xiaoxl/recipe_data huggingface dataset:
Whole Wheat Blueberry Muffins


Ingredients:
1% low-fat milk, oats, whole wheat flour, whole wheat pastry flour, cinnamon, baking powder, baking soda, salt, flax seed, water, unsweetened applesauce, vanilla, sugar, frozen blueberries

Directions:
Preheat oven to 400°F Prepare muffin tins with muffin cup liners.
Prepare the "flax eggs" by first grinding the flax seeds. Add the water to the ground flax seeds and blend together until it starts to thicken up a bit.
In a medium bowl, stir together the "flax eggs", applesauce, vanilla and sugar. In a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt. Add the wet mixture to the dry mixture and gently fold together. Gently stir in the blueberries and spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
Danish Cinnamon Snails
Category: bread
By malene_2

Americans would call these cinnamon rolls--but this version is the original Danish version and it's absolutely wonderful. They are traditionally served with coffee or tea at Christmas time, and they are to die for!

Ingredients:
1 cup warm milk  (110 degrees F/45 degrees C)
3 (0.6 ounce) cakes cake yeast
6 ½ tablespoons butter, room temperature
2  eggs
½ teaspoon ground cardamom
2 tablespoons white sugar
¼ teaspoon salt
4 cups all-purpose flour, or as needed
⅔ cup butter, softened
½ cup white sugar
2 tablespoons ground cinnamon

Directions:
Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes. Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon. Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling. Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans. Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking. Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

Prep time: 1 hr
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 15 rolls

Calories: 300.9
Fat: 14.6 g
Saturated fat: 8.8 g
Carbohydrates: 36.7 g
Sugars: 9.3 g
Dietary fiber: 1.7 g
Protein: 6.3 g
Cholesterol: 58 mg
Sodium: 148 mg
Creole Jambalaya


Ingredients:
unsalted butter, andouille sausage, onions, green onions with tops, green bell pepper, raw shrimp, rice, beef broth, garlic cloves, bay leaf, thyme, ground cumin, allspice, cayenne, salt, pepper

Directions:
Melt the butter and sauté the sausage and chicken just a little bit.
Add the onions and green pepper and sauté a little longer, until fragrant.
Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.
Triple S Grilled Pork Loin Roast


Ingredients:
apple, tomatoes, onion, brown sugar, sausage, honey, dried basil, garlic cloves, horseradish, crushed red pepper flakes, ground mustard, chili powder, paprika, dried cilantro, coarse salt, cracked pepper

Directions:
Cut a deep slit down the length of the pork loin roast.
From the inside of the roast, cut another slit into each half of the roast.  The apple mix will be stuffed into these three pockets.
Mix the ingredients for the apple stuffing.
Stuff the apple stuffing into the pockets inside the roast.
Tie the roast back together using kitchen twine.
Mix the ingredients for the rub.
Rub the entire pork loin with the rub mixture.
Wrap in plastic wrap and refrigerate for 30 minutes or longer.
Grill the roast using the indirect method.  I use a standard Weber grill with the coals piled on one side and the pork loin away from the heat on the other side.
Add soaked wood chips to the coals during cooking.  Grill pork loin for 1 1/2 - 2 hours or until the internal temperature reaches at least 145 degrees as measured by a cooking thermometer.
Allow loin to rest 5-10 minutes before slicing.
Pickled Hot Peppers
Category: side-dish
By Pam

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Ingredients:
1 ½ pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
¼ pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1  onion, chopped

Directions:
Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 cups

Calories: 11
Fat: 0.2 g
Carbohydrates: 2.1 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 0.5 g
Sodium: 3.1 mg
Orange Sauce Beans


Ingredients:
cornstarch, salt, butter, margarine, vinegar, green beans

Directions:
Combine orange juice, cornstarch, salt and onion.  Cook and stir until  mixture boils and thickens.  Add vinegar and drained beans and heat thoroughly.
Small orange or tangerine segments can be added to the sauce along with the green beans for additional color and flavor.
Orangeade
Category: drinks
By couldbeanyone

A refreshing change from lemonade. If you don't care for pulp in your drink, feel free to strain the juice before you add it to the water.

