xiaoxl/recipe_data huggingface dataset:
The Classic S-More


Ingredients:
"marshmallows"

Directions:
Put all 4 marshmallows on (clean] wooden sticks.
Roast for about 5 minutes (if the marshmallow sets fire or gets burnt take it out of the fire].
Get 4 of the crackers and put the cooked marshmallows on them.
Put 1 piece of milk chocolate on each marshmallow.
Put the remaining crackers on the top.
BBQ Chicken Pizza


Ingredients:
garlic powder, barbecue sauce, bacon bits, chicken breast, cheddar cheese

Directions:
Pan fry chicken until it is no longer pink in the middle. Cut into bite size chunks.
Add garlic powder to dry pizza mix. Mix pizza dough according to directions. Spread onto baking sheet and roll to desired thickness. Pre-bake for 5 minutes in preheated oven.
Spread BBQ sauce all over the crust. I used enough sauce to cover the crust, but I could still see the color of the crust through the sauce. Use more or less depending on taste.
Sprinkle bacon bits everywhere. I used a lot on my pizza, that's the way I like it. Adjust to taste.
Put chicken on pizza.
Sprinkle cheese on pizza. I didn't use to much, it's all a matter of taste.
Bake for another 8-10 minutes.
Slice up and enjoy with a tall cold one.
Cheesy Sausage Pasta
Category: world-cuisine
By DoughertyDA

This delicious sausage pasta dish has a cheesy tomato cream sauce.  It's like macaroni for grown ups.

Ingredients:
1 (16 ounce) package uncooked pasta shells
1 tablespoon vegetable oil
½ tablespoon finely minced onion
1  orange bell pepper, thinly sliced
1 teaspoon minced garlic
1 pound bulk Italian sausage
1 (14.5 ounce) can stewed tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Directions:
Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well. While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat.  Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes.  Stir in the undrained tomatoes and the heavy cream.  Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes. Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 514.2
Fat: 27.7 g
Saturated fat: 12.9 g
Carbohydrates: 48 g
Sugars: 4.5 g
Dietary fiber: 2.6 g
Protein: 20 g
Cholesterol: 71.9 mg
Sodium: 752.1 mg
Butter Herb Rice


Ingredients:
white rice, water, butter, chicken bouillon cubes, oregano

Directions:
Add water, bouillon cubes, and butter to a large stock pan and bring to boil.
Add rice and oregano. Be sure to crush oregano with fingertips to bring out full flavor.
Return to boil, then turn temperature to low. Cover pan with lid and simmer for approximately 20 minutes.
Remove pan from heat and let sit covered for a few minutes before serving.
Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
Category: world-cuisine
By DJFoodie

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Ingredients:
1 tablespoon olive oil
2  shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored and thinly sliced
1 large tomato, cubed
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

Directions:
Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 339.1
Fat: 15.7 g
Saturated fat: 7.4 g
Carbohydrates: 21.2 g
Sugars: 9.3 g
Dietary fiber: 2.7 g
Protein: 16.3 g
Cholesterol: 76.3 mg
Sodium: 245.3 mg
A@@ Kicking Porterhouse Steak


Ingredients:
salt, cracked black pepper

Directions:
"remove steak from fridge, allow to come to room temp . take a moment to sip your beer and marvel at the steak you're about to consume. it marbled, it's a Porterhouse, it's a symphony. focus. salt and pepper both sides of the steak to your liking. NO steak seasoning, none of that crap. when coals are heated move coals to one side of grill. sear steak for 1 minute per side over hot coals. after searing both sides cook over indirect heat (other side of grill] for 8-10 minutes. remove, let sit for 10 minutes before cutting. enjoy the beefy bliss before you!"
Maple Pancake Syrup (Low-Carb)


Ingredients:
Splenda granular, water, cornstarch, vanilla extract

Directions:
In small bowl, mix cornstarch and 1/4 cup of water., Stir to dissolve cornstarch and make a slurry., In saucepan over medium-high heat, add all remaining ingredients., Bring to boil., Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil., Boil 30 seconds., Remove from heat., Cool., Bottle and refrigerate., NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons., Remember that it thickens more as it cools, so don't over-thicken.
Cheese and Cornbread or Dumplings


Ingredients:
cornmeal, flour, baking powder, sugar, cheddar cheese, skim milk, yogurt, egg, frozen corn, kernel corn

Directions:
Combine corn meal, flour, baking powder, sugar& onion salt, mix well.
Stir in the cheddar.
In another bowl whisk together milk, yogurt& egg& jalapeno (if using].
Combine the egg mixture with the dry ingredients, stir until dry ingredients are just moistened (the batter should be lumpy].
Pour into a 9" square sprayed with veggie oil.
Bake in 400F oven for about 25 minutes or until a toothpick comes out clean when inserted in the middle of the pan.
Cool 10 minutes, cut into squares& serve.
If you want to make dumplings spoon the batter over your favorite stew and simmer covered for about 10 minutes or until just firm MMmmmmm.
Gruyere Gougeres
Category: appetizers-and-snacks
By krazygrrl9

Classic Gruyere gougeres. A savory version of choux paste, the base for cream puffs and chocolate eclairs. One of my favorite hors d'oeuvres.

