xiaoxl/recipe_data huggingface dataset:
Lemon Crumb Muffins
Category: uncategorized
By thedailygourmet

Lemony muffins complete with an oat streusel topping are perfect for breakfast or brunch.

Ingredients:
⅓ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon oats
2 tablespoons cold salted butter, cut into small pieces
¼ cup applesauce
⅓ cup white sugar
1 large egg
1 tablespoon lemon zest
½ cup lemon juice
¼ cup sour cream
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners. Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter. Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined. Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered. Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 137.5
Fat: 3.5 g
Saturated fat: 2 g
Carbohydrates: 24.7 g
Sugars: 12 g
Dietary fiber: 0.6 g
Protein: 2.4 g
Cholesterol: 22.7 mg
Sodium: 111.6 mg
Keto Instant Pot® Soup (Low Carb)
Category: soups-stews-and-chili
By Carla nicole

Just a recipe I threw together while entertaining my 6-month-old on a soccer night for my older kiddos when we had limited time. This is an alternative to fast food on busy hectic nights. I prechopped my veggies during nap time, so all  I had to do was add them to the Instant Pot®! Garnish with green onions, Cheddar cheese, and bacon.

Ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 head cauliflower, coarsely chopped
1  green bell pepper, chopped  (Optional)
1 tablespoon onion powder
salt and ground black pepper to taste
1 (32 fluid ounce) container chicken stock
2 cups shredded Cheddar cheese
1 cup half-and-half
6 slices cooked turkey bacon, diced
1 tablespoon Dijon mustard
4 dashes hot pepper sauce

Directions:
Turn on a multi-cooker (such as Instant Pot®) and select the Saute function. Add olive oil, onion, and garlic; cook until browned, about 3 minutes. Add cauliflower, green bell pepper, onion powder, salt, and pepper. Pour in chicken stock; close and lock the lid. Select Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect Saute function; cook until bubbly, about 5 minutes.

Prep time: 20 mins
Cook time: 33 mins
Total time: 58 mins
Yields: 6 servings

Calories: 347
Fat: 25.6 g
Saturated fat: 12.8 g
Carbohydrates: 13.4 g
Sugars: 5.3 g
Dietary fiber: 3.3 g
Protein: 17.7 g
Cholesterol: 80.2 mg
Sodium: 1181.4 mg
Stuffed Mushroom Appetizers


Ingredients:
button mushroom, onion, green bell pepper, butter, salt, dried thyme, ground turmeric, pepper, butter

Directions:
Wash and dry mushrooms.
Remove stems and chop fine to measure 1/3 cup.
In small frying pan, saute chopped mushroom stems, onion and green pepper in 3 Tbl. butter til soft.
Remove from heat and stir in rest of ingredients except whole mushroom caps.
Stuff mushroom caps with filling.
Melt 1 Tbl. butter.
Pour butter into shallow baking dish.
Place mushrooms in baking dish.
Bake 15 minutes in 350º oven.
Raise oven temp to broil.
Broil, 3-4" from heat.
Broil 1-2 minutes.
Serve hot.
*You don't have to broil these if you prefer not to.
Assamese Cuisine: Chicken With Sesame Seeds


Ingredients:
chicken, onions, cumin powder, sesame seeds, green chilies, salt, turmeric

Directions:
Wash the chicken., Heat a deep bottomed vessel and put the oil., saute the onions and chillies till they turn golden brown., Add the chickens., Add salt and turmeric according to taste., Saute and cover with the lid., Keep the heat minimum., After 5 minutes, add the cumin powder and ginger garlic paste., Mix well and cover with the lid again., Cook for 15 minutes or till the chicken is almost done on low heat., Stir occasionally., Meanwhile, make paste of the soaked sesame seeds., As the chicken is almost done, add the sesame paste and mix well., Add One glass of water and bring it to boil., Cover with the lid., Cook till the water dries up., Adjust the salt and voila! Your exotic chicken dish is ready.
Garlic Shrimp With Wasabi Mayonnaise


Ingredients:
mayonnaise, fresh ginger, lime zest, fresh lime juice, sugar, wasabi paste, shrimp, extra virgin olive oil, garlic, fresh ginger, fresh lime juice, fresh ground black pepper

Directions:
Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
Put the shrimp (marinade and all] in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.
Chocoholic's Cupcakes


Ingredients:
cocoa powder, plain flour, brown sugar, eggs, butter, white chocolate, icing sugar

