xiaoxl/recipe_data huggingface dataset:
Slow Cooker Pork Tenderloin
Category: trusted-brands-recipes-and-tips
By Carrie C.

Pork tenderloin pairs great with Hunt's® Diced Tomatoes and an array of spices to create a great dish that can be served in several ways.

Ingredients:
2 ½ pounds pork tenderloin
2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
1  onion, chopped
3 cloves garlic, minced
¼ cup water
1 tablespoon dried oregano
1 tablespoon brown sugar
2 teaspoons ground ancho chile powder

Directions:
Place pork loin into slow cooker. Stir tomatoes, onion, garlic, water, oregano, brown sugar, and chile powder together in a bowl. Pour mixture over pork loin. Set slow cooker to low setting and cook 6 hours. Remove tenderloin from pot. Slice or chop, and serve topped with some of the tomato sauce.

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

Calories: 207.8
Fat: 4.5 g
Saturated fat: 1.5 g
Carbohydrates: 10.6 g
Sugars: 7.6 g
Dietary fiber: 1.8 g
Protein: 30.7 g
Cholesterol: 81.8 mg
Sodium: 497 mg
Sweet and Savory Snack Mix


Ingredients:
butter, margarine, brown sugar, Worcestershire sauce

Directions:
Heat oven to 250°F In ungreased 15x10x1-inch pan, mix pretzels, cereals and nuts.
In small bowl, mix melted butter, brown sugar and Worcestershire sauce. Pour over cereal mixture, stirring to coat.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Rolls


Ingredients:
bread flour, dry milk, sugar, salt, egg, warm water, butter

Directions:
Add all ingredients into bread maker., Set bread machine to "Dough" method., When cycle is done, break dough into 12 balls. Smooth and place on baking sheet., Let rise to desired size, 15-30 minutes., Bake in preheated 350 oven for 15-18 minutes., Remove rolls from oven. Butter tops of rolls while still warm.
Fish in Coconut Sauce (Samaki Wa Kupaka)


Ingredients:
ginger paste, garlic paste, salt, black pepper, green chilies, onion, tomatoes, coconut milk

Directions:
Mix together garlic and ginger pastes, salt, pepper and lemon juice. Marinate the fish in the mixture for at least 2 hours.
Preheat oven to 175°C.
Oil a baking dish with 1 ts oil and bake the fish lightly.
In a blender, puree onions, tomatoes and coriander. Take 1 tsp of oil, heat in a pan and fry pureed mixture for few minutes. Add coconut milk and stir gently until the sauce thickens.
Pour the sauce over the fish and bake in the oven for further 10-15 minutes or until done. Serve with plain or coconut rice.
Fluffy Scrambled Eggs


Ingredients:
eggs, evaporated milk, butter

Directions:
In a bowl, whisk the eggs and the milk.
In a large skillet, heat the butter until hot.
Add egg mixture; cook and stir over medium heat until eggs are completely set.
Season with salt and pepper.
Easy Hard-Boiled Eggs
Category: appetizers-and-snacks
By Dan.Ryan

I've tried many different ways to make a great, easy, hard-boiled egg with a soft white and a nice fluffy yolk that's not grey on the outside. After lots of trial and error, I've finally done it. After cooking I usually keep them in the shell until I need them. Enjoy!

Ingredients:
6  eggs

Directions:
Place eggs into a saucepan and fill with water until eggs are just barely covered. Bring water to a boil. Boil eggs for 4 1/2 minutes. Remove from heat and let eggs sit in hot water for 20 minutes. Transfer eggs to a bowl and either peel and serve, or keep shells on and place in the refrigerator until you are ready to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 eggs

Calories: 71.5
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 70 mg
Quick Meat Sauce from a Jar


Ingredients:
ground beef, onion, fresh parsley, dried oregano leaves, salt, black pepper

Directions:
In large skillet cook meat until browned; drain.
Add onion; cook until tender.
Stir in spaghetti sauce, parsley, basil or oregano, salt and pepper; simmer 5 to 10 minutes.
Instant Pot® Lemon-Garlic Chicken Thighs with Rice
Category: meat-and-poultry
By thedailygourmet

This lemony garlic chicken thigh recipe is true comfort food. The seasonings I use are from the Savory Spice Shop. There really is not a substitute for the shallot salt.

Ingredients:
1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
½ teaspoon supreme shallot salt (from Savory Spice Shop®)
½ teaspoon Mt. Olympus Greek seasoning (from Savory Spice Shop®)
¼ teaspoon garlic powder
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon grapeseed oil
2 cloves minced garlic
2 cups chicken broth, divided
1 ¾ cups uncooked white rice
¼ cup heavy cream
1 small lemon, juiced
1 tablespoon cornstarch

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot. Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom. Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack. Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate. Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.

