xiaoxl/recipe_data huggingface dataset:
Quick Catfish Fillets
Category: seafood
By ITALYLOVER

A quick, easy, and flavourful family dinner recipe using catfish filets. This dish is particularly delicious served with a citrus and banana salsa.

Ingredients:
⅓ cup all-purpose flour
1 pinch salt and pepper to taste
4 (6 ounce) fillets catfish
2 tablespoons olive oil
¼ cup oyster sauce

Directions:
In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat. Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 299
Fat: 17.4 g
Saturated fat: 3.3 g
Carbohydrates: 8.4 g
Dietary fiber: 0.3 g
Protein: 25.7 g
Cholesterol: 84 mg
Sodium: 213.7 mg
Peach Sparkler


Ingredients:
sparkling water, of fresh mint

Directions:
In a blender or food processor, puree peaches and sparkling water until smooth., Pour into a chilled stemmed glass., Garnish with peach slice and mint sprig. Enjoy!
Spinach Arancini
Category: trusted-brands-recipes-and-tips
By Progresso

Arborio rice balls with spinach and Parmigiano-Reggiano and a cube of mozzarella cheese inside are rolled in seasoned panko bread crumbs, then deep fried until golden brown for an impressive and delicious appetizer.

Ingredients:
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
¾ cup uncooked Arborio rice
½ cup dry white wine
2 cups Progresso® reduced sodium chicken broth, heated
Freshly ground pepper to taste
1 cup chopped fresh spinach leaves
1 tablespoon butter
½ cup grated Parmigiano-Reggiano cheese
24 (1/2 inch) cubes mozzarella cheese
½ cup all-purpose flour
1 ½ cups Progresso® Italian style panko crispy bread crumbs
1  egg
1 tablespoon water
Vegetable oil for frying

Directions:
Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Season with pepper. Stir in spinach, butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.) On cookie sheet, shape rice mixture into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls. Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes. Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350 degrees F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.

Prep time: 1 hr 30 mins
Total time: 1 hr 30 mins
Yields: 24 appetizers

Calories: 161.2
Fat: 7.9 g
Saturated fat: 1.5 g
Carbohydrates: 16.7 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 4.2 g
Cholesterol: 13.5 mg
Sodium: 311.7 mg
Mashed Potatoes


Ingredients:
potato, bay leaf, salt, dried herbs, heavy cream, butter

Directions:
Dice potatoes and place in a medium pot with cold water in it. Add bay leaf.
Bring potatoes to a boil and cook for 10-15 minutes or until potatoes are fork tender.
Drain potatoes, discard bay leaf, and place back in pot. Place over medium high heat and allow to dry out for a few minutes.
For creamy potatoes, go ahead and place through a food mill, but for chunky potatoes add the rest of the ingredients and mash with a potato masher.
Italian Sausage Broils


Ingredients:
bulk Italian sausage, dried basil leaves, dried oregano leaves, tomato sauce & mushrooms, dried oregano leaves, mozzarella cheese, English muffins

Directions:
Preheat broiler.
Brown sausage in skillet.  Drain fat.  Add basil, oregano and tomato sauce.
Sprinkle 1 tbsp of the shredded cheese on each half of toasted, buttered English muffin.
Divide sausage mixture among the muffin halves.  Top with remaining cheese.
Broil about 3 inches from source of heat until cheese melts.  Serve immediately.
Små Flødekager -Small Cream Cakes - (Danish)


Ingredients:
heavy cream, eggs, sugar, flour, cardamom

Directions:
Preheated oven to 350ºF.
Butter and lighlty flour muffin tins.
Whip the cream until its stiff, set aside.
In a separate bowl beat the eggs with the sugar.
Add the sifted flour and ground cardamom and mix thoroughly.
Fold in the whipped cream.
Half fill the muffin tins and bake 10 minutes 350ºF oven, or until golden brown. Frost as desired.
Ratatouille Puttanesca


