgeously brown on the outside. I did two batches of 7 and one batch of 6 to get 20 zeppole total. When the first batch is done, remove the zeppole with a slotted spoon or spider to a plate lined with paper towel and get the next batch in - While the first batch is draining and cooling enough to handle, pour the powdered sugar into a medium sized paper bag. Don't use plastic here since it could slightly melt into the hot zeppole. Put the first batch into the bag, close it tightly and give it a good shake to coat the zeppole. Serve them immediately while they are still hot, and repeat with the next batches. Enjoy this classic boardwalk treat! These are really only good immediately out of the fryer and don't keep well as leftovers.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: boiling water, sour cream, frozen raspberries, pineapple, jello	[Raspberry Jello] [INGREDIENTS] boiling water, sour cream, frozen raspberries, pineapple, jello [DIRECTIONS]: - Dissolve jello in boiling water - Add rest of pineapple juice. Add frozen berries and pineapple - Pour half into mold and refrigerate to set, about 1 hour - Take 1/2 pint of sour cream and spread over jello - Take remaining jello and put on top - Put back in refrigerator to set - Top with Cool Whip -
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: fresh bean sprout, chicken, balsamic vinegar, vegetable oil, ketchup, eggs, fresh spinach, water chestnuts, sugar, bacon	[Popeye Chicken Salad] [INGREDIENTS] fresh bean sprout, chicken, balsamic vinegar, vegetable oil, ketchup, eggs, fresh spinach, water chestnuts, sugar, bacon [DIRECTIONS]: - Add the chicken, spinach, water chestnuts, green onion, bean sprouts, crumbled bacon and sliced eggs in a large bowl (if not serving right away, may store undressed but covered salad in the refrigerator for up to 4 hours) - To make the dressing--In a small bowl, blend together the oil, sugar, vinegar, and ketchup using a whisk - Pour some of the dressing over the salad ingredients (you may not need all the dressing) - Toss the salad gently but until thoroughly coated - Add more dressing if needed; serve.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: separator, measuring, vegetable oil, chinese rice wine, bunches scallions, cornstarch, garlic, peppercorns, rack, chicken broth, coriander seeds, salt, cloves, roasting pan, soy sauce, ginger, kitchen string, carrots, black peppercorns, unsalted butter, turkey, celery	[Spiced Roasted Turkey] [INGREDIENTS] separator, measuring, vegetable oil, chinese rice wine, bunches scallions, cornstarch, garlic, peppercorns, rack, chicken broth, coriander seeds, salt, cloves, roasting pan, soy sauce, ginger, kitchen string, carrots, black peppercorns, unsalted butter, turkey, celery [DIRECTIONS]: - Preheat oven to 450F with rack in lowest position - Toast spices with sea salt in a dry small heavy skillet over medium-low heat, stirring occasionally, until fragrant and coriander is a shade darker, 8 to 10 minutes. Transfer to grinder and pulse until finely ground. Reserve 1 teaspoon spice mixture, then stir together remaining spice mixture with grated ginger, garlic, and butter to form a paste - Rinse turkey inside and out, then pat dry. Fold neck skin under body. Starting at large cavity end of turkey, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin. Using a spoon, slide spice paste under skin of turkey breast and legs, pushing butter out of spoon with a finger on outside of skin (do not put spice paste under turkey skin in advance). Tie drumsticks together with kitchen string and tuck wings under body - Pat giblets and neck pieces dry and cut into 1-inch pieces. Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saute giblets and neck pieces, stirring occasionally, until golden, about 5 minutes. Add scallions, carrots, celery, and sliced ginger and saute, stirring, until lightly browned, about 8 minutes - Add rice wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in 4 cups broth, soy sauce, and reserved teaspoon spice mixture and bring to a boil. Pour mixture into roasting pan, then set rack in roasting pan, arranging neck pieces and vegetables around rack as necessary (liquid should be just below bottom of rack) - Roast turkey on rack, rotating pan 180 degrees halfway through roasting, until an instant-read thermometer inserted into fleshy part of thighs (test both, close to but not touching