xiaoxl/recipe_data huggingface dataset:
Jason's Salmon Florentine
Category: breakfast-and-brunch
By Jmitch

This quick and easy baked salmon Florentine recipe covers a fillet with fresh spinach, a simple blender cream sauce, and shredded mozzarella cheese.

Ingredients:
1 pound salmon fillet
olive oil cooking spray
sea salt and ground black pepper to taste
1 teaspoon dried basil
2 ½ tablespoons crushed garlic, divided
¼ cup heavy cream
25 leaves fresh spinach, or more to taste, divided
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ cup shredded mozzarella cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray salmon with olive oil and place in a baking dish. Season with sea salt, black pepper, basil, and 1 1/2 tablespoons crushed garlic. Combine cream, 12 spinach leaves, remaining crushed garlic, salt, black pepper, and cayenne pepper in a food processor. Blend until smooth and pour mixture over salmon in the baking dish. Cover with remaining spinach leaves and shredded mozzarella cheese. Bake in the preheated oven until cheese is melted and salmon flakes easily with a fork, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 251.6
Fat: 13.6 g
Saturated fat: 5.6 g
Carbohydrates: 3.9 g
Sugars: 0.4 g
Dietary fiber: 1.7 g
Protein: 28.2 g
Cholesterol: 75.3 mg
Sodium: 516.9 mg
Grilled Brie Sandwiches With Greens and Garlic


Ingredients:
garlic cloves, olive oil, fresh spinach, margarine, butter

Directions:
In a large skillet cook garlic in hot oil for 30 seconds.
Add spinach.
Cook over medium heat, tossing till spinach begins to wilt; remove from heat and set aside.
Divide the cheese among 4 slices of the bread.
Top with spinach-garlic mixture.
Cover with remaining bread slices.
Lightly butter the outside of each sandwich.
In a large skillet cook half of the sandwiches over medium-low heat for 5 to 7 minutes or till golden brown.
Turn sandwich and cook for 2 minutes more or till golden brown and cheese melts.
Transfer to a warm oven.
Repeat with remaining sandwiches.
Orange Citrus Vinaigrette
Category: side-dish
By Stephanie C.

This is a delightful salad dressing.  It tastes great through any season.

Ingredients:
⅔ cup rice wine vinegar
⅓ cup orange juice
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon honey

Directions:
Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.

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

Calories: 32.4
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 2 g
Sugars: 1.3 g
Protein: 0.1 g
Sodium: 38 mg
My Jambalaya
Category: soups-stews-and-chili
By Lynne Douglas

Enjoy this low-carb version of jambalaya without missing out on any of the flavor!

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
2  Polish sausages, halved lengthwise and cut into 1/4-inch thick pieces
1 large onion, diced
6 cloves garlic, finely chopped
3  green bell peppers, seeded and diced
2  zucchini, chopped, or to taste
1 (14 ounce) can crushed tomatoes
1 cup chicken broth
½ cup rice
1 teaspoon Worcestershire sauce, or to taste
1  bay leaf
1 pound chopped cooked chicken breast
1 pound peeled cooked shrimp

Directions:
Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes. Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 611.1
Fat: 32.9 g
Saturated fat: 11.3 g
Carbohydrates: 26.2 g
Sugars: 3.5 g
Dietary fiber: 3.4 g
Protein: 51 g
Cholesterol: 263.2 mg
Sodium: 1157.5 mg
Tilapia Tamales #RSC


Ingredients:
lime, kosher salt, black pepper, fresh corn kernels, buttermilk, salt, butter, sugar, egg, masa corn flour, baking powder, cream cheese, mayonnaise, lime juice, red chili sauce, parmesan cheese, green onion

