xiaoxl/recipe_data huggingface dataset:
Sausage Stew


Ingredients:
pork sausage, onions, bell peppers, garlic cloves, dry white wine, boiling potato, stewed tomatoes, chicken broth, tomato paste, green beans, dried oregano, dried basil, dried marjoram, mozzarella cheese, cheddar cheese, parmesan cheese

Directions:
Heat heavy 4 quart saucepan over medium-high heat.
Add sausages and cook until brown, turning occasionally.
Transfer sausages to plate and cool slightly.  Cut into 1" pieces.
Remove all but 2 tablespoons of fat from saucepan.
Add onions to saucepan and saute over medium heat until tender, about 15 minutes.
Add bell peppers and garlic and continue cooking until bell peppers soften, about 5 minutes.
Pour in wine and boil 1 minute.
Add potatoes, tomatoes, broth, and tomato paste.
Simmer until potatoes are tender, stirring occasionally, about 10 minutes.
Stir in green beans, sausages, and herbs.
Cover and cook 15 minutes.
Add all cheeses and stir.
Strawberry Sour Cream Coffee Cake


Ingredients:
frozen unsweetened strawberries, water, sugar, cornstarch, flour, sugar, baking powder, baking soda, cinnamon, butter, egg, sour cream, buttermilk, vanilla, flour, brown sugar, butter

Directions:
Mix 1/4 c sugar with cornstarch, set aside.
Simmer strawberries and water until tender. Mix in sugar mixture and simmer until thickened, stirring often. Set aside.
Combine 1/2 c flour, 3/4 c sugar, baking powder, baking soda, and cinnamon. Cut in 1/4 c butter till four has course, lumpy texture.  Make a well in bowl.
In another bowl, beat up egg with vanilla, sour cream and sour milk.
Pour egg mixture into flour and stir until everything is moist. Batter will be lumpy.
Spread about three quarters of the batter into an ungreased 9x9 pan. pour fruit over that. drop the remaining batter in small clumps over the fruit.
Mix up the 1/4 c flour with brown sugar and cut in 2T butter. Sprinkle over coffee cake.
Bake at 350 for 45 minutes until golden brown. My strawberry filling bubbled over in the oven, so I recommend putting some foil under the pan.
Lamb (Gosht) Biryani
Category: world-cuisine
By SUSMITA

Biryani is a bit of a project and is time-consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.

Ingredients:
2 ½ cups basmati rice
¼ cup cooking oil
8  whole cloves
4  black cardamom pods
4  cinnamon sticks
4 large onions, sliced thin
1 tablespoon garlic paste
1 tablespoon ginger paste
¼ cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1 pound lamb chops
salt to taste
3  tomatoes, chopped
4  green chile peppers, halved lengthwise
2 teaspoons ground red pepper
2 tablespoons plain yogurt
2 tablespoons lemon juice
7 ½ cups water
1 teaspoon salt
1 tablespoon vegetable oil
1  onion, sliced
½ teaspoon saffron
2 tablespoons warm milk

Directions:
Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain. Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more. Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes. Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry. Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water. Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned. Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 543.8
Fat: 25 g
Saturated fat: 8.5 g
Carbohydrates: 64.3 g
Sugars: 7.5 g
Dietary fiber: 4.8 g
Protein: 16.5 g
Cholesterol: 42.5 mg
Sodium: 429.2 mg
Oven Swiss Steak


Ingredients:
flour, salt, black pepper, onion, carrots, celery, diced tomatoes, tomato sauce, water, Worcestershire sauce, mashed potatoes

Directions:
Heat oil in large skillet.
Combine flour, salt and pepper.
Cut steak into 4 or 5 servings; dredge in flour mixture.
Brown on both sides in hot oil; remove to large baking dish.
Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all.
Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender.
Serve with sauce spooned over the mashed potatoes.
Cranberry-Apple Spritzer


Ingredients:
wine, sparkling water, apple, of fresh mint

Directions:
In large pitcher, mix wine, juice drink and sparkling water., Serve over ice. Garnish with apple slices and mint.
Fudge Pie
Category: desserts
By Debbie Rowe

If you love chocolate you'll love this pie.

