xiaoxl/recipe_data huggingface dataset:
Simple Salad Dressing
Category: salad
By Grillzilla

Salad dressing from scratch that you can mix up to your own taste preference. This is so delish!

Ingredients:
1  cucumber
1 head iceberg lettuce, cut into bite-sized pieces
1 head romaine, cut into bite-sized pieces
4  plum tomatoes, cut into wedges
½ head chicory, cut into bite-sized pieces
½ cup extra-virgin olive oil, or to taste
3 tablespoons balsamic vinegar, or to taste
1 teaspoon Italian seasoning
1 teaspoon lemon juice
½ teaspoon celery seed
½ teaspoon garlic salt
⅛ teaspoon ground black pepper
⅛ teaspoon ground ginger
¼ cup pignoli (pine nuts)  (Optional)
¼ cup freshly grated Parmesan cheese

Directions:
Run a fork down the length of the cucumber to create thin stripes. Cut cucumber into thin slices. Mix cucumber, iceberg lettuce, romaine, tomatoes, and chicory together in a large bowl. Add olive oil and balsamic vinegar; toss to coat. Season with Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger. Garnish salad with pignoli and Parmesan cheese.

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

Calories: 387.3
Fat: 34.5 g
Saturated fat: 5.6 g
Carbohydrates: 15.5 g
Sugars: 8.1 g
Dietary fiber: 5.5 g
Protein: 7.5 g
Cholesterol: 4.4 mg
Sodium: 337.5 mg
Asian Spinach Salad With Orange and Avocado


Ingredients:
shallots, seasoned rice vinegar, fresh ginger, navel orange, avocado

Directions:
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
Icy Cold Summer Fruit Soup


Ingredients:
blueberries, mango, cantaloupe, watermelon, lime, juice of, mint leaf, fresh ginger, fresh chili pepper

Directions:
Place half the watermelon in a blender with lime, lemon, mint, and chili blend till smooth.
Mix fruit in a large bowl top with juice mixture.
Chill till very very cold.
Garnish with mint!
Egg Pesto Breakfast Wrap
Category: breakfast-and-brunch
By spinn710

This is a great combination of ingredients for anyone who enjoys a good breakfast wrap. If you like a lot of pesto, spread it on the wrap before you add the eggs. Goes well with grapes on the side!

Ingredients:
2  eggs
1 ½ teaspoons reduced-fat sour cream
¼ cup shredded reduced-fat Cheddar cheese
2 tablespoons finely chopped onion
1 ½ teaspoons prepared pesto sauce
3  grape tomatoes, sliced
1 slice turkey bacon
½ ounce marinated artichoke hearts, drained and thinly sliced
1  10-inch flour tortilla
salt and pepper to taste

Directions:
Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese. Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside. Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan. Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate. Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 wrap

Calories: 533.3
Fat: 26.8 g
Saturated fat: 7.9 g
Carbohydrates: 44.9 g
Sugars: 3.2 g
Dietary fiber: 3.9 g
Protein: 27.6 g
Cholesterol: 332.5 mg
Sodium: 1015.5 mg
Striped Bass Seared with Honey and Ouzo
Category: seafood
By sharonm

This is very good! Serve over rice.

Ingredients:
1 cup all-purpose flour
1 tablespoon garlic powder
1 pound striped bass fillets, cut into cubes, or more to taste
¼ cup Asian fish sauce
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon chopped fresh oregano
2 tablespoons ouzo (anise-flavored liqueur)

Directions:
Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated. Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth. Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.

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

Calories: 372.3
Fat: 11.3 g
Saturated fat: 1.9 g
Carbohydrates: 37.3 g
Sugars: 12.3 g
Dietary fiber: 1.1 g
Protein: 25.8 g
Cholesterol: 77 mg
Sodium: 1175.7 mg
Peanut Butter 'n Chocolate Mini Cheesecakes


Ingredients:
chocolate-covered graham cracker cookies, cream cheese, cream cheese, sugar, vanilla extract, milk, eggs, peanut butter

Directions:
Preheat oven to 325*.
Line 12 (2 1/2 inch] muffin cups with paper liners.
Spoon about 1 tablespoon crushed graham crackers into each cup and press with fingers to form crust. Set aside.
Place cream cheese in mixer bowl. Using Speed 4, beat until smooth, about 2 minutes.
Add sugar and vanilla.
Turn to Speed 6 and beat until smooth and fluffy, about 1 minute.
Turn to Speed 2. Gradually add milk, then eggs, one at a time, beating 15 seconds after each addition.
Turn to Speed 4 and beat mixture for 30 seconds.
Transfer HALF of batter to another bowl.
Add peanut butter to mixer bowl.
On Speed 4, beat peanut butter mixture until well blended, about 1 minute.
Divide peanut butter mixture evenly among prepared lined muffin cups.
Return reserved batter to mixer bowl (don't clean bowl or beaters] and add melted chocolate. Turn to Speed 4 and beat until well blended, about 1 minute.
Divide this mixture evenly among half-filled muffin cups, spreading to cover peanut butter batter.
Bake for 20-25 minutes, or until centers are almost set.
Cool completely on wire racks.
Store covered in refrigerator.
Nomato Sauce Tomato Free Marinara Sauce


