xiaoxl/recipe_data huggingface dataset:
Porcini Swiss Fondue


Ingredients:
marsala wine, dried porcini mushrooms, Fontina cheese, flour, garlic clove, white wine, pecorino romano cheese, fresh black pepper

Directions:
Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
meanwhile toss fontina and swiss lightly with flour.
rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
Serve fondue with asorted breads and sausages for dipping.
Peanut Butter and Honey Crisp Rice Squares


Ingredients:
peanut butter, honey, vanilla, chocolate chips

Directions:
Combine peanut butter, honey and vanilla in a heavy saucepan.  Heat on medium-high heat until it just starts to bubble, stirring constantly.
Remove from heat.
Add crisp rice, and stir until coated.
If using chocolate chips, transfer to a mixing bowl, and carefully fold in chocolate.
Press into a greased 8" or 9" square pan.
Wait until completely cooled to cut.
Mustard Braised Chicken


Ingredients:
chicken, olive oil, thyme, marjoram, dry mustard, garlic, onion, garlic, dry white wine, chicken broth, Dijon mustard

Directions:
Mix together - 1 T oil, 1T thyme, 1-1/2 t marjoram, 1-12 dry mustard.  Rub on chicken pieces.  Refrigerate chicken for 2 hours to overnight.
Salt and pepper chicken.  Heat oil and brown chicken.  Transfer to bowl.  Saute onion until tender, add garli[2min].  Add wine, broth, dijon, 1T thyme, 1-1/2 marjoram, and 1/2t rosemary.  Bring to boil.  Return chicken to pot.  Cover and simmer about 45 minutes or until done.  Remove and simmer sauce until thickened.  Serve over chicken.
Greek Vinaigrette or Marinade


Ingredients:
red wine vinegar, water, olive oil, feta cheese, kalamata olives

Directions:
Whisk together all ingredients., Serve atop greens as a salad or use as a marinade for chicken or shrimp.
Garlic Butter
Category: side-dish
By Denyse

Sometimes the basics are the best!  I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.

Ingredients:
1 cup butter, softened
1 tablespoon minced garlic
¼ cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
¼ teaspoon ground paprika

Directions:
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

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

Calories: 110.3
Fat: 12 g
Saturated fat: 7.6 g
Carbohydrates: 0.5 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 31.9 mg
Sodium: 445.5 mg
Pizza Rolls
Category: appetizers-and-snacks
By Cory Klein

This is just the base for a basic pepperoni pizza roll. I made this with leftover pizza toppings.  I didn't feel like making any dough so I substituted egg roll wraps.

Ingredients:
2 quarts canola oil for frying
1  egg
3 tablespoons water
1 (16 ounce) jar pizza sauce
1 (8 ounce) package sliced pepperoni
1 cup shredded mozzarella cheese
1 (14 ounce) package egg roll wrappers

Directions:
Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl. Combine the pizza sauce and pepperoni in a blender or food processor.  Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella. Lay out one eggroll wrapper on work surface.  Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side.  Lightly brush the wrapper edges with the egg mixture.  Fold over both sides; roll up to encase filling in wrapper.  Repeat with remaining wrappers and filling. Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 20 pizza rolls

Calories: 437.5
Fat: 30.3 g
Saturated fat: 7 g
Carbohydrates: 27.3 g
Sugars: 1.6 g
Dietary fiber: 1.4 g
Protein: 13 g
Cholesterol: 52.9 mg
Sodium: 913.4 mg
Caesar Salad Chiffonade With Shrimp or Crab


Ingredients:
romaine lettuce hearts, baby shrimp, fresh chives, kosher salt, black peppercorns, croutons, parmesan cheese, extra virgin olive oil, Dijon mustard, fresh lemon juice, garlic clove

Directions:
Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
Place a ring on the plate, such as a clean tuna can with both ends removed.
Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
Add more Romaine, filling the ring to the top, packing it down again lightly.
Carefully remove the ring, top with Parmesan and croutons and serve.
Grilled Corn Salad
Category: side-dish
By AMBERT77

A yummy and easy side for hot summer days!  Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.