Ingredients:
1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
¼ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
½ cup butter
2  eggs
1 teaspoon vanilla extract

Directions:
Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven. Lower the oven temperature to 325 degrees F (165 degrees C). Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell. Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Yields: 1 - 9 inch pie

Calories: 350.5
Fat: 20.5 g
Saturated fat: 9.7 g
Carbohydrates: 39.5 g
Sugars: 25.2 g
Dietary fiber: 1.6 g
Protein: 3.9 g
Cholesterol: 77 mg
Sodium: 216.7 mg
Honey Orange Duck


Ingredients:
star anise, parsley, soy sauce, honey, sherry wine, salt, ginger juice, water

Directions:
Boil water in a large kettle.
Place duck, anise and parsley in boiling water; cook 10 minutes.
Remove duck from water; let cool on rack for 2 hours.
Preheat oven to 350*.
Bake duck on rack in a roasting pan for 1 1/2 hours.
Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
Pour half of mixture into cavity and brush remaining mixture on duck.
Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
Transfer duck to a platter.
Garnish with orange slices.
Serve hot.
Creamy Chicken Enchiladas


Ingredients:
boneless skinless chicken breasts, onion, low-fat cream cheese, reduced-fat cheddar cheese, wheat flour tortillas, cilantro

Directions:
Cut up chicken and onion in large chunks.  Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
Soften cream cheese in microwave.
In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
Drain the chicken and onion and put into a food processor and process until chunky/smooth.  Combine with cream cheese mixture and mix well.
Combine the enchilada sauce and soup.
Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish.  Repeat  until baking dish is full - about 10 enchiladas.
Cover the enchiladas with the remaining sauce/soup mixture.  Sprinkle with remaining shredded cheese.
Bake at 375°F for 20 minutes.
This can be made ahead and frozen.
Creamy Goat Cheese and Honey
Category: appetizers-and-snacks
By Raelee's recipes

Creamy goat cheese is lightly dusted with pecans, honey, and rosemary. These are so delicious, light, and refreshing, they could be served as appetizers or an interesting dessert. They are always a hit! Spread them on your favorite crostini, bagel chips, or melba toasts.

Ingredients:
4 ounces fresh goat cheese
2 ounces finely chopped pecans
2 tablespoons honey
1 teaspoon ground cinnamon
2 sprigs fresh rosemary, minced

Directions:
Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 patties

Calories: 233.7
Fat: 18.6 g
Saturated fat: 6.7 g
Carbohydrates: 11.8 g
Sugars: 9.9 g
Dietary fiber: 1.7 g
Protein: 7.5 g
Cholesterol: 22.4 mg
Sodium: 146.6 mg
Delicious Vegetarian Chili


Ingredients:
water, broth, crushed tomatoes, pinto beans, red kidney beans, pumpkin, red bell pepper, onion, Bulgar wheat, diced green chilies, chili powder, ground cumin, garlic, salt

Directions:
Put all ingredients in soup pot.
Bring to a boil, reduce heat and simmer, uncovered, for 30-35 minutes, until bulgur is tender.
Garnish with sour cream, yogurt, shredded cheddar cheese, or sliced scallions.
Peanut Butter French Toast


Ingredients:
peanut butter, egg, butter, confectioners' sugar

Directions:
Spread peanut butter on one piece of bread, and top with second slice, to make a sandwich.
Dip the sandwich in the beaten egg, coating both sides throughly.
Melt butter in pan,and place the sandwich in the pan. Turn it over once in order to brown both sides.
Remove from pan and place on plate. Serve with syrup, and a sprinkle of confectioners sugar  if desired.
Cajun Crawfish Cornbread


Ingredients:
yellow cornmeal, salt, baking soda, eggs, onions, cheddar cheese, crawfish tails

Directions:
Combine in large bowl, cornmeal, salt and soda
In separate bowl, beat eggs
Add crawfish, peppers, onions, cheese, oil and corn to eggs
Combine egg mixture with cornmeal and mix well
Pour into a greased 12x14" baking dish and bake at 375 degrees for 55 minutes or until golden brown.
Traditional Tea Cake


Ingredients:
butter, white sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, milk, sugar

