xiaoxl/recipe_data huggingface dataset:
Spicy Shrimp Saute


Ingredients:
red curry paste, fish sauce, medium shrimp, scallion, light coconut milk, cilantro

Directions:
Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl.  Add shrimp, tossing to coat.
Place a large nonstick skillet over medium-high heat until hot.  Add oil, and heat until smoking, then add shrimp mixture.  Saute for 2 minutes.
Add scallions; cover, and cook for 3 minutes.
Stir in soy sauce and coconut milk.  Cook for 3 minutes or until thoroughly heated.
Add cilantro and serve.
Nutty Carrot Sandwich


Ingredients:
carrots, pecans, garlic clove, stuffed green olives, mayonnaise

Directions:
In a medium bowl combine carrots, pecans, garlic and green olives with enough mayo to moisten and hold mixture together.
Spread four slices of bread with a light coating of mayo, and spoon carrot mixture on bread and top with another slice of bread.  Cut sandwiches in half and serve.
Christmas Tree Cheese Ball
Category: appetizers-and-snacks
By SusieQ

My family's cheese ball recipe, shaped like a tree for the holidays. Very fun! Serve on a platter surrounded by crackers.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup shredded Cheddar cheese
¼ cup finely diced onion
1 teaspoon Worcestershire sauce
1  red bell pepper
1 bunch fresh parsley, chopped
¼ cup chopped pecans, or as needed

Directions:
Mix cream cheese, Cheddar cheese, onion, and Worcestershire sauce together in a bowl with an electric mixer until completely blended. Turn cheese mixture onto a sheet of waxed paper and form it into the shape of a Christmas tree. Refrigerate cheese 'tree' until firm, at least 1 hour. Cut bell pepper into thin strips and 1 star shape. Press parsley into cheese tree to cover. Press bell pepper strips in a row to form a 'garland'. Make another 'garland' using chopped pecans. Place bell pepper star at the top of the 'tree'. Carefully transfer 'tree' to a serving platter.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 cheese ball

Calories: 234.5
Fat: 21.5 g
Saturated fat: 12.6 g
Carbohydrates: 2.9 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 8.4 g
Cholesterol: 62.4 mg
Sodium: 244.7 mg
Chocolate Cake in a Jar I
Category: desserts
By Holly

This recipe makes chocolate cakes in jars for charming food gift ideas during the holiday season or easy snack carriage.

Ingredients:
1 cup all-purpose flour
1 cup white sugar
½ teaspoon baking soda
¼ teaspoon ground cinnamon
⅓ cup butter
¼ cup water
3 tablespoons unsweetened cocoa powder
¼ cup buttermilk
1  egg, beaten
½ teaspoon vanilla extract
¼ cup finely chopped walnuts

Directions:
Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C) In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside. In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl. Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts. Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean. Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

Yields: 2 wide mouth (pint) canning jars

Calories: 1051.8
Fat: 44.7 g
Saturated fat: 22 g
Carbohydrates: 156.1 g
Sugars: 102.4 g
Dietary fiber: 5.5 g
Protein: 14.8 g
Cholesterol: 175.6 mg
Sodium: 604 mg
Gluten Free Finnish (Hoito) Pancake


Ingredients:
milk, eggs, sugar, vanilla extract, kosher salt, table salt, butter, potato starch, cornstarch, tapioca starch, xanthan gum

Directions:
Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum.
Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl.  Use a combination of Tapioca and Corn Starch. Mix with a fork.
Add the sugar, salt, eggs, vanilla and milk into large bowl.  Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again.
Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending.
Finally add the Xantham gum.  I find 1/2 teaspoon is perfect however some may prefer less or more.  You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate.  Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect.
Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight.
Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low], this should take about 5 minutes.  From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside.  To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake.
Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe.  Every pan is different so experiment to get the right dose per pancake.
Cook for at least 2 minutes on the first side and 1 minute on the second side.
Pan Seared Haddock


Ingredients:
haddock fillet, olive oil, butter, shallot, thyme, flour

Directions:
Coat haddock evenly on all sides with flour.
Pat off excess.
Heat skillet on Medium-High.
Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
Wait until oil faintly smokes before adding haddock.
Place haddock carefully in hot oil.
When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
Lower heat and cook until internal temperature of 130 is reached.
Add butter, shallots and thyme to pan.
Melt and blend, but do not burn the butter.
Baste the fillet and continue cooking until temperature is 140.
Mac and Cheese Rice Cooker Recipe


