xiaoxl/recipe_data huggingface dataset:
Sausage Bread


Ingredients:
pork sausage, parmesan cheese, onion, swiss cheese, egg, Tabasco sauce, salt, parsley, biscuit mix, milk, mayonnaise

Directions:
Preheat oven to 350°.
Cook sausage and onions until brown.
Drain well and set aside.
In a large mixing bowl, combine cheeses, egg, Tabasco, salt and parsley.
Add biscuit mix, milk, and mayo; stir until just blended.
Stir in sausage and onions.
Pour into greased 9x5 loaf pan and bake 60 minutes.
Gyros
Category: meat-and-poultry
By Lan Sutton

Make your own gyros meat to serve on pita bread or over basmati rice with lettuce, onions, tomatoes, tzatziki sauce, and feta.

Ingredients:
¼ cup chopped red onion
1 tablespoon minced garlic
1 tablespoon dried marjoram
1 tablespoon ground dried rosemary
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pound 93%-lean ground beef
1 pound ground lamb

Directions:
Preheat oven to 350 degrees F (175 degrees C). Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture. Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch. Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat. Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 1 loaf pan

Calories: 223.8
Fat: 14 g
Saturated fat: 5.7 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 21.7 g
Cholesterol: 79.8 mg
Sodium: 537.5 mg
Pan-Fried Mushrooms with Ricotta Cheese
Category: side-dish
By SteilishPike

Eat this dish as a side or my personal favorite is topping a grilled sirloin or peppered steak with the mushrooms and drippings. You can use whole or sliced mushrooms. Taste and add garlic powder and seasoned salt if you want more of a taste to it.

Ingredients:
¼ cup butter
1 pound button mushrooms, stems trimmed
2 tablespoons red wine vinegar
1 cube beef bouillon, crushed
1 teaspoon minced garlic
1 tablespoon ricotta cheese

Directions:
Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 68.7
Fat: 6.1 g
Saturated fat: 3.8 g
Carbohydrates: 2.6 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 15.9 mg
Sodium: 114.3 mg
Stuffed Mussels in Spicy Tomato Sauce


Ingredients:
mussels, ground beef, broth, flat leaf parsley, garlic clove, ground black pepper, parmesan cheese, egg, salt, tomatoes, garlic cloves, flat leaf parsley, chili pepper, olive oil, mussels, salt, flat leaf parsley

Directions:
Beard and clean mussels.
Open mussels over bowl to collect liquid. Set aside.
Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown]. Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
Serve and garnish with a sprinkling of parsley.
Stuffed Squash for Two


Ingredients:
acorn squash, canola oil, onion, celery, mushroom, garlic cloves, tomato paste, cheddar cheese, sunflower seeds, salt, pepper, parmesan cheese

Directions:
Preheat oven to 450°F (230°C].
Lay  squash on side and cut about one-third lengthwise in wedge; peel wedge, dice and reserve. Scoop out seeds from remaining squash; cut thin slice off each to level with cut side up. Place in microwaveable dish; microwave on High for 12 to 15 minutes or until tender.
Meanwhile, in nonstick skillet, melt butter over medium heat; cook reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes. Add mushrooms and garlic; cook for 2 minutes. Stir in tomato paste; cook for 1 minute.
In bowl, combine onion mixture, bread crumbs, Cheddar cheese, sunflower seeds, salt and pepper. Divide between squash, mounding as necessary; sprinkle with Parmesan cheese. Bake in oven for 7 to 10 minutes or until golden and heated through.
End of My Rope Cocktail


Ingredients:
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Directions:
"Pour the Frangelico hazelnut liqueur, creme de bananes, pineapple juice and bitters into a cocktail shaker half-filled with ice cubes, and shake well. Strain into a cocktail glass, and serve."
White Shiitake Broccolini Tomato Pizza


Ingredients:
whole wheat flour, unbleached all-purpose flour, warm water, salt, ricotta cheese, butter, tomatoes, cheese, salt, pepper

Directions:
For dough:
Mix together the flour and in a small indention mix lukewarm water, yeast and salt.
Mix all ingredients and knead dough into ball (you might need more flour to keep it from sticking].
Place dough in a bowl (I spray the bowl with cooking spray to keep from sticking], cover it and let it rise for 1 1/2 hours.
Knead again and let rise another 1 hour.
Take dough and spread it thinly on a baking sheet (either covered with parchment or sprayed with cooking spray].
Bake for 5 minutes in oven (preheated to 400F] before spreading with topping.
For topping:
Clean mushrooms and cut into strips.
Heat half of the butter in a small pan fry the mushrooms until lightly brown. Season with salt and pepper. Set aside.
In the same pan heat the rest of the butter and briefly sautee the brocollini then add tomatoes and take of the heat. Season with salt and pepper.
Spread Ricotta on the slightly pre-baked Pizza dough.
Top with vegetables then sprinkle with fresh or dried Italian Herbs, Basil, etc.
Top with Cheese.
Bake for another 10 minutes (400F].
Chicken and Leeks over Couscous


