xiaoxl/recipe_data huggingface dataset:
Lemon-Ricotta Pancakes
Category: breakfast-and-brunch
By Chef John

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Ingredients:
¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1  large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Directions:
Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter. Let batter sit at room temperature about 15 minutes. Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Prep time: 10 mins
Cook time: 6 mins
Total time: 31 mins
Yields: 2 servings

Calories: 553.8
Fat: 26 g
Saturated fat: 12.1 g
Carbohydrates: 62.8 g
Sugars: 7.1 g
Dietary fiber: 2.2 g
Protein: 16.8 g
Cholesterol: 141.2 mg
Sodium: 1399.4 mg
Cranberry Rita


Ingredients:
cranberries, kumquats, orange, sugar, Grand Marnier

Directions:
Put everything in your blender (mine is a blender on steroids] and blend.
Pour.
Enjoy.
You can replace kumquat, calamondin and orange with lime or lemon for a different flavor.  Have fun with it.
Dandelion Syrup
Category: side-dish
By nch

It has taken me years to perfect my dandelion syrup. Only use the yellow part of the dandelion blossoms, otherwise the syrup will taste bitter. I also try to use as little sugar as possible otherwise it only tastes sweet. It's a great honey substitute for vegans. Store in the refrigerator for up to 1 month.

Ingredients:
12 ounces dandelion flowers
water
1 ½ cups raw cane sugar, or more to taste
1  lemon, juiced

Directions:
Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves. Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours. Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly. Pour into a bottle and place in the refrigerator.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 day
Yields: 20 servings

Calories: 21.4
Carbohydrates: 5.6 g
Sugars: 5 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 1.6 mg
Lamb Shank and Barley Soup


Ingredients:
lamb shanks, water, salt, carrots, celery, potato, parsnip, pearl barley

Directions:
Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
Bring slowly to the boil and simmer gentley for 1 1/2 hours.
Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
This can be finely processed for babies and frozen in serving sizes.
Janet's Favorite Spaghetti Sauce


Ingredients:
ground beef, tomato sauce, tomato paste, warm water, chili powder, garlic powder, seasoning salt, salt, pepper, sugar, cooked pasta

Directions:
Brown hamburger, drain of fat.
On medium-low heat in a 3 quart saucepan, add tomato sauce and tomato paste.
Stir well to get tomato paste lumps out.
Add water, stir well.
Add drained ground hamburger.
Add chili powder, garlic powder, seasoned salt, italian seasoning, salt, pepper, and sugar.
Simmer on low for at least 30-45 minutes. The longer it simmers, the better!
You can also use a slow cooker on low for 6 hours!
Spread warm sauce over cooked pasta.
Maple-pear Upside-down Cake


Ingredients:
maple syrup, bartlett pears, Anjou pears, all-purpose flour, baking powder, baking soda, ground ginger, salt, sugar, butter, vanilla extract, eggs, low-fat buttermilk

Directions:
Preheat oven to 350°.
Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes.
Remove from heat; arrange pears in pan in a spokelike fashion.
Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes], gently shaking pan frequently.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 4 ingredients (flour through salt]; stirring well with a whisk.
Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes].
Add eggs, 1 at a time, beating well after each addition.
Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.
Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.
Run a knife around outside edge.
Cool in pan 5 minutes.
Place a plate upside down on top of cake; invert onto plate.
Serve warm.
Cornish Game Hens with Garlic and Rosemary
Category: meat-and-poultry
By MOONANDBACK

Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Ingredients:
4  Cornish game hens
salt and pepper to taste
1  lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Directions:
Preheat oven to 450 degrees F (230 degrees C). Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 814.3
Fat: 57.5 g
Saturated fat: 14.6 g
Carbohydrates: 9.7 g
Sugars: 0.4 g
Dietary fiber: 1.8 g
Protein: 59.4 g
Cholesterol: 339.7 mg
Sodium: 1382.6 mg
Red Onion Vinaigrette


Ingredients:
vinegar, sugar, salt, red onion, dry mustard, water

Directions:
Combine all ingredients in a blender and blend on high speed until smooth and thickened.
Refrigerate for at least 1 hour before serving.
Easy Meatloaf


Ingredients:
eggs, Worcestershire sauce

Directions:
Beat eggs in sep bowl., mix all ingredients., bake at 375 for about and hour.
Pan Seared Salmon I
Category: main-dish
By Noreen421

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Ingredients:
4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices  lemon

Directions:
Preheat a large heavy skillet over medium heat for 3 minutes. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Transfer salmon to individual plates, and garnish with lemon slices.