Ingredients:
pasta, butter, salt, heavy whipping cream, cheese, cheddar cheese, cooked ham, nutmeg

Directions:
1. Place the first 4 ingredients in the rice cooker and cook for about 12 minutes. That's when the water starts to boil.
2. Open the lid, add the milk/cream mixer, cheese, nutmeg and smoked ham, stir to combine. Close the lid and cook till it switches to the keep warm setting.
*Rice cookers heat differently. So make sure to check the mac & cheese in step 2 after about 15-20 minutes once or twice so as to not over cook it.
3. Once rice cooker goes to warm add the 1/4 cup of cheddar cheese and let rest for 5 minutes Turn cooker off.
* ideas: You can also add a cup of precooked ham in 2 step if u like. It adds a nice flavor or omit it.
Red Potato Soup With Roquefort


Ingredients:
onion, white pepper, flour, blue cheese, fresh parsley, butter, tomatoes, green onions, blue cheese, fresh curly-leaf parsley

Directions:
In a medium saucepan combine the peeled red potatoes, stock, onion, and white pepper. Bring water to boil then reduce heat. Simmer uncovered about 20 minutes or until the potatoes are fork tender. Mash the potatoes slightly; DO NOT drain.
In a screw-top jar combine 1/2 cup milk and the flour; cover and shake vigorously. Add the mixture to the saucepan then add the remaining milk. Cook and stir until bubbly for approximately 1 minute but be careful not to burn.
Finally, stir in the bleu cheese (reserve 2 tablespoons for garnish], butter and fresh parsley. Keeping stirring the soup until the cheese and butter melt. At this point you can choice to puree the soup or not. Top each serving of soup with diced tomatoes, green onion slices, sprinkle of bleu cheese and garnish of fresh parsley.
Serve with a hearty bread.
British Apple Strudel


Ingredients:
apples, sugar, water, milk, sugar, puff pastry

Directions:
Peel and slice apples, add enough water to just  cover the apples add the sugar and bring to the boil until just cooked.
Drain and cool.  Chop the apples into small cubes, add the Fruit Mince and stir in well.
place on the sheet of puff pastry, making an oblong, similar to an apple strudel, fold the pastry over, brushing the edges with water.
Turn over. brush with milk and sprinkle the sugar over the top, slash cuts across the top, just cutting the surface of the pastry and bake in a hot oven of 115c for approx 15 t0 20 minutes.
serve either hot or cold with Cream or Ice Cream.
Golden Delicious Oatmeal


Ingredients:
golden delicious apple, water, cinnamon, nutmeg, quick-cooking oatmeal

Directions:
Combine all but the oatmeal in saucepan., Bring to a boil., Stir in oats and cook 1 minute., Cover and let stand several minutes, then serve.
Three-Pepper Bean Dip


Ingredients:
reduced-fat sour cream, salsa, green onions, diced green chilies, reduced-fat cream cheese, chipotle chiles in adobo, ground cumin, chili powder, colby-monterey jack cheese, tortilla chips

Directions:
In a large bowl, combine first 10 ingredients. Transfer to a greased 1 1/2-qt, baking dish.  Cover and bake at 325 degrees for 25 minutes.
Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until bubbly.  Serve warm with chips or fresh vegetables.
Creamy Chicken Asparagus Soup


Ingredients:
asparagus spear, onion, celery rib, carrot, potato, dry parsley flakes, chicken broth, salt, black pepper, half-and-half cream, cheddar cheese

Directions:
Cut tips from asparagus spears and set aside, Discard stalks.
In a dutch oven, saute onion and celery in oil.  Add carrots, potatoes and parsley flakes.  Stir in broth, salt and pepper .  Bring to a boil. Simmer on low heat covered for 25 minutes.
Add chicken, cream, cheese and asparagus tips.  Simmer uncovered for 5 minutes until asparagus is tender.
Serve and enjoy!
Zucchini Carpaccio


Ingredients:
green zucchini, yellow zucchini, extra virgin olive oil, lemon zest, arugula leaves, parmesan cheese

Directions:
Trim ends of zucchini and slice diagonally into wafer-thin rounds.  Place in bowl.
Combine the olive oil, lemon juice and zest and season with salt and pepper.
Pour mixture over zucchini and leave for 5 minutes.
Pile arugula onto serving plates, then top with zucchini.
Top with the shaved parmesan.
Red Headed Slut Shot


