xiaoxl/recipe_data huggingface dataset:
The Best Broccoli Cheese Casserole


Ingredients:
rice, chicken bouillon cube, milk, frozen broccoli, Cheese Whiz, mushrooms, water chestnuts, cheddar cheese

Directions:
"Mix all ingredients except cheddar cheese and pour into large casserole dish. Bake at 375 degrees for 45 minutes. After 30 minutes add shredded cheese to the top of casserole."
Maple Curry Penne
Category: main-dish
By __C__

This is a wonderful gluten-free pasta sauce that we enjoy. It is full of flavor!

Ingredients:
2 cups penne pasta, or to taste
2 tablespoons olive oil
2 tablespoons butter
½ cup chopped onion
½ cup sliced fresh mushrooms
½ cup chopped bell pepper
½ cup pure maple syrup
3 cloves garlic, minced
1 teaspoon white sugar
6 ounces cooked skinless, boneless chicken breast, cut into bite-size pieces
1 ½ cups heavy whipping cream
2 ½ tablespoons curry powder

Directions:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat oil and butter together in a deep skillet over medium-high heat. Saute onion, mushrooms, and bell pepper in the hot oil-butter mixture until softened, 5 to 10 minutes. Mix maple syrup, garlic, and sugar into onion mixture, reduce heat to medium-low, and simmer until mixture is reduced and almost caramelized, about 5 minutes. Add chicken, cream, and curry powder to maple syrup mixture and cook until heated through and thickened, 7 to 10 minutes. Serve sauce over penne pasta.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 1039.5
Fat: 52 g
Saturated fat: 26.7 g
Carbohydrates: 118.7 g
Sugars: 30 g
Dietary fiber: 6 g
Protein: 29.9 g
Cholesterol: 169 mg
Sodium: 114.8 mg
Cheesy Bacon & Sausage Breakfast Quiche


Ingredients:
bacon, onion, milk, eggs, all-purpose flour, cheese

Directions:
Preheat oven to 350°.
In skillet cook the sausage links 4 or 5 minutes, until cooked through.
Remove sausage; drain the fat.
Wipe skillet then add bacon.
Cook until crispy; remove, leaving only 1 tablespoon of fat.
Sauté onion and pepper in fat for 12 minutes, until softened.
Crumble the bacon slices and slice the sausage links.
In pie shell, layer with the cheese, bacon, onion, green pepper and sausage.
In bowl, whisk together milk, eggs and flour.
Pour over layered pie.
Bake for 45-60 minutes until set, then cool for about 1/2 hour.
Cumin-Spiced Red Lentil Burgers
Category: everyday-cooking
By ChefLaura

These hearty lentil burgers are so satisfying you won't miss the meat! Top with sprouts, tomato, or your favorite veggies.

Ingredients:
¾ cup

olive oil cooking spray
2 tablespoons olive oil
1  onion, finely chopped
3  carrots, finely chopped
1  orange bell pepper, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, pressed and divided
1 ½ tablespoons ground cumin
¼ teaspoon cayenne pepper
¾ cup gluten-free bread crumbs
2  eggs, lightly beaten
¼ cup chopped fresh parsley, divided
¼ cup chopped fresh cilantro, divided
1 tablespoon kosher salt
½ teaspoon ground black pepper
1 cup plain Greek yogurt
1 tablespoon lemon juice
8 leaves Bibb lettuce

Directions:
Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray. Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat. Stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet. Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more. Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl. Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 burgers

Calories: 218.4
Fat: 8.5 g
Saturated fat: 2.3 g
Carbohydrates: 26.4 g
Sugars: 5.3 g
Dietary fiber: 4.9 g
Protein: 10.4 g
Cholesterol: 52.1 mg
Sodium: 862.1 mg
Cheese Danish


Ingredients:
cream cheese, lemon juice, flour, sugar, egg

Directions:
Mix the cream cheese, lemon juice, flour, sugar and egg together until creamy.
Unwrap rolls and form into a rectangle.
Spoon the filling down the center of the dough, fold the sides over leaving an open space with the filling showing, and pinch the ends up.
Bake according to package directions.
Chicken on a Bun


