xiaoxl/recipe_data huggingface dataset:
Broccoli and Pearl Onions With a Sherry Glaze


Ingredients:
broccoli, cornstarch, cold water, olive oil, dry sherry, chicken broth, sherry wine vinegar, brown sugar, dried currants, salt

Directions:
Trim tough ends from broccoli stalks. Cut broccoli heads crosswise into 3 inch lengths. Cut stalks lenghtwise into 1/3 inch thick lices. Cut flowerets in half if they are thicker than 1 1/2 inches, leave smaller flowerets whole.
In a large 6 quart pan cook broccoli, uncovered, in about 3 quarts boiling water just until barely tender when pierced (about 5 to 6 minutes]. Drain well and arrange in shallow 4 quart casserole. Keep warm.
While broccoli cooks blend cornstarch into 1 1/3 cups cold water, set aside.
Wipe pan dry and add onions and oil Cook over high heat, shaking pan often, until onions are browned (about 6 to 8 minutes].
Remove onions and set aside. Keep warm.
In pan bring sherry, broth, vinegar, sugar, and currants to boil. Boil uncovered until mixture is reduced to 1 1/3 cups (about 6 to 8 minutes]. Stir in cornstarch mixture; bring to boil, stirring. Season to taste with salt.
Stir onions into hot sauce; Pour over broccoli.
Can be served warm or at room temperature.
Quick Banana Milkshake (Ice Cream Free)
Category: drinks
By ilovezip

This is a delicious milkshake to try if you don't have a lot of time or ingredients! The cinnamon and sugar can be omitted.

Ingredients:
1  banana
1 cup milk
3  ice cubes
1 tablespoon white sugar, or to taste
1 pinch ground cinnamon

Directions:
Put banana, milk, ice, sugar, and cinnamon in a blender; puree until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 138.9
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 25.8 g
Sugars: 19.2 g
Dietary fiber: 1.8 g
Protein: 4.7 g
Cholesterol: 9.8 mg
Sodium: 51.6 mg
Delicious Strawberry Cake and Strawberry Cream Cheese Frosting


Ingredients:
strawberry gelatin, eggs, water, butter, cream cheese, confectioners' sugar

Directions:
Preheat Oven to 350'.
Lightly grease 2 round 9 inch cake pans and lightly flour insides.
In a large mixing bowl, combine cake mix and strawberry gelatin.
Add strawberries, eggs,oil, and water.
Using a electric hand mixer ( or a Kitchen Aid Mixer] beat on medium speed until smooth.
Pour into greased prepared pans and bake in oven for 20 minutes or until a tooth pick inserted in center comes out clean.
Let cool in pans for 10 minutes.
Remove from pans and let cool completely on a wire rack.
When the cakes are cooling prepare the Strawberry Cream Cheese Frosting.
In another large mixing bowl using a electric hand mixer (or Kitchen Aid Mixer], beat together butter and cream cheese on medium speed until creamy.
Add in 1/4c. strawberry puree, reserving the remaining for another use.
Add in the strawberry extract.
Slowly add in the confectioners sugar and beat until smooth.
When the cake rounds have cooled spread the strawberry frosting in between layers and on top and sides of cake.
Garnish with sliced fresh strawberries, if desired.
Note: For pinker frosting add 2 to 3 drops of red food coloring to the frosting.
Oven Baked Potato Wedges
Category: side-dish
By Sue

Oven baked potatoes with seasoned bread crumbs!

Ingredients:
2 teaspoons olive oil
5 large russet potatoes, peeled and cut into wedges
½ cup melted butter
1 cup seasoned bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a baking sheet with the olive oil. Brush potato wedges with butter, and roll in bread crumbs.  Place wedges on prepared baking sheet. Bake in preheated oven for 20 minutes.  Remove from oven and turn wedges; cook for 10 to 15 minutes, or until tender.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 to 6 servings

Calories: 494.6
Fat: 21.9 g
Saturated fat: 12.3 g
Carbohydrates: 68.1 g
Sugars: 5.5 g
Dietary fiber: 4.8 g
Protein: 8.3 g
Cholesterol: 49 mg
Sodium: 564.9 mg
No Sugar Added Pumpkin Cream Cheese Muffins