Ingredients:
6 ears freshly shucked corn
1  green pepper, diced
2  Roma (plum) tomatoes, diced
¼ cup diced red onion
½ bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

Directions:
Preheat an outdoor grill for medium heat; lightly oil the grate. Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl. Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 103
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 19.7 g
Sugars: 4.3 g
Dietary fiber: 3.3 g
Protein: 3.4 g
Sodium: 43.4 mg
Game Day Hot Sweet Popcorn


Ingredients:
light brown sugar, canola oil, salt, ground black pepper

Directions:
Combine the sugar, 1 tablespoon of the oil, the salt and pepper in a small bowl; set aside.
Combine the remaining 1 tablespoon oil and the popcorn kernels in a large pot set over medium-high heat. Cover and shake the pan occasionally until the popping stops, 4 to 5 minutes. Transfer the popcorn to a bowl.
Add the sugar mixture to the hot pot, reduce the heat to medium and cook, stirring, until the mixture become nearly liquid, about 1 minute. Remove the pot from the heat, stir the popcorn back in, and toss until the popcorn is evenly coated, about 2 minutes, then serve.
Cook's Notes: Store this popcorn for up to 3 days in an airtight container.
Rice Cooker Wild Rice


Ingredients:
wild rice, water, chicken broth, salt, butter

Directions:
Rub with butter or spray rice cooker pan with nonstick cooking spray., Add water or stock, rice, and salt to taste., Cover and cook about 40- 50 minutes, or until rice is fluffy., Let stand 10 minutes more before serving.
Chicken Half Moons
Category: meat-and-poultry
By OPABINIA

This yummy homemade stuffed pasta can be served a la carte or with a sauce. It makes an excellent meal or side dish.

Ingredients:
1  skinless, boneless chicken breast half
1  onion, chopped
½ cup cubed Cheddar cheese
2 ½ cups all-purpose flour
3  eggs
1 cup water
1  egg
1 tablespoon water

Directions:
Lightly grease a large skillet and cook chicken until no longer pink; remove and reserve. In a food processor, add onion to puree, then add cheese to puree. Add chicken and puree a final time. In a large bowl, add flour and make a well in the center. Add eggs and mix well; add water and adjust with flour and water as needed. Dough should be elastic, but not sticky. In a small bowl, beat 1 egg and add one tablespoon of water. On a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. Cut out 2 inch circles and brush with egg and water mixture. Place 1 teaspoon of stuffing in the middle of the circle and fold over. Seal the half moon by crimping the edge. Bring a large pot of lightly salted water to a boil. Add half moons and cook for 2 to 3 minutes or until al dente; drain and serve.

Yields: 3 servings

Calories: 621.1
Fat: 15.5 g
Saturated fat: 7 g
Carbohydrates: 83.7 g
Sugars: 2.5 g
Dietary fiber: 3.4 g
Protein: 34.1 g
Cholesterol: 293.9 mg
Sodium: 259.2 mg
Galley Wench's Spice-Sea Chili


Ingredients:
ground beef, diced tomatoes, tomato sauce, black beans, garlic cloves, chipotle chile, adobo sauce, cumin powder, chili powder, ancho chili, oregano, beer, brown sugar, cilantro, lime, Cilantro Cream, sour cream, cilantro

Directions:
In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
Add poblano pepper and cook for about 2 minutes.
Stir in tomatoes, tomato sauce, brown sugar, 1 cup beer and one can of black beans.
Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding additional beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner].
Drain the remaining can of beans and lightly mash.
To thicken, add the crushed black beans and adjust spices and liquid as needed.
Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
Garnish with Cilantro Cream Recipe http://www.recipezaar.com/171578.
Serve with cornbread or tortillas.
Chocolate Blueberry Zucchini Bread
Category: bread
By jenny31978

Getting my super picky kids to eat vegetables is always a challenge. My oldest loves chocolate and my youngest loves blueberries, so I combined the two into one recipe. I used a blend of whole wheat and white flours, added some flax seed, and tried to keep both sugar and fat content on the lower end. Enjoy!

