xiaoxl/recipe_data huggingface dataset:
Apple Pork Chops
Category: main-dish
By MNKENNEY

I started making this dish a few years ago after apple picking with my children. I was looking for something different to do with some of the apples and this sure is delicious! We all enjoy it and hope you do too!!

Ingredients:
2 tablespoons vegetable oil
½ cup chopped onion
4 raw chop with refuse, 113 g
(blank) 4 ounces (1/2-inch thick) pork chops
½ teaspoon salt
ground black pepper to taste
2 medium (2-3/4" dia) (approx 3 per lb)s apples - peeled, cored and sliced
2 tablespoons brown sugar
½ teaspoon ground mustard
⅛ teaspoon ground cloves
¾ cup hot water

Directions:
Preheat oven to 375 degrees F (190 degrees C). Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil. Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion. In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 232.2
Fat: 11.4 g
Saturated fat: 2.5 g
Carbohydrates: 18.2 g
Sugars: 14.6 g
Dietary fiber: 2 g
Protein: 14.8 g
Cholesterol: 36 mg
Sodium: 316.3 mg
Ginger Spice Crunchy Granola


Ingredients:
brown sugar, molasses, pure vanilla extract, salt, rolled oats, cinnamon, ground cardamom, nutmeg, ground ginger, pecans

Directions:
Heat oven to 275 degrees F.
Line 2 cookie sheets with parchment paper.
Combine brown sugar, orange juice, and molasses in a large pot; stir frequently until sugar is completely dissolved.
Remove from heat and stir in vanilla and salt.
Add oats, nuts, and spices to brown sugar mixture.
Mix thoroughly until all oats are coated.
Spread onto cookie sheets and bake 40-50 minutes, stirring once, until golden brown.
When granola has cooled completely, add fruits if you wish and store in airtight container.
Stuffed Shells IV
Category: meat-and-poultry
By Barbara

Wonderful stuffed shells - makes two 9x13 pans full!  You can also freeze them on a cookie sheet and have them when company shows up!

Ingredients:
1 (12 ounce) package jumbo pasta shells
8 ounces mushrooms, diced
3 cloves garlic, minced
1  onion, chopped
1 pound ground turkey
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 tablespoons chopped fresh parsley
2 cups cottage cheese
1 cup freshly grated Parmesan cheese
1 (32 ounce) jar spaghetti sauce
1 (8 ounce) package mozzarella cheese, shredded

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water. In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese. Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese. Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 14 servings

Calories: 323.4
Fat: 11.3 g
Saturated fat: 4.9 g
Carbohydrates: 30.9 g
Sugars: 7.4 g
Dietary fiber: 3.5 g
Protein: 24.4 g
Cholesterol: 54.4 mg
Sodium: 621.6 mg
Nut Burgers


Ingredients:
brown lentils, carrot, peanut butter, soy sauce, dried basil, dried oregano, fresh parsley, asafoetida powder, sweet paprika

Directions:
Preheat oven to 200°C.
Combine all ingredients in a large bowl and knead well.
Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into patties.
Arrange patties on a lightly oiled baking tray and place into oven until they dry out a little and darken slightly (around 20 minutes for my oven].
(Burgers can now be refrigerated or frozen until needed].
Pan-fry in oil until hot.
Crispy Southwest Salad
Category: salad
By Farmland

This layered salad in a jar is a hearty meal with cubed ham, crumbled bacon, salad greens, corn, roasted peppers, shredded cheese, tomatoes and tortilla strips.

Ingredients:
1  quart-size canning jar
6 slices Farmland® Thick Cut Bacon
1 package Farmland® Cubed Ham
½ cup red peppers, roasted, sliced
½ cup corn
8  cherry tomatoes, halved
1 ounce Monterey Jack cheese, shredded
2 cups mixed salad greens
¼ cup crispy tortilla strips
¼ cup salsa

Directions:
Cook bacon in skillet then crumble on paper towel. Heat oven to 425 degrees F. Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray. Bake for 10 minutes, tossing half way through. Layer roasted corn in the bottom of the mason jar. Top corn layer with halved cherry tomatoes. Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens. Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips. Pair with your favorite dressing or salsa.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 455.4
Fat: 24.9 g
Saturated fat: 10.4 g
Carbohydrates: 25 g
Sugars: 3.8 g
Dietary fiber: 4.1 g
Protein: 34.4 g
Cholesterol: 42.6 mg
Sodium: 2069.4 mg
Senor Caesar Salad Dressing
Category: side-dish
By Craig Mayer

Yummy, spicy, Caesar dressing recipe. Garnish with Parmesan cheese.

