xiaoxl/recipe_data huggingface dataset:
Miso Flavoured Salmon in Foil Packets


Ingredients:
miso, sake, sugar, butter, onion, carrot, red bell pepper, mushroom, salmon fillet

Directions:
Mix miso, sake, and sugar in a small bowl until well combined.
On a large sheet of aluminum foil place the butter then onion,carrot, bell pepper and mushroom.
Place the salmon on the top of vegetables.
Spread the Miso mixture on the salmon. Fold the foil and seal the edges to make a packet.
Place foil packet in a large frying pan.
Pour water into the frying pan about 2cm, cover & steam for 15 minutes.
Zesty Onion Burgers


Ingredients:
ground beef, celery, water, ketchup, Worcestershire sauce, prepared mustard

Directions:
In a large skillet, cook beef and celery over medium heat until meat is no longer pink; drain.
Add the soup, water, ketchup, Worcestershire sauce, and mustard.
Bring to a boil, then reduce heat and simmer, uncovered, for about 20-25 minutes or until thickened, stirring occasionally.
Serve on buns.
Fruit Salad in a Pineapple Boat


Ingredients:
fresh pineapple, cantaloupe, fresh strawberries, fresh blueberries, lime juice, fresh strawberries, low-fat plain yogurt, honey, lime juice, lime zest, vanilla extract

Directions:
Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell.
Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.
In a small bowl, combine the sauce ingredients. Serve with fruit.
Orzo with Sun-Dried Tomatoes and Kalamata Olives
Category: world-cuisine
By Karli Shanklin

A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.

Ingredients:
⅔ cup orzo pasta
½ cup chopped sun-dried tomatoes
½ cup pitted kalamata olives
½ cup pesto
½ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 828.1
Fat: 51.1 g
Saturated fat: 13.4 g
Carbohydrates: 65.2 g
Sugars: 8 g
Dietary fiber: 5.8 g
Protein: 30.4 g
Cholesterol: 37.6 mg
Sodium: 1618.1 mg
Tara's Sweet and Chunky Chicken Salad
Category: salad
By ABBIE 'N LILLI'S MOM

A sweet, but healthy chicken salad. The sweet secret is dried cranberries. Awesome on homemade bread or on crackers. I spread cream cheese on the bread or crackers, and top with chicken salad.

Ingredients:
1 (10 ounce) can chunk chicken, drained
2 tablespoons mayonnaise
⅛ cup chopped dill pickle
⅛ cup chopped onion
2 tablespoons sunflower seeds
¼ cup dried cranberries

Directions:
Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 216.8
Fat: 13.4 g
Saturated fat: 2.6 g
Carbohydrates: 8 g
Sugars: 5.3 g
Dietary fiber: 0.9 g
Protein: 16.3 g
Cholesterol: 46 mg
Sodium: 454 mg
Preserved Lemon and Edamame Tapenade


Ingredients:
edamame, garlic, ginger, preserved lemon, parsley, soy sauce, olive oil, kosher salt, ground black pepper

Directions:
Combine all in your food processor and pulse., Check flavor and adjust seasoning, if desired., Serve with pita chips, potato chips or whatever you like.
Red, White, and Blue Jello


Ingredients:
berry blue gelatin mix, unflavored gelatin, sugar, vanilla yogurt, water

Directions:
Bring 2 cups of water to a boil.  Pour over red jello, mix well for 2 minutes (as directed on package.]  Fill a 2 cup measure with ice, and add water to make 2 cups ice water.  Add to jello, stirring until almost all ice is melted.  Fish out any remaining pieces if necessary.
Pour into a 13x9x2 inch pan with cover.  Freeze 10-15 minutes until set.  (I don't know how long it takes to set in the fridge.].
Bring 2 cups of water to a boil.  (If you are adding sugar, stir it into the gelatin before adding the water.]  Pour water over 3 packs unflavored gelatin, mix well for 2 minutes (as directed on package.]  Instead of adding cold water, add vanilla flavored yogurt, mix well. Quickly pour over red layer, and stick in freezer to set.  (I found that the white layer set much quicker than the others, and needed smoothing out to look even.].
Prepare the blue layer exactly like the red layer in step one.  Pour over the white layer.  Set in the freezer if you need it quickly, or set in the fridge for several hours.  k.
I didn't unmold mine, it looks pretty in the clear pan I made it in, and stayed intact when removed with a spatula.  If you have a trifle bowl, I think it would make a beautiful presentation - you could do a 1/2 layer of red, then white, then blue, then red, then white, then blue again.  I'll have to see if I can borrow a trifle bowl :].
Red Rice