bone) registers 170F, 1 1/2 to 2 hours - Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175F) - Strain pan juices through a large fine-mesh sieve into 1-quart measure, pressing hard on and then discarding solids, and let stand until fat rises to top. Skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, discarding fat.) You should have 4 cups stock. If there is less, add more broth. If there's more, boil to reduce. Transfer all but 1/2 cup stock to a heavy medium saucepan and bring to a boil - Whisk together cornstarch and 1/2 cup reserved stock in a small bowl until smooth, then whisk into boiling stock and boil, whisking occasionally, 2 minutes. Serve turkey with gravy.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: pumpkin puree, red onion, olive oil, white vinegar, baking potatoes, salt, bacon	[Twice Baked Pumpkin Potato With Vinegar Onions] [INGREDIENTS] pumpkin puree, red onion, olive oil, white vinegar, baking potatoes, salt, bacon [DIRECTIONS]: - Preheat oven to 350F - Grab a baking sheet and some aluminum foil. Place each potato on a large square of aluminum foil. Using your hands coat each potato with 1 tablespoon of olive oil, and a dash of salt and pepper. Wrap the potato in the foil, fold over each end. Place on the baking sheet and bake for 50 minutes. Then remove them from the oven - Open the potatoes carefully, try to keep the aluminum foil intact. Slice each potato across the center and use a fork to scrape out the center parts of the potatoes. Save the skins, you'll re-stuff them later. Place the potato insides into a bowl and mix with a few tablespoons of the pumpkin puree, I used about 3 tablespoons for each potato. Place the pumpkin potato mixture back into the potato skin using a spoon. Cover the potato with the aluminum foil and place back on the baking sheet (making sure you put it on the pan stuffing side up) and bake in the oven for 10 minutes - Using a large frying pan, cook the bacon over medium heat until crispy. Then remove it from the pan and place on a cutting board and slice it, then set aside. Cut the onion into 1/2 inch rounds and place them in a bowl. Add a dash of salt and the vinegar. Grab a pan, add a tablespoon of olive oil and saute the onions over medium heat until tender - Remove the potato from the oven, open and place on a plate. Add a dollop of butter, some of the cooked onions, and bacon strips. Serve while hot.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: onion, soy sauce, broccoli slaw mix, cornstarch, curry powder, ground chicken, sesame oil, cooking oil, wonton wrappers, sugar	[Curry Chicken Potstickers] [INGREDIENTS] onion, soy sauce, broccoli slaw mix, cornstarch, curry powder, ground chicken, sesame oil, cooking oil, wonton wrappers, sugar [DIRECTIONS]: - For filling: Combine soy sauce, cornstarch, curry powder, sesame oil and sugar in a mixing bowl. Finely chop slaw. Add slaw, chicken and onion to curry mixture; mix well. Cover and chill for 1 hour or up to 24 hours - Spoon 2 teaspoons filling onto each wrapper. Moisten edges with water. Fold wrappers in half over filling. (For wontons, fold one corner over filling to opposite corner). Fold pleats along edges and press to seal - Arrange potstickers, pleated edges up, on a lightly floured baking sheet, pressing gently to fatten bottoms. Cover until read to cook - Heat 2 tbsp cooking oil in a 12-inch skillet. Arrange half of the pot stickers, pleated edges up, in skillet. Cook, uncovered over medium heat for 1-2 minutes or til bottoms are light brown. Reduce heat to low - Remove from heat; carefully add 2/3 cup water all at once near edge (oil may splatter). Return to heat. Cover and cook 10 minutes more. Increase heat to medium-high. Uncover; cook 3-5 minutes or til filling is no longer pink and water is evaporated - Add 2 teaspoons oil. Lift and tilt skillet to coat potsticker bottoms. Cook uncovered 1 minute more. Gently remove potstickers from skillet. Drain on paper towels. Keep warm in a 300 degree F oven. Repeat with remaining potstickers - To make ahead: Cover uncooked potstickers on cookie sheet and refrigerate up to 1 day. Or, place potstickers in a shallow freezer container with a tight-fitting lid. Freeze up to 2 weeks. Let thaw 30 minutes before cooking.