xiaoxl/recipe_data huggingface dataset:
Caramelized Butternut Squash Soup
Category: soups-stews-and-chili
By Christel Boyd

Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.

Ingredients:
3 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and cubed
1 large onion, sliced
3 tablespoons butter
1 tablespoon sea salt
1 teaspoon freshly-cracked white pepper
4 cups chicken broth, or more as needed
¼ cup honey
½ cup heavy whipping cream
1 pinch ground nutmeg, or more to taste
salt to taste
ground white pepper to taste

Directions:
Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes. Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes. Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 189.2
Fat: 10.3 g
Saturated fat: 4.6 g
Carbohydrates: 24.9 g
Sugars: 6.7 g
Dietary fiber: 5.1 g
Protein: 2.9 g
Cholesterol: 22.9 mg
Sodium: 788.4 mg
Mascarpone Eggs


Ingredients:
eggs, green onion, roma tomato, mascarpone cheese, pepper

Directions:
In a small non-stick skillet, cook your eggs for about a minute then add onion and tomato.
Keep cooking the eggs and stirring constantly then add Lawry's.
When eggs are almost cooked but still liquid, add the mascarpone cheese and stir well until it melts with the eggs.
Serve with a dash of pepper.
Wheat Bread


Ingredients:
sugar, hot water, egg, sugar, salt, butter, margarine, water, whole wheat flour, white flour

Directions:
Mix yeast, sugar and 1/2 cup water.  Leave 10 minutes.
In large bowl mix egg, 1/2 cup sugar, salt and melted butter.  Stir.  Add yeast mixture and 2 cups warm/hot water and stir.
Add 4 cups whole wheat flour and 4 cups white flour (3 at first].
Knead for 10 minutes.  Make sure dough is soft - but not sticky.  If it is sticky - add more flour - a little at a time.
Put dough in greased bowl and let rise for about an hour.
Punch dough down.  Knead for 1-2 minutes.
Cut and form into loaves.  Grease pans really good.
Cover and let rise until double.  About 30-40 minutes.
Bake at 375 degrees for 35 minutes.  If desired, butter tops.
Rhubarb Brown Sugar Loaf


Ingredients:
flour, baking soda, salt, sugar, brown sugar, egg, buttermilk, vanilla, rhubarb, brown sugar, cinnamon

Directions:
Preheat oven to 350. Spray 2 loaf pans (I use stoneware or glass] with non-stick spray and line bottoms with parchment paper, if you have it.
Combine flour, soda, and salt and set aside.
In a large bowl, blend cup of sugar, 1/4 cup brown sugar, and melted stick of maragrine. Whisk in the egg, buttermilk, and vanilla. Stir in dry ingredients and rhubarb JUST UNTIL flour is incorporated--no more!
Pour batter into the loaf pans.
Mix topping ingredients and spoon evenly as possible over both loaves.
Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow loaves to cool 10 minutes before removing. Allow to cool out of pans as well.
Zucchini Cakes


Ingredients:
zucchini, egg, mayonnaise, mustard

Directions:
Preheat oven to 350. Grease a baking sheet. In a large bowl, combine zucchini, bread crumbs, egg, mayo, mustard and Old Bay seasoning.
Mix well and form into patties.
Bake for 20 minutes. Turn patties over and bake for 20 more minutes or until golden brown.
Bell Pepper Slaw


Ingredients:
sugar, cider vinegar, celery seeds, mustard seeds, bell peppers, celery, green onions, green cabbage, Dijon mustard, mayonnaise

Directions:
Whisk together sugar, 2 teaspoons salt, and vinegar in a large bowl until the sugar dissolves; add mustard seeds and celery seeds and 1/2 teaspoon pepper.
Stir in bell peppers, celery, green onions, and cabbage; toss to coat.
Refrigerate one hour.
Add mustard, mayonnaise, and toss; refrigerate until serving.
Madras Curry Dip


Ingredients:
fresh lime juice, curry powder, mango chutney, garlic, fresh cilantro, green onion

Directions:
"Whisk the yogurt, lime juice, and curry powder together in a small bowl. Stir in the chutney, garlic, cilantro, green onion and hot sauce until blended. Cover and refrigerate until ready to serve."
Melt-in-Your-Mouth Slow Cooker Chicken
Category: meat-and-poultry
By Catherine Brown Strachan

This recipe using only three chicken breasts is very economical and super delicious! My kids love it and they are extremely picky. The chicken just melts in your mouth and is so flavorful! Garlic bread and salad goes well with this meal.  I always taste before serving so I will know what, if anything more, I need to add such as Parmesan, Italian dressing, or milk if it's too thick, etc.