Ingredients:
5  anchovy fillets
8 cloves garlic
1 tablespoon fresh lime juice
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
1 teaspoon pureed chipotle peppers
1 teaspoon capers
2 drops hot pepper sauce, or to taste
1 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons water, as needed

Directions:
Blend anchovy fillets, garlic, lime juice, mayonnaise, Worcestershire sauce, Dijon mustard, black pepper, chipotle pepper, capers, and hot pepper sauce in a blender until smooth. Stream oil into the anchovy mixture while continuing to blend until the oil is fully emulsified into the mixture; repeat with the vinegar. Thin dressing with water if too thick.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 132.3
Fat: 14.3 g
Saturated fat: 2 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 1.4 mg
Sodium: 72.4 mg
Carrot Nut Bread


Ingredients:
carrots, sugar, eggs, all-purpose flour, whole wheat flour, baking powder, salt, ground cinnamon, ground cloves

Directions:
Heat oven to 350 degrees.  Grease bottom only of loaf pan.
Mix carrots, sugar, oil and eggs in large bowl with spoon.  Stir in remaining ingredients; pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Loosen sides of loaf from pan; remove from pan to wire rack.  Cool completely, about 2 hours, before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Trix Treats


Ingredients:
margarine, butter, marshmallows

Directions:
Butter or spray a 13 x 9-inch baking pan.
Melt margarine in a large saucepan over low heat.
Add marshmallows, stirring constantly until melted. Remove from heat.
Stir in drink mix.
Quickly add cereal, stirring until all pieces are evenly coated.
Pour into baking pan, cover with wax paper and press cereal mixture down firmly into pan.
Allow to cool, remove wax paper and cut into squares.
Enjoy!
Farm-Fresh Strawberry Ice or Slush


Ingredients:
sugar, water, strawberries, lemon juice

Directions:
In a saucepan, heat sugar and water until sugar is dissolved.
Dump berries into blender and whip 15 seconds, add the sugar-water; blend some more.
Then add the lemon juice and blend again.
Pour into two 13x9 cake pans (or just one, but it will take longer to freeze].
Freeze pans for 4-6 hours (NOT SOLID].
SERVING OPTION #1:  just before serving, whip mixture in blender, spoon into bowls and serve.
SERVING OPTION #2:  scrape spoons-ful into chilled tumbler, half-full, then add 7-Up or Sprite for an icy drink.
VARIATION:  Replace strawberries with raspberries, mango, pineapple (adjust the sugar accordingly].
ALCOHOLIC KICK:   Add a shot of rum, brandy or vodka---uuummm!
Whipped Hot Chocolate
Category: drinks
By Lori

A simple twist to hot chocolate.

Ingredients:
1 cup milk
⅓ cup white sugar
2 tablespoons sweetened cocoa powder
1 teaspoon vanilla extract
1 pinch salt
2 (1 ounce) squares semisweet baking chocolate, broken into pieces
1 cup heavy cream

Directions:
Heat milk in a small saucepan over low heat until the milk begins to steam. Whisk in the sugar, cocoa powder, vanilla extract, and salt until dissolved. Stir in the chocolate until melted. Remove saucepan from heat, and allow to cool slightly. Beat the heavy cream in large mixing bowl with an electric mixer until stiff peaks form. Gently fold the whipped cream into the hot chocolate. Serve immediately.

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

Calories: 384.5
Fat: 28 g
Saturated fat: 17.1 g
Carbohydrates: 31.5 g
Sugars: 28.8 g
Dietary fiber: 1.1 g
Protein: 4.4 g
Cholesterol: 86.5 mg
Sodium: 66.3 mg
Yuletide Corned Beef


Ingredients:
corned beef brisket, dried parsley, ground mustard, garlic cloves, dried thyme, ground black pepper, ground cloves, ground nutmeg, onion, butter, apples, cranberry sauce

