xiaoxl/recipe_data huggingface dataset:
Best Turkey Chili


Ingredients:
garlic cloves, yellow onions, ground turkey, chopped tomatoes, yellow bell peppers, dry red wine, fresh parsley, chili powder, sugar, dried oregano, celery seed, cumin, cayenne, salt, pepper, ground cloves, canned red kidney beans, low-fat sour cream, scallion

Directions:
In a heavy pot or dutch oven coated with nonstick spray, sauté garlic 1 minute over medium-high heat.
Add onion and sauté 4 more minutes, stirring.
Add turkey and cook until browned, about 5 minutes, stirring to break up as necessary.
Stir in next 14 ingredients (tomatoes through cloves], bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
Stir in beans and cook 5 more minutes.
Place in individual bowls, top each with 1 Tbsp sour cream and sprinkle with 1 Tbsp minced scallion and serve hot.
Pecan Oatmeal Cookies


Ingredients:
sugar, flour, butter, oats, pecans, vanilla

Directions:
Mix all ingredients spoon out onto a greased cookie sheet., Bake for about 10 minutes at 350°F.
Tomato Spinach and Basil Soup
Category: soups-stews-and-chili
By dakota kelly

This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can't get fresh basil.

Ingredients:
2 tablespoons butter
1 large yellow onion, chopped
1 teaspoon minced garlic
1 ½ cups milk
1 (28 ounce) can tomato puree
1 tablespoon white sugar
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese

Directions:
Melt butter in a large saucepan over medium heat.  Saute onion and garlic for 3 minutes.  Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar.  Mix well, cover and bring to a boil over high heat.  Reduce heat to low and simmer, covered, for 5 minutes.  Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally.  Sprinkle with parmesan cheese, if desired.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 208.3
Fat: 8.5 g
Saturated fat: 5.1 g
Carbohydrates: 29.3 g
Sugars: 19.3 g
Dietary fiber: 4.9 g
Protein: 7.8 g
Cholesterol: 23.7 mg
Sodium: 1217.6 mg
Spicy Pan-Fried Pork Chops


Ingredients:
center-cut pork chops, flour, black pepper, seasoning salt, cayenne pepper

Directions:
Heat oil in medium frying pan over high heat.
Dip pork chops in flour, black pepper, seasoned salt, and cayenne pepper covering completely.
When oil is heated, place pork chops in frying pan.
Cook on medium heat for 25 minutes or until pork chops are thoroughly cooked.
Serve hot.
Pioneer Bread Pudding


Ingredients:
milk, sugar, butter, salt, eggs, vanilla extract, sugar, cornstarch, salt, water, lemon zest, butter, lemon juice

Directions:
For Bread Pudding: Place bread cubes in a greased 1 quart baking dish.
In a saucepan, heat next four ingredients (milk, sugar, butter and salt] over low heat until butter melts.
In a bowl, beat eggs.
Whisk in warm milk mixture.
Stir in vanilla.
Pour over bread.
Place baking dish in a shallow pan of hot water.
Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean.
For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel.
Bring to a boil.
Cook and stir for 2 minutes.
Remove from heat.
Stir in butter, lemon juice and food coloring.
Serve warm or cold with the pudding.
Refrigerate leftovers.
Roasted Rack of Lamb


Ingredients:
rack of lamb, rosemary, thyme, salt, black pepper

Directions:
Preheat oven to 350 deg. F.  Heat pan on medium-high heat and add oil.
Pat the rack of lamb dry.
Coat lamb on all sides with salt & pepper.
Add lamb to pan fat-side down. Cook for 2 minutes.
You may need to lower the heat and that's okay. We're just searing it for now. Turn lamb and cook 2 minutes. For 10 minutes rotate the rack every 2 minutes.
Place the rack in a foil-lined roasting pan. Place in the oven and cook for 15 minutes.
Place foil loosely over the rack and cook for 15 minutes.
Remove the lamb from the oven and seal the loose foil around the roasting pan. Let rest for 10 minutes. This should yield a medium-rare chop. Slice between the ribs and serve.
Smoked Salmon Scrambled Eggs and Chives on Pancakes


