xiaoxl/recipe_data huggingface dataset:
Italian Breaded Pork Chops
Category: world-cuisine
By ELISAW

My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.

Ingredients:
3  eggs, lightly beaten
3 tablespoons milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4  pork chops

Directions:
Preheat oven to 325 degrees F (160 degrees C). In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 440.3
Fat: 20.3 g
Saturated fat: 6.1 g
Carbohydrates: 33.4 g
Sugars: 3.6 g
Dietary fiber: 2.5 g
Protein: 30 g
Cholesterol: 185.6 mg
Sodium: 1026.1 mg
Tuna Cheese Pie


Ingredients:
tuna in water, parmesan cheese, low fat cottage cheese, eggs, all-purpose flour, baking powder, chicken bouillon, Worcestershire sauce

Directions:
Preheat oven to 350F.
Arrange flaked tuna evenly in a 9 inch pie pan that has been sprayed with a nonstick cooking spray.
In a blender, combine half of the parmesan with remaining ingredients.  Blend until smooth.  Pour mixture over tuna.
Top with remaining parmesan.  Bake, uncovered, 30 minutes, until set and lightly browned.
Let stand 5 minutes before serving.
Chicken Sate With Peanut Sauce


Ingredients:
shallot, dark brown sugar, fresh ginger, sambal oelek, low sodium soy sauce, canola oil, fish sauce, turmeric, black peppercorns, nutmeg, garlic cloves, cloves, water, lime juice, low sodium soy sauce, dark brown sugar, hot paprika, hot chili sauce

Directions:
Preheat broiler.
To prepare sate, place first 13 ingredients in a food processor and process until smooth.        Place shallot mixture and chicken in a large zip-top plastic bag.  Seal and marinate in refrigerator 10 minutes.
To prepare peanut sauce, combine peanut butter with next 6 ingredients (through Sriracha] in a medium bowl; stir well with a whisk.  (I found it was much easier to mix together after I microwaved for about 45 seconds to soften the peanut butter a little].
Remove chicken from bag and discard marinade.  Thread chicken on 8 (12-inch] wooden skewers.  Place skewers on the rack of a broiler or roasting pan coated with cooking spray.  Broil 12 minutes or until done, turning once or twice as needed.
Serve with peanut sauce.
Pecan and Walnut Holiday Nut Mix


Ingredients:
dried cranberries, golden brown sugar, olive oil, water, chili powder, salt

Directions:
Preheat oven to 300°F . Line a heavy large baking sheet with a silicone liner or foil. Combine the pecans, walnuts and pumpkin seeds in a medium bowl. Stir the brown sugar, oil, water, chili powder and salt to blend in a small bowl. Drizzle 2 tablespoons of the brown sugar mixture over the nut mixture and toss to coat. Spread the nut mixture out into a single layer on the prepared baking sheet. Bake the nut mixture until it's beginning to turn golden brown, about 10 minutes.
Meanwhile: Toss the cereal and cranberries with the remaining brown sugar mixture in the same bowl (no need to wash]. Add the cereal mixture to the nut mixture on the pan and spread out into a single layer. Roast in the oven until golden brown and glazed, about 12 minutes longer. Cool completely. Toss to combine. Transfer to jars and seal tightly. (Mix can be made up to 2 weeks ahead.].
Roasted Brussels Sprouts with Balsamic and Honey
Category: fruits-and-vegetables
By cdbruss

Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!

Ingredients:
1 pound Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon good quality balsamic vinegar
2 tablespoons honey, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet. Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 175
Fat: 10.5 g
Saturated fat: 1.5 g
Carbohydrates: 19.6 g
Sugars: 11.7 g
Dietary fiber: 4.4 g
Protein: 3.9 g
Sodium: 509.9 mg
Penne With Italian Sausage, Tomato and Herbs


Ingredients:
Italian sausage, penne pasta, olive oil, onion, garlic cloves, tomatoes, dried basil, dried oregano, fresh parsley, pepper, parmesan cheese

Directions:
In skillet, cook sausage over medium heat until no longer pink in centre, about 15 to 20 minutes. (I boil first to get rid of some of the fat].
Drain well; cut into thin round slices.
In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
In nonstick pan, heat oil over medium heat; cook onions until tender, about 5 minutes.
Add garlic, tomatoes, basil and oregano;.
Simmer uncovered for 10 minutes.
Add cooked sausage.
pour over pasta; toss to mix.
Sprinkle with parsley, pepper to taste and parmesan if using.
toss again and serve.
enjoy.
Stir-Fry Ramen
Category: pasta-and-noodles
By Shelley Lima

This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.