Ingredients:
onion, garlic clove, tomatoes, chicken broth, butter, olive oil, salt, pepper, green chili peppers, green onions

Directions:
In a medium sauce pan, sautee onion and garlic in butter and olive oil until soft.
Stir in rice, tomatoes, chicken broth, salt, and pepper.
Heat to boiling and cover.
Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed.
Fluff up rice with a fork spoon into a serving bowl.
Garnish with several green chili peppers, chopped green onions, etc.
Cheesy Potato & Italian Sausage Balls #5FIX


Ingredients:
Italian sausage, sun-dried tomato pesto, panko breadcrumbs

Directions:
Combine potatoes, sausage, cheese, pesto and 1/2 cup of bread crumbs in a mixing bowl.  Mix thoroughly.
With wet hands, roll potato mixture into 1 1/2 inch balls.  Place remaining bread crumbs on a large plate.  Roll each potato ball in bread crumbs.  Make sure they are evenly coated.
Place poatao balls on a large plate or pan and put in fridge for at least 30 minutes or until ready to use.
Meanwhile, preheat oven to 380 degrees.
Place potato balls on a large non-stick cookie sheet.  Bake for 20 minutes and golden brown.
**serve with your favorite marinara sauce**.
Crispy Shrimp Wontons


Ingredients:
wonton wrappers, chive & onion cream cheese, baby shrimp, plum sauce, fresh chives

Directions:
Heat oven to 375°F Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased mini muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 mini muffin cups.
Bake 5 to 8 minutes or until golden brown and crisp.
Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top with 3 to 5 shrimp.
Bake 1 minute longer or until cream cheese is soft. Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.
Peruvian Lomo Saltado
Category: world-cuisine
By Perricholi

This is a traditional, very easy dish to make.  I might add that it's very popular with finicky kids and adults as well.

Ingredients:
1 (16 ounce) package frozen French fries
vegetable oil as needed
1 pound beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1  yellow chili pepper (preferably Peruvian aji amarillo)
¼ cup distilled white vinegar
1 dash soy sauce to taste
2 tablespoons chopped fresh parsley

Directions:
Prepare the bag of French fries according to package directions. While the French fries are cooking, heat the oil in a frying pan over medium-high heat.  Season the sliced meat with salt and pepper to taste.  Fry the meat until just cooked, and the juices begin to release.  Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent.  Stir in the tomato and aji amarillo; cook until the tomato softens.  Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes.  Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 498
Fat: 27.3 g
Saturated fat: 8.2 g
Carbohydrates: 37.8 g
Sugars: 6 g
Dietary fiber: 4.6 g
Protein: 26.3 g
Cholesterol: 73.7 mg
Sodium: 606.1 mg
Instant Pot® Rice Pudding
Category: desserts
By fabeveryday

This rice pudding recipe couldn't be easier when made in your Instant Pot® or other multi-functional pressure cooker. Raisins add sweetness and texture.

Ingredients:
1 cup long-grain rice
2 cups 2% milk
1 ½ cups water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
8 ounces sweetened condensed milk
¾ cup raisins

Directions:
Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot®). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 331.8
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 63.8 g
Sugars: 35.2 g
Dietary fiber: 1.3 g
Protein: 8.4 g
Cholesterol: 19.4 mg
Sodium: 112.6 mg
Roasted Cranberry & Brie Grilled Cheese Sandwich


Ingredients:
cranberry sauce, Baked Cranberry Sauce, butter

Directions:
Softened butter works best on a grilled cheese. Just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will be grilled.
Smear the brie and roasted cranberries onto the side of the bread that is not buttered. And sandwich it with another buttered slice(with butter on the outside]. All this butter and cheese is making me hungry!
In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don’t need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!
Sugar Snap Pea and Berry Salad
Category: salad
By Paula

A delicious summer salad made with your favorite berries.