Ingredients:
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon garlic powder
3  skinless, boneless chicken breast halves
1 (10.75 ounce) can  cream of mushroom soup
6 ounces Italian salad dressing
⅔ cup sour cream
½ cup grated Parmesan cheese
¼ cup all-purpose flour
2 teaspoons malt vinegar  (Optional)
1 (8 ounce) package angel hair pasta

Directions:
Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker. Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken. Cook on Low for 6 hours. Shred chicken in the slow cooker using 2 forks. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Serve chicken over angel hair pasta.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 5 servings

Calories: 480.4
Fat: 25 g
Saturated fat: 8.2 g
Carbohydrates: 40.5 g
Sugars: 5 g
Dietary fiber: 2.3 g
Protein: 24.1 g
Cholesterol: 55.6 mg
Sodium: 1582.4 mg
Tropical Quinoa Cereal à La Mode


Ingredients:
quinoa, water, banana, strawberries, pineapple, raw sugar, soy ice cream

Directions:
Bring quinoa and water to a boil in a saucepan. Reduce heat to low and simmer, uncovered, until all of the water is absorbed (about 15 minutes]. You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated.
While Quinoa is simmering, in a separate sauce pan add rice milk, raw sugar, and fruit to cook over medium-low heat.   When heated through, mash rice milk and fruit thoroughly.
Add Quinoa to rice milk/fruit mixture and combine thoroughly.
Spoon into bowls and top each with a scoop of Vanilla Rice Dream if desired.
Serve immediately.
Quick and Easy Mini Cinnamon Rolls


Ingredients:
butter, margarine, brown sugar, pecans, sugar, ground cinnamon, powdered sugar, milk, half-and-half, vanilla extract, salt

Directions:
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle.
Roll up jellyroll fashion, starting at long end.
Gently cut each log into 6 (1-inch-thick] slices, using a serrated knife.
Place rolls, 1/4 inch apart, into 2 (8-inch] greased cakepans.
Bake at 375° for 15 to 18 minutes or until golden.
Cool 5 to 10 minutes.
Stir together powdered sugar and remaining ingredients.
Drizzle over warm rolls.
Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
Original Pisco Sour


Ingredients:
Pisco, lemon juice, confectioners' sugar

Directions:
Pour pisco, lemon juice, sugar and egg white in a shaker with ice., Shake and strain in an old-fashioned glass filled with ice., Pour dashes of angostura bitters on the creamy drink.
Cinnamon Toast
Category: desserts
By Melodi

Yummy cinnamon toast makes a great breakfast meal or a snack!

Ingredients:
2 slices white bread
2 teaspoons butter or margarine
2 tablespoons white sugar
1 teaspoon ground cinnamon

Directions:
Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 2 servings

Calories: 153.6
Fat: 4.9 g
Saturated fat: 2.8 g
Carbohydrates: 26.1 g
Sugars: 13.6 g
Dietary fiber: 1.2 g
Protein: 2 g
Cholesterol: 10.8 mg
Sodium: 199.2 mg
Cranberry Orange Wheat Scones
Category: bread
By 24Twists

These scones are a delicious and nutritious snack that is wonderful when warm with some butter.  They are also good for freezing, on the go eating and they'll be sure to please guests who stop by.  Yummy!

Ingredients:
2 ⅓ cups whole wheat flour
½ cup wheat germ
¼ cup packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup shortening
1 cup sweetened dried cranberries (i.e. Craisins®)
2 tablespoons grated orange zest
1  egg
¾ cup milk
¼ cup orange juice

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet. In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet. Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 15 scones

Calories: 192.1
Fat: 8.2 g
Saturated fat: 2.1 g
Carbohydrates: 27.4 g
Sugars: 10.9 g
Dietary fiber: 3.3 g
Protein: 4.3 g
Cholesterol: 13.4 mg
Sodium: 297.2 mg
Candied Walnut Salad


Ingredients:
butter, brown sugar, walnuts, red wine vinegar, olive oil, Dijon mustard

Directions:
Preheat oven to 350 degrees.
In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved.
Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
In salad bowl, make the dressing by combining vinegar, oil, and mustard.
Gently toss greens in dressing.
Allow walnuts to cool 10-15 minutes, then toss with greens.
Serve and enjoy!
Low-Fat Apple Ginger Spice Whole Wheat Waffles


Ingredients:
applesauce, unbleached all-purpose flour, whole wheat flour, baking powder, brown sugar, ground cinnamon, ground cloves, ground nutmeg, eggs, low-fat milk, fresh ginger

Directions:
Combine flours, baking powder, sugar, cinnamon, clove and nutmeg in a large mixing bowl.
In another bowl, whisk eggs and add milk, apple juice, ginger and apple sauce.
Add wet ingredients to dry and blend.
Cook in a preheated waffle iron, until golden.
Serve with honey, syrup, sliced apples or your favorite topping.
Italian Fish Soup


