xiaoxl/recipe_data huggingface dataset:
Cider Glazed Chicken and Cabbage


Ingredients:
all-purpose flour, chicken breast halves, olive oil, garlic cloves, carrots, onion, bay leaves, golden raisin, fresh flat-leaf parsley, fresh rosemary, savoy cabbage, hard alcoholic cider

Directions:
Preheat the oven to 325 degrees.
Combine the flour, salt, and pepper in a shallow bowl.
Dredge the chicken in flour mixture, shaking off excess.
In a large skillet over medium heat, warm the oil.
Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
Transfer the chicken to a large oven proof baking dish.
Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary.
Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top.
Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
Serve over mashed potatoes.
Jam Thumbprints
Category: desserts
By Esther Kenagy

Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.

Ingredients:
⅔ cup butter
⅓ cup white sugar
2  egg yolks
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
2  egg whites, lightly beaten
¾ cup finely chopped walnuts
⅓ cup strawberry preserves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour. Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb. Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 2 dozen

Calories: 126.4
Fat: 7.9 g
Saturated fat: 3.6 g
Carbohydrates: 12.4 g
Sugars: 5.8 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 30.6 mg
Sodium: 90.3 mg
Quick Pineapple-Cherry Bread


Ingredients:
all-purpose flour, baking powder, sugar, salt, walnuts, egg, crushed pineapple, milk

Directions:
Grease a loaf pan, 9 x 5 x 3.
Sift flour, baking powder, sugar and salt into a large bowl; stir in walnuts and cherries.
Beat egg well in a medium-size bowl; stir in pineapple and syrup, milk and vegetable oil.
Add all at once to flour mixture; stir just until evenly moist.
Spoon into prepared pan; spread top even.
Bake in a moderate over (350 degrees F] for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes.
Loosen around edges with a knife; turn out onto a rack.
Cool completely.
Wrap loaf in plastic wrap.
Store overnight to mellow flavors.
Apple Pie Filling
Category: desserts
By Terri

Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.

Ingredients:
18 cups thinly sliced apples
3 tablespoons lemon juice
10 cups water
4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg

Directions:
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes. Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze. Can be stored for up to 12 months.

Yields: 5 - 9 inch pies

Calories: 129.2
Fat: 0.1 g
Carbohydrates: 33.4 g
Sugars: 28.4 g
Dietary fiber: 1.4 g
Protein: 0.2 g
Sodium: 60.8 mg
Jean's Lamb Shanks


Ingredients:
lamb shanks, garlic cloves, gingerroot, orange, juice and zest of, white wine, mint sauce

Directions:
Mix all of ingredients and pour over shanks.
Marinate for a minimum of four hours or overnight (for best flavour overnight is the best, turning shanks every so often, keep in fridge covered when marinating.
Bake covered in marinade on very slow oven 125°C or 250°F for 5 hours.
Stir-Fried Broccolini
Category: side-dish
By barbara

This is a quick and easy recipe for stir-fried broccolini. Broccolini is a great side, just like broccoli, and goes well with fish dishes or any other main.

Ingredients:
2 tablespoons peanut oil
1 pound broccolini, bottoms trimmed
salt to taste
1 pinch white sugar
1 cup vegetable broth
1 tablespoon soy sauce, or more to taste

Directions:
Heat oil in a wok or large skillet over medium-high heat. Add broccolini to the hot oil. Cook and stir until broccolini has softened and is green and glossy, 3 to 5 minutes. Add broth. Season with salt and sugar. Continue to cook until most of the broth has evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.

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

Calories: 117
Fat: 6.9 g
Saturated fat: 1.1 g
Carbohydrates: 9.8 g
Sugars: 3.7 g
Dietary fiber: 1.6 g
Protein: 4.5 g
Sodium: 412.6 mg
Homemade Grand Marnier


Ingredients:
orange zest, granulated sugar, cognac, brandy

Directions:
Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.
Grilled Mojito Chicken Wings


Ingredients:
fresh lime juice, olive oil, honey, chicken wings, honey, fresh lime juice, fresh cilantro

Directions:
For the Chicken Wings, mix Marinade Mix, lime juice, oil, agave nectar and red pepper in small bowl. Reserve 2 tablespoons for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
Meanwhile, for the Mojito Lime Sauce, mix the last 4 ingredients in medium bowl. Set aside. Remove chicken wings from marinade. Discard any remaining marinade.
Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning frequently. Brush with reserved marinade halfway through cooking. Discard any remaining marinade. Toss chicken wings with Mojito Lime Sauce before serving.
The Full Minty Honey


Ingredients:
honey, of fresh mint

Directions:
Combine honey and mint in a heavy saucepan with a tight fitting lid.
Warm over low heat for 10 minutes.
Let stand at least 2 hours, then strain and pour into STERILIZED jar with a tight-fitting lid.
Store at room temperature.
This recipe is easily doubled or tripled, or four-tupled or more-- just keep the ratio of 1/4 cup fresh mint for each cup of honey.
A Firefighter's Meatloaf
Category: main-dish
By Yumbolt

Firefighters all across Canada can't get enough of this Dijon mustard and salsa meatloaf. Serve with baked beans and greens.  Leftover sandwiches are great the next day.

