xiaoxl/recipe_data huggingface dataset:
Yummiest Chewy Coconut Cranberry Bars


Ingredients:
flour, sugar, molasses, baking soda, salt, butter, eggs, sugar, molasses, flour, baking powder, salt, dried cranberries

Directions:
Base:
Preheat oven. Mix flour, coconut, sugar, soda and salt. Add butter and molasses and mix until crumbly.
Press mixture into greased (or baking-paper lined] 9ï¿½x13ï¿½ (23cmx33cm] pan.
Bake at 350 degrees F (175 degrees C] for 10 minutes.
Topping:
Stir sugar, molasses and almond extract into beaten eggs.
Mix together flour, baking powder and salt and stir into egg mixture.
Add coconut and cranberries and mix.
Pour over crust, spreading evenly. Sprinkle with almonds.
Bake at 350 F (175 C] for 25 minutes or until medium brown.
Cool and ice with lemon frosting (optional].
(Optional] Lemon frosting: Whisk 1 cup powdered sugar with 3 tsp of lemon or lime juice. Add a bit of milk or more juice to achieve the taste and consistency you prefer.
NOTE (for first reviewer]: You need not cool the bottom layer after first bake - just dollop the topping over it and be very careful in spreading or flattening it, use a light hand. Thanks for trying it. Glad you liked the taste.
(My Own Lazy Day Recipe)  Chicken Noodle Soup


Ingredients:
boneless skinless chicken breasts, carrot, water, fat free chicken broth, dry fettuccine

Directions:
Grate carrot and cook with chicken in chicken broth and 4 cups water., Cook chicken about 10 minutes then add noodles and cook till done., Add cream of chicken soup and cook about 5 minutes longer., Mmm mmm good.
Mushroom Lasagne


Ingredients:
mushroom, garlic cloves, butter, salt, lemon juice, all-purpose flour, milk, fresh parsley, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
Cook the lasagna noodles according to the package directions. Drain well and set aside.
Saute the mushrooms and garlic in melted butter in a large skillet over medium heat, stirring constantly, until tender.  Stir in salt and lemon juice.  Reduce the heat to low.
Add the flour and cook 1 minute, stirring constantly.  Gradually add milk; cook over medium heat, stirring constantly until the mixture is thickened and bubbly.  Add 1/3 cup of chopped parsley (not all the parsley, just 1/3 cup]. Stir well.
Spread 1 cup of the mushroom mixture in a lightly greased 13x9x2 inch baking dish.  Layer 1/3 of the lasagna noodles over the mushroom mixture.  Spread 1/3 of the ricotta cheese evenly over the lasagna noodles.  Sprinkle 1/3 of the mozzarella cheese over the ricotta cheese.  Spread 1 cup of the mushroom mixture over the mozzarella cheese.  Sprinkle with 1/3 of the Parmesan cheese.  Repeat the layers twice.  Sprinkle with the remaining parsley.
Cover and bake at 350 degrees for 30 minutes or until the lasagna is hot and bubbly.  Let stand for 10 minutes before serving.
Hearty Barley Turkey Soup
Category: soups-stews-and-chili
By JR

Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.

Ingredients:
5 quarts water, or as needed
1  turkey carcass
1 ½ cups coarsely chopped onion
3 stalks celery
½ cup chopped carrot
10  whole black peppercorns
1 pinch dried thyme, or to taste
1  bay leaf
1 ½ pounds carrots, cut into 1-inch chunks
2  onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
½ cup chopped mushrooms
2  bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme

Directions:
Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf.  Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot. Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Prep time: 20 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 50 mins
Yields: 12 servings

Calories: 113.1
Fat: 1.5 g
Saturated fat: 0.4 g
Carbohydrates: 22.5 g
Sugars: 5.2 g
Dietary fiber: 5.8 g
Protein: 3.8 g
Cholesterol: 2.4 mg
Sodium: 471.5 mg
Slow Cooker Banana Bread Steel Cut Oats


Ingredients:
steel cut oats, water, bananas, flax seed meal, pure vanilla extract, ground cinnamon, nutmeg, pure maple syrup, kosher salt, walnuts