Ingredients:
eggplant, potatoes, cherry tomatoes, onion, garlic cloves, olive oil, kalamata olives, capers, asparagus, flour, butter, parmesan cheese, salt, fresh basil, cracked black pepper

Directions:
Pre-heat oven to 225 degrees fahrenheit.
Chop the eggplant, potatoes, tomatoes and onions into large pieces of roughly the same size (approx 1 1/2 inches] and add to oven proof baking dish.
Dice the garlic and olives and add to baking dish.
Drizzle with olive oil (amount given is estimate, I probably use more], chili oil, paprika, lemon juice, salt and pepper, and stir.
Place in oven uncovered.
At approximately 10 minute intervals remove from oven and stir throughly.
Once vegetables become tender and start to brown add asparagus (chopped into approximately 1 inch pieces] and return to oven for 5-10 more minutes.
At this point the mixture may appear quite watery, depending on the type of potatoes used. Starchier potatoes may naturally thicken the sauce, however it may be necessary to thicken yourself. To do this, simply knead the butter and flour together in a small dish or in the palm of your hand, sprinkle into the liquid and mix slightly to incorporate (this is called a beurre manie]. Return to the oven.
When the stew looks just about ready, stir through the fresh basil and 1/2 of the cheese, top with the remaining cheese and broil until golden brown.
Serve hot with a loaf of crusty bread, and enjoy!
3 - Potato Grill Packet


Ingredients:
sweet potato, yellow potatoes, white potato, onion, fresh parsley, dried basil leaves, olive oil, butter

Directions:
Coat grill rack with nonstick cooking spray.  Preheat grill to medium direct heat.  Meanwhile, in large bowl, combine all ingredients except butter in order listed, toss to coat.  Lightly coat a 12 x 24 inch piece of heavy-duty foil with nonstick cooking spray.
Place potato mixture in center of one end of foil, dot with butter.  Fold foil over to enclose poatoes in a 12 x 12 inch packet, crimping edges to seal, leaving room for expansion.
Place packet on grill.  Grill, covered, 35 to 40 minutes or until potatoes are tender, carefully turning packet over once.  Season with salt and pepper to taste before serving.
Roasted Cauliflower Steaks
Category: fruits-and-vegetables
By Snacking in the Kitchen

You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.

Ingredients:
1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'
¼ cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place cauliflower steaks on the prepared baking sheet. Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks. Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.

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

Calories: 175.8
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 12.1 g
Sugars: 5.2 g
Dietary fiber: 5.4 g
Protein: 4.3 g
Sodium: 63.6 mg
Whole Smoked Cauliflower
Category: side-dish
By Soup Loving Nicole

Smoking cauliflower absorbs just the right amount of smoke that complements your meat without overpowering. This works well with beef, pork, and chicken and the sauce ties it all together. Serve with a dinner salad and you won't even miss the potato.

Ingredients:
hickory and apple wood chips, as needed
1 (2 pound) head cauliflower
1 tablespoon olive oil
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
1 tablespoon mayonnaise
1 tablespoon barbeque sauce

Directions:
Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions. Rub cauliflower head with olive oil and season with seasoned salt and pepper. Place on the rack of the preheated smoker and smoke until tender, about 2 hours. Whisk mayonnaise and barbeque sauce together in a small bowl until smooth. Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 2 hrs 5 mins
Yields: 8 servings

Calories: 59.1
Fat: 3.2 g
Saturated fat: 0.5 g
Carbohydrates: 6.9 g
Sugars: 3.3 g
Dietary fiber: 2.9 g
Protein: 2.3 g
Cholesterol: 0.7 mg
Sodium: 123.1 mg
Tot Sliders
Category: appetizers-and-snacks
By Dan Whalen

If you didn't think sliders could get any smaller--or cuter--then you haven't tried swapping coin-shaped tots for buns! This dish is one of the times where it tastes as good as it looks.

