xiaoxl/recipe_data huggingface dataset:
Mexican Pizza I
Category: appetizers-and-snacks
By suesue

Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish.

Ingredients:
1 (16 ounce) can refried beans
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2  roma (plum) tomatoes, chopped
2  green onion, chopped
1 (4 ounce) can diced green chiles, drained
½  avocado, diced
1 tablespoon black olives, sliced

Directions:
Heat the refried beans. In a large skillet, brown the ground beef. Stir in the seasoning packet. Preheat oven to 350 degrees F (175 degrees C). Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet. Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese. Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

Prep time: 17 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 pizzas

Calories: 770.2
Fat: 48.1 g
Saturated fat: 22.7 g
Carbohydrates: 42.3 g
Sugars: 3.5 g
Dietary fiber: 10.4 g
Protein: 42.1 g
Cholesterol: 149.7 mg
Sodium: 1542.4 mg
Oriental Marinated Cucumber Salad


Ingredients:
white vinegar, soy sauce, sugar, ground ginger, English cucumber, green onions

Directions:
Combine vinegar, soy sauce, sugar and ginger., Thinly slice cucumber and combine with green onions in a separate bowl., Pour dressing on top.  Mix well.  Chill.
Spanish Quinoa With Figs and Pimientos


Ingredients:
garlic cloves, olive oil, quinoa, chicken broth, water, bay leaf, saffron thread, kosher salt, dried fig, pimientos

Directions:
Saute garlic in oil over medium heat. Add quinoa stir for 1 minute to toast quinoa. Deglaze pan with broth.
Add water, bay leaf, saffron, and salt, stir lightly. Bring to boil. Reduce heat, cover pan and simmer 20 minutes.
Remove pan from heat. Discard bay leaf. Add peas, figs and pimientos. Cover pan and let sit for 5 minutes. Fluff with a fork.
Chocolate Pudding Cake II
Category: desserts
By Carol Irwin Cameron

It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.

Ingredients:
1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup packed brown sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

Directions:
Preheat oven to 350 degrees F ( 175 degrees C). In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth. Spread batter evenly in pan (batter will be thick).  Sprinkle with brown sugar and 1/4 cup cocoa.  Pour boiling water over batter. Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Yields: 1 - 9 inch square pan

Calories: 171.5
Fat: 3 g
Saturated fat: 0.7 g
Carbohydrates: 36.1 g
Sugars: 26.4 g
Dietary fiber: 1.2 g
Protein: 2 g
Cholesterol: 0.8 mg
Sodium: 138.5 mg
Raspberry Curd
Category: desserts
By Yoly

This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.

Ingredients:
6 tablespoons butter
2 (6 ounce) containers fresh raspberries
6  egg yolks, beaten
¾ cup white sugar
2 tablespoons lemon juice
¼ teaspoon lemon zest
⅛ teaspoon salt

Directions:
Melt butter in a saucepan over medium-low heat. Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes. Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 12 servings

Calories: 139.5
Fat: 8.1 g
Saturated fat: 4.4 g
Carbohydrates: 16.1 g
Sugars: 13.9 g
Dietary fiber: 1.9 g
Protein: 1.6 g
Cholesterol: 117.7 mg
Sodium: 69.1 mg
Cinnamon Swirl Sugar Cookies (A.k.a. Snickerdoodles)


Ingredients:
all-purpose flour, baking soda, baking powder, sea salt, sugar, low-fat cream cheese, unsalted butter, canola oil, egg, vanilla extract, skim milk, sugar, cinnamon

Directions:
Adjust oven rack to middle position, heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, baking powder and salt together in a medium bowl, then set aside.
Put 1 1/2 cups sugar & room temperature cream cheese in a bowl, pour warm melted butter over the sugar & cream cheese and mix to combine. Whisk in oil, then add egg, milk and vanilla until smooth. Add flour and mix with a rubber spatula until a soft dough forms.
Take @ 1 tablespoon of the dough and roll into a dough ball(about the size of a ping pong ball]  Put the 2 tablespoons sugar and 2 teaspoons cinnamon in shallow pie tin, using your hands gently roll dough in the sugar / cinnamon mixture to coat. Place dough ball on a cookie sheet, and gently flatten the top.
Bake 1 tray at a time until the edges are set and just beginning to brown, @11-14 minutes. Cool 5 minutes on the baking sheet, then transfer to cooling rack until room temperature. ENJOY!
Stacy's Crunchy Tuna Salad
Category: salad
By Stacy Scott-Calcagni

Why stick with just a traditional-style tuna salad when you can add crunch and texture with some awesome fresh veggies? Try my creation to mix it up for a fresh new change. Serve with crackers, on a bed of your favorite salad greens. Makes 2 generous portions or can easily make 3 to 4 salad portions. Enjoy!