Ingredients:
shrimp, water, tomatoes, carrot, celery, dry white wine, water, onion, chicken bouillon granules, dried marjoram, garlic cloves, bay leaves, tomato paste

Directions:
Thaw the fish fillets and shrimp, if frozen.
Rinse fish and shrimp; pat dry with paper towels.
Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
Chill.
In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
Bring to boiling; reduce heat.
Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
Stir in tomato paste.
Add fish and shrimp to saucepan.
Bring mixture just to boiling; reduce heat.
Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
Discard bay leaves.
To serve, ladle into soup bowls.
Place a slice of Italian bread on each serving.
Serve immediately.
Bisquick Baked Reuben Sandwich


Ingredients:
Bisquick baking mix, milk, egg, caraway seeds, deli corned beef, mustard, swiss cheese, sauerkraut

Directions:
Heat oven to 400°F Spray 8-inch square (2-quart] glass baking dish with cooking spray.
In medium bowl, stir Bisquick mix, milk, egg and 1 teaspoon of the caraway seed with fork until blended. Spread 1 cup batter in baking dish.
Brush corned beef slices with mustard; layer on top of batter in baking dish. Top evenly with cheese and sauerkraut. Carefully spread remaining batter over sauerkraut. Sprinkle with remaining 1 teaspoon caraway seed.
Bake uncovered 28 to 32 minutes or until light golden brown and center is set. Let stand 5 minutes before cutting. Serve with Thousand Island dressing.
Grilled Turkey Lentil Burger


Ingredients:
lentils, split red lentils, beef bouillon cube, water, ground turkey, lentils, salt, black pepper

Directions:
*LENTILS*.
Crumble the BOU Cube in a sauce pan — add water and whisk. Add the soaked red lentils & bring to a boil.
Lower to a simmer & cook for 4-5 minutes — Lentils will be al dente.
Pour into a bowl, then cover and cool completely under refrigeration for 3 hours.
*TURKEY BURGER*.
Combine all ingredients and mix well.
Divide mixture into 6 equal portions — then form the burger (about ½ inch thick].
Season with Java Rub.
Grill 6 minutes each side to an internal temp of 165°F.
Serve on a grilled warm whole wheat bun with dijonnaise, lettuce, fresh slice of tomato & a slice of red onion.
Louisiana Chicken


Ingredients:
broiler-fryer chicken, salt, ground cayenne pepper, butter, fresh mushrooms, flour, green olives, dry sherry, frozen artichoke hearts

Directions:
Pat the pieces of chicken completely dry with paper towels and season them on all sides with the salt and red pepper.   In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
Fry the chicken in the hot oil, starting the pieces skin side down and turning them frequently with tongs for about 20 minutes, or until they brown richly and evenly.
To be sure that the bird is cooked to the proper degree of doneness, lift a thigh from the pan and pierce it deeply with the point of a small skewer or sharp knife.  The juice that trickles out should be clear yellow; if it is still tinged with pink, fry the chicken for 2 or 3 minutes more.
After all of the chicken pieces are cooked, drain them on paper towels.  Then arrange them on a heated platter and drape them with foil to keep them warm.
Meanwhile, in another large heavy skillet, melt the butter over moderate heat.  When the foam subsides, add the mushrooms and, stirring occasionally, cook for 5 minutes, or until the mushrooms are tender and the liquid that accumulates in the pan has evaporated.  Do not let the mushrooms brown.  Remove the pan from the heat and reserve the mushrooms.
When the chicken has cooked its allotted time and been transferred to the platter, pour off all but about 4 tablespoons of the fat remaining in the skillet and in its place add the flour; mix well.  While stirring constantly with a wire whisk, pour in the chicken stock in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth.  Reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour.
Stir in the mushrooms, olives, sherry and artichoke hearts, and simmer for a minute or so longer to heat them throughout.
Taste for seasoning, then ladle the sauce and vegetables over the chicken and serve at once.
Chicken for Chering


Ingredients:
boneless skinless chicken breasts, frozen chopped spinach, salt, pepper, garlic powder, nutmeg, part-skim ricotta cheese, chicken broth, Dijon mustard, flat leaf parsley

Directions:
Combine spinach and ricotta.
Roll each piece of chicken with an equal amount of stuffing, secure with toothpick.
Sear chicken in non-stick pan--about three minutes on each side.
Transfer seared chicken to baking dish and bake at 350 for about 30 mins or until juices run clear and chicken is done.
Meanwhile combine all sauce ingredients in a small sauce pan.
Bring to a boil and stir.
Reduce heat and simmer sauce stirring occasionally.
Serve sauce over chicken.
Spinach Salad with Chicken, Avocado, and Goat Cheese
Category: salad
By Bethshan

Great salad with chicken, avocado, and goat cheese.

