xiaoxl/recipe_data huggingface dataset:
Classic Carbonara with Pancetta
Category: world-cuisine
By KMOMMYZ

This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.

Ingredients:
4  eggs, lightly beaten
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1  onion, chopped
½ pound sliced pancetta, chopped
½ teaspoon ground nutmeg
½ cup pine nuts, toasted
½ teaspoon salt
1 teaspoon black pepper
¾ cup chopped Italian flat leaf parsley
½ cup freshly grated Parmesan cheese

Directions:
Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm. Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm. Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels. Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 838.1
Fat: 53.4 g
Saturated fat: 26.1 g
Carbohydrates: 62 g
Sugars: 4.3 g
Dietary fiber: 3.7 g
Protein: 31.2 g
Cholesterol: 263.9 mg
Sodium: 870.8 mg
Cucumber Salad With a Creamy Dill Dressing


Ingredients:
sour cream, mayonnaise, lime juice, lemon juice, fresh dill, English cucumbers

Directions:
Whisk together the sur cream, mayonnaise, lime juice and dill.  Season to taste.
Score the cucumbers lengthways with the tines of a fork.  Slice 3mm thick and toss in the dressing.
Serve on a platter.
Easy Whole Wheat Bread
Category: bread
By Petal

An easy basic recipe for whole wheat bread that is great for sandwiches and for toasting!

Ingredients:
¾ cup warm water (110 degrees F/45 degrees C)
1 tablespoon powdered egg substitute  (Optional)
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
1 cup bread flour
1 cup whole wheat flour
1 teaspoon rapid rise yeast

Directions:
Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start. After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 1 - 1 pound loaf

Calories: 64.6
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 9.6 g
Sugars: 2.1 g
Dietary fiber: 1.3 g
Protein: 1.7 g
Sodium: 198.2 mg
Turkey Clubhouse Salad


Ingredients:
fresh chives, fat-free mayonnaise, nonfat milk, salt, pepper, romaine lettuce, tomatoes

Directions:
In small bowl, mix all dressing ingredients. Set aside.
In large bowl, mix lettuce and turkey.
Pour dressing over salad; toss gently to coat.
Arrange salad on serving platter.
Arrange tomatoes and bacon over top.
Grog


Ingredients:
rum, lime, juice of, lime

Directions:
Add sugar and lime juice into a mixing glass and stir to dissolve sugar.
Add (Pusser’s] Rum and 1 cube of ice to glass and stir until ice has diluted to more than half.
Strain into a glass or mug over ice and garnish with a lime.
Baked Nashville Hot Chicken Breasts
Category: meat-and-poultry
By Drew Johnson

This is one of my recipes that I keep getting requests for. We also eat it without the sauce. I hope that you enjoy.

Ingredients:
1 quart water
¼ cup salt
¼ cup white sugar
¼ cup hot sauce
4  skinless, boneless chicken breast halves, cut into strips
1 cup all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
3 tablespoons vegetable oil
1 tablespoon cayenne pepper
½ teaspoon paprika
½ teaspoon salt
½ teaspoon white sugar
¼ teaspoon garlic powder
cooking spray

Directions:
Mix water, 1/4 cup salt, 1/4 cup sugar, and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl. Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray. Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated; place on the prepared rack. Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray; flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 394.5
Fat: 13.7 g
Saturated fat: 2.5 g
Carbohydrates: 38.7 g
Sugars: 13.6 g
Dietary fiber: 1.6 g
Protein: 28.2 g
Cholesterol: 67.2 mg
Sodium: 6856.8 mg
French-Canadian Gorton Pork Spread
Category: appetizers-and-snacks
By Polish Frog

Old recipe from French-Canadian Memere (Grandma). Delicious and spicy pork spread for sandwiches.  Pronounced 'gah-ton'. Enjoy on a sandwich with mustard or eat alone.