Ingredients:
2 cups water
1 ½ cups white sugar
6 cups water
1 ½ cups freshly squeezed orange juice
⅓ cup freshly squeezed lemon juice

Directions:
Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup. Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 10 cups

Calories: 168.6
Fat: 0.1 g
Carbohydrates: 43.2 g
Sugars: 41.6 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 7.7 mg
Blueberry Sauce


Ingredients:
blueberries, frozen blueberries, white sugar, lemon juice, cornstarch, water, butter

Directions:
In a small pan over medium high heat, combine blueberries, sugar and lemon juice.
Stir often until berries soften and release some juice, about 2 minutes.
In a small bowl, stir cornstarch with water to form a paste.
Add to saucepan.
Stir constantly until thickened, at least 2 or 3 minutes.
Add butter and stir until melted.
Serve right away or cover and refrigerate up to 3 days.
Serve sauce warm or cold.
Buttermilk Waffles


Ingredients:
flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, butter

Directions:
Preheat the waffle iron,.
Mis the flour, sugar, baking powder, baking soda, and salt together in a bowl.
In a separate bowl, combine the eggs, buttermilk and melted butter and stir until well blended.  Add the wet mixture to the dry ingredients and mix until completely smooth.
Using a pastry brush, lightly brush the waffle iron with melted butter.  This prevents the waffles from sticking and also gives them a nice golden color.  Do this for every waffle.
Pour about 3/4 - 1 cup batter into the hot waffle iron.  Bake the waffles until golden brown.  Continue until all the batter is used up.
Banana Oat Muffins with Sour Cream
Category: bread
By AAMMEGAN

I've perfected these moist delicious muffins from many muffins.  You'll absolutely love these!

Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1 tablespoon rolled oats
½ cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground cinnamon
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
2  eggs
1 cup mashed ripe banana
1 teaspoon vanilla extract
½ cup sour cream
⅓ cup rolled oats
4 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, chilled
¼ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla.  Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans. To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping. Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 339.7
Fat: 18.1 g
Saturated fat: 8.2 g
Carbohydrates: 41.4 g
Sugars: 23.8 g
Dietary fiber: 2.3 g
Protein: 5.1 g
Cholesterol: 60.6 mg
Sodium: 319 mg
Lamb Meatballs


Ingredients:
ground lamb, garlic clove, scallion, fresh marjoram

Directions:
Preheat Broiler on high.
Combine all ingredients in a bowl.
Shape into roughly 1-inch balls.  Place on a foil-lined cookie sheet.  Make sure to leave at least an inch and a half space between each meatball.
Broil for 5-10 minutes until browned outside and slightly pink inside.
Peanut Butter Chocolate Chip Cake


Ingredients:
flour, brown sugar, baking powder, sour cream, cream cheese, unsalted butter, vanilla extract, eggs

Directions:
Preheat oven to 350 degrees.
Mix flour, brown sugar, and baking powder.
Mix in the peanut butter, sour cream, cream cheese, butter, vanilla extract, and eggs.
Mix two-thirds of the chocolate chips into the batter.
Pour the batter into a greased pan.  Sprinkle remaining chocolate chips on top.
Bake 50-60 minutes.
Optional-- After cake cools completely, splatter chocolate glaze on top.  You can make a glaze by combining cocoa powder, powdered sugar, and milk.
Worms on a Bun With Zombie Sauce


Ingredients:
"Heinz ketchup"

Directions:
Bring about 6 cups of water to a boil. Meanwhile, slice the hot dogs in half lengthwise, then slice each half into thin lengthwise strips.
Drop the hot dog slices into the boiling water. Stir occasionally until the water returns to the boil and hot dog stips curl.   Remove the pan from the heat and drain the hot dog worms. Arrange the hot worms on the hamburger buns and serve topped with zombie sauce (purple ketchup].
Note: The hot dogs may, also, be microwaved or grilled to achieve the same curled results.
Cabbage and Cheddar Gratin


Ingredients:
cheddar cheese, green cabbage, vegetable broth, yellow cornmeal, herbs, Dijon mustard

Directions:
Preheat oven to 350°F
Set aside 1/4 cup of the cheese.
Toss remaining ingredients together in a large bowl and transfer to an 8-inch square baking dish.
Cover with foil and bake 45 minutes.
Uncover, top with reserved cheese and bake until golden brown, 10 to 15 minutes more.
Sweet Bacon Crackers
Category: meat-and-poultry
By ~Jen~

Butter crackers are baked with bacon and brown sugar to make a delicious snack.

