xiaoxl/recipe_data huggingface dataset:
Egg Casserole


Ingredients:
eggs, cheese, mushroom, scallion, sherry wine

Directions:
"Saute mushrooms in butter and drain. Heat and stir until smooth:soup, cheese, mushrooms, scallions, sherry. Add sliced eggs. Bake for 45 minutes-1 hour. This can be put together the day before. Stays micely on a warming tray for a long time. Can be served by itself or put on toast. (Serve with slotted spoon.] This has been served as Christmas Brunch in my family for many years."
Biff's Sweet Sour Shrimp and Pasta


Ingredients:
baby shrimp, dry pasta, tomatoes, catsup, lemon juice, olive oil, fresh garlic, parmesan cheese

Directions:
Cook pasta in two quarts of salted water until done (about 8 minutes].
Place shrimp in a colander and thaw under warm water.
Place catsup, lemon juice, garlic and olive oil in the bottom of a pasta serving bowl, mix well and adjust taste with salt and pepper if desired.
Just moments before the pasta is done, add the shrimp to the pasta and then drain in the colander.
Pour into the pasta bowl, toss to coat, and add the tomatoes.
Top with Parmasan cheese, and add additional oil is desired.
Vietnamese Rice Noodle Salad


Ingredients:
garlic cloves, cilantro, honey, fresh lime juice, fish sauce, kosher salt, carrots, cucumber, of fresh mint, napa cabbage

Directions:
Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
Drain, rinse well with cold water and drain again.
In a large bowl, combine the sauce, noodles, carrots, cucumber, mint, and napa cabbage.
Toss well and garnish with chopped nuts.
Spiced D'Anjou Pear Bread
Category: bread
By JAWANDMEE

More like cake than bread, this 'plummy' creation is moist and delicious.  The pears and spices combine so tastily that I only bake this when there are other people around so I won't eat both loaves all by myself.

Ingredients:
2 cups brown sugar
1 cup vegetable oil
¼ cup molasses
3  eggs
1 ¼ teaspoons salt
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¾ teaspoon ground cloves
1 ½ teaspoons ground ginger
¼ teaspoon ground allspice
4  very firm D'Anjou pears, thinly sliced
3 cups all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C), and generously grease two large loaf pans.  (The long pieces of pear make the loaves more susceptible to sticking in the pans and falling apart, so make sure you grease the pans generously.) In a large bowl, combine brown sugar, vegetable oil, molasses, and eggs.  Mix in salt, baking soda, cinnamon, cloves, ginger, and allspice.  Stir the pear slices in, coating them evenly.  Stir in the flour. Pour batter into the prepared loaf pans Bake for 50 to 65 minutes.  Allow loaves to cool in pan about ten minutes before removing them and placing them on a wire rack to cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 (9x5 inch) loaves

Calories: 223.1
Fat: 9.9 g
Saturated fat: 1.6 g
Carbohydrates: 32 g
Sugars: 17.1 g
Dietary fiber: 1.6 g
Protein: 2.6 g
Cholesterol: 23.3 mg
Sodium: 187.8 mg
Pasta E. Pisella Soup


Ingredients:
pasta, olive oil, garlic cloves, chicken broth, diced tomatoes, fresh basil, parmesan cheese

Directions:
Cook the pasta and drain.
In a saucepan heat oil and add garlic until golden about 5 minutes.
Add chicken broth, basil and tomatoes with their juice and 1/2 cup water heat to boiling simmer for 5 minutes.
Add peas and pasta and heat through.
Serve with grated Parmesan on top.
Serve with Garlic Bread if desired.
Sherry Butter Sauteed Mushrooms


Ingredients:
unsalted butter, sherry wine, lemon juice, salt, fresh ground black pepper, pepper, garlic, fresh basil, fresh mushrooms

Directions:
In a large skillet over medium-high heat, combine the butter, sherry, lemon juice, vinegar, salt, pepper, garlic, and basil, and sauté for 1 minute.
Add the sliced mushrooms and sauté for about 5 to 7 minutes, stirring occasionally, until they're cooked to your preference.
Jalapeno and Cheddar Stuffed Turkey Burgers