Directions:
Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker and stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt.
Cover and cook on low for 7-8 hours (overnight] or on high for 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.
Skillet Apple Cake With Caramel Frosting


Ingredients:
flour, granulated sugar, baking soda, salt, cinnamon, ground nutmeg, apples, vegetable shortening, eggs, butter, light brown sugar, vanilla extract, powdered sugar, pecans

Directions:
Preheat oven to 350F (325F convection].
Butter a 10-inch cast iron skillet, dust with flour, and tap out excess.
To make the cake, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl and mix well. Add the apples, shortening and eggs to the flour mixture and beat with an electric mixer on medium speed until well blended. The batter will be stiff. Spread the batter evenly in the skillet.
Bake until a toothpick inserted in the center of the cake comes out clean, 40-45 minutes. Cool in the pan.
To make the frosting, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until the sugar dissolves. Add the milk and bring to a boil. Pour into a mixing bowl and let cool for 10 minutes. Add the vanilla extract and powdered sugar and beat with a whisk until creamy (or use an electric mixer]. The frosting will thicken as it cools. Spread evenly over the cooled apple cake. Sprinkle the chopped pecans over the top.
No Knead Holiday Pumpkin Bread
Category: bread
By Chef John

The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.

Ingredients:
½ cup pure pumpkin puree
1 cup warm water (100 degrees F/40 degrees C)
1 tablespoon warm water (100 degrees F/40 degrees C)
1 ¼ teaspoons salt
¼ teaspoon active dry yeast
1 tiny pinch pumpkin pie spice
3 cups all-purpose flour
1 tablespoon cornmeal, or as needed

Directions:
Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes. Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise. Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom. Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour. Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf. Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C). Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.

Prep time: 20 mins
Cook time: 50 mins
Total time: 14 hrs 40 mins
Yields: 1 loaf

Calories: 180.3
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 37.9 g
Sugars: 0.7 g
Dietary fiber: 1.8 g
Protein: 5.1 g
Sodium: 402.3 mg
Sweet Potato Minestrone
Category: soups-stews-and-chili
By STORMYWOMAN

This soup is full of healthy antioxidants. A very hearty soup for a cold winter night! I serve it with hot garlic bread. If you are lucky enough to have leftovers, it's great the next day!

Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
2 large stalks  celery, chopped
2 ½ teaspoons Italian seasoning
salt and pepper to taste
1 (28 ounce) can Italian-style diced tomatoes
5 cups vegetable broth
2 large sweet potatoes, peeled and diced
2 large carrots, sliced thin
6 ounces green beans, cut into 1 inch pieces
5 cloves garlic, minced

Directions:
Heat oil in a soup pot over medium-high heat.  Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes.  Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic.  Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

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

Calories: 201.3
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 39.9 g
Sugars: 15.8 g
Dietary fiber: 7.6 g
Protein: 4.5 g
Sodium: 610.6 mg
Keto Fathead Pizza with Chorizo and Salsa
Category: bread
By Yoly

Pizza crust made out of cheese results in a delicious, crispy crust. As far as the toppings go, add as many or as little as you want. What's best of all, it's keto!

Ingredients:
1 ½ cups mozzarella cheese, shredded
2 tablespoons cream cheese, softened
¾ cup almond flour
½ teaspoon salt
½ teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper, or to taste
1  egg, beaten, at room temperature
cooking spray
2 ounces Mexican chorizo, crumbled
½ cup mozzarella cheese, shredded
¼ cup salsa
1 tablespoon diced onion
2 tablespoons cilantro leaves for garnish

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated. Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising. Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes. Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each. Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 823.4
Fat: 64.7 g
Saturated fat: 23.7 g
Carbohydrates: 17.1 g
Sugars: 4.4 g
Dietary fiber: 5.9 g
Protein: 46.8 g
Cholesterol: 207.2 mg
Sodium: 1902 mg
Cinnamon Swirl Chocolate Chip Bread
Category: bread
By My Hot Southern Mess

A delicious cinnamon swirl quick bread that is sprinkled with chocolate chips.

