xiaoxl/recipe_data huggingface dataset:
Spicy Lemon Garlic Shrimp (Pioneer Woman)


Ingredients:
butter, garlic cloves, parsley, lemons, kosher salt, crushed red pepper flakes, raw shrimp

Directions:
Preheat oven to 375.
Add the butter and garlic to food processor.
Throw in the parsley, lemon juice, salt, and red pepper flakes.
Pulse the mixture several times until everything is pulverized and mixed together.
Arrange the shrimp on a single layer on a large baking sheet.
Dot the top of the shrimp with the butter mixture, then put into the oven.
Roast the shrimp until they're cooked through adn the butter is bubbly, about 20 minutes.
Serve in a large bowl, making sure to drizzle all the juice over the top.
Dip the bread into the juice.
Fluffy Kefir Pancakes


Ingredients:
all-purpose flour, baking powder, salt, egg, milk, buttermilk, vanilla extract

Directions:
In a medium bowl, whisk together the flour, baking powder and salt.
Break the egg into another bowl and lightly beat it. Then add the kefir, milk and vanilla extract and whisk them all together.
Add the wet ingredients to the dry, and whisk them together until combined. The batter should be a bit lumpy, but without any large pockets of flour.
Preheat a griddle or large skillet over medium heat. Lightly grease and spoon on the batter - I used a 1/3 cup scoop, more or less full.
When the surface has a fair number of bubbles, about 3-4 minutes, flip over and cook an additional  1 to 2 minutes.
Serve with your favorite toppings - I like a good jam, and maple syrup and fresh fruit are a natural, too.
Suzy's Mashed Red Potatoes
Category: side-dish
By B.T.

These are the best I've had!  Red potato skins are full of flavor!

Ingredients:
2 pounds small red potatoes, quartered
½ cup butter
½ cup milk
¼ cup sour cream
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 213.6
Fat: 13.4 g
Saturated fat: 8.4 g
Carbohydrates: 21.6 g
Sugars: 1.8 g
Dietary fiber: 1.8 g
Protein: 2.8 g
Cholesterol: 34.9 mg
Sodium: 95.9 mg
Reuben Hotdish


Ingredients:
corned beef, sauerkraut, sour cream, onion, butter, garlic powder, swiss cheese

Directions:
Mix sour cream, sauerkraut, garlic powder and onions.
Put into a 9x13 inch greased pan; add layer of meat.
Add all of the cheese; add cubed bread on top.  Pour melted margarine over bread.
Bake uncovered at 350 degrees for 35 to 45 minutes.
Jen's Nachos
Category: appetizers-and-snacks
By Jenzy Nester

This is a easy and quick recipe for the person on the go. Basic ingredients to satisfy the pickiest of eaters.

Ingredients:
1 pound ground beef
8 ounces shredded Cheddar cheese
¾ (18 ounce) bottle barbecue sauce
1 (14.5 ounce) can stewed tomatoes, drained
1 (15 ounce) can whole kernel corn, drained
1 (14.5 ounce) package nacho-flavor tortilla chips

Directions:
Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned. Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally. While the  mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

Prep time: 5 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 1355.3
Fat: 76.8 g
Saturated fat: 28.4 g
Carbohydrates: 123.7 g
Sugars: 35.5 g
Dietary fiber: 8.2 g
Protein: 44.9 g
Cholesterol: 159.1 mg
Sodium: 2648.2 mg
Stuffed Tomato Basil Chicken
Category: meat-and-poultry
By Jodi Hanlon

This recipe is a great twist to everyday chicken. I was bored one afternoon and came up with this idea for dinner!  This recipe can be reduced in fat by omitting the cheese and bacon.

Ingredients:
4 (6 ounce) boneless, skinless chicken breasts
½ (12 ounce) bottle garlic and herb marinade
16  fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
¼ cup freshly grated Parmesan

Directions:
Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes. Preheat oven to 500 degrees F (260 degrees C). Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 720.6
Fat: 49 g
Saturated fat: 18.9 g
Carbohydrates: 7 g
Sugars: 5.2 g
Dietary fiber: 0.6 g
Protein: 58.7 g
Cholesterol: 179.9 mg
Sodium: 1850.1 mg
Farfalle Zucchini and Bell Peppers in Pesto


Ingredients:
farfalle pasta, pesto sauce, zucchini, red bell pepper, red onion, fresh lemon juice, salt, crushed red pepper flakes, fresh ground black pepper, parmigiano-reggiano cheese

Directions:
Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan.
Add pesto; stir well.
Add zucchini and next 6 ingredients (zucchini through black pepper]; toss well.
Stir in 1/4 cup cheese. Top with remaining cheese.
Honey-Mustard Macaroni Salad
Category: salad
By Brandi Rose

This is a family recipe for mac salad that was made for all holidays, cookouts, or family get-togethers. Traditional, simple, quick, and feeds a crowd. Add more mayonnaise if salad seems too dry.

