xiaoxl/recipe_data huggingface dataset:
Rice Tortitas


Ingredients:
olive oil, cooked white rice, potato, scallions, garlic clove, fresh parsley, eggs, paprika, salt, pepper

Directions:
Heat half the olive oil in a large frying pan and stir-fry the rice, with the potato, scallions and garlic, over high heat for 3 minutes till golden.
Tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs with the paprika and plenty of salt and pepper.
Mix well.
Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading.
Cook the tortitas for 1-2 minutes on each side.
Drain the tortitas on paper towels and keep hot while cooking the rest.
Serve hot.  Can be served as a scoop for soft veggie mixtures or dips/sauces.
Onions & Applesauce - Lovely Pork Side Dish !


Ingredients:
apples, onion, maple syrup, cinnamon, nutmeg

Directions:
Turn your oven up to 350°F., While your oven is heating, peel and core and slice your apples., Finely slice your onions., Add the sliced apples to an oven proof dish., Add the onions., Drizzle the maple syrup over the apples and onion mixture., Sprinkle with cinnamon and nutmeg., Mix all together., Cover the dish., Bake for approximately 30 - 40 minutes., The apples and onions will be very soft when cooked., Serve with pork chops or pork roast., Delicious !
Grilled Peanut Butter Apple Sandwiches
Category: main-dish
By Jacob Larson

These sandwiches are a simple, but impressive, combination of flavors perfect for after-school snacking or a quick lunch.  Great with a glass of cold milk!

Ingredients:
1  Gala apple, peeled, cored, and thinly sliced
½ teaspoon white sugar
½ teaspoon ground cinnamon
8 tablespoons creamy peanut butter
8 slices whole wheat bread
¼ cup unsalted butter

Directions:
Mix cinnamon and sugar together in a small bowl. Spread one tablespoon of peanut butter onto one side of 8 slices of bread. Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining 4 slices of bread, peanut butter face down. Melt the butter in a large skillet over medium heat. Fry sandwiches until browned,  about 1 to 2 minutes on each side.

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

Calories: 443.6
Fat: 29.9 g
Saturated fat: 11.2 g
Carbohydrates: 36.6 g
Sugars: 7.1 g
Dietary fiber: 5.7 g
Protein: 12.7 g
Cholesterol: 30.5 mg
Sodium: 420.2 mg
Summer Squash Au Gratin


Ingredients:
butter, celery, onion, sour cream, cheddar cheese, bacon, pepper, salt, parmesan cheese

Directions:
Preheat oven to 350.  Lightly grease/spray a casserole dish and set aside.
In a large skillet, melt the butter.  Add the squash, celery and oniona and saute in the butter for about 2-3 minutes, just until they are softened and barely tender. Do not overcook.
Remove from heat.
Stir in the  sour cream, cheddar cheese, pepper and (if needed salt] and bacon.
Mix well and place in the casserole dish. Sprinkle Parmesan over the top and bake  at 350 degrees for about 30 minutes or until lightly brown on top.
Ricotta-Parmesan Pancakes


Ingredients:
ricotta cheese, unsalted butter, all-purpose flour, parmesan cheese, fresh parsley, fresh ground pepper

Directions:
Place ricotta, egg yolk, butter, flour, Parmesan, parsley, and pepper in mixing bowl; whisk until completely blended.
Heat vegetable oil in large nonstick skillet or on griddle over low heat.  Drop batter by rounded tablespoons into skillet to make small pancakes.
Cook until underside is golden, about 5 minutes; turn and cook second side about 3 minutes.
Keep warm on covered plate or serve.
Spicy Deep Fried Gator Balls


Ingredients:
alligator meat, red bell pepper, onion, sea salt, black pepper, garlic clove, egg, cornmeal

Directions:
Mix everything but cornmeal and oil together., heat oil., shape into balls., roll balls in cornmeal until coated., fry in oil until golden brown., drain on paper towels.
Turkey Nuggets (or Chicken)
Category: meat-and-poultry
By MEKELLER

My mother found this recipe about 20 years ago. A great find! This is a great recipe for leftover turkey or chicken. You can even use tuna or salmon. My kids LOVE it, especially paired with leftover mashed potato cakes.

