xiaoxl/recipe_data huggingface dataset:
Ground Beef Chili with Beans
Category: soups-stews-and-chili
By Marla L

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Ingredients:
4 (28 ounce) cans diced tomatoes
2 pounds lean ground beef
2 pounds chorizo sausage
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper
2 (15.5 ounce) cans black beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can small red kidney beans, rinsed and drained
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
14 ⅜ ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup chopped fresh cilantro, or more to taste

Directions:
Pour tomatoes into a large stockpot over medium heat. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot. Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot. Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot. Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot. Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 686.5
Fat: 36.2 g
Saturated fat: 12.9 g
Carbohydrates: 46.8 g
Sugars: 10.2 g
Dietary fiber: 13.6 g
Protein: 41.8 g
Cholesterol: 105.9 mg
Sodium: 2477.5 mg
West African Peanut Stew


Ingredients:
canola oil, onion, garlic clove, fresh ginger, chicken breasts, tomatoes, carrot, turmeric, berbere, ground cloves, black pepper, sugar, water, broth, crunchy peanut butter, peanuts, lemons, lime juice

Directions:
Heat the oil in a medium saucepan.  Add the onions, garlic and ginger; cook until the onion is translucent.  Add the chili pepper(s], heat for several more minutes.
Add the chicken, turmeric, berbere, and cloves.  Cook over medium heat until the chicken is done.
Add the tomatoes, grated carrot and any other vegetables you want to use.  Cook for 5 more minutes, stirring occasionally.
Add the water or broth to the saucepan and bring to a boil.  Add the peanut butter and reduce heat to medium-low.  Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using].  Taste, and adjust any ingredients to taste.  Simmer for 5-10 minutes longer.  Serve hot with toasted bread.
Zucchini Alfredo


Ingredients:
zucchini, salt, garlic, olive oil, cream cheese, half-and-half, parmesan cheese, ground black pepper, ground nutmeg, parmesan cheese

Directions:
Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
(You should have about 8 cups when you're finished.] Toss the zucchini with salt in a large colander.
Allow zucchini to drain for 1 hour.
Rinse, then pat zucchini dry.
In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
Transfer the cooked zucchini to a large bowl.
In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
Stir in the Parmesan cheese.
Add the zucchini to sauce in skillet; heat through.
Transfer to a serving dish.
Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.
Apple Poppy Seed Muffins


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, cinnamon, poppy seed, egg substitute, unsweetened applesauce, vanilla

Directions:
Preheat oven to 400°F; Combine applesauce, egg substitute, oil, and vanilla in small bowl; mix well.
In a separate bowl mix flours, brown sugar, baking powder, salt, cinnamon and poppy seeds.
Add wet ingredients to dry ones; stirring until just moistened; Spoon batter into greased muffin tins, filling 2/3 full.
Bake at 400°F for 12-15 minute; Serve with apple butter or your favorite homemade jam!.
Old Fashioned Drop Cookies


Ingredients:
brown sugar, butter, walnuts, eggs, coffee, baking soda, hot water, cinnamon, clove, nutmeg, salt, flour

Directions:
Dissolve baking soda in 2 tablespoons hot water.
Cream butter and sugar; add eggs.
Add spices, coffee and soda mixture.
Mix nuts and flour. Add to mixture.
If dough not stiff add little more flour.
Drop mixture on greased cookie sheet by the teaspoon.
Bake in 375°F degree oven for 15 minutes.
Uncle Percy's Chops


Ingredients:
garlic clove, flour, sugar, tomato sauce, vinegar, ground ginger, curry powder, water

Directions:
Trim fat from chops.
Crush garlic.
Combine all the ingredients except chops.
Put chops in a baking dish.
Pour combined ingredients over chops.
Let stand for at least one hour.
Bake in oven (150 C-160C] or (300-325 degrees Fahrenheit] uncovered for approximately 1 hour or until chops are tender.
I serve this with rice and steamed veggies.
Cheesy Ham Hash Browns Casserole


Ingredients:
frozen hash brown potatoes, ham, sour cream, sharp cheddar cheese, cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C].
Lightly grease a 9 x 13 inch baking pan.
In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese.
Sprinkle with Parmesan cheese.
Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.
Serve immediately.
Grilled Chicken with Heirloom Tomato and Avocado Salsa
Category: uncategorized
By tcasa

A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.