Ingredients:
2 cups gluten-free all-purpose flour blend
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup white sugar
½ cup brown sugar
⅓ cup vegetable oil
1 cup buttermilk
1  egg
2 teaspoons vanilla extract
1 cup chocolate chips
⅓ cup brown sugar
1 tablespoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a large bowl. Combine sugar, brown sugar, and oil in a separate bowl. Stir in buttermilk, egg, and vanilla extract. Add to flour mixture and mix until combined. Fold in chocolate chips. Spoon 1/2 of the batter into the prepared loaf pan. Combine brown sugar and cinnamon for the topping in a small bowl. Sprinkle all but 2 tablespoons topping into the loaf pan and cover with the remaining batter. Gently drag a knife through the batter to create a swirl. Sprinkle the remaining topping on top of the loaf. Bake in a preheated oven until a toothpick inserted comes out clean, 50 to 60 minutes. Remove and let cool for 15 minutes. Remove from the pan to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 304.5
Fat: 11.6 g
Saturated fat: 3.7 g
Carbohydrates: 50.6 g
Sugars: 32.6 g
Dietary fiber: 3.4 g
Protein: 4.1 g
Cholesterol: 16.3 mg
Sodium: 316.3 mg
Chopped  Pizza


Ingredients:
Canadian bacon, mozzarella cheese, onion, pineapple tidbits

Directions:
Cut each loaf of bread in half lengthwise and then five equal parts width wise.(You should end up with ten equal portions per loaf, 20 total].
Press dough, one dough ball at a time, making 10 tops and 10 bottoms.
Place desired ingredients on the bottom crusts being careful to leave a little edge. You can use any toppings you desire. I just listed the most popular at our house.
DO NOT PUT ANY SAUCE ON DOUGH!
Put a top on each mini pizza and seal top and bottom edges.
Take a pizza cutter and "chop" the pizza up, making sure to chop up the ingredients a little. You can make it as neat or messy as you'd like.
Using a spatula, move to a greased cookie sheet and bake at 350 degrees Fahrenheit until tops are golden brown. Time will vary due to size and amount of ingredients, so try 10 to 15 minutes.
Serve with marinara or pizza sauce as a dip.
Artichoke Chicken Casserole
Category: meat-and-poultry
By JLGOEDDE

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Ingredients:
1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl. Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer. Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 457.5
Fat: 28.3 g
Saturated fat: 7.4 g
Carbohydrates: 14.2 g
Sugars: 2.8 g
Dietary fiber: 3.4 g
Protein: 36.4 g
Cholesterol: 103.2 mg
Sodium: 1151.8 mg
Cheesy Brat Stew for the Slow Cooker
Category: soups-stews-and-chili
By SGUSE

This is a delicious stew! Easy to make and wonderful to eat.  Great for those chilly days watching football games.

Ingredients:
6  bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
1 tablespoon dried minced onion
1 (15 ounce) can green beans, drained
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can  cream of mushroom soup
⅔ cup water

Directions:
Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 603.5
Fat: 40.4 g
Saturated fat: 17.2 g
Carbohydrates: 35.1 g
Sugars: 3.7 g
Dietary fiber: 3.6 g
Protein: 24.8 g
Cholesterol: 102.4 mg
Sodium: 1487 mg
Harvest Bean Chowder


Ingredients:
great northern beans, water, ham bone, smoked ham hock, onion, garlic, potato, carrots, celery, green pepper, flour, milk

Directions:
Soak beans according to directions, using either method., Drain beans and measure liquid., Add water to make 1 1/2 quarts., Place beans, liquid, ham bone, onion and garlic in large kettle., Simmer 1 1/2 to 2 hours, or until tender., Add potato, carrots, celery and green pepper., Simmer 30 minutes longer., Remove ham bone., Cut up meat and return to soup., Thicken with flour blended with a little cold water., Add milk and heat gently., Season to taste with salt and pepper.
Mary's Gone Crackers® Copycat
Category: appetizers-and-snacks
By Cazuela

These gluten-free crackers make a delicious snack on their own or with dips and cheeses. You can add other seeds such as caraway, cumin, or nigella for different flavor profiles. Or you can experiment with dried herbs or garlic powder depending on your individual preferences.