Ingredients:
1 pound lean pork butt, cut into pieces
1  onion, chopped
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
salt and black pepper to taste

Directions:
Place the pork, onion, cinnamon, and clove into a saucepan. Season to taste with salt and pepper. Pour in water to just cover the meat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water has nearly evaporated, about 1 hour. Stir occasionally to ensure the pork cooks evenly. Use a potato masher or wire whisk to break the pork into thin strands. Pour off any remaining liquid, then spoon the gorton into a serving bowl. Refrigerate until cold before serving.

Prep time: 5 mins
Cook time: 1 hr 10 mins
Total time: 5 hrs 15 mins
Yields: 2 cups

Calories: 58.7
Fat: 3.5 g
Saturated fat: 1.2 g
Carbohydrates: 1.4 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 5.1 g
Cholesterol: 17.6 mg
Sodium: 17.9 mg
Drambuie Oranges


Ingredients:
"oranges"

Directions:
Slice the top and the bottom off each orange and sit each one on a board.
Cut away the outer skin so that there is no white pith left behind and then slice each orange across into thin slices.
Place the orange slices in a shallow dish with the Drambuie, and then cover and leave to chill in the fridge for 3 to 4 hours, during which time the juice from the oranges will develop a wonderful tasting sauce with the Drambuie.
Arrange on serving plates and serve while the slices are still chilled.
Lemon Glazed Lemon Cookies


Ingredients:
all-purpose flour, baking soda, salt, lemon zest, butter, sugar, egg, fresh lemon juice, vanilla extract, powdered sugar, fresh lemon juice, lemon zest

Directions:
For the cookies: Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, baking soda, salt, and lemon zest, set aside.
In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, vanilla, and lemon juice. On low speed gradually add the flour mixture and mix just until blended.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 15 to 20 minutes. Transfer cookies to a cooling rack to cool completely.
For the glaze: In a small mixing bowl wisk together powdered sugar, lemon juice, and lemon zest. Dip tops of each completley cooled cookie into glaze. Place cookies on cooling rack until glaze is set.
Saigon Noodle Salad
Category: salad
By AnnInLondon

This Vietnamese-style noodle salad is my 'too hot to cook' staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp.

Ingredients:
¼ cup water, or more to taste
3 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons brown sugar, or more to taste
1 clove garlic, minced
1 teaspoon minced fresh ginger root
½ teaspoon Sriracha chile sauce
1 (8 ounce) package (linguine-width) rice noodles
2 cups thinly sliced Napa (Chinese) cabbage
1 ½ cups matchstick-cut carrots
8 ounces grilled shrimp
1 cup bean sprouts
½  English cucumber, halved lengthwise and cut into thin slices
2  green onions, thinly sliced
2 ⅔ tablespoons chopped fresh mint
2 ⅔ tablespoons chopped fresh cilantro
2 ⅔ tablespoons chopped fresh basil
½ cup coarsely chopped peanuts

Directions:
Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved. Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible. Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.

Prep time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 450
Fat: 10.1 g
Saturated fat: 1.5 g
Carbohydrates: 71 g
Sugars: 15.5 g
Dietary fiber: 5 g
Protein: 20.4 g
Cholesterol: 109.2 mg
Sodium: 1265.1 mg
Authentic Chicken Tortilla Soup


Ingredients:
boneless skinless chicken breasts, yellow onion, garlic, flour, flour, water, Rotel Tomatoes, diced tomatoes, fresh cilantro, sugar, Tabasco sauce, cheddar cheese, tortilla chips

Directions:
Sauté onion and garlic in oil.  Stir in 2 tablespoons flour.
While simmering, whisk the rest of the flour with water and add to the onion and garlic sauté.  Simmer 10 minutes.
Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
Stir in sugar and Tabasco. Simmer 10 minutes.
Add cheese and let it melt (low heat].
Crumble tortilla chips into soup and let it set for 15 minutes before serving.
Serve with additional cheese and tortilla chips, if desired.
Aussie Tuna Summer Salad


Ingredients:
romaine lettuce, red onion, potatoes, cooked pasta, button mushrooms, tomatoes, avocado, canned tuna, olive oil, garlic, parsley, basil, rosemary, salt, cracked pepper