Ingredients:
egg, green onions, garlic, barbecue sauce, black pepper

Directions:
In a large bowl, mix  together the first 8 ingredients (turkey - pepper].  If the turkey mixture is too wet, you can add in some more bread crumbs.
Lay out wax paper for forming the patties.  Scoop mixture out by 1/4 cup then adjust if necessary so you have 10 equal sized mounds.
Form into 10 patties, with 5 of them being slightly larger than the others (to cover the filling].
On five of the patties, spread one tsp of the Giuliano Jalapeno Spread then top with shredded cheddar cheese.
Top with remaining 5 patties and press the edges to seal.
Patties will be piled up in the middle, so press in the middle to flatten.
Grill until cooked through (about 12-15 minutes].
Slow Cooker Lasagne


Ingredients:
lean ground turkey, tomato sauce, tomato paste, water, dried oregano, dried sweet basil leaves, garlic cloves, 1% fat cottage cheese, low-moisture part-skim mozzarella cheese, romano cheese

Directions:
Brown the ground turkey, add the tomato sauce, tomato paste, water, oregano, basil over medium heat until completely mixed.
Add the chopped onion and sliced garlic to the sauce, then put a layer of sauce on the bottom of the slow cooker.
Criss-Cross a double layer of uncooked noodles over the sauce, then add a layer of sliced mushrooms, sauce, cottage cheese, mozzerlla cheese, and romano cheese.
Repeat until all ingredients are used up, cover and cook  on LOW @ 5 hours.
After the lasagna is cooked, let it rest for @ 10 minutes. Then take a long sharp knife and cut into verticle pie slices. The first slice will look bad, but the rest will slide out neat and clean. This recipe will feed at least 8 HUNGRY people and by slicing like a pie you can easly serve 10-12 people.
Deluxe Macaroni and Cheese


Ingredients:
elbow macaroni, cheddar cheese, cottage cheese, sour cream, cooked ham, onions, egg, salt, pepper, butter, margarine, paprika

Directions:
Cook elbow macaroni accroding to package directions; drain wll and set aside.
Place macaroni and next 8 ingredients in a large bowl, stir gently to combine.
Spoon mixture into a lightly greased 2 quart baking dish.
Combine breadcrumbs, melted butter, and parika in a small bowl, stirring well.
Sprinkle breadcrumb mixture diagonally actoss top of casserole, making stripes.
Bake at 350 degrees for 30 to 40 minutes or until golden brown.
Homemade Broccoli Cheese Soup


Ingredients:
butter, onion, butter, flour, half-and-half cream, fresh broccoli, carrots, ham, sharp cheddar cheese

Directions:
Sauté onions in 1 tablespoon of butter in a large stockpot.  Remove the onions and set aside.
Melt butter in the same stockpot and then add flour.
Whisk constantly over medium heat for 3-5 minutes.
Add the half & half and chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots, ham and onions. Cook over low heat 20-25 minutes.
Remove from heat and add the cheese.  Stir until all the cheese is melted.
Serve with your favorite bread, we used French bread from Target.
Spicy Cold Soba Noodles


Ingredients:
soy sauce, molasses, tahini, brown sugar, red wine vinegar, green onion, salt

Directions:
Heat soy sauce until reduced by half., Turn to low and add molasses., Warm briefly and transfer to bowl., Add remaining ingredients except noodles., Add salt to taste., Boil noodles about 3 minutes., Drain and plunge in ice water., Drain and rinse., Combine with sauce and chill.
Filet Mignon With Stroganov Sauce


Ingredients:
onion, beef tenderloin steaks, salt, black pepper, garlic cloves, white mushroom, brandy, Worcestershire sauce, sour cream

Directions:
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender.
Drain in a colander.
Meanwhile, thinly slice onion using slicer.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking.
While oil heats, pat steaks dry.
Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare.
Transfer to a plate with tongs.
Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes.
Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.
Add brandy and boil until evaporated, about 1 minute.
Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.
Remove from heat and stir in sour cream.
Toss noodles with some of sauce and serve remaining sauce over steaks.
Creamy Parmesan Sauce for Fish
Category: seafood
By tina

Quick and easy and incredible flavorful. One of our all time favorite go-to recipes. Sauce goes well on any type of seafood!