Ingredients:
2 (5 ounce) cans albacore tuna in water, drained and flaked
1 medium Roma tomato, cored and diced
1 small shallot, diced
½ cup diced English cucumber
½ cup diced carrot
½ cup diced jicama
½ cup avocado ranch dressing, or to taste
1 tablespoon chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon lime juice

Directions:
Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

Prep time: 25 mins
Total time: 25 mins
Yields: 2 servings

Calories: 516.9
Fat: 35.5 g
Saturated fat: 5.9 g
Carbohydrates: 12.6 g
Sugars: 5.9 g
Dietary fiber: 3.2 g
Protein: 35 g
Cholesterol: 75 mg
Sodium: 1207.2 mg
Peanut Butter and Chocolate Monster Cookie Bars
Category: desserts
By Tynisha

My children and my husband love these monster cookie bars!

Ingredients:
1 cup white sugar
1 cup brown sugar
½ cup butter
1 ½ cups peanut butter
3  eggs
4 ½ cups rolled oats
2 teaspoons baking soda
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
1 ½ cups candy-coated milk chocolate pieces (such as M&M's®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan. Cream white sugar, brown sugar, and butter together in a bowl. Mix in peanut butter and eggs until smooth. Stir in oats, baking soda, and vanilla extract. Add chocolate chips and milk chocolate pieces. Spread in the greased baking pan. Bake in the preheated oven until lightly brown on top, about 15 minutes. Be careful not to overbake.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 30 cookies

Calories: 292.2
Fat: 15.6 g
Saturated fat: 6.4 g
Carbohydrates: 34.9 g
Sugars: 23.9 g
Dietary fiber: 2.8 g
Protein: 6.3 g
Cholesterol: 28.2 mg
Sodium: 181.3 mg
Warm White Chocolate Cookie Bits


Ingredients:
Robin Hood all-purpose flour, baking powder, baking soda, salt, butter, granulated sugar, brown sugar, egg, vanilla, white chocolate chips, pecans

Directions:
Combine flour, baking powder, baking soda and salt.  Stir well to blend.
Cream butter, sugars, egg, and vanilla thoroughly.  Add flour mixture and beat until combined.  Add chocolate chips and pecans.
Shape dough into 4 rolls about 1 1/2 inches in diameter.  Wrap in waxed paper and freeze in plastic freezer bag or airtight container.
Remove desired amount of cookie dough from freezer and allow it to sit at room temperature for at least 15 minutes for easier slicing.
Preheat oven to 350°F  Line a baking sheet with parchment paper.
Slice dough into 1/2-inch slices.  Cut each slice into quarters.  Place dough onto prepared baking sheet.
Bake in preheated oven 10 minutes.  Serve warm or at room temperature.
Bella's Butterscotch Fingers


Ingredients:
flour, baking powder, salt, butter, dark brown sugar, vanilla extract, egg, pecans

Directions:
On waxed paper, combine flour, baking powder and salt.
In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
Shape dough into a 12" by 3 3/4" by 1" brick.
Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
Or place brick in freezer about 2 hours.
Preheat oven to 350°.
Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
Bake cookies 12-14 minutes or until lightly browned around edges.
Transfer cookies to wire rack to cool.
California Club Chicken Wraps
Category: meat-and-poultry
By BethAnne923

I work in a corporate office, and our cafe has a 'wrap station' every Friday and these are a huge hit with everyone. I got hooked so I watched closely and finally made my own version at home; they are so delicious! If desired, place wrap in a panini maker for 1 to 2 minutes, or until wrap has grill marks and cheese is slightly melted.

Ingredients:
½ cup mayonnaise
½ cup plain yogurt
2  chipotle chiles in adobo sauce, finely chopped
2 large spinach tortillas
½ cup shredded lettuce, or to taste
1 ½ cups shredded Monterey Jack cheese
1  Haas avocado - peeled, pitted, and diced
4 slices cooked bacon, chopped
1  red onion, finely chopped
1  tomato, chopped
2  cooked chicken breasts, cut into chunks

Directions:
Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl. Cook tortillas in the microwave until warm and pliable, about 30 seconds. Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

Prep time: 15 mins
Cook time: 1 min
Total time: 16 mins
Yields: 2 wraps

Calories: 1462
Fat: 99 g
Saturated fat: 29.5 g
Carbohydrates: 83.1 g
Sugars: 12.6 g
Dietary fiber: 14.4 g
Protein: 65 g
Cholesterol: 173.1 mg
Sodium: 1776 mg
Poached Salmon With Spinach and Cheese