Prep time: 10 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 696.2
Fat: 27.5 g
Saturated fat: 8.8 g
Carbohydrates: 73.9 g
Sugars: 1.1 g
Dietary fiber: 2.5 g
Protein: 35.6 g
Cholesterol: 129.4 mg
Sodium: 971.1 mg
Chicken Teriyaki Stir-Fry Sauce
Category: side-dish
By Lins5844

Couldn't find just one I wanted to try, so took a few and combined them with what I had on hand. Use for your chicken veggie stir-fry.

Ingredients:
1 cup low-sodium chicken broth
¼ cup teriyaki sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon chile paste
4 cloves garlic, minced
½ teaspoon minced ginger
⅛ teaspoon ground black pepper

Directions:
Combine chicken broth, teriyaki sauce, soy sauce, brown sugar, chile paste, garlic, ginger, and black pepper in a bowl. Whisk until sugar is dissolved.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 64.6
Fat: 0.6 g
Saturated fat: 0.4 g
Carbohydrates: 13.5 g
Sugars: 10.2 g
Dietary fiber: 0.2 g
Protein: 2.5 g
Cholesterol: 1 mg
Sodium: 1018.7 mg
Key Lime Pie


Ingredients:
graham cracker crumbs, light brown sugar, butter, sweetened condensed milk, key lime juice, cream of tartar, sugar

Directions:
Combine crust ingredients and press onto 9" pie plate. Bake at 350°F for 10 minute; cool.
Stir together milk and lime juice. When thickened, pour onto crust.
Beat egg whites with cream of tartar until foamy, add sugar slowly and continue beating until meringue forms glossy and white stiff peaks.
Spread on pie and peak up with ends of fork. Bake 25 minutes at 325°F.
Chill for 8 hours to set.
Pumpkin Cheesecake - Dairy and Gluten Free


Ingredients:
butter, cream cheese, sour cream, pumpkin puree, vanilla, ground cinnamon, ground ginger, ground cloves, ground nutmeg, cinnamon, salt, cornstarch, eggs

Directions:
Directions:
Preheat oven to 325 degrees.
Make Crust:
Run butter stick along bottom and sides of springform pan.
Melt the rest.
Grind cookies in food processor then add melted butter and press mixture into pan.
Bake for 15-20 min until slightly brown.
Make Filling:
Boil water for water bath.
Beat cream cheese until smooth.
add sugar, mix.
add sour cream, mix.
add pumpkin, mix.
add beaten eggs, vanilla, spices and cornstarch & mix.
Pour into crust.
When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents.  Place cake into water bath.
Bake approx 1 hr till outside is set but inside is still a tiny bit loose.  Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute  (my water had leaked into foil so I took my cake out of the water bath for this time.  The water did not get into the cake though.].
Allow to cool on rack.
Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
*note:  we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld.  Enjoy!
Egg Drop Soup With Chicken and Noodles


Ingredients:
low sodium chicken broth, low sodium soy sauce, garlic cloves, ground ginger, cornstarch, eggs, chicken, scallions

Directions:
Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.
Easy Sweet Potato Casserole
Category: side-dish
By SWINDHAM

My husband begs me for this. I got the recipe from his mother. It's simple and yummy.

Ingredients:
6 large sweet potatoes, peeled and cut into chunks
1 cup white sugar
½ cup brown sugar
2 tablespoons ground cinnamon
1 tablespoon butter, softened
miniature marshmallows, or as needed

Directions:
Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Preheat oven to 375 degrees F (190 degrees C). Grease a deep casserole dish with butter. Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows. Bake in preheated oven until marshmallows are browned, about 30 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 10 servings

Calories: 384.9
Fat: 1.3 g
Saturated fat: 0.8 g
Carbohydrates: 90.8 g
Sugars: 44.9 g
Dietary fiber: 8.9 g
Protein: 4.4 g
Cholesterol: 3.1 mg
Sodium: 167.5 mg
Mussel Fritters


Ingredients:
mussels, eggs, flour, baking powder, parsley, basil, salt, black pepper, butter

Directions:
Lightly steam mussels until they just open.
Remove beards, take from shell and chop roughly. (Not too fine].
In a bowl, beat the eggs, Sift in the flour and baking powder and beat with a fork to combine.
Stir in the mussels, salt, pepper, basil and parsley.
Melt butter over a medium heat.  Drop mixture into butter and fry pancake style  until golden brown, then flip and cook until golden on other side.
Enjoy!
Fried Red Tomatoes With Sour Cream and Prosciutto


Ingredients:
firm ripe tomatoes, white flour, eggs, panko breadcrumbs, olive oil, butter, coarse salt, fresh ground black pepper, sour cream, prosciutto, fresh chives

Directions:
Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper.
Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs. In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown.
Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook. Remove the tomatoes to a warm serving tray.
Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.
Chess Cake
Category: desserts
By Kathy Bliesner

This cake is very rich, and is great to take to gatherings.

