xiaoxl/recipe_data huggingface dataset:
Pork Yu-Shiang


Ingredients:
cornstarch, salt, white pepper, dry sherry, boneless lean pork, garlic cloves, fresh ginger, sugar, vinegar, dry sherry, soy sauce, chicken broth, water, cornstarch

Directions:
In bowl, combine first four ingredients., Add pork, and stir in 1 1/2 tsp of the oil to coat., Let stand for 15 minutes., Stir together ingredients for sauce, set aside., Heat a wok over high heat., Add 2 tbs oil., When oil begins to heat add garlic, ginger and chili peppers., Stir once., Add pork and stir fry until lightly browned,about 4 minutes., Remove from pan., Add remaining oil to pan., Add veggies., Stir fry until crisp tender., Add pork and sauce to pan., Stir in some chili garlic sauce if desired., Cook until thickened., Serve with rice.
HOW TO MAKE CHIPOTLE PURÉE & CHIPOTLE MAYO -


Ingredients:
chipotle chiles in adobo, mayonnaise

Directions:
To make chipotle purée… Add a whole can of chipotle in adobo sauce in the jar of a blender and process until smooth. The next step is to measure 1 tablespoons and place it on a baking sheet. Transfer to the freezer until hard then put the frozen tablespoons in a re-sealable plastic bag and keep in the freezer. When needed, take a frozen tablespoon of chipotle in adobo sauce (or more as needed], place in a bowl and let sit until it becomes soft enough to mix. Proceed with your recipe.
To make chipotle mayo… Add a tablespoon at a time of mayo (not Miracle Whip] to the puréed chipotle in adobo sauce until it suits your taste. Voilà! You've got yourself chipotle mayo anytime you want --  Enjoy!
RUSTIC ITALIAN PIZZa DOUGH


Ingredients:
active dry yeast, warm water, honey, bread flour, sun-dried tomato, dried basil, dried oregano, garlic powder, sea salt, unbleached all-purpose flour, olive oil

Directions:
In a bowl of a stand mixer, combine yeast, warm water and honey; stir and proof yeast for about 15 minutes. Meanwhile, in a medium bowl, combine flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram and sea salt; whisk until well blended.
Pour in sun-dried tomato oil to yeast mixture before adding 2 cups of flour mixture. With the dough hook attachment, process on speed 2 for 2 minutes. Scrape sides of the bowl using a spatula. Process again on speed 3, adding a tablespoons of reserved flour at a time, until dough forms a ball around the hook and releases from the sides of the bowl. Increase speed to 4 and knead 4 minutes.
Place dough on a lightly floured work surface and with floured hands pull dough under to form a ball. Transfer to a large lightly greased bowl, gently tossing around to coat dough with oil. Cover with a clean kitchen towel and place bowl in a draft-free spot; let rise for 1 hour.
After 60 minutes, punch down dough and pull it under, forming a ball. Place it back in the bowl, cover and return to its draft-free spot for a second rise of an hour.
Punch again to deflate it and place it on a lightly floured work surface; knead dough for a couple minutes. Form a ball and separate evenly in two pieces. Take each piece and pull dough under to form a ball. Flour the work surface again as well as the rolling pin. Roll out the dough into a 14-inch diameter starting from the center out to the edges. Transfer each pizza crust onto a separate pizza pan lightly dusted with corn meal. Proceed with your pizza recipe.
Smoked Salmon and Cream Cheese Open Sandwich for One


Ingredients:
cream cheese, lemon juice, dill, capers, smoked salmon, red onion

Directions:
In a food processor, add cream cheese, lemon juice, dill and capers. Combine for a few minutes (not to much as cream cheese will be to watery].
Toast chosen bread.
Once the bread has been toasted spread cream cheese mix thickly onto both pieces of bread.
Top with the smoked salmon and red onions.
Herbed Potato Salad