Ingredients:
1 teaspoon butter, or as needed
2 pounds cod fillets
¾ cup freshly grated Parmesan cheese
⅓ cup butter, softened
¼ cup mayonnaise
¼ cup chopped green onion
3 tablespoons lemon juice
2 teaspoons dried dill weed  (Optional)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 dashes hot pepper sauce (such as Tabasco®)

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter. Lay fish in a single layer on the prepared baking sheet. Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl. Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 333.8
Fat: 22 g
Saturated fat: 9.9 g
Carbohydrates: 1.9 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 31.4 g
Cholesterol: 96.7 mg
Sodium: 490.4 mg
Pasta with Asparagus and Lemon Sauce
Category: main-dish
By barbara

A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.

Ingredients:
2  lemons
1 (16 ounce) box penne pasta
5 tablespoons butter, divided
¾ pound asparagus, trimmed and cut into 1-inch pieces
salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
¾ cup heavy cream
1 ½ cups vegetable broth, or more to taste
4 sprigs fresh parsley, chopped
1 pinch white sugar, or to taste
2  ripe tomatoes, seeded and diced
½ cup freshly shaved Parmesan cheese

Directions:
Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water. While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot. Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes. Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 810.8
Fat: 37.2 g
Saturated fat: 21.8 g
Carbohydrates: 103.8 g
Sugars: 9 g
Dietary fiber: 10.5 g
Protein: 24.8 g
Cholesterol: 108.1 mg
Sodium: 512 mg
Spinach Gratin


Ingredients:
spinach, cooked brown rice, cheddar cheese, parsley, salt, pepper, butter, catsup, wheat germ, butter, tomato paste, wine, garlic, brown sugar, basil, oregano

Directions:
Combine spinach through horseradish., Put in a casserole coated with cooking spray., Combine wheat germ and butter and sprinkle over top., Bake at 325° for 20 minute., Mix tomato paste through oregano, warm in a saucepan and serve with spinach.
Waldorf  Astoria Frosting


Ingredients:
milk, flour, margarine, shortening, granulated sugar, vanilla extract

Directions:
Combine milk and flour in saucepan; mix well.
Cook until thick, stirring constantly.
Cool.
Cream remaining ingredients in bowl till light and fluffy.
Add milk mixture. Beat until fluffy.
Frost cooled cake.
Enough frosting for 2 layers.
Mexican Chicken and Rice Casserole


Ingredients:
yellow rice mix, black beans, rotel, green pepper, low-fat monterey jack cheese, olive oil

Directions:
"preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes  In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice.  Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes."
Asian Salmon Burgers With Wasabi Mayo & Asian Relish


Ingredients:
wasabi powder, fresh lemon juice, fat-free mayonnaise, onion, garlic cloves, lemon basil, fresh ginger, brown sugar, tamari, soy sauce, egg, panko breadcrumbs, salmon fillets, lettuce leaves, tomatoes, Zesty Zucchini Relish

Directions:
Mix wasabi with lemon juice mix in mayonnaise and chill till ready to use.
Place onion in a food processor with blade attachment and pulse to mince onion.
With processor running add garlic chives and garlic and follow with the remaining ingredients in order as stated. When you get to the salmon start to pulse till all is coarsely chopped as a ground beef and all ingredients are mixed. Form 6 patties and lightly spray olive oil on them.
Preheat grill to very hot.
Place patties on grill and reduce heat to medium. Grill for 3 minutes and flip grill for 4 more minutes.
Spread 1/6 of the mayo on the bottom of each roll, top with lettuce, tomato, burger, and spread  relish on burger. Top with bun and enjoy.
Peanut Butter Banana Berry Blast