Ingredients:
1 (18.25 ounce) package yellow cake mix
2  eggs
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
½ cup butter, melted
2  eggs
4 cups confectioners' sugar

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease and flour one 9 x 13 inch pan. In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter.  Put into prepared pan. In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan. Bake for 1 hour.  Cool.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 x 13 inch cake

Calories: 377.6
Fat: 19 g
Saturated fat: 10.1 g
Carbohydrates: 49.4 g
Sugars: 38.7 g
Dietary fiber: 0.3 g
Protein: 3.7 g
Cholesterol: 82.7 mg
Sodium: 314 mg
Grilled Veggie Packet


Ingredients:
zucchini, green bell pepper, red bell pepper, fresh mushrooms, onion, carrots, broccoli florets, cauliflower florets, olive oil, butter, margarine, fresh parsley, garlic, dried basil, dried oregano

Directions:
Mix together all the vegetables in a large bowl.
Take two pieces of double layered heavy duty foil (18-inches square] and lay one on top of the other.
Put the vegetables in the center of the foil.
Mix together the dressing ingredients; drizzle over the vegetables.
Fold the foil around and over the vegetables and seal tightly.
Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.
Easy Lemon & Dill Chicken Breasts


Ingredients:
chicken breasts, white wine, dried dill, fresh dill, lemon, juice and rind of, lemon pepper seasoning, parsley, spring onion

Directions:
Heat the oil in a non stick pan and cook the chicken over medium heat until a nice golden brown on each side.
Takes about 8mins in total.
Meanwhile mix wine, dill, lemon rind, juice and lemon pepper seasoning together.
Pour over browned chicken and heat to boiling, then reduce and simmer for about 15mins.
Remove chicken from pan and bring sauce back to the boil to reduce to about half.
Pour over chicken and garnish with the parsley or spring onion.
Serve over boiled or steamed rice with a salad on the side if liked.
Best Peanut Butter Rice Krispy Treats (No Corn Syrup)


Ingredients:
butter, mini marshmallows, vanilla, peanut butter

Directions:
melt butter in large saucepan over med-low heat, stir in marshmallows.
stir until melted.
add peanut butter until combined, remove from heat.
stir in rice krispies. i just pour directly from the box, so i don't have exact measurements. i would start with 6 cups and add more as needed. it shouldnt be too gooey.
press into greased 13x9 pan. cool completely and cut.
Creamy Delicious Tomato Pasta Sauce


Ingredients:
tomato paste, heavy whipping cream, black pepper, table salt, garlic powder, yellow onion, fresh garlic clove, water, butter, olive oil

Directions:
Finely chop onion and and garlic clove., Sautee onion in butter and olive oil first until golden, then add garlic., Cook until garlic is brown and olive oil and butter are absorbed., Add 1 1/2 cups of water and boil for a few minutes., Add the 2 containers of tomato paste and stir until well mixed., Add all spices one at a time and stir until incorporated., Add 1 cup of heavy cream and stir until sauce is a light orange color., Pour over any pasta and finish with Parmesan cheese topping., Enjoy!
Lulu's Apple Crisp


Ingredients:
flour, brown sugar, butter, apples, cinnamon

Directions:
Preheat oven to 350 degrees., Place sliced apples in a 13 x 9 cake pan and sprinkle with cinnamon., Bake apples for 20 minutes., While apples are baking, mix the rest of the ingredients., Crumble mixture on top of cooked apples and bake for 40 minutes longer.
Turkey Tamale Pie
Category: main-dish
By Chef John

Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting. This tamale pie will rescue the last remnants of your bird in a significantly more exciting and flavorful way than the usual soup. There are two basic types of tamale pie, one with a cornbread topping and the other with traditional masa dough. Here, I wanted to create something that gives us the best of both, and I was very happy with how this came out. Garnish with sour cream and cilantro if desired.