Directions:
Take a medium bowl and mix the butter and sugar until it becomes fluffy and creamy. Add one egg at a time and mix it well to continue the fluffiness. Add vanilla, flour, baking powder, salt and stir into the batter while adding milk. Add some more milk if the batter is too stiff.
Preheat oven to 350 degrees F. Grease and flour a 9-inch round pan and spread the batter that you have prepared, evenly into the pan. Step 3: Keep the pan in the preheated oven and bake it for 30 to 35 minutes.  Once done, insert a toothpick into the centre of the cake and if it comes out clean, the cake is ready. Let it cool and out the cake in the serving pan or plate. Dust with confectioners’ sugar & the delicious tea cake is ready to be served.
Slow Cooked Chicken With Tomatillos, Potatoes, Jalapenos and Fre


Ingredients:
salt, boiling potatoes, skinless chicken thighs, epazote leaves

Directions:
Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, epazote or cilantro and then Tomatillos. Sprinkling salt evenly over each layer before moving on to the next. Scatter the jalapeno slices over everything, then drizzle on the pickling juice. Cover and slow cook on high for 6 hours.
Carefully transfer a portion of the pollo Pulquero onto each dinner plate. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro.
Variations:
Pork shoulder and beef chuck, cut into 1 inch cubes are excellent substitutes for the chicken thighs. If available, use banana leaves and line the slow cooker or Dutch oven before assembling all the parts.
Oven Version:
Heat the oven to 400 degrees F. Layer the dish as described above in a medium large (4 to 6 quarts, 10 to 12 inch diameter] heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates.
Sweet Thing


Ingredients:
sugar, coconut, raisins, golden syrup, margarine, flour

Directions:
Preheat oven to 350 degrees F.
Melt margarine (non hydrogenated!] in saucepan.
Add other ingredients, stir to combine.
Pour onto greased baking tray and bake at 350 for 20 minutes.
Cut into squares and leave to cool.
Make icing with icing sugar, water and lemon juice and spread it on the cold "things".
Simple Mac and Cheese
Category: main-dish
By BENNETT.MAYO

Super simple macaroni and cheese to make without having to make a white sauce!  I have a casserole setting on my microwave and use that. Takes only 20 minutes.

Ingredients:
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ¼ cups milk
½ cup shredded Cheddar cheese
1 ½ cups macaroni

Directions:
Cook pasta in a large pot of boiling salted water until al dente.  Drain. Mix together condensed soup and cheese.  Using the empty soup can, measure 1 can of milk; mix into the soup mixture.  Stir in cooked pasta.  Dump into a greased casserole dish, and cover. Bake at 325 degrees F (165 degrees C) for 45 minutes.

Yields: 4 servings

Calories: 305.9
Fat: 11.3 g
Saturated fat: 5.1 g
Carbohydrates: 38.3 g
Sugars: 5.8 g
Dietary fiber: 1.3 g
Protein: 12.4 g
Cholesterol: 20.9 mg
Sodium: 613.2 mg
Jollof Rice with Beef
Category: soups-stews-and-chili
By aduani

Rice stewed in a tomato and meat sauce--a delicious savory West African dish.

Ingredients:
3 tablespoons vegetable oil, divided
1  onion, diced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
2 tablespoons tomato paste
1 teaspoon cayenne powder
3 large tomatoes, diced
¾ cup water
salt and ground black pepper to taste
1 pound beef stew meat, cut into bite-size chunks
4 cups jasmine rice
water to cover

Directions:
Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat. Heat remaining 1 tablespoon vegetable oil in a separate pot. Season stew meat with salt and pepper. Cook in the hot oil until browned, 1 to 2 minutes per side. Stir meat into the simmering tomato mixture. Add jasmine rice. Pour in enough water to cover the rice. Cover and cook over medium heat, stirring occasionally, until stew meat and rice are tender, about 30 minutes.