Ingredients:
2 slices whole wheat bread
2 pounds ground beef
1  green onion, chopped
2 tablespoons chopped onion
1 cup medium salsa
2 tablespoons whole grain Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon barbeque sauce

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan. Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 1 - 9x5 inch loaf

Calories: 526.3
Fat: 33.4 g
Saturated fat: 13 g
Carbohydrates: 15.3 g
Sugars: 4.3 g
Dietary fiber: 2.3 g
Protein: 39.3 g
Cholesterol: 136.3 mg
Sodium: 796.1 mg
Chicken N Mushroom Casserole a La Joy


Ingredients:
plain flour, skinless chicken thighs, onion, bacon, mushrooms, tomatoes, bell pepper, celery rib, dry white wine, dried oregano, cayenne pepper, water

Directions:
Coat the chicken in flour.  Heat large fry pan; add the oil, and seal chicken until turning a golden brown.  Place in casserole dish.
Add all the vegetables and the bacon/ham and cook for 2 minutes.  Add the wine, stock cubes oregano, cayenne pepper simmer for another couple of minutes.
Add to the chicken, making sure that there is enough liquid to not quite cover the meat.  Add a little extra water if necessary. Cook in a moderate oven 180°C for 1 hr 30 minutes, or until cooked.
To microwave, bring to the boil on full, then set on 30% for 45 minutes to simmer.
N.B a nice variation of the above recipe - use 1 can of tomatoes, with herbs and chili, blend briefly and add when cooking the vegetables. Cut down on the original amount of water.
Serve with new potatoes or rice and fresh vegetables.
Indian Corn


Ingredients:
ground beef, onion, green pepper, frozen corn, stewed tomatoes, garlic powder, celery, chili powder

Directions:
Brown ground beef, chopped onion, chopped celery in a large skillet. Add diced green pepper and frozen corn. Mix well.
Stir in both cans of stewed tomatoes, italian seasoning, garlic powder and  chili powder.
Season with salt and pepper to taste.
Bring to a simmer and let cook for 20 minutes.
While this is cooking, prepare your noodles, per directions on box/bag. Drain.
When ready to serve, place Indian Corn over cooked noodles.
Can be served on a plate or in a bowl.
May sprinkle with Parmesan or Romano cheese.
A simple lettuce salad and some fresh, crusty bread/butter complete the meal!
Pasta in the Rice Cooker


Ingredients:
pasta, water, sausage

Directions:
If you have raw meat or sausage you'd like to add, first cook them in the rice cooker pan on Quick Cook or Cook setting.
If you have spaghetti or linguine, break it in half and layer the dry pasta in the rice cooker pan with the meat, if there is any. For other types of pasta you won't need to break it to fit it in the pot.  Add water and sauce.
Turn on rice cooker to cook. Stir frequently. When it shuts down to warm, check the pasta to be sure it’s done. If it isn’t quite done, add some water, stir and turn on to cook again.
For Vegetarian omit the ground beef, meatballs and the sausage.
Fuyu Persimmon Pie
Category: desserts
By Amanda123

Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).

Ingredients:
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup lemon juice
1 teaspoon ground cinnamon
1 (14.1 ounce) package 9-inch pie crusts
3 pounds Fuyu persimmons - peeled, cored, and sliced
1 tablespoon cinnamon sugar, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved. Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons. Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 30 mins
Yields: 1 9-inch pie

Calories: 537.7
Fat: 22.1 g
Saturated fat: 8.9 g
Carbohydrates: 87.1 g
Sugars: 20.9 g
Dietary fiber: 3.6 g
Protein: 3.8 g
Cholesterol: 24.4 mg
Sodium: 198.5 mg
Moroccan Chickpea Soup


Ingredients:
olive oil, onion, garlic cloves, cinnamon, paprika, ground cumin, cayenne pepper, diced tomatoes, chickpeas, vegetable broth, granulated sugar, spinach

Directions:
"In a large pot, heat olive oil over medium-high heat.  Add onion, garlic, cinnamon, paprika, cumin and cayenne.  Cook, stirring occasionally, until onions are translucent, about 5 minutes.  Add tomatoes, chickpeas, vegetable broth and sugar.  Simmer for 45 minutes.  Season to taste with salt and pepper.  To serve, divide spinach among 6 serving bowls.  Ladle hot soup over the spinach and serve immediately."
Picnic Nacho Dip