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: onion, water, red chili pepper, paprika, tomatoes, white rice, tomato sauce, pepper, salt, italian herb seasoning, coleslaw mix, lean ground beef	[Mock Crock Pot Cabbage Rolls] [INGREDIENTS] onion, water, red chili pepper, paprika, tomatoes, white rice, tomato sauce, pepper, salt, italian herb seasoning, coleslaw mix, lean ground beef [DIRECTIONS]: - Brown ground beef until no longer pink, drain - Add diced onions; cook until tender - Place in the crock pot - Add other ingredients, except rice, and combine well - Cook on low for 4-6 hours - Notes: * I prefer to serve over rice - * Crock pot or stove top works; adjust cooking time accordingly.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: soy sauce, worcestershire sauce, lamb chops, garlic, eggs, rosemary, bread crumbs	[Marinated, Breaded Lamb Chops With Rosemary And Garlic] [INGREDIENTS] soy sauce, worcestershire sauce, lamb chops, garlic, eggs, rosemary, bread crumbs [DIRECTIONS]: - Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice - Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish - Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate - Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture - Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: russet potatoes, scallions, cream, yellow onion, garlic, ground black pepper, cream cheese, cheddar cheese, chicken stock, seasoning salt, turkey bacon	[Creamy And Healthy Potato Soup] [INGREDIENTS] russet potatoes, scallions, cream, yellow onion, garlic, ground black pepper, cream cheese, cheddar cheese, chicken stock, seasoning salt, turkey bacon [DIRECTIONS]: - In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent - Add potatoes and chicken stock. Bring to a boil and cook at a low boil until potatoes are tender. Reduce heat to medium. Add roasted garlic and the seasoning (I am always slightly off on the seasoning, so use just the seasoned salt and black pepper to your taste) - Using a hand-held blender, puree soup. Continue cooking at medium for 5-7 minutes. Add Cream Cheese and Half & Half. Reduce heat to medium low and cover. Cook for about 15-20 minutes. Stir frequently - Check for seasoning -- add more if needed - Serve with the crumbled turkey bacon, cheese, and scallions.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: onion, tomatoes, olive oil, fresh cilantro, garlic, cumin, green chile, low-sodium, hominy, pepper, salt, oregano	[Hearty Chicken Posole Stew] [INGREDIENTS] onion, tomatoes, olive oil, fresh cilantro, garlic, cumin, green chile, low-sodium, hominy, pepper, salt, oregano [DIRECTIONS]: - Heat oil in a 3-quart saucepan over medium heat - Add onions and cook until soft, 6-7 minutes - Add garlic and cook, stirring, an additional 2 minutes - Add chicken, cumin, and oregano and cook, stirring, until just cooked through, 5 minutes - Add broth, tomatoes, hominy, green chile, salt, and pepper and bring to a boil. Reduce heat, skimming foam from top of soup, and simmer 10 minutes, until liquid has thickened slightly - Divide among 4 bowls and serve immediately with tortilla chips alongside, if desired.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: manchego cheese, ground beef, extra virgin olive oil, burger, garlic, sweet paprika, red bell peppers, salt, natural almonds, rolls, oregano, fresh ground pepper, sherry wine	[Spanish Burgers With Romesco And Manchego Cheese] [INGREDIENTS] manchego cheese, ground beef, extra virgin olive oil, burger, garlic, sweet paprika, red bell peppers, salt, natural almonds, rolls, oregano, fresh ground pepper, sherry wine [DIRECTIONS]: - Build a fire for banked grilling in an outdoor grill - For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals - For a gas grill, preheat the grill on High - Leave one side on High and turn the other side to Low - In both cases, you will have two areas for cooking, one hot and the other cooler - To make the romesco, with the machine running, drop the garlic through the feed tube of a food processor fitted with the metal chopping blade to finely chop it - Add the almonds, red peppers, vinegar, paprika, and oregano - With the machine running, gradually add the oil, then season with the salt and pepper - Transfer the sauce to a bowl. (The romesco can be made up to 2 weeks ahead, covered and refrigerated. Bring to room temperature before serving.) - Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper - Lightly form into 4 patties about 4 inches wide - Make an indentation, about 2 inches wide and 1/2 inch deep, in