Ingredients:
chicken broth, butter, golden raisins, couscous, chicken breast halves, leek, white wine

Directions:
Make couscous by heating chicken stock, butter and raisins to a boil.  Add couscous, cover and remove from heat.
Heat oil in medium skillet.  Cut chicken into bit sized pieces.  Add to hot oil, season with salt and pepper.  Cook for 5 minutes.
Add leeks, and cook 5 more minutes.
Add wine and cook 5 more minutes.
Fluff couscous and serve with chicken.
Gluten Free Carrot Muffins


Ingredients:
sea salt, baking soda, cinnamon, eggs, vanilla extract, carrot, currants

Directions:
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon., In a large bowl, blend together eggs, oil, yacon and vanilla., Blend dry ingredients into wet, then fold in carrots and currants., Grease a mini muffin tin with grapeseed oil and then dust with coconut flour., Spoon approximately 1 teaspoon of batter into each greased mini muffin cup., Bake at 350° for 10 minutes., Cool and serve.
Strawberry - Kiwi Fingerprint Cookies


Ingredients:
shortening
sugar
stevia
salt
vanilla
flour
baking powder
kiwi
Vegan Strawberry Curd (Slightly Soused!]

Directions:
Preheat the oven to 350°F Line a baking sheet with parchment or silicone.
Cream together shortening, sugar, stevia, salt, vanilla and almond milk until well combined.
Add the flour and baking powder and mix until a stiff dough is almost formed, then add the kiwi and mix inches.
Form balls of the dough and place on the sheets (they don't spread that much] and press your finger into the centres to make indents.
Fill with the curd or jam.
Bake for 15-18 minutes. Cool completely on the sheets.
Moroccan Chicken Kabobs


Ingredients:
chicken breast fillet, Spanish olive oil, garlic cloves, ground cumin, ground coriander, ground cinnamon, dried oregano, salt, fresh parsley

Directions:
Cut the chicken into 1-inch cubes and place in a large, shallow, nonmetallic dish.  Put all the remaining ingredients, except parsley, in a bowl and whisk together.  Pour the marinade over the chicken cubes and toss the meat in the marinade until well coated.  Cover and let marinate in the refrigerator for 8 hours or overnight, turning the chicken 2-3 times if possible.
If using wooden skewers, soak the skewers in cold water for about 30 minutes to prevent burning and to keep food from sticking.  If using metal skewers, lightly brush with oil.  Preheat the broiler or grill pan.  Remove the chicken pieces from the marinade, reserving the remaining marinade and thread an equal quantity onto each prepared skewer leaving a little space between each piece.
Brush the broiler rack or grill pan with a little oil.  Add the kabobs and cook, turning frequently and brushing with the reserved marinade halfway through cooking, for 15 minutes or until browned on all sides, tender, and cooked through.  Serve hot, sprinkled with chopped parsley to garnish.
Pineapple Walnut Drop


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, margarine, sugar, egg, lemon juice, crushed pineapple, walnuts

Directions:
1. In medium mixing bowl, combine flour, baking powder, soda, and salt. Set aside.
2. Measure butter and sugar into large bowl; beat until light and fluffy. Add egg, lemon juice, and pineapple; beat well. Add dry ingredients; combine thoroughly. Stir in walnuts.
3. Shape rounded measuring-teaspoonfuls or 1 1/2 cookie scoop of dough into balls. Roll in CORN POPS cereal. Place on greased baking sheet.
4. Bake at 375 F about 12-15 minutes or until lightly browned. Immediately remove from baking sheet; cool on wax paper or wire racks.
Spinach & Feta Pasta


Ingredients:
pasta, feta, spinach

Directions:
Cook spaghetti or any type of pasta; drain.
Heat up sauce in the pan while the pasta drains.
Return pasta to the pan and stir.
Add feta, stir lightly.
Toss in spinach leaves and stir.
Serve.
Yum.
Pear Vodka (Homemade)


Ingredients:
pears, vodka, brandy, granulated sugar

Directions:
Place fruit in clear 1 quart jar.  Stir in vodka and brandy and sugar.  Marinate, covered, for several weeks in a cool, dark place.  Shake when you remember.  (I tasted mine after 2 weeks].
Strain through a fine sieve lined with cheesecloth.
Pour into sterilized bottles.
Chunky Marinara Sauce
Category: side-dish
By CALEIGHSMOM

You'll love this Marinara sauce! This is great with fried eggplant or meatballs.  I'm sure you could add ground meat if you wanted to make a meat sauce.