Ingredients:
32  frozen potato rounds (such as Ore-Ida® Crispy Crowns®)
2 tablespoons vegetable oil
8 ounces ground beef (85% lean)
¼ pinch kosher salt
¼ teaspoon black pepper
4 slices American cheese
1 tablespoon ketchup, or to taste
1 tablespoon mustard, or to taste
16  pickled gherkins, drained
16  toothpicks

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Toss tots with oil on a 10x15-inch baking pan, then spread into a single layer. Bake in the preheated oven, turning once halfway through, until browned and crisp, 15 to 18 minutes. Meanwhile, put ground beef on a sheet of waxed paper. Top with another sheet and press beef into a 4x6-inch rectangle. Remove top sheet. Sprinkle beef with salt and pepper, then cut into sixteen 1x1 1/2-inch rectangles. Break each cheese slice into quarters; fold quarters over to make 16 pieces of double-layered cheese. Cook beef in a large skillet over medium heat until browned on one side, about 3 minutes. Turn burgers over, top with cheese; cook, covered, until beef is no longer pink in centers and cheese has melted, about 3 minutes. Top 1 tot with a cheeseburger, ketchup, mustard, pickle, and another tot; spear stack with a toothpick. Repeat with remaining ingredients.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 mini sliders

Calories: 114.1
Fat: 7.1 g
Saturated fat: 2.6 g
Carbohydrates: 8.8 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 4.8 g
Cholesterol: 16.5 mg
Sodium: 298 mg
Pasta With Sausage, Tomatoes, and Mushrooms


Ingredients:
olive oil, mushrooms, onions, fresh basil, fresh oregano, garlic cloves, dry white wine, crushed tomatoes in puree, diced tomatoes, butter, pappardelle pasta, pasta, pecorino romano cheese

Directions:
Saute sausage in heavy large pot over medium-high heat until brown, about 12 minutes.
Using slotted spoon, transfer sausage to large bowl.
Add oil to drippings in pot.
Add mushrooms and onions; saute until tender and brown, about 15 minutes.
Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute.
Add wine; cook until almost absorbed, about 4 minutes.
Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.
Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes.
Season with salt and pepper.
(Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.].
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain well; return to pot.
Pour sauce over pasta; toss to coat.
Add 1/2 cup cheese and 1/2 cup basil; toss to combine.
Season with salt and pepper.
Transfer pasta to serving dish.
Serve, passing remaining cheese separately.
Roasted Yam and Kale Salad
Category: salad
By Anonymous

A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.

Ingredients:
2  jewel yams, cut into 1-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1  onion, sliced
3 cloves garlic, minced
1 bunch kale, torn into bite-sized pieces
2 tablespoons red wine vinegar
1 teaspoon chopped fresh thyme

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet. Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator. Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 273.7
Fat: 7.5 g
Saturated fat: 1.1 g
Carbohydrates: 49.2 g
Sugars: 2.3 g
Dietary fiber: 7.7 g
Protein: 5 g
Sodium: 46.3 mg
Indian Batter Mix for Zucchini, Aubergines and Prawns


Ingredients:
chickpea flour, chili powder, ground cumin, ground coriander, mango powder, salt, water, zucchini

Directions:
Preheat oven to 170°C.
Mix the dry ingredients in a bowl, stir in the water to form a batter mixture.
Heat oil in a shallow pan.
Coat the zucchini, prawns or whatever with the batter, fry 2 minutes each side.
Remove from pan, drain on kitchen paper, place in oven to keep warm while the rest of the zucchini is fried.
Serve hot, or straight from the pan.
Philadelphia Style Cookies and Cream Ice Cream


Ingredients:
milk, granulated sugar, heavy whipping cream, pure vanilla extract

Directions:
Crush the Oreo cookies by placing them in a plastic bag and using the heel of your hand to crush them.
Using a wire whisk or hand mixer, mix milk and sugar until the sugar dissolves, about 1-2 minutes.
Stir in heavy cream and vanilla extract.
Pour into ice cream maker and churn for about 15 -20 minutes or according to manufacturer's instructions.
Add crushed Oreo cookies to ice cream and churn for additional 5 minutes.
Canadian Maple Mousse