Prep time: 25 mins
Cook time: 41 mins
Total time: 1 hr 6 mins
Yields: 8 servings

Calories: 524.6
Fat: 13 g
Saturated fat: 3.9 g
Carbohydrates: 83.5 g
Sugars: 3.5 g
Dietary fiber: 2.6 g
Protein: 16.8 g
Cholesterol: 31.2 mg
Sodium: 82.5 mg
Braciole (Pronounced: "brajole")


Ingredients:
top round beef, dried parsley, pine nuts, garlic, fennel seeds, prosciutto di Parma, currants, raisins, egg, ground black pepper, parmesan cheese, mozzarella cheese, Fontina cheese, extra virgin olive oil, sugar

Directions:
Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.
If you are getting your meat from a store that does not have a butcher to pound the meat slices thin, then place a slice between 2 pieces of waxed paper and pound it yourself with either a heavy skillet or a mallet.
Combine filling ingredients (except mozzarella or fontina and bread] and the prosciutto di Parma and mix together very thoroughly with a spoon or your hands.
After the ingredients are mixed together, add the pieces of bread and mix again, lightly.
Cut each slice in half to make 4 pieces and top with 2 slices of mozzarella or fontina cheese and 2 slices of the prosciutto di Parma per braciole. Then spread ingredients on top.
Fold in the sides and roll them up longways very tightly, as you would an egg roll, securing the rolls with string or wooden toothpicks.
Each roll will be about 5 inches long and about 1 1/2 inches thick.
Pour olive oil into a large and very hot skillet.
Brown beef rolls on all sides in the hot olive oil.
Transfer the rolls to a pot and cover with the marinara sauce and then cover with lid and simmer for 30 minutes. I suggest my marinara sauce, recipe #84217.
To serve, slice the bracioles crosswise diagonally and also in slightly larger pieces crosswise. You can also serve the bracioles without slicing them. Serve 1 braciole per person.
Chicken and Basil Stir-Fry


Ingredients:
boneless skinless chicken breast half, garlic, fresh ginger, crushed red pepper flakes, chicken broth, fish sauce, cornstarch, fresh basil leaves, salt

Directions:
Slice chicken into 1/8-inch thick strips, 2 to 3 inches long., Place a nonstick frying pan or wok over high heat., When hot, add oil, garlic, ginger, pepper flakes and chicken., Stir-fry until chicken is no longer pink in the center 3 to 4 minutes., In a small bowl, mix broth, fish sauce and cornstarch until smooth., Add to pan and stir until sauce is boiling, about 1 minute., Add basil leaves and stir just until barely wilted, about 30 seconds., Add salt to taste and pour into a serving bowl.
30 Minute Vegetable Beef Soup


Ingredients:
beef broth, potatoes, whole canned tomatoes, dried thyme leaves, ground black pepper

Directions:
PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
Cover and cook 15 minute or until vegetables are tender.
Use leftover or ready-cooked pot roast (in the meat case] to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.
Viking Cheese Bombe


Ingredients:
blue cheese, butter

Directions:
Knead together equal quantities of blue cheese and butter along with the minced almonds. Can use a food processor.
Form into a ball, chill, and serve with whole wheat crackers.
Chicken Athenos


Ingredients:
chicken breast, olive oil, stewed tomatoes, lemon juice, garlic, cinnamon stick, bay leaf, dry sherry, chicken broth, feta cheese

Directions:
Saute chicken in oil in large saucepan until lightly browned.
Add tomatoes and their liquid, lemon juice, garlic, cinnamon, bay leaf and sherry.
Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through; about 15 minues.
Season to taste with salt and pepper. Discard bay leaf and cinnamon.
Toss chicken mixture with noodles in a large serving bowl. Sprinkle with feta and serve.
Decadent French Toast Souffle


Ingredients:
cream cheese, butter, maple syrup, eggs, half-and-half, powdered sugar, pecans

Directions:
Preheat oven to 350.
Break apart croissants and place in food processor. Process into crumbs.
Distribute evenly into 8 greased ramikens.
In food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
Add heaping dollop into the middle of the croissant crumbs.
In a large bowl, beat together eggs,1/2 cup Maple Syrup, and Half and Half.
Pour over mixture so it's completely covered.
Bake for 45-55 minutes or until golden.
Sprinkle with chopped Pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
This is also good served with fresh berries.
Veal Cutlets Parmesan


Ingredients:
eggs, parmesan cheese, olive oil, Hunts tomato sauce, mozzarella cheese

Directions:
Beat eggs thoroughly, & add salt & pepper., Mix bread crumbs with parmesan cheese., Dip cutlets in egg, then in bread crumbs., Fry in hot oil about 5 minute on each side or until golden brown., Place browned cutlets in baking pan., Pour layer of tomato sauce over them & then rgin slices of Mozzarella aver that., Bake in slow oven for 15 minute or until cheese turns slightly brown., Serve very hot.
Egg and Artichoke Squares (bake)