Ingredients:
olive oil, red beet, carrots, yellow onion, garlic clove, salt, water, fresh sage, basil, lemon, capers, green olives

Directions:
Peel all the vegetables, cut them in small pieces and put them in a food processor pulsing until coarsely grated.
Finely chop sage, garlic and onion.
In a medium sized saucepan, heat up the olive oil. When it starts to sizzle, add in the chopped sage, garlic and onion and let them fry for a minute.
Toss in the pan the grated vegetable mixture, together with the spices and dried herbs, and mix well.(If you like capers or green olives, you can add them in at this point].
Add in some water, cover and let your Nomato Sauce cook over medium heat.
Check on your sauce every 5 minutes to see if it needs more water.
After it cooked for 30 minutes all the vegetables should be soft. Mash them with a fork to make your Nomato Sauce smoother.
Add in the lemon juice and chopped fresh basil, mix well for about a minute and your amazing tomato free marinara sauce!
Gluten Free Vegan Sugar Free Oatmeal Cookies


Ingredients:
coconut oil, honey, molasses, water, gluten-free vanilla extract, egg substitute, salt, baking soda, cinnamon, nutmeg, chocolate chips, raisins

Directions:
Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper.
Using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses if using, vanilla, almond extract if using and water thoroughly. If you're using melted coconut oil, you can just mix everything up with a wooden spoon.
Sift together the dry ingredients (including the egg replacer] then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins if using.
Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Pebber Nodder (Danish Christmas Cookies)


Ingredients:
butter, sugar, eggs, all-purpose flour, ground cardamom, ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C].
In a large bowl, mix together the butter and sugar until smooth.
Beat in the eggs one at a time, stirring until light and fluffy.
Combine the flour, cardamom and cinnamon. stir into the sugar mixture just until blended.
Separate the dough into 6 balls.
Roll each ball into a rope about as big around as your finger on a lightly floured surface.
Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
Bake for 10 minutes in the preheated oven, or until lightly browned.
Cool on baking sheets for a few minutes. Transfer to wire racks to cool completely.
Mulligatawny Soup II
Category: soups-stews-and-chili
By MC

Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.

Ingredients:
1 tablespoon ghee (clarified butter), or vegetable oil
1  onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2  green chile peppers, chopped
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons ground coriander seed
1 ½ teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry
1  carrot, chopped
1  apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (
), rinsed, drained
8 cups chicken broth
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

Directions:
Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender.  Discard  cardamom pods and curry leaves. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Yields: 6 servings

Calories: 404.1
Fat: 22 g
Saturated fat: 18.3 g
Carbohydrates: 43.8 g
Sugars: 5.7 g
Dietary fiber: 13.9 g
Protein: 12.4 g
Cholesterol: 5.5 mg
Sodium: 29 mg
Peanut Butter Bars


Ingredients:
powdered sugar, graham cracker crumbs, butter, creamy peanut butter

Directions:
Mix powdered sugar, graham cracker crumbs, and 1 ½ c choc chips in large bowl.  Set aside.
In mixer, mix butter and peanut butter well.
While mixing, melt 4 c chocolate chips over low heat.  Add 2 c of butter/peanut butter mixture and stir and heat until smooth.
Mix the rest of the peanut butter/butter mixture into the reserved graham cracker mixture (I use my hands, with gloves on].
Spread peanut butter/graham cracker mixture in deep(er] half sheet pan.
Once chocolate mixture is melted, spread over the first layer.
Let set up in refrigerator, preferably overnight.
Rich Thick Meat Sauce for a Crowd!


