xiaoxl/recipe_data huggingface dataset:
Apple Brine for Turkey the Night Before Cooking
Category: side-dish
By Godiva Goddess

I have used this recipe for many years. It makes a turkey fall-apart moist every time.

Ingredients:
2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes

Directions:
Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic. To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

Prep time: 5 mins
Total time: 5 mins
Yields: 1.5 gallons

Calories: 79.5
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 19.7 g
Sugars: 17.9 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 7611.2 mg
Thanksgiving Sweet Potato Cheesecake
Category: desserts
By Brian Level

This cheesecake has become a new holiday favorite for my wife and me. If you're a lover of cheesecake and sweet potato pie, I suggest you try this recipe!

Ingredients:
3 medium sweet potatoes
1 (14.4 ounce) package graham crackers
¼ cup walnuts
1 tablespoon white sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
6 tablespoons melted butter
3 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
1 cup light brown sugar
1 tablespoon lemon extract
1 tablespoon vanilla extract
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
3 whole eggs, at room temperature
2  egg yolks, at room temperature

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until sweet potatoes are easily pierced with a knife, 50 minutes to 1 hour. Remove from the oven and allow to rest, 8 hours to overnight. Preheat the oven to 375 degrees F (190 degrees C). Combine graham crackers, walnuts, sugar, nutmeg, and cinnamon in a food processor and blend until crumbly. Incorporate melted butter. Press mixture evenly into a 9-inch springform pan to form a crust. Bake in the preheated oven until golden brown, about 10 minutes. Remove from oven and reduce temperature to 300 degrees F (150 degrees C). Let crust cool. Place a cake pan filled with water on the bottom rack of the oven to create moisture and prevent cheesecake from cracking. Combine baked sweet potatoes, cream cheese, white sugar, brown sugar, lemon extract, vanilla extract, nutmeg, and cinnamon in a high-powered blender (such as Vitamix®) and process until smooth. Mix in whole eggs and  egg yolks on the lowest speed possible; be careful not to overmix filling. Pour filling into crust. Bake in the preheated oven until a tester comes out clean and cheesecake just jiggles slightly in the center, about 1 hour and 25 minutes. Leave cheesecake in the oven with the door ajar to allow cheesecake to cool gradually and prevent cracking, about 45 minutes. Refrigerate cooled cheesecake for 2 hours before serving.

Prep time: 30 mins
Cook time: 2 hrs 25 mins
Total time: 13 hrs 40 mins
Yields: 12 servings

Calories: 631.1
Fat: 32.6 g
Saturated fat: 17.5 g
Carbohydrates: 76.1 g
Sugars: 49.1 g
Dietary fiber: 3.2 g
Protein: 10 g
Cholesterol: 157.5 mg
Sodium: 468 mg
Two Layered Birthday Cake


Ingredients:
all-purpose flour, sugar, butter, margarine, water, baking soda, salt, vanilla, baking powder, eggs, strawberry, chocolate

Directions:
Heat oven to 350 f. grease bottom and sides of two 9-inch round pans with butter.
In a large bowl beat all ingredients except frosting and strawberries with electric mixer.
Bake pans for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool pans for 10 minutes. Remove from pans to wire rack and cool completely.
Cover first cake with frosting then add some sliced strawberries, cover the bottom of the second cake with frosting and place on top of the first cake. Then cover both cakes completely with frosting, grate chocolate on top and add strawberries for decoration.
Nutmeg Bites from King Arthur Flour


Ingredients:
all-purpose flour, unsalted butter, sugar, ground nutmeg, salt, egg, vanilla, confectioners' sugar, unsalted butter, rum

Directions:
Line two baking sheets with parchment paper and set aside.
In the bowl of your mixer, combine all ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.
Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F
Drop tablespoon-sized dough balls onto your baking sheet. A teaspoon scoop makes this job a snap. Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.
Cool the cookies completely. Prepare the icing by blending the softened butter and confectioners' sugar. Add rum one tablespoon at a time until you have a spreadable icing. Top each cookie with a dollop of icing and a dash of nutmeg. If you prefer not to use actual rum, you can use heavy cream and a few drops of rum flavoring.
Apple Crisp


Ingredients:
baking apples, sugar, brown sugar, cinnamon, all-purpose flour, butter, baking powder

Directions:
"Pre-heat oven to 350 degrees. Peel core and chop apples. Place in buttered 9 inch baking dish. Combine remaining ingredients. Pack closely over apples. Using a fork poke holes all over the crisp to break it apart (or it will be a crunchy layer like peanut brittle] Place on cookie sheet and bake for 1 hour or until bubbly."
Cool Peppermint Pie