Directions:
Place Olive oil, herbs salt, Salt, Pepper and Garlic into a Microwave proof jug/container and microwave for 10-20 seconds (BE CAREFUL NOT TO HEAT THIS TOO MUCH, OIL BECOMES VERY HOT IN A MICROWAVE AND CAN MELT OR DAMAGE YOUR CONTAINER] After Heating the oil Mix, place in the refrigerator for a short while, until cool.
This ensures flavours are fully infused into the dressing.
Break up lettuce and place in a salad Bowl.
Place Onion, mushrooms, Potato/pasta and Avacodo into bowl and toss gently and thoroughly.
Place tossed salad ingredients into serving bowls and add the remaining SALAD ingredients.
Get the cold Oil Mix from the fridge and add the lemon Juice and Vinegar, and stir Thoroughly.
(TIP put in a clean jam jar and shake vigourously] Your dressing is done.
Drizzle the Dressing over the Salad, and hey Presto, You're done!
Teriyaki Marinade with Orange Juice


Ingredients:
soy sauce, brown sugar, garlic, black pepper

Directions:
Stir together ingredients and pour over meat or vegetables., Refrigerate food while marinating., Different foods will require different marinating times., Much longer for beef than chicken, seafood or veggies.
Shoepeg Corn Salad
Category: salad
By HappyGrandma

A simple but delicious no-cook side dish for summer that is equally good and easy to do any time of the year!

Ingredients:
½ cup mayonnaise
3 small green onions, thinly sliced
2 tablespoons white wine vinegar
2 tablespoons minced pickled jalapeno peppers
2 tablespoons minced fresh parsley
1 tablespoon light olive oil
salt and ground black pepper to taste
2 (11 ounce) cans shoepeg corn, rinsed and drained
1 cup halved grape tomatoes

Directions:
Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper. Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 201.1
Fat: 13.3 g
Saturated fat: 1.9 g
Carbohydrates: 18 g
Sugars: 3.3 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 5.2 mg
Sodium: 340 mg
Apple Tart With Raspberry Glaze


Ingredients:
flour, sugar, salt, butter, apples, sugar, ginger, cinnamon

Directions:
Preheat oven to 350 degrees.
Mix the flour, sugar and salt for the crust.
Coat the butter in the flour mixture and slice into small pieces.
For those of us without pastry cutting devices, rub the butter between your fingers with one hand while sprinkling flour on it with the other to create smaller and smaller butter chunks.
Continue for a few minutes until the mixture resembles coarse breadcrumbs.
Add the yolk of one egg, and blend until the dough sticks together.
(I recommend using your hands].
If the dough is not sticky enough, add a teaspoon of water and try again.
Roll the dough out in between 2 layers of wax paper.
Then carefully flip it onto a tart pan.
Sprinkle some flour on the bottom of the crust to help absorb juice from the apples.
Peel and cut the apples into 1/4 inch slices.
Arrange in concentric circles over the crust, overlapping like a fan.
Sprinkle the sugar, cinnamon and ginger over the apples.
If you are using really tart apples, you may want to add an extra tbspn sugar.
Bake for 30 minutes or until crust is golden brown.
Meanwhile, in a small saucepan heat the raspberry jam until liquified.
When the tart is baked, brush the apples with raspberry glaze.
Walnut Brewery's Spinach Con Queso Dip


Ingredients:
monterey jack pepper cheese, frozen spinach, red bell pepper, sweet onion, tomatoes, flour tortilla

Directions:
Place cheese and milk in the top of a double boiler over simmering (not boiling] water.
Heat very slowly, stirring frequently, until cheese is smooth and melted.
Use slightly more than half of the 10-ounce package of spinach for the dip.  Save remaining spinach for another use.
Thoroughly drain spinach to be used in con queso, squeezing out as much moisture as possible.
Stir spinach, bell pepper, onions and tomatoes into cheese mixture.  Mix well.
Cook, covered, over simmering (not boiling] water about 15 minutes.
Serve as a dip for fresh tortillas that have been cut in triangles and fried in vegetable oil.
Chocolate Oaties with Coconut Oil
Category: desserts
By Jessica Mueller

Soft oatmeal chocolate chip cookies made with coconut oil. You can make these with any kind of baking chips, not just dark chocolate.