Ingredients:
olive oil, onion, dried thyme, dried basil, dried oregano

Directions:
Simmer potatoes in water until tender, about 15 minutes., Drain., While they are cooking, saute onion in oil until tender., Combine potatoes with onion and herbs., Serve warm or at room temperature.
Cannoli Cups


Ingredients:
ricotta cheese, sugar, vanilla extract, pistachios

Directions:
In a large bowl, whisk together the ricotta, sugar, and vanilla until the sugar dissolves. Divide among 6 cups.
Sprinkle the pistachios on top and serve with the waffle cookies.
Spanish  Potato Omelet (Tortilla)


Ingredients:
extra virgin olive oil, potato, onion, red bell pepper, garlic, eggs, fresh parsley

Directions:
Place half of the oil in a large ovenproof skillet, and turn the heat to medium. Add potatoes and season liberally with salt and pepper. Cook until soften about 20 minutes. Remove with a slotted spoon.
Add remaining oil to pan and onion and peppers cook stirring occasionally until soft about 10 minutes. Add garlic and cook another 2 minutes. Preheat oven 375.
Return potatoes to the skillet and turn the heat to medium low cook while turning with spatula for 5 minutes. Beat eggs and parsley. Turn heat to low and pour eggs over potatoes. Shake the pan to distribute eggs evenly and cook undisturbed for 5 minutes. Transfer to oven and bake until set about 10 minutes. Remove pan and cool to room temp before cutting to wedges.
Parmesan Crusted Turkey Cutlets


Ingredients:
parmesan cheese, sage, salt, pepper, eggs, canola oil, lemon

Directions:
Combine bread crumbs, parmesan cheese, sage, salt and pepper.
Dip each cutlet into the eggs and then into the bread crumb mixture.
In a large nonstick skillet, heat oil over moderately high heat.
Add as many cutlets as will fit and cook until done.
Keep warm while cooking the other cutlets.
Remove all from pan and add to the pan the juice of 1 lemon, deglaze the pan for a couple of minutes and then pour juices over cutlets.
Roasted Carrots With Chestnuts and Golden Raisins


Ingredients:
carrots, olive oil, salt, pepper, chestnuts, golden raisin, honey

Directions:
"Heat oven to 400.  On a fimmed baking sheet, toss carrots with olive oil, 1/4 tsp salt and pepper.  Roast for 15 minutes.  Stir in chestnuts, raisins and honey.  Roast another 10 to 15 mins, until fork-tender.  Gently toss carrots with remaining 1/4 tsp salf."
Cream Cheese Pecan Tassies


Ingredients:
flour, butter, margarine, cream cheese, brown sugar, pecans, egg, butter, margarine, vanilla

Directions:
Beat flour, butter and cream cheese in bowl.
Refrigerate 1 hour.
Roll into 1" balls.
Press each ball into greased wells of small muffin tin, forming cups; set aside.
Bring remaining ingredients to a boil.
Pour hot mixture, 1 Tbsp at a time, into cups.
Bake in 400° oven for 12-15 minutes.
Chocolate Mousse (foolproof version!)


Ingredients:
boiling water, eggs

Directions:
Grind chocolate chips in a food processor or blender, using short pulses.
Add boiling water and blend to melt the chocolate.
Add egg yolks, one at a time, blending well after each one is added.
In a medium bowl, beat egg whites with electric mixer until stiff peaks form.
Fold egg whites into chocolate mixture gently.
Pour the mousse into wine glasses or other serving glasses and top with Cool Whip and a maraschino cherry.
Chill in refrigerator until set.
Simple Swedish Pancakes
Category: breakfast-and-brunch
By SMOON26

I grew up in Little Sweden, USA, and my great-grandparents on my Mom's side were all from Sweden. This is the recipe I grew up with (I added the nutmeg as I like nutmeg). I love these and make them for family brunches all the time. They even taste good as leftovers, as pancakes again, or with peanut butter instead. We serve these with just syrup and butter, but many use lingonberries, or other fruit or jams.