Ingredients:
½ cup hoisin sauce
½ cup water
1 tablespoon cornstarch
1 teaspoon white sugar
½ teaspoon grated fresh ginger
¼ teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
4 cups water
2 (3 ounce) packages ramen noodles (without flavor packet)
2 teaspoons peanut oil
1 bunch asparagus, cut diagonally into 1-inch pieces
2  carrots, peeled and sliced diagonally
½  onion, sliced
3 cloves garlic, pressed
1 cup thinly sliced cooked chicken
2 cups sliced napa cabbage
1 cup sliced mushrooms

Directions:
Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce. Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain. Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more. Serve sauteed asparagus mixture over noodles.

Prep time: 35 mins
Cook time: 16 mins
Total time: 51 mins
Yields: 4 servings

Calories: 423.4
Fat: 15.3 g
Saturated fat: 5.4 g
Carbohydrates: 55.3 g
Sugars: 15.7 g
Dietary fiber: 5.5 g
Protein: 18.2 g
Cholesterol: 28.3 mg
Sodium: 867.5 mg
Homemade Ice Cream Cones
Category: bread
By Mallory Strange

These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.

Ingredients:
2  eggs
½ cup white sugar
¼ cup butter, melted and cooled
3 tablespoons milk
½ teaspoon vanilla extract
⅓ cup all-purpose flour
⅛ teaspoon salt
3 tablespoons vegetable oil, or as needed

Directions:
Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed. Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 cones

Calories: 184.9
Fat: 12.3 g
Saturated fat: 4.9 g
Carbohydrates: 16.9 g
Sugars: 12.9 g
Dietary fiber: 0.1 g
Protein: 2.4 g
Cholesterol: 62.2 mg
Sodium: 97.2 mg
Pigeon Peas and Rice


Ingredients:
water, coconut milk, yellow onion, garlic cloves, habanero peppers, long-grain white rice, salt, ground black pepper

Directions:
Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk]. Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.
Tuna Pizza
Category: seafood
By Angie

Easy to make yummy pizza using a pre-made pizza crust.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) package pre-baked pizza crust
1 (5 ounce) can tuna, drained and flaked
½ cup thinly sliced red onion
1 ½ cups shredded mozzarella cheese
crushed red pepper flakes, or to taste

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Spread the softened cream cheese on the pre-baked crust. Sprinkle the tuna and onions over the pizza; then top with shredded mozzarella cheese and optional red pepper flakes. Bake in preheated oven until the cheese has melted and started to brown, about 15 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 322.9
Fat: 16.3 g
Saturated fat: 9.3 g
Carbohydrates: 27 g
Sugars: 1.6 g
Dietary fiber: 1.1 g
Protein: 18.4 g
Cholesterol: 54.1 mg
Sodium: 512.2 mg
Ultimate Chocolate Cookies


Ingredients:
butter, all-purpose flour, baking powder, salt, eggs, granulated sugar, vanilla

Directions:
Preheat the oven to 350 degrees.
Lightly grease a cookie sheet; set aside.
Melt 1 cup of the semisweet chocolate chips, the unsweetened chocolate, and butter in a heavy medium saucepan, stirring constantly. Transfer to a large mixing bowl; cool slightly.
Meanwhile, stir together the flour, baking powder, and salt; set aside. Add eggs, sugar, and vanilla to chocolate mixture. Using a wooden spoon, beat until combined. Stir in the flour mixture, remaining chocolate chips, and nuts.
Drop dough by heaping teaspoonfuls onto the prepared baking sheet.
Bake at 350 degrees for 8-10 minutes, or until edges are firm and surface is dull and cracked. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
Drizzle each cookie with melted semisweet chocolate.
Chocolaty Decadence Banana Muffins


Ingredients:
applesauce, walnut oil, canola oil, eggs, whole wheat flour, sugar, baking soda, baking powder, salt

Directions:
In and 8 cup measuring cup, mix together the banana, applesauce, eggs and oil.
In a large mixing bowl, whisk together all the dry ingredients but the chocolate chips (I like to split the sugar with Splenda but for some reason the ingredient list can't identify it].
Fold in wet mix until just blended slightly.
Add in chocolate chips and mix just until evenly moist.
Distribute between 2 muffin trays (12 muffins/tray.
Bake at 350F for 20 minutes.
Let cool slightly and enjoy with a large glass of milk or, even better, hot chocolate!
10 Minute Delicious Cherry Delight