Ingredients:
eggs, smoked salmon, fresh chives, salt, fresh ground black pepper, butter

Directions:
In a bowl beat the eggs and using a pair of scissors, snip the chives (save some for garnish] and salmon into bite size pieces into the bowl.
Add the cream salt and pepper and beat well until thoroughly combined.  This can now be stored in the fridge until ready to use for 24hours if necessary.
Melt the butter in a pan over medium heat, add the egg and salmon mixture and cook gently stirring every minute or so. Do not overcook, remember to take into account residual heat after eggs have been taken off the stove.
Serve on buttered pancakes with a sprinkle of chives for garnish and a glass of champagne if you wish.
Beautiful!
Mango & Coconut Rice Pudding


Ingredients:
rice, cooked rice, milk, sugar, artificial sweetener, vanilla, mangoes, sweetened flaked coconut

Directions:
In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring.  Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency.  Stir in the diced mangos and let "cook" for 3-4 minutes.
While rice pudding is cooking, prepare the coconut flakes.  In a small skillet, toast them over medium high heat, until they begin to brown.  Stir often to prevent them from burning.
Serve the Mango Rice Pudding with toasted coconut on top.
Betty's Orange Rolls


Ingredients:
sugar, vanilla, flour, butter, sugar, powdered sugar, butter

Directions:
1. Follow the directions on the box of the Hot Roll mix, but in addition add 1/4 c sugar, vanilla and 1 teaspoons grated orange peel. You will need to add additional flour as you knead the rolls.
Let the dough raise in a bowl for 1 hour.
Roll out the dough onto a floured surface to about 1/2 thick. Making a rectangle, adding enough flour to ensure it will not stick.
Spread the 1/4 c butter over the dough.
Mix together the sugar and orange peel and spread over the butter, going to the ends.
Roll up in jelly roll style.
Cut into 3/4" to 1" circles and place cut side down into a greased muffin pan.
Let rise until double - approximately 1 hour.
Bake at 350 for 18-20 minutes.
Mix together the powdered sugar, orange juice and melted butter and pour over the warm rolls.
Let cool for 15 minutes and remove from pans.
Baked Perogies


Ingredients:
mashed potatoes, dill, water, sugar, vinegar, vinegar, sugar, margarine, salt, water, flour, dill, onion, butter

Directions:
FOR FILLING:
Boil and mash approx 4-5 quarts of mashed potatoes.
Add while potatoes are still hot 2 tbsp of dill.
Salt and Pepper to taste.
Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers].
FOR DOUGH:
Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
Add pkg of yeast and let stand for 10min.
In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
Add flour until you create a bun dough where it's no longer sticky.
Let Rise (2hrs] until double in bulk.
Punch Down.
Cut off a size you would use to make a small dinner bun (1x2-inch size].
Shape into a square.
Put about 1 tbsp of filling in middle.
Fold over.
Pinch and tuck edge under.
Place on greased baking sheet.
DO NOT LET RISE.
While baking one sheet, shape other perogies.
Bake at 375°F (or 190°C] for 20-25 minutes, until lightly browned.
YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way].
FOR SAUCE:
In large dutch oven or pot.
Take 1 liter of whipping cream (or fresh farm cream] heat on med-low.
Add about 2 tbsp dried/fresh dill.
Fry 1 Large onion in butter until tender.
Add onion to cream.
Thicken cream with cornstarch & water (or flour and oil].
Add perogies to cream
Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
Makes approx 4 dozen perogies.
Serve Hot! ENJOY!
Quick Cured Salmon
Category: main-dish
By Chef John

You're going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whether you're talking about the brine or post-cure seasonings, this is something that begs for adaptation. Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don't even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme.