the center of each burger to help it keep its shape during grilling - Lightly oil the cooking grate - Place the burgers on the hot area of the grill - Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side - Move the hamburgers to cooler side of the grill and cover - Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare - If using a meat thermometer, insert it horizontally through the side of the burger to reach the center --it should read 125F - During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through - Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: cayenne, butter, egg whites, eggs, low-fat milk, sugar, salt, corn kernels	[Scorched Corn Pudding] [INGREDIENTS] cayenne, butter, egg whites, eggs, low-fat milk, sugar, salt, corn kernels [DIRECTIONS]: - In a 12- to 14-inch nonstick frying pan over high heat, stir corn often until about 1/4 of the kernels are tinged with brown, 10 to 12 minutes. Add 1 tablespoon butter. When melted, add flour and mix well. Remove from heat and stir in milk, sugar, and cayenne. Add salt to taste - In a small bowl, beat eggs and egg whites to blend. Stir into corn mixture - Butter a shallow 2 1/2-quart casserole (if desired, line with husks in a single layer; see notes). Pour in pudding - Bake in a 350 oven until center feels firm when lightly pressed, about 30 minutes (40 to 45 minutes if chilled).
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: onion, chicken, red pepper, flour tortillas, green pepper, barbecue sauce	[Bbq Chicken Wrap Sandwiches] [INGREDIENTS] onion, chicken, red pepper, flour tortillas, green pepper, barbecue sauce [DIRECTIONS]: - Place chicken and vegetables on greased grill over medium coals - Grill chicken 6 to 7 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side, brushing each frequently with barbecue sauce - Slice chicken and vegetables into thin strips - Divide among tortillas; roll up - Serve with additional barbecue sauce, if desired.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: butternut squash, pecorino cheese, olive oil, sriracha chili sauce, pancetta, butternut squash seeds, cayenne pepper, brown sugar, salt, arugula, pomegranate molasses, banyuls vinegar	[Spicy Butternut Salad] [INGREDIENTS] butternut squash, pecorino cheese, olive oil, sriracha chili sauce, pancetta, butternut squash seeds, cayenne pepper, brown sugar, salt, arugula, pomegranate molasses, banyuls vinegar [DIRECTIONS]: - Peel the butternut squash and trim it so the rounds and circles are uniform and clean. Reserve the seeds and clean, rinse and dry them - In a large baggie, put the squash, olive oil, brown sugar, sea salt and cayenne. Shake it to evenly coat the squash - Remove the squash from the baggie and place on a silpat on a baking sheet. Roast in the oven at 350 for about 40 minutes until slightly carmelized - Toast the squash seeds with a little sea salt in a saute pan - Saute the pancetta until very crispy - Shave the pecorino cheese into curls with a vegetable peeler or a sharp knife - Mix the dressing: Sriracha sauce, banyuls vinegar, pomegranate molasses and olive oil - Toss the arugula with the dressing (to taste). Arrange on a plate - Arrange the butternut circles and dots in the arugula. Also arrange the pancetta in and on the arugula - Garnish with the toasted butternut seeds and the pecorino curls. Sprinkle with more dressing if needed.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: whipping cream, butter, chocolate, whipped cream, milk, marshmallows, white creme, creme	[Ibby'S Grasshopper Pie] [INGREDIENTS] whipping cream, butter, chocolate, whipped cream, milk, marshmallows, white creme, creme [DIRECTIONS]: - Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour - In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours - Slice the pie and add an additional dollop of whipped cream for serving, if desired.