Ingredients:
1 cup cooked brown rice
1 cup cooked quinoa
2 teaspoons tamari (gluten-free soy sauce)  (Optional)
1 tablespoon water, or as needed  (Optional)
¼ cup chia seeds
¼ cup sesame seeds
¼ cup flax seeds
salt to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside. Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball. Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls. Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven. Bake until crackers are dry and crisp, 2 to 3 minutes more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 dozen crackers

Calories: 126
Fat: 6.1 g
Saturated fat: 0.6 g
Carbohydrates: 14.8 g
Sugars: 0.1 g
Dietary fiber: 4.4 g
Protein: 4 g
Sodium: 107.7 mg
Penne Pasta Salad
Category: salad
By Deanna

A colorful pasta salad with bell peppers and a touch of dill.

Ingredients:
16 ounces penne pasta
1 cup creamy salad dressing, e.g. Miracle Whip ™
½ cup Dijon-style prepared mustard
1 ½ cups grated Parmesan cheese
1 tablespoon dried dill weed
1  red onion, julienned
1  yellow bell pepper, thinly sliced
1  orange bell pepper, julienned

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, mix together the salad dressing, mustard, cheese and dill. Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 servings

Calories: 269.3
Fat: 9.8 g
Saturated fat: 3 g
Carbohydrates: 35 g
Sugars: 5 g
Dietary fiber: 1.7 g
Protein: 10.2 g
Cholesterol: 17.7 mg
Sodium: 611.1 mg
Baked Custard


Ingredients:
eggs, sugar, milk, vanilla, ground nutmeg

Directions:
Preheat oven to 300°F.
Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
Pour into six ramekin dishes or custard cups.
Sprinkle with nutmeg.
In a large baking dish filled half-way up with water, place custard cups.
Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
Refrigerate until serving time.
Microwave Milk Tart


Ingredients:
margarine, sugar, margarine, vanilla essence, eggs, cinnamon, cornflour

Directions:
Method.
Put the milk into a microwave proof bowl and microwave until boiling make sure that a large bowl is used to prevent the mixture from boiling over.
While the milk is boiling crush the biscuits, melt margarine and push the mixture into a pie plate,set aside.
Separate the yolks from 2 of the eggs ( beat the whites from these two eggs until stiff,set aside.
In a mixing bowl add 1 whole egg, the 2 egg yolks, maziena, flour and sugar beat until creamy.
When the milk is boiling remove from the microwave and pour one cup of the boiling milk into the above mixture beating as you pour to prevent making scrambled eggs.
Beating Continuously add the mixture to the milk beat well then.
put back into the microwave and cook on high for 3 minutes.
then stir and cook for another 2 minutes remove from microwave, stir at this stage the mixture should be thick.
Add the vanilla and margarine stir well then fold in the egg whiles.
and cook in microwave for another 2 minutes on high.
Remove from microwave stir and pour into pie crust, sprinkle with cinnamon.
Let the tart cool down completely before putting it into the fridge.
Chicken and Sausage Jambalaya


Ingredients:
chicken pieces, andouille sausages, onions, celery ribs, green bell pepper, garlic cloves, broth, water, tomatoes with juice, cayenne, long-grain white rice, scallion top

Directions:
Pat chicken dry and season with salt.
Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches].
Transfer to a bowl as browned.
Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes.
Transfer to a paper-towel-lined bowl as browned.
Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes.
Add garlic and cook, stirring, 1 minute.
Add 1 cup stock and cook, stirring, 1 minute.
Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using], and remaining cup stock.
Simmer, partially covered, until chicken is tender, about 30 minutes.
Preheat oven to 325°F.
Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups.
If over 7 cups, boil to reduce.
Stir rice into cooking liquid (in pot].
Arrange chicken over rice (do not stir], then bring to a boil over high heat, uncovered, without stirring.
Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
Remove from heat and let jambalaya stand, covered, 10 minutes.
Gently stir in scallion greens, sausage, and salt to taste.
Sparkling Pink Lemonade


Ingredients:
sugar, lemon juice, pineapple, melon, strawberry, lemon

Directions:
Mix sugar, juice and coloring., Chill., Just before serving add club soda., Garnish.