Ingredients:
2 ½ cups cold water
½ cup kosher salt (such as Diamond Crystal®)
⅓ cup white sugar
1 pound center-cut salmon fillet, pin bones removed

Directions:
Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved. Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat for remaining side and discard skin and connective tissue. Cut each fillet into 1/4-inch slices. Working in batches of 5, place slices in brine for 3 minutes. Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels. Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 272.2
Fat: 12.3 g
Saturated fat: 2.5 g
Carbohydrates: 16.7 g
Sugars: 16.7 g
Protein: 22.6 g
Cholesterol: 67 mg
Sodium: 11457.7 mg
Crock Pot Sweet Potato Apple Pork Roast


Ingredients:
sweet potatoes, onions, apples, boneless center cut pork loin roast, Dijon mustard, black pepper, fresh sage, dried sage, cold water, brown sugar, pepper, cornstarch

Directions:
Pour the apple juice into the crock pot.  layer the sweet potatoes, onions, and apples in crock pot.
In a nonstick skillet brown the pork on all sides place pork on top of the potato and apple slices.
Brush the mustard over the roast (optional] and sprinkle the roast with the pepper (to taste] and sage
Cover and cook on low until the roast is done.  7-9 hours.
Transfer the roast to a platter and keep it warm, using a slotted spoon transfer the apple/sweet potato mixture to a bowl and keep warm.
Sauce (Optional]: Combine water, sugar, and cornstarch in a measuring cup.  Stir the cornstarch mixture into the juices in the crock pot and cook, stirring often until they thinken. 1-2 minutes.  Serve it over the apple/potato mixture and the roast.
Asian Dipping Sauce
Category: side-dish
By darkelfz

Asian dipping sauce for spring rolls, lettuce wraps, or even use for Asian salad dressing.

Ingredients:
½ cup water
¼ cup white sugar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon garlic and red chile paste, or more to taste
⅛ teaspoon sesame oil

Directions:
Stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice wine vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. Stir the mixture until smooth; refrigerate until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/4 cup

Calories: 26
Fat: 0.1 g
Carbohydrates: 6.1 g
Sugars: 5.8 g
Protein: 0.3 g
Sodium: 231.2 mg
Easy but Elegant Chicken Supreme


Ingredients:
flour, boneless skinless chicken breasts, egg, margarine, fresh mushrooms, canned chicken broth, dry white wine, provolone cheese

Directions:
In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture.
Repeat process, being sure to cover the chicken entirely.
In a 10 inch nonstick skillet, combine the margarine and oil.
Heat over a medium heat until the margarine is bubbly and hot.
Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side.
Transfer to a plate and keep warm.
To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine.
Add broth and wine.
Cook, stirring constantly, until mixture thickens, about 1 minute.
Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes.  Garnish with parsley.
Cold Chicken Pasta Salad
Category: salad
By Say-Rah

A very fresh take on pasta salad. Tweak to your liking with different veggies.

Ingredients:
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ tablespoons lemon juice
1 ½ tablespoons white sugar
1 ½ tablespoons grated onion
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried basil
2 ½ cups water
2 cubes  chicken bouillon
4  skinless, boneless chicken breasts
¼ cup chopped onion
1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
1 (14 ounce) can plain artichoke hearts, quartered
1 pint cherry tomatoes

Directions:
Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator. Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes. Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely. Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain. Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

Prep time: 15 mins
Cook time: 1 hr 1 min
Total time: 3 hrs 21 mins
Yields: 6 servings

Calories: 373.9
Fat: 14.7 g
Saturated fat: 2.3 g
Carbohydrates: 39.7 g
Sugars: 4.9 g
Dietary fiber: 3.5 g
Protein: 22 g
Cholesterol: 39.2 mg
Sodium: 898.3 mg
Chicken Andouille Gumbo


Ingredients:
water, chicken parts, okra, all-purpose flour, andouille sausage, whole canned tomatoes, green bell pepper, celery, garlic cloves, bay leaf, salt, dried thyme, dried basil, cayenne pepper, ground black pepper, file powder