Ingredients:
ground beef, ground turkey, onions, celery, bell pepper, carrot, garlic cloves, mushrooms, fresh oregano, fresh parsley, fresh thyme, fresh basil, garlic powder, salt, black pepper, tomato sauce, tomato paste

Directions:
Heat a dry, large, heavy bottom pot add ground beef to brown mixing to separate cooking for 3 minutes.
Add onion, celery, peppers, carrots, and jalapeno cook for 5 minutes.
Add garlic, mushrooms, herbs and spices cook for 5 minutes.
Add the sauce and paste bring to a boil then reduce heat and let simmer for  1 hour or till thickness desired.
Before serving add some fresh herbs to bring freshness to the home made delish sauce.
Simple, Elegant Sauteed Mushrooms


Ingredients:
fresh mushrooms, garlic cloves, olive oil, butter, scallion

Directions:
Saute mushrooms, scallions, and garlic in olive oil, for about five minutes, adding salt and pepper as you go.  If desired, add 1 tbs butter, and stir well, halfway thru saute period.
Serve as a delicious side dish, or as a topping, for steak, hamburger, roast, pork, etc.
Seafood Pan Fried Noodles


Ingredients:
shrimp, scallops, carrot, scallions, mushroom, baby bok choy, chicken broth, garlic clove, ginger, cornstarch, oyster sauce, soy sauce, salt, pepper

Directions:
Clean, peel, and de-vein shrimp.  Rinse scallops.
Marinade seafood with salt, pepper, and 1 tsp cornstarch to coat.  Keep in fridge until ready to cook.
Boil water and cook noodles for a few minutes.
Drain noodles and pan fry in a non-stick pan with 1T oil.
Once brown and crisp, transfer to serving plate and set aside.
Heat oil in wok.  Add garlic and ginger and stir-fry seafood until cooked.  Remove from pan and set aside.
Add vegetables, chicken broth, soy sauce, and oyster sauce.
When vegetables are about done, add seafood back to pan.
Add remaining cornstarch mixed with a little water to thicken broth.
Pour over noodles and serve hot.
Blueberry Muffin Cake
Category: desserts
By My Hot Southern Mess

A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.

Ingredients:
cooking spray
1 cup blueberries
1 ½ cups all-purpose flour, divided
½ cup white sugar
¼ cup vegetable oil
½ cup milk
1  egg
1 teaspoon vanilla extract
3 teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
⅓ cup all-purpose flour
2 teaspoons cinnamon
¼ cup butter

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray. Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside. Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl.  Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan. Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 9 servings

Calories: 292.7
Fat: 12.3 g
Saturated fat: 4.6 g
Carbohydrates: 42.4 g
Sugars: 21.3 g
Dietary fiber: 1.3 g
Protein: 4 g
Cholesterol: 35.3 mg
Sodium: 344.4 mg
Quick Sesame Green Beans
Category: side-dish
By calsmom

This is my interpretation of the green beans from my favorite Japanese restaurant. Serve with a grilled steak! You can omit the miso paste if you choose.

Ingredients:
8 ounces fresh green beans, trimmed
2 tablespoons low sodium soy sauce
½ tablespoon miso paste
½ teaspoon red pepper flakes
4 cloves garlic, minced
1 teaspoon grated fresh ginger root
1 tablespoon sesame seeds, toasted

Directions:
Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl. Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

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

Calories: 45.1
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 7.1 g
Sugars: 1.1 g
Dietary fiber: 2.6 g
Protein: 2.3 g
Sodium: 350.7 mg
Chocolate Whipped Cream I


Ingredients:
heavy cream, bittersweet chocolate

Directions:
Make sure equipment is very clean., Scald heavy cream and pour over chopped chocolate., Stir to make smooth., Refrigerate 8 hours or overnight., Using a whip attachment, whip on medium speed until soft peaks form.
Seafood Thai Curry


Ingredients:
shrimp, ginger, red chilies, coconut milk, fresh garlic, lemongrass, cumin powder, garlic powder, red curry paste

Directions:
Fry mixed seafood until 90% cooked., Meanwhile, fry shrimps in another saucepan until 90% cooked., Season all seafood with salt., Mince and mash the ginger., Warm curry paste and pour in coconut milk., Cook sauce with seafood, shrimp., Add all seasoning and spices and simmer for 5 minutes., Use the remaining coconut milk in the can to cook with rice or make dessert.
Creole Poached Chicken Breasts


Ingredients:
olive oil, onion, celery, carrot, stewed tomatoes, low sodium chicken broth, salt, cayenne pepper, boneless skinless chicken breasts

Directions:
In a large nonstick skillet, heat the oil.  Saute the onions, celery and carrot until tender, 4-5 minutes.
Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
With a slotted spoon, transfer the chicken to a platter.  Simmer the sauce, uncovered, until reduced by half, 4-5 minutes.  Spoon the sauce over the chicken.
Shipwreck Beans