Ingredients:
1 cup water
½ cup unsalted butter
½ teaspoon white sugar
1 cup all-purpose flour
¾ cup grated Gruyere cheese
⅛ teaspoon cayenne pepper  (Optional)
⅛ teaspoon ground black pepper
2 tablespoons grated Gruyere cheese
3  eggs, or more as needed

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute. Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly. Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg. Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff. Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.

Prep time: 10 mins
Cook time: 42 mins
Total time: 52 mins
Yields: 30 cheese puffs

Calories: 123.8
Fat: 9.1 g
Saturated fat: 5.4 g
Carbohydrates: 6.6 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 3.9 g
Cholesterol: 55.9 mg
Sodium: 35 mg
Way-Too-Easy Steak Marinade
Category: side-dish
By MELLOWCHEDDAR

A great marinade made with stuff you won't have to go to the grocery store for! Try it tonight!

Ingredients:
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 large cloves garlic, crushed
1 tablespoon honey
1 tablespoon brown sugar
¼ teaspoon onion powder

Directions:
Whisk soy sauce, Worcestershire sauce, garlic, honey, brown sugar, and onion powder together until the sugar is completely dissolved into the liquid.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 batch for 2 steaks

Calories: 96.3
Carbohydrates: 22.9 g
Sugars: 17.6 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Sodium: 1973.8 mg
Banana Cream Pie IV
Category: desserts
By Filomena

A banana pie with a graham cracker crust, vanilla pudding and caramel sauce poured over the whipped topping. This is a super easy recipe to prepare and everyone will love it!

Ingredients:
1 (9 inch) prepared graham cracker crust
1 large banana, sliced
2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
½ teaspoon ground cinnamon
1 (8 ounce) container frozen whipped topping, thawed
¼ cup caramel ice cream topping

Directions:
Place banana slices in bottom of pie crust. In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute. Gently stir in whipped topping to pudding, then spoon mixture into pie crust. Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 1 - 9 inch pie

Calories: 322
Fat: 13.8 g
Saturated fat: 7.3 g
Carbohydrates: 44.1 g
Sugars: 23.7 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Cholesterol: 6.6 mg
Sodium: 299.6 mg
Sweet Potato Pancakes


Ingredients:
sweet potato, eggs, vanilla bean, cinnamon, baking soda, arrowroot, sea salt, coconut oil

Directions:
Microwave, bake, or steam sweet potato until fork tender.
In a small mixing bowl, add all dry ingredients. Combine well.
In a large mixing bowl, mash tender sweet potato. Add all 4 eggs and whip together until well combined.
Add dry ingredients to the wet and mix. Don't over mix!
Heat skillet over medium heat. Add some coconut oil and place 1/2 cup dollops into the pan. You will know to flip the pancake when bubbles start to form around the edges. These ones are different than regular pancakes in that they probably won't bubble and burst throughout the centre of the pancake when cooking (only the edges].
Flip when golden brown and cook the same on this side. Remember there is eggs, so you want to make sure you cook them through to a dark golden brown colour, so not to have them mushy on the inside.
Top with your favourite toppings and serve!
Grapefruit Brulee


Ingredients:
grapefruits, brown sugar

Directions:
With a sharp knife cut off both ends of the grapefruit (I used large red grapefruit].
Set grapefruit on flat end on a cutting board and cut away and discard peel and membranes. Section grapefruit, discarding membrane.
Preheat broiler (see my notes in the description].
Arrange grapefruit in single serving ovenproof dishes (such as individual gratin dishes].
Sprinkle with brown sugar or the splenda.
Broil until sugar melts and darkens (5 minutes].
Serve warm with yogurt.
***When I made these I had two for dessert as in the directions above. But the remaining two I put in the fridge and reheated for breakfast in the microwave for a minute or so and then topped with the nonfat plain greek style yogurt. In the microwave the spenda gets syruppy and mixes well with the grapefruit and yogurt. As greek style yogurt (I bought mine at Trader Joe's] isn't always easy to buy, I think next time I will use plain nonfat yogurt instead.
Sourdough Coffee Cake
Category: desserts
By Jonna

This recipe was traded to me for sourdough starter I had to share. It is quick and tasty.

