xiaoxl/recipe_data huggingface dataset:
Buffalo Chicken Burgers with Blue Cheese Dressing
Category: main-dish
By Melissa Sweet

This burger delivers the bold flavors of Buffalo wings minus the mess and calories. Serve with additional hot sauce on the side.

Ingredients:
¼ cup light sour cream
¼ cup reduced fat blue cheese crumbles
¼ teaspoon Worcestershire sauce
1 ½ pounds ground chicken
¼ cup hot pepper sauce
½ teaspoon celery salt  (Optional)
¼ teaspoon poultry seasoning
½ teaspoon paprika
1 pinch cayenne pepper, or to taste
1 tablespoon hot pepper sauce
4  Kaiser rolls, split
4 leaves iceberg lettuce
½ cup diced celery

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside. Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties. Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 burgers

Calories: 374.2
Fat: 8.8 g
Saturated fat: 2.8 g
Carbohydrates: 25.3 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 45.5 g
Cholesterol: 110.7 mg
Sodium: 1110.8 mg
Stuffed Bell Peppers
Category: main-dish
By KDCG

Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.

Ingredients:
½ cup uncooked white rice
¾ cup water
4  green bell peppers
1  onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

Directions:
Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Cut tops off peppers, seed insides, and arrange peppers in a large baking dish.  Chop usable portion of the tops. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 532.3
Fat: 20.6 g
Saturated fat: 5.1 g
Carbohydrates: 38.2 g
Sugars: 9.3 g
Dietary fiber: 7.7 g
Protein: 57.3 g
Cholesterol: 18.1 mg
Sodium: 1395.7 mg
Canadian Bacon and Potato Omelet


Ingredients:
eggs, Canadian bacon, cilantro, salt, pepper, canola oil, green onion, potato, butter, sour cream, pico de gallo

Directions:
Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper.  Set aside.
In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes.  Remove potatoes to a plate and set aside.
Melt butter in the skillet and pour in egg mixture.  The eggs should begin to set around the edges almost immediately.  Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs.  Continue until eggs are set.
Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes.  Remove to a plate.
At this point, I cut the omelet in half and place on two plates.  I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
NOTE:  I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.
Chicken Satay
Category: world-cuisine
By BROWNYN

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

Ingredients:
2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6  skinless, boneless chicken breast halves - cubed

Directions:
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best. Preheat a grill to high heat. Weave the chicken onto skewers, then grill for 5 minutes per side.

Prep time: 2 hrs 10 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 12 servings

Calories: 162.4
Fat: 3 g
Saturated fat: 0.7 g
Carbohydrates: 4.1 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 28.8 g
Cholesterol: 68.4 mg
Sodium: 693.9 mg
Easy Cheesy Nachos


Ingredients:
tortilla chips, processed cheese, green onions, tomatoes

Directions:
Divide chips between six plates; set aside.
In a saucepan, warm chili until heated through.
Meanwhile, in another saucepan; heat cheese over medium-low heat until melted, stirring frequently.
Spoon chili over chips; drizzle with cheese.
Sprinkle with onions and tomato.
You've Gotta Be Kidding Onions
Category: appetizers-and-snacks
By DESERTBORN54

This recipe sounded too bizarre to be true, but once you try it, you're hooked! Serve with saltine crackers. It's a big hit at parties.

Ingredients:
4  Vidalia or other sweet onions
2 cups water
½ cup white vinegar
1 cup sugar
½ cup mayonnaise
1 teaspoon celery salt
saltine crackers

Directions:
Slice onions as thinly as possible, and place in a large bowl. In a small bowl, mix together water, vinegar and sugar; pour over onions. Cover, and marinate overnight in the refrigerator. Drain completely, then mix in mayonnaise and celery salt. Chill 2 to 3 hours. Serve with saltine crackers.