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: flour, additional olive oil, white sesame seeds, olive oil, active dry yeast, nori, kosher salt, sugar, shichimi-togarashi	[Nori'S Seaweed Cracker] [INGREDIENTS] flour, additional olive oil, white sesame seeds, olive oil, active dry yeast, nori, kosher salt, sugar, shichimi-togarashi [DIRECTIONS]: - Stir together the yeast, 1 cup of water and the sugar in a medium bowl or in the bowl of a stand mixer . Set aside in a warm place to proof for 5 to 10 minutes - Stir 1 tablespoons olive oil in with the yeast mixture. Using your hands, or in a stand mixer with the hook attachment, stir in the flour and salt and knead until smooth, about 5 to 10 minutes - Place the dough in a clean, oiled bowl and cover loosely with plastic wrap. (The dough can be refrigerated overnight at this point before proceeding with the recipe.) Let the dough rise until doubled in size, about 1 1/2 hours - Place a baking stone or an upside-down cookie sheet in the oven and heat the oven to 350 degrees - Turn the dough onto a well-floured work surface. Flatten slightly and cut into eight pieces. While working with one piece, cover the remaining pieces so that they don't dry out - Roll the dough out, one piece at a time, as thin as an index card (about 10 inches in diameter), flipping and flouring the dough as needed to prevent sticking. The dough doesn't have to be in any specific shape, but will cook most evenly if rolled into even rounds or rectangles - With a fork, poke holes into each piece of dough every few inches and set each rolled sheet aside, loosely covered, as you work. When ready to bake, brush one side of the dough with a light coating of olive oil. Sprinkle the nori, shichimi powder and sesame seeds each on one-third of each piece of dough in stripes - Bake each piece of dough, topping side up, on the hot stone or cookie sheet. Do not flip. If the dough bubbles up, poke each sheet with more holes. Bake about 10 minutes, depending on the oven and cooking surface, until each cracker is golden and crisp. Cool, then break into irregular shapes for serving.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: brown sugar, eggs, white sugar, butter	[Peanut Butter Fudge Cookies] [INGREDIENTS] brown sugar, eggs, white sugar, butter [DIRECTIONS]: - Preheat oven to 375 - Then open jar of peanut butter - If oil and peanut butter have separated, stir together well - Pour jar into bowl - Add remaining ingredients - Roll into balls and crisscross with sugar coated fork - Bake 8 to 10 minutes - After removing from oven, let sit on pan for 8 minutes before removing. Place on rack to cool completely!, Delicious!!
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: white bread, paprika, butter, green onions, eggs, milk, salt, shredded cheese	[Breakfast Bread And Butter Pudding] [INGREDIENTS] white bread, paprika, butter, green onions, eggs, milk, salt, shredded cheese [DIRECTIONS]: - Butter each slice of bread on one side - Then slice 15 pieces once diagonally - Whisk eggs and milk together until well combined, then mix in salt and pepper to taste - In an 8'' round x 3 1/2'' deep baking dish (sprayed with non-stick spray) arrange 10 half slices of bread buttered side down in a whirlygig (swirl) pattern filling in any gaps with pieces from the 16th slice of bread - Sprinkle evenly with 1/3 of the cheese and 1/3 of the green onions, then pour just enough of the egg and milk mixture to cover - Repeat this step twice more, gently pressing down layers 2 and 3 with your hand before adding egg and milk mixture - The majority of the egg and milk mixture should go on the top as it will seep down to the layers below - Sprinkle with paprika to garnish - Cover and set aside for 2 hours at room temperature or refrigerate overnight - It must set for a minimum of 2 hours in order to set properly - In a preheated 350F oven, bake uncovered 1 hour or until top is golden brown and the center is firm - Slice into wedges and serve hot.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: bread, ground almonds, sugar, nutmeg, salt, flour, cardamom, citron, almond, eggs, ricotta cheese, lemon rind, butter, rum, lemon juice, powdered sugar, raisins, orange rind, baking powder	[Baking Powder Stollen] [INGREDIENTS] bread, ground almonds, sugar, nutmeg, salt, flour, cardamom, citron, almond, eggs, ricotta cheese, lemon rind, butter, rum, lemon juice, powdered sugar, raisins, orange rind, baking powder [DIRECTIONS]: - Preheat oven to 350F - Sift all dry ingredients together in a bowl and set aside - Beat all other ingredients except fruit together in a large bowl - Add dry ingredients to bowl and combine thoroughly - Add fruit and mix well - Place dough on floured surface and knead lightly. (If too sticky, add a little more flour) - Cut dough into 2 equal pieces - Shape each piece into stollen shape and place both on large cookie sheet (keep loaves at least 4 inches from one another to allow room for rising in the oven) - Bake for 30 minutes - Reduce heat to 300F and bake an additional 20-25 minutes - When done, wait 5 minutes and spread each with melted butter and sprinkle thickly with powdered sugar to form a glaze -