Ingredients:
chicken, barbecue sauce

Directions:
Open cans and pour sauce in slow cooker or skillet.
Remove skin and bones from your chicken.
Cut in slices and chunks bite size pieces.
Place in sauce.
Simmer for  2 hours so that flavours can mingle.
Grill your buns.
Serve chicken on buns.
Serve a container of sauce on the side to dip your chicken on a bun and your fries.
Chavrie Fresh Goat Cheese Soufflé


Ingredients:
butter, all-purpose flour, butter, all-purpose flour, milk, parmesan cheese, dry mustard

Directions:
Pre heat oven 400°F.
Butter and Flour a 8 oz. soufflé ramekin and refrigerate until ready to use.
Melt the butter in a 1 quart heavy gauge saucepan over medium heat add the flour and cook for 1 minute.
Add milk and simmer on low heat for 3-5 minutes stirring frequently.
Remove the saucepan from the heat and stir in the Chavrie, Parmesan cheese and dry mustard.
Season to taste with salt and white pepper.
Temper in the egg yolks mixing well and transfer the mixture to a stainless steel mixing bowl, cover with plastic wrap, set aside and keep warm.
Whip the egg whites in a mixer to a soft peak.
Gently fold ½ the whipped egg whites into the Chavrie mixture mixing well then repeat with the remaining half of the whipped egg whites.
Transfer into the butter floured ramekin and bake in the preheated oven for 15 – 20 minutes until the souffle rises and is golden brown.
Serve immediately.
Thanksgiving Leftover Wontons with Cranberry Salsa
Category: appetizers-and-snacks
By JennyJenn

I made this the day after Christmas to use up the leftovers in my fridge and the in-laws LOVED it. It takes a bit of prep time, but it's quite easy. You may even want to try a little cilantro in the cranberry salsa.

Ingredients:
¾ cup lemon juice
1 cup dried cranberries
1 ½ cups shredded cooked turkey
1 cup prepared stuffing
4 ounces cream cheese, softened
¼ cup thick turkey gravy
1 (14 ounce) package wonton wrappers
salt to taste
3 cups canola oil for frying
2 tablespoons minced onion
1 tablespoon lime juice
1 teaspoon seeded and minced jalapeno pepper - or to taste
1 teaspoon minced garlic
1 teaspoon water

Directions:
Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined. Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers. Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling. Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

Prep time: 30 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 40 wontons

Calories: 329.9
Fat: 14.1 g
Saturated fat: 4.1 g
Carbohydrates: 39.6 g
Sugars: 8.8 g
Dietary fiber: 2 g
Protein: 11.7 g
Cholesterol: 32 mg
Sodium: 426.7 mg
Antipasto Salad


Ingredients:
fresh basil leaf, red wine vinegar, head romaine lettuce, oil-cured black olive, dried red pepper flakes

Directions:
Chop basil leaves in a food processor; add the red wine vinegar salad dressing and process until smooth.
Combine the lettuce, roasted red peppers, pepperoncini peppers, pepperoni, artichoke hearts, black olives and red pepper flakes in a bowl.
Toss with the basil dressing.
Cover and set aside at room temperature for at least 30 minutes to blend the flavors.
Grilled Green Beans
Category: side-dish
By Kassie Calvin Caminiti

Simple and easy grilled green beans. A great way to use up those garden green beans while grilling on a nice summer evening. Incredibly tasty and simple!

Ingredients:
1 pound fresh green beans, trimmed
¼ cup olive oil
1 teaspoon minced garlic
1 teaspoon kosher salt

Directions:
Combine green beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow green beans to marinate for 30 minutes. Preheat grill for medium heat and lightly oil the grate. Arrange green beans on a grill pan. Place grill pan on preheated grill; cook and stir green beans until lightly charred, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 servings

Calories: 155.6
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 8.3 g
Sugars: 1.6 g
Dietary fiber: 3.9 g
Protein: 2.1 g
Sodium: 487.2 mg
Grilled Tri-Tip with Oregon Herb Rub
Category: everyday-cooking
By CHIEFWMS

I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it.  Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.