Ingredients:
2 cups milk
3  eggs
¾ cup all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 dash salt
1 dash ground nutmeg  (Optional)

Directions:
Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth. Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more. Roll up pancakes and serve a few at a time.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 10 to 12 pancakes

Calories: 227.6
Fat: 6.5 g
Saturated fat: 2.8 g
Carbohydrates: 30.1 g
Sugars: 9.3 g
Dietary fiber: 0.8 g
Protein: 11.6 g
Cholesterol: 149.3 mg
Sodium: 200 mg
Grands!® Unsloppy Joes


Ingredients:
ground beef, chili powder

Directions:
Heat oven to 375°F In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in sauce and chili powder; simmer 5 minutes.
Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet.
Bake 9 to 14 minutes or until golden brown.
Substitution/Expert Tips: Customize your sloppy joes with your favorite cheese. We love mozarella too!  Make a double batch of sloppy joes so you'll have enough for tomorrow's lunch. Refrigerate wrapped sloppy joes until ready to microwave.
Inside-Out Bacon Cheeseburgers


Ingredients:
ground beef, bacon, cheese

Directions:
Preheat grill
Mix meat and 2 tablespoons of the dressing. Shape into 8 very thin, flat patties.
Mix remaining 1 tablespoons dressing and the bacon.
Spoon about 1 tablespoons of the bacon mixture onto the center of 4 burger patties
Top each heap of bacon mixture with 2 cheese quarters.
Cover with second patty and pinch edges to seal.
Grill patties 7 to 9 minutes on each side, or till cooked through.
Place each burger on a bun and add your choice of condiments, lettuce, tomato, and onion.
Shrimp Coriander Salad


Ingredients:
shrimp, tomatoes, avocados, green chilies, celery ribs, fresh cilantro, lettuce leaf, olive oil, sugar, salt, fresh lime juice

Directions:
Combine and mix shrimp, tomatoes, avocados, green chilies, celery and coriander leaves.
Quickly mix oil, sugar, salt and lime juice and pour over shrimp mixture (do this quickly so avocados will not darken].  Toss together and chill.  Serve on a bed of lettuce.
50/50 Fruit Cordial


Ingredients:
sugar, lemons, oranges, boiling water

Directions:
Put sugar and acids in a large mixing bowl. Grate the rind of the fruit and add the sugar and acids in bowl.
Squeeze juice from the fruit and add to mixture.
Pour the boiling water over and stir until sugar is completely dissolved.
Cool the mixture strain and then bottle.
To serve dilute with ice cold water, mixing one part of cordial to four parts of water.
Butternut Squash & Black Bean Chili


Ingredients:
onion, olive oil, crushed tomatoes, black beans, chili powder, oregano, cinnamon, water

Directions:
Place olive oil in large saucepan over medium heat. Saute onion in olive oil until browned. Add coriander and chili powder and saute for 1 additional minute. Add the remainder of the ingredients and cook for 40 minutes, stirring occasionally.
Alternatively, you could put all ingredients in a crock pot and cook on low for 8 hours.
Open-Faced Hot Roast Beef Sandwich
Category: everyday-cooking
By ebrunworth

This delicious hot sandwich can be made with either left over roast beef or, in a pinch, with deli roast beef.

Ingredients:
1 ½ cups sauerkraut
1 tablespoon Dijon mustard
¾ cup barbeque sauce
1 dash hot pepper sauce
4 slices whole wheat bread
2 cups sliced roast beef
4 slices shredded pepperjack cheese

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich. Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

Prep time: 4 mins
Cook time: 6 mins
Total time: 10 mins
Yields: 4 sandwiches

Calories: 274.3
Fat: 7.5 g
Saturated fat: 3.5 g
Carbohydrates: 33.1 g
Sugars: 14.9 g
Dietary fiber: 3.6 g
Protein: 18.6 g
Cholesterol: 42.4 mg
Sodium: 1768.5 mg
Southwestern Pasta Salad