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: cornbread mix, onion, chicken broth, eggs, ground sage, milk, kosher salt, celery, pepper	[Momma'S Meatless Cornbread Stuffing] [INGREDIENTS] cornbread mix, onion, chicken broth, eggs, ground sage, milk, kosher salt, celery, pepper [DIRECTIONS]: - Heat oven as directed for cornbread - Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool - Chop onion and celery while cornbread is cooking - When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it), Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate - Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: onion, no-salt, water, flour, carrot, bay leaves, butter, garlic, turkey breast, celery, pepper, salt, thyme	[Slow Cooker Turkey With No-Fuss Gravy] [INGREDIENTS] onion, no-salt, water, flour, carrot, bay leaves, butter, garlic, turkey breast, celery, pepper, salt, thyme [DIRECTIONS]: - In a large, nonstick skillet melt the butter over medium heat. Add the onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is translucent and the vegetables are lightly browned - Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any lumps as it cooks and thickens. Stir in the remaining broth and water. Add the thyme and bay leaves - Pour the mixture into the slow cooker. Season the turkey breast all over with salt and pepper (be causious with the salt). Place the turkey in the slow cooker (breast side down). Cover and cook on low for 5-7 hours until the internal temperature of the turkey breast reaches 165 degrees - Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan to catch any juices), tent with foil and let rest while preparing the gravy - Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 minutes or so and then skim the fat from the surface. Bring the gravy to a simmer and cook for 15 minutes, stirring often, until it is slightly thickened. It won't be as thick as traditional gravy but will be silky and slightly thick. If you'd like it thicker, simply whisk together a slurry of cornstarch and cold water (a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the gravy, simmering for 2-3 minutes - Season the gravy with any additional salt and pepper, if needed - Carve the turkey and serve with the warm gravy.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: flour, water, vanilla, butter, oil, powdered sugar, ground cinnamon, eggs, yeast, milk, brown sugar, salt	[Brown Sugar Cinnamon Rolls Are County Fair-Level Excellent] [INGREDIENTS] flour, water, vanilla, butter, oil, powdered sugar, ground cinnamon, eggs, yeast, milk, brown sugar, salt [DIRECTIONS]: - In the bowl of a stand mixer, add yeast and water and let sit for 5 minutes - With the paddle attachment set on low to moderate speed, add flour, powdered sugar, salt, oil, eggs, and butter. Mix until the dough gathers around the paddle attachment - Once all the dough is incorporated, place it on a greased and parchment-lined baking sheet. Cover in plastic wrap and let rest for 2 to 4 hours, or overnight, which Cruz says is best - Once rested, stretch and roll the dough into a 18 x 13-inch square. Stick it in the freezer for a few minutes so it's firm enough for the rolling process - In a stand mixer, whip the brown sugar, butter, and cinnamon together until light and airy - Spread an even layer of the filling onto the dough after it's chilled and is firm enough to handle. (Note: Here's where you can incorporate add-ins like thinly sliced apples, nuts, or raisins.), Gripping onto one 18-inch side, roll away from you while tugging on the dough to create tension. Cut the roll into 6 large cinnamon buns. Each roll is best placed in a tall baking dish over parchment paper and nonstick cooking spray - Proof the dough. Allow cinnamon rolls to proof in a warm area from 45 to 60 minutes. Then, cook in a 350F pre-heated oven and bake cinnamon roll for about 20 to 30 min. The best outcome is using a thermometer and bringing the internal temperature of the rolls passed 180F - Once cinnamon rolls are at right temperature. Invert the baking pan and drizzle vanilla glaze to your liking. The brown sugar mixture will create a brown sugar glaze for coating the cinnamon rolls once turned out of the pan.