Directions:
Combine water and chicken in large pot.  Bring to boil.  Reduce heat and simmer until chicken is tender, about 1 hour.  Using tongs, transfer chicken to strainer and cool, saving cooking liquid.  Remove meat from bones in pieces.
Heat 2 tablespoons oil in heavy skillet over medium heat.  Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
Stir flour and remaining 1/2 cup oil in heavy large Dutch oven.  Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes.  Add 4 cups reserved chicken cooking broth, okra, Andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper.  Cover partially and simmer until thickened, about 1 1/2 hours.
Spoon off any fat from surface of gumbo.  Add chicken and file powder to gumbo and simmer gently 15 minutes.  (If preparing ahead, cover and refrigerate.  Bring to simmer before serving.]  Mound rice in shallow bowls if desired.  Ladle gumbo over and serve.
FOOTNOTES:
File powder is a seasoning made from the ground, dried leaves of the sassafras tree.  It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.  File should be stirred into a dish after it's removed from the heat because undue cooking makes file tough and stringy.
Wasabi Chicken Salad


Ingredients:
chicken, wasabi powder, low sodium soy sauce, garlic powder, mayonnaise, cucumber

Directions:
Mix all ingredients in a bowl using a fork., Be sure you know how hot your particular brand of wasabi is, so you put enough!, Serve open faced on toast, or better yet, a toasted everything bagel., This would also be good with canned turkey or tuna., I recommend the low sodium soy because the canned chicken is already very salty.
Double Date Delight Oatmeal Cookies


Ingredients:
butter, brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, cinnamon, quick oats, dates

Directions:
Cream butter and both sugars together., Then add eggs and vanilla and combine well., Next, add flour, baking soda and cinnamon and combine into ingredients., Finally add quick oats and dates and mix together., Use a teaspoon to drop mix onto ungreased cookie sheet., Bake for 11 to 12 minutes at 350 or until golden brown.
Bologna Salad Sandwich Spread II
Category: main-dish
By Margaret Campbell

This sandwich spread is a recipe from my mother and a favorite in our house.

Ingredients:
4  eggs
1 ½ pounds unsliced bologna
6 medium sweet pickles
¼ cup mayonnaise

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel. In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency. Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 3 cups

Calories: 122.6
Fat: 10.8 g
Saturated fat: 4 g
Carbohydrates: 1.7 g
Sugars: 1.5 g
Dietary fiber: 0.1 g
Protein: 4.6 g
Cholesterol: 48.3 mg
Sodium: 331.6 mg
Healthier Chicken Pot Pie


Ingredients:
whole wheat flour, all-purpose flour, flax seed meal, boneless skinless chicken breast, coarse salt, extra virgin olive oil, mushrooms, garlic cloves, onion, all-purpose flour, reduced-sodium chicken broth, carrots, potato, sweet potato, celery, frozen baby peas

Directions:
For the crust: Combine dry ingredients in a food processor (or small bowl]. Pulse (or cut] in butter until mix resembles coarse crumbs with some pea size pieces. Add ice and blend (or slowly add cold water] until a dough begins to form. Shape into a flat round; cover and refrigerate one to 24 hours.
On lightly floured surface, roll dough into 10- to 12-inch round (same size as your cast iron skillet]. Place on parchment paper-lined baking sheet; cover and refrigerate 30 to 60 minutes. Heat oven to 400ºF. Line rimmed baking sheet with foil.
For the filling: Sprinkle chicken with 1 teaspoon of the salt. Heat cast-iron skillet over medium heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook chicken in two batches 3 minutes or until lightly browned on all sides, adding additional 1 tablespoon oil for second batch. (Don’t cook all the way through.] Remove chicken.
Add remaining 2 tablespoons oil. Cook mushrooms and 1 teaspoon of the salt 2 minutes or until mushrooms release juices. Add onion and garlic; cook 1 minute. Stir in Italian seasoning.
Sprinkle with 1/3 cup flour; stir until flour is lightly browned. Add broth and any accumulated juices from chicken, stirring continuously to prevent lumps. Bring to a boil.
Add carrots, potatoes and remaining 1/2 teaspoon salt; reduce heat to medium-low. Add celery. Simmer 6 to 8 minutes or until vegetables are crisp-tender and sauce is of desired consistency. Remove from heat; stir in chicken. Sprinkle peas over filling but don’t stir in  (frozen vegetables will help keep dough from melting].
Top filling with cold dough, carefully pressing edges against edge of skillet. Cut several steam vents in center of dough. Place skillet on baking sheet; bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. Let stand 5 minutes before serving.
Mom's Broccoli & Green Olive Salad