Ingredients:
1 cup white sugar
1 cup vegetable oil
4  eggs
½ cup brown sugar
1 teaspoon vanilla extract, or to taste
3 cups grated zucchini
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
½ cup flaxseed meal  (Optional)
½ cup unsweetened baking cocoa (such as Ghirardelli®)
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ teaspoon ground cardamom
1 pint blueberries
2 tablespoons all-purpose flour

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans. Whisk white sugar, oil, eggs, brown sugar, and vanilla extract together in a large bowl. Fold in grated zucchini. Add 1 1/2 cup all-purpose flour, whole wheat flour, flaxseed meal, cocoa, cinnamon, baking powder, baking soda, salt, and cardamom; mix until batter is combined. Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; toss to combine. Fold blueberry mixture gently into the batter. Pour batter into loaf pans, filling each one 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 45 minutes to 1 hour.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 2 loaves

Calories: 272.1
Fat: 13.8 g
Saturated fat: 2.1 g
Carbohydrates: 35 g
Sugars: 17.5 g
Dietary fiber: 3.6 g
Protein: 4.8 g
Cholesterol: 37.2 mg
Sodium: 266.6 mg
The Best Caesar Salad Dressing
Category: side-dish
By Patricia K

I have been working with chefs for years and found out how to make the best Caesar dressing. I thought I would share!

Ingredients:
1 cup mayonnaise
¼ cup egg substitute
¼ cup freshly grated Parmesan cheese
2 tablespoons water
3 cloves garlic, finely chopped
1 ½ tablespoons lemon juice
1 tablespoon anchovy paste
2 teaspoons white sugar
½ teaspoon dried parsley
salt and ground black pepper to taste

Directions:
Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute. Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 10 servings

Calories: 180.1
Fat: 18.3 g
Saturated fat: 3 g
Carbohydrates: 2.6 g
Sugars: 1.2 g
Protein: 2.1 g
Cholesterol: 10.9 mg
Sodium: 354.2 mg
Golden Wheat and Cheddar Loaves


Ingredients:
whole wheat flour, all-purpose flour, fast rising yeast, salt, sharp cheddar cheese, water

Directions:
Heat your oven to 350*F. Spray 2(7x4x2 inch] pans  with nonstick cooking spray. You may use loaf pans but the loaves will not rise as high].
In a large bowl, stir together whole wheat flour, all purpose flour, yeast, salt and 1 cup of the cheese. Make a well in the center of the flour mixture. Add water and oil. Gradually stir dry ingredients into water mixture until soft dough forms. If dough is too sticky, add additional flour 1 tbls. at a time.
Turn out the dough onto lightly floured surface; divide in half. Shape into loaves; place in pans. Cover with a towel; let stand 30 minutes or until slightly risen. Sprinkle the top of each loaf with 1/4 cup of remaining cheese.
Bake 30 to 35 minutes or until browned and loaves sound hollow when tapped or inside temperature reaches 190*F. Cool on a wire rack.
Enjoy!
Chicken Fajita Marinade


Ingredients:
brown sugar, olive oil, cilantro, minced garlic cloves, chicken bouillon cube, water, Worcestershire sauce, cumin, cayenne pepper, black pepper

Directions:
Cut Chicken into 1/2 inch strips.
Dissolve bullion into 1/4 cup water and mix ingredients together.
Place chick and marinade into a plastic bag or bowl and refrigerate for at least 1 hour.
Mediterranean Style Corn


Ingredients:
olive oil, garlic clove, corn, fresh thyme, rosemary

Directions:
"Combine oil and garlic in a small skillet.  Heat over low heat just until garlic begins to sizzle.  Add the corn and stir to blend and heat through, about one minute.  Add thyme or rosemary and pepper to taste.  Serve at once."
Norwegian Cloudberry Cream With Lavender and Vanilla


Ingredients:
sugar, vanilla bean

Directions:
If using fresh cloudberries, sugar them to taste. They should be pleasantly sweet but still have a little tartness.
Pour the cream into a large bowl.
Scrape the black seeds out of the vanilla bean and add to the cream.
Whip the cream until stiff, then gently fold in the cloudberries (cloudberry preserve/jam] and lavender.
Serve immediately in little glass bowls or a large glass trifle bowl.
Cheddar Artichoke Crescents (Pampered Chef)