Ingredients:
water, white wine, bay leaf, green onions, salmon fillet, frozen chopped spinach, ground nutmeg, mozzarella cheese

Directions:
Combine water, wine, bay leaf and green onion in a large skillet.
Bring to a boil over high heat.
Carefully add fish and return to a boil. Reduce heat to low, cover and simmer 8 to 10 minutes, until fish flakes easily with a fork.
Remove fish and pat dry.
Preheat broiler on high heat. Line a baking sheet with foil and spray with cooking spray.
Sprinkle spinach with nutmeg and mix lightly. Arrange fish on baking sheet, top with spinach and sprinkle with cheese.
Broil 1 to 2 minutes, until cheese is melted and lightly browned.
Serve immediately and enjoy.
Peanut Butter & Chocolate Fudge


Ingredients:
chunky peanut butter, butter, powdered sugar, vanilla

Directions:
In a large saucepan, combine peanut butter and butter over medium heat until well blended.
Remove from the heat, add cocoa and vanilla and stir well.
Add powdered sugar and stir until well blended.
Spread into a buttered 8 inch square pan.
Freeze for approximately 1/2 hour.
Cut into squares and enjoy.
Eggplant Caviar With Tapenade


Ingredients:
eggplant, onions, chopped tomato, fresh parsley, fresh basil, garlic, olive oil, lemon juice, salt, pepper, anchovy fillets, capers, olive oil, Dijon mustard

Directions:
To make Tapenade: mix together all the ingredients and set aside., To make caviar: Prick the eggplant with a fork several times., Put eggplant on a baking sheet., Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft., Let eggplant cool., Peel the eggplant and chop into coarse chunks., In a large bowl, mix together the chopped eggplant and the next 9 ingredients., Adjust seasoning to taste., Serve the caviar with tapenade and toasted french bread.
Pakorae
Category: appetizers-and-snacks
By Natasha

This is a really tasty snack we usually have in our country, with tea, on a rainy day. Besan is ground chick peas; it's also known as gram flour, and you can find it at Indian stores. Serve with ketchup or chili sauce for dipping.

Ingredients:
1 cup chickpea flour (besan)
¾ cup water
½ teaspoon chili powder
1 tablespoon ground cumin
1 tablespoon coriander seeds
1  onion, halved and thinly sliced
½ teaspoon salt, or to taste
1 pinch ground turmeric
2  jalapeno pepper, seeded and minced
1 cup vegetable oil for frying

Directions:
In a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no flour lumps. Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling hot, drop dough by tablespoonfuls, and fry until golden brown on each side. Drain on paper towels, and serve hot with ketchup or chili sauce for dipping.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 16 pieces

Calories: 157.6
Fat: 7.7 g
Saturated fat: 0.8 g
Carbohydrates: 18.4 g
Sugars: 3.9 g
Dietary fiber: 2.3 g
Protein: 5.5 g
Sodium: 298.2 mg
Creamy Potatoes


Ingredients:
potatoes, cream cheese, sour cream, cheese, green onion

Directions:
Heat oven to 350 degrees.
Cook potatoes until they are almost done.  Drain and rinse in cold water.
In large bowl mix soup, cream cheese, sour cream, garlic salt and 1/4 cup cheese.
Add potatoes to mixture and stir well to cover the potatoes.
Put in 9x13-inch pan and cook 30-45 minutes.
Sprinkle remaining cheese on top of potatoes when they are removed from oven.
Note: I have tried this recipe with 98% fat free cream of celery and reduced fat sour cream and cheeses, and the recipe turned out very tasty!
Penne With Broccoli


Ingredients:
penne pasta, margarine, low-fat sharp cheddar cheese, low sodium chicken broth, vegetable broth, mozzarella cheese, red pepper flakes

Directions:
Preheat oven to 350 degrees. Spray 2.5 quart glass baking dish with vegetable spray.
Combine cooked pasta, margarine, and 1 cup shredded cheddar in baking dish.
In another bowl combine eggs, soup and broth.   Pour ½ of the soup mixture over pasta and cheese.  Top with broccoli.
Combine mozzarella and remaining cheddar cheese and sprinkle over.
broccoli.  Pour rest of soup mixture over cheese.
Bake for 30 minutes until hot and bubbly.
Top with red pepper flakes, if desired.
Strawberry Iced Tea Smoothie


Ingredients:
strawberries, 2% low-fat milk, honey

Directions:
"Place all ingredients in blender.  Process at high speed until smooth, pulsing a few times to break up pieces of fruit."
Whole Wheat Flax & Apple Muffins


