xiaoxl/recipe_data huggingface dataset:
Prime Rib Stew
Category: soups-stews-and-chili
By Hapygrl

This is a great stew recipe to use up any prime rib leftovers after Christmas. Serve with garlic rolls.

Ingredients:
5 cups water
2 tablespoons beef soup base (such as LeGout®)
4 cups cubed cooked prime rib
4 large potatoes, peeled and diced
2 cups frozen mixed vegetables
1 cup red wine
1 large onion, diced
½ cup ketchup
3 stalks celery, diced
2  carrots, peeled and diced
1 tablespoon minced garlic
1 teaspoon dried parsley
½ teaspoon dried thyme
salt and ground black pepper to taste

Directions:
Combine water and beef base in a 6-quart slow cooker and stir well. Add prime rib, potatoes,  , red wine, onion, ketchup, celery, carrots, garlic, parsley, thyme, salt, and pepper. Cook on Low until vegetables are tender, 6 to 8 hours.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 539.6
Fat: 27 g
Saturated fat: 11.1 g
Carbohydrates: 46.4 g
Sugars: 6.9 g
Dietary fiber: 6.8 g
Protein: 23.5 g
Cholesterol: 63.8 mg
Sodium: 1055.2 mg
White and Wild Rice Pilaf With Tomatoes and Basil


Ingredients:
butter, onions, garlic cloves, dried oregano, wild rice, water, long-grain white rice, green onion, fresh basil, plum tomatoes

Directions:
Melt 1/4 cup butter in heavy large pot over medium heat.
Add onions, garlic, and oregano.
Cover; cook until onions are soft, stirring often, abaout 8 minutes.
Mix in wild rice.
Add 7 cups of water, bring to a boil, stirring often.
Reduce heat to medium-low.
Cover; simmer 30 minutes.
Mix in white rice.
Cover and cook until rice is tender, about 18 minutes.
Uncover and cook until water cooks away, about 4 minutes.
Add green onions, basil and 1/4 cup butter.
Season with salt and pepper.
Mix in tomatoes.
Cranberry Maple Nut Scones


Ingredients:
Bisquick baking mix, dried cranberries, walnuts, maple syrup, brown sugar, milk, egg, powdered sugar, milk, maple syrup

Directions:
Heat oven to 425ºF.
Grease cookie sheet.
Mix all ingredients except Maple Glaze until soft dough forms.
Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat.
Shape into ball; knead 10 times.
Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick].
Cut into 8 wedges but do not separate.
Bake 11 to 13 minutes or until golden brown (I find I need at least 13 minutes in my oven or the insides are still gooey].
Carefully separate wedges.
To make glaze, beat all glaze ingredients until smooth.
Drizzle scones with glaze.
Serve warm.
Black Bean and Mango Pineapple Salsa


Ingredients:
black beans, garlic cloves, jalapeno chiles, lime juice, red onion, mangoes, pineapple, salt, cilantro

Directions:
Mix all ingredients in large mixing bowl., Serve at room temperature.
Tomato Bread


Ingredients:
tomato juice, tomato sauce, olive oil, flour, active dry yeast, brown sugar, salt, oregano, dry basil, rosemary, pepper, garlic

Directions:
Lightly grease large bowl and two loaf pans with olive oil.
In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
Combine 3 cups flour with yeast and remaining ingredients.
Pour in tomato mix and beat 3 minutes.
Gradually add remaining flour until it holds together enough to turn out on floured surface.
If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!], turning to coat dough with oil once, cover and let rise 1 hour.
Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans.
Cover pans and let rise 45 minutes.
Preheat oven to 375 F degrees.
Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
Bread is done when loaf sounds hollow when thumped with knuckle.
Tip loaves out immediately onto wire rack to cool.
*Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.
Roasted Chicken Rub
Category: uncategorized
By Semigourmet

Herb and smokey spice blend that complements chicken.