Ingredients:
cooking spray
2 cups sourdough starter, at room temperature
2 cups all-purpose flour
1 cup white sugar
⅔ cup oil
2 teaspoons baking powder
1  scant teaspoon salt
½ teaspoon ground cinnamon
1 cup brown sugar
¼ cup butter, softened
2 teaspoons ground cinnamon
2 tablespoons melted butter, at room temperature
2 tablespoons milk
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Combine sourdough starter, flour, sugar, oil, baking powder, salt, and cinnamon in a bowl; beat with an electric mixer until smooth and thick. Pour batter into the prepared pan. Mix brown sugar, softened butter, and cinnamon in a bowl until evenly moistened. Sprinkle topping over the cake batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Meanwhile, mix melted butter, milk, and vanilla in a bowl with a fork until smooth. Drizzle glaze over the coffee cake while the cake is still hot.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 9x13-inch pan

Calories: 431.8
Fat: 18.4 g
Saturated fat: 5.6 g
Carbohydrates: 62.9 g
Sugars: 35.6 g
Dietary fiber: 1.7 g
Protein: 5.1 g
Cholesterol: 15.7 mg
Sodium: 333.2 mg
" Cheeseburger" Meatloaf for Lactose Intolerant Cheese


Ingredients:
lean ground beef, eggs, low sodium soy sauce, ground sage, ground coriander, oregano, fresh garlic cloves, red onion, fresh ground pepper, adobo seasoning, ketchup, sea salt, olive oil

Directions:
Preheat oven to 350°F.
Thaw meat in advance and place in a large mixing bowl.
stir in bread crumbs, sage, coriander, Adobo, oregano, pepper and salt.
Use hands to mix in eggs, ketchup, soy sauce, soy cheese and red onion (mixing in one ingredient at a time and being sure not to over mix-meat should not feel sticky.] Divide mixture in half and form into 2 loaves.
Place loaves side by side (not touching] in a medium sized lasagna pan.
Use fingers to open the top of the loaves and sprinkle in the garlic and add 1/2 a tbs of olive oil to each loaf and squeeze closed.
Close loaves with hands and top with ketchup if desired (I highly recommend that part]. Cook at 350 for 1 hour.
Let stand 5-10 minutes and serve warm!
Enjoy!
Scrambled Egg and Breakfast Sausage Panini


Ingredients:
butter, green onions, breakfast sausage, pecan pieces, eggs, bocconcini, butter

Directions:
In a large skillet, melt butter over medium heat. Add the onions, sausages and pecans; sauté until onions are just softened, about 3 minutes. Add eggs and cook, stirring with a wooden spoon, until eggs are firm but not dry. Remove from heat and set aside.
Meanwhile, heat a panini maker or a grill pan over medium-high heat. Divide sausage mixture into 4 portions and mound each portion on one slice of bread. Top each with Bocconcini slices and top with remaining bread slices.
Lightly butter the outside of each panini. Cook until both sides of each panini are golden; serve immediately. Serve warm and garnish with maple syrup and fresh fruit if desired.
French Farmhouse Garlic Chicken


Ingredients:
boneless skinless chicken breast halves, salt, pepper, garlic, dry white wine, chicken broth, chicken broth, lemon juice, dried basil, dried oregano, all-purpose flour, dry white wine, chicken broth

Directions:
Rinse chicken and pat dry with paper towels.
Season with salt and pepper.
Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves].
Cook chicken until just brown on each side, turning once.
Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
Transfer chicken and garlic to a warm serving platter; and keep warm.
In small bowl, stir together the flour and 2 tablespoons wine or broth.
Stir in a couple of tablespoons of hot pan juices.
Stir this mixture into remaining juices in pan.
Bring to a boil.
Cook and stir for 1 minute.
Spoon over chicken.
Maple Splurge Ice Cream Sauce


Ingredients:
maple syrup, brown sugar, water, butter, Kahlua, heavy whipping cream, vanilla, pecans

Directions:
First, fill a glass with ice water and place close to stove.
Combine syrup, brown sugar, water, butter and Kahlua in a medium sauce pan and bring to a boil over medium high heat, stirring occasionally.
Turn down heat to medium and stir constantly for 6-7 minutes while mixture boils and until it begins to get thick.
Place a drop or two of the mixture into the cup of ice water and then pick it up with your fingers. It should be able to be shaped into a soft ball.
Remove from heat.
Cool slightly, about 5 minutes, and then whisk in the whip cream, vanilla, and pecans until they are well blended. For a thicker sauce use slightly less whipping cream.
Pour into a container, a glass jar is best, and refrigerate until serving, preferably overnight.
For a more boozy version, add Kahlua with the whip cream, vanilla, and pecans.
Cheese Enchiladas
Category: world-cuisine
By MNMS

Quick and easy cheese enchiladas!