Directions:
Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper baking cases.
Combine cocoa powder, flours and brown sugar in a bowl; make a well in the centre, add the eggs and butter and gently stir until all the ingredients are well-combined; stir in the white chocolate.
Using half the mixture, one third fill each paper baking case, place one Lindt chocolate ball in the centre of each cake and then spoon the remaining mixture to completely cover each of the Lindt balls.
Bake for 20 to 25 minutes or until the tops of the cakes are firm to touch.  Cool for 15 minutes in the pan.
Dust with icing sugar and serve warm or at room temperature.
Note: You can use Lindt chocolate balls of any flavour or even a mixture of flavours.  That way there will be an element of surprise when each Chocoholic's Cupcake is eaten!
Teriyaki Beef Jerky
Category: appetizers-and-snacks
By chris70

Strips of beef are marinated in teriyaki sauce, soy sauce, and a blend of pineapple and garlic in this easy smoked jerky recipe.

Ingredients:
2 cups teriyaki sauce
1 cup soy sauce
1 cup brown sugar
1 dash Worcestershire sauce
¼ pound fresh pineapple, peeled
2 cloves garlic
2 pounds beef round, cut into 1/2-inch thick strips

Directions:
Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl. Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade. Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 12 hrs 15 mins
Yields: 12 servings

Calories: 206.7
Fat: 4.3 g
Saturated fat: 1.6 g
Carbohydrates: 28.5 g
Sugars: 25.9 g
Dietary fiber: 0.4 g
Protein: 13.4 g
Cholesterol: 26.1 mg
Sodium: 3068.5 mg
Air Fryer Lobster Tails with Lemon-Garlic Butter
Category: seafood
By Allrecipes

Don't wait for your next Maine vacation to indulge in lobster tails! You can enjoy meaty lobster tails at home--cooked in your air fryer--with a lemon-garlic butter sauce.

Ingredients:
2 (4 ounce) lobster tails
4 tablespoons butter
1 teaspoon lemon zest
1 clove garlic, grated
salt and ground black pepper to taste
1 teaspoon chopped fresh parsley
2 wedges lemon

Directions:
Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread the tail halves apart. Place tails in the air fryer basket with lobster meat facing up. Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is tender, about 30 seconds. Transfer 2 tablespoons of butter mixture to a small bowl and brush onto lobster tails; discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper. Cook in an air fryer at 380 degrees F (195 degrees C) until lobster meat is opaque, 5 to 7 minutes. Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 lobster tails

Calories: 312.6
Fat: 25.8 g
Saturated fat: 16 g
Carbohydrates: 3.3 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 18.1 g
Cholesterol: 128.7 mg
Sodium: 590.4 mg
Cajun Blackening Spices


Ingredients:
paprika, salt, onion powder, garlic powder, cayenne, white pepper, black pepper, thyme, oregano, ground ginger, ground sage

Directions:
Combine and mix all ingredients and use your preferred amount to pre-season your favorite barbecued/grilled, baked, broiled or pan-fried meat or fish.
NOMZ.
Japanese Shrimp Dipping Sauce


Ingredients:
mayonnaise, ketchup, black pepper, cayenne pepper, garlic powder

Directions:
Blend all the ingredients in a bowl., Add some salt and pepper, to taste.
Mung Bean Cake With Coconut Milk


Ingredients:
coconut milk, light brown sugar, eggs, shallot, canola oil

Directions:
In a medium pot, combine beans with 2 cups water and bring to a boil.  Reduce heat to low and cook for 20 minutes, until beans are soft.  Puree in blender.
In a bowl, beat coconut milk and sugar until frothy.  Add eggs and beat well.  Add bean puree and mix thoroughly.  Put mixture in a saucepan and cook over medium heat until mixture begins to thicken.
Pre-heat oven to 350°F  Grease an 8-inch square cake pan (use metal or unbreakable glass].  Fold mixture into pan.  Bake for 20 minutes.  Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
Remove from oven and immediately immerse pan in 1/2 inch cold water for 10 minutes.  Change water to ensure it stays cold and leave pan another 15 minutes.
In a small pan, sauté the shallots until light brown.  Drain off the oil and spread the shallots over the top of the cake.  Cut into 9 squares.  Serve warm or cold.   Bean cake will keep 1 week in refrigerator.
Swedish Rye Bread


Ingredients:
warm water, dry yeast, unbleached all-purpose flour, sugar, dark corn syrup, vegetable shortening, vegetable shortening, anise seed, ground coriander, orange zest, salt, butter