Ingredients:
1 tablespoon celery flakes
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground thyme
2 teaspoons dried sage
1 ½ teaspoons ground black pepper
1 ½ teaspoons dried rosemary
½ teaspoon cayenne pepper

Directions:
Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 19.9
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 4.4 g
Sugars: 0.9 g
Dietary fiber: 1.4 g
Protein: 0.8 g
Sodium: 976.6 mg
Daniel's Quick & Easy Tartar Sauce


Ingredients:
Miracle Whip, mayonnaise, Worcestershire sauce, onion powder, garlic

Directions:
Mix all ingredients., Chill if you have time!
Hurry up Slow Cooked Pot Roast


Ingredients:
boneless beef chuck roast, olive oil, dry red wine, Italian-style tomatoes, sugar, onion, garlic cloves

Directions:
In large skillet, over high heat, brown beef roast on both sides in hot oil.
Remove roast from skillet and place into slow cooker.
Place vegetables in bottom of crock pot. In a separate bowl, mix the dry onion soup, the tomatoes, Italian seasoning, sugar and red wine.  Pour this mixture over the roast.
Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender.
If you would like a thicker sauce, thicken the sauce one half hour before serving.  In a small jar with a lid, place 2 tablespoons flour and 5 tablespoons water.  Cover and shake until there are no lumps.  Add this mixture to the crock pot, stirring well and let the gravy thicken on its own for the last half hour.
I serve this dish with garlic cheese mashed potatoes and a simple green salad.  We never have any leftovers!  This is perfect for one of those busy work or shopping days, as it practically makes itself.
Crisscross Peanut Butter Cookies


Ingredients:
flour, baking soda, butter, margarine, chunky peanut butter, light brown sugar, granulated sugar, egg, vanilla

Directions:
Sift dry ingredients.
In large bowl, combine butter and peanut butter.  Beat for 30 seconds at medium speed.
Add sugar and brown sugar; and beat until fluffy.
Add egg and vanilla; beat well.
Stir in flour mixture and beat until well blended.
Refrigerate, covered, at least 1 hour.
Form dough into 1 inch balls.
Place on lightly greased cookie sheets.  Flatten with fork, dipped in flour, making a criss cross pattern.
Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
Cool 1 minute; remove to rack.
Sour Cream Coffee Cake Muffins
Category: bread
By movita beaucoup

These muffins are like a wee, portable coffee cake. Moist and tasty!

Ingredients:
¼ cup brown sugar
¼ cup finely chopped walnuts
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners. Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping. Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well. Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well. Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 264.1
Fat: 14.4 g
Saturated fat: 7.8 g
Carbohydrates: 30.2 g
Sugars: 13 g
Dietary fiber: 0.8 g
Protein: 4.3 g
Cholesterol: 59.8 mg
Sodium: 218.6 mg
Sweet Elizabeth's Salmon Croquettes


Ingredients:
salmon, red bell pepper, green bell pepper, yellow onion, Chinese five spice powder, dried tarragon, allspice, dried basil, dried cilantro, eggs, cornmeal, all-purpose flour, canola oil

Directions:
Put both cans of salmon with the juice in a large bowl.Break the salmon up gently with a fork and remove all bones.
Add peppers, onions, spices, and herbs and mix well.
Gently mix in the eggs. Mix with your hands, add cornmeal and flour until the mixture holds together.
Form the salmon mixture into patties and lightly sprinkle with cornmeal Coat the patties with the bread crumbs.
Heat a large skillet over medium heat and add the canola oil. When the oil is hot but not smoking, fry the croquettes until browned and heated through, turning once. Remove the croquettes from the pan and drain on paper towels.
*Old Bay seasoning is a commercial mixture of cayenne, garlic,paprika, and sea salt. You can make your own by just mixing equal amounts of the ingredients. Keep tightly sealed.
Baby Bok Choy and Garlic in Sweet Chili Sauce


Ingredients:
garlic cloves, ginger, baby bok choy

Directions:
Heat a large sautÃ© pan over medium-high heat. Add oil, garlic and ginger. Cook until fragrant but not brown, about 2 minutes, stirring frequently.
Add bok choy leaves and cook until leaves are wilted but stems are still crunchy, stirring occasionally, about 5 minutes.
Add sweet chili sauce, stir and let cook for another 2 to 3 minutes, tossing to coat all leaves. Taste and adjust seasoning with salt and pepper. Serve immediately and spoon leftover sauce in pan over bok choy.
Broiled Lemon-Pepper Tilapia
Category: seafood
By JLeigh

Tilapia fillets basted in a lemon-pepper and butter sauce broiled to flaky perfection!