Directions:
Sprinkle the tilapia fillets with the juice of one lime juice and season with salt and pepper.  Refrigerate until ready to assemble tamales.
Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy.  Add the egg and beat until mixture is smooth.
Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth.  Add corn to the butter/egg mixture and beat until well blended.
Stir the baking powder into the masa (harina de maiz].  Add dry ingredients to the corn/butter mixture, mixing until well blended. Set aside.
Whisk together the softened cream cheese, mayonnaise, lime juice and red chile sauce to taste.
Assemble tamales:  Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil.  Spread 1 tablespoon of the chile cream cheese mixture on top of the masa, and top with 1 tablespoon each chopped red pepper and green onions. Place one tilapia flillet on top of the cream cheese and vegetables, and spread another tablespoon of the chile cream cheese over the fish. Sprinkle with 1/2 tablespoon Parmesan cheese.  Top with another 1/3 cup masa, and spread it to cover the filling.
Fold one short end of the foil up over the filling.  Fold the two long sides in over the filling.  There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
Make 3 more tamales in the same way.
Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water.  Tamales should not touch the water.  Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
Let tamales cool for 15-20 minutes before serving.
Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales.  You can divide the filling into smaller portions to make 8-10 smaller tamales, or even 16 appetizer-size tamales.
Grilled Shrimp With Charmoula


Ingredients:
shrimp, fresh lemon juice, paprika, cayenne pepper, ground cumin, garlic cloves, fresh parsley, fresh cilantro, extra virgin olive oil

Directions:
Peel and devein the shrimp, leaving tail fin intact.  Place in large zipper bag.
Combine all other ingredients in a bowl, whisking to blend.  Pour 1/2 the marinade over the shrimp.  Seal bag, and marinate, refrigerated, for 1-2 hours.
Prepare grill or preheat broiler.
Remove the shrimp from the marinade, discarding marinade, and thread on skewers.  If planning to serve on the skewer, estimate 6 shrimp per serving.  Using double skewers will make it easier to turn the shrimp.  Grill or broil until done, turning once - approximately 3-4 minutes per side.
Serve with reserved marinade as a sauce.
Oven Fried Parmesan Chicken
Category: meat-and-poultry
By JUDY/AZ

A coating of garlic butter, soft white bread crumbs, Parmesan cheese and parsley makes this simple oven chicken dish sassy as well!

Ingredients:
1 clove crushed garlic
¼ pound butter, melted
1 cup dried bread crumbs
⅓ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 606.7
Fat: 40.4 g
Saturated fat: 17.1 g
Carbohydrates: 13.4 g
Sugars: 1.2 g
Dietary fiber: 0.9 g
Protein: 45.1 g
Cholesterol: 173.9 mg
Sodium: 821.3 mg
Apple/Cinnamon Cake With 5 Ingredients


Ingredients:
"eggs"

Directions:
Pour the dry cake mix in a bowl.
Add eggs and apple pie filling  (guess you could use other flavors as well].
Mix with mixer for 2 minutes.
Pour 1/2 the batter in a lightly greased 9x13-inch pan.
Sprinkle with cinnamon/sugar mix.
Repeat with remaining batter and end with.
cinnamon/sugar mix.
Bake at 350° for approximately 35 minute or until toothpick comes out clean.
Low Fat Red Wine Risotto


Ingredients:
beef broth, extra virgin olive oil, onion, garlic cloves, arborio rice, salt, dry red wine, tomato paste, parmigiano-reggiano cheese, fresh ground pepper

Directions:
Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.
Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.
Sausage and Cherry Tomato Quinoa


Ingredients:
ground sausage, olive oil, cherry tomatoes, dry white wine, parmesan cheese, fresh parsley

Directions:
In large skillet, cook sausage until no longer pink. Remove to plate lined with paper towels. Wipe out skillet.
Add oil. Add tomatoes and cook, stirring for 4-5 minutes or until skin begins to split.
Reduce heat to medium and return sausage to the pan, along with the quinoa and wine.
Cook, tossing gently to combine, until warmed through.  Serve sprinkled with cheese and parsley.
Orange-Pineapple Slush


Ingredients:
"honey"

Directions:
Combine all ingredients, stirring well to blend.
Pour mixture into a freezer tray or an 8-inch square baking pan, and freeze until almost firm.
Remove frozen mixture from freezer.
Break mixture into large pieces, and place in container of an electric blender.
Cover and process several seconds or until slushy.
Serve immediately.
Southern Spicy Fried Chicken
Category: meat-and-poultry
By Maureen Hogan

This one is finger-licking good! It's a keeper and a must try!