Prep time: 10 mins
Total time: 1 day
Yields: 12 servings

Calories: 245.3
Fat: 10 g
Saturated fat: 1.5 g
Carbohydrates: 36.9 g
Sugars: 18.4 g
Dietary fiber: 1.3 g
Protein: 2.6 g
Cholesterol: 3.5 mg
Sodium: 427.3 mg
I Can't Believe It's Not Ranch-Low Fat Ranch Dressing


Ingredients:
low-fat plain yogurt, nonfat yogurt, low-fat sour cream, nonfat sour cream

Directions:
"Mix all ingredients together.  Serve on salad, over a baked potato or with some crisp raw veggies."
Praline-Peach Muffins


Ingredients:
brown sugar, milk, vanilla, egg, all-purpose flour, baking powder, salt, pecans, butter, margarine, brown sugar, pecans

Directions:
Heat oven to 400ºF.
Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups.
To make Pecan Topping: Cut 1 tablespoon cold butter into 1/4 cup packed brown sugar and 1/4 cup chopped pecans (last three ingredients], using pastry blender or crisscrossing 2 knives, until crumbly. Set aside.
Beat brown sugar, milk, oil, vanilla and egg in large bowl with fork. Stir in flour, baking powder and salt just until flour is moistened. Fold in peaches and pecans.
Divide batter evenly among muffin cups (cups will be almost full]. Sprinkle with Pecan Topping.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Cool and enjoy.
Spirulina, Dates and Nuts Energy Bars


Ingredients:
sunflower seeds, flax seed, quick oats, banana, dates

Directions:
Preheat an oven to 300F (150C].
Cook the quick oats according to the instructions to avoid under cooking the oats or extra water.
In a food processor add the almonds, sunflower seeds and flax seeds and pulse until coarse. Do not blend the nuts too long because you want the texture of the nuts in the bar. Once blended put the nuts in a bowl large enough to accommodate the remaining ingredients.
Next, add the cooked oats, banana, dates, fresh spirulina paste and puree. Once smooth add the puree to the nuts and mix thoroughly.
Roll the paste into eight balls and put them on a baking tray.
Bake for 10 minutes. These balls are ready to eat once they have cooled or you can store in a refrigerator up for to one week.
Cheesy Rotini Pasta


Ingredients:
garlic, olive oil, dried basil, sugar, crushed tomatoes, salt, ground black pepper, rotini pasta, low-moisture part-skim mozzarella cheese

Directions:
1. In a large skillet over medium heat, saute garlic in oil until tender, about 2 minutes.
2. Stir in basil, sugar, and crushed tomatoes; season with salt and pepper and cook 15 to 20 minutes, until slightly thickened.
3. While sauce is cooking; cook pasta according to the directions on the box.
4. Mix pasta and sauce in a bowl, top with cheese.  Serve with a salad and carrot sticks.
Black-Eyed Pea Supper Dish


Ingredients:
bulk pork sausage, green pepper, onion, canned tomato, oregano, rosemary, black pepper, garlic clove, black-eyed peas, cheese

Directions:
Brown sausage in large skillet, crumbling with fork as it browns.  Drain any accumulated fat.
Add green pepper & onion to skillet with sausage and cook for 5 minutes.
Add tomatoes & seasonings, stir well.
Pour in blackeyed peas with the liquid in the can.  Cover & simmer for 15 minutes.
Serve hot with grated cheese on top.
Oriental Salad


Ingredients:
mayonnaise, sugar, rice vinegar, garlic powder, soy sauce, lettuce, carrot, cabbage

Directions:
Mix dressing ingredients until well combined ~ I use my stick blender for this.  Chill.
Pour over the mixed greens, carrots, and cabbage.
If there is leftover dressing, store in the refrigerator.
Daniel's Sandwich


Ingredients:
"ham"

Directions:
place the ham on one piece of bread, you can use butter if you want, but my brother doesn't like it so has it without.
top with lots of coleslaw.
place other piece of bread on top.
cut diagonaly in two and enjoy.
Striker's Potatoes O'Brien
Category: side-dish
By STRIKER

I'm tired of buying this at the store, so I decided to make my own. In my opinion, this is the best way to prepare potatoes for a typical breakfast. This recipe lasts a long time in the freezer. Just pull the bag out of the freezer and toss as much as you want onto a hot pan or griddle. Add more vegetable oil when cooking if needed. Enjoy.