Ingredients:
flour, cinnamon, pumpkin pie spice, baking soda, baking powder, canned pumpkin puree, eggs, salt, reduced-fat cream cheese, egg, flour, orange zest

Directions:
Combine flour, spices, soda, powder, and salt.
In a separate bowl bland pumpkin, eggs, and juice concentrate completely.
Add dry ingredients to wet until they are just moistened. Do not over mix.
In a blender or food processor, blend filling ingredients together thoroughly. This is easier if they are allowed to come to room temperature first.
Fill 1/3 of muffin cups or tins with muffin batter. Spoon a layer of filling on top. Finish with another layer of muffin batter so that cups are just about full. Bake at 350 degrees for 25-30 minutes.
Alternative Preparation: Get a complete fat free muffin by skipping the filling and adding ½ cup of raisins to the mix for a chewy, slightly sweeter muffin.
Vanilla Marbled Pound Cake


Ingredients:
vanilla yogurt, flour, baking soda, baking powder, salt, butter, sugar, eggs, vanilla extract, chocolate chips

Directions:
Combine flour, baking soda, baking powder,& salt.
Set aside.
Beat butter& sugar together until light& fluffy.
Add eggs, one at a time.
Add vanilla.
Alternately add flour mixture with the yogurt, ending with flour.
Spoon about 2/3 of the batter into a lightly greased bundt pan.
Add cocoa powder to the remainng batter, mixing well.
Stir in chocolate chunks.
Drop chocolate batter over pan& cut in with a knife.
Bake in a preheated 350 degree over for one hour& 15 minutes, or until cake tests done.
Cool completely.
Granola Breakfast Cookies
Category: breakfast-and-brunch
By Cheerios

A soft and chewy cookie with plump raisins and the goodness of granola in every bite. Good for snack time or a late breakfast. Store in an airtight container to keep fresh for a longer period of time.

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
½ cup butter
2  eggs
1 cup pumpkin seed and flax granola
1 cup raisins
½ cup finely chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix together flour, baking powder, and baking soda in a bowl; set aside. Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet. Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 22 cookies

Calories: 176
Fat: 7.8 g
Saturated fat: 3.2 g
Carbohydrates: 25 g
Sugars: 14.8 g
Dietary fiber: 1.2 g
Protein: 2.9 g
Cholesterol: 26 mg
Sodium: 99.6 mg
Grilled Standing Rib Roast


Ingredients:
character(0]

Directions:
USE INDIRECT METHOD.
Have Nevilles help choose a Rib roast to your liking.
Loosen feather bones and tie securely.
Rub the roast with salt and pepper.
Place roast fat side up, in center of cooking grate directly over drip pan.
An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C] medium.
Cabbage-Carrot Casserole
Category: side-dish
By Paula

My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.

Ingredients:
2 cubes  chicken bouillon
2 cups water
2 pounds cabbage, sliced into thin strips
2 large carrots, grated
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup milk
2 ounces shredded Cheddar cheese, or more to taste
¼ teaspoon paprika, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish. Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika. Bake in preheated oven until hot and bubbly, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 107.1
Fat: 5.8 g
Saturated fat: 3.6 g
Carbohydrates: 10.9 g
Sugars: 5.3 g
Dietary fiber: 3.4 g
Protein: 4.3 g
Cholesterol: 16.5 mg
Sodium: 393.4 mg
Yummy Cooked Spinach


Ingredients:
spinach, egg, milk, bacon bits

Directions:
Place spinach in a large skillet.
Whisk egg, milk and bacon bits together in a small bowl, then pour mixture into the skillet with spinach.
Cook over a medium-low heat, stirring frequently until most of the moisture is absorbed into the spinach. Serve warm.
Pineapple Melon Colada Martini


Ingredients:
Parrot Bay coconut rum, pineapple slice

Directions:
Shake ingredients in an ice filled shaker and pour into a chilled martini glass., Garnish with a pinepple slice if desired.
Avocado-Crab Enchiladas with Green Sauce


