xiaoxl/recipe_data huggingface dataset:
Herbes De Provence with Lavender Flowers


Ingredients:
savory, dried marjoram, dried thyme leaves, dried basil leaves, dried sage, dried rosemary

Directions:
Mix all the ingredients together and store in an airtight container., Makes 6 1/2 tablespoons.
Chocolate Chip Eggnog Muffins


Ingredients:
flour, chocolate chips, baking powder, ground nutmeg, salt, sugar, eggs

Directions:
In bowl, combine dry ingredients and chocolate chips.
In large bowl, whisk together ¾ cup sugar, eggs, eggnog and oil. Stir in flour mixture until just combined.
Spoon batter into prepared muffin cups. Sprinkle with remaining sugar.
Bake at 375 for 20-25 minutes. Let cool on rack for 5 minutes before removing from pans.
Chicken Thighs With Lemon and Garlic


Ingredients:
chicken broth, garlic cloves, butter, olive oil, chicken thighs, lemon, flour, dry white wine, fresh basil

Directions:
Heat oven to 375°F Place stock into a pan and bring to boil. Add garlic cloves, cover and simmer for 45 minutes.
Meanwhile, Heat butter and oil in a saute pan. add thights and cook gently on alll sides til golden. Transfer to an ovenproof dish and place in oven till stock is ready.
Strain stock and reserve garlic cloves. Add flour to the fat in the pan that the chicken was cooked in for about a minute.
Add wine, stirring constantly to deglaze the bottom of the pan. Add stock and cook, stirring til sauce has thickened and is smooth. Season with salt and black pepper.
Place garlic and lemon slices atop the chicken pieces. Pour the sauce over the chicken and lemon and garlic cloves. Cover and bake 45 minutes. Sprinkle with chopped basil and serve.
Paula Deen: Jodi's Cream Cheese and Shrimp Dip


Ingredients:
shrimp, cream cheese, green onion, sour cream, Dijon mustard

Directions:
Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
Cover and refrigerate for atleast 8 hours before serving.
South African Ginger Cookies


Ingredients:
golden syrup, butter, eggs, vinegar, dried ginger, cinnamon, ground cloves, light brown sugar, flour, baking soda, salt

Directions:
Mix the golden syrup (or corn syrup], butter, eggs, vinegar, ginger, cinnamon and cloves in a large mixing bowl.
Stir in the sugar.
Sift the flour, baking soda and salt into a bowl.
Mix into the syrup-sugar mixture to make a dough or batter.
Cover and put in fridge for a few hours.
Heat oven to 200 deg C/400 deg F. Grease baking tins.
Roll the dough between your palms into little balls the size of walnuts. Place these balls with space between them on greased baking tins.
Press each cookie just slightly flatter with the tines of a fork.
Bake about 12 - 15 mins or until nicely browned, in centre of oven.
Cool slightly in the tins, then cool completely on wire racks.
Keep in airtight tins. About 15 doz cookies.
Blue Cheese and Dried Cranberry Tossed Salad
Category: salad
By Michelle

This is a very tasty salad; a swanky version of a regular everyday salad. The addition of blue cheese and dried cranberries give it something special. Wherever it is brought people always ask for the recipe!

Ingredients:
4  hearts of romaine lettuce, chopped
½  English cucumber, sliced
¾ cup grape tomatoes, halved
½ cup chopped toasted pecans
½ cup dried cranberries
½ cup crumbled blue cheese
¾ cup balsamic vinaigrette

Directions:
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 258.3
Fat: 19.9 g
Saturated fat: 3.8 g
Carbohydrates: 19 g
Sugars: 9.9 g
Dietary fiber: 4.6 g
Protein: 5.3 g
Cholesterol: 8.4 mg
Sodium: 519.7 mg
Steak, Peppers and Mushrooms, Oh-My!


Ingredients:
green pepper, onion, fresh mushrooms, garlic cloves, Worcestershire sauce, tomato sauce, diced tomatoes, salt, pepper, oregano leaves

Directions:
In a large skillet (or a dutch oven], cook meat, onion and garlic until meat is brown.
Once meat is browned, add peppers and mushrooms and cook until tender (about 5-8 minutes].
Add rest of ingredients to pot and simmer for about 20 minutes.
Serve plain, with rice or with mashed potatoes.
Simple Swiss Chard
Category: side-dish
By THERESA_M

Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!