Ingredients:
"cranberry juice"

Directions:
Add the jager and schnapps to tall/large shot glass., Add cranberry juice to fill the rest of the shot glass and mix., Shoot!
Grandma Maroni's Meatballs and Maroni Sauce  100 Year Old Recipe


Ingredients:
eggs, romano cheese, Spanish onion, fresh garlic, fresh Italian parsley, fresh basil leaf, olive oil, garlic cloves, Spanish onions, crushed tomatoes, salt, white pepper, black pepper, fresh basil leaf

Directions:
For the meatballs:
Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
To make the sauce:
In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!
Bananas Foster Jam


Ingredients:
brown sugar, stevia, raisins, water, bananas, fresh lime juice, vanilla, salt, dark rum

Directions:
Combine brown sugar, stevia, raisins and water in a small pot and bring to a simmer. Cook without stirring (swirl the pan] until sugar dissolves.
Meanwhile, mash bananas with lime juice, vanilla and salt, then stir into syrup.
Cook, stirring often, 25 minutes.
Stir in the rum and remove from heat.
Cool before transferring into a jar and chilling.
Pineapple Glaze for Ham
Category: side-dish
By Jackie Smith

A simple, sweet glaze for that baked ham - pineapples, cherries and brown sugar.

Ingredients:
1 (15.25 ounce) can sliced pineapple, drained with juice reserved
1 (4 ounce) jar maraschino cherries, drained
1 cup brown sugar

Directions:
Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple. In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 3 cups

Calories: 92.5
Carbohydrates: 23.8 g
Sugars: 20.7 g
Dietary fiber: 0.3 g
Sodium: 7.1 mg
Baked Turkey and Jack Cheese Chimichangas - Weight Watchers


Ingredients:
salsa, green chili peppers, chili powder, scallions, reduced-fat monterey jack cheese, wheat flour tortillas, salsa, nonfat sour cream

Directions:
Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13 X 9 X 2-inch baking dish with cooking spray.
Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 Tbsp of salsa and 1 Tbsp of sour cream.
Nutty Pineapple Carrot Cake


Ingredients:
sugar, eggs, flour, baking powder, cinnamon, salt, vanilla, carrot, crushed pineapple, coconut, walnuts

Directions:
Beat together oil and sugar, add eggs and beat well.
Add flour, baking powder and cinnamon, mix well.
Add remaining ingredients and mix well.
Pour into a parchment paper-lined, 9x9-inch pan and bake in a preheated 350 degree Fahrenheit oven for 45 to 50 minutes.
Brandy Alexander Frost


Ingredients:
vanilla ice cream, Creme de Cacao, brandy, maraschino cherries

Directions:
In blender or small mixer, blend first three ingredients until smooth., Divide between two stemmed glasses or dessert dishes., Top with whipped cream, shaved chocolate and cherries., Serve with straw and/ot spoons.
Patio Shrimp Salad
Category: salad
By Wilma Scott

Shrimp tossed with rice, pickles, olives, raisins and some more salad goodies. A quick and easy summer salad.

Ingredients:
3 ½ cups cooked white rice
¼ cup chopped dill pickles
¼ cup chopped black olives
1 tablespoon chopped onion
½ teaspoon salt
1 teaspoon minced green bell pepper
½ cup raisins
1 ½ cups tomato juice
2 cups cooked salad shrimp
¾ cup mayonnaise

Directions:
Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes. Mix shrimp and mayonnaise into the mixture, toss lightly and serve.

Prep time: 5 mins
Total time: 10 mins
Yields: 6 servings

Calories: 419.6
Fat: 23.3 g
Saturated fat: 3.6 g
Carbohydrates: 41.1 g
Sugars: 10.8 g
Dietary fiber: 1.4 g
Protein: 12.6 g
Cholesterol: 93.6 mg
Sodium: 739.6 mg
Dessert Crepes


Ingredients:
eggs, milk, butter, all-purpose flour, white sugar, salt, vanilla, cinnamon

Directions:
In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Super Sunrise Juice


Ingredients:
pineapple, orange, strawberries, red grapes

Directions:
"Juice together all ingredients and serve."
Oven Glazed Carrots


Ingredients:
carrots, butter, salt, pepper, brown sugar

Directions:
Cut carrots into strips 1/4 inch thick and about 1 1/2 inches long., Place in a buttered casserole dish and sprinkle with salt and pepper., Dot with brown sugar and butter., Cover., Bake at 350 degrees for 1 1/2 hours.
Spicy Fennel Bread
Category: bread
By Marvelous Munch

The smell of this spicy fennel bread is still lingering in the house making me feel so cozy! A few years ago, a breakfast spot opened up downtown that started making spicy fennel bagels. As an avid everything bagel lover, I was not sure at first but was quickly convinced to give it a try. Oh my goodness, was I happily surprised. The spice given off by the fennel was perfection melted into the bagel. A bit later I moved and craved these bagels so I decided to make my own version, spicy fennel bread.