Directions:
Preheat oven to 265 degrees F. (If you're using a crock pot, set it on low.].
If the corned beef came with a packet of seasoning and spices, you can discard it or save it for another meal; you won't need it here.
Rinse the corned beef brisket, and place in an enameled oven-safe cooking pot, such as a cast iron dutch oven. (The acidity of the orange juice can affect the seasoning in a bare iron pot, which is why an enameled cooking pot should be used.].
Add spices as listed: parsley, mustard, garlic, thyme, pepper, cloves, nutmeg.
Spread diced onion over the brisket, add butter on top.
Pour orange juice into the pot.
Add sliced apples on top of the onions.
Cover the pot and place in the preheated oven.
Cook for 8 hours. The meat will be tender enough to pull apart with a fork.
Serve beef with cranberry sauce topping. Mashed potatoes make a good accompanying side dish.
Crock Pot Roasted New Potatoes With Garlic and Herbs


Ingredients:
boiling potatoes, garlic cloves, olive oil, dried rosemary, kosher salt, coarse sea salt, dried thyme

Directions:
Yukon Gold, baby new red or white potatoes work well for this recipe.
Scrub the potatoes and drain them.
Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary, salt, and thyme.
With a spoon or your hands, toss the potatoes and garlic to coat them lightly witht the oil and herbs.
Spread out the potatoes as evenly as possible in the crock.
Cover and cook on High until the potatoes are tender withen pierced with a sharp knife, 2 1/2 to 3 1/2 hours.
Serve immediately.
Grilled Corn on the Cob With Chili Lime Mayo


Ingredients:
mayonnaise, chili powder, parmesan cheese, fresh lime juice

Directions:
Open husks, but leave attached, and remove silks from corn; replace husks and soak corn in cold water 10 minutes.
Meanwhile, heat indoor or outdoor grill over medium heat.
Remove corn from water and cook, turning occasionally, 15 minutes until tender; place in warm oven until ready to serve.
While corn is cooking combine mayonnaise, chili powder, and Parmesan in a small bowl; thin to desired consistency with fresh lime juice.
To serve, remove husks and spread corn with chili lime mayo.
Banana Nut Coffee Cake


Ingredients:
bananas, sugar, brown sugar, eggs, vanilla, brown sugar, cinnamon

Directions:
Put bananas and oil in blender and liquefy.
Add banana mixture and sugars to cake mix.
Beat with electric mixer for 30 seconds at low speed.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
Beat at medium speed for 2 minutes.
Combine 1/3 cup brown sugar, nuts and cinnamon in a small bowl.  Stir until blended.
Pour half of batter into a greased and floured Bundt or Tube pan (can use cinnamon-sugar mix instead of flour].
Sprinkle sugar, nut, cinnamon mixture over batter.
Pour remaining batter into pan.
Bake at 350 degrees for 55-60 minutes.
Sailing Starters


Ingredients:
melon, prosciutto

Directions:
Cut the melon in half., Clean the seeds out of it with a tablespoon., Cut the melon in slices, about 2 inches thick., Cut the melon peel away., Arrange the slices., Roll up the ham and fix with tooth pick.
Easy Chocolate Martinis for Two
Category: uncategorized
By thehungryscientist

Toast your love with this recipe made just for two. Creamy and chocolaty, it's a post-dinner drink and dessert in one.

Ingredients:
sparkling sugar
4 tablespoons chocolate syrup (such as Hershey's®), or to taste
ice cubes as needed
3 fluid ounces vodka
2 fluid ounces chocolate liqueur (such as Godiva®)
1 fluid ounce white creme de cacao
1 fluid ounce half-and-half
2 cherries maraschino cherries

Directions:
Pour sugar onto a small plate. Wet the rims of 2 martini glasses with water, then dip rims in sugar to coat. Drizzle 1 tablespoon chocolate syrup onto the inside of each glass. Put ice in a cocktail shaker. Add vodka, chocolate liqueur, creme de cacao, half-and-half, and remaining chocolate syrup. Cover and shake until outside of shaker has frosted. Strain into prepared glasses. Garnish with additional syrup and maraschino cherries.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 martinis

Calories: 397.5
Fat: 2.3 g
Saturated fat: 1.3 g
Carbohydrates: 50.2 g
Sugars: 40.4 g
Dietary fiber: 1 g
Protein: 1.3 g
Cholesterol: 5.6 mg
Sodium: 36.1 mg
Family Carrot Cake


Ingredients:
granulated sugar, vanilla, flour, baking soda, baking powder, salt, cinnamon, carrots, pecans, pecans, butter, cream cheese, icing sugar, pecans