Ingredients:
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
¼ cup balsamic vinegar
salt and pepper to taste

Directions:
Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 171.5
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 10.9 g
Sugars: 5.7 g
Dietary fiber: 1.9 g
Protein: 2.5 g
Sodium: 250.5 mg
Sweet and Sour Sicilian Tuna
Category: world-cuisine
By JoAnna Porreca Schade

My grandmother made this recipe every Christmas Eve as part of the Feast of the Seven Fishes. We still make it today and it is my all time favorite!

Ingredients:
3 tablespoons olive oil
1 large onion, cut into chunks
4  tuna steaks
1 cup red wine vinegar
1 cup sugar

Directions:
Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet. Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm. Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 4 tuna steaks

Calories: 500
Fat: 11.8 g
Saturated fat: 1.8 g
Carbohydrates: 57.8 g
Sugars: 51.5 g
Dietary fiber: 0.6 g
Protein: 40.3 g
Cholesterol: 77.1 mg
Sodium: 64.2 mg
Beanie-Weenie
Category: everyday-cooking
By SARA R

This is one of my stepmother's recipes. Tastes good topped with grated sharp cheddar cheese. Any leftovers will taste even better the next day.

Ingredients:
1 (16 ounce) package hot dogs , cut into 1/4-inch slices
1 (28 ounce) can baked beans with pork
⅔ cup ketchup
2 tablespoons cider vinegar
¼ cup Worcestershire sauce
1 ½ teaspoons garlic powder
1 tablespoon chopped fresh parsley

Directions:
In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.

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

Calories: 433.1
Fat: 24.1 g
Saturated fat: 9.4 g
Carbohydrates: 40.5 g
Sugars: 21.3 g
Dietary fiber: 5.7 g
Protein: 16 g
Cholesterol: 48.9 mg
Sodium: 1702.8 mg
Savory French Crepes
Category: breakfast-and-brunch
By Allrecipes

At 611 Supreme in Seattle, authentic French crepes are filled with either savory or sweet fillings. In this recipe, a buckwheat crepe is filled with mushrooms, tomatoes, spinach, and Gruyere cheese.

Ingredients:
2  eggs
1 ½ cups milk
2 tablespoons butter
¼ cup buckwheat flour
¾ cup all-purpose flour
1 pinch salt
3 tablespoons butter
½ cup cremini mushrooms, sliced
½ cup oyster mushrooms, sliced
1 cup diced tomatoes
2 cups baby spinach leaves
4 teaspoons butter, divided
1 cup shredded Gruyere cheese, divided

Directions:
Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight. Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside. Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.

Prep time: 30 mins
Cook time: 15 mins
Total time: 8 hrs 45 mins
Yields: 4 crepes

Calories: 506.7
Fat: 34.1 g
Saturated fat: 20 g
Carbohydrates: 30.7 g
Sugars: 6.4 g
Dietary fiber: 2.4 g
Protein: 20.9 g
Cholesterol: 185.5 mg
Sodium: 369.5 mg
Very Yummy Whoopie Pies


Ingredients:
margarine, sugar, egg, flour, baking powder, baking soda, salt, milk, vanilla, margarine, marshmallow creme, confectioners' sugar, salt, warm water, vanilla

Directions:
For the cookie, preheat the oven to 375°F Cream together the margarine, crisco, and sugar.
Mix in the egg.
Beat in cocoa, flour, powder, soda, salt, milk, and vanilla.
Bake for 13-15 minutes Cool and fill.
For the filling, cream together the margarine, crisco, marshmallow creme, and 2 cups of the confectioners' sugar.
Beat in the salt, warm water, and vanilla.
Gradually beat in the other 2-3 cups confectioners' sugar.
Sandwich filling between two cookies. Enjoy!
Carnation Mashed Potatoes


Ingredients:
potatoes, Carnation Evaporated Milk, butter, margarine

Directions:
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 20 minutes or until tender; drain.
RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and ground black pepper.
NOTE: Chopped garlic, green onions, parsley, chives, sour or cream, cheese, crumbled bacon, mushrooms or shredded cheese may be added to mashed potatoes.
Air Fryer Apple Bombs
Category: desserts
By Yoly

These cinnamon-sugar-coated apple bombs made with refrigerated biscuits are a breeze to make. Kids love to help make these.