Ingredients:
Cool Whip, milk, prepared graham cracker crusts

Directions:
Place the chocolate and milk in a microwave-safe bowl and place in microwave on high for 45 seconds (or until chocolate is smooth].
Mix the chocolate with the whipped cream.
Pour the mixture into the ready-crust.
Decorate with chocolate pieces.
Place in freezer for 4-5 hours or until frozen.
Baked Sweet Potato Sticks


Ingredients:
"sweet potatoes"

Directions:
Preheat oven to 450F.
Lightly oil a baking sheet or spray with a nonstick cooking spray.
Cut sweet potatoes into strips (resembling french fries]. Place on prepared baking sheet in a single layer.
Spray lightly with nonstick cooking spray.
Sprinkle with salt and pepper to taste. Bake 10 minutes, then stir potatoes and bake 10 minutes more, or until done to taste.
Chicken Salad
Category: salad
By Jeanette

This is so easy, quick and delicious! This can be made ahead of time and used as needed. Presto, chicken salad-o!

Ingredients:
6  boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 teaspoon salt-free herb and spice blend
1 cup mayonnaise

Directions:
Combine the chicken, celery, spice blend and mayonnaise. Mix all together; more or less mayonnaise can be added, depending on your preference. Voila, your summer salad is ready to serve!

Yields: 8 to 10 servings

Calories: 351.7
Fat: 28 g
Saturated fat: 5 g
Carbohydrates: 1.3 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 22.9 g
Cholesterol: 72.3 mg
Sodium: 219.4 mg
Winter Chicken Bake
Category: meat-and-poultry
By CAGEINCALI

This is an easy recipe that is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes. Homemade barbecue sauce is what I used, but your favorite barbecue sauce will work too.

Ingredients:
1  sweet potato
½ medium sweet onion, chopped
1 medium apple - peeled, cored, and chopped
3  carrots, peeled and chopped
2  skinless, boneless chicken breast halves
2 tablespoons barbecue sauce
1 cup cranberries

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking dish. Pierce the sweet potato several times with a fork and cut in half. Place in a microwave-safe dish; pour water to about 1/2-inch deep. Cook in microwave 10 minutes. Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks; scatter into the baking dish. Sprinkle the cranberries over the dish. Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 2 servings

Calories: 318.8
Fat: 2 g
Saturated fat: 0.5 g
Carbohydrates: 46.3 g
Sugars: 21.7 g
Dietary fiber: 9.3 g
Protein: 29.8 g
Cholesterol: 68.4 mg
Sodium: 353.3 mg
Zucchini Bread (Bread Machine)


Ingredients:
nonfat milk, zucchini, olive oil, bread flour, whole wheat flour, dark brown sugar, lemon, zest of, gluten, salt, fast rising yeast, nonfat milk, zucchini, olive oil, bread flour, whole wheat flour, dark brown sugar, lemon, zest of, gluten, gluten, salt, fast rising yeast

Directions:
Add all ingredients in the pan according to the order in manufacturer’s directions.
Set crust on medium and program for the Basic cycle; press Start.
When the baking cycle ends, immediately remove the bread from pan and place on a rack.
Let cool to room temperature before slicing.
Rice Blancmange (Pudding) With Caramelized Coconut


Ingredients:
long grain rice, egg, sugar, flour, rum, milk, coconut milk, brown sugar, water

Directions:
In a casserole, cook rice in a big quantity of boiling water until tender, about 20 minutes.  Drain and set aside.
In another casserole, not on heat, whip egg, sugar and flour until mixture is homogeneous.  Add rum, milk and coconut milk.  Stir at low heat until it thickens.  Remove from the heat and incorporate the cooked rice.
Spread the bland mange (pudding] in individual serving dishes, cover with a plastic wrap and put in fridge.
Caramelized Coconut :
Put parchment paper on a baking sheet.  Rinse coconut with hot water in a strainer while shaking it.
In a non-stick skillet, dissolve brown sugar in water.
Add coconut and cook until liquid has evaporated and coconut is golden.  Spread coconut on the parchment paper and let cool.
When ready to serve, garnish the cold blanc mange with caramelized coconut.
Sour Cream Coffee Cake
Category: desserts
By K. Beth

This is a great coffee cake for any time of day!