Ingredients:
¼ cup water
1 ½ teaspoons baking powder
2 cups shredded cooked turkey
½ cup all-purpose flour
1  egg
1 pinch salt and ground black pepper to taste
1 tablespoon vegetable oil, or as needed

Directions:
Stir water and baking powder together in a bowl (mixture should foam). Mix turkey, flour, egg, salt, and black pepper into water and baking powder. Form mixture into bite-size nuggets. Heat vegetable oil in a skillet over medium heat. Fry the nuggets in the hot vegetable oil until golden brown, 5 to 8 minutes per side.

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

Calories: 224.8
Fat: 8.3 g
Saturated fat: 2.1 g
Carbohydrates: 12.5 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 23.7 g
Cholesterol: 99.7 mg
Sodium: 250.1 mg
Easy Lemon-Blueberry Bundt® Cake
Category: desserts
By Yoly

No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.

Ingredients:
cooking spray
1 (15.25 ounce) package lemon cake mix, divided
¾ cup milk
½ (8 ounce) package Neufchatel cheese, softened
¼ cup freshly squeezed lemon juice
2  eggs, at room temperature
1 tablespoon lemon zest
1 cup blueberries, fresh or frozen
1 ½ cups powdered sugar
3 tablespoons lemon juice, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes. Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes. Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 1 Bundt(R) cake

Calories: 227.7
Fat: 6.5 g
Saturated fat: 2.8 g
Carbohydrates: 39.2 g
Sugars: 28.7 g
Dietary fiber: 0.6 g
Protein: 4 g
Cholesterol: 38.5 mg
Sodium: 269.8 mg
Chocolate Chip Bundt Cake


Ingredients:
instant chocolate pudding mix, sour cream, eggs, water, chocolate chips

Directions:
Mix together cake mix, pudding, sour cream, eggs, oil and water until thoroughly blended.
Stir in chocolate chips.
Spoon into a bundt cake pan and bake at 350 degrees for 1 hour.
Cool before removing from the pan.
Sprinkle top of cake with powdered sugar.
Low-Fat Eggplant Parmesan (Kosher-Dairy)


Ingredients:
eggplants, water, fresh tomatoes, garlic cloves, onion, fresh basil, olive oil, 1% low-fat milk, olive oil flavored cooking spray, fat free mozzarella cheese, parmesan cheese, salt, black pepper

Directions:
Preheat over to 400°F.
Line a large baking sheet with baking paper (or foil] and spray with olive oil spray.
Peel eggplants, and cut crosswise into ~1/4"-thick slices.
Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice].
Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch  square].
Place half of eggplant over sauce.
Spoon 1/2 of remaining Tomato sauce over eggplant.
Sprinkle half of mozzarella on top.
Repeat with remaining eggplant, tomato sauce and mozzarella.
Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
Serve hot.
Enjoy!
Tofu Lasagna
Category: world-cuisine
By M.PERRY

Good for people who aren't reluctant to try tofu.  After this lasagna you and your guests will love it!

Ingredients:
½ (12 ounce) package uncooked lasagna noodles
1 (12 ounce) package firm tofu, crumbled
2  eggs
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
2 tablespoons milk
1 cup spaghetti sauce
1 tablespoon dried parsley
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese.  Spread a layer in the bottom of a 9x13 inch baking dish. Layer lasagna noodles with the sauce mixture, ending with sauce.  Sprinkle with remaining mozzarella and Parmesan cheese. Bake in preheated oven for 25 to 35 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 to 8 servings

Calories: 324.4
Fat: 14.5 g
Saturated fat: 6 g
Carbohydrates: 26.2 g
Sugars: 4.7 g
Dietary fiber: 3 g
Protein: 24.1 g
Cholesterol: 81.2 mg
Sodium: 569.3 mg
Tea Poached Asian Pears