Ingredients:
pecan pieces, pure maple syrup, unflavored gelatin

Directions:
In small saucepan, bring pecans and maple syrup to a boil.
Remove from heat and using a small fine mesh sieve or slotted spoon scoop out the pecan pieces onto a parchment paper lined baking sheet and bake at 350F for 8 minutes or until golden.
Set aside to cool.
In the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
Sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin.
Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.
Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.
Fold in remaining cream.
Cover and refrigerate for at least 1 hour or until set.
Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.
Salmon Stew (Scandinavian Style)


Ingredients:
salmon, dry white wine, bacon, button mushrooms, onions, heavy cream, yukon gold potatoes, dill

Directions:
In a large saucepan, combine stock with wine and reduce by approximately one-third over moderate heat.
In a skillet over medium high heat, cook bacon until crisp. Remove the bacon from the skillet with a slotted spoon and drain on paper towels. Add 1 tablespoon butter to the bacon fat. Add mushrooms and onion to the fat and cook until the mushrooms are lightly browned.
Combine the reduced stock and wine mixture with cream and bring to a bowl. Add potatoes and cook until just tender.
Add the mushroom mixture and salmon to the cream and potatoes.
Simmer for 5 minutes or until salmon is almost cooked through.
Season to taste with salt and pepper.
Just before serving, add chopped dill. Enjoy!
Reggae Gumbo


Ingredients:
canola oil, onion, garlic cloves, celery, tomatoes, tomato paste, ground cumin, gingerroot, dried oregano, salt, black pepper, crushed red pepper flakes, sweet potato, okra, zucchini, fresh coriander

Directions:
Heat oil in a large saucepan over medium-high heat; add pork cubes and cook until browned, about 8-10 minutes; add mushrooms, onions, garlic and celery; cook and stir until vegetables are tender, about five minutes.
Stir in tomatoes, tomato paste, cumin, ginger root, oregano, salt, pepper and crushed red pepper flakes; bring to a boil.
Reduce heat to medium-low; cover and simmer for 45 minutes, stirring occasionally.
Stir in sweet potatoes and okra or zucchini; cover and simmer another 30-35 minutes, until pork and potatoes are very tender; stir in coriander during last five minutes of cooking time.
Remove from heat and serve.
Thai Tofu With Zucchini, Red Bell Pepper and Lime


Ingredients:
extra firm tofu, zucchini, red bell pepper, gingerroot, canned unsweetened coconut milk, fresh lime juice, soy sauce, Thai red curry paste, fresh basil

Directions:
Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
Add the tofu and saute until golden, about 5 minutes.
Move the tofu to a bowl.
Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
Saute until it begins to soften, about 5 minutes.
Return tofu to the skillet.
Add ginger and stir about 30 seconds.
Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
Stir in half of the basil.
Sprinkle with remaining basil and serve. Enjoy!
This is good served with steamed rice or noodles.
Gin Fizz


Ingredients:
lemon juice, sugar

Directions:
blend all ingredients, except soda, in a blender or shake by hand for minutes., strain into a highball glass, and then fizz in some soda.
Chilled Deviled Chicken


Ingredients:
celery, olive oil, curry powder, tomato paste, white wine, lemon juice, mayonnaise, sultanas

Directions:
Heat oil in a fry pan and saute onion and celery for 2 minutes.
Add curry powder and cook a further 2 minutes.
Quickly stir in tomato paste and cook lightly then add the wine, stock, seasonings, lemon juice.
Simmer 10 minutes over a low heat.
Allow to cool.
Add all the remaining ingredients, stir well and chill.
Serve over lettuce leaves with salad accompaniments.
Pasta Fazool Casserole