Ingredients:
8 (4 ounce) tilapia fillets
1 tablespoon chopped fresh parsley
2 teaspoons lemon-pepper seasoning
½ cup salted butter, melted
⅛ cup dry bread crumbs

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiler pan with aluminum foil. Place fillets on the prepared pan. Stir parsley and lemon-pepper seasoning into the melted butter in a small bowl. Baste fillets with the butter mixture using a turkey baster, using the entire mixture. Sprinkle fillets with bread crumbs. Broil in the preheated oven until the thickest part of the fish flakes easily with a fork, 7 to 9 minutes. Remove fish from the pan and place it on a platter. Remove the foil very carefully from the pan, taking care not to spill the excess butter sauce, and pour over the fish. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 fillets

Calories: 221
Fat: 13.1 g
Saturated fat: 7.6 g
Carbohydrates: 1.4 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 23.4 g
Cholesterol: 71.6 mg
Sodium: 259.6 mg
Bacon Wrapped Dates
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

The three ingredients that go into this appetizer will fill your kitchen with an irresistible aroma that draws friends and family from all corners of the house. Sweet dates and crunchy smoked almonds get wrapped in salty smoked bacon. Maybe you should make two recipes.

Ingredients:
16  fresh or dried pitted dates, such as Medjool
16  smoked almonds
8 thick slices applewood-smoked bacon, halved crosswise
Reynolds Wrap® Aluminum Foil

Directions:
Preheat oven to 400 degrees F. Cut a slit in each date. Place almonds inside slits. Press together the dates to close slits. Wrap each date with a piece of bacon. Line a shallow baking pan with Reynolds Wrap® Aluminum Foil. Add a roasting rack; place the dates on rack. Roast for 15 to 20 minutes or until bacon is crisp. Serve immediately with toothpicks. Dates will be hot inside.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 16 appetizer servings

Calories: 64.2
Fat: 3.3 g
Saturated fat: 0.9 g
Carbohydrates: 6.6 g
Sugars: 5.3 g
Dietary fiber: 0.8 g
Protein: 2.8 g
Cholesterol: 6.9 mg
Sodium: 144.6 mg
Dill Pickle Soup
Category: soups-stews-and-chili
By Heather K.

Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup.  This does sound like an odd recipe, but it really is good!

Ingredients:
2 tablespoons butter
½ cup all-purpose flour
7 cups chicken broth
½ cup finely chopped dill pickles
2 tablespoons dill pickle juice
2 tablespoons white sugar
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
4 teaspoons onion salt
1 teaspoon dill weed
1 teaspoon curry powder
½ teaspoon white pepper
2  bay leaves
2 cups warm milk

Directions:
Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.

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

Calories: 104.3
Fat: 4.2 g
Saturated fat: 2.6 g
Carbohydrates: 13.7 g
Sugars: 6.4 g
Dietary fiber: 0.5 g
Protein: 3.1 g
Cholesterol: 12.5 mg
Sodium: 1116.6 mg
Ebi Nigiri - Shirmp