Ingredients:
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon chili powder
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons olive oil, divided
1 medium ripe avocado, diced
1 medium heirloom tomato, seeded and diced
½ small red onion, diced
1 teaspoon lime juice, or to taste
salt and ground black pepper to taste

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil. Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes. Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper. Slice chicken and top with salsa.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 471.4
Fat: 29.3 g
Saturated fat: 4.7 g
Carbohydrates: 15.7 g
Sugars: 3.8 g
Dietary fiber: 8.4 g
Protein: 38.7 g
Cholesterol: 96.9 mg
Sodium: 821.4 mg
Chile Relleno Souffle


Ingredients:
diced green chilies, cheddar cheese, monterey jack cheese, eggs, evaporated milk, flour, salt, ground pepper

Directions:
Preheat oven to 300 degrees,  Layer 1/3 diced chiles in the bottom of a 4-quart baking dish.  cover these with a layer of cheddar cheese.  Layer in another 1/3 of the green chiles.  Cover this with a layer of Jack cheese.  Layer in the last of the green chiles.
Separate the eggs.  Beat the yolks then add the evaporated milk, flour, salt and pepper.  Mix well.
In a separate bowl, beat the egg whites until stiff.  Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture.  Bake for 2 hours, uncovered.  Pour enchilada sauce over the top and bake for an additional 30 minutes.
Old Fashioned Ice Cream


Ingredients:
sugar, salt, flour, milk, evaporated milk, vanilla

Directions:
In double boiler mix milk, salt, sugar, flour on med. heat 5 minute stir constantly.
Lightly beat yolks, temper with a little hot milk, add to double boiler, stir constantly for 2 minute.
Chill in fridge or freezer till cool, add vanilla and evaporated milk.
Follow ice cream freezer instructions.
Black Beans and Rice


Ingredients:
olive oil, onion, garlic cloves, brown rice, low sodium chicken broth, tomatoes, canned black beans, red pepper flakes, ground cumin, curry powder, fresh cilantro

Directions:
Heat oil in a stockpot over medium-high heat.
Saute onion and garlic until onion softens, about 4 minutes.
Add rice and saute for 2 minutes (this crisps the outside of the rice].
Add broth and tomatoes. Bring to a boil, cover and lower the heat. Cook for 40 minutes until rice is done, stirring occasionally.
Add beans, spices, and fresh cilantro.
To replace the red pepper flakes with fresh: Saute a chopped red pepper with the onion and add a 1/2 teaspoon cayenne pepper with the beans.
Tomato and Vegetable Mix (Pisto Manchego)


Ingredients:
tomatoes, onions, garlic cloves, green peppers, courgettes, olive oil, sugar, salt, pepper

Directions:
Boil some water.
Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces.
Peel and slice the onions and garlic.
Clean and slice the peppers and courgettes.
Put the olive oil into a frying pan, and gently fry the garlic and onions for 2 to 3 minutes on medium low heat.
Add the peppers and turn up the heat to medium.
Cook for five minutes, stirring all the time.
Add the courgette, stir and cook for five more minutes and then add the tomatoes.
Cover the pan, and simmer for about 15 minutes.
Add a teaspoon of sugar;  salt and pepper to taste.
Turn up the heat and stir well.
If the pisto has too much liquid, let it boil away but keep stirring so that none of the ingredients stick to the bottom.
Chicken Cauliflower Korma
Category: world-cuisine
By Kitchen Kitty

This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.

Ingredients:
2 tablespoons ghee (clarified butter)
1  onion, diced
4 cloves garlic, minced
1 ½ tablespoons curry powder
2 ½ teaspoons ground cumin
2 teaspoons minced fresh ginger root
1 ½ teaspoons salt
1 ¼ teaspoons ground turmeric
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon ground nutmeg
2  skinless, boneless chicken breast halves - cubed
3  carrots, cubed
1 (14 ounce) can coconut milk
¼ cup ground cashews
2 tablespoons tomato paste
1 head cauliflower, chopped
1 cup frozen peas
1  red bell pepper, chopped
½ cup heavy whipping cream  (Optional)

Directions:
Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute. Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes. Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.