Ingredients:
green onions, garlic cloves, marinated artichokes, eggs, swiss cheese

Directions:
Saute green onion and garlic in the oil marinade from the artickoke jar.
Combine all ingredients in greased, large casserole (11 X 7 X 1 inch].
Bake at 350 degrees for 40 minutes.
Cut into squares, hence the name of the dish!
Can serve hot or cold.
Note-can prepare ahead and refrigerate or freeze.  Thaw and heat for 15 to 20 minutes.
Herb and Citrus Salmon Pockets


Ingredients:
salmon fillets, lemons, limes, basil, mint leaves, butter, garlic

Directions:
Mince a few herb leaves for butter sauce and set aside.
Cut two deep bias cut slits across the width of each fillet.
Stuff each slit with a citrus slice and herbs.
Preheat oven to 425 degrees.
Combine butter, garlic, citrus zest, juice and minced herbs in a small pan over high heat, and boil for 1 minute.
Pour the butter sauce over fillets in a baking dish.
Bake for eight to 12 minutes depending on thickness.
Mizeria (Polish Cucumber Salad)
Category: salad
By VeggieMommy

Polish cucumber salad. I serve it on Christmas Eve.

Ingredients:
1 pound small cucumbers, peeled and thinly sliced
salt to taste
1 bunch dill, chopped
2 ½ tablespoons sour cream
1 teaspoon lemon juice
1 pinch white sugar
ground black pepper to taste

Directions:
Sprinkle salt over cucumbers in a bowl. Let stand until cucumbers are soft, about 5 minutes. Squeeze liquid from cucumbers and discard. Add dill to cucumbers. Mix sour cream, lemon juice, and sugar in a bowl; add to cucumbers and toss to coat. Season with black pepper. Chill completely before serving, at least 30 minutes.

Prep time: 10 mins
Total time: 45 mins
Yields: 12 servings

Calories: 12.7
Fat: 0.7 g
Saturated fat: 0.4 g
Carbohydrates: 1.4 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Cholesterol: 1.3 mg
Sodium: 3.9 mg
Rav'n Ravioli


Ingredients:
green pepper, onion, olive oil, garlic clove, water, French baguettes, butter, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 400.
Chop pepper and onion.
Heat olive oil in pot ravioli boiled in; add veggies and saute until tender.
Stir in spagetti sauce, ravioli and water.
Bring to a boil.
Melt butter in a 13x9 casserole dish.
Dip bread slices in butter.
Toss to coat evenly.
Remove from casserole.
Spoon half the ravioli mixture in bottom of buttered casserole.
Top with half the mozarella Add rest of ravioli on top of the cheese and then remaining mozzarella.
Arrange bread slices around the edge of the casserole overlapping and press lightly into the ravioli mixture.
Sprinkle with Parmesan cheese and bake uncovered, until ravioli is heated through and bread is crisp.
Succulent Chicken Cacciatore (Crock Pot)


Ingredients:
olive oil, chicken pieces, red pepper flakes, garlic powder, dry white wine, butter, celery, green bell pepper, red bell pepper, fresh mushrooms, onion, minced garlic cloves, dried oregano, fresh parsley, chicken broth, parmesan cheese, black olives

Directions:
Season Chicken with Pepper flakes, salt, black peppper& garlic powder.
Heat oil in a large skillet and brown seasoned chicken on all sides.
Remove chicken and place into crock pot.
Deglaze pan with wine.
Add butter and sautee celery, pepper,mushrooms,onion,& garlic about 2 minutes.
Add to crock pot.
Stir in oregano, parsley, chicken Broth, Prego sauce and cover, and cook on Low for 7 to 9 hours.
Just before serving add olives and sprinkle grated cheese on top.
Serve over pasta or on a bed of Roasted Garlic Mashed Potatoes and Cauliflower recipe #46925.
Kielbasa and Beans


Ingredients:
kielbasa, yellow onion

Directions:
Heat kielbasa on high-medium heat until golden brown on both sides., Add onions and cook for 3 minute., Stir in cocktail sauce, beans, salt, and pepper to taste., Cover and simmer on medium-low heat for 20-30 minute., Enjoy!