Ingredients:
Cool Whip, Jello Instant Vanilla Pudding Mix, cherry pie filling

Directions:
Mix cool whip and dry instant pudding mix together until well blended.
Layer 1/2 the wafers on the bottom of a large bowl.
Spread half the cool whip mixture over wafers.
Layer with second half of wafers, then remaining cool whip mixture.
Pour cherries over top.  Cover.
Refrigerate over night to allow wafers to soften (or at least 8 hours].  Enjoy!
Game Night Margaritas


Ingredients:
lemons, lime slice, kosher salt, triple sec, sweetened lime juice

Directions:
To rim the glasses, run the cut edge of a lemon or lime around the edge of glass then dip into a saucer filled with kosher salt.
In a pitcher filled with ice combine, tequila, Triple Sec, grenadine and lime juice. Stir and pour into rimmed cocktail glasses.
Hummingbird Cake


Ingredients:
sugar, bicarbonate of soda, applesauce, banana, walnuts, crushed pineapple with juice, mixed spice, self-raising flour, icing sugar, reduced fat margarine

Directions:
Preheat oven to 180°C fan forced.
Drain pineapple keeping juice for icing.
In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
Stir bicarb soda into apple sauce (it will froth] and add to bowl.
Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
Pour mixture into a round cake tin (19cm] that has been coated with cooking spray.
Bake 35- 40 minutes or until firm to touch in the centre.
Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
Spread over top of cake.
In humid weather it is best to keep this cake refrigerated.
Guacamole Salad Dressing
Category: side-dish
By agonzalez

This Mexican guacamole salad dressing is essentially a creamy avocado dressing with fresh cilantro, lime juice, onion, serrano pepper for spice, and cream. [Recipe originally published on Allrecipes.com.mx]

Ingredients:
1 large avocado - peeled, pitted, and mashed
1 cup heavy whipping cream
1 tablespoon lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped onion
½  serrano pepper, seeded and deveined, or to taste
1 small clove garlic
1 teaspoon salt
⅛ teaspoon white sugar

Directions:
Combine avocado, heavy cream, lime juice, cilantro, onion, serrano pepper, garlic, salt, and sugar in a blender; blend until smooth. Chill for 1 hour before using.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 215.1
Fat: 21.6 g
Saturated fat: 10.1 g
Carbohydrates: 5.8 g
Sugars: 0.6 g
Dietary fiber: 3.2 g
Protein: 1.8 g
Cholesterol: 54.3 mg
Sodium: 406.4 mg
Rich Chocolate Cherry Brown Rice Pudding


Ingredients:
cooked brown rice, buttermilk, egg, honey, sweet cherries

Directions:
Preheat oven to 350f degrees.
Whisk together, buttermilk, egg, honey and cocoa until smooth.
Add cooked rice and mix well.
Rough chop half the cherries, add to rice mixture.
Reserve the other half of the cherries for garnish.
Pour the rice mixture into a greased (I use butter] 8x8 inch baking dish.
Set baking dish into a roaster or other baking dish that it will fit into and pour boiling water into the other dish so that it comes about half way up the side of the dish filled with the rice pudding.
(I do this after I have placed it on the oven rack for safety sake].
Use the middle oven rack.
Bake at 350f degrees for approximately 30 minutes or until the centre of the pudding is set, also depending on how dry you like your rice pudding, adjust cooking time accordingly.
Remove from oven and roaster and set on a rack to cool.
When cooled, spoon into 4 to 6 dessert cups, garnish with whipped cream, whole cherries and shaved chocolate.
(I put a couple of whole cherries and some shaved chocolate in the bottom of the dessert cup also].
They look very nice in a wine glass or just an ordinary glass.
Jalapeno Jelly
Category: side-dish
By Sue Delgrego

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Ingredients:
1 large green bell pepper
12  jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4  jalapeno peppers, seeded and finely chopped

Directions:
Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 2 - (8 ounce) jars

Calories: 108.7
Fat: 0.1 g
Carbohydrates: 27.5 g
Sugars: 27 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Sodium: 1.1 mg
Fall Vegetable Gratin (Low Fat) - 3 Ww Points


Ingredients:
leeks, fresh Brussels sprout, olive oil, garlic cloves, carrots, water, light butter, all-purpose flour, nonfat milk, lemon-pepper seasoning, parmesan cheese