Ingredients:
1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
salt and ground black pepper to taste
vegetable oil for deep frying

Directions:
Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish. Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate. Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture. Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 10 servings

Calories: 479.7
Fat: 23.5 g
Saturated fat: 5.3 g
Carbohydrates: 41.5 g
Sugars: 5.1 g
Dietary fiber: 1.6 g
Protein: 24.6 g
Cholesterol: 70.5 mg
Sodium: 401.4 mg
Pear Tart With Almond Shortbread Crust


Ingredients:
flour, powdered sugar, butter, brown sugar, butter, eggs, golden syrup, pears

Directions:
pie crust
Process in food processor; add egg yolk last.
pat into pie shell was oily
Cream sugar and butter; add eggs.( i just used processor it was already dirty ].
Add golden syrup with cream or 1/2 and 1/2 and almond extract.
Drain pears; place in  bottom of  pie pan.
pour egg mixture over pears.
Top with  almond flakes.
Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the  pan  so put something under.
Pasta With Brie, Tomatoes, Olives, and Basil


Ingredients:
rigatoni pasta, grape tomatoes, kalamata olive, garlic, red pepper flakes, fresh basil leaf, salt

Directions:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
Meanwhile, in a large skillet *off heat*, place cheese cubes, tomatoes, olives, garlic, and crushed red pepper. Still off heat, stir to separate cheese pieces. Mix in chopped basil.
Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture.
Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 4-5 minutes.
Season to taste with salt (if needed] and serve.
Lemony Chicken & Orzo


Ingredients:
boneless skinless chicken breast halves, low sodium chicken broth, lemon juice, honey, low-fat sour cream, orzo pasta, green beans

Directions:
Cut chicken into 1-inch cubes.
Sprinkle with 1/4 teaspoon each of the salt and pepper.
Pour broth and lemon juice into a Dutch oven; bring to boil and add chicken.
Cover and reduce heat to medium.
Cook for 9 minutes or until chicken is cooked through.
Remove chicken from pot; set aside.
Increase heat to high and cook sauce for 5 minutes.
Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and sour cream.
Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time.
Stir chicken back into pot and serve.
Nutella Mug Cake


Ingredients:
self rising flour, granulated sugar, egg, cocoa powder, milk

Directions:
Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.] Top with whipped cream and a little chocolate sauce if desired.
Top with whipped cream and chocolate syrup. Enjoy!
Note: Depending on the wattage of your microwave, you may have to increase cooking time.
Makes 1 very large serving.
Nona's Japanese Ume Dressing
Category: side-dish
By rinshinomori

This is one of my many Japanese-style salad dressings I created to satisfy my taste.  Ume(boshi) is a favored taste addition in many Japanese cooking.  It shows up in cakes, cookies, snacks, mochi, salads, beverages, soups, with pork, chicken and fish, and of course dressing.  You can find umeboshi in Japanese markets in refrigerated section.  Ume is often called plum or pickled plums, however it is much closer to apricots.  You can find ume trees in US now.  Ume is not tasty fresh and must be either pickled or preserved.

Ingredients:
½ cup vegetable oil
¼ cup chopped onion
¼ cup rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh ginger root
1 tablespoon umeboshi, minced
1 ½ teaspoons lemon juice  (Optional)
1 teaspoon white sugar, or more to taste
1 teaspoon salt
ground black pepper to taste

Directions:
Place the vegetable oil, onion, rice vinegar, sesame seeds, ginger, umeboshi, lemon juice, sugar, salt, and pepper into a blender. Cover, and puree until smooth, about 30 seconds.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 cup

Calories: 132.9
Fat: 14.2 g
Saturated fat: 2.2 g
Carbohydrates: 1.8 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Sodium: 473.4 mg
Fish With Shiitakes


Ingredients:
sole fillets, garlic cloves, ginger, scallion, shiitake mushrooms, soy sauce, rice vinegar, fish sauce, cornstarch, cilantro

Directions:
Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
Orange Spice Cake


Ingredients:
all-purpose flour, sugar, Splenda sugar substitute, baking soda, ground ginger, ground cinnamon, ground cloves, orange zest, molasses, sorghum, egg, orange marmalade

Directions:
Preheat oven to 350 degreees.
Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
Pour into prepared pan and bake for 16-20 minutes.
Spoon marmalade over warm cake.
Cool on a wire rack.
Serve garnished with whipped topping and orange slices.
Shrimp Pizza
Category: seafood
By Corissa