Ingredients:
1 tablespoon salt
1 ½ teaspoons garlic salt
½ teaspoon celery salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon dried dill
¼ teaspoon dried sage
¼ teaspoon crushed dried rosemary
1 (2 1/2 pound) beef tri-tip roast

Directions:
Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together. Preheat an outdoor grill for high heat and lightly oil grate. Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit). Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 4 hrs
Yields: 10 servings

Calories: 214.3
Fat: 9.3 g
Saturated fat: 3.4 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 30.4 g
Cholesterol: 105.4 mg
Sodium: 1083.4 mg
Blueberry Cordial


Ingredients:
sugar, boiling water, blueberries

Directions:
In a large saucepan combine everything.  Simmer over medium heat and stir with wooden spoon to dissolve the sugar.  Mash the berries as they soften, with the spoon, or a potato masher.  I tried an immersion blender which worked ok but the masher was the most effective.
Once dissolved, let cool, then steep overnight in the refrigerator.  This will get the max flavour from the berries.
Next day, strain into a bottle (clean softdrink is perfect].  I used a funnel with a wire mesh strainer over the top, and poured a little at a time.  Squeeze the juice from the pulp through the strainer.  Set pulp aside - delicious with icecream!
To reconstitute to a delicious drink, try 1 part cordial to 5 or 6 parts water.  This will depend on how sweet you like your drinks.
KEEP IN REFRIGERATOR.
It makes 1.75 litres which will creat about 12 litres of drink.
Ms. Gayle's Homemade Pimento and Cheese


Ingredients:
cheddar cheese, chopped pimiento, mayonnaise

Directions:
In a medium bowl, place grated cheese., Pour entire contents of pimento jar over cheese and toss lightly to mix., Add mayonnaise and stir until cheese is well coated., You might want to adjust the amount of mayo, depends on how dry your cheese is., Serve as a spread in a sandwich or with crackers as an appetizer.
Swedish Nuts II
Category: appetizers-and-snacks
By Joanie Critchlow

I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!

Ingredients:
2  egg whites
1 cup white sugar
1 pinch salt
½ teaspoon vanilla extract
1 pound pecan halves
½ cup butter

Directions:
Preheat oven to 325 degrees F (165 degrees C). Beat egg whites until soft peaks begin to form.  Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy.  Fold in nuts and coat well with the egg white mixture. Melt butter in a 9x13 inch baking pan by placing pan in the oven.  Evenly spread coated nuts over melted butter in pan. Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan.  Place hot nuts on foil and allow to cool.  May be stored in an airtight container for several weeks!

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 pound

Calories: 297.7
Fat: 26.2 g
Saturated fat: 5.4 g
Carbohydrates: 16.5 g
Sugars: 13.7 g
Dietary fiber: 2.7 g
Protein: 3.1 g
Cholesterol: 15.3 mg
Sodium: 47.8 mg
Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)
Category: appetizers-and-snacks
By crd5055

This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.

Ingredients:
1 ½ cups vegetable oil
¾ cup minced garlic
4 (2 ounce) cans anchovy fillets packed in olive oil, drained
3 (4 ounce) cans sardines packed in olive oil, drained
1 cup butter

Directions:
Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 32 servings

Calories: 98.6
Fat: 8.6 g
Saturated fat: 4 g
Carbohydrates: 1.1 g
Dietary fiber: 0.1 g
Protein: 4.5 g
Cholesterol: 35.1 mg
Sodium: 301.4 mg
Raisin Bread I
Category: breakfast-and-brunch
By Carol

This is a raisin bread that does not need yeast. Easy for those who don't want all the fuss.