Ingredients:
chicken broth, avocados, cream cheese, fresh cilantro leaves, garlic, salt, lump crabmeat, red bell pepper, fresh cilantro, green onion, 8-inch flour tortillas, monterey jack pepper cheese

Directions:
Process 1 cup broth, next 5 ingredients, and ½ teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining ¼ teaspoon salt.
Set aside.
Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
Cover and chill up to 4 hours, if desired.
Spoon crabmeat mixture evenly down center of tortillas.
Sprinkle evenly with 2 cups cheese, and roll up.
Place seam side down in a lightly greased 13- x 9-inch baking dish.
Cover and chill up to 4 hours, if desired.
Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
Bake at 350° for 20 minutes.
Serve immediately.
Cheesy Meatloaf


Ingredients:
lean ground beef, eggs, salsa, celery, onion, garlic, chili powder, ground cumin, dried parsley, black pepper, mozzarella cheese

Directions:
Heat oven to 350 degrees.
In large bowl, gently mix all ingredients except cheese.
Transfer half of meat mixture to 9x5-inch loaf pan.
Top with cheese; cover with remaining meat mixture.
Bake 60-70 minutes until meat thermometer inserted into center of loaf registers 170 degrees F.
Let meatloaf rest in pan 20 minutes before serving.
Meatless Spaghetti Pie


Ingredients:
spaghetti, butter, eggs, parmesan cheese, parmesan cheese, ricotta cheese, mozzarella cheese

Directions:
Toss hot spaghetti in large bowl with the butter.
Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
Bake approximately 10 minutes in a 350* oven.
Remove from oven and spread ricotta evenly over crust, but not to the edge.
Top with spaghetti sauce.
Bake uncovered for about 20 minutes at 350*.
Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
Cool 10 minutes before cutting.
My Hot Dog Sauce


Ingredients:
ground beef, onion, chili powder, garlic clove, mustard, salt, pepper

Directions:
Brown ground beef, then add onion and saute until tender., Add the rest of ingredients and simmer slowly for about 20 minutes., Serve on hot dogs.
Garlic Noodles With Vegetable ( Cheesecake Factory Style)


Ingredients:
asparagus, broccoli, shiitake mushrooms, extra virgin olive oil, butter, fresh garlic cloves, parmesan cheese, tomatoes, salt, black pepper

Directions:
Prep the vegetables as described in the ingredients section.
Heat a pot of water, add salt and a couple of drops of EVOO and boil the spaghettini till aldente! About 7-8 mins (Do not overcook! ].
At about 6 minutes add the broccoli florets to the pasta and let it cook.
In the meanwhile when the noodles are cooking, heat the oil and butter in a large pan, add minced garlic and saute. Add the asparagus and mushrooms and saute for 3-5 mins.
Drain pasta and broccoli into a colander.
Add the pasta and broccoli to the pan, toss in the chopped fresh tomatoes, add salt and pepper and mix well.
Transfer to a serving dish and sprinkle grated parmesan.
Enjoy delicious hot garlic noodles!
A Good Easy Garlic Chicken
Category: meat-and-poultry
By Julia Green

Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!

Ingredients:
3 tablespoons butter
4  skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Directions:
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

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

Calories: 213.8
Fat: 10.1 g
Saturated fat: 5.9 g
Carbohydrates: 1.7 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 27.6 g
Cholesterol: 91.3 mg
Sodium: 368.1 mg
Simply Delicious Chicken Stir Fry


Ingredients:
skinless chicken breast halves, carrots, yellow onion, celery ribs, broccoli, snow peas, squash, bean sprouts, garlic, black pepper, ginger powder, garlic, oyster sauce, chicken bouillon, soy sauce, cornstarch