Ingredients:
bacon, ground beef, cooking onion, ketchup, brown sugar

Directions:
Cook bacon, crumble and set aside.
Brown beef and onion, drain.
In a large bowl, mix all ingredients except 2 tbsp of bacon.
Place in casserole dish, top with bacon and bake uncovered at 350 degrees for 1 hour.
Caribbean Shrimp Skewers


Ingredients:
ground allspice, dried thyme, ground cinnamon, ground cumin, ground nutmeg, cayenne pepper, ground black pepper, salt, jumbo shrimp, canola oil, fresh mint leaves

Directions:
Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.
Apple Iced Tea


Ingredients:
apple cider, sugar, sparkling water

Directions:
Combine the brewed tea, apple cider and sugar, and stir until sugar dissolves., Add lemon sparkling water, and ice., Serve.
Garlic & Lemon Baked Pork Chops


Ingredients:
buttermilk, dried basil, paprika, lemon pepper

Directions:
Place pork chops and buttermilk in a zipper storage bag.
Refrigerate for at least one hour, turning bag occasionally.
Line a baking sheet with non-stick foil, or spray with no-stick cooking spray.
In another zipper storage bag, or mixing bowl combine unseasoned breadcrumbs, basil, paprika, lemon pepper, and garlic salt.
Remove pork chops from the buttermilk.
Dip each pork chop in the crumb mixture and place on prepared baking sheet.
Spray pork chops with cooking spray.
Bake at 425 degrees Fahrenheit for 40 to 45 minutes or until pork chops are no longer pink, and internal temperature reaches 160 degrees Fahrenheit.
Asian Mushroom Soup


Ingredients:
star anise, tamari, baby bok choy, fresh coriander, gingerroot, mirin, carrot, spring onions

Directions:
Cover shiitake in a bowl with 1 cup hot water. Let stand for 20 minutes.
Add the soaking water to a saucepan with 6 cups water, 1 spring onion, ginger, star anise, mirin and tamari.
Bring to the boil slowly and add the carrots and sliced shiitake (stems removed].
Cook gently for 10-15 minutes.
Add bok choy and cook a further 2 minutes.
Remove ginger and star anise.
Place into serving bowls and add 1 tsp chopped coriander and 1 tsp chopped shallots. Serve.
Healthy Spicy Black Bean Cakes With Guacamole


Ingredients:
avocado, lime juice, fresh cilantro leaves, garlic cloves, black beans, pepper, adobo sauce, ground cumin, egg, tomatoes

Directions:
Mash the avocado in a small bowl. Stir in lime juice; season to taste with pepper and cumin. Cover and chill until ready to serve.
Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside.
Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper and adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container.
Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2 inch thick patties.
Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once.
To serve, top patties with guacamole and tomato.
Doberge Cake (Dobash)
Category: desserts
By Summer1227

Also known to a friend as Jewell Cake, named after her mother, this cake is a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!

Ingredients:
1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoon white sugar
1 ⅓ cups water
2 tablespoons vegetable oil
3  egg whites
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (4 ounce) package cream cheese, softened
¼ cup butter, softened
1 (16 ounce) box confectioners' sugar
½ cup unsweetened cocoa powder
½ teaspoon vanilla extract
1 tablespoon milk, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans,  and line them with parchment paper. Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans. Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling. Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer. In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.

Prep time: 40 mins
Cook time: 10 mins
Total time: 1 hr 50 mins
Yields: 1 cake

Calories: 585.8
Fat: 18.7 g
Saturated fat: 7.7 g
Carbohydrates: 101.1 g
Sugars: 82.9 g
Dietary fiber: 2.3 g
Protein: 7.1 g
Cholesterol: 28.7 mg
Sodium: 649.8 mg
Jolean's Killer Spaghetti Sauce


Ingredients:
onion, celery, green pepper, garlic clove, ground pork, tomato paste, tomato sauce, stewed tomatoes, button mushrooms, whole mushrooms, salt, pepper, nutmeg, allspice, oregano, sugar, parsley, parmesan cheese

Directions:
In a large stockpot or dutch oven, saute' onion, celery, green pepper and garlic in oil until PARTIALLY tender.  Push aside in the pot.
Add ground meats and brown.  Chop meat into rather large chunks -- not too small.  Mix meat and saute'd vegetables well.
Add tomato paste, tomato sauce and stewed tomatoes and stir, mixing well.
Add sliced mushrooms and whole mushrooms with liquid.  Stir.
Add all the spices including the grated Parmesan cheese.  Mix thoroughly.
Bring to a boil.  Stir and simmer for AT LEAST 1 1/2 hours, stirring frequently.
Serve sauce OVER cooked, drained and buttered VERMICELLI pasta.  Sprinkle additional grated Parmesan cheese on top, if desired.