Ingredients:
1 tablespoon olive oil
1 large onion, diced
1 teaspoon salt, divided
1  red bell pepper, diced
2  poblano peppers, diced
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (7 ounce) can chipotle peppers in adobo sauce
3 cups diced cooked turkey, or more to taste
1 (8 ounce) package shredded sharp Cheddar cheese, divided
1 (15.5 ounce) jar red enchilada sauce
1 ½ cups chicken broth
1 ¼ cups cornmeal
¾ cup self-rising flour
2 tablespoons white sugar
1 teaspoon kosher salt
2 large eggs
1 ½ cups milk

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat. Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings. Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top. Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 9x12-inch tamale pie

Calories: 454.7
Fat: 18.1 g
Saturated fat: 8.2 g
Carbohydrates: 41.3 g
Sugars: 8.3 g
Dietary fiber: 4.1 g
Protein: 30 g
Cholesterol: 120.6 mg
Sodium: 1403.5 mg
Stewed Tomatoes and Dumplings


Ingredients:
butter, onion, green pepper, celery, bay leaf, tomatoes, brown sugar, salt, black pepper, garlic powder, dried basil, all-purpose flour, baking powder, salt, butter, egg, milk, parsley

Directions:
In medium saucepan, melt butter and saute the onion, pepper, celery, and bay leaf for about 5 minutes.
Add the undrained tomatoes and seasonings and bring to a boil; reduce heat and simmer, covered, about 5 minutes.
In a medium bowl, combine flour, baking powder, and salt.
Cut the butter into the flour with a fork until it resembles course meal.
Add the egg, milk, and parsley and stir gently until a soft dough forms, do not overmix.
Drop by tablespoons into simmering tomatoes.
Cover and cook over medium-low heat for about 20 minutes.
Do not lift the lid while the dumplings are cooking.
Roasted Pecan Salad


Ingredients:
olive oil, raspberry vinegar, shallot, salt, white pepper, sugar, butter, salt, cinnamon, pecans, blue cheese

Directions:
I have a small rocket blender so I just throw all the ingredients for the dressing in here and let it mince my shallots along with it.  Stick in to the frig until ready to serve.
The Pecans are the most time consuming but I like to double this and my family will just snack on them too.
Put all the ingredients into a pot except the pecans.
Once everything is melted and mixed together pour in to a big bowl with the pecans. Place the coated place on a piece of wax paper on a cookie sheet.  Roast pecans at 250 for 1 hours
Let them cool, but make sure you don't let them completly cool before breaking up.  They will be sticky untill completly cool and will clump together.
Just throw on top of your mixed greens and blue/fetta cheese.  Add your dressing and enjoy.
This is a great salad for parties.  I never know what veggies people like and the pecans are always a hit.  I will throw them on any salad to add a spicey sweet and crunch.
I am also going to make the pecans as gifts for my neighbors b/c the liked them so much.
Nuoc Cham (Vietnamese Dipping Sauce)


Ingredients:
hot water, palm sugar, fish sauce, fresh lime juice, lemongrass, carrots, red chile, garlic cloves

Directions:
In a small bowl, combine the hot water and grated palm sugar (be sure to pack the grated sugar into the tablespoon so you have enough sweetening]. Stir until sugar dissolves.
Add remaining ingredients and stir well.
Mango Loaf Cake With Passion Fruit Glaze


Ingredients:
unsalted butter, margarine, caster sugar, eggs, vanilla extract, cake flour, baking powder, salt, mango pulp, passion fruit, icing sugar

Directions:
Preheat oven to 325F and grease and line a 2lb loaf tin.
Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on med-high speed.
Add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
Once cool, make the glaze: Using a medium sized bowl, scrape the insides of the passion fruits into a sieve and use the back of a spoon to separate the juice from the seeds. Place seeds in a separate bowl, you can either discard them or use them as a garnish.
Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
Cake will keep in an airtight container, at room temp, for 3 days.
Biscuits and Rich Sausage Gravy


Ingredients:
butter, portabella mushroom, sweet onion, all-purpose flour, half-and-half, milk, Worcestershire sauce, garlic clove, salt, ground black pepper, swiss cheese, parsley

Directions:
Melt 1 tablespoon butter in a large skillet over medium-high heat, and brown sausage and mushrooms, breaking up sausage, about 6-8 minutes. Remove sausage and mushrooms with a slotted spoon and set aside, leaving the drippings in the skillet.  (you should have about 2 tablespoons of drippings in the skillet, discard any more than that.  If you haven't got enough, supplement with a little added butter].
Reduce heat to medium-low. Add onion and saute for 1-2 minutes, until translucent. Sprinkle over flour and whisk constantly until mixture begins to turn golden brown.
Combine half and half with milk and worcestershire sauce. Gradually whisk milk mixture into skillet; when the mixture has thickened and is just starting to bubble, return the sausage and mushrooms to skillet. Add garlic and season to taste with salt and pepper (adjust to suit your own taste, but remember you'll be adding the swiss cheese shortly]. Reduce heat and simmer, covered, for about 15 minutes. Remove from heat and whisk in swiss cheese, until cheese has melted into sauce. (if your gravy is too thick, thin by whisking in a little more half and half or milk].
Meanwhile, bake refrigerated biscuits according to instructions.
To serve: Place 2 biscuits per person on a plate. Smother with rich sausage gravy. Sprinkle generously with parsley.  Dig in!
Enjoy with family!