Directions:
Cake.
Preheat oven to 350*.  Grease and flour 9”x13” inch pan.
In large bowl beat eggs, oil, granulated sugar and vanilla.
In medium bowl, stir flour baking soda, baking powder, salt and cinnamon.  Incorporate dry ingredients to creamy mixture.
Add carrots, mix and fold in pecans.
Pour batter in prepared pan.
Bake 45 minutes until tester inserted in centre of cake comes out clean.  Let cool.  Frost with cream cheese frosting.
Frosting.
In medium size bowl, mix butter and cream cheese till smooth.
Add almond extract. Gradually add icing sugar and beat till mixture is homogeneous.
Spread over cooled cake; decorate with pecan halves.
Tip; Use your food processor to grate the carrots.
Chocolate Raspberry Cake


Ingredients:
eggs, water, milk, fresh raspberry

Directions:
Prepare cake mix as directed in 9" round cake pans., Prepare mousse mix as directed except use the milk and liqueur for the liquid., Split each cake layer in half horizontally with a serrated knife., Place bottom of one layer on a cake plate., spread with 1/3 cup of the fudge topping., Spread 1/2 cup of the mousse over the fudge topping., Repeat layers two more times., Top with last cake layer., Finish frosting the cake with the remaining mousse., Cover and chill throughly., Garnish with fresh raspberries before serving.
All-Natural Strawberry Sauce


Ingredients:
fresh strawberries, honey, vanilla bean

Directions:
Roughly chop the strawberries and toss the pieces into a 2 quart saucepan.
Add honey, vanilla bean, and seeds and bring to a boil. You may have to add ¼ C of water, depending on how juicy your strawberries are. Cook the mixture until the strawberries are tender and cooked, about 10 minutes. As long as you leave the mixture on medium heat, you can walk away from pot. Just make sure the pot has enough moisture so the sauce won’t burn (you can add more water if necessary].
When the strawberries are cooked and the sauce thickens to a syrup-like consistency, add the balsamic vinegar and continue to cook for a few minutes longer to thicken again.
Sunny Citrus Pound Cake


Ingredients:
all-purpose flour, salt, baking powder, baking soda, unsalted butter, granulated sugar, eggs, orange zest, lemons, zest of, plain yogurt, granulated sugar, lemon juice

Directions:
Cake: Combine the flour, salt, baking powder and baking soda; set aside.
Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
Add the zests.
Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
Cool for 10 minutes in the pan, then remove to a wire rack.
Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
Poke holes in the cake with a toothpick, skewer or fork.
Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.
Shrimp Etouffee


Ingredients:
white pepper, black pepper, kosher salt, dried marjoram, dried basil, onion, green pepper, celery, canola oil, butter, flour, parsley, rice, shrimp

Directions:
combine the seasoning mix ingredients in a small bowl and set aside.
In a blender, pour can of vegetable soup and puree.  Once smooth, add water to 3 cups.  Re-puree until smooth.  Set aside.
In a separate bowl combine the onions, celery, and bell peppers. In a large skillet (preferably cast iron], heat the oil over high heat until it begins to smoke, about 4 minutes.
Gradually whisk in the flour , stirring until smooth.
Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes.
Remove from heat and immediately stir in the vegetables and 1 T of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes. In a 2-qt saucepan bring 2 cups of the vegetable soup mixture to a boil over high heat.
Gradually add the roux and whisk until thoroughly dissolved all the time reducing the temp to prevent scorching of overboil.
Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly.
Remove from heat and set aside. In a 4-qt saucepan melt 1 stick of butter over medium heat.
Stir in shrimp and saute 1 minute, stirring constantly.
Add the remaining stick of butter, the puree mixture and the remaining 1 cup puree; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly stirring to prevent sticking/scorching/burning.
Add the remaining seasoning mix, stir well and remove from heat.
Famous Butler Hot Dog Shoppe Chili Sauce


Ingredients:
ground beef, salt, chili powder, paprika, ground cloves, nutmeg, black pepper, sugar, ketchup, water, water, flour

Directions:
Brown and chop the ground meat in a 4 quart.
pan.
Drain off excess grease.
Add each of the spices, one at a time, and stir after each one.
After all the spices are in the mixture, it should be a pastey consistency.
Add the ketchup; stir in the water.
Bring to a boil, stirring constantly.
Keep the heat low and simmer for 2 hours.
Add the flour and water mixture.
This mixture will blend easily if you mix in your blender before adding to the rest of the sauce.
The excess sauce may be frozen.
This sauce is supposed to be from the famous hot dog shop in my area.
Shrimp Victoria