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

Calories: 402
Fat: 29.5 g
Saturated fat: 20.4 g
Carbohydrates: 24.3 g
Sugars: 8.8 g
Dietary fiber: 7.5 g
Protein: 15.3 g
Cholesterol: 59.6 mg
Sodium: 775.9 mg
Apple Cheesecake Quesadilla


Ingredients:
flour tortillas, cream cheese, sugar, vanilla, cinnamon, apple, butter

Directions:
Using a fork in a small bowl cream the cream cheese, sugar, vanilla and cinnamon together.
Either spread the cream cheese mixture on half of each tortilla or on all of 2 tortillas.
Place a layer of apples and either fold over each tortilla or simply place a 2nd tortilla on top of the whole ones.
Heat a fry pan or griddle.  Melt just a little butter.   Fry both sides of the tortillas until golden brown.
Place on a plate and sprinkle with cinnamon and sugar.  Cut and serve.
If you want to stretch the recipe, spread the cream cheese mix thinner on the tortilla.
Pasta With Tomato, Spinach, and Mozzarella


Ingredients:
olive oil, shell pasta, garlic clove, fresh mozzarella cheese, spinach, cherry tomatoes

Directions:
Heat up your saute pan on the stove.  Once it is hot, add your olive oil to the pan.
Start to boil your water for your pasta.  Once the water has started to boil, add pasta and cook according to directions on box.
Add your sliced garlic to the pan, and cook until brown.  Once the garlic has brown, remove from the pan and set aside.
Add your tomatoes to the hot saute pan.  Cook for approximately 3 minutes before adding your spinach.
Cook the tomatoes and spinach until the spinach has started to wilt.
Once the pasta is finished, add pasta, tomatoes and spinach, garlic and mozzarella to a large bowl.  Blend together.
Amazing Artichoke and Spinach Dip
Category: appetizers-and-snacks
By WorkingWarden

I created this recipe by taking my favorite feature from every spinach and/or artichoke dip I've tried. Everyone seems to love it. Serve with nacho chips, crackers, rye bread, pita, you name it!

Ingredients:
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 small onion, finely chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 cup mayonnaise
½ cup sour cream
½ cup shredded Swiss cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 teaspoon garlic powder
salt and pepper to taste
1 (10 ounce) box frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil. Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 10 servings

Calories: 385.9
Fat: 34.6 g
Saturated fat: 9.5 g
Carbohydrates: 9.4 g
Sugars: 4.5 g
Dietary fiber: 1.6 g
Protein: 10.8 g
Cholesterol: 46 mg
Sodium: 624.1 mg
Emerald Chicken Pappardelle


Ingredients:
boneless skinless chicken thighs, olive oil, shallots, salt, pepper, dry white wine, cherry tomatoes

Directions:
Cut chicken into l-inch pieces.
In large frypan, place oil over medium heat. Add shallots and saute until translucent, about 2 minutes. Add chicken and continue to cook about 5 minutes or until chicken is no longer pink.
Add broccoli, cheese, salt, pepper and wine; stir and cook over medium heat about 5 minutes.
On serving platter, mound noodles. Spoon chicken mixture over top. Garnish with cherry tomatoes.
Grandma Carol's Pumpkin Roll
Category: fruits-and-vegetables
By SusieQ

My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!

Ingredients:
3  eggs, beaten
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 (8 ounce) package cream cheese, softened
2 tablespoons butter
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
2 teaspoons confectioners' sugar for dusting, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar. Beat eggs, white sugar, and pumpkin together in a bowl until creamy. Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan. Bake in the preheated oven for exactly 10 minutes. Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes. Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans. Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 50 mins
Yields: 1 cake

Calories: 207.7
Fat: 8.5 g
Saturated fat: 3.2 g
Carbohydrates: 31.8 g
Sugars: 27.3 g
Dietary fiber: 0.9 g
Protein: 2.4 g
Cholesterol: 36.1 mg
Sodium: 112.4 mg
Shrimp Fondue
Category: appetizers-and-snacks
By ANDIKAY

A rich, creamy fondue, great for dunking chunks of fresh French bread-- or topping a bbq'd steak...a family favorite for sure!

Ingredients:
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese
1 (10.75 ounce) can  condensed cream of shrimp soup
1 dash Worcestershire sauce
1 pinch garlic salt

Directions:
Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 to 8 servings

Calories: 282.1
Fat: 26.6 g
Saturated fat: 16.6 g
Carbohydrates: 6.5 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 5.4 g
Cholesterol: 69.4 mg
Sodium: 515.7 mg
Crustless Apple Pie


Ingredients:
apples, white sugar, flour, brown sugar, butter, salt

Directions:
Preheat oven to 350., Butter pie tin., Put apples in pie tin., Cover with white sugar., Mix flour, brown sugar, butter and salt., Put this mixture over apples., Bake for 30 minute or until apples are tender and topping is brown.
Carmelized, HEALTHY Sweet Potato Medallions