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

Calories: 371
Fat: 25.1 g
Saturated fat: 4.6 g
Carbohydrates: 1.7 g
Dietary fiber: 0.8 g
Protein: 33.7 g
Cholesterol: 99.1 mg
Sodium: 299.8 mg
Veggiewiches With Avocado Spread


Ingredients:
avocado, cream cheese, alfalfa sprout, tomatoes, banana pepper, bacon

Directions:
Peel the avocado and discard seed. In a food processor blend avocado and cream cheese until creamy.
Spread a few tablespoons of mixture onto 5 slices of bread. top with two slices of bacon, sprouts, tomato slice, and banana peppers.
Repeat for remaining sandwiches.
Chicken Casserole


Ingredients:
chicken breasts, cornbread stuffing mix, cheese

Directions:
Boil chicken breasts for 30 minutes or until done and cool.
Cut up chicken.
Start with one can of soup on the bottom, a layer of chicken, a layer of stuffing, and a layer of cheese.  Continue until ingredients are gone.  Last layer being a little cheese on the top.
Bake in the oven at 350 degrees for about 30 minutes or until it starts to bubble.
Kim's Mars Bar Square


Ingredients:
margarine, corn syrup, margarine

Directions:
Melt first 3 ingredients together., Add Rice Krispies, and mix well., Pour into a 9X9 foil lined pan., Cool slightly while preparing topping., Pour topping over top and refrigerate., Keep cool until ready to serve.
Classic Minestrone Soup
Category: trusted-brands-recipes-and-tips
By College Inn® Broths and Stocks

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables.  Enjoy the slow-cooked flavor in just about 30 minutes.

Ingredients:
1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced  garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Directions:
Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes. Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer.  Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally.  Stir in parsley.  Serve topped with Parmesan cheese and additional parsley, if desired.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 235.3
Fat: 4.8 g
Saturated fat: 0.6 g
Carbohydrates: 38.6 g
Sugars: 5.9 g
Dietary fiber: 8.4 g
Protein: 9.6 g
Cholesterol: 0.3 mg
Sodium: 1220.5 mg
Baked Eggs and Ham


Ingredients:
seasoned croutons, cooked ham, butter, margarine, eggs, cheddar cheese

Directions:
In a greased shallow 2-cup baking dish, toss the croutons, ham and butter.
Break the eggs carefully on top.
Sprinkle with cheese.
Bake, uncovered, at 350 degrees for 15-18 minutes or until eggs reach the desired doneness.
Serve with fresh fruit if desired.
Green Fruit Smoothie


Ingredients:
kiwi fruits, green grapes, green apple

Directions:
"Blend all ingredients until smooth."
Tuna & Pasta Salad


Ingredients:
pasta, spring onion, tuna, olive oil, vinegar, lemon juice, garlic, sugar, hard-boiled eggs, chopped tomatoes, black olives, basil

Directions:
Cook pasta in boiling, salted water until done.
Drain and rinse under cold water.
Mix pasta, tuna (drained] and spring onion in bowl.
Mix olive oil, vinegar, lemon juice, garlic, and sugar in a cup.
Spoon pasta mixture onto a plate.
Arrange egg and tomato around the edge.
Drizzle on the dressing.
Scatter olives and basil over the top.
Season.
Soft Cinna-Ginger Cookies


Ingredients:
unsalted butter, white sugar, molasses, water, baking soda, all-purpose flour, flax seed meal, ground ginger, ground cinnamon, ground cloves, nutmeg, salt, white sugar, cinnamon, ginger

Directions:
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
Stir in the molasses.
Mix the water and baking soda and stir.
Sift together the flour, salt, and dry spices; add gradually to the molasses mixture.
Chill for 20 minutes.
Mix together in a separate bowl, 4 T white sugar, 1 T cinnamon and 1/2 t ginger.  Shape dough into walnut sized balls and roll into Cinna-Ginger mixture.
Place the cookies 2 inches apart onto a parchment paper lined cookie sheet.
Bake @ 350 degrees F for 10-12 minutes.
Americano


Ingredients:
"hot water"

Directions:
"Combine in glass."
Tom Ka With Tofu (Or Tom Yam) Soup


Ingredients:
fish sauce, coconut milk, water, lemongrass, kaffir lime leaf, lime, juice of, garlic cloves, silken tofu, shrimp, mushroom, cilantro, Thai basil

Directions:
Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian].
Garnish and serve.
To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.
Artichoke Dip


Ingredients:
mayonnaise, sour cream, parmesan cheese, garlic cloves, Tabasco sauce, artichoke hearts

Directions:
Mix together all ingredients., Bake at 350 degrees for 20 minutes., Note-Canned chicken can be substituted, or, the chicken can be totally omitted.
Elvis Presley's Grilled Peanut Butter and Banana Sandwich