Ingredients:
rotini pasta, frozen sweet corn, salsa, olive oil, lime juice, sea salt, fresh cilantro, bell pepper, black beans, sliced ripe olives

Directions:
Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
In large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.
Cover and refrigerate at least 2 hours before serving.
Fillet of Sole, Bonne Femme


Ingredients:
butter, sole fillets, lemon juice, dry sherry, onions, mushroom, salt, flour

Directions:
Grease baking dish.
Dust fillets with flour.
Arrange fillets and sprinkle with lemon juice, sherry, onion, mushrooms and salt Add cream.
Cover and bake at 350 degrees for 20 minutes.
Mom Moak's Chicken Noodle Soup
Category: soups-stews-and-chili
By carolann moak

Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
2 stalks celery, sliced
2  carrots, sliced
4 (10.5 ounce) cans chicken broth
4  baking potatoes, peeled and diced
¼ pinch dried thyme
¼ teaspoon poultry seasoning
2 cups shredded cooked chicken
2 cups egg noodles
1 cup evaporated milk

Directions:
Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes. Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 328.7
Fat: 9.1 g
Saturated fat: 3.2 g
Carbohydrates: 44.1 g
Sugars: 9.5 g
Dietary fiber: 4.9 g
Protein: 17.7 g
Cholesterol: 51.3 mg
Sodium: 1067.3 mg
Winter Root Vegetable Soup
Category: soups-stews-and-chili
By LOOSENUP

I needed to use up root vegetables I had on hand and came up with this recipe.  A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Ingredients:
3  parsnips, peeled and cut into 1/2-inch pieces
3  carrots, peeled and cut into 1/2-inch pieces
1  celery root, peeled and cut into 1/2-inch pieces
2  turnips, quartered
1  sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½  sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Prep time: 35 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 324.1
Fat: 18 g
Saturated fat: 6.4 g
Carbohydrates: 40.7 g
Sugars: 9.2 g
Dietary fiber: 10.4 g
Protein: 5.2 g
Cholesterol: 22.7 mg
Sodium: 1786.4 mg
Slow Cooker Moroccan Chicken
Category: meat-and-poultry
By juliebu

Tasty, easy, and impressive!  Serve with couscous or rice.

Ingredients:
1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
4 cloves garlic, chopped
1 large onion, chopped
1 (28 ounce) can diced tomatoes
3  fresh peaches - peeled, pitted, and sliced
1 (15 ounce) can garbanzo beans, drained
1 cup chopped dried apricots
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground coriander
½ teaspoon cayenne pepper
2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons chopped fresh cilantro
⅓ cup slivered almonds, toasted

Directions:
Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours. Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

Prep time: 15 mins
Cook time: 5 hrs 15 mins
Total time: 5 hrs 30 mins
Yields: 6 servings

Calories: 284.2
Fat: 5.5 g
Saturated fat: 0.7 g
Carbohydrates: 37.9 g
Sugars: 19.2 g
Dietary fiber: 6.2 g
Protein: 20.7 g
Cholesterol: 39 mg
Sodium: 385 mg
Air Fryer Brussels Sprouts
Category: side-dish
By Bren

Sweet and tart balsamic vinegar pairs well with the bitterness of Brussels sprouts; the bacon adds a smokey flavor. After 10 minutes, there's still some bite to the sprouts; add a few more minutes for a softer texture, if desired.

Ingredients:
1 teaspoon avocado oil
½ teaspoon salt
½ teaspoon ground black pepper
10 ounces Brussels sprouts, trimmed and halved lengthwise
1 teaspoon balsamic vinegar
2 teaspoons crumbled cooked bacon  (Optional)

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Combine oil, salt, and pepper in a bowl and mix well. Add Brussels sprouts and turn to coat. Air fry for 5 minutes, shake the sprouts, and cook for an additional 5 minutes. Transfer sprouts to a serving dish and sprinkle with balsamic vinegar; turn to coat. Sprinkle with bacon.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 93.6
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 13.3 g
Sugars: 3.5 g
Dietary fiber: 5.5 g
Protein: 5.8 g
Cholesterol: 1.7 mg
Sodium: 690.6 mg
Easy and Quick Vegetarian Chili