Ingredients:
1 cup butter
6 tablespoons coconut oil
¾ cup packed brown sugar
1 tablespoon packed brown sugar
½ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
3 cups quick-cooking oats
1 cup dark chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine butter and coconut oil in a saucepan over medium-low heat; cook until melted, 2 to 3 minutes. Set aside to cool. Mix 3/4 cup plus 1 tablespoon brown sugar, white sugar, eggs, and vanilla extract together in a mixing bowl. Combine flour, baking soda, and salt in a separate bowl. Add to egg mixture, mixing well. Stir in oats and chocolate chips. Roll heaping tablespoonfuls of cookie dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake in the preheated oven until edges are set, about 12 minutes. Cool on the cookie sheets for 2 minutes, then transfer to wire cooling racks.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 3 dozen cookies

Calories: 165.6
Fat: 9.5 g
Saturated fat: 6.2 g
Carbohydrates: 19.2 g
Sugars: 10.3 g
Dietary fiber: 1.1 g
Protein: 2 g
Cholesterol: 23.9 mg
Sodium: 126 mg
Cucumber Raita Salad


Ingredients:
mustard seeds, English cucumbers, red onion, plain yogurt, lemon, garlic clove, fresh dill

Directions:
In a dry pan over medium heat, toast the mustard seeds until fragrant, about 2 minutes. Set aside.
Add the cucumbers to a medium bowl. Season with three large pinches of salt and set aside for 10 minutes. In the meantime, combine the red onion, yogurt, lemon juice, garlic, dill and mustard seeds in a large bowl and stir to combine.
Pour off any excess liquid that has accumulated in the cucumber bowl and pat the cucumbers dry. Add the cucumbers to the yogurt mixture, mix well, and season to taste with salt and pepper.
Cloved Onions


Ingredients:
butter, margarine, ground cloves, brown sugar

Directions:
Boil onions by heating several inches of salted water (1/2 teaspoon salt to 1 cup water] to boiling.  Add onions.  Cover and heat to boiling.  Cook until tender - 15 to 20 minutes for small onions (30 - 35 for large onions].  Drain.
In medium skillet, melt butter with cloves over medium heat, stirring occasionally.  Add onions;  stir gently until coated.
Sprinkle brown sugar over onions.  Cook, turning frequently, about 5 minutes or until golden and glazed.
Ceviche Skewers


Ingredients:
red snapper, grape tomatoes, red onion, fresh lime juice, fresh cilantro, shallot, seasoned rice vinegar, cayenne

Directions:
In a glass bowl, mix lime juice, pineapple juice, and rice vinegar.
Add shallot, jalapeno, cilantro, and cayenne.
Place fish, onion, and grape tomato halves in a heavy ziplock storage bag. Note: the recipe was created for red snapper, but tilapia, small bay scallops, or small peeled and deveined shrimp can all be used in place of the snapper.
Pour marinade over fish, tomatoes, and onions.  Squeeze air out of bag and seal.  Refrigerate 4 hours, turning the bag over every 30 minutes.
Skewer a piece of fish, one tomato half, and one piece of red onion on a small skewer or toothpick.  (DO NOT use the colored variety as these will bleed into your fish, and trust me, blue is not an attractive color on snapper].
Serve chilled.
Cracker Barrel Meatloaf (for a large crowd!)


Ingredients:
lean ground beef, onions, green bell pepper, eggs, salt, pepper, diced tomatoes, ketchup

Directions:
Place all ingredients in a very large bowl and mix thoroughly.
Place in 3 loaf pans and press down with spoon.
Bake at 300°F for 60 minutes.
Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice.
Spread ½ cup of ketchup over each loaf.
For a delicious variation, use my Banana Ketchup – Recipezaar recipe ID# 24945.
Cut into portions 5 to 6 ounces each and keep warm.
Seared Duck With Pinot Noir/Pomegrante Reduction


Ingredients:
duck breasts, unsalted butter, shallots, pomegranate juice, fresh thyme, cayenne, Brussels sprout, olive oil, salt, pepper