Ingredients:
sugar, dry white wine, fresh ginger, cinnamon sticks, allspice berry, orange zest, Asian pears

Directions:
Preheat oven to 275 degrees F.  In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes.  Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again.  Add pears, remove from heat, and cover; transfer to oven.
Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
Remove from oven; let stand until cool enough to handle.  Serve warm in cooking liquid.
Banana Smoothie


Ingredients:
banana, milk, vanilla ice cream, sugar

Directions:
Combine all ingredients in a blender., Process until smooth., Serve immediately.
Chicken-Artichoke Cheese Spread Gift Box


Ingredients:
cream cheese, parmesan cheese, artichoke hearts, pecans, green onions, lemon juice, salt, green onion stems

Directions:
Cream first 9 ingredients in a food processor; spoon into straight-sided 9 x 5” loafpan lined with plastic wrap. Cover and chill 8 hours (freeze up to 1 month; thaw in refrigerator 8 hours]. Invert onto plate; remove plastic wrap. Smooth sides to straighten it as a box.
Garnish: plunge green onion in boiling water then in ice water. Drain, dry well between paper towels. Press into sides of cheese square, beginning with end of one stem on each side. Bring stems up and over to center of top; form loops with remaining stems; secure with wooden picks. Arrange chile pepper halves on top.
Italian Chicken Sausage and Peppers Skillet


Ingredients:
green pepper, onion, garlic, extra virgin olive oil, tomatoes seasoned with basil garlic & oregano, white wine, penne pasta, salt, pepper, parmesan cheese

Directions:
Heat large skillet and add olive oil.  Add sausage and brown on all sides.  Remove sausage to cutting board.
Add onion to pan and cook about 3 minutes. Add garlic and cook another 2 minutes.  Then add peppers, Italian seasoning and salt and pepper.  Cook until crisp tender.
While pepper mixture is cooking.  Cut sausage into bite sized pieces.  Then add back to skillet when peppers are just about done.
Add tomatoes and wine and let come to boil. Turn down to simmer for 5 minutes, uncovered. Stir in cooked and drained pasta.
Sprinkle with cheese and serve.
Healthier Khinkali


Ingredients:
wheat flour, water, salt, chicken meat, beef, pork, lamb, onions, dried dill, ground black pepper

Directions:
Grind all meat and spices together.
Chop up the onions very finely, add to the meat filling. Let it cool for about 20 minutes.
Make a dough out of water and flour (it should be similar to pierogi dough], and knead it until it doesn't stick to the bowl or your hands anymore.
Roll the dough, cut out small circles and roll those circles to create bigger, thinner circles.
Put a spoonfull of filling in the center of the circle, make a small satchel out if it, pour a teaspoon of water inside of the dough satchel and close it firmly. The final product should look like a hard candy wrapped in cellophane.
Boil all khinkali for 15 minutes tops, until they float on the surface of the water. Serve with butter or my 'Garlic Kebab Sauce With a Plot Twist' (recipe available on my account].
Whole Wheat Raisin Loaf


Ingredients:
all-purpose flour, unbleached all-purpose flour, sugar, salt, ground cinnamon, nutmeg, active dry yeast, milk, water, whole wheat flour, quick oats, raisins, butter

Directions:
Combine 2 cups of all-purpose flour (spooning lightly to measure] the sugar, salt, cinnamon, nutmeg and yeast in a large bowl.
Heat milk, water and oil in a medium size sauce pan until very warm (120 to 130-degrees].
Pour into dry ingredients.
Beat mixture with electric mixer on medium speed 4 minutes or until well blended.
Add whole wheat flour, oats and raisins; beat with a wooden spoon until blended.
Beat in enough of the remaining white flour to make a soft dough.
Turn dough out onto a light floured surface.
Kneed until smooth and elastic, about 5 minutes, using only enough of the remaining white flour to keep the dough from sticking.
Place dough into a large buttered bowl; turn to bring buttered side up and cover with a cloth.
Let rise in a warm place, away from drafts, until double in volume, about one hour.
Grease two loaf pans.
Punch down dough; divide in half; shape into loaves.
Place loaves in pans; brush tops with melted butter.
Cover and let rise in a warm place until double, about 30 minutes.
Bake at 375-degrees for 40 minutes and loaves sound hallow when tapped with fingers.
Remove from pans to wire rack and brush with butter.
Let cool.
The Best Post Workout Shake
Category: breakfast-and-brunch
By ziak