Ingredients:
olive oil, onion, bell pepper, corn, black beans, tomato sauce, water, sour cream, cheese

Directions:
Heat olive oil in a pot and cook onion and bell pepper until soft., Add all other ingredients except those for topping., Mix well., Simmer for 15 minutes to an hour to blend flavors, adding water if necessary., This may also be cooked in a crockpot.
Potato Potsticker Casserole #SP5


Ingredients:
wonton wrappers, sour cream

Directions:
Preheat oven to 350 degrees.
Peel film at corners of both containers to vent. Heat both containers in microwave for 4 minutes. Place warmed potatoes in a large bowl and stir in the sour cream.
Spread half of the potato/sour cream mixture in a 9x13 non-stick baking dish. Top with 1 cup of the cheese and sprinkle the bacon pieces on top. Top with a single layer of 12 wonton wrappers. Spread the remaining half of the potato mixture on top of the wonton layer. Finish with a second, single layer of the wonton wrappers. Sprinkle wontons with the remaining cheese. Cover with foil and bake 30 minutes.
Remove foil and bake uncovered for the final 10 minutes.
Grandma's Cheesy Potatoes


Ingredients:
green onion, reduced-fat sharp cheddar cheese, butter, pepper, frozen southern style hash brown potatoes, nonfat sour cream, paprika

Directions:
Preheat oven to 350 degrees., Combine first seven ingredients in a large bowl., Spoon into a 13 x 9 inch baking dish coated with cooking spray., Sprinkle with paprika., Bake for 1 hour or til bubbly.
Sicilian Tomato Sauce


Ingredients:
olive oil, onions, garlic cloves, chopped tomatoes, anchovy fillets, pitted black olives, capers, black pepper

Directions:
Heat the olive oil in a heavy saucepan.
Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
May be served with fish, chicken or cold meats.
Serve hot or cold.
South Carolina Shrimp Burgers


Ingredients:
mayonnaise, dill pickles, shallot, capers, pepper, panko breadcrumbs, large shrimp, mayonnaise, pepper, salt, cayenne pepper, green onions, bibb lettuce

Directions:
For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
Place a third of shrimp (1 cup], 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups] to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
Divide shrimp mixture into 4 (3/4-inch-thick] patties (about 1/2 cup each]. Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.
Kale and Chard Supreme
Category: side-dish
By ewzmom

This is a delicious blend of flavors primarily using kale and chard. I've brought it to picnics and potlucks and even the kids loved it!

Ingredients:
1 tablespoon olive oil
3 slices black forest ham, chopped
¼ cup chopped pineapple
¼ cup chopped red onion
2 bunches kale, chopped
2 bunches rainbow chard, chopped
¼ cup crumbled feta cheese
¼ cup slivered almonds
¼ cup dried cranberries

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir ham, pineapple, and onion until onion is tender and lightly browned, about 10 minutes. Add kale and chard; cover and cook until greens have reduced to half the size, about 7 minutes. Remove lid and toss mixture. Cover and cook until greens have softened, 3 to 4 minutes. Transfer kale and chard mixture to a large bowl. Stir in feta cheese, almonds, and cranberries.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 156.6
Fat: 7.3 g
Saturated fat: 1.9 g
Carbohydrates: 18.4 g
Sugars: 4.1 g
Dietary fiber: 3.8 g
Protein: 8.1 g
Cholesterol: 10.1 mg
Sodium: 358.5 mg
Betty Crocker's Savory Meatloaf


Ingredients:
lean ground beef, milk, Worcestershire sauce, fresh sage leaves, dried sage, salt, ground mustard, pepper, garlic cloves, garlic powder, egg, onion, chili sauce, barbecue sauce

Directions:
Heat oven to 350°F.
Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.