Ingredients:
medium shrimp, onion, butter, mushroom, butter, sour cream, flour

Directions:
Saute shrimp and onions in 4 T. butter, until shrimp are pink, about 2 minutes., Add mushrooms, and cook 5 minutes., Add remaining remaining 2 T. butter, flour, salt, and pepper. Mix well., Stir in sour cream, but do not boil., Serve hot over rice, flavored with juice of 1 large lemon.
Grilled Shrimp Fajitas
Category: world-cuisine
By thedailygourmet

Grilled shrimp fajitas get a helping hand from a packet of marinade mix. Top with crema con sal, cilantro, and shredded asadero cheese.

Ingredients:
¼ cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons water
1 (1.06 oz) packet mojito lime marinade mix (such as McCormick's® Grill Mates)
2 pounds raw jumbo shrimp, shelled and deveined
1  serving cooking spray
1 large onion, sliced into 1/2-inch rings
2 each yellow bell peppers, quartered
2 each red bell peppers, quartered
1 (8 ounce) package fajita-size flour tortillas

Directions:
Combine oil, vinegar, water, and marinade mix in a large bowl. Add shrimp and marinate for 30 minutes. Preheat the grill to 300 degrees F (150 degrees C) and oil the grate with cooking spray. Add onions to the hot grill, keeping rings intact. Add bell peppers. Grill for 3 to 5 minutes per side. Transfer to a cutting board and chop roughly. Grill shrimp until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl covered with aluminum foil to keep warm. Heat tortillas on the hot grill for 1 to 2 minutes. Assemble fajitas with onion, peppers, and 3 to 4 shrimp per tortilla.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 508.4
Fat: 20.2 g
Saturated fat: 3.7 g
Carbohydrates: 36.3 g
Sugars: 5.1 g
Dietary fiber: 3.6 g
Protein: 42.8 g
Cholesterol: 345.6 mg
Sodium: 762.1 mg
Chicken and Roasted Red Pepper Panini Style Sandwiches


Ingredients:
mozzarella cheese, mayonnaise, focaccia bread, olive oil flavored cooking spray

Directions:
Cut 8 thick slice of Foccacia bread.
Mix mayonaisse and Ranch dressing in small bowl.
Spread mayo mixture on 4 slices of Foccacia.
On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together].
Top each sandwich with remaining slices bread.
Spray frying pan with Olive Oil spray (or other cooking spray].
Fry each sandwich on medium until they are golden brown.
Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
Enjoy!  These are so yummy!
Spinach Nuggets


Ingredients:
frozen chopped spinach, eggs

Directions:
Heat oven to 375F.
1. Lightly coat a baking sheet with olive oil and set aside.
2. Combine all remaining ingredients and mix well. *Add seasonings if you  like - garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired.
3. Shape mixture into nuggets or fun shapes such as squares or squigglies etc.and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm
You can "roll" this out and then try using small cookie cutters to make these into fun shapes!
Honduran Hotty Shrimp


Ingredients:
water, tomatoes, red onions, garlic, chipotle peppers, tomato paste, salt, canola oil, shrimp

Directions:
Put the water, tomatoes, 1/2 of an onion, and garlic into a large pot over high heat and bring to a boil.
Reduce heat and simmer until the tomatoes are soft.
Remove from heat and let sit to cool for 2 minutes.
Pour into a blender and add the chipotle, tomato paste and salt and blend.
Slice the remaining red onions.
Heat the oil in a large sauté pan over medium-high heat.
Saute the remaining onions and until golden brown.
Stir in the shrimp and garlic salt and cook for 2-3 minutes, the shrimp should just turn pink.
Pour sauce over shrimp and let simmer for 4 to 5 minutes.
Serve over rice, if desired.
Macaroni & Hamburger One Dish Crock Pot  Casserole


Ingredients:
ground beef, onion, elbow macaroni, whole corn, beef broth, salt, pepper, chili powder, brown sugar, sharp cheddar cheese

Directions:
Brown hamburger and onions in the oil.
Combine all other ingredients in the crockpot (Except for the cheese]
Cover and cook 1 hour on high then turn your crockpot to low and cook for an additional 4 hours.
When finished cooking sprinkle the cheese on top and let sit in the cooker for about 5-10 more minutes until its all melted through.