Ingredients:
3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
1 cup raisins
1  egg
¼ cup melted butter
1 cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center. In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan. Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 -9x5x3 inch loaf

Calories: 233.1
Fat: 5 g
Saturated fat: 2.9 g
Carbohydrates: 43.2 g
Sugars: 16.6 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Cholesterol: 27.3 mg
Sodium: 411.5 mg
Bread Machine Honey-Oat-Wheat Bread
Category: bread
By notajenny

Although dense, this bread is very flavorful and has a nice old-fashioned, homemade taste.  This recipe yields a 2 1/2 pound loaf.

Ingredients:
2 ½ teaspoons active dry yeast
2 tablespoons white sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
3 tablespoons powdered milk
1 teaspoon salt
¼ cup honey
¼ cup vegetable oil
3 tablespoons butter, softened
cooking spray

Directions:
Place the yeast, sugar, and water in the pan of a bread machine. Allow yeast to dissolve and foam, about 10 minutes. Meanwhile, mix the all-purpose flour, whole wheat flour, rolled oats, powdered milk, and salt in a bowl; set aside. Add the honey, vegetable oil, and butter to the yeast mixture, and pour the flour mixture on top. Select the Dough cycle; press start. Allow the bread machine to complete the cycle, about 1 1/2 hours, then transfer the dough to a 9x5-inch loaf pan sprayed with cooking spray. Allow the bread to rise for 1 hour in a warm place. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until the top is golden brown, about 35 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 3 hrs 15 mins
Yields: 1 9x5-inch loaf

Calories: 280.9
Fat: 8.9 g
Saturated fat: 3 g
Carbohydrates: 44.7 g
Sugars: 8.8 g
Dietary fiber: 2.9 g
Protein: 6.4 g
Cholesterol: 9.6 mg
Sodium: 224.8 mg
Black Bottom Cupcakes


Ingredients:
cream cheese, sugar, egg, vanilla extract, all-purpose flour, light brown sugar, baking soda, salt, water, white vinegar, pure vanilla extract

Directions:
Preheat oven to 350 degrees F.
butter muffin pan.
In your food processor or electric mixer beat the cream cheese until smooth.
Add the sugar, egg, and vanilla extract and beat until creamy and smooth.
In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl mix the water, oil, vinegar, and vanilla extract.
Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
Evenly divide the batter among the 12 muffin cups.
Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the chocolate part of the cupcake will come out clean.
Remove from oven and place on a wire rack to cool.
Corny 'n Spicy Cornbread


Ingredients:
cornmeal, all-purpose flour, sugar, baking powder, salt, eggs, milk, lemon juice, mayonnaise, green peppers, kernel corn

Directions:
Pour milk in a bowl and add the 1 tablespoons lemon juice.  Let stand for 5 minutes.
Meanwhile combine all dry ingredients in a large bowl.
Make a hole in the center and add beaten eggs, mayonnaise, oil, milk, and mix till just blended.
Add jalapeno pepper, green pepper, canned corn and blend well.
Place mixture in fridge for 20 minutes to stand.
Pour into an oiled 10" cast iron skillet and bake at 425For 20 minutes.
Remove from oven and spread one tablespoon butter on top.
Cut into wedges and serve warm.
Sausage and Peppers Rustica With Bread


Ingredients:
mild Italian sausage, bell pepper, onion, tomatoes with garlic, olive oil

Directions:
1. Combine pepper and onion with italian seasoning, olive oil, hot pepper sauce in 3 quart microwave dish and cook covered on HIGH for 3-5 minutes until veggies are tender.
2. Add sausages and tomatoes. Poke holes in sausages so they don't explode in microwave.
3. Cook covered for 7-10 minutes on HIGH, turning once to ensure they're cooked thoroughly.
4. Serve immediately with peppers, onions, tomatoes and the sausage (of course] in a roll or bun. ENJOY!
Dee's Cajeta Caramel Sweet Potatoes


Ingredients:
butter, brown sugar, cinnamon, sweet potatoes, lemon juice

Directions:
Melt butter in skillet.
Add brown sugar and cinnamon.
When bubbling add caramel sauce; stir.
Add can of sweet potatoes, juice and all.
add lemon juice
Cook down to a glaze.
The New Blt