Ingredients:
¼ cup white sugar
½ teaspoon ground cinnamon
1 ¼ cups peeled, cored, and chopped apples
1 (16.3 ounce) package refrigerated biscuit dough (such as Pillsbury Grands!®)
avocado oil cooking spray

Directions:
Line the air fryer basket with parchment paper and preheat to 325 degrees F (165 degrees C). Mix sugar and cinnamon in a small bowl. Place apples into another bowl and top with 1 tablespoon of cinnamon-sugar mixture. Set aside. Separate each biscuit into 2, for a total of 16 pieces. Roll each piece into a 5-inch circle. Place 1 tablespoon of the apples onto each round and pinch to seal. Roll into a ball and place seam side-down in the basket, making sure they are not touching. Spray with avocado oil and air fry until golden brown, 6 to 8 minutes. Turn balls over and air fry for an additional 4 to 6 minutes. Cook in batches if necessary. Remove from air fryer, spray with avocado oil, and roll in remaining sugar-cinnamon mixture.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 16 apple bombs

Calories: 108.6
Fat: 3.9 g
Saturated fat: 1 g
Carbohydrates: 16.7 g
Sugars: 6.1 g
Dietary fiber: 0.4 g
Protein: 1.9 g
Cholesterol: 0.3 mg
Sodium: 285.1 mg
Paul's Awesome Low Carb Cream of Broccoli Soup


Ingredients:
unsalted butter, ground flax seeds, dried tarragon, dry mustard, white pepper, black pepper, chicken bouillon powder, water, heavy cream

Directions:
(1] Take a 4 quart pot and saute the onions in the butter for five minutes or until soft.
(2] Take Broccoli place in dish, place dish in microwave cook on medium for five minutes or until Broccoli warm. When done drain excess liquid from dish.
(3] Add all ingredients (Except broccoli to pot] bring to simmer and stir well.
(4] Once ingredients in pot are at a simmer add Broccoli and simmer for eight minutes.
(5] After 8 minutes have elapsed let soup cool enough to place in blender and blend for one minute until soup is smooth.  Then Serve.
Chicken Chimichangas


Ingredients:
low sodium chicken broth, chipotle chile in adobo, long grain white rice, canola oil, canola oil, onion, garlic cloves, chili powder, ground cumin, sharp cheddar cheese, fresh cilantro, all-purpose flour, water, flour tortillas

Directions:
1.  In a 2 cup liquid measuring cup, whisk broth and pepper.  Mix 1/2 cup of this mixture, rice, and 1/4t salt in a bowl.  Cover and microwave until liquid is absorbed, about 5 minutes.  Meanwhile, pat chicken dry and season with salt and pepper.
2.  In a Dutch oven, heat 1T oil over medium high heat until just smoking.  Cook onion until softened, about 5 minutes, then add garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.  Add remaining chipotle broth, partially cooked rice, and bring to a boil.
3.  Reduce heat to medium low, add chicken, cover, and cook until chicken's internal temperature is 160 degrees and rice is tender, about 15 minutes, flipping chicken about halfway through.  Remove chicken to a cutting board to rest for 5-10 minutes, then cut into 1/2 inch pieces and return to rice mixture, adding cheddar and cilantro, all in a large bowl.  Wash the pot.
4.  Whisk flour and water in a small bowl.  Microwave tortillas, covered, on a plate, about 1 minute.  Divide chicken mixture into 4.  Working with one tortilla at a time, place 1/4 of the chicken mixture in the center.  Brush edges of tortilla with flour paste, then wrap top and bottom of tortilla tightly over filling (fold side toward center, then fold in the sides--you might want to repaste the last pieces].
5.  Heat remaining 3c oil in Dutch oven over medium high heat until 325 degrees.  Place 2 chimis, seam down, in oil, and fry until deep golden brown, about 2 minutes a side.  Monitor your oil temperature, keeping it between 300 and 325 degrees.  Drain on a wire rack set inside a rimmed baking sheet.  Repeat with remaining chimis.
6. If you prefer a healthier version, you can bake them. 450 degrees for 8 to 10 minutes.
Serve.
Pure Key Lime Extract