Ingredients:
1 (16 ounce) package elbow macaroni
6  hard-cooked eggs, diced
½ cup diced onion
½ cup diced celery
½ cup diced green bell pepper
2 cups mayonnaise
1 cup milk
½ cup sweet pickle relish
⅓ cup prepared honey mustard
½ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl. Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.

Prep time: 20 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 12 servings

Calories: 483.6
Fat: 33.3 g
Saturated fat: 5.6 g
Carbohydrates: 38.1 g
Sugars: 8.3 g
Dietary fiber: 1.8 g
Protein: 9.5 g
Cholesterol: 121.8 mg
Sodium: 464.9 mg
Delicious Cream of Spinach Soup


Ingredients:
butter, onion, flour, salt, pepper, nutmeg, milk, frozen spinach

Directions:
In 3qt pan, saute onion in butter until soft.
Stir in flour; add salt, pepper, and nutmeg.
Blend in the milk.
Cook, stirring on med heat until bubbly.
Keep stirring for 1 minute.
Stir in the spinach.
Cook 1 minute, remove from heat.
Serve piping hot.
Kongnamool (Korean Soybean Sprouts)
Category: side-dish
By Emmy

A fresh Korean favorite with the flavor of kim chi. Enjoy with a bowl of rice.

Ingredients:
1 pound soybean sprouts
2 tablespoons soy sauce
¼ cup sesame oil
2 tablespoons Korean chile powder
1 ½ teaspoons garlic, minced
2 teaspoons sesame seeds
¼ cup chopped green onion
2 teaspoons rice wine vinegar, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside. Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 287.9
Fat: 22.7 g
Saturated fat: 3.2 g
Carbohydrates: 14.8 g
Sugars: 0.6 g
Dietary fiber: 3 g
Protein: 16.3 g
Sodium: 508.3 mg
Mexican Rice


Ingredients:
onion, garlic cloves, long grain rice, cilantro, tomato sauce, rotel, chicken broth

Directions:
heat the oil in a sauce pan over medium heat. Add onions and garlic. Saute until soft.
Add rice to the pan and coat thouroughly with oil.
Add cilantro, tomato sauce, rotel, and chicken broth. Season with salt and pepper to personal taste.
Raise heat to high and bring to a boil.
Reduce heat, cover and simmer for 10 minutes.
Remove from heat and, keeping covered, set aside for 15 minutes.
Uncover, fluff rice, serve, and enjoy.
" Margarita" Dip for Fresh  or Grilled Fruit


Ingredients:
cream cheese, frozen limeade concentrate, Cool Whip Topping

Directions:
Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended.
Gently stir in Cool Whip topping.
Cover.
Refrigerate at least one hour.
Serve with cut-up fresh fruit.
To grill fruit:
Peaches, nectarines and plums get a deep caramel-like flavor when cooked on the grill.
Here's how to do it.
Put pieces of fresh fruit on skewers.
Use fruit that's just staring to soften, so that it stays firmly on the skewers.
Sprinkle fruit with cinnamon or nutmeg.
Place fruit on the grill for a minute to sear.
Check the underside.
Once it's golden with grill marks, turn it over to finish cooking.
ITALIAN MEATBALLS


Ingredients:
milk, Italian sausage, ground beef, ground pork, eggs, parmigiano-reggiano cheese, parsley, garlic cloves, sea salt, red pepper flakes, black pepper

Directions:
In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off.
In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour.
Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inchs balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes.
Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.
Mexican Sushi
Category: trusted-brands-recipes-and-tips
By Avocados from Mexico

Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer.

Ingredients:
3 ounces low-fat cream cheese, softened
1 ½ tablespoons seeded and finely chopped chipotle in adobo
1 large plain flour tortilla
1 large tomato-flavored tortilla
1 large spinach-flavored tortilla
¾ cup low-fat refried black beans
6 tablespoons pico de gallo salsa
1 ½ medium (blank)s Avocados from Mexico, peeled, pitted and diced
¾ cup chopped cilantro leaves

Directions:
Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each. Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

Yields: 6 servings

Calories: 332.4
Fat: 15.6 g
Saturated fat: 4.4 g
Carbohydrates: 40.5 g
Sugars: 2.4 g
Dietary fiber: 7.5 g
Protein: 9.3 g
Cholesterol: 10.8 mg
Sodium: 707.9 mg
Savory Southern Fried Chicken