Ingredients:
Dijon mustard, Miracle Whip, mayonnaise, vegetarian bacon, romaine lettuce, red-leaf lettuce, tomatoes

Directions:
Combine the mustard, Miracle Whip, and maple extract in a small bowl and set aside.
Heat a large nonstick skillet over medium-high heat.
Add the bacon and cook until crisp, turning once, about 2 minutes.
Drain on a plate lined with paper towels.
Spread 1/4 of the mustard mixture over each of the 4 slices of toast.
Top each with 2 strips of bacon, 2 lettuce leaf halves, and 2 slices of tomato, then second piece of toast.
Serve at once.
This is also good topped with sprouts.
Enjoy!
Note:
If you want to save a bread serving for another time of day, you can make this sandwich open-faced, with only 1 slice of whole grain bread as the base.
Note 2:
For a packed lunch, keep all the ingredients separate until you're ready to eat so that the bread doesn't get soggy.
Enjoy!
Spiced Turkey Burgers With Guacamole


Ingredients:
avocado, lime, garlic clove, tomatoes, onion, garlic cloves, parsley, ground turkey, chili powder, pepper, onion, lettuce

Directions:
Mix together the guacamole ingredients (avocado-coriander]. Season and set aside for the moment.
For the burgers, heat the oil in a pan and saute the onion and the remaining two garlic cloves for a few minutes. Allow them to cool, then tip into a bowl and add the parsley, mince and chilli powder. Season and mould into four burgers.
Brush the burgers with oil and grill for about 4 minutes each side until cooked through. Cook the pepper and onion slices on the barbecue, until softened.
Serve in toasted buns with lettuce, the peppers and onions, and some guacamole.
Swedish Soy Meatballs


Ingredients:
onions, ground black pepper, ground nutmeg, skim milk, soymilk, all-purpose flour, vegetable broth, skim milk, powdered milk

Directions:
Preheat oven to 325 degrees F (165 degrees C].
In a large bowl combine bread crumbs, onion, pepper, nutmeg. and burger-style crumbles until well blended. Add all but 2 tablespoons of milk and test if your "meat" will form a ball.  If needed, because the mixture is too dry, add the additional milk.  Form into 1 1/2 inch balls.
In a large skillet over medium heat, brown the 'meat' balls in oil. Remove with a slotted spoon and place in a 2 quart casserole dish.
Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and half-and-half/soy milk/skim milk  and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
Bake in preheated oven for 30 minutes.
Quick Pasta Supper


Ingredients:
olive oil, ground beef, onion, garlic clove, green peppers, mushrooms, diced tomatoes, dried parsley, dried basil, pasta

Directions:
Bring a large pot of water to boil, for the pasta.
Scramble fry the ground beef in olive oil, with garlic, salt and pepper.
Add the onions, peppers and mushrooms, and saute until onion is soft.
Add the spaghetti sauce, diced tomatoes, parlsey and basil.
Simmer for 20 minutes, or up to 1 hour.
Meanwhile, cook the pasta according to package directions.
Drain.
Return to large pot.
Stir the sauce into the pasta, or serve separately.
Serve with freshly grated parmesan, mozzarella or cheddar cheese, homemade biscuits and a green salad.
Variation: For a beef stroganoff type of dish, use 2 cans of mushroom soup and 1 can of milk instead of the tomatoes and spaghetti sauce, and 1 package of egg noodles, instead of pasta.
Kids love this!
Extremadura Broth


Ingredients:
stewing beef, paprika, tomato paste, water, chicken breast, chickpeas, bay leaf, onion, ham hock, potatoes, rice, cabbage, chorizo sausage

Directions:
Brown the beef with the paprika and tomato paste., Add 6 cups water, chicken, chickpeas, bay leaf, onion, and ham hock., Cook 1 hour., Add potatoes, rice, cabbage, and chorizo., Cook 1 more hour. You may need to add more water., You can serve meat separately.