Ingredients:
36  buttery crackers such as Keebler Club® Crackers
12 slices bacon, cut into thirds
¾ cup packed light brown sugar

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Line two rimmed cookie sheets with aluminum foil. Arrange crackers on the prepared cookie sheets in a single layer. Place a piece of bacon on top of each cracker, then put about a teaspoon of brown sugar on top of the bacon. Bake in the preheated oven until bacon is browned and crackers and bacon are glazed, about 45 minutes. Drain on paper towels before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 30 crackers

Calories: 111.1
Fat: 6.5 g
Saturated fat: 2 g
Carbohydrates: 11 g
Sugars: 6 g
Dietary fiber: 0.1 g
Protein: 2 g
Cholesterol: 7.6 mg
Sodium: 179.3 mg
Nana's Sweet and Sour Cabbage


Ingredients:
butter, onion, sugar, vinegar, caraway seed, pepper, salt, purple cabbage

Directions:
Saute onion in butter until golden brown.
Add the sugar, vinegar, caraway, pepper and salt. Mix.
Add the purple cabbage and toss well with the wet ingredients.
Cook covered (dutch oven works best] over medium heat about 40 minutes or until cabbage is tender.
Fresh Strawberry Cake with Strawberry Buttercream Icing
Category: desserts
By Jennifer Meyer Bielli

This is the real deal! After scouring my all my cookbooks and countless recipes online, I developed a recipe for homemade strawberry cake, no gelatin required! This cake has a wonderful, fresh strawberry taste similar to the flavor combination of strawberry shortcake in a delicate pink layer cake. The color and the flavor are subtle yet delicious. No neon pink here! Just fantastic strawberry flavor. I served this at my daughter's sixth birthday with friends and family and everyone loved it, describing it as 'bakery quality'.

Ingredients:
2 pints fresh strawberries
6 teaspoons white sugar
1 ¼ cups white sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
3 large eggs
¼ cup vegetable oil
1 teaspoon strawberry extract
4 drops red food coloring  (Optional)
2 cups all-purpose flour, sifted
1 (16 ounce) package confectioners' sugar
½ cup unsalted butter, softened
¼ cup heavy cream
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high. Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate. Puree strawberries in a blender until smooth and set aside. Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed. Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 1 9-inch layer cake

Calories: 542.7
Fat: 23.4 g
Saturated fat: 12 g
Carbohydrates: 80.9 g
Sugars: 62.7 g
Dietary fiber: 1.8 g
Protein: 4.4 g
Cholesterol: 94 mg
Sodium: 23 mg
Ring-Of-Coconut Fudge Cake


Ingredients:
cream cheese, sugar, vanilla, egg, flaked coconut, sugar, eggs, all-purpose flour, baking soda, baking powder, salt, water, buttermilk, vanilla, confectioners' sugar, butter, margarine, vanilla, hot water

Directions:
Heat oven to 350°F.
Generously grease and lightly flour a 12-cup Bundet pan.
In medium bowl, combine all filling ingredients; blend well and set aside.
In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
Add remaining cake ingredients except nuts.
Beat 3 minutes ate medium speed, scraping bowl occasionally.
Stir in nuts.
Pour 1/2 of the batter into greased and floured pan.
Carefully spoon filling over batter, forming a ring.
Top with remaining batter.
Bake at 350°F for 70 to 75 minutes until top springs back when touched lightly in center.
Cool upright in pan for 15 minutes; remove from pan.
Cool completely on wire rack.
For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
Spoon over cake, allowing some to run down sides.
Store uneaten cake in refrigerator.
Easy Mini Apple Pies


Ingredients:
brown sugar, flour, brown sugar, flour, butter, walnuts

Directions:
Preheat oven to 425°F. For the Mini Apple Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
Toss apples, brown sugar, flour, vanilla and cinnamon in large bowl. Divide evenly among crusts.
For the Topping, mix brown sugar, flour, butter and cinnamon in medium bowl until crumbly. Stir in walnuts. Sprinkle evenly over apple filling.
Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.
Orange Slice Square


Ingredients:
margarine, brown sugar, orange, juice and zest of, flour, baking powder, chocolate chips, brown sugar

Directions:
In a bowl cream margarine and sugar., Mix in egg yolks and orange rind., Mix in flour and baking powder alternately with orange juice., Spread in 9 x 9” pan., Sprinkle with chocolate chips., In a separate bowl mix egg white and second amount of brown sugar., Pour over chocolate chips., Bake at 325 for 30 minutes.
Easy Spanish Rice


Ingredients:
butter, bacon fat, yellow onion, tomato sauce, water, salt, pepper, prepared yellow mustard

Directions:
Melt Butter in sauce pan.
Add onions and saute until translucent.
Add rice and stir to coat with butter. Cook until rice turns golden brown and smells slightly nutty,.
Add tomato sauce, water, salt, pepper, and mustard. Stir.
Bring to a boil, cover, and turn off heat. Let stand for 10 minutes.
Penne With Cheesy Meat Sauce