Ingredients:
1 tablespoon olive oil
1  onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
½ teaspoon dried oregano
¼ teaspoon salt

Directions:
Heat olive oil in a saucepan over medium-high heat.  Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently. Mix in diced tomatoes, tomato sauce, sugar, oregano and salt.  Bring to a boil.  Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 54.3
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 6.9 g
Sugars: 4.7 g
Dietary fiber: 1.4 g
Protein: 1.3 g
Sodium: 442.7 mg
Crock Pot Herbed Chicken and Shrimp


Ingredients:
salt, pepper, boneless skinless chicken breasts, butter, onion, tomato sauce, white wine, chicken broth, garlic clove, dried basil, medium shrimp

Directions:
Combine salt and pepper and rub over the chicken pieces.
In a skillet, brown chicken on all sides in butter.
Transfer chicken to crock pot.
In a bowl combine the onion, tomato sauce, wine or broth, garlic and basil and pour over chicken.
Cover and cook on low for 4-5 hours or until juices run clear.
Stir in the shrimp.
Cover and cook on high for 20-30 minutes or until shrimp turn pink.
Scarfies Smoked Fish Chowder


Ingredients:
raw potatoes, onion, celery, salt, water, butter, flour, pepper, mustard, Worcestershire sauce, milk, cheese, canned tomatoes, tomatoes

Directions:
Place potatoes, onions, celery, 1/2 salt and all the boiling water in a deep saucepan.
Add the flaked fish and simmer with lid on for 10 minutes.
While this cooks, melt butter in small saucepan.  Add flour and remaining salt, pepper, mustard, Worcestershire sauce and milk.
Cook, stirring, until thick; add cheese.
Stir until melted.
Add sauce to fish and veggie mixture; stir until smooth and then add tomatoes.
Season if necessary and serve with fresh bread rolls.
Pizza Casserole


Ingredients:
ground beef, mushrooms, milk, mozzarella cheese, cottage cheese, sugar

Directions:
Brown hamburger, drain off fat.  Set aside.
Cook noodles & drain.
Combine: spaghetti sauce, milk and undrained mushrooms in bowl with 1 T sugar.
In buttered 2 quart Casserole layer:  1/4 sauce, 1/2 hamburger, 1/2 noodles, cottage cheese, 1 cup cheese. Next: 1/4 sauce, rest of hamburger, rest of noodles, rest of sauce, top with remaining 2 cups cheese.
Bake covered in 350 degree oven 45 minutes (uncover the last 10-15 mins] garnish with parsley and cherry tomatoes.
Thai Style Corn Fritters


Ingredients:
corn kernels, eggs, water chestnuts, Thai basil, self-raising flour, greens, Thai basil, bean sprouts, red capsicum

Directions:
For the dressing.
1/4 cup fish sauce.
1/4 cup lime juice.
1 tablespoon peanut oil.
Place corn kernels, creamed corn, eggs, water chestnuts and basil in a large bowl, mix well. Season with salt and pepper. Whisk in flour until well blended.
Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 of a cup of batter to hot oil at a time. Fry until golden brown on both sides. Make sure fritters are heated through. Remove fritters from oil, drain on absorbent paper.
To make dressing, combine all ingredients in a jug, mix well.
Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, toss well.
Serve fritters topped with salad.
Ritz-Carlton Roquefort Dressing


Ingredients:
mayonnaise, buttermilk, sour cream, fresh lemon juice, Worcestershire sauce, vegetarian worcestershire sauce, Tabasco sauce, Roquefort cheese

Directions:
In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
Refrigerate.
Flourless Chocolate Oh-So-Good Molten Cake


Ingredients:
bittersweet chocolate, unsalted butter, cream of tartar, granulated sugar

Directions:
Have all ingredients at room temperature before you start.
Preheat the oven to 400° F.
Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
Beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating on high speed until stiff but not dry.
Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
Fold in remaining whites.
Spoon into prepared muffin tins.
(If you aren't baking them for immediate consumption, they may be refrigerated at this point.] Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
Place a cake rack over the pan and invert.
The cakes will fall out.
Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.
Tropical Tea Bread