Ingredients:
mild salsa, sharp cheddar cheese, green chilies, sliced ripe olives, fresh cilantro, tortilla chips

Directions:
In a medium bowl, combine all ingredients except tortilla chips., Cover and refrigerate for several hours for flavors to blend., Serve with tortilla chips for dipping.
Strawberry-Kiwi Soda (All Natural)


Ingredients:
lime juice, cherries, lemon slice

Directions:
"Pour all ingredients into a glass and enjoy!"
Cheats Scouse


Ingredients:
carrots, potatoes, onion, mixed herbs, salt, pepper

Directions:
Put the veg in a pan with enough water to just about cover them
Bring to the boil, sprinkle over the stock cube, lower the heat and simmer with a lid half on for 30 minutes.
Add the can of steak along with the herbs salt and pepper to taste.
Bring back to the boil, cook for a few minutes more.  It should be quite thick and not watery at all.
Serve with pickled beetroot or cabbage and slices of bread.
Asparagus Pizza


Ingredients:
asparagus, olive oil, salt, pepper, garlic cloves, Fontina cheese, parmesan cheese

Directions:
Shape dough into a ball by pulling sides down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
In a large bowl, mix asparagus, half of the oil, the salt & pepper; set aside.
On a lightly floure surface, shape dough by pressing with fingertips and pulling edges to stretch into 16"x12" rectangle.  Place on cornmeal dusted baking sheet.
Stir remaining oil with garlic spread over dough.  Top with asparagus, and cheeses.
Bake at 425F until crust is golden, 20 to 25 minutes.
Cincinnati Hubby's Cincinnati Chili


Ingredients:
ground beef, ground pork, yellow onions, garlic cloves, ground cumin, hot chili powder, bay leaves, salt, cinnamon, allspice, Tabasco sauce, cocoa powder, Worcestershire sauce, white vinegar, tomatoes, oregano

Directions:
Heat a heavy stockpot and add the oil.  Sauate the meat, onions, garlic, cumin, chili powder and bay leaves until meat is barely browned and the onions are clear.  Drain fat and discard.
Add remaining ingredients and bring to a simmer.  Cook, covered, for 1 1/2 hours.  You may need to add a little water as it cooks.
Cook spaghetti and drain well.  Cover with chili, cheese and chopped onions!  Enjoy!
Pina Colada Oatmeal (Porridge) Low Fat


Ingredients:
porridge oats, skim milk

Directions:
Put the oats and milk in the bowl, microwave for around 2 minutes. (Use a large bowl and keep an eye on it - it can easily overflow - you'll probably need to change this slightly for your own microwave].
Add the pineapple to the top, microwave for 20 seconds.
Add dessicated coconut. Stir.
Stay Green Avocado Dip


Ingredients:
avocados, garlic clove, salt, Tabasco sauce, mayonnaise

Directions:
Halve the avocados, remove the pips and scoop the flesh into the foodprocessor bowl.
Add the garlic.
Process the avocado till smooth.
Add lemon juice, salt, Tabasco and mayonnaise.
Process, taste and adjust seasoning.
Transfer the avocado dip into a container,with a close fitting lid.
Lay a sheet of cling film over the dip and pat down to exclude all air bubbles.
Close the lid over the cling film and refrigerate.
Unopened, this dip will keep fresh this way for 3 days. It might stay for longer but mine never lasts that long in the fridge.
Dynamites
Category: everyday-cooking
By AddiesMom6

These are a classic Rhode Island treat. So delicious in a soft sub-roll with a little salt on top. My toddler loves to dip chips in it too. This can also be cooked in a slow cooker.

Ingredients:
2 teaspoons vegetable oil
1  onion, chopped
2 pounds ground beef
4  green bell peppers, chopped
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon crushed red pepper flakes  (Optional)

Directions:
Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir. Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.

Prep time: 15 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 20 mins
Yields: 6 servings

Calories: 352.2
Fat: 19.7 g
Saturated fat: 7.3 g
Carbohydrates: 15.3 g
Sugars: 9.3 g
Dietary fiber: 4 g
Protein: 28.5 g
Cholesterol: 91.8 mg
Sodium: 616.1 mg
Jeremy's Mom's Strawberry Jelly Ring


Ingredients:
strawberry gelatin, boiling water, sugar, cold water, fresh strawberries, cream cheese, vanilla extract

Directions:
Dissolve the contents of the large package of Strawberry Jell-o (you could use 2 packages of the normal size of jell-o if your store doesn't carry the big package] in two cups of boiling water. Add 1/2 cup sugar and 1 1/2 cups cold water and mix well.
Remove 2 1/2 cups of mixture and chill (keep the rest at room temp as you don't want it to chill and start to set].
When chilled mixture has partially set, add a pint of fresh strawberries, halved and sliced. Pour into a 6-cup mold (Emila used the classic tupperware ring mold].
Chill until set but not firm.
Beat 8 oz softened cream cheese, gradually adding reserved jello mixture plus 1 tsp vanilla. Spoon over strawberries in mold.
Chill at least 3 hours before serving.
Unmold to serve and place on a round serving platter.
Egg in a Pepper
Category: breakfast-and-brunch
By Chef Lizzie

This recipe is paleo and a super easy way to eat your eggs! Can also top with cheese or even a slice of bread.