Ingredients:
fresh broccoli, green olives, mayonnaise, hard-boiled eggs

Directions:
Mix broccoli, bacon and green olives together., Mix in enough mayo to hold the above ingredients together., Gently mix in the eggs, adding more mayo to hold all ingredients together., We serve this on lettuce leaves.
Kentucky Garlic Cheese Grits
Category: side-dish
By Mark Ky

A wonderful dish that is a favorite for Derby Day (or any day) brunch.

Ingredients:
¾ cup milk
1  egg
1 tablespoon garlic powder
1 dash hot pepper sauce
4 cups water
1 teaspoon salt
1 cup quick-cooking grits
¼ cup butter
12 ounces shredded sharp Cheddar cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Beat milk, egg, garlic powder, and hot pepper sauce in a bowl. Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits. Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 206.2
Fat: 16.8 g
Saturated fat: 10.5 g
Carbohydrates: 4 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 10.1 g
Cholesterol: 68 mg
Sodium: 496.7 mg
Leftover Chicken or Beef Fajitas With Fresh Guacamole


Ingredients:
low sodium soy sauce, red wine vinegar, honey, ground black pepper, boneless skinless chicken breast halves, red bell pepper, red onion, flour tortillas, Hass avocado, canned tomatoes, salsa, garlic clove, lime, juice of, fresh cilantro leaves, salt

Directions:
In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add leftover meat strips, bell peppers and onion and toss to coat.
Set a large greased stove-top grill pan over medium-medium high heat.
Grill meats and veggies 5 to 7 minutes, drizzling any remaining juices over the top, until vegetables are cooked to your liking and meat is heated through.
Transfer mixture to a serving platter.
Meanwhile, warm tortillas in the microwave or according to package directions.
To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly.
Then add tomato, garlic, lime juice and cilantro and combine.
Season, to taste, with salt and black pepper.
Serve fajitas with guacamole, some sour cream, and salsa on the side.
Cucumber Tomato Salad


Ingredients:
tomatoes, cucumber, green onion, vinegar, fresh basil, salt, pepper

Directions:
In a serving bowl, layer half of the tomatoes, all of the cucumber, then remaining tomatoes.
Sprinkle with onion.
Combine remaining ingredients in a jar with a tight fitting lid and shake well.
Pour over salad.
Cover and chill for 25 to 30 minutes or until ready to serve.
American Egg Rolls


Ingredients:
pork, chicken, cheddar cheese, mozzarella cheese, soy sauce, salt, pepper

Directions:
this is very easy just cube the pork or chicken in 1/2 inch cubes and stir fry,season with salt pepper and soy sauce to taste.
Let cool roll meat and both cheeses in wrappers.
fry egg rolls in 1/2 inch of oil til brown.
Amish Cabbage & Potato Casserole


Ingredients:
onion, garlic cloves, catsup, green cabbage, yukon gold potatoes, Velveeta cheese, butter

Directions:
Brown ground chuck, onions and garlic in a skillet.  Drain.  Mix in catsup and set aside.
In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste.
Layer the Velveeta cheese slices on top.
Then spread on all of the meat mixture.
Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste.  Arrange pats of butter evenly on top.
Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.