Ingredients:
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1  onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning. Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish.  Fill each tortilla with cheese, onion, olives and mushrooms; roll.  Repeat until dish is full.  Sprinkle a small amount of cheese on top. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 to 8 servings

Calories: 309.7
Fat: 14.9 g
Saturated fat: 7.4 g
Carbohydrates: 34.1 g
Sugars: 7.4 g
Dietary fiber: 6.6 g
Protein: 13.4 g
Cholesterol: 33.6 mg
Sodium: 1176.7 mg
Curried Butternut Squash Soup
Category: soups-stews-and-chili
By Marci Stohon

This is a soup that will keep you warm during a long, cold winter!

Ingredients:
2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste  (Optional)

Directions:
Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes. Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 295.8
Fat: 13.3 g
Saturated fat: 7.8 g
Carbohydrates: 43.8 g
Sugars: 16.5 g
Dietary fiber: 5.7 g
Protein: 5.5 g
Cholesterol: 37.8 mg
Sodium: 1615 mg
Cream of Chicken Stew


Ingredients:
chicken thighs, celery, carrots, onion, potatoes, flour, margarine, butter, salt, pepper

Directions:
Boil the 6 chicken thighs with the skin on.
Once the chicken is thoroughly cooked remove the chicken from the pot.
Turn off the stove and reserve the chicken stock for later use.
Using a knife and fork remove the skin and the bones from the chicken thighs.
Once all of the skin and bones have been discarded, shred or cut up the meat.
Put the meat back into the chicken stock and.
Peel and cube 5 potatoes and add to the stock.
Peel and chop the carrots and add to the stock.
Add the diced onion and chopped celery to the stock also.
Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
Stir often.
Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
Add this to the soup and stir until the mixture is completely dissolved.
Boil for 10 minutes longer and then reduce the heat to a simmer.
Simmer until stew is thickened.
This is a stew or if you prefer a soup then don't add the flour and margarine.
Serving suggestion: serve this stew over toasted bread or biscuits.
Fiesta Lengua (Tongue)


Ingredients:
tomato sauce, catsup, vinegar, potatoes, onion, red bell pepper, brown sugar, bay leaf, margarine, lime juice, soy sauce

Directions:
Clean and wash tongues thoroughly., Blanch in boiling water., Scrape skin with the back of a knife., Boil in water and vinegar for 15 minutes., Discard liquid., Add water just enough to cover and boil to remove vinegar odor., Add salt and bay leaf and cook until tender., Remove tongues and reserve stock., Slice into serving portions., Marinate for 30 minutes., Reserve marinade., Heat oil or margarine in a medium pot., Add onions, mushrooms and tongue and sauté about 2 minutes., Add tomato sauce, catsup, marinade and tongue stock., Season with salt and pepper to taste., Simmer for 10 minutes., Add potatoes and red pepper., Stir and cook for 2 minutes.
Thai Shrimp and Noodles


Ingredients:
spaghetti noodles, broccoli florets, fresh shrimp, frozen shrimp, creamy peanut butter, soy sauce, rice vinegar, gingerroot, garlic cloves, green onions, cashews

Directions:
In a 4 qt Dutch oven, bring a large amount of water to boil., Add pasta and cook 4 minutes., Add broccoli and cook 2 minutes., Add shrimp and cook 2 to 3 minutes or until pink., Meanwhile, in a bowl combine peanut butter and soy sauce., Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic., Drain spaghetti mixture and return to pan., Add peanut butter mixture, green onions and nuts., Toss gently to coat.
Hot and Sour Chicken Soup
Category: soups-stews-and-chili
By MORPHIUS_RAE

Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.

Ingredients:
3 cups chicken broth
½ cup water
2 cups sliced fresh mushrooms
½ cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2  green onions, chopped
¼ cup chopped fresh cilantro  (Optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1  egg, beaten

Directions:
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients. Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside. Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 216.9
Fat: 7.7 g
Saturated fat: 1.6 g
Carbohydrates: 9.3 g
Sugars: 2.4 g
Dietary fiber: 1.1 g
Protein: 26.8 g
Cholesterol: 109.6 mg
Sodium: 1095.3 mg
Cheesy Sausage Balls


Ingredients:
sausage, biscuit mix, cheddar cheese, onion, celery, garlic powder, pepper

Directions:
Mix all ingredients together well., Form into 1in balls., Place on ungreased shallow pan., Bake at 375* for 15 minutes until golden brown.