Ingredients:
sweet potatoes, salt, pepper, parchment paper

Directions:
Cut sweet potatoes into 1/2-inch thick rounds & place into a bowl or plastic bag.
Add grapeseed oil, salt and pepper, & STIR to completely coat the medallions.
Place medalions on a parchment paper lined cookie sheet.
COVER coated medallions with foil.
Place in a *COLD OVEN* (This best caramelizes the medallions & brings out the natural sweetness.].
Set oven to 400 ° F and turn on the power.
Cook for 30 minutes.
Remove the foil.
Turn medallions over.
Bake another 15 minutes until tops are browned,caramelized to your preference.
Remove from oven & serve immediately.
ENJOY!
Vegan Pumpkin Muffins


Ingredients:
oats, flour, baking powder, baking soda, soymilk, egg substitute, canned pumpkin, brown sugar, salt, vanilla, brown sugar, cinnamon

Directions:
Mix all ingredients except the last two and pour them into greased muffin tins.
For each muffin, mix the 1 Tbsp brown sugar and the 1 1/2 tsp cinnamon and place them on top.
Bake at 375 degrees for 25-30 minutes.
Tagine of Chicken & Sweet Potato


Ingredients:
chicken thigh, onion, garlic cloves, gingerroot, ras el hanout spice mix, olive oil, sweet potatoes, honey, basmati rice, lemon juice

Directions:
Heat the oil in a large frying pan. Add the onion and fry until soft then add garlic and ginger and continue to fry until light and golden. Add the Ras el Hanout and cook for about thirty seconds, or until fragrant.
Add a little salt, 1/2 teaspoon pepper and the chicken. Brown slightly. Add the sweet potatoes and cover with water. Bring to the boil over a medium heat, then cover and leave to simmer until the chicken is tender and the potato is half cooked (approx 20 mins].
Simmer uncovered until the sauce is reduced by half or until a consistency to your liking. If the sauce is too runny, increase heat to high and boil uncovered until it reduce. You will need to stir regularly.
Carefully stir in honey, making sure you don't mash up the potatoes. Leave to bubble uncovered for a few more minutes. Taste and season as desired.
Scott's Pico de Gallo
Category: appetizers-and-snacks
By SUZWIRTHLIN

Fresh mild salsa. The flavor is best after it sits for a while as the lime juice will mellow out the flavor of the onion and the salt will bring the juices out of the tomato. If you want to make it fast, chop everything in a food processor, but you will not get the same texture as hand-chopped salsa. Also, if you want it spicy add a little chopped jalapeno. Last, you can use the juice from this pico de gallo to make a quick guacamole, just add some of the pico de gallo juice to the avocados, some extra salt, a little mayo, and your guacamole is ready!

Ingredients:
3 large tomatoes, diced
1  white onion, diced
1 bunch cilantro, chopped
6  limes, juiced
1 tablespoon salt, or to taste

Directions:
Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.

Prep time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 34.5
Fat: 0.3 g
Carbohydrates: 9.5 g
Sugars: 3.3 g
Dietary fiber: 2.7 g
Protein: 1.3 g
Sodium: 880.2 mg
Peach Custard Pie


Ingredients:
minute tapioca, eggs, sugar, cinnamon

Directions:
Sprinkle tapioca on bottom of shell., Slice peaches into shell., Combine eggs and sugar and pour over peaches., Sprinkle with cinnamon and dot with butter., Bake 10 minutes at 400, then 45-50 minutes at 350., Cool and Serve- Keep refrigerated.
Sausage Hash Brown Breakfast Casserole
Category: breakfast-and-brunch
By 80percentgray

This super-easy breakfast casserole is actually good. You can make it the night before and keep the sausage/hash brown mixture separate from the egg mixture, then pour it over top right before it goes into the oven. You might need to cook it a little longer if its cold from the fridge. This is also great if you add a little onion.

Ingredients:
1 pound hot pork sausage
½ (30 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper
1 cup milk
3  large eggs, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture. Bake in the preheated oven until bubbling and golden, about 45 minutes.

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hr
Yields: 1 casserole

Calories: 572.7
Fat: 45.3 g
Saturated fat: 18.9 g
Carbohydrates: 23.4 g
Sugars: 3.3 g
Dietary fiber: 1.6 g
Protein: 31.3 g
Cholesterol: 239 mg
Sodium: 2171.5 mg