Ingredients:
apple cider, creamy peanut butter, banana, frozen mixed berries, vanilla, cinnamon, honey, Splenda sugar substitute

Directions:
Blend everything in a blender., Pour into a tall glass and enjoy!
Extra Easy Healthy Cream of Asparagus Soup


Ingredients:
asparagus spear, potatoes, onion, chicken broth, thyme, sour cream

Directions:
Throw everything except the sour cream and chives into a sauce pot.
Cover with water if necessary and cook over medium heat for about 30 minutes until the asparagus and potatoes are fork tender.
Ladle the mixture into your blender- I do it in several batches to be safe.
Reheat in the microwave as needed and top with sour cream and chives or whatever is in your pantry!
Fresh Kielbasa with Sauerkraut


Ingredients:
kielbasa, country-style pork ribs, onions, carrots, apple, fresh parsley, bay leaves, caraway seed, chicken broth, sauerkraut, white wine, brown sugar

Directions:
Brown kielbasa and pork,set aside.
Drain all but 2 tablespoons fat.
Add apple juice, onions, carrots, apple, parsley, bay leaves,garlic salt,caraway seeds, and chicken broth; simmer cover for 20 minutes.
Stir in saurerkrat,wine,sugar,pork ribs and kielbasa that you cut into 1/4 slices.
Bake, covered,1 hour at 350 degrees.
Serve with mashed potatoes and good rye bread& butter.
Melissa's Chicken Dip


Ingredients:
cream cheese, sour cream, mayonnaise

Directions:
"Mix all ingredients well and refrigerate overnight."
Fudge Walnut Brownies
Category: desserts
By Yoly

These are quick and easy to make. Everyone just loves these brownies.

Ingredients:
½ cup all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon salt
1 cup white sugar
½ cup butter, softened
2  eggs
2 (1 ounce) squares unsweetened baking chocolate, melted
½ teaspoon vanilla extract
1 cup coarsely chopped walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch square pan. Sift flour, baking powder, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared square pan. Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 45 minutes. Cool completely in square pan, about 30 minutes; cut into 9 squares.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 1 8x8-inch square pan

Calories: 334.5
Fat: 23.1 g
Saturated fat: 9.6 g
Carbohydrates: 31.3 g
Sugars: 22.7 g
Dietary fiber: 2.1 g
Protein: 5 g
Cholesterol: 68.4 mg
Sodium: 129.2 mg
Cranberry Orange Biscotti


Ingredients:
arrowroot, sea salt, baking soda, orange zest, dried cranberries, pistachios

Directions:
In a food processor, combine almond flour, arrowroot powder, salt and baking soda.
Pulse until ingredients are well combined.
Pulse in agave nectar and orange zest until the dough forms a ball.
Remove dough from food processor and work in cranberries and pistachios with your hands.
Form dough into 2 logs on a parchment lined baking sheet.
Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
Remove from oven and allow to cool, set, and become crispy.
Sweet Sesame Salad


Ingredients:
tomatoes, honey, mandarin oranges, sesame seeds

Directions:
In a salad bowl, combine the greens and tomato, set aside.
In a jar with a tight fitting lid, combine the salad dressing and honey, shake well. Drizzle over greens.
Sprinkle with oranges and sesame seeds, toss to coat.
Vegan "Cheese" Pasta Sauce/Dip


Ingredients:
flour, nutritional yeast flakes, water, vegan margarine, pepper, diced tomatoes with green chilies, cayenne pepper, paprika, tortilla chips, macaroni noodles

Directions:
sift together dry ingredients in medium saucepan., whisk in water over medium heat until bubbly., stir in margarine and tomatoes., continue to cook until well heated., serve over chips for nachos, or over noodles for mac and cheese.
Pumpkin and Chocolate Layer Cake