Ingredients:
6 large russet (baking) potatoes
1 large green bell pepper, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
¼ cup vegetable oil

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice. Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer. To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 291.3
Fat: 7.2 g
Saturated fat: 1.2 g
Carbohydrates: 52.3 g
Sugars: 4.3 g
Dietary fiber: 7.2 g
Protein: 6.2 g
Sodium: 18.8 mg
Perfect Sausage Pinwheels


Ingredients:
Bisquick baking mix, milk, sausage

Directions:
Heat oven to 450°F.
Create dough with Bisquick mix and milk.
On wax paper, roll out dough. Make it as close to a large thin square as possible (don't need to be perfect].
Spread out sausage (uncooked] on dough. (it spreads easier if you put sausage in microwave for a 20 to 30 seconds].
Start on one side and roll toward the other, creating a large log shape.
(wrap up in wax paper and put a towel over it and place in the freezer for around 15 minutes if you want to slice easer. This is not necessary though].
Slice into 1/2 inch pieces.
Bake for 10 to 12 minutes, or until golden brown.
Grilled Swordfish
Category: seafood
By BKATBSC

A quick and simple swordfish recipe perfect for any night of the week.

Ingredients:
4 (8 ounce) swordfish steaks
½ cup teriyaki sauce
2 tablespoons margarine, softened
1 teaspoon garlic powder

Directions:
Preheat outdoor grill for medium heat. Marinate swordfish in teriyaki sauce for 5 minutes per side. Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve.

Prep time: 10 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 4 Servings

Calories: 349.6
Fat: 14.2 g
Saturated fat: 3.4 g
Carbohydrates: 6.2 g
Sugars: 5.3 g
Dietary fiber: 0.1 g
Protein: 46.2 g
Cholesterol: 86.4 mg
Sodium: 1621.5 mg
Coco-Cola Icing
Category: desserts
By Robin

Chocolate cola icing perfect for the Coco-Cola Cake.

Ingredients:
6 tablespoons cola-flavored carbonated beverage
3 tablespoons unsweetened cocoa powder
½ cup butter
4 cups confectioners' sugar
1 cup chopped walnuts
1 teaspoon vanilla extract

Directions:
Bring to boil butter, cocoa, and cola drink.  Remove from heat and stir in confectioners' sugar, chopped nuts, and vanilla.  Top cake while hot.

Yields: 1 -1/2 cups

Calories: 353.4
Fat: 17.1 g
Saturated fat: 6.7 g
Carbohydrates: 51.3 g
Sugars: 48.4 g
Dietary fiber: 1.3 g
Protein: 2.2 g
Cholesterol: 24.4 mg
Sodium: 66.8 mg
Best Ever Pad Thai


Ingredients:
garlic, onion, lemongrass, boneless pork loin, sugar, fish sauce, fresh lime juice, ketchup, black pepper, eggs, bean sprouts, chives, fresh cilantro, peanuts

Directions:
Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.
Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.
Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.
Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste] as table condiments, if desired.
Dirty Martini


Ingredients:
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Directions:
"Add olive juice and Smirnoff No.21 Vodka. Stir and strain into a pre-chilled martini glass. Garnish with cold olives."
Green Peas Corn Soup


Ingredients:
red onion, green peas, milk, salt, pepper, cilantro

Directions:
Heat oil in pan , add diced red onions., add ginger garlic paste and fry onion., Put peas,corn in a bowl with water and microwave it for 3-4 minutes., Grind onions, peas,corn., Add back the blended mixture to hot pan. Add 1/2 cup milk. Heat for few minutes., Add salt, pepper and decorate with cilantro., Now soup is ready -- .
Garlic Butter Shrimp
Category: seafood
By Swanky Jay

Delicious, satisfying, and oh-so-comforting garlic butter shrimp. Serve over rice or pasta.

Ingredients:
½ cup butter
2 pounds frozen medium shrimp
2 tablespoons garlic powder, or more to taste
¼ cup water
2 tablespoons cornstarch
salt and ground black pepper to taste

Directions:
Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder. Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.