Directions:
cut your chicken breast into half dollar size cuts. slice the chicken at an angle and then sprinkle it with pepper.
slice your celery and carrots in half the long way and the cut them into 1 inch pieces.
cut your broccoli into quarter size pieces.
cut your onion into medium size pieces.
slice your zuchinni into 2 inch string cuts.
add 3 tablespoons of your oil to a saute' pan and turn the heat up high after 2-3 minutes add your chicken and keep moving it around. I like to use the pan to toss the chicken but you can use tongs. saute' for about 3-4 minutes about 80% cooked. Remove from pan and put in a bowl and cover it.
Prepare your noodles: I used Thai Brown Rice Noodles, I have used spaghetti & Linguini  before and it worked fine.
Cook the noodle just enough to soften, don't completely cook it. Place the noodles in a bowl and cover.
Do not clean pan, save the flavor,  lower the heat to medium and add 3 tablespoons oil to the pan, place your carrots in the pan and saute' until just starting to brown on the edges. Add your celery, zuchinni and saute for 3 minutes. Add you onions, garlic and saute' for 3 minutes. Add your broccoli saute' 3 minutes.
add your water boullion mix to the pan and mix all ingredients, add cornstarch mixed with 3 tablespoons of water to the pan and mix.
Add your chicken, green onion and bean sprouts and noodles to the pan and mix.  Add your soy sauce, oyster sauce, ginger and Dashi (Optional]  Cover and simmer for 5 minutes on low heat setting.
Enjoy!
Roasted Root Vegetables With Walnut Pesto


Ingredients:
carrots, parsnips, turnips, Brussels sprouts, shallots, onion, salt, fresh ground black pepper, basil leaves, parmigiano-reggiano cheese, walnuts, extra virgin olive oil, water, fresh lemon juice, salt, garlic clove

Directions:
Preheat oven to 425°.
To prepare vegetables, place first 6 ingredients in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss. Bake at 425° for 1 hour or until browned. Transfer vegetable mixture to a large bowl.
To prepare pesto, combine basil leaves and remaining ingredients in a food processor; process until smooth, scraping sides. Spoon basil mixture over vegetable mixture, and toss to coat.
Sweet-Potato Muffins
Category: bread
By jen

Delicious muffins that are a little bit different than you'd expect.

Ingredients:
1 ⅛ cups packed brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2  eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon salt
4 cups peeled, shredded sweet potato
½ cup raisins
1 cup walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins. Whisk together brown sugar, oil, vanilla and eggs in a small bowl. Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Yields: 12 muffins

Calories: 362.8
Fat: 16 g
Saturated fat: 1.6 g
Carbohydrates: 51.6 g
Sugars: 25.9 g
Dietary fiber: 2.8 g
Protein: 5.4 g
Cholesterol: 31 mg
Sodium: 221.4 mg
Ovengold® Turkey & Pepperhouse Gourmaise® Pinwheels


Ingredients:
"romaine lettuce"

Directions:
Place the wrap onto a work surface.
Spread the Pepperhouse Gourmaise onto the wrap, inching it close to the outer edges.
Sprinkle the lettuce evenly over the top, followed by the turkey, overlapping the cold cuts if necessary to fit it all onto the wrap.
Fold & wrap the sandwich.
Slice the wrap evenly into 8 pieces and serve with additional Pepperhouse Gourmaise on the side.
Pumpkin Sheet Cake
Category: fruits-and-vegetables
By Sandy Rowe

This cake is great for potlucks!

Ingredients:
1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
4  eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (3 ounce) package cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 ¾ cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts

Directions:
In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.  Add eggs, and mix well. In another bowl, combine flour, baking soda, cinnamon and salt.  Add these dry ingredients to the pumpkin mixture, and beat until well blended.  Pour batter into a greased 15 x 10 inch baking pan. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done.  Cool. In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth.  Gradually add  1 3/4 cups confectioners' sugar, and mix well.  Add milk until frosting reaches desired spreading consistency.  Frost cake, and sprinkle with nuts.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 - 10 x 15 inch cake

Calories: 362
Fat: 20.4 g
Saturated fat: 4.9 g
Carbohydrates: 42.8 g
Sugars: 31.3 g
Dietary fiber: 1.4 g
Protein: 4 g
Cholesterol: 49.5 mg
Sodium: 282.9 mg
Spicy Oven Fried Chicken