Ingredients:
¼ cup pine nuts
8 cups chopped spinach
1 cup halved cherry tomatoes
1 ½ cups chopped cooked chicken
1 large avocado - peeled, pitted, and sliced
½ cup corn kernels
⅓ cup crumbled goat cheese
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

Directions:
Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes. Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese. Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

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

Calories: 440.9
Fat: 31.8 g
Saturated fat: 8.2 g
Carbohydrates: 17.9 g
Sugars: 2.3 g
Dietary fiber: 8.4 g
Protein: 25.8 g
Cholesterol: 54.3 mg
Sodium: 354.8 mg
Clark's Quiche
Category: breakfast-and-brunch
By Clark Hamblen

This recipe is excellent served for breakfast with fruit or at lunch or dinnertime with a salad. This recipe makes two 9 inch pies. The reason for this is because if you only make one you will hate yourself the next day when there are no leftovers. The quiche microwaves well the next day. In fact most people say that the flavors have blended better on the second day... If in the strange case that you are filled up with one pie, this is a great gift to give a friend or relative, or if you are stingy...it freezes well with tin foil.

Ingredients:
½ pound thick sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container sour cream
salt and pepper to taste
2 (9 inch)  unbaked pie crusts
2 tablespoons olive oil
1  onion, finely diced
½ pound fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8  eggs
1 ½ cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies. Place pies on baking sheet, and bake on middle shelf  in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 2 (9 inch) pies

Calories: 444.2
Fat: 33.6 g
Saturated fat: 15.1 g
Carbohydrates: 14.6 g
Sugars: 1.1 g
Dietary fiber: 1.6 g
Protein: 21.5 g
Cholesterol: 156.3 mg
Sodium: 1077.9 mg
Kamut Flour Bread for Bread Machine (Wheat-Free)


Ingredients:
salt, xanthan gum, olive oil, honey, warm water, active dry yeast

Directions:
Combine the first three dry ingredients (flour, salt, xanthan gum].
Combine the liquid ingredients (oil, honey, water] in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast.
Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top].
Use a basic bread and light crust setting.
Enjoy!
Panko Crusted Mashed Potato Cakes
Category: trusted-brands-recipes-and-tips
By Kikkoman

Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.

Ingredients:
2 cups chilled mashed potatoes
2  eggs, slightly beaten, (separate bowls)
2 tablespoons chopped onion
½ tablespoon black pepper
½ cup flour for dredging
1 cup Kikkoman Panko Bread Crumbs
3 tablespoons vegetable oil for pan frying

Directions:
In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

Yields: 8 pancakes

Calories: 163.5
Fat: 6.6 g
Saturated fat: 1.2 g
Carbohydrates: 22.3 g
Sugars: 0.6 g
Dietary fiber: 1.3 g
Protein: 4.2 g
Cholesterol: 46.5 mg
Sodium: 40.4 mg
Bergy Dim Sum #6 Steamed sweet Bean Buns


Ingredients:
all-purpose flour, baking powder, caster sugar, water, white vinegar

Directions:
--------Instructionsfor dough----------.
Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
Add water and vinegar together and knead until a fairly soft dough.
Shape into a ball and let it rest, covered, for 30 minutes.
----------Tomake the buns-----------.
Divide the dough into10 portions.
Mould each into a smooth ball.
Roll each out on a lightly floured surface to a circle about 4 inches across.
Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
Twist dough to seal.
Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
Cover and steam for 20 min utes.
Serve warm.
(The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving].
-------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
There will be other fillings for this dough in further Dim Sum recipe suggestions.
Bev's Orange Chicken


Ingredients:
soy sauce, garlic powder, chicken thighs

Directions:
Preheat oven to 350 degrees.
In a small bowl mix together the orange juice, onion soup mix, soy sauce, and garlic powder. Set aside.
Rinse the chicken and pat dry. Place the chicken into a 9x13 glass baking dish.
Pour the orange juice mixture over the chicken.
Bake uncovered for 1 hour and 30 minutes, basting every half hour.
If using boneless chicken reduce baking time to 1 hour.
Nancy's Spinach Sausage Soup


Ingredients:
broth, pasta, carrot, hot Italian sausage, mild sausage, spinach

Directions:
I make my own broth from powder from the bulk food store. Add 12 cups in a large pot, add chopped carrots and peppers, or so. Chop spinach small. I take the casing of the sausages off and take small pieces and make small balls. Drop them in the soup. Put it on simmer for about 1 hour. No need for salt and pepper. The spices from the sausages goes in everything in the soup.
It would not let me put 12 cups broth or 1 bag spinach. Or 1 cup orso[ pasta].