xiaoxl/recipe_data huggingface dataset:
Arugula Corn Salad With Bacon Recipe


Ingredients:
arugula, green onion, olive oil, white wine vinegar, ground cumin

Directions:
Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
Let the corn cool (can run under cold water to speed up the cooling], remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart.
If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.
Bread Machine Moravian Lovefeast Bread


Ingredients:
dry yeast, bread flour, orange zest, ground nutmeg, ground mace, salt, granulated sugar, unsalted butter, mashed potatoes, water, water, egg

Directions:
All ingredients must be at room temperature., Add ingredients in the order specified in your bread machine owner's manual., Set bread machine on standard bread making setting., Select crust light.
Seared Duck Breast Halves With Balsamic Cherry Reduction


Ingredients:
boneless skinless duck breast halves, extra virgin olive oil, salt, white wine, fresh cherries, honey, extra virgin olive oil, fresh sage, garlic clove, onion powder, fresh ground pepper

Directions:
To prepare marinade, whisk balsamic vinegar through pepper together until combined.
Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
Remove duck from marinade; reserve marinade.
Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
Remove to platter and keep warm.
Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
Taste and adjust for seasoning if needed.
Pour reduction (sauce] over duck and serve at once.
Wang Doodle


Ingredients:
celery, onion, ground beef, dry mustard, sugar, ketchup, vinegar, Worcestershire sauce

Directions:
Sear celery, onion and beef in skillet over medium heat., Add dry mustard, sugar, ketchup, vinegar, and Worcestershire sauce., Reduce heat., Cover and simmer about 20 minutes.
Hot Roasted Red Pepper and Artichoke Dip
Category: appetizers-and-snacks
By ROBYN050501

This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese, divided
1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar artichoke hearts, drained and chopped
1 loaf Italian bread, sliced

Directions:
Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth. Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese. Pour mixture into a slow cooker. Sprinkled the remaining mozzarella on top. Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 20 servings

Calories: 316.4
Fat: 19.9 g
Saturated fat: 9.5 g
Carbohydrates: 21.1 g
Sugars: 1.1 g
Dietary fiber: 2.4 g
Protein: 8.5 g
Cholesterol: 41.6 mg
Sodium: 430.8 mg
Crock Pot Honey-Mustard BBQ Short Ribs or Pot Roast


Ingredients:
short rib of beef, dijon-style mustard, garlic, honey, hickory flavored barbecue sauce, cornstarch, cold water

Directions:
Season ribs with salt and pepper, if desired.
Place in slow cooker.
In a bowl, combine mustard, minced garlic, honey, BBQ sauce, and more salt and pepper to taste.
At this point, you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking; just mix the 2 tbsp cornstarch in 2 tbsp water; add to sauce, stir.
(Remember to double the water and cornstarch if you have doubled the sauce recipe].
Pour the sauce over ribs.
Cover and cook on LOW, for 6-7 hours, or until tender.
The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot, stir and cook until thickened.
Note: the sauce recipe may be doubled if desired, for more sauce.
Banana Passion Fruit Smoothie


Ingredients:
bananas, bananas, passion fruit, soymilk, wheat germ, vanilla essence

Directions:
Slice the banana, halve the passionfruits and scoop out the seeds and fruit and add to the blender.
Add the soy milk, wheat germ, vanilla essence and ice cubes if adding, and blend on high until all the ingredients are well blended.
Serve.
Best Stained Glass Cookies


Ingredients:
butter, margarine, sugar, egg, honey, flour, baking soda

Directions:
Cream the butter and sugar; add in the egg, honey, and almond. Sift flour and baking soda together and add; use hands as needed to mix if the electric mixer isn't getting it.
Refrigerate two hours or overnight (you can make this days in advance and refrigerate up to 5 days before making in an airtight container.].
Crush the jolly ranchers in a plastic bag with a hammer, we use five different colors with separate bag for each one, and set aside in separate containers. (paper muffin cups work well and no dishes!].
Line two large baking pans with wax paper; roll out a little over 1/8 inch thick and cut out desired shapes of cookies. Using a clean, sharp knife cut out various shapes in the middle, rerolling scraps until all dough is used up. Place cookies on wax paper and bake at 375°F for 5 minutes (lightly golden]. Fill the areas that you had cut out in advance with crushed candies very full, as candies will melt down.
Bake at 375°F 3 more minutes (candies melted] and cool; peel off wax paper and store in an airtight container.
*NOTE: Placing a few slices of bread between the cookies will help soak up moisture and prevent the candy center from becoming too hard.
Creamy Mushroom Chicken


Ingredients:
chicken breasts, white wine, garlic powder, button mushrooms, salt, pepper, olive oil