Ingredients:
frozen puff pastry, mayonnaise, cheddar cheese, dill weed, lemon pepper, artichoke hearts, egg

Directions:
Preheat oven to 375 degrees.
Take puff pastry out of freezer and handle according to pkg. directions. Combine Mayo, Cheddar cheese, onion salt, dill weed and lemon pepper together and chill.
Cut each artichoke into six pieces.
Roll out dough as thin as possible on a lightly floured surface.
Place a piece of artichoke on dough. Top each artichoke with 1 scant teaspoons of Mayo mixture. Fold dough over filling.
Dip 3" Cut `n Seal in flour.
Cut and seal crescent shaped tarts with Cut `n Seal. Repeat process until all pastry is used.
Brush beaten egg on tarts and bake 12 - 15 minutes.
Basmati Rice Pilaf
Category: side-dish
By Carol Castellucci Miller

Wonderful flavor and textured rice dish.

Ingredients:
1 ½ cups chicken stock
1 tablespoon vegetable oil
¼ cup finely diced onion
1  bay leaf
1 cup uncooked basmati rice
salt to taste
1 tablespoon unsalted butter

Directions:
Heat chicken stock in a saucepan until boiling; keep hot until ready to use. Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes. Stir basmati rice into onion mixture until rice is coated with oil. Pour hot chicken stock into the rice mixture. Season with salt; stir. Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes. Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 244.3
Fat: 6.9 g
Saturated fat: 2.5 g
Carbohydrates: 40.4 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 4.1 g
Cholesterol: 7.9 mg
Sodium: 279.4 mg
Dee-licious Greek Yogurt Banana Bread
Category: bread
By Debbie Wind Bailey

After trying several recipes for banana bread that had some but not all of the things I wanted in it, I tweaked a few together and came up with this version with Greek yogurt. I made 8 loaves before declaring it a success (and the comments from family and coworkers sealed the deal).

Ingredients:
2 cups mashed bananas
½ cup plain Greek yogurt
¾ cup butter
⅔ cup white sugar
⅔ cup brown sugar
2  eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup oat flour
1 cup rolled oats
2 teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 cup chocolate chips
1 cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Mix mashed bananas and yogurt together in a bowl. Combine butter, white sugar, and brown sugar in a large bowl; beat using an electric mixer until creamy. Add eggs and vanilla extract and stir to combine. Add banana mixture and mix well. Stir flour, oat flour, rolled oats, baking soda, baking powder, and salt together in a bowl. Add to the banana-butter mixture and stir just until combined. Don't overmix. Fold chocolate chips and walnuts into the batter. Divide batter between the prepared pans. Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes. Remove from the oven and cover loosely with aluminum foil for 5 minutes. Remove from the pans and allow to cool completely.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 2 9x5-inch loaves

Calories: 371.5
Fat: 18.9 g
Saturated fat: 8.5 g
Carbohydrates: 48.1 g
Sugars: 24 g
Dietary fiber: 3.3 g
Protein: 6.2 g
Cholesterol: 47.5 mg
Sodium: 426.4 mg
Shrimp Cocktail


Ingredients:
large shrimp, salsa, cilantro, avocados, tomatoes, limes, juice of

Directions:
Combine all ingredients together and allow about 3 hours for marinating., Serve cold.
Pulled Chicken Sandwiches


Ingredients:
mustard, yellow mustard, Worcestershire sauce, sugar, chili powder, chicken

Directions:
In 3-quart saucepan, mix cooking sauce, mustard, Worcestershire sauce, sugar and chili powder. Heat to simmering over medium-high heat. Stir in chicken. Reduce heat to medium; simmer 20 minutes, stirring occasionally.
Serve 1/2 cup chicken mixture on each bun. Top each with 2 tablespoons coleslaw.
Apple Fennel Soup


Ingredients:
low sodium chicken broth, water, white wine, golden delicious apples, carrot, onion, fennel, bay leaf, dried thyme leaves, peppercorns, plain nonfat yogurt