Ingredients:
penne, ground beef, garlic cloves, olive oil, tomato sauce, black pepper, fresh basil, milk, cornstarch, cheese, processed cheese, parmesan cheese

Directions:
Cook penne until done; rinse and drain.
Meanwhile, brown ground beef in large skillet; remove from pan and drain. In same skillet, sauté garlic (and mush rooms] in olive oil. Return meat to skillet with mush rooms over low heat; add tomato sauce, pepper, and basil.
Dissolve cornstarch in 3 tablespoons milk; mix in remaining milk. Add to meat and stir over low heat until slightly thickened. Add processed cheese slices and stir until melted. Toss with hot pasta. Sprinkle generously with parmesan.
You can replace the penne with fusilli or elbow macaroni. Use just about any kind of cheese you want. Tex mex worked very well.
Pea and Lettuce Soup


Ingredients:
unsalted butter, onion, romaine lettuce, milk, of fresh mint

Directions:
Cook onion gently in butter., Add stock and peas, simmer until peas are tender., Add lettuce and cook until wilted., Add milk and puree until smooth., Reheat in pan, season with salt and pepper., Serve with a swirl of cream and chopped mint.
Seared Scallops With Wilted Chard


Ingredients:
shallots, garlic, kale, soy sauce, red wine vinegar, sea scallops, olive oil, butter

Directions:
Slice the kale stems into thin pieces and the leaves into larger strips.
Heat a large, deep pan to medium-high.  Add the bacon a cook 3-4 minutes.
Then add the shallots and cook until soft—3 more minutes.
Next add the garlic, and kale STEMS.
Cook another 4-5 minutes before adding the leaves.  Toss until wilted over the heat. Add the soy sauce, vinegar, then salt and pepper to taste.  Keep warm.
Heat an iron skillet to high.
Dry the scallops thoroughly, then salt and pepper.
Add the oil to the pan and swirl around.
When it starts to smoke, quickly add the scallops.  Cook on high for about 1-2 minutes.
Flip the scallops and add the butter.  Spoon the butter over the scallops as they cook another 1-2 minutes. Serve over warm greens.
Pork Tenderloin With Sherry-Mushroom Sauce


Ingredients:
fresh mushrooms, green onions, garlic clove, butter, margarine, cornstarch, fresh parsley, dried thyme leaves, black pepper, water, dry sherry, beef bouillon granules

Directions:
Preheat oven to 375.  Place pork on rack in shallow baking pan.  Insert meat thermometer into thickest part of tenderloin.  Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F  Let stand, covered 5 to 10 minutes while preparing sauce.
Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender.  Stir in cornstarch, parsley, thyme and pepper.  Stir in water, sherry and bouillon grandules.
Cook and stir until sauce boils and thickens.  Cook and stir 2 minutes more.  Slice pork and serve with sauce.
*Shitake mushrooms can be used in place of the regular mushrooms.
Pulled Pork Sandwiches


Ingredients:
tomato sauce, apple cider vinegar, Splenda sugar substitute, Sweet'N Low brown sugar substitute, molasses, onion, green pepper, pepper, salt

Directions:
Mix all except pork roast & rolls together.
Put all together in crock pot.
Slow cook until pork falling apart (four hours].
Pick pork apart with fork and mix with remaining juices.
Serve two ounces of meat with each dinner roll.
Bread Machine Focaccia
Category: bread
By TVESTA

This is fantastic with olive oil and balsamic vinegar with a little grated Parmesan cheese.

Ingredients:
1 cup lukewarm water
2 tablespoons olive oil
½ teaspoon salt
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
3 cups bread flour
1 ½ teaspoons active dry yeast
2 tablespoons olive oil
1 ½ teaspoons chopped fresh rosemary

Directions:
Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Remove dough from bread machine when cycle is complete.  Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary. Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats. Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

Prep time: 5 mins
Cook time: 25 mins
Total time: 3 hrs
Yields: 12 servings

Calories: 165.9
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 25.2 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 4.3 g
Sodium: 98.6 mg
Cajun Style Chili Mac


Ingredients:
Cajun Beef Burgers, tomatoes, red kidney beans, chili powder, oregano, water, rotini pasta, monterey jack pepper cheese

Directions:
In a large skillet over medium heat add the oil, heat oil until hot but not smoking.
Add chopped patties, and lightly brown.
Then add all ingredients,( if not using seasoned patties,add Cajun Seasoning] except the pasta and bring to a boil.
After mixture has started to boil add pasta, cover and reduce heat to medium low.
While pasta is cooking, stir occasionally to prevent sticking.(You might need a bit more water to completely cook pasta.].
After cooking, add pepperjack cheese, and stir to melt.