This is a great summertime pizza, because it is light and it can be served hot or cold.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup grated Parmesan cheese
½ cup mayonnaise
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (10 ounce) container refrigerated pizza dough
2 tablespoons olive oil
1 teaspoon Italian seasoning
2 tablespoons olive oil
1 small red bell pepper, sliced
½ small red onion, sliced
2 teaspoons Italian seasoning
2 (6.5 ounce) cans small shrimp, drained

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Parmesan cheese, mayonnaise, garlic, and spinach until evenly mixed; set aside. Press the pizza dough onto a baking sheet, and brush with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon Italian seasoning. Bake in the preheated oven until golden brown, 10 to 12 minutes. Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat, and cook the bell pepper and onion until tender, about 5 minutes. Season with 2 teaspoons of Italian seasoning, and stir in the canned shrimp; cook until the shrimp are heated through. When the crust has baked, remove from the oven, and spread evenly with the spinach mixture. Spread the shrimp and vegetable mixture onto the pizza, and cut into pieces to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 pizza

Calories: 362.1
Fat: 23.5 g
Saturated fat: 8.6 g
Carbohydrates: 22.1 g
Sugars: 3.4 g
Dietary fiber: 1.8 g
Protein: 16.1 g
Cholesterol: 87.8 mg
Sodium: 585 mg
Layered Pear, Feta, Cranberry, Salad With a Balsamic Dressing


Ingredients:
romaine lettuce, pears, dried cranberries, feta cheese, walnuts, olive oil, Dijon mustard, honey, garlic, salt, pepper

Directions:
Layers  --  First layer, lettuce. Second layer, pears. Third layer, cranberries. Fourth layer, feta.  Fifth layer, walnuts. Repeat.
Garnish  --  If you want you can garnish with a few thin slices of pears on top.
Drizzle with the vinaigrette and enjoy!
Spinach and Feta Pasta


Ingredients:
penne pasta, olive oil, onion, garlic clove, chopped tomatoes, fresh mushrooms, red pepper flakes, feta cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
Apple Raspberry Crumble


Ingredients:
apples, frozen raspberries, flour, sugar, butter, nutmeg, heavy cream

Directions:
Heat oven to 375., Peel and core apples, cut into 8-10 slices., Arrange in a buttered shallow baking dish., Sprinkle lemon juice over them., Drain raspberries., Sprinkle raspberries over apples., Mix flour and sugar in a bowl, cut in butter with fingers until crumbly., Add the nutmeg and cover the fruit with the mixture., Bake for 25 minutes or until top is golden brown., Serve with heavy cream, softly whipped.
Norwegian Rice


Ingredients:
milk, rice, egg, sugar, flour, salt

Directions:
Heat the milk to boiling point.
Cook the rice in boiling water until almost done, then drain it.
Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4.
Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well.
Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling.
Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good.
Enjoy!
Miss Betty's Super Quick Dinner Rolls
Category: bread
By Peach822

These three ingredient rolls are easy and quick! A great last minute addition to any meal.

Ingredients:
1 cup self-rising flour
½ cup milk
2 tablespoons mayonnaise

Directions:
Preheat the oven to 350 degrees F (175 degrees C). If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan. In a medium bowl, stir together the flour, milk, and mayonnaise. Spoon into the 5 prepared muffin cups. Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 5 rolls

Calories: 140.3
Fat: 5.1 g
Saturated fat: 1 g
Carbohydrates: 19.9 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Cholesterol: 4 mg
Sodium: 358.9 mg
Italian Potato Soup (Minestra Di Patate)


Ingredients:
onion, water, parsley, celery leaves, carrots, potatoes, celery

Directions:
Bring water, stock cubes, parsley, onion, celery, carrots & potaoes to the boil in a large saucepan.
Cover & simmer for 30 mins, add spaghetti sauce & corn.
Stir well & bring back to the boil, cover & simmer for a further 15 minutes.
Serve with hot cheesy bread.
Mango Topping
Category: side-dish
By BAKERSUNLIMITED

Very rich in flavor. Good with ice cream.

Ingredients:
3 cups mangos, peeled, seeded and chopped
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1 teaspoon orange juice
3 tablespoons water

Directions:
In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 cups

Calories: 119.7
Fat: 3.2 g
Saturated fat: 1.9 g
Carbohydrates: 24.6 g
Sugars: 21.7 g
Dietary fiber: 2.2 g
Protein: 0.7 g
Cholesterol: 7.6 mg
Sodium: 24.2 mg