Ingredients:
1  large egg
1 (1/4 inch thick) ring bell pepper
salt and ground black pepper to taste

Directions:
Heat a non-stick skillet over medium heat. Place bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 73.5
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 0.8 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 6.4 g
Cholesterol: 186 mg
Sodium: 225.3 mg
Irish Potato Kielbasa


Ingredients:
potatoes, pork sausage, onion, fresh cayenne peppers, olive oil, tomatoes, dried oregano, fresh basil, water

Directions:
Heat the oil in a large frying pan and fry the sausage until brown all over. Remove from the pan and cut into 25 mm pieces.
Cut the potatoes into 20mm cubes and add to the pan together with the onions and chilis. Add a little more oil if necessary. Stir fry until the potatoes are brown on all sides.
Return the cut sausages, together the water, tomatoes, oregano, basil, salt and pepper to the pan and bring to the boil.
Cover tightly and simmer for about 20 minutes, stirring occasionally and adding a little more water if necessary.
Remove the cover and cook uncovered until any liquid reduces.
Lamb in a Greek Way


Ingredients:
zucchini, salt, olive oil, garlic, ground lamb, pine nuts, plum tomatoes, oregano, fresh rosemary, fresh mint leaves, dried currant, salt, pepper

Directions:
Trim the ends off the zucchini. Cut the zucchini in half lenghtwise; scoop out the pulp, leaving a 1/4" thick shell. Set aside the pulp. Sprinkle interior of the shells with the salt, and lay them, cut side down, on paper towels to drain for 30 minutes.
Preheat the oven to 350*F. Cover a baking sheet with foil.
Heat the oil in a skillet over low heat, and add the garlic. Saute until soft, about 3-4 minutes.
Add the lamb and saute until browned, stirring to break up the lumps. Then add the pine nuts, tomatoes, 1 cup of  reserved zucchini pulp, oregano, rosemary, mint, currants, and salt and pepper. Stir and remove the skillet from the heat.
Cut a thin slice off the bottom of each zucchini shell so it will lie flat, and place them on the prepared baking sheet. Fill the shells with the lamb mixture. Sprinkle them with the bread crumbs, and bake for 30 minutes. Serve immediately. Enjoy!
Illini Union Chili


Ingredients:
onion, garlic cloves, tomato puree, chili powder, salt, ground cumin, kidney beans, water

Directions:
Lightly brown ground chuck in large skillet.
Add chopped onion and garlic and cook, stirring occasionally, until vegetables are tender.
Add tomato puree, chili powder, salt, ground cumin and water.
Add kidney beans and mix.
Simmer, stirring occasionally, for 2 to 3 hours.
Crispy Onion Dijon Chicken


Ingredients:
boneless chicken breast, butter, Worcestershire sauce, Dijon mustard, spicy brown mustard

Directions:
Preheat oven to 350°., Just melt, don't cook, butter in small saucepan or microwave., Add worcestershire sauce and mustard., Dip chicken in butter mixture and coat well with crushed onions., Place in baking dish and bake for 45 minutes or until juices run clear.
Caribbean Cocktail


Ingredients:
blue curacao, rum, cream of coconut

Directions:
In a shaker filled with ice Mix the Bacardi and pineapple juice., shake well until too cold to hold., strain the content into a glass filled with ice., rinse shaker and fill again with ice., mix the Curacao and cream of coconut and shake until too cold to hold., Stain the contents into the same glass and mix.
Cream Cheese Corn and Potato Soup


Ingredients:
whole kernel corn, half-and-half, water, white pepper, red pepper flakes, potato starch, arrowroot, salt, Splenda sugar substitute

Directions:
Wisk half and half, water and starch until blended in 5-qt.
pot with lid.
Place on medium heat.
Add Neufchatel cheese.
Heat and stir until cheese starts to break down.
Add rest of ingredients EXCEPT Splenda.
Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
Stir frequently.
Add Splenda when finished if you wish soup to be sweeter.
Adjust liquid needs if it thickens too much upon standing.
This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.
Spaghetti Bolognese


Ingredients:
ground beef, onion, tomato sauce, oregano, spaghetti, parmesan cheese

Directions:
Brown onion and meat until well done., Meanwhile cook spaghetti., Add traditional sauce to meat  and  flavor with Italian seasonings., When spaghetti is done, drain and serve with sauce.