This shake is delicious, filling and nutritious...a perfect drink after a hard workout at the gym. I've been drinking it for years. Everyone who's tried it falls in love with it. I drink it every morning after I finish my workout around 8am and I stay full until 11:30am.  I use a Nutri-Bullet® as it's the perfect size and it works really well, but any blender will do.

Ingredients:
1 scoop whey protein powder
1 tablespoon flax seed meal
1 tablespoon unsweetened cocoa powder
1 teaspoon brown sugar  (Optional)
1 cup unsweetened almond milk
1  banana
½ cup frozen mixed berries
1 tablespoon smooth peanut butter

Directions:
Layer protein powder, flax meal, cocoa powder, and brown sugar in a blender; add almond milk, banana, berries, and peanut butter. Blend until smooth, about 1 minute.

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

Calories: 492.7
Fat: 16.5 g
Saturated fat: 1.9 g
Carbohydrates: 66.8 g
Sugars: 27.8 g
Dietary fiber: 10.2 g
Protein: 29.2 g
Sodium: 207.7 mg
Nanny's Famous Cheese Dip


Ingredients:
Velveeta cheese, Rotel tomatoes & chilies, sausage, garlic

Directions:
Cook the sausage in a skillet until done and drain on paper towels.
In your large crock pot, empty the 2 cans of Rotel,
break the cheese into chunks and add it.
Add the garlic and sausage.
Heat it on high until the cheese melts, stirring often.
Turn the crock pot to the warm setting for serving.
Ladle this dip over a plate of tortilla chips and enjoy!
Feel free to use hot sausage if you like your dip spicy.
I'm totally guessing on how many servings there are.  Usually people get so many helpings, the crock-pot is licked clean in no time!
Traffic Lights Rice


Ingredients:
green peas, corn, white rice, butter

Directions:
Chop the pepper and mix with peas and corn., Boil the rice and sieve it., Stir in a frying pan with a tablespoon of butter.
Gyoza or Pot Sticker Dipping Sauce


Ingredients:
soy sauce, black vinegar, mirin, gingerroot, green onion

Directions:
Combine all ingredients together., Serve.
Decadent Brownie Pie


Ingredients:
butter, sugar, light corn syrup, eggs, flour, salt, milk, walnuts, heavy cream

Directions:
In a mixing bowl, cream butter and sugar.
Add corn syrup; mix well.
Beat in eggs, one at a time.
Combine dry ingredients. Stir dry ingredients and milk into batter, alternating.
Stir in nuts.
Spread into greased 10 inch springform pan.
Bake at 325 for 55-60 minutes, or until tests done.
Cool completely.
For ganache, bring cream to a boil. Stir in chocolate until smooth. Cool until of desired consistency.
Remove sides from brownie pan. Place a wire rack over waxed paper; place brownie on rack. Pour ganache over the brownie, let it drip down the sides.
Let stand until set, then cut into wedges.
Pear Bread II
Category: breakfast-and-brunch
By Anna

The delicate flavor of fresh pears and pecans dance enchantingly in this lovely summer loaf. Freezes well if double wrapped. Delicious and easy.

Ingredients:
1 cup vegetable oil
2 cups granulated sugar
3  eggs
2 ½ cups pears - peeled, cored and chopped
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 - 8x4 inch loaves

Calories: 304.4
Fat: 15.8 g
Saturated fat: 2.3 g
Carbohydrates: 38.5 g
Sugars: 22.4 g
Dietary fiber: 1.7 g
Protein: 3.5 g
Cholesterol: 27.9 mg
Sodium: 208.3 mg
Hamburger Mac Skillet


Ingredients:
ground beef, garlic clove, macaroni, salt, water

Directions:
In large skillet, brown beef and garlic; drain.
Add the rest of the ingredients.
Bring to boil.
Reduce heat and simmer uncovered for 30 minutes.
Turkey With Rosemary Tomato Sauce


Ingredients:
olive oil, salt, black pepper, shallot, fresh rosemary, dried rosemary, garlic, diced tomatoes, white wine vinegar, parmesan cheese

Directions:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm.
Add 2 teaspoons oil, rosemary, and garlic to pan; sauté 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey.
Traditional Bakewell Tart
Category: desserts
By Trishie

A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.