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

Calories: 204
Fat: 12.5 g
Saturated fat: 7.5 g
Carbohydrates: 3.3 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 19 g
Cholesterol: 203.3 mg
Sodium: 300.6 mg
Uncle Bill's Meat Loaf With Chickpeas


Ingredients:
onion, garlic cloves, lean ground beef, ground beef, canned chick-peas, egg, chili sauce, Dijon mustard, Worcestershire sauce, Tabasco sauce, ground cumin, salt, black pepper, parsley, green pepper, chili sauce, Dijon mustard

Directions:
Preheat oven to 350°F.
In a food processor, puree' onion and garlic.
In a large bowl, combine onion/garlic puree', both ground beef, chickpeas, breadcrumbs, beaten egg, chili sauce, Dijon mustard, Worcestershire sauce, hot pepper sauce, cumin, salt, pepper and parsley; mix well to blend.
Transfer mixture to a lightly oiled 9" x 5" loaf pan, press mixture firmly down and smooth the top.
Cover with aluminum foil and bake in preheated 350 F oven for 45 minutes or until tested with a thermometer inserted into the center of the loaf; shoud read at least 160 - 165°F.
In the meantime, prepare the topping in a small bowl, combine chili sauce and Dijon mustard.
Remove loaf from oven and drain any fat that may have accumulated.
Spread the chili sauce/Dijon mixture over the loaf.
Immediately return meat loaf to oven and bake uncovered for another 30 minutes at 350°F.
Remove from oven and let rest for about 15 minutes before slicing.
This meat loaf is excellent eaten cold in a sandwich.
Grilled Lemongrass Pork Skewers


Ingredients:
fish sauce, soy sauce, lime juice, sugar, lemongrass, shallot, garlic cloves, cilantro, peanuts

Directions:
In a large bowl, stir together fish sauce, soy sauce, lime juice, sugar and oils until sugar has dissolved. Add lemongrass, shallot, garlic and pork. Mix to coat meat well. Marinate in the refrigerator for 30 minutes.
Thread pork loin onto skewers.
Heat a large, well-oiled non-stick skillet or grill pan to medium-high heat. Working in batches, cook skewers until lightly browned and cooked all the way through. Remove skewers to a serving platter and garnish with fresh cilantro, mint and chopped peanuts.
Can also be cooked on the grill.
Swiss Chard and Salmon Frittata


Ingredients:
eggs, water, olive oil, onion, garlic, swiss chard, fresh basil, parmesan cheese

Directions:
Whisk together eggs and water in a small bowl, and set aside.
Heat olive oil in an 8 inch non-stick skillet over medium high heat.
Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes or until the leaves are wilted. Remove mixture from skillet and reserve.
Using a paper towel, wipe skillet clean and then reheat over medium heat.
Spread swiss chard mixture and salmon over the bottom of the skillet.
Por egg mixture overtop, and cook for about 5 minutes, or until the bottom is golden and the eggs have set.
Sprinkle with Parmesan cheese on top.
Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fuly cooked.
Remove from skillet and cut intop four wedges.
The Swiss chard can be easily replaced by fresh spinach, rapini, or kale leaves.
Sugar Free Blueberry Slushie (Almost Ice Cream)


Ingredients:
frozen blueberries, Splenda sugar substitute, water

Directions:
Combine in a food processor (or blender] at high speed until blueberries and yogurt form a stiff slush.
Enjoy.
Raspberry Cheesecake Brownies


Ingredients:
sugar, vanilla, eggs, flour, baking powder, salt, cream cheese, egg, sugar, vanilla, chocolate chips

Directions:
Preheat oven to 350 degrees F.
Make the brownie base.  Blend oil, sugar, eggs, and vanilla in a mixing bowl.  Beat well with a spoon or spatula.  Combine dry ingredients in a separate bowl and slowly add to the egg mixture until well blended.  Set aside.
Make the cheesecake topping.  Soften the cream cheese.  Add the eggs, sugar, and vanilla.  Beat with a whisk until smooth.  Set aside.
Assemble the brownies.  Grease a 9 inch square pan.  Add the brownie base and level batter.  Dollop small portions of raspberry preserves over the batter.  Drizzle cheesecake topping over the batter to evenly cover it.  Run a knife through (about 5 times in each direction] to swirl the brownie and cheesecake batters.  Sprinkle with chocolate chips.  Bake at 350 degrees F for 45 minutes or until a toothpick comes out clean from the center.
Oven Baked Hash Browns Casserole