Directions:
Trim roots, outer leaves, and tops from the leeks, leaving 6 inches or so of the base. Split each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse thoroughly under cold water,  drain. Repeat. Set aside.
Wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. Cut off root ends, and cut  sprouts in half.
Wash and peel carrots trimming off ends.  Cut into 1/4 inch pices making coins or cut on a the diagonal for oblong pieces. Set aside.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; sauté 5 minutes. Add sprouts, carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into a 1 1/2-quart casserole coated with cooking spray; set aside.
While vegetables are cooking warm milk in a small saucepan.  Place milk in pitcher. (I find this warming creates a smoother sauce, but you may skip it if you are short on time.] Melt butter in the same  saucepan over medium-low heat,  stir in flour. It will form more lumps than paste - that's low fat cooking. Add in 1/4 cup of milk and vigorously whisk to blend the flour and remove lumps.  Gradually add the remaining milk, stirring each with a wire whisk until well blended. Increase heat to medium, cooking for about 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon-pepper blend and Parmesan. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.].
Preheat oven to 350 degrees. Before baking, sprinkle  cornflake crumbs over vegetable mixture. Bake uncovered  for  20 minutes or until thoroughly heated.
If you are cooking a cold gratin, bake 30 minutes covered.  Remove cover and bake additional 20 minutes.
Rice Bubble Slice


Ingredients:
coconut, butter, honey, brown sugar

Directions:
Boil sugar, honey & butter for 3 minutes., In large bowl mix into other ingredients combining well., Press mixture evenly into slice tin., Cut while warm.
Never, Never Fail Pie Pastry
Category: desserts
By Elaine

There is no fear of over-kneading this pastry.

Ingredients:
2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1  egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

Directions:
In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal. In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

Yields: 1 double crust

Calories: 355.4
Fat: 26.5 g
Saturated fat: 10.3 g
Carbohydrates: 24.7 g
Sugars: 0.7 g
Dietary fiber: 0.8 g
Protein: 3.6 g
Cholesterol: 49.9 mg
Sodium: 135.3 mg
Nana's Sausage Bread


Ingredients:
sweet Italian sausage links, eggs, dried basil, fennel seed, mozzarella cheese, flour, sugar, salt, dry yeast, water, milk, butter, margarine, parmesan cheese

Directions:
In frying pan, brown sausage over medium high heat.
Drain drippings and let cool.
Mix 2 eggs, basil, fennel seeds and mozzarella into cooled sausage and set aside.
In large bowl, combine 5 cups flour, sugar, salt and yeast.
In small sauce pan, heat water, milk and butter until hot to the touch (about 125°], and stir into dry mixture.
Mix in only enough of the reserved 1 cup of flour to make a soft dough.
Knead dough on a lightly floured surface until smooth and elastic (about 8-10 minutes].
Cover dough and let rest for about 10 minutes.
Divide dough in half, set one half aside.
Roll half the dough into a 6" x 18" rectangle.
Spoon half the sausage mixture evenly over the dough to within a 1/2 of the edges.
Fold the dough over the sausage filling and overlap the dough by about 1 1/2", seal seam and ends by pinching dough together.
Carefully transfer filled dough to a greased baking sheet in a horseshoe shape.
With a very sharp knife or razor, make slashes in the top of dough about 1/2" deep and about 2" apart.
Repeat rolling and filling with remaining piece of dough.
Beat remaining egg and brush over both loves of bread.
Lightly sprinkle 1 TB of Locatelli or Parmesan cheese over each loaf (optional].
Cover loaves and let rise until doubled (about 40-50 minutes].
Bake in preheated 375° oven for about 25-30 minutes or until done.
Remove from baking sheets and cool slightly.
Serve warm.
Refrigerate leftovers.
Bread can be made a day ahead of time and then warmed in the oven before serving.
Steve's Cheeseburgers


Ingredients:
American cheese, salt, pepper

Directions:
1.  Divide ground sirloin into 1/3# patties., 2.  Salt and pepper to taste., 3.  Grill on BBQ grill until cooked., 4.  Top with cheese and continue cooking until cheese melts., 5.  Serve on hamburger bun.
Chocolate Banana Coffee Stir Sticks


Ingredients:
character(0]

Directions:
Melt and stir the chocolate till it is fully melted and smooth.
Add flavoring till you have reached the desired flavor.
Dip spoons into chocolate mixture and set aside to cool.
Alternately you can set chocolate in chocolate molds and use warm chocolate to "glue" the molded chocolate to stir sticks.
Mom's Baked Sausage


Ingredients:
sausage, green pepper, onion, salt, pepper, water

Directions:
Heat oven to 350°F.
Place sausage in a cake pan sprayed with Pam.
Top sausage with peppers and onions. Season with salt & pepper to taste. Add 1/2 cup water to the pan.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and stir the sausage, peppers and onions. Cover with the foil again and return to the oven and continue to bake for 20 more minutes.
Note: I like to drain my peppers, onions and sausage if needed and fry my peppers & onions in butter a little before serving.