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: flour, butter, mushrooms, chicken broth, red zinfandel wine, black pepper, ruby port, shallots, salt	[Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce] [INGREDIENTS] flour, butter, mushrooms, chicken broth, red zinfandel wine, black pepper, ruby port, shallots, salt [DIRECTIONS]: - Melt 2 T butter in large nonstick skillet over medium high heat - Add shallots and saute 2 minutes - Then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned - Add flour and stir for 1 minute - Next add zinfandel, port and broth - Bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly - Season sauce to taste with salt and pepper and set aside - Pound steak between two sheets of wax paper to about 1/2 inch thickness - Coat both sides with salt and pepper - Melt remaining 1 T butter over medium-high heat in another large skillet (I don't use nonstick for this) - Cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences - Transfer steak to a plate - Add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan - Serve.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: brown rice syrup, vanilla, walnuts, unsweetened crisp brown rice cereal, crystallized ginger, cranberries, natural, coconut oil, fine-grain sea salt, rolled oats, bran	[Cook The Book: Do-It-Yourself Power Bars] [INGREDIENTS] brown rice syrup, vanilla, walnuts, unsweetened crisp brown rice cereal, crystallized ginger, cranberries, natural, coconut oil, fine-grain sea salt, rolled oats, bran [DIRECTIONS]: - Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan - Mix the oats, walnuts, oat bran, cereal, cranberries, and ginger together in a large bowl and set aside - Combine the rice syrup, sugar, vanilla, and salt in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour over the oat mixture and stir until the syrup is evenly incorporated - Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: flour, light cream cheese, egg substitute, chocolate filling, cornstarch, canola oil, powdered sugar, cocoa powder, milk, sugar, baking powder	[Chocolate Cream-Filled Cake Roll] [INGREDIENTS] flour, light cream cheese, egg substitute, chocolate filling, cornstarch, canola oil, powdered sugar, cocoa powder, milk, sugar, baking powder [DIRECTIONS]: - Preheat oven to 375 degrees - Spray and flour a 15''x10''x1'' jelly-roll pan; set aside - Stir together flour and baking powder - In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick - Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick - Add milk and oil; beat on low until combined - Sprinkle flour mixture over egg mixture; fold by hand until combined - Spread evenly in the pan - Bake for 10 to 12 minutes or until the top is golden and springs back when touched - Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp - powdered sugar - Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake - Cool on a rack - Filling: Combine sugar, cocoa and cornstarch in a small saucepan - Stir in evaporated milk - Cook and stir over medium heat until mixture is thickened and bubbly - Cook and stir for 2 more minutes - Remove from heat, cover surface and cool to room temperature - When cool, mix in 1/2 cup softened cream cheese - Unroll the cake and evenly spread the filling over the cake - Roll up the cake and chill for 2 to 6 hours - If desired, top with additional powdered sugar.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: soy sauce, peanuts, cilantro, vegetable oil, green onion, red pepper, dark sesame oil, sesame seeds, capellini, salt, honey	[Sesame Noodle Salad] [INGREDIENTS] soy sauce, peanuts, cilantro, vegetable oil, green onion, red pepper, dark sesame oil, sesame seeds, capellini, salt, honey [DIRECTIONS]: - Cook capellini to al dente stage - Don't overcook, as noodles will soften as they absorb dressing - Set noodles aside - Heat oil, sesame oil, and crushed red pepper over medium heat about 2 minutes; stir in honey, soy sauce and salt and bring just to a simmer - Toss warm dressing with cooked pasta and refrigerate, covered, 4 hours or more to allow flavors to blend - Just before serving, toss in cilantro, green onions, sesame seeds and peanuts.