Ingredients:
banana, butter

Directions:
Spread peanut butter on one slice of bread.
Mash banana and spread it on the other slice of bread.
Put the slices together to form the sandwich.
Melt butter (not the peanut butter] in a frying pan.
Fry the sandwich in the pan on both sides until it's golden brown.
Mom's Indian Fry Bread


Ingredients:
flour, baking powder, sugar, milk, milk, powdered sugar, honey

Directions:
Mix flour, baking powder, all of the milk, and sugar., On floured surface, knead until smooth., Put in greased bowl and let rise 30 minutes., Divide dough into 8 parts., Roll each into a ball, then roll out in a circle., Fry dough 1 at a time for 1 minute each side., Sprinkle with powdered sugar, or drizzle with honey.
Red Chard and Mushroom Quesadillas


Ingredients:
garlic cloves, red swiss chard, mushrooms, chicken, vegetable broth, butter, sherry wine vinegar, cheddar cheese, monterey jack cheese, corn tortilla, sour cream, cilantro

Directions:
Heat oil in a large pan over medium high heat. Add garlic and, just as it starts to turn golden brown, mushrooms. Sautee until the mushrooms start to cook through.
Add chopped chard. You may have to do this in batches, adding more as the previous batch wilts to a manageable amount in the pan. Once all the chard is in and slightly wilted, add broth. Cover and cook until the chard is tender.
Uncover and, if there is still some liquid, allow it to cook almost completely off. When there is just a little bit of liquid, add butter and vinegar. These should combine with the small amount of remaining liquid and thicken into a nice coating for the veggies. Remove from heat. If serving to little ones who can’t manage tortillas, separate out their portion of veggies, chop finely, and mix with some grated cheese.
Wipe out pan and melt a pat of butter, swirling to coat bottom. Place a tortilla in the pan, sprinkle 1/2 of the cheese you want in a single quesadilla, top with veggies, sprinkle rest of cheese, and close with a second tortilla. When bottom layer of cheese melts and bottom quesadilla browns, flip. Melt and brown the other side, and viola! Repeat about 4 more times. Serve with choice of garnish(es].
Apple Strudel
Category: bread
By HEATHER.WRAY

Use ready made phyllo pastry and homemade apple filling.

Ingredients:
1 pound sweet apples -- peeled, cored and thinly sliced
¼ cup golden raisins
¼ cup dried currants
½ teaspoon ground cinnamon
2 tablespoons white sugar
2 slices brown bread, crumbled
½ (16 ounce) package phyllo dough
¼ cup butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs.  Stir well. Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet.  Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape.  Brush with melted butter again. Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 430.9
Fat: 15.6 g
Saturated fat: 8.3 g
Carbohydrates: 69.7 g
Sugars: 24.2 g
Dietary fiber: 5.4 g
Protein: 6 g
Cholesterol: 30.5 mg
Sodium: 422.1 mg
Caribbean Curry Chicken


Ingredients:
chicken, lemon juice, green onion, onion, garlic, poultry seasoning, salt, pepper, curry powder, water, potatoes

Directions:
Cut up the chicken, trim the fat and skin.
Wash the chicken with the lemon juice and drain.
Combine the chicken parts with the onions, garlic, poultry seasoning, salt, and pepper in a bowl and marinate for 2 hours.
Heat a stew pot on medium heat and then add the oil and curry powder.
Once the curry has darkened (do not burn], add the chicken and onions and brown chicken on all sides.
Add the water then cover and simmer for 10 minutes.
Add the potatoes.
Cover and simmer for about 30 to 40 minutes.
Serve over hot rice.
Volcano Potatoes - Too Retro!


Ingredients:
potatoes, milk, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees Farenheit.
Whip potatoes with enough hot milk to make light and fluffy, approximately 3/4 cup.
Season with salt and pepper.
Pile into greased 8-inch round baking dish, mounding into a volcano shape.
Make a crater in the center. (My mom would press a one-cup measuring cup about halfway into the potatoes, maybe a little more.].
Whip the cream, and fold in the cheese.
Pour cream and cheese mixture into the crater.
Bake for about 20 minutes, or until lightly browned.
Mesquite Maple Steaks & Vegetables With Watermelon Coolers


Ingredients:
red bell peppers, portabella mushrooms, olive oil, maple syrup, frozen limeade concentrate, seedless watermelon