Directions:
Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Let stand 5 minutes. Combine remaining 2 cups warm water, 1 cup all purpose flour and 1 cup rye flour in bowl. Add yeast mixture. Mix to blend well. Cover bowl with kitchen towel. Let sponge rise 1 hour.
Mix sugar, corn syrup, shortening, aniseed, coriander, orange peel and salt into sponge. Gradually mix in enough all purpose flour, 1/2 cup at a time, to form slightly sticky dough. Knead on floured surface until smooth and elastic, adding more flour if sticky, about 10 minutes.
Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Grease 2 cookie sheets. Punch dough down. Turn out onto lightly floured surface and knead until smooth. Divide dough into 3 parts. Pat each piece into 5-inch-diameter round. Place on prepared sheets. Cover and let rise in warm draft-free area until almost doubled, about 40 minutes.
Preheat oven to 350°F Pierce each loaf 5 times with fork. Bake until loaves are brown and sound hollow when tapped on bottom, about 1 hour. Transfer to racks. Brush with butter and cool. Serve warm or at room temperature. (Can be made 1 month ahead. Wrap loaves tightly and freeze. Thaw before serving.].
Caribbean Curried Peas (Lentils)
Category: side-dish
By Liz and Sylvan

This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.

Ingredients:
¼ cup canola oil
1 large onion, diced
2  carrots, peeled and diced
salt and ground black pepper to taste
½ teaspoon white sugar
3 cloves garlic, minced
1  fresh chile pepper, minced
1 teaspoon grated fresh ginger
3 tablespoons curry powder
2 (14 ounce) cans vegetable broth, divided
1 cup lentils
¼ cup chopped fresh cilantro, or more to taste

Directions:
Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes. Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 373.2
Fat: 15.8 g
Saturated fat: 1.2 g
Carbohydrates: 44.9 g
Sugars: 7.9 g
Dietary fiber: 18.9 g
Protein: 15 g
Sodium: 432.9 mg
Greek Quinoa Salad
Category: salad
By Julie

This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.

Ingredients:
½ cup pine nuts
2 cups water
1 cup quinoa
2 cups chopped fresh spinach
1 (15 ounce) can kidney beans, rinsed and drained
1 cup halved grape tomatoes
½ cup halved Kalamata olives
½ cup crumbled feta cheese
¼ cup minced red onion
¼ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon dried oregano
salt and ground black pepper to taste

Directions:
Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature. Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl. Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

Prep time: 20 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 385.3
Fat: 22.5 g
Saturated fat: 4.6 g
Carbohydrates: 35.1 g
Sugars: 1.3 g
Dietary fiber: 7.6 g
Protein: 13 g
Cholesterol: 11.1 mg
Sodium: 488.5 mg
Mexican Beef and Rice Casserole
Category: world-cuisine
By VMB

This Mexican casserole with beef and rice is a super easy recipe for family dinner. Garnish with your favorite toppings. I like to top with shredded lettuce and chopped cilantro! More shredded cheese is always good, too.

Ingredients:
nonstick cooking spray
1 pound ground beef
1  yellow onion, diced
2 cloves garlic, minced
1 tablespoon taco seasoning
1 (15 ounce) can black beans, drained
1 (14 ounce) can fire-roasted diced tomatoes
1 bunch fresh spinach, trimmed and coarsely chopped
2 cups low-sodium chicken broth
2 cups shredded Mexican cheese blend, divided
1 cup long-grain rice
1 cup red salsa

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and  . Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish. Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch casserole

Calories: 423.5
Fat: 20.3 g
Saturated fat: 11.2 g
Carbohydrates: 36.2 g
Sugars: 2.2 g
Dietary fiber: 6.2 g
Protein: 24.8 g
Cholesterol: 68.2 mg
Sodium: 1034.6 mg
Nicole's Winter Carrot Zucchini Bread
Category: breakfast-and-brunch
By Nicole

This is an amazing breakfast or snack bread that's full of healthy ingredients and tastes awesome... It's easy to make, and will be gone in no time.