Ingredients:
buttermilk, boneless skinless chicken breast halves, all-purpose flour, onion powder, cornstarch, white sugar, salt, pepper, paprika, cayenne pepper, olive oil

Directions:
In a medium bowl, mix the buttermilk and hot pepper sauce.
Place chicken in the mixture to coat.
Cover, and marinate in the refrigerator 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C].
In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper.
Thoroughly coat the chicken in the bread crumb mixture.
Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.
Osso Bucco-Style Chicken


Ingredients:
olive oil, boneless skinless chicken thighs, onion, celery, carrots, garlic cloves, tomatoes with juice, chicken broth, dry white wine, bay leaf, fresh parsley, lemon zest

Directions:
Heat the oil in a large nonstick dutch oven over medium heat.
Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
Stir/saute about 8 minutes or until the vegetables are very soft.
Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
Return the chicken to the pan; bring to a boil.
Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
Discard the bay leaf.
In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.
Spectacular Midori Cake


Ingredients:
instant pistachio pudding mix, eggs, plain yogurt, powdered sugar, cream cheese, butter

Directions:
Preheat oven to 350 degrees F.
In bowl, combine all ingredients except frosting; beat 4 minutes. Pour into well-greased Bundt pan. Bake 35 to 45 minutes. Remove from oven and cool in pan about 15 minutes. Remove from pan, prepare frosting and frost cake while still warm. Cool completely before serving.
Frosting.
In bowl, mix and beat all ingredients together at high speed until smooth and spreadable. Frost cake while still warm.
Great Canadian Potato Salad


Ingredients:
prepared mustard, celery seed, salt, pepper, potatoes, hard-boiled eggs, onion, celery ribs, pickle

Directions:
Combine salad dressing, mustard, celery seed, salt and pepper.
Add remaining ingredients; mix lightly.
Refrigerate until ready to serve.
Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.
Sylvie's Vegetable Stuffed Tortillas


Ingredients:
flour tortillas, corn tortillas, chopped tomatoes, red kidney beans, courgette, mushrooms, red bell peppers, onion, ground coriander, paprika, fresh ginger, garlic cloves, salt, pepper, cheese, olive oil

Directions:
In a large skillet heat the oil and fry the onion on a medium heat until it becomes transparent.
Add the garlic and fry for a further minute.
Add the tomatoes, courgette, mushrooms, balsamic vinegar and spices and simmer for around 20 minutes, stirring occasionally.
Add the kidney beans and roast pepper, simmer for a further 10 minutes.
Divide the mixture between the tortillas (if you heat them very briefly in the microwave they become more flexible] and roll them up.
Place the filled tortillas in a large baking dish, lined with baking paper or slightly greased, and sprinkle with your favourite cheese.
Place in a preheated oven, 375°F/190°C/Gas 5, and bake for 10-15 minutes until the cheese has becomes golden and bubbly and the edges of the tortillas are starting to colour.
Hot Dog Onions With Only 4 Easy Ingredients


Ingredients:
salted butter, Heinz ketchup

Directions:
"Slice onions put in a large bowl.  Heat large skillet and melt stick of butter (do not burn], add onions to skillet raise heat to high and keep mixing until onions are carmalized (approximately a 1/2 hour to 45 minutes, again not burnt just carmalized].  Add ketchup and hot sauce (2-4 tablespoons depending on how hot you like them], lower flame and simmer for about 10 minutes continuing  to turn onions so all the onions get coated.  Serve on hot dogs, sausage patties or anything you want.  My husband was actually eating it by the spoon."
Debb's Turkey Stuffing


Ingredients:
pepper, sage, celery, onion, margarine, boiling water, chicken bouillon

Directions:
In large bowl, combine bread, pepper and sage.
Set aside.
Fry celery and onion in margarine until transparent, about 10 minutes.
Pour over bread.
Mix well.
Slowly stir Oxo into boiling water.
Add prepared bouillon gradually to bread until moist through.
Put stuffing in greased 13 X 9 glass pan.
Bake at 350° F for about one hour.
Stir often to pull the crusty stuffing off the bottom and create more crustiness.
If you prefer soft stuffing, don't stir at all.