Ingredients:
jumbo shrimp, water, rice vinegar, sushi rice

Directions:
To boil and butterfly the shrimp.  Remove the head of the shrimp and insert a long bamboo skewer through the middle - starting from the top and working it through towards the tail.
Use your thumb to press and flatten the center of the tail section, to allow more space for the skewer to exit.
Bring the water and vinegar to a rolling boil, add the skewered shrimp, and cover the pot.
Immediately remove from heat and let stand 3 minutes.
Remove the shrimp and let cool to room temperature.
Peel the shrimp and set aside.
Use the point of a sharp knife to slit open the stomach from the top to bottom, making sure not to cut all the way through.
Gently open the shrimp and flatten.  Repeat with the remaining shrimp.
To make the Nigiri: make a small mix of water and rice vinegar for dipping your fingers inches  This will prevent the rice from sticking to your hands.
Moisten hands in the water-vinegar mix and pick up a small ball of sushi rice in your right hand.  Squeeze gently into a rectangular shape.  Pick up and hold a butterflied shrimp in your left hand.
Bring the rice ball to the shrimp.  Us the thumb and foreginger of your right hand to gently press in the sides of the nigiri, and use the thumb of your left hand to press it down at the bottom (of the upside down nigiri].  Use your right hand to turn the pressed nigiri over in your left hand.
Use the thumb and forefinger to press in the sides, and two fingers of your right hand to press the shrimp and rice gently together topside.
Optional: slice a thin strip of nori, and wrap around the middle of the Ebi Nigiri.  It's a pretty finishing touch.
Serve with traditional sushi accompaniments, soy, wasabi and pickled ginger.
Cherry Chocolate Chunk Cookies
Category: desserts
By Pat B.

I created these after a trip up north to Traverse City, Michigan's Cherry Festival. Wonderful with their dried cherries! A big hit wherever I take them!

Ingredients:
2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup butter flavored shortening (such as Crisco®)
½ cup white sugar
¾ cup brown sugar
2  eggs
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
1 cup dried tart cherries
¾ cup chopped walnuts
½ cup chopped pecans
1 (12 ounce) bag semi-sweet chocolate chunks (such as SACO®)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside. Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg.  Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

Prep time: 30 mins
Cook time: 11 mins
Total time: 2 hrs
Yields: 3 1/2 dozen

Calories: 162.3
Fat: 9.6 g
Saturated fat: 3.7 g
Carbohydrates: 18.8 g
Sugars: 12.8 g
Dietary fiber: 1 g
Protein: 2 g
Cholesterol: 14.7 mg
Sodium: 63.9 mg
Pineapple-Coconut Squares


Ingredients:
butter, white sugar, flour, salt, crushed pineapple, egg, brown sugar, sweetened coconut, vanilla, salt

Directions:
Preheat oven to 350 degrees.
Place pineapple in a strainer over a bowl.
Reserve juice for another use.
In a medium bowl beat the butter and sugar together until well blended.
Stir in flour and salt until combined.
Press into an ungreased 8 inch square baking pan.
Press pineapple with a spoon to remove the remaining juice.
Sprinkle pineapple evenly over crust.
In a medium bowl beat the egg with brown sugar, coconut, vanilla and salt.
Gently spread coconut mixture over pineapple, keeping pineapple in place as best as you can.
Bake for 35 minutes or until topping is golden brown.
Remove from oven and cool completely on a wire rack.
Cut into squares.
Pea Soup Floater


Ingredients:
smoked ham hocks, water, frozen green pea, carrots, fresh ground black pepper, dried tarragon, dried thyme

Directions:
Boil ham hocks in water for at least 2 hours.
Remove fat and bones and return meat to the pot.
Add split green and yellow peas and tarragon.
Simmer slowly for about 3 hours.
Add carrots and cook another hour.
Season with pepper and add salt to taste if necessary.
Cook until peas are mushy and thick stirring to make sure they don't stick.
Serve with individual beef pie.
Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.
Citrusy Beef and Broccoli Stir-Fry


Ingredients:
low sodium beef broth, soy sauce, lemon juice, cornstarch, canola oil, london broil beef, broccoli florets, orange zest

Directions:
Whisk broth, soy sauce, lemon juice and cornstarch together and set aside.
Warm oil in a large skillet over medium high heat until hot and then add beef, turn heat to high and cook, stirring until no longer pink, about 5 minutes.
Add broccoli and cook, stirring until warmed through, about 3-5 minutes.
Reduce heat to medium high and then stir in reserved sauce, orange zest and orange juice.
Cook, stirring constantly, until sauce thickens, about 2-3 minutes.
Season with salt and/or pepper to your taste.
Serve over steamed brown rice for extra flavor.
Robert's Famous Baked Beans