Ingredients:
1 ½ cups water, at room temperature
½ teaspoon active dry yeast
1 pinch white sugar
3 cups all-purpose flour
2 teaspoons fennel seeds
1 ½ teaspoons salt
1 teaspoon red pepper flakes
½ teaspoon minced onion
½ teaspoon minced garlic

Directions:
Combine water, yeast, and sugar in a measuring cup. Mix well. Combine flour, fennel seeds, salt, red pepper flakes, onion, and garlic in a large bowl. Mix well until combined and any flour clumps are broken up. Slowly pour in the yeast-water mixture and stir into the flour. Knead the bread by hand until dough is well combined and you have an even consistency. Transfer to an oiled bowl, cover with plastic wrap, and let rest on the countertop, 10 to 14 hours. Remove dough onto the counter and knead once more. Let rise, 30 minutes to 1 hour. While bread rises, preheat the oven to 450 degrees F (230 degrees C). Sprinkle the bottom of an oven-safe Dutch oven with flour, cover with the lid, and place in the oven while it preheats. Remove the Dutch oven and carefully place the dough in the pot; cover with the lid. Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until golden, about 30 minutes more. Remove from the oven and place on a rack to cool.

Prep time: 20 mins
Cook time: 1 hr
Total time: 11 hrs 50 mins
Yields: 1 loaf

Calories: 116.7
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 24.4 g
Sugars: 0.2 g
Dietary fiber: 1.1 g
Protein: 3.4 g
Sodium: 292.7 mg
Roasted Broccoli
Category: side-dish
By Kelly H.

Tender, flavorful, delicious, and a nice twist to steaming vegetables. This has become the new favorite way to prepare broccoli in our house. Try substituting asparagus or stir-fry vegetables too!

Ingredients:
2 cups broccoli florets
1  yellow bell pepper, sliced
1 tablespoon Montreal steak seasoning
2 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
1 tablespoon extra-virgin olive oil

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish. Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 68.5
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 8 g
Sugars: 2.2 g
Dietary fiber: 2.2 g
Protein: 2.1 g
Sodium: 717.9 mg
Grandma's Waffle Cookies (Pizzelles)
Category: world-cuisine
By Darla O

I could always count on finding these authentic Italian cookies in Grandma's freezer, and her house always smelled yummy! They're great dipped in milk. Grandpa was a blacksmith and actually made their waffle iron, which I still have, although I use my modern electric pizzelle maker when making these.

Ingredients:
6  eggs
2 ½ cups white sugar
½ cup vegetable oil
½ cup butter, melted and cooled
1 teaspoon anise oil, or more to taste
5 cups all-purpose flour, or as needed
3 teaspoons baking powder
1 teaspoon salt

Directions:
Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter. Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 dozen

Calories: 89.8
Fat: 3.4 g
Saturated fat: 1.2 g
Carbohydrates: 13.6 g
Sugars: 7 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 18.9 mg
Sodium: 62.4 mg
Hot Buttered Rum


Ingredients:
brown sugar, butter, ground nutmeg, ground cinnamon, ground cloves, salt, light rum, cinnamon stick, hot water

Directions:
Beat the sugar and butter together until fluffy.
Beat in the spices.
Put a heaping teaspoon of the batter in the bottom of a mug with 1 1/2 oz of rum and top with hot water, stirring well.
Cornmeal-Sage Biscuits and Sausage Gravy


Ingredients:
all-purpose flour, cornmeal, baking powder, sugar, cream of tartar, salt, green onions, fresh sage, dried sage, butter, buttermilk, green onion, bulk pork sausage, onion, all-purpose flour, milk, fresh thyme

Directions:
Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
SAUSAGE GRAVY:
In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
TO MAKE AHEAD:
Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours]. If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.