Ingredients:
hot Italian sausage, sweet Italian sausage link, ground beef, onion, garlic, dried oregano, dried thyme, Italian plum tomatoes, tomato paste, cayenne pepper, kidney beans, mostaccioli pasta, parmesan cheese, fresh Italian parsley, fontina, provolone cheese

Directions:
Preheat oven to 400°F Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes.
Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon.
Add kidney beans and heat through.
Season with salt and pepper.
Add mostaccioli, Parmesan and parsley and toss to combine.
Transfer to 9x13-inch baking dish.
Sprinkle with cheese.
Bake until cheese melts, about 30 minutes.
Keto Bacon-Wrapped Asparagus with Lemon Aioli
Category: side-dish
By fabeveryday

This simple recipe is easy, delicious, and satisfying, especially for those on a ketogenic or low-carb diet. Use full-fat mayonnaise.

Ingredients:
¾ cup mayonnaise
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon garlic salt
1 bunch fresh asparagus, trimmed
10 slices bacon
olive oil cooking spray
1 pinch cracked black pepper

Directions:
Combine mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, and garlic salt in a bowl and mix well.  Refrigerate lemon aioli until ready to use. Preheat an outdoor grill for medium heat and lightly oil the grate. Divide asparagus stalks into groups of 3 to 5 stalks, depending on the thickness of the asparagus. Wrap each asparagus bundle tightly with 1 piece of bacon, overlapping slightly as you wrap and tucking the ends under the bacon so it holds securely. Place asparagus bundles in a single layer on a piece of aluminum foil.  Spray bundles lightly with olive oil spray and top the bacon with cracked pepper. Grill asparagus bundles on the foil for 10 minutes. Flip each bundle and grill until bacon is cooked through and crisp, an additional 10 minutes. Serve with lemon aioli.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 5 servings

Calories: 358.6
Fat: 34.1 g
Saturated fat: 6.5 g
Carbohydrates: 5.7 g
Sugars: 2.1 g
Dietary fiber: 2 g
Protein: 9.2 g
Cholesterol: 32.8 mg
Sodium: 730.1 mg
My Mamma's Stuffing


Ingredients:
yellow onions, dried sage, salt, pepper, butter, turkey broth

Directions:
Cut up french bread loaves into 1" cubes. You will have approximately 18 cups.
Layer cubes on a large cookie sheet in 325 degree oven. Bake/toast for approx 20 minutes or until the bread is toasted but not as dry and hard as croutons that you get at the store.
Melt 1 cube of butter in large sauté pan. Add diced onion, 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp sage. Cook on medium heat until onion is translucent.
Remove bread cubes from oven and let cool 10 minutes.
Place cooled bread cubes into a large bowl and add onion and butter mixture. Mix well.
In a small bowl, combine turkey broth and rest of the seasonings. Pour over the top of the bread cubes and mix well. Bread should be spongy but not soaked.
Place bread cubes into a crockpot. Add 1/2 cube of sliced butter slices on top. Cook on low for 3 hours.
**NOTE** when making stuffing for Thanksgiving. Turkey broth is made by placing the neck and gizzards from the turkey in a large sauce pan, just covered with water and simmered for 45 minutes. Skim the top of any fat. If any broth is left after using 1 1/2 cups for stuffing, it can be used and added to the drippings when making gravy.
**NOTE** dried sage leaves are used, NOT ground sage which would produce too strong of a sage flavor. Home grown & dried sage is the best.
Corn Casserole


Ingredients:
white shoepeg corn, sour cream, mild cheddar cheese, onion, celery, green bell pepper, lemon pepper, unsalted butter

Directions:
Preheat oven to 350 degrees F, then grease a 13"x9:" baking dish.
In a large bowl, combine corn, celery soup, sour cream, cheddar cheese, onion, celery, bell pepper & lemon pepper, then transfer that mixture to the prepared baking dish.
Sprinkle with the cracker crumbs & drizzle with the melted butter, then bake, uncovered, for 20 to 25 minutes or until bubbly.