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: onion, extra virgin olive oil, olive oil, garlic, lemon juice, fresh ground black pepper, cumin, dried lentils, chicken stock, salt	[Take-Out Lentil Soup With Garlic And Cumin] [INGREDIENTS] onion, extra virgin olive oil, olive oil, garlic, lemon juice, fresh ground black pepper, cumin, dried lentils, chicken stock, salt [DIRECTIONS]: - Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute - Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning - Stir in the lemon juice, taste, and reseason if necessary - Ladle into soup bowls and drizzle with olive oil to serve - Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup - Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: plain yogurt, flour, vanilla, pecans, butter, cinnamon, cake flour, eggs, baking soda, brown sugar, honey, pecan	[Simple Pecan Pound Cake] [INGREDIENTS] plain yogurt, flour, vanilla, pecans, butter, cinnamon, cake flour, eggs, baking soda, brown sugar, honey, pecan [DIRECTIONS]: - Preheat oven to 350; Combine flour, baking soda and cinnamon, set aside - Cream butter and sugar in a large bowl - Add in eggs into the butter mixture, then add in yogurt, vanilla extract and flour mixture. Mix well - Add in pecans - Pour the mixture into loaf pan or into muffin cups. Bake for an hour if using loaf pan; 30 minutes for muffin cups. Place pecan halves on top of each muffin or line them into pattern on top of the loaf - 10 minutes before end time, brush some honey on the top for coating.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: water, greens, yellow onions, chicken broth, garlic, fresh ground black pepper, kosher salt, hot italian turkey sausage, pecorino romano cheese, whole wheat rotini	[Whole Wheat Rotini With Spicy Turkey Sausage And Mustard Greens] [INGREDIENTS] water, greens, yellow onions, chicken broth, garlic, fresh ground black pepper, kosher salt, hot italian turkey sausage, pecorino romano cheese, whole wheat rotini [DIRECTIONS]: - Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes) - Remove from heat - Combine water and remaining broth in a large Dutch oven - Bring to a boil over high heat; stir in pasta - Cook, uncovered, 10 minutes or until al dente - Drain well; place pasta in a large bowl - Keep warm - Heat a Dutch oven over medium heat - Coat pan with cooking spray - Add onion; cook 4 minutes or until tender, stirring occasionally - Add garlic; cook 1 minute, stirring constantly - Remove casings from sausage - Add sausage to pan; cook 6 minutes or until browned, stirring to crumble - Stir in greens; cook 2 minutes or until greens wilt - Add reduced broth, half-and-half, and cheese - Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently - Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper - Toss well to combine - Serve immediately.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: eggnog, pumpkin puree, walnuts, icing eggnog, butter, light brown sugar, cake flour, buttermilk, eggs, ground cloves, pumpkin pie spice, baking soda, sugar, salt, confectioners, baking powder	[Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing] [INGREDIENTS] eggnog, pumpkin puree, walnuts, icing eggnog, butter, light brown sugar, cake flour, buttermilk, eggs, ground cloves, pumpkin pie spice, baking soda, sugar, salt, confectioners, baking powder [DIRECTIONS]: - Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess - Whisk together flour, baking powder, pumpkin pie spice, and cloves. Set aside - Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree and walnuts. Beat until combined. Pour batter into prepared pan - Bake cake until golden about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, sprinkle with confectioners' sugar.
You will generate one cooking recipe. List all necessary ingredients and give detailed steps.	Include ingredients: flour, vanilla, ground coffee beans, cream, cocoa, eggs, baking soda, sugar, salt, baking powder	[Chocolate Cake Muffins] [INGREDIENTS] flour, vanilla, ground coffee beans, cream, cocoa, eggs, baking soda, sugar, salt, baking powder [DIRECTIONS]: - Preheat the oven to 180 C - In a large bowl, combine the dry ingredients (flour, cocoa, coffee, baking powder, baking soda and salt) - In a separate bowl, beat the eggs with sugar, vanilla and sour cream. Add the egg mixture into the dry ingredients bowl and mix until everything is incorporated and smooth - Line a 12-count standard size muffin pan with paper liners. Scoop batter into baking cups - Bake for 20 to 25 minutes (or until a toothpick inserted in the center comes out clean).