Directions:
Preheat oven to 190 degrees. In a saute pan, heat the olive oil at medium heat. Salt and pepper the sliced-thin chicken breasts and brown on each side, about 2 minutes per side.
In an oven proof dish, mix together condensed soup, white wine, sliced mushrooms and a pinch of garlic powder. Place chicken breasts in the sauce.
Bake for about 20 minutes or until the chicken is cooked through.
Marjoram Chicken (Or Hens) in White Wine Sauce


Ingredients:
roasting chicken, margarine, butter, dry white wine, garlic powder, salt, pepper, cornstarch, water, chicken broth

Directions:
Rinse chicken/hens in cold water and pat dry. Arrange in baking or roasting pan.
Melt margarine and/or butter in small saucepan.
Stir in wine, marjoram, garlic powder, salt and pepper. Pour over chicken.
Roast at 350 degree F for approximately 20 minutes per pound. (Use a meat thermometer for accuracy of 'doneness' if you can.].
Remove chicken to serving plate.
Skim fat from remaining juices. Add chicken broth, water, and cornstarch to the drippings. Cook over medium-high heat until mixture thickens and begins to bubble.
Serve the sauce on the side with rice to accompany chicken.
Pineapple Lemonade


Ingredients:
sugar, seltzer water, fresh lemon juice, lemon slices, mint sprigs

Directions:
In a saucepan combine the sugar with 2 cups water, bring the mixture to a boil over moderately high heat, stirring until the sugar is dissolved, and simmer the syrup, undisturbed, for 10 minutes.
Let the syrup cool 1 hour in fridge and stir in the pineapple juice, the seltzer, and the lemon juice.
Pour the mixture into tall glasses filled with ice cubes and garnish the drinks with the lemon slices and the mint sprigs.
Tofu Nuggets


Ingredients:
flax seed meal, parmesan cheese, paprika, spinach, green peas, egg, extra firm tofu, salt, olive oil

Directions:
Combine the breadcrumbs, flaxseed meal, parmesean, and paprika in a small bowl.
Mix the vegetable puree and egg together in a flat bowl.
Slice or cube the tofu into bite sized pieces.  You can use any shape you want, including cookie cutters.  Sprinkle the tofu with the salt.
Dip the tofu into the egg mixture, then roll in the breadcrumbs until the tofu is completed coated and you can't see the puree.
Spray a large nonstick pan with cooking spray, heat the pan, then add the oil.
Cook the tofu over medium heat 3-4 minutes to a side, being careful not to overbrown.  Cook until the coating is crisp and golden on all sides.
Note:  the recipe for chicken nuggets is almost identical, but calls for using broccoli, spinach, sweet potato, or beet puree.
Montreal Saint-Germain


Ingredients:
white rum, pink grapefruit juice, strawberry syrup

Directions:
Combine all ingredients in a shaker and shake until very cold., Pour into martini glasses., Garnish with grapefruit slice.
Wake  Me up Martini


Ingredients:
citrus-infused vodka, grapefruit juice

Directions:
Measure all ingredients into a shaker with ice., Shake, strain, and serve.
Soda Farls


Ingredients:
all-purpose flour, cake flour, baking soda, salt, buttermilk

Directions:
Mix dry ingredients together.
Add buttermilk and stir.
Turn dough onto floured board and knead gently, forming a round, about 10-12 inches.
Cut into quarters.
Fry farls in a bit of butter, until browned and cooked through, about 5-7 minutes on each side. You may need to set them on end to help cook the sides.
Onion and Tomato Salad (Salata Bonjon-E-Rhumi-E-Piaz)


Ingredients:
tomatoes, onion, serrano chili, garlic clove, lemon juice, salt, fresh cilantro

Directions:
Alternate slices of tomatoes and onions on serving plate.  Mix remaining ingredients except cilantro; spoon over vegetables.
Sprinkle with cilantro.  Cover and refrigerated at least 1 hour.
Vegan Mapo Tofu


Ingredients:
tofu, shiitake mushrooms, vegetable broth, chili bean paste, fermented black beans, garlic cloves, ginger, szechuan peppercorns, low sodium soy sauce, honey, maple syrup, green onions, cornstarch, peanuts

Directions:
Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
Heat peanut oil in a wok.
Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
Add in chili bean paste and soy sauce mixture.
Stir until thick then add tofu. Heat for a minute.
Transfer to a serving dish then drizzle chili oil and sesame oil.
7.    Top with chopped peanuts.
Turkey Hill Ice Cream Cake


Ingredients:
butter, eggs, all-purpose flour, sugar, baking powder, salt, heavy cream, canola oil, sour cream