Ingredients:
1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2  eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt  (Optional)
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan. Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter. Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl. Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 Bundt pan

Calories: 336.8
Fat: 16.4 g
Saturated fat: 8.2 g
Carbohydrates: 43.7 g
Sugars: 25.3 g
Dietary fiber: 1.1 g
Protein: 5.1 g
Cholesterol: 65.9 mg
Sodium: 324.4 mg
LIBBY'S® Pumpkin Roll


Ingredients:
powdered sugar, all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, salt, eggs, granulated sugar, walnuts, cream cheese, powdered sugar, butter, margarine, vanilla extract, powdered sugar

Directions:
FOR CAKE:
PREHEAT oven to 375° F.  Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.] Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Confetti on a Plate – Italian Garden Tortellini


Ingredients:
ground beef, green beans, zucchini, green onions, green peppers, eggplant, fresh rosemary, fresh basil, fresh thyme, fresh oregano, garlic cloves, fresh tomatoes, parmesan cheese, mozzarella cheese, olive oil

Directions:
Preheat oven to 350°F.
Brown ground beef and drain excess grease. Set aside.
Heat olive oil in a large, heavy-bottomed, ovenproof pan.
Saute green and wax beans, zucchini and yellow squash, onions, herbs, and eggplant/peppers (if using them], on medium-high heat until about half cooked.
Reduce heat to medium. Add tomatoes and heat until tomatoes get sort of wilted and juicy, stirring occasionally.
Add browned, ground beef and bring to a gentle simmer. If the amount of juice seems inadequate (plum or grape tomatoes are less juicy than the canning and slicing types], add about 1/2 cup V8, tomato juice, or beef stock. But don’t make it too wet or the tortellini will get mushy and unappealing.
Remove from heat. Toss with hot tortellini.
Stir in the Parmesan and half the Mozzarella. Top with remaining Mozzarella.
Bake at 350F for 20-30 minutes or until the cheese bubbles and starts to brown.
This is a meal in one casserole but, as with many pasta dishes, a salad of Italian greens and a loaf of crusty bread would add the final polish.
Suitable for OAMC. Treat it as you would treat lasagna.
Vanilla Cupcakes
Category: desserts
By Betty Baker

Cupcakes are all the rage these days. A friend gave me this absolutely scrumptious recipe. These vanilla cupcakes are so yummy with or without the buttercream frosting, and so easy. Much better than using a packaged cake mix! Use icing at room temperature because it will set when it's chilled. Icing can be stored in an airtight container for up to 3 days.

Ingredients:
1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup unsalted butter, softened
2 cups white sugar
4  eggs
1 cup milk
1 teaspoon vanilla extract
½ cup unsalted butter
4 cups confectioners' sugar
¼ cup milk
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. Combine self-rising and all-purpose flours in a bowl. Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely. Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading. Spread icing onto cooled cupcakes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 24 cupcakes

Calories: 316.6
Fat: 12.5 g
Saturated fat: 8 g
Carbohydrates: 48.9 g
Sugars: 37.9 g
Dietary fiber: 0.4 g
Protein: 2.9 g
Cholesterol: 58.8 mg
Sodium: 169.5 mg
Zucchini Bars


Ingredients:
zucchini, butter, eggs, milk, flour, onion powder, garlic powder, baking powder, fresh parsley, fresh basil, cheddar cheese, parmesan cheese

Directions:
Preheat oven to 350°.
Melt butter in 9x13-inch pan.
Beat eggs.
Add milk.
Blend dry ingredients together add to wet ingredients.
Blend well.
Add cheeses and shredded zucchini, and herbs; blend well.
Pour into pan with melted butter.
Bake at 350°F.
Bake for 25 minutes or until a fork comes clean.
Spaghetti Al Limone ( With Lemon )


Ingredients:
spaghetti, heavy cream, butter, parmigiano-reggiano cheese, salt, white pepper

Directions:
In a large pan melt butter to low flame, add lemon juice.
Bring to slow boil and add cream. Simmer for few minutes, add salt and pepper.
Cook spaghetti "al Dente" in salty water. Place spaghetti in same pan with lemon.
Sauce toss everything, finish with Parmigiano Reggiano.
Serve in warm plates.
Mediterranean Quinoa Salad
Category: salad
By Coulter

An easy to make light salad that can be served with or without chicken for vegetarians.

Ingredients:
2 cups water
2 cubes  chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil

Directions:
Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

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

Calories: 278.4
Fat: 13.9 g
Saturated fat: 3.2 g
Carbohydrates: 20.1 g
Sugars: 2.5 g
Dietary fiber: 2.4 g
Protein: 18.4 g
Cholesterol: 44.6 mg
Sodium: 713.1 mg
Elizabeth's Green Tomato Chow-Chow


Ingredients:
green tomatoes, onions, salt, water, white vinegar, water, white sugar, brown sugar, cornstarch, dry mustard, turmeric