Ingredients:
7 tablespoons all-purpose flour
3 tablespoons ground almonds
¼ teaspoon baking powder
¼ pound pie crust pastry
2 tablespoons strawberry jam
¼ cup butter
¼ cup superfine sugar
1  egg
¼ teaspoon lemon zest
1 teaspoon confectioners' sugar  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside. Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell. Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell. Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 1 - 8 inch pie

Calories: 212.3
Fat: 12.8 g
Saturated fat: 5.1 g
Carbohydrates: 21.9 g
Sugars: 9.8 g
Dietary fiber: 1.1 g
Protein: 3.2 g
Cholesterol: 38.5 mg
Sodium: 133.5 mg
Chicken Shwarma Salad! W/Maple Syrup, Old Cheddar and Blueberrie


Ingredients:
ground cinnamon, salt, pepper, ground cloves, ground nutmeg, ground cardamom, boneless skinless chicken breasts, apple, maple syrup, red onion, aged cheddar cheese, pecan halves, fresh blueberries

Directions:
Shawarma Spice Blend: In a bowl combine cinnamon, salt, pepper, cloves, nutmeg and cardamom.
n a shallow glass dish, combine chicken breasts with 1/2 cup of the sweet onion vinaigrette. Marinate in the fridge for 1 to 4 hours.
Remove chicken from marinade and discard marinade. Sprinkle chicken with Shawarma spice blend to coat lightly. Grill or broil chicken for 4 to 6 minutes per side or until chicken is no longer pink in centre. Set aside to cool; cut in diagonal strips.
In a non-stick skillet over medium heat, cook apple rings in 1/4c  maple syrup until softened and slightly caramelized. Remove to a rack and cool.
Toss pecans with remaining 1/4 cup maple syrup and place on a baking sheet. Bake in a preheated 350 F oven, stirring often, for 12 to 15 minutes or until toasted and glazed. Cool.
Divide spinach among 4 plates. Top with onion rings, shredded cheese, pecans, blueberries, apple rings and sliced chicken. Drizzle salads with remaining 1/2 cup sweet onion vinaigrette.
Chicken and Couscous


Ingredients:
chicken broth, couscous, golden raisin, lemon, juice and zest of, water, ground cumin, salt, black pepper, boneless chicken breasts, canned chick-peas, green olives, cucumber, red bell pepper, green onion, fresh cilantro, green onion

Directions:
Bring the broth to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.
Combine orange juice and next 7 ingredients (orange juice through black pepper]; stir well with a whisk.
Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well. Garnish with green onions, if desired.
Stuffed Onions (Crock Pot)


Ingredients:
onions, cooked ham, bell pepper, butter, cayenne pepper, water

Directions:
Peel onions and hollow out hole in center for the stuffing., Do not make hole completely through the onion., Leave about a 1/2 inch shell at the base of the onion., Mix together ham, broccoli, bread crumbs and bell pepper., Stuff into onion and top with a chunk of butter., Sprinkle with cayenne pepper., Place onions in crock pot., Pour 1/2 cup of water around onions, but not over them., Cook on LOW for 6 to 8 hours.
All Purpose Beef Seasoning Mix


Ingredients:
paprika, garlic powder, onion powder, red pepper flakes, white pepper, black pepper, dry mustard, sweet basil, thyme

Directions:
Mix all ingredients together well.
Store tightly covered in a glass jar for use as needed.
Use as you would any seasoning mix, and do not add extra salt to the dish without tasting it first.