Ingredients:
frozen hash browns, onion, sour cream, cheddar cheese, butter, salt, pepper

Directions:
Mix hash browns and chopped onion.
Blend sour cream, cream of chicken soup and cheddar cheese together.  Stir into mixture.
Put in a greased 9x13 pan.
Mix melted butter and crushed corn flakes together.  Sprinkle on top.
Bake in a 350 degree oven for 1 hour and 15 minutes.
Crescent-Taco Roll


Ingredients:
ground turkey, low-fat cheddar cheese, lettuce, tomatoes, green peppers, fat free sour cream

Directions:
Preheat oven to 375.
Brown meat and drain fat.
Follow taco mix preparation directions, make sure all water gets absorbed.
Add cheese to meat and stir until meat sticks together and cheese is melted.
On a 13-inch baking stone or large size pizza pan, arrange rolls with points outside and bases together. It helps to arrange a square with 4 of the rolls, and then arrange the rest of the rolls in a circle around the square with points facing out.
Spoon taco mix over rolls, fill in and fold points over taco mix, pinch to seal.
Bake for 11-13 minutes. (Longer times may be necessary to ensure rolls are fully cooked.].
Serve with lettuce, tomato, peppers, sour cream, taco sauce, or any taco toppings of your choosing.
Can be sliced like a pie or cut into squares.
Easy Orange Julius


Ingredients:
milk, cherries

Directions:
Pour milk and orange juice in a cup., Stir., Cut cherry in half and take the seed out., Put cherry in cup., Stir., Enjoy!
White Turkey Chili


Ingredients:
cannellini beans, nonfat milk, green chilies, fresh parsley, garlic powder, ground cumin, dried oregano, nonfat sour cream

Directions:
In a large saucepan, combine the first 10 ingredients; bring to a boil.
Reduce heat, cover and simmer 25-30 minutes, until heated through.
Garnish with sour cream.
Spicy Fruit Salsa With Cinnamon Sugar Pita Chips


Ingredients:
brown sugar, honey, rhubarb, tart cherries, zucchini, crushed pineapple, red onion, garlic, of fresh mint, orange zest, butter, sugar, cinnamon, cayenne pepper

Directions:
In a large bowl combine brown sugar, honey and balsamic vinegar.
Add next 9 ingredients and combine well.
Transfer to serving dish and garnish with slice of orange and sprig of mint.
Serve with Sugar/Cinnamon Chips.
Combine sugar, cinnamon and (cayenne, if using] in a small bowl.
Split each pita bread into two halves.
Score with sharp knife, but don’t cut completely through.
Spread each half lightly with butter.
Sprinkle each half with cinnamon/sugar mixture.
Place on cookie sheet and bake at 350 degree oven for 7-10 minutes or until lightly brown.
Cool and break into pieces.
Serve with Salsa.
Minestrone With Tortellini Soup


Ingredients:
Italian sausage, onion, beef broth, red wine, tomatoes with juice, carrots, celery, catsup, garlic cloves, zucchini, green pepper, parsley, salt, pepper, parmesan cheese

Directions:
Remove sausage from casings.  In a 5 quart (or larger] pot brown sausage.  Drain excess fat.  Add onions.  Saute until tender.
Add beef broth, wine, tomatoes, carrots, catsup, Italian seasoning, garlic and celery.  Bring to a boil.  Simmer 30 minutes.  Skim excess fat.
Stir in zucchini, tortellini, green pepper, and parsley.  Simmer 30 minutes, covered, or until tortellini are tender.
Season with salt and pepper.
Serve with grated parmesan cheese to sprinkle on top.
Enjoy!
Apples and Cinnamon Breakfast Quinoa


Ingredients:
quinoa, water, cinnamon, vanilla extract, unsweetened applesauce, golden raisin, milk, apple, pecans

Directions:
Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.