Ingredients:
"key limes"

Directions:
Using a microplane, remove the zest from the limes.
Using a funnel, add the lime zest and 1/4 cup Everclear to a small sealable glass bottle.
Allow the alcohol to extract the flavor from the zest, about an hour is adequate (you will see the liquid turning a beautiful emerald green color].
Strain the liquid from the zest into another bottle.
Add the remaining 2 Tb Everclear to the zest and mix well, then strain the rinse into the previous liquid.
Discard the exhausted zest.
Cut 4 inches from a clean nylon stocking and pack tightly into the bottom of a small funnel to act as a filter.
Pour the extract into the funnel, with the nozzle in a clean sealable bottle (this is the final bottle to be used for storing the extract].
The packed nylon will filter the cloudy particulates from the extract, it will be slow but you need not be present for the extract to filter-you should see about 2 drops per second.
Keep the funnel covered until the extract has passed through it to minimize evaporation.
Seal the bottle and store in a refrigerator or other cool, dark place.
Meatballs for Spaghetti or Sandwiches


Ingredients:
lean ground beef, egg, milk, romano cheese, dried basil, dried oregano, cayenne pepper

Directions:
Mix spices with breadcrumbs and grated cheese.
Thoroughly combine with remaining ingredients, by hand.
Shape into balls.
Brown in olive oil on all sides, or alternatively, bake in 400 degree oven for approx.
20 to 30 minutes, till browned but not cooked through.
The meatballs maintain their shape better using the oven method.
Add to spaghetti sauce and simmer for 30 minutes before serving.
Delish Black Mission Figs!
Category: appetizers-and-snacks
By AndreaB

When I lived in California, I couldn't wait until the farmer's markets had figs...big, juicy, amazing to eat! They are hard to find in Colorado, and are less flavorful than the ones in CA. So I came up with this little appetizer to showcase some of my favorite ingredients.

Ingredients:
8  Black Mission figs, cut in half
¼ cup crumbled goat cheese, or as needed
3 slices prosciutto, trimmed of all fat and cut into strips
2 tablespoons honey, or to taste

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange fig halves, cut sides up, on a baking sheet. Top each fig half with goat cheese; lay prosciutto strips atop goat cheese layer. Broil figs in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes. Transfer the warm figs to a serving platter and drizzle with honey.

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

Calories: 197.4
Fat: 7.9 g
Saturated fat: 4.3 g
Carbohydrates: 28.2 g
Sugars: 25.2 g
Dietary fiber: 2.9 g
Protein: 5.9 g
Cholesterol: 20.7 mg
Sodium: 283.1 mg
Sweet N'spicy Mango Salmon


Ingredients:
mango, salmon, soy sauce, garlic, lemon juice, brown sugar, cinnamon, sugar, crushed red pepper flakes

Directions:
1. Preheat oven to 375 degrees.
2. Cut mango in to halves (watch for the pit] and peel off the skin. Julienne the mango in to long strips.
3. As sizes and amounts will vary, take aprox. 1/4 of the mango strips and place them in to a food processor or blender and puree them until a thick liquid is formed. Set the remaining 3/4 of the mango strips aside.
4. Mix together the mango puree, soy sauce, ginger, garlic, lemon juice, and brown sugar in a small bowl to form the sauce for the salmon.
5. Place the salmon filets in a shallow baking pan lined with foil. Heavily baste the salmon filets with the sauce, and pour remaining sauce around filets.
6. Mix together remaining mango strips, cinnamon, and sugar. Make sure that all mango strips are evenly coated.
7. Place mango strips around the salmon filets.
8. Sprinkle the filets and mango strips wit hthe crushed red pepper.
9. Fold up the sides of foil so that all ingrediants remain touching throughout the baking process.
10. Bake for 12-15 minutes, or until salmon flakes with a fork.
*larger filets may need longer cooking time.
Grandma's Homemade Banana Bread
Category: bread
By Jeannie Meyer

This recipe is a number one family favorite!!! It's been handed down from generation to generation. You can get creative by adding nuts, raisins or anything else that you want to throw in the batter