Directions:
Soak the tomatoes and onions in the first amount of water and the salt over night.
Drain well in the morning.
Put the spice in a cloth bag, tie shut and crush with a rolling pin.
Put the vegetables in a pot with the vinegar and second amount of water, putting in the bag of spice.
Bring to a boil, then simmer for half an hour.
Add the sugars and simmer another half an hour.
Stir together the cornstarch, dry mustard and tumeric.
Add a little of the simmering liquid to make a paste, then stir it into the tomato mixture.
Add the chopped pepper.
Simmer for 1 to 2 hours til thick.
Spoon into prepared jars and seal according to manufacturers directions.
Baked Bean Cake or Muffins


Ingredients:
raisins, boiling water, eggs, canola oil, granulated sugar, flour, baking soda, baking powder, cinnamon, salt, pecans, pure vanilla extract, granulated sugar, butter, pure vanilla extract, pecans

Directions:
Cake:
Place raisins in a bowl and pour boiling water over them, set aside.
In large mixing bowl, mash beans with a fork.
Add eggs, oil and sugar, beat well.
Combine flour, baking soda, baking powder, cinnamon and salt.
(I sometimes add a 1/2 tsp nutmeg, 1/4 tsp cloves to spice it up a little!].
Stir into bean mixture.
Drain raisins and reserve liquid.
Add raisins, nuts and vanilla to batter.
If batter is too thick, add a little of the raisin water, stirring to combine.
Pour mixture into a greased 13" x 9" baking pan.
Bake at 325 degrees for approximately an  hour or until tester inserted in centre comes out clean.
Remove from oven and let cool in pan on rack.
Icing:
Combine sugar and cream in a heavy-bottomed saucepan over medium heat.
Bring to a boil, cook for 2 minutes.
Add butter, remove from heat and stir in nuts, coconut and vanilla.
Pour evenly over the cake, allow to cool before cutting.
Note:  edited to reduce 1 cup oil to 1/2 cup and 1/2 cup applesauce and reduced the sugar from 2 to 1 1/2 cups with good results. This recipe will makes 24 large muffins, baking time is 30 minutes.
Enjoy!
Strawberry, Basil and White Pepper Jam.


Ingredients:
strawberries, sugar, basil, white pepper

Directions:
1. Put the strawberries together with the sugar in a large saucepan.
2. Stir over medium heat and bring the mixture to a full rolling boil. Reduce the heat to the low and cook for another 3 minutes.
3. Add Basil leaves, pepper and stir well for a minute. Remove from the heat.
4. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.
5. Let cool to room temperature upside-down on the counter, then store in a cool and dark place for a few months.
Peach Melba With Amarena Cherries - Pfirsich Melba


Ingredients:
vanilla ice cream, amarena cherries, cherry juice, heavy whipping cream

Directions:
Whip heavy whipping cream, lightly sweetened, to stiff peaks, fill into a pastry bag with a star tip, keep refrigerated.
Select 2 crystal parfait cups or tall wine glasses, add 2-3 scoops of vanilla ice cream to each.
Add 2 tbsp cherry juice as well as 3 cherries to each cup, for presentation make sure the cherries show.
Use a tall spoon to lift the ice cream scoops a little so that the juice can reach the bottom of the cup.
Cut two peach halves in slices and mound around the rim of the glass to fill in the gaps.Top off with a peach halve.
With the prepared pastry bag, dot the rim of the cup with stars, put one star in the center and top off with a cherry.
7 Up® Cake
Category: desserts
By JSWERVE0712

This is my favorite recipe. My grandmother and mother used to make this when I was a child. It is absolutely wonderful! You can substitute 7Up® for milk in the glaze.

Ingredients:
3 cups white sugar
1 ½ cups butter, softened
5  eggs
3 cups all-purpose flour, sifted
2 tablespoons lemon extract
1 cup lemon-lime carbonated beverage (such as 7Up®)
1 cup sifted confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®). Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately. Beat confectioners' sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 1 9-inch fluted tube pan

Calories: 448.9
Fat: 19.1 g
Saturated fat: 11.5 g
Carbohydrates: 65.3 g
Sugars: 45.5 g
Dietary fiber: 0.6 g
Protein: 4.7 g
Cholesterol: 104.2 mg
Sodium: 148.4 mg
Big Batch Spaghetti Sauce


Ingredients:
olive oil, onions, garlic, tomatoes, tomato paste, brown sugar, dried oregano, salt, dried basil, black pepper

Directions:
Heat oil in large pan.
Saute onions and garlic until tender.
Add rest of ingredients.
Heat to boiling.
Reduce heat.
Simmer, partially covered, for 2 hours.
Stir occasionally.
After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family; (When ready to use, thaw and heat].
Or  process in a boiling covered canner for 35 minutes
Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc.
This sauce is great for any Italian dish.
Great as a sauce for pasta and as a pizza sauce.