Directions:
Mesquite Maple Steaks & Vegetables:
Quarter bell peppers lengthwise; remove core and seeds.
Discard stems and gills (dark brown layers] from mushrooms.
Preheat grill (or grill pan]. Combine in bag: marinade mix, oil, and 2 tablespoons syrup; shake to blend. Add steaks, peppers, and mushrooms; seal bag tightly and shake to coat evenly. Let stand 10 minutes (or overnight] to marinate.
Place steaks and peppers on grill; cook 4-5 minutes on each side or until steak is 145°F (for medium rare] and peppers are tender. Remove steaks from grill; let stand 5 minutes to rest.
Place mushrooms on grill; cook 1-2 minutes on each side or until tender. Cut peppers into bite-size strips. Drizzle remaining 2 tablespoons syrup over steaks. Serve.
Nutritional Information: CALORIES (per 1/4 recipe] 360kcal; FAT 18g; CHOL 75mg; SODIUM 750mg; CARB 22g; FIBER 2g; PROTEIN 27g; VIT A 70%; VIT C 180%; CALC 4%; IRON 20%.
Watermelon Coolers:
Thaw limeade until softened.
Place watermelon into food processor (or blender]; blend until liquefied. Strain watermelon to remove pulp; place juice in pitcher and stir in limeade until blended. Chill until ready to serve.
Divide juice evenly into 4 glasses; pour soda over juice. Serve cold.
Nutritional Information: CALORIES (per 1/4 recipe] 340kcal; FAT 0g; CHOL 0mg; SODIUM 40mg; CARB 101g; FIBER 1g; PROTEIN 1g; VIT A 20%; VIT C 35%; CALC 2%; IRON 2%.
Baked Pasta With Sausage and Tomato Pesto


Ingredients:
hot Italian sausage, onion, garlic cloves, pesto sauce, penne, smoked gouda cheese, smoked mozzarella cheese, parmesan cheese

Directions:
In a large Dutch oven over medium-high heat, add the sausage and onion.
Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
Add garlic and cook for 1 more minute.
Add marinara sauce and reduce heat to medium.
Simmer for 10 minutes, or until sauce begins to thicken.
Stir in pesto and season with salt and pepper to taste.  Set aside.
Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
Drain well.
Preheat oven to 375 degrees F.
Oil a 9-x-13-inch baking dish.
Spread a thin layer of sauce over bottom of dish.
In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
Serve hot.
Day-after Scalloped Turkey


Ingredients:
chicken meat, butter, flour, salt, fresh ground black pepper, chicken broth, 2% low-fat milk, yellow onion, garlic, celery, mushrooms, mushrooms, ground sage, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.
Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.
In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.
Add the chopped turkey meat and sauce and mix well.
Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.
Rich and Cheesy Macaroni


Ingredients:
elbow macaroni, butter, margarine, all-purpose flour, salt, sugar, 2% low-fat milk, nonfat milk, process American cheese, small curd cottage cheese, sour cream, light sour cream, mild cheddar cheese, sharp cheddar cheese

Directions:
Cook Macaroni according to package directions, drain.
Place in a greased 2 1/2 quart baking dish.
In a saucepan, melt 4 tablespoons butter.
stirr in flour, salt and sugar until smooth.
Gradually stir in milk, bring to a boil ; cook for 2 minutes until thickened.,.
Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream.
Pour over macaroni.
At this point you can add cooked chicken, ground beef or leave it plain.
Sprinkle with cheddar cheese.Melt remaining 2 tablespoons butter and toss with bread crumbs; sprinkle over top.
Bake uncovered at 350 degrees for 30 minutes or until golden brown.
Hot Bolognese Rigatoni


Ingredients:
rigatoni pasta, olive oil, onion, carrot, celery rib, green pepper, garlic cloves, thyme, oregano, basil, salt, pepper, nutmeg, ground beef, salsa, fresh basil

Directions:
Cook 1 lb. of Rigatoni Noodles.
Heat 2 Tbsp. Olive Oil in a Large Saucepan.
Add Mirepoix and Sauté until the onions start to become translucent, about 6 - 8 minutes.
Mirepoix: 1 Medium Onion, 1 Large Carrot, 1 Celery Rib, ½ Green Pepper, ½ Red Pepper, 2 Garlic Cloves.
Add Tang Seasoning: ½ tsp Thyme, ¼ tsp Oregano, ¼ tsp Basil, <U+215B> tsp Salt, <U+215B> tsp Pepper, pinch Nutmeg.
Mix in ¼ lb of Ground Beef.
Let simmer for 6 - 8 minutes, until the beef is lightly browned.
Mix in 1 jar of DAM Salsa, (we suggest DAM Hot Salsa] ¼ cup Parmesan Cheese, and ¼ cup Cream. Then fold in precooked Rigatoni Noodles.
Serve with a sprinkle of Parmesan and fresh Basil.