Ingredients:
cold water, fine sea salt, Accent seasoning, chicken pieces, Savory Southern Fried Seasoning, all-purpose flour, cornstarch, eggs

Directions:
NOTE: YOU CAN SINGLE-BREAD OR DOUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6].
WHISK 2 quarts cold water (8 cups] with 2 tablespoons fine sea salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid] until dissolved, for the BRINE.
RINSE and blot chicken pieces; ADD chicken pieces to marinade; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator (preferably overnight], turning chicken as needed.
INTO a large Ziploc bag, add the BREADING ingredients; BREAK up any clumps if present, by hand or using the back of a spoon; SEAL bag containing mixture; SHAKE well until combined.
BEAT 4 eggs in a large bowl, for the EGGWASH; REMOVE chicken from brine with tongs; BLOT pieces with paper towels.
TO SINGLE-BREAD CHICKEN: Dip one piece breaded chicken using tongs, into the eggwash to wet completely. Drop chicken into the breading. Roll chicken well in the breading to coat. Place breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces. TO DOUBLE-BREAD CHICKEN: Add 5 teaspoons flour plus 1 teaspoon cornstarch to breading and mix well. Drop chicken into the breading and roll it well in the breading to coat. Drop chicken into the eggwash to wet completely. Quickly return chicken to the breading and roll again to coat well. Place double-breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces.
PREHEAT manufacturer's recommended amount of peanut oil in deep-fryer between to 315°F (OR] preheat enough oil to immerse chicken completely in deep heavy stovetop pot between to 315°F (use a heat-safe thermometer to gauge].
PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration].
FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done].
DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
Air Fryer Fresh-Caught Crappie
Category: seafood
By Soup Loving Nicole

When spring is in the air, fried crappie is what all of the fishermen around here are talking about. This year I left the deep-fryer in the cabinet and used my air fryer for a healthier alternative. Serve with malt vinegar, tartar sauce, cocktail sauce, hot pepper sauce, or the condiments of your choice.

Ingredients:
1 pound fresh crappie fillets
2 tablespoons salt
½ cup yellow cornmeal
¼ cup all-purpose flour
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon paprika
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper  (Optional)
cooking spray

Directions:
Place crappie fillets in a bowl. Add salt and water to cover. Cover and let sit to draw out all the blood, about 30 minutes. Rinse fillets thoroughly to remove salt. Pat dry with paper towels. Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Add cornmeal, flour, seasoned salt, paprika, pepper, and cayenne to a gallon-sized zip-top bag. Seal and shake until evenly combined. Drop 2 fillets into the bag, seal, and shake to coat. Transfer to a plate. Repeat with remaining fillets. Spray the tops of the fillets with nonstick cooking spray. Place a layer of fillets in the air fryer basket, sprayed-side down, making sure none are overlapping. Spray the tops with cooking spray. Cook for 4 minutes. Carefully flip and spray any chalky spots. Cook until crispy, about 4 minutes more. Repeat with remaining fillets.

Prep time: 10 mins
Cook time: 8 mins
Total time: 48 mins
Yields: 4 servings

Calories: 200.1
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 20.4 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 24.2 g
Cholesterol: 101.8 mg
Sodium: 3789.2 mg
Ham Salad II
Category: salad
By James

This sweet ham salad is great served on bread as a sandwich or crackers as a snack.

Ingredients:
2 cups mayonnaise
1 cup sweet pickle relish
½ teaspoon freshly ground black pepper
2 teaspoons salt
2 pounds smoked boneless ham, diced
1  onion, diced
1 small green bell pepper, diced
2 stalks celery, diced

Directions:
In a large bowl, stir together the mayonnaise, relish, pepper and salt until blended.  Add the ham, onion, green pepper and celery and toss until coated.  Store the salad, covered, in the refrigerator.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 278.2
Fat: 24 g
Saturated fat: 4 g
Carbohydrates: 7.3 g
Sugars: 5.3 g
Dietary fiber: 0.5 g
Protein: 9.9 g
Cholesterol: 37.7 mg
Sodium: 1264.5 mg
Fresh Tomato and Avocado Salad


Ingredients:
tomatoes, avocado, olive oil, kosher salt, fresh ground black pepper

Directions:
Cut up tomato and avocado into bite-sized pieces.
Drizzle with olive oil and balsamic vinegar, but not too much or it will overpower the other flavors!
Enjoy!
Coconut Fish Stew