Ingredients:
barbecue sauce, onion, yellow mustard, garlic cloves, brown sugar, bacon, salt, pepper

Directions:
Preheat oven to 350°F.
Combine all ingredients except bacon and pour Into a 9x13 inch casserole dish, Lay bacon on top of bean mixture in a criss-cross pattern. Bake for 30 minutes or until bacon is done and beans are hot and bubbly. A great side dish for barbequed ribs or brisket.
Instant Pot® Fresh Steamed Oysters with Spicy Butter
Category: seafood
By Soup Loving Nicole

I have baked, grilled, steamed on the stovetop, and even air fried oysters, but steaming in the Instant Pot® is hands down the best method. They are easy to open up and tender without any rubbery texture whatsoever.

Ingredients:
1 cup water
20  fresh oysters in shells, rinsed and scrubbed clean
2 teaspoons Mexican-style hot sauce (such as Valentina®)
½ teaspoon dried parsley flakes
4 tablespoons unsalted butter, melted

Directions:
Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set trivet inside. Place oysters on the trivet. Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 2 minutes. Allow 15 minutes for pressure to build. Meanwhile, stir hot sauce and parsley into the melted butter until well combined. Release pressure using quick release according to manufacture's directions, 3 to 5 minutes. Carefully open the oysters using a spoon; set on a serving plate. Spoon butter over the top.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 20 steamed oysters

Calories: 97.4
Fat: 7.2 g
Saturated fat: 2.7 g
Carbohydrates: 4.6 g
Dietary fiber: 0.1 g
Protein: 3.5 g
Cholesterol: 37.7 mg
Sodium: 175.9 mg
Cake Balls
Category: desserts
By Allison

This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions:
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Yields: 3 dozen

Calories: 123.6
Fat: 5.2 g
Saturated fat: 1.6 g
Carbohydrates: 19.7 g
Sugars: 14.1 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 0.5 mg
Sodium: 143.4 mg
Roasted Eggplant and Garlic With Pasta


Ingredients:
eggplant, garlic, parsley, basil leaves, chicken broth, olive oil, lemon juice, butter, parmesan cheese, pasta, kosher salt, cracked black pepper

Directions:
Heat oven to 350 degrees.
Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
Remove from oven and let cool.
Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
Heat skillet and add remaining olive oil, lightly sauté garlic and eggplant, season with salt and pepper.
Add chicken broth, parsley and lemon juice and simmer until reduced by half.
Rough chop basil.
Add butter and basil leaves and stir well.
Cook pasta according to package directions, drain and toss with eggplant mixture.
Top with freshly grated Parmesan cheese and serve.
Mini-Meat  Loaves  Wrapped  in  Bacon


Ingredients:
lean ground beef, onion, garlic cloves, ground black pepper, ketchup, Worcestershire sauce, eggs, cheddar cheese, bacon

Directions:
In a bowl, mix the meat with onion, garlic, ground black pepper,  taco seasoning mix, ketchup, Worcestershire and beaten eggs.
Add bread crumbs and mix well. (You will need to use your hands and knead it up well]. Roll the meat into 12 mini-loaves that fit into your mini-loaves baking pan, (or use a shallow baking tray with a rack to drain the grease from the bacon].
MY NOTE: I partially cooked the bacon slices separately in a skillet and drained all the excess of fat, (or add the bacon cut in pieces into the meat, if you prefer].
Bake the mini loaves in a 350ºF. pre-heated oven for about 30 to 40 minutes until they are well cooked from the center and bacon slices look crispy and attached around the loaves.
Serve with steamed broccoli and mashed potatoes, if like.
Note: Chris says: "It is sort of like a tiny self contained bacon burger".
And thanks to the reviewers for their good suggestions to improve this recipe.
Spinach Salad With Chorizo and Apples


Ingredients:
olive oil, cider vinegar, Dijon mustard, honey, pecans

Directions:
In a large skillet, brown the chorizo and apples in half the oil.
Deglaze with vinegar and add remaining oil, mustard and honey.  Let reduce 1 minute.  Add salt and pepper.
Serve warm or lukewarm on the spinach and garnish with pecans.