Directions:
In a large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; bring to boil.
Reduce heat and simmer, covered, 20 minutes.
Strain soup, reserving liquid.
Remove bay leaf from apple-vegetable mixture in strainer.
In blender or food processor, puree mixture; add reserved liquid and blend well.
Reheat soup, if necessary; ladle into soup bowls and serve with a dollop of yogurt if desired.
Garlic Seafood Alfredo Pasta


Ingredients:
butter, garlic cloves, all-purpose flour, milk, cream cheese, parmesan cheese, salt, ground black pepper, dried parsley, linguine, butter, shrimp, sea scallops, salt, broccoli floret

Directions:
In a medium size skillet, melt the butter over medium heat. Add the garlic and cook until aromatic, (about 2 minutes], stirring constantly, and taking care not to let the garlic burn.
Sprinkle in the flour and whisk for about 1 to 2 minutes, just to get the flour a little heat and mix with the butter and garlic. Slowly whisk in the milk and cream cheese, whisking until the mixture is smooth. It will look curdled at first, but continue whisking for 2-3 minutes, it will come together to form a smooth, creamy sauce. Stir in the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is melted and the sauce is the desired consistency. (Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce]. Set aside and keep warm.
In a large size Dutch oven or large size sauce pan, over high heat, bring 6 to 8 cups of water to a boil, add a dash of salt and about a tablespoon of oil to the water. Once the water is a consistent rolling boil, add your pasta and reduce heat to medium. Boil pasta until al dente, (about 8 to 12 minutes], stirring occasionally to keep the pasta from sticking together.
In a medium size skillet, add 2 tablespoons butter over medium-high heat, add shrimp and scallops and salt, sauté until shrimp turn an orange color, now, quickly and gently fold in the broccoli and crabmeat.
Add the Alfredo sauce to the Al dente pasta, toss well to coat the pasta in sauce and then gently fold in the seafood mixture. Serve hot.
Makes 4 to 6 servings of pasta and sauce.
Orange Zucchini Cake


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, eggs, vanilla, zucchini

Directions:
Preheat oven @ 325*. Grease and flour a 11" x 7" pan.
Combine flour, baking powder, baking soda, salt, cinnamon & nutmeg.  Set aside.
In a large bowl, beat the sugar, oil and eggs until well mixed.  Stir in the All-Bran, orange peel and vanilla.   Add the flour mixture, zucchini and nuts, mixing well.   Spread evenly in prepared pan.
Bake @ 325*  for 20-25 minutes (check for doneness with toothpick].
Cool completely and frost with you favorite cream cheese frosting! (I like to add 1/2-1 teaspoon grated orange peel to my cream cheese frosting for this cake].
S'more Bark


Ingredients:
miniature marshmallow, honey graham crackers

Directions:
Microwave chocolate in medium microwavable bowl on HIGH for 2 minutes or until mostly melted, stirring after 1 minute. Stir until chocolate is completely melted.
Spread half of the chocolate onto a baking sheet covered in wax paper.
Add toppings.
Drizzle evenly with remaining chocolate.
Refrigerate 1-1/2 hours or until firm.
Break into pieces.
Store in tightly covered container in the fridge.
Caramel Bread Pudding


Ingredients:
brown sugar, butter, walnuts, pecans, cinnamon, milk, heavy cream, eggs, vanilla extract

Directions:
Preheat oven to 350°F
Press sugar into the bottom of a baking dish.
Place bread on top of sugar tearing to fit. Drizzle bread with melted butter. Sprinkle with nuts and cinnamon.
Combine remaining ingredients and pour over bread.
Bake 35-40 minutes or until tester comes out clean when inserted in center.
Tasty Sausage Patties


Ingredients:
sausage meat, spring onions, fresh pineapple, salt, thyme, sage, flour, parsley

Directions:
Pre-heat Grill (Broiler].
Finely dice the spring onions. Add them to a bowl with sausage meat, ground beef, pineapple, salt, thyme and sage, mixing well.
Shape into patties approximately 6 cm in size (2.5 inch].
Mix together the flour and finely chopped parsley on a plate and coat each patty.
Grill for about 4 minutes until golden. Lower the heat and cook for a further 6-8 minutes.