Ingredients:
1 ½ cups white sugar
½ cup butter, softened
3  bananas, mashed
2  eggs
2 cups all-purpose flour
½ teaspoon baking soda
⅓ cup sour milk
¼ teaspoon salt
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan. Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 8x4 inch loaf

Calories: 226.4
Fat: 7.1 g
Saturated fat: 4.2 g
Carbohydrates: 38.5 g
Sugars: 23.3 g
Dietary fiber: 1.1 g
Protein: 3.1 g
Cholesterol: 41.5 mg
Sodium: 136.4 mg
Hawaiian Bread Ham & Cheese Rolls


Ingredients:
butter, prepared yellow mustard, onions, poppy seeds, Worcestershire sauce, deli ham, swiss cheese

Directions:
Combine softened butter, mustard, grated onion, poppy seeds, and Worcestershire sauce to form a spread.
Without separating the rolls, slice the rolls horizontally.  Spread the butter mixture on both slices -- inside, not outside.  Layer the ham and cheese on bottom slices.  Top with the top slices.
Cut into individual rolls but keeping them together.  Wrap each package of now cut rolls tightly in foil and refrigerate until ready to bake.
Bake at 400 degrees for about 15 minutes, or until heated and cheese is melted.  Just pop the foil packets into the oven.  That easy!
You can also heat them in a baking dish -- just spray a little Pam or the like on the dish.
Better Than Bailey's


Ingredients:
eggs, sweetened condensed milk, vanilla extract, instant coffee

Directions:
Whip eggs in blender; add milk and vanilla.
Liquify coffee with  whiskey, then blend all ingredients.
Serve chilled.
Zucchini Bread with Dried Cranberries
Category: bread
By donna Thomas

These tangy loaves are moist and delicious!

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
2 tablespoons ground flax seed
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
3  eggs
1 tablespoon vanilla extract
½ cup white sugar
½ cup brown sugar
½ cup applesauce
½ cup vegetable oil
¼ cup shredded carrots
2 cups shredded zucchini
1 cup dried cranberries
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder, and baking soda in a bowl until evenly combined; set aside. Beat the eggs, vanilla, white sugar, brown sugar, applesauce, and vegetable oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini, cranberries, and walnuts until no dry spots remain. Divide the batter between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 30 mins
Cook time: 1 hr
Total time: 3 hrs 30 mins
Yields: 2 - 9x5 inch loaf pans

Calories: 179.6
Fat: 7.4 g
Saturated fat: 1.1 g
Carbohydrates: 26.3 g
Sugars: 12.9 g
Dietary fiber: 2.2 g
Protein: 3.3 g
Cholesterol: 23.3 mg
Sodium: 143.4 mg
Welsh Cheese and Bacon Muffins


Ingredients:
all-purpose flour, baking powder, fine sea salt, cheese, prepared mustard, cayenne, dried thyme leaves, eggs, butter, low-fat yogurt

Directions:
Method:
Sift the flour, salt and baking powder into a mixing bowl.
Add the rest of the ingredients and fold everything together with the lightest of touch, until just blended. DO NOT OVER MIX!
Spoon the mixture into the prepared muffin tins, bake in a preheated oven, gas4/180c/350f for 20-30 minutes until golden and firm.
Remove and allow to cool in the tin for 10 minutes.
Transfer onto rack to cool completely.
Slow Cooker Zucchini Soup
Category: soups-stews-and-chili
By JENNIFER0320

This is great as thick soup served with French bread or served over rice or noodles. Better the next day!

Ingredients:
1 ½ pounds sweet Italian sausage
2 cups 1/2-inch pieces celery
2 pounds zucchini, cut into 1/2-inch slices
2 (28 ounce) cans diced tomatoes
2  green bell peppers, cut into 1/2-inch slices
1 cup chopped onion
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon dried basil
¼ teaspoon garlic powder
6 tablespoons grated Parmesan cheese, or to taste

Directions:
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. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes. Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker. Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

Prep time: 30 mins
Cook time: 4 hrs 15 mins
Total time: 4 hrs 45 mins
Yields: 6 servings

Calories: 389.2
Fat: 23.6 g
Saturated fat: 8.5 g
Carbohydrates: 25.8 g
Sugars: 13 g
Dietary fiber: 6.3 g
Protein: 21.8 g
Cholesterol: 49 mg
Sodium: 2218.3 mg