Directions:
Preheat oven to 400 degrees.
Add shallots, season with 1 teaspoon each salt and pepper. Cook until soft. Add wine, beef stock, pomegranate juice, thyme and cayenne. Bring to a boil then reduce to simmer and cook until reduced by half, about 20 minutes.  Just before serving add remaining tablespoon of butter.
Let the duck breasts come to room temperature on the kitchen counter while heating a cast iron skillet with medium-high heat.
Generously season both sides of the duck with remaining salt and pepper and add to the skillet, skin side down. Allow some fat to render and the skin to crisp, about 7-10 minutes.
When the skin is crisp, flip the breasts.  Using a spoon, empty most of the rendered duck fat from the skillet into a small dish.  Add the skillet into the preheated oven to finish cooking (another 7-10 minutes for medium]. (Removing extra fat from the skillet will prevent the chance of a fire in the oven].
When duck has finished cooking, remove from skillet and let rest for 5 minutes. Add 1 tablespoon of reserved duck fat to skillet and then add brussel sprouts. Season with salt and pepper and cook until soften and crisp around the edges.
Homemade Fortune Cookies
Category: world-cuisine
By Chef John

Whether it's sharing a positive prophecy with a friend, proposing marriage, or passive-aggressively letting your roommate know they need to do their dishes, nothing does the job quite like a fortune cookie. The key is to work quickly; you'll want to insert your fortunes and shape these light, crispy cookies right as they come out of the oven. Wearing gloves might be a good idea!

Ingredients:
Custom or prepared paper fortunes
1  large egg white
¼ cup white sugar
1 tablespoon milk
⅛ teaspoon vanilla extract
⅛ teaspoon almond extract
1 pinch salt
1 tablespoon melted butter
⅓ cup all-purpose flour, or more as needed

Directions:
Print and cut out 3-inch wide paper fortunes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat or parchment paper. Combine egg white, sugar, milk, vanilla extract, almond extract, salt, and butter in a bowl. Whisk until sugar is dissolved. Add flour and whisk until batter is smooth and falls off the whisk in ribbons. Scoop 1 tablespoon of batter onto the prepared baking sheet; spread out into a 4-inch circle using the back of a spoon. Repeat once more. Bake first batch in the preheated oven until crispy and golden brown on the edges and still pale in the centers, about 10 minutes. Quickly lift up cookies using a spatula. Add a fortune to each. Fold cookies in half, pressing edges together lightly. Bend each cookie over the rim of the pan, bringing ends down on either side. Lift up and curl ends towards each other. Place cookies in ramekins or muffin tins to hold their shape while they cool. Bake remaining batter in batches, folding and shaping the cookies while hot. Remove from ramekins or muffin tins when completely cool.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 10 to 12 fortune cookies

Calories: 47.4
Fat: 1.2 g
Saturated fat: 0.8 g
Carbohydrates: 8.3 g
Sugars: 5.1 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 3.2 mg
Sodium: 29.9 mg
Poor Man's Hamburger Steaks
Category: main-dish
By RHONDA35

An old fashioned hamburger steak recipe topped with cream of mushroom. Serve with some warm mashed potatoes and your favorite green vegetable. Our family loves this. Makes a great cheap meal!

Ingredients:
3 pounds ground beef
25  saltine crackers, crushed
1 cup milk
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon Italian seasoning
3 (10.75 ounce) cans  condensed cream of mushroom soup
1 (8 ounce) can mushrooms, drained  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning. Form 6 or 8 large beef patties, and place in a 9x13 inch baking dish, or other shallow casserole dish. Pour the condensed soup evenly over the top of the patties, and sprinkle canned mushrooms over the top. Cover the pan with a lid or aluminum foil. Bake for about 45 minutes in the preheated oven, or until beef patties are well done.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 693.3
Fat: 46.6 g
Saturated fat: 16.7 g
Carbohydrates: 23.3 g
Sugars: 5 g
Dietary fiber: 1.4 g
Protein: 43.2 g
Cholesterol: 142.5 mg
Sodium: 1618.4 mg