Ingredients:
1 cup all-purpose flour
1 ½ cups whole wheat flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon salt
6  egg whites
½ cup unsweetened applesauce
1 ½ cups brown sugar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 teaspoons vanilla extract
½ cup raisins
½ cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended. Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 3 hrs 50 mins
Yields: 1 - 9x5 inch loaf

Calories: 172.5
Fat: 2.9 g
Saturated fat: 0.3 g
Carbohydrates: 34 g
Sugars: 17.5 g
Dietary fiber: 2.7 g
Protein: 4.4 g
Sodium: 263.4 mg
Mocha / Jamocha Shake


Ingredients:
coffee, low-fat milk, granulated sugar, vanilla ice cream

Directions:
Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy.
Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
Pour drink into two 16 ounce glasses.
Mighty Red's Seafood Sauce


Ingredients:
chili sauce, ketchup, Worcestershire sauce, Tabasco sauce, dry mustard, paprika, salt, fresh ground black pepper

Directions:
Combine all ingredients. Chill before serving., Makes about 2 cups, or 32 one-tablespoon servings.
Banana Blueberry Almond Flour Muffins (Gluten-Free)
Category: bread
By jessafries

Delicious, healthy, quick, and easy gluten-free muffins! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing the bananas and blueberries with whatever fruit you want. Enjoy!

Ingredients:
1 cup almond meal
½ teaspoon ground flax seed  (Optional)
½ teaspoon chia seeds  (Optional)
¼ teaspoon baking soda
2  eggs
1 tablespoon honey
½ teaspoon apple cider vinegar
½  ripe banana
¾ cup fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners. Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups. Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 198.9
Fat: 8 g
Saturated fat: 1.3 g
Carbohydrates: 20.2 g
Sugars: 9 g
Dietary fiber: 1.2 g
Protein: 14.8 g
Cholesterol: 93 mg
Sodium: 116.5 mg
Jalapeno Cheddar Grits


Ingredients:
butter, ground black pepper, cheddar cheese

Directions:
Whisk butter, milk, creole seasoing, pepper, cheddar and jalapenos together with cooked grits until fully combined and creamy.
You may add more milk and or butter if you desire a fluffy richer flavor.
Italian Inspired American Bread Tacos


Ingredients:
cheese, dried parsley

Directions:
Put the hoagies on a baking sheet facing up and broil them for a few minutes while you warm up the left over meat sauce in a pan.
Put sauce, cheese, pepperonis, mushrooms and parsley on the bread and bake at 350° until melty but not burnt.
Eat some of them.
Mixed Berry Fool (Reduced Calorie)


Ingredients:
raspberries, blackberry, blueberries, sugar, berries

Directions:
In small saucepan, combine raspberries, blackberries, blueberries, orange juice and sugar.
Bring to a boil over high heat, then reduce heat to medium-high and simmer for 10 minutes.
Carefully add fruit mixture to food processor and puree until smooth.
Strain through a fine mesh strainer and place in the freezer for about 50 minutes, or until very cold.
Place thawed whipped topping in a medium-size bowl; fold in yogurt and cooled fruit puree until just combined.
Serve immediately.
Garnish with berries, if desired.
Simply Potatoes Spicy Chipotle and Bacon Cream Soup #SP5


Ingredients:
chipotle chiles in adobo, adobo sauce, sour cream, bacon

Directions:
Add bacon to a large skillet and fry over medium-high heat until crispy. Remove the bacon to a plate covered with several paper towels; set aside.
Roughly chop the chipotle peppers and add them to a large pot or Dutch oven along with the adobo sauce, hash browns, and chicken stock; bring the mixture to a boil over high heat.
When the mixture has come to a boil, decrease the heat to medium and place a lid on the pot or Dutch oven; cook for 20 minutes.
Uncover the pot or Dutch oven, and then whisk in the sour cream; cook for 10 minutes.
Remove the mixture from the heat, and either puree the soup with an immersion blender, or in small batches using a normal blender.
Crumble the bacon into small pieces and sprinkle on top of each individual bowl of soup before serving.
Country Cappuccino Mix - Gift in a Jar


Ingredients:
dry milk, powdered sugar, instant coffee granules

Directions:
Mix together in a large bowl and then put into a mason jar., Decorate jar if you like., TO MAKE: Mix 1/4 cup to 1/3 cup mix to 6 or 8 ounces hot water. Enjoy!
Sausage Apple Egg Casserole


Ingredients:
mild sausage, onion, eggs, milk, salt, pepper

Directions:
Spray a 9x13-inch baking dish with non-stick cooking spray.  Tear 6 slices of bread and place into the baking dish.
Add 1 pound of cooked sausage.
Add 1 chopped onion and 1 chopped Granny Smith Apple.
Toss together in the baking dish.
In a bowl, whisk together eggs, milk and salt and pepper.  Pour over the bread, sausage and apple mixture in the baking dish.
For best results, refrigerate overnight.  Bake at 350°F for 45-55 minutes.
Serve Sausage Apple Egg Casserole with fresh fruit.