Ingredients:
all-purpose flour, brown sugar, sugar, baking soda, baking powder, ground cinnamon, salt, eggs, olive oil, butter, pumpkin puree, milk, vanilla extract, all-purpose flour, brown sugar, sugar, baking soda, baking powder, salt, cocoa powder, eggs, olive oil, butter, pumpkin puree, milk, vanilla extract, bittersweet chocolate, cream cheese, butter, maple syrup, milk, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 350°F Line two 8-inch round cake pans with parchment paper and lightly grease the bottom and sides of both.
Set up two large mixing bowls so that the batter for both cakes can be prepared at the same time.
For the pumpkin cake:.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt.
In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined.
Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.
For the chocolate cake:.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt. Sift in cocoa powder and whisk to combine.
In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined. Whisk in melted chocolate.
Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. The baking time is the same for one cake as it is for two cakes in the oven at the same time.
Turn cakes out of their pan and onto wire racks to cool completely before frosting.
For the Maple Cream Cheese Frosting.
Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners’ sugar until a thick and spreadable consistency is reached. Additional confectioners sugar may need to be added to thicken frosting, especially if humidity is high in your area.
To assemble the cake, slice both the pumpkin cake and the chocolate cake in half horizontally. Place a chocolate round on a cake stand or serving platter, spread with a thin layer of cream cheese icing, and place a pumpkin layer on top. Make sure to spread the frosting all the way to the edges of the cake rounds. Spread the pumpkin layer with frosting and repeat with remaining chocolate and pumpkin layers.
Use remaining frosting to cover the top and sides of the cake.
California Granola (Microwave or Oven)


Ingredients:
Quaker Oats, sunflower seeds, wheat germ, brown sugar, margarine, honey, raisins

Directions:
Heat oven to 325°F Combine all ingredients except raisins; mix well. Bake in ungreased 15x10-inch baking pan 45 to 50 minutes or until golden brown, stirring occasionally. Stir in raisins. Cool and store in refrigerator.
MICROWAVE DIRECTIONS: In 4-quart microwaveable bowl combine all ingredients except raisins. Microwave at HIGH 8 to 9 minutes stirring every 2 minutes. Stir in raisins. Cool and store in refrigerator.
Grandma's Vegetable Soup
Category: soups-stews-and-chili
By BRANDY3

This recipe is so easy and so good.  My grandma used to make it for us.

Ingredients:
1 pound ground beef
1 (46 ounce) can tomato juice
1  onion, chopped
2  carrots, chopped
2  potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

Directions:
Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 240.1
Fat: 7.4 g
Saturated fat: 2.8 g
Carbohydrates: 32.2 g
Sugars: 10.1 g
Dietary fiber: 4.9 g
Protein: 14.2 g
Cholesterol: 34.5 mg
Sodium: 763.7 mg
Simple Brown Gravy


Ingredients:
water, ground black pepper, Kitchen Bouquet, butter, margarine, garlic powder, onion powder, cornstarch, cold water, flour

Directions:
Boil all ingredients in a pot together, except for thickener.
Once the mixture boils, mix the cold water + cornstarch / oil + flour into a slurry / paste  in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue with cornstarch, and a paste with the flour.
Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. If you're using flour and oil, simmer at least 5 minutes to be sure the flour cooks. Remove from heat and let cool to thicken more.
Sausage and Roasted Tomatoes on Pasta


Ingredients:
spaghetti, bulk Italian sausage, red onion, garlic cloves, crushed tomatoes, sugar, parmesan cheese

Directions:
Cook spaghetti according to package directions; drain.
Meanwhile, cook sausage in large nonstick skillet over medium-high heat 4 to 5 minutes or until lightly browned.
Reduce heat to medium. Stir in onion; cook about 5 minutes or until onion is browned on edges.
Stir in garlic; cook 1 minute or until onion is nicely browned and caramelized. (If garlic starts to brown too quickly, reduce heat.].
Stir in tomatoes; simmer 5 minutes or until thick and chunky, stirring occasionally. Stir in paprika and sugar; simmer 2 minutes.
Toss spaghetti with sauce; serve with cheese.