Ingredients:
lime juice, salt, shrimp, mussels, onion, garlic, tomato paste, water, coconut milk, parsley

Directions:
Place fish, lime juice and salt in a bowl.  Marinate while you continue.
Heat the olive oil in a large fry pan and add the onion and garlic. Cook until the onion is softened. Add the marinated fish, tomato paste, water and simmer for about 10 minutes over medium heat, and the fish is cooked through.
Mix in the coconut milk, pepper sauce, parsley and simmer for another 5 minutes. This is good as a soup or served over white rice. You can also add shrimp, mussels, etc.
Ginger Beef Stir-Fry
Category: main-dish
By thedailygourmet

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Ingredients:
½ cup vegetable broth
⅓ cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

Directions:
Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl. Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

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

Calories: 189.2
Fat: 11.6 g
Saturated fat: 2.9 g
Carbohydrates: 11.6 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 15.1 g
Cholesterol: 25.2 mg
Sodium: 1083.7 mg
Hash Brown Casserole (Cooking Light)


Ingredients:
onion, paprika, fresh ground black pepper, frozen southern style hash brown potatoes, butter, light processed cheese, light sour cream

Directions:
Preheat oven to 350.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
Combine soup & cheese in a medium microwave-safe bowl.  Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes.  Stir in sour cream.  Pour cheese mixture over potato mixture, and stir well.  Spread mixture evenly in a 13 X 9-inch baking dish coated with cooking spray.
Combine cornflakes & remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture.  Bake at 350 for 1 hour.
Garlic Ginger Tofu
Category: everyday-cooking
By Syd

This easy, braised tofu dish is great served with steamed rice and vegetables.

Ingredients:
3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1  lime
1 tablespoon tamari, or to taste
2 pounds firm tofu

Directions:
Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes. Squeeze lime juice over tofu before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 216.4
Fat: 15.2 g
Saturated fat: 1.8 g
Carbohydrates: 6.2 g
Sugars: 0.2 g
Dietary fiber: 2.9 g
Protein: 18.3 g
Sodium: 141.9 mg
Bubba Bean's This and That Casserole  Bake


Ingredients:
fresh green beans, chicken bouillon cube, green pepper, sweet onion, cheddar cheese, monterey jack cheese, salt, black pepper, cayenne pepper, white pepper, margarine, onions, fresh mushrooms, self rising flour, chicken bouillon cube, boiling water, milk, black pepper, cayenne pepper

Directions:
Preheat oven to 350°F.
Grill the Italian sausage and sliced in half and sliced again to bite size pieces.
Slice green beans length wise in half and place in boiling salted water and blanch for 10 minutes. Drain well.
Dice up potatoes and boil in water with 1 chicken bouillon cube, salt and pepper too, drain well.
To make the cream of mushroom soup:
Boil 1 cup water in microwave and add 1 chicken bouillon cube. Stir to dissolve cube.
In a medium sauce pan over medium heat, add 2Tbs. margarine and let melt. Add 2Tbs. diced onions and sauté 2 minutes. Add 1c. diced fresh mushrooms and sauté another 2 minutes. Add 3 Tbs. self rising flour and blend together.
Add chicken bouillon broth and stir well.
Add  1/2 cup whipping cream and stir well.
Add black pepper, and a dash of cayenne pepper and stir till soup thickens.
NOTE: you may want to add salt and more black pepper to taste and more whipping cream if to thick.Or if not thick enough add another Tbs. of flour.
In a large bowl mix together diced up Italian sausage, green beans, potatoes, 1 cup fresh mushrooms, green peppers, onion, cheddar and Monterey jack cheese, French's fried onions, and the cream of mushroom soup. Add rest of seasonings.
Place into a 2 quart baking dish.
NOTE: you can add more cheddar cheese and Monterey jack cheese on top of casserole before baking.
Bake casserole in oven for 30 minutes.
Sausage Potato Bake
Category: meat-and-poultry
By CHRIS SHELLENBARGER

This is an extremely easy recipe that can be baked in a conventional oven or in a slow cooker. It combines potatoes with kielbasa or sausage baked in a creamy mushroom sauce.

Ingredients:
8 cups cubed potatoes
1 pound smoked sausage, sliced
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed vegetable beef soup

Directions:
For oven: Preheat oven to 350 degrees F (175 degrees C). In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker. Cook on low setting for 6 to 8 hours.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 528.9
Fat: 27.9 g
Saturated fat: 9.7 g
Carbohydrates: 45.3 g
Sugars: 4.4 g
Dietary fiber: 5.4 g
Protein: 24.1 g
Cholesterol: 53.5 mg
Sodium: 1796.1 mg