Ingredients:
butter, honey, eggs, milk, flour, salt, baking powder, baking soda, coconut, banana, lemon zest, lemon juice, vanilla

Directions:
Cream butter; add honey.
Beat in eggs.
Sift flour, salt, baking powder, and baking soda.
Add coconut, previously toasted at 350 degrees for 5 minutes on cookie sheet.
Mix banana, lemon juice, lemon zest, and vanilla.
Add alternately with dry ingrienents.
Blend only until just moistened.
Spoon into well greased 9"x5" loaf pan.
Bake in 350 degree Fahrenheit oven for 55 minutes.
Allow to coool 5 minutes before removing from pan.
It slices better as it ages and freezes well.
Haddock Au Gratin
Category: seafood
By CATHY BIANCO

Delicious and cheesy but definitely NOT low fat! The onion and mustard make this fish in cream sauce seductively flavorful.

Ingredients:
2 pounds haddock fillets
1 teaspoon salt
⅛ teaspoon ground black pepper
3 tablespoons butter
¼ cup minced onion
3 tablespoons all-purpose flour
1 teaspoon ground dry mustard
½ teaspoon salt
⅔ cup heavy cream
⅔ cup half-and-half cream
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish. Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika. Bake in preheated oven for 30 minutes, until brown and bubbly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 301.2
Fat: 19.5 g
Saturated fat: 11.7 g
Carbohydrates: 4.4 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 26.4 g
Cholesterol: 124.2 mg
Sodium: 633.7 mg
Baked Mediterranean Orange Roughy


Ingredients:
garlic clove, extra virgin olive oil, onion, black olives, salt, pepper

Directions:
Preheat your oven to 400 degrees F.
Heat the EVOO in a nonstick skillet and sautee the garlic for a min or so.
Add the onions, cook about halfway to done. Turn off the stove.
Add the roasted red peppers last, they're already cooked so only need to be heated through for a min or so.
Place each raw fillet in their own aluminum foil pack or 2 fillets per 1 pack if you want to save foil (i find 4 in one pack is too difficult to work with].
Spoon the onion/pepper/garlic mixture made above over the fillets and then the olives too.
Close the foil around the fish, leaving a teeny hole for steam escape.
Bake for about 15-20 minutes, fish should flake easily w/ a fork.
Chef John's City Chicken
Category: everyday-cooking
By Chef John

This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Why this represents the true spirit of American food is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard.

Ingredients:
1 whole pork tenderloin
6 (6 inch) bamboo skewers
salt and freshly ground black pepper to taste
dried thyme to taste
1 pinch cayenne pepper, or to taste
2  eggs, beaten, or more as needed
½ cup all-purpose flour, or as needed
½ cup panko bread crumbs, or as needed
2 cups vegetable oil, or as needed

Directions:
Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices. Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks. Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides. Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl. Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes. Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 6 servings

Calories: 233.4
Fat: 12.2 g
Saturated fat: 2.6 g
Carbohydrates: 14.4 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 17.8 g
Cholesterol: 104.1 mg
Sodium: 96.7 mg
Green Chile Tamale Pie


Ingredients:
masa harina, kosher salt, boiling water, olive oil, onions, garlic cloves, poblano chile, fresh ground black pepper, frozen baby lima bean, butter, baking powder, queso fresco, fresh cilantro, lime wedges

Directions:
Preheat oven to 400°.
Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.
Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble.
Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently.
Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.
Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer.
Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes.
Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.
Lamb Ribs with Honey and Wine
Category: meat-and-poultry
By ELINOAR

Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.

Ingredients:
3 ½ pounds lamb ribs
2  onions, chopped
1 cup dry white wine
¼ cup soy sauce
¼ cup fresh lemon juice
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Place lamb in a 9x13-inch baking dish. Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour. Preheat oven to 400 degrees F (200 degrees C). Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 507.5
Fat: 36.8 g
Saturated fat: 15.1 g
Carbohydrates: 10.2 g
Sugars: 5.5 g
Dietary fiber: 1 g
Protein: 25.8 g
Cholesterol: 112.2 mg
Sodium: 1077.1 mg
Sausage and Rice Pilaf


Ingredients:
pork sausage, onion, green bell pepper, celery, white rice

Directions:
Cook rice separately.
Cook sausage over low heat in a large skillet; Drain.
To the same skillet, add onions, green bell peppers, and celery.
Cook for 5 minutes.
Stir in soup and cooked rice.
Pour into a greased casserole dish.
Cover and bake at 250°F for about 30 minutes or until heated through.