Directions:
Preheat oven to 350 degrees.
Grease the bottom of a 13" x 9" pan.
Heat butter until melted and then remove from heat.
Add ice cream, eggs, flour, sugar, baking powder, salt, heavy cream and canola oil then beat until smooth.
Pour into prepared pan and bake for 30-35 minutes.
Combine nuts, topping and sour cream then pour over warm cake.
Zucchini or Squash Casserole


Ingredients:
zucchini, squash, green pepper, onion, sharp cheddar cheese, olive oil, eggs, dried basil

Directions:
Preheat oven to 350 degrees F.
Combine all ingredients well in a large bowl.
Transfer to a baking dish that you have first brushed with olive oil to prevent sticking.
Bake for 45 minutes, or until top is browned lightly.
Candied Sweet Potatoes
Category: side-dish
By Dj

A delicious, sweet version of candied sweet potatoes.

Ingredients:
4 pounds sweet potatoes, quartered
1 ¼ cups margarine
1 ¼ cups brown sugar
3 cups miniature marshmallows, divided
ground cinnamon to taste
ground nutmeg to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes.  Drain, cool and peel. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 12 servings

Calories: 405.2
Fat: 18.9 g
Saturated fat: 3.3 g
Carbohydrates: 56.6 g
Sugars: 31.8 g
Dietary fiber: 5 g
Protein: 3.3 g
Sodium: 293.4 mg
Margarita Limeade on the Rocks


Ingredients:
frozen limeade concentrate, triple sec, water, lime wedge, salt

Directions:
Rub rim of cocktail glass with lime, rub rim of glass in margarita salt.
Combine limeade,tequila,triple sec & water in cocktail shaker; shake well.
Pour in cocktail glass with crushed ice.
Serve with lime slice.
For extra tang, squeese a small lime wedge over finished drink.
Wrecked Golf Cart


Ingredients:
Amaretto, vodka, cranberry juice, lime wedge

Directions:
Pour all three over ice., Mix well., Garnish with a lime wedge., If it is too strong, add 2 ounces of sprite.
Raspberry Heaven


Ingredients:
raspberry Jell-O gelatin, pudding, pudding, water, Cool Whip, frozen raspberries

Directions:
In a saucepan, combine raspberry jello, tapioca pudding, and vanilla pudding with 3 cups of water.  Heat to a boil and bubbles form. Cook for 3 min., stirring constantly.
Remove from heat and chill in refrigerator.
When chilled, fold in Cool Whip and 1/2 of a 12 oz pkg. of frozen raspberries.
Beef Under Pressure


Ingredients:
olive oil, garlic cloves, diced tomatoes, wine, mirepoix, bell pepper, kosher salt, dry oregano, rosemary, ground black pepper, flour

Directions:
Get the pressure cooker hotter than the devil and sear the roast on all sides in a little oil.
Then add everything else but the flour.
Cook under pressure for 45 minutes.
Fast cool under cold water and remove the meat to a plate.
Put the open cooker back on the burner.
Mix the flour with a little cold water and add to the boiling liquid to thicken.
Check for seasoning and smooth out with an immersion blender.
Bacon Water Chestnut Rolls
Category: appetizers-and-snacks
By Mary Ann Mueller

Quick and easy! Bacon-chestnut rolls covered in a mayonnaise and hot pepper sauce.

Ingredients:
1 (8 ounce) can water chestnuts, halved
½ pound sliced bacon, cut in half
¼ cup mayonnaise
½ cup packed light brown sugar
¼ cup tomato-based chili sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 24 rolls

Calories: 84.8
Fat: 6.1 g
Saturated fat: 1.7 g
Carbohydrates: 6.5 g
Sugars: 5 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 7.3 mg
Sodium: 131.9 mg
Chicken Ropa Vieja
Category: world-cuisine
By crcowley

Ropa Vieja is a mainstay of the Cuban-American diet. It's traditionally made with skirt steak, a stringy cut of meat with the poetic name fajita (girdle) in Spanish. This recipe uses chicken breast and is fantastic; the leftovers are even better. It is wonderful served with white rice and fried plantains or a pineapple-coconut slaw.

Ingredients:
1 ½ pounds skinless, boneless chicken breast
1 small onion, quartered
1  tomato, quartered
1  carrot, peeled and cut into 1 inch pieces
2 cloves garlic, peeled
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
½  green bell pepper, seeded and thinly sliced
½  red bell pepper, seeded and thinly sliced
¼ cup tomato puree
¼ cup dry white wine
1 teaspoon ground cumin, or to taste
salt and pepper to taste

Directions:
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.

Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 290.6
Fat: 10.6 g
Saturated fat: 2 g
Carbohydrates: 10.6 g
Sugars: 4.9 g
Dietary fiber: 2.4 g
Protein: 34.7 g
Cholesterol: 87.9 mg
Sodium: 151.1 mg
Cinnamon Butternut Squash Muffins


Ingredients:
banana, eggs, applesauce, white sugar, canola oil, salt, baking soda, baking powder, cinnamon, whole wheat flour, white flour, cinnamon, brown sugar

Directions:
In a stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar and oil until well blended.
In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.
Add the dry ingredients into the wet ingredients and mix until batter forms.
Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping, if desired.
Bake at 350°F.  Regular size muffins for 16-18 minutes.  Mini muffins for 13-15 minutes.
Makes 24 regular size muffins, 48 mini muffins.
Snow Cone Topping
Category: desserts
By JONAR

Fruit flavored snow cone toppings.

Ingredients:
1 (4 ounce) packet sweetened tropical punch flavored drink mix powder
¾ cup water

Directions:
Combine drink mix and water in squeeze bottle; seal and shake well to blend.  Squeeze over shaved ice.

Prep time: 3 mins
Total time: 3 mins
Yields: 6 servings

Calories: 70
Carbohydrates: 17.8 g
Sugars: 17.8 g
Sodium: 1.7 mg
Sweet 'n' Sour Salad Dressing


Ingredients:
canola oil, sugar, cider vinegar, lemon juice, salt, ground mustard, paprika

Directions:
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well.
Serve over salad greens.
Freaky Finger Cookies


Ingredients:
"dried cranberries"

Directions:
"Cut bars in half length-wise, then warm slightly in the microwave so that they are more pliable (5-10 seconds]. Form fingers by pinching in the sides of the bars in two places. Slightly press down one end and add a small piece of dried fruit or a pumpkin seed for a fingernail. Ta da -- a freaky finger cookie!"
Quick Cucumber Salad
Category: salad
By diane bartels

This is a very quick and cool summer salad, but it's also good year-round. Serve cold or at room temperature.

Ingredients:
2 cups thinly sliced and peeled cucumber
salt to taste
¼ cup white balsamic vinegar
2 tablespoons olive oil  (Optional)
1 teaspoon white sugar
½ teaspoon dried dill weed
2  tomatoes, chopped, or more to taste

Directions:
Spread cucumber slices in a thin layer on a large platter. Sprinkle salt generously over the cucumber. Let salt soak into cucumber slices for about 30 minutes. Transfer cucumber to a colander and rinse with cold water; drain thoroughly and transfer to a dry surface. Pat cucumbers dry with paper towel. Whisk vinegar, olive oil, sugar, and dill together in a large bowl. Add cucumber slices and tomatoes; toss to coat.

Prep time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 63.4
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 5.3 g
Sugars: 3.5 g
Dietary fiber: 0.9 g
Protein: 0.7 g
Sodium: 6.2 mg
Curried Cashew, Pear, and Grape Salad
Category: salad
By CHRISTYG

Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this.  We call it 'The Good Salad.'

Ingredients:
¾ cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
½ teaspoon kosher salt
½ teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
½ cup olive oil
salt and black pepper to taste
1 (10 ounce) package mixed salad greens
½ medium Bosc pear, thinly sliced
½ cup halved seedless red grapes

Directions:
In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 371.5
Fat: 30.7 g
Saturated fat: 6.2 g
Carbohydrates: 21.4 g
Sugars: 12.7 g
Dietary fiber: 2.3 g
Protein: 5.9 g
Cholesterol: 11.7 mg
Sodium: 623.9 mg
Sauteed Mushrooms and Scallops
Category: seafood
By Evelyn Chartres

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Ingredients:
2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

Directions:
Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes. Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 servings

Calories: 213.6
Fat: 8.8 g
Saturated fat: 4.9 g
Carbohydrates: 11.7 g
Sugars: 2.9 g
Dietary fiber: 2.7 g
Protein: 23.3 g
Cholesterol: 70.9 mg
Sodium: 698.9 mg
Ellie's Stuffed Mushrooms


Ingredients:
fresh mushrooms, Italian sausage, parmesan cheese

Directions:
Clean mushrooms.  Remove and dice the stems and set aside. Brown the sausage until no longer pink, adding the diced mushroom stems when the sausage is nearly done.   Add the soup, cheese and breadcrumbs to the mixture and mix well.   Remove from heat.
Stuff the mushroom caps with the sausage mixture and transfer to an oven-proof casserole dish.  Bake at 350 degrees for 30-40 minutes or until piping hot -- baking time will vary a little based on the size of the mushrooms.  Serve immediately.