Ingredients:
ground flax seeds, whole wheat flour, white flour, sugar, baking powder, baking soda, cinnamon, egg, milk, apples

Directions:
Blend dry ingredients together in a bowl.
In a separate bowl combine egg,oil, and milk. If using a food processor, add apples now.
Add to dry ingredients and stir just until blended.
Fold in apples and nuts. Batter will be thick. (Add applesause or a bit more milk if its too thick].
Fill greased muffin cups 2/3 full.
Bake at 400°F for 18 to 20 minutes or until top springs back when touched.
Speedy Chinese Noodles


Ingredients:
garlic cloves, red pepper flakes, soy sauce, green onions

Directions:
Heat oil in skillet over medium-high heat., Add garlic and red pepper flakes, stirring for 2 minutes., Add cooked spaghetti and toss well., Stir in soy sauce and heat through., Garnish with chopped green onion.
Lavender Blue Lemonade


Ingredients:
blueberries, fresh lemon juice, sugar, water

Directions:
In a 4 quart bowl or pitcher use the back of a wooden spoon to lightly mash the
blueberries. Add the lemon juice, reserving rinds. Mix juice with sugar to taste.
In a saucepan bring the 4 cups water and lavender buds to a boil. Pour through a strainer over lemon juice mixture, stir to dissolve sugar. Add lemon rinds.
Cover and refrigerate 2 to 3 hours.
Remove and discard rinds. Strain through a mesh sieve into a pitcher and chill or serve. Enjoy!
Eggplant Lasagna
Category: world-cuisine
By GENKIANNA

It is a delicious lasagna using eggplant instead of pasta.

Ingredients:
1 teaspoon olive oil for brushing
2  eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil. Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese. Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 404.5
Fat: 20.6 g
Saturated fat: 8.2 g
Carbohydrates: 30 g
Sugars: 11.7 g
Dietary fiber: 8.6 g
Protein: 27.7 g
Cholesterol: 107.8 mg
Sodium: 1496.2 mg
Garlic Kale Quinoa
Category: side-dish
By Melanie

Great for a quick-but-healthy side dish. White cooking wine can be used instead of 1 tablespoon water at the end of cooking.

Ingredients:
⅔ cup water
⅓ cup quinoa
1 tablespoon olive oil
1 cup chopped kale
1 clove garlic, minced
salt and ground black pepper to taste
¼ teaspoon sesame oil
1 tablespoon water, or as needed

Directions:
Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper. Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 188.2
Fat: 9.3 g
Saturated fat: 1.2 g
Carbohydrates: 22 g
Dietary fiber: 2.7 g
Protein: 5.2 g
Sodium: 18.8 mg
Pan Fried Tilapia from Sandra Lee


Ingredients:
all-purpose flour, salt, fresh ground black pepper, canola oil, butter, garlic, lemon juice, fresh parsley leaves

Directions:
Heat oven to 300 degrees F.
In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.
Buttery Bread Sticks


Ingredients:
margarine, flour, sugar, baking powder, salt, milk

Directions:
Place the margarine in a 9 x 13 rectangular pan and place in a 425 degree oven to melt the margarine.
Meanwhile combine the flour, sugar, baking powder and salt in a large mixing bowl.
Using a fork to stir, gradually mix in the milk.  Add a little more milk if needed.
Stir up the dough until it is cohesive and forms a soft ball.  Coat the ball with flour if it seems sticky.
Rip off a sheet of waxed paper and pat or roll the dough out on top of the wax paper.  Make a roughly regtangular shape to fit the hot pan.
Remove the hot pan from oven once margarine is melted.  Gently place the large sheet of dough into the pan, overtop the hot margarine, being very careful not to burn yourself.
Next, use a pizza cutter or sharp knife to cut the dough in thin strips, as well as down the middle if desired.  The margagine will ooze up between the sticks. You may sprinkle Parmesan cheese on at this time if you like--or add garlic salt or garlic powder to the butter before adding the dough.
Bake at 425 degrees for about 15 to 20 minutes.  They will bake up golden brown, crunchy on the outside and soft in the center.
Pasta Fagioli - Best Ever


Ingredients:
sausage, yellow onion, carrots, tomato paste, diced tomatoes with juice, frozen spinach, cannellini beans, garbanzo beans, low sodium chicken broth, bay leaf, garlic cloves, salt, pepper, bacon, pasta

Directions:
Cook Sausage with casing off (chopped fine] and add Bacon and Diced Onion until cooked through.
Add remaining ingredients and let cook on medium low for 1 hour.
Cook Pasta until Al Dente.
Place pasta in a bowl and then add your soup mixture.
NOTE:  Do not add pasta to broth as the pasta will swell and soak up broth.