Ingredients:
½ pound sugar snap peas, trimmed
1 cup fresh raspberries
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 pinch sugar
salt and pepper to taste
1 cup fresh blueberries
2 cups torn mixed salad greens

Directions:
Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside. Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice. In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

Prep time: 15 mins
Cook time: 2 mins
Total time: 50 mins
Yields: 6 servings

Calories: 88.6
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 10.5 g
Sugars: 4.4 g
Dietary fiber: 3.3 g
Protein: 1.6 g
Sodium: 6.2 mg
Triple Nut Candy


Ingredients:
walnut halves, pecan halves, brazil nut, butter, sugar, heavy whipping cream, light corn syrup

Directions:
Place the walnuts, pecans and brazil nuts in a single layer on a baking sheet.
Bake at 350 for 4-8 minute or until toasted and golden brown, stirring once.
Cool on a wire rack.
Line an 8-inch square pan with foil; grease the foil with butter and set aside.
In a heavy saucepan, combine sugar, cream and corn syrup.
Bring to a boil over medium heat, stirring constantly.
Stir in toasted nuts.
Cook, without stirring, until a candy thermometer reads 238 degrees (soft ball stage].
Remove from heat.
Stir with a wooden spoon until creamy and thickened.
Quickly spread into prepared pan; cool.
Cover; refrigerate for 8 hours or overnight.
Using foil, lift candy out of pan; discard foil.
Cut candy into squares.
Stor in an airtight container in refrigerator.
Couscous With Mint-Yogurt Sauce


Ingredients:
onion, carrot, olive oil, couscous, currants, salt, mustard, cinnamon, cumin, chili powder, sugar, plain nonfat yogurt, mint leaf, garlic clove, honey, salt

Directions:
Saute the onion in the olive oil for 2-3 minutes.  Stir in dry couscous and toast for 3 minutes.  Add chicken stock, carrot, currants, apricots, and spices.  Cover and cook for 5 minutes.
In a separate bowl, mix the yogurt, mint, garlic, honey, orange juice concentrate, and salt.
Combine ingredients and refrigerate for at least one hour.  Garnish with a few mint leaves.
Pumpkin and Chive Frittatas


Ingredients:
olive oil, pumpkin, chives, eggs, low-fat milk, soymilk, rocket

Directions:
Preheat oven to 180°C  Lightly grease a non-stick muffin tray. The silicon muffin trays are perfect for this dish.
Heat the oil in a non-stick pann over medium heat. Add pumpkin and cook, stirring, for 5 minutes or until tender. Cool.
Stir in cheese and chives.
Spoon into the prepared trays.
In a jug, whisk the eggs and milk. Season to your preference.
Pour the egg mixture over the pumpkin in the trays. The muffin trays should be 3/4 full.
Sprinkle with pepitas.
Bake for 35 minutes or until set.
Allow to stand for 5 minutes, then cool on a rack.
Serve with wild rocket leaves.
Broccoli Rabb, Guinness Black Lager and Celtic Cheaddar Bisque


Ingredients:
bay leaves, leeks, fresh garlic cloves, broccoli raab, fine sea salt, white pepper, all-purpose flour, lager beer, heavy cream, ground nutmeg, fresh thyme, winter savory, parsley, cheddar cheese

Directions:
In a Dutch oven cook bacon until crisp, remove and reserve 2-tablespoons bacon grease.
Add bay leaves, leeks, Serrano pepper, garlic and broccoli rabb. Season with sea salt and white pepper. Saute vegetables 6-8 minutes.
Deglaze with 1/4 cup *Gunness Black Lager.
Add Guinness Black Lager, chicken stock, heavy cream and nutmeg,  Bring to a full boil and reduce to a simmer for 10-minutes.
Fold in fresh chopped herbs and simmer 2-3 minutes.
Fold in Celtic Cheddar cheese stirring until Bisque has thickened. Remove Bisque from heat and discard bay leaves.
Puree bisque with a hand blender or in batches.
Season Bisque to taste with sea salt and white pepper. Serve in warm bowls.
Garnish with chopped bacon and Celtic Cheddar Cheese.
*CHEF'S NOTE: The 2nd bottle is for the Chef.
Mandu-Pi/Dumpling Wrappers


Ingredients:
flour, salt, water, flour

Directions:
Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a few minutes until the dough gets a little softer. Put it in a plastic bag to keep it from the air and let it sit for 10 to 30 minutes on the kitchen counter.
Take the dough out of the plastic bag. It will be a little softer and moist and easier to handle. Knead it for 5 to 7 minutes, until it’s smooth and elastic.
Place the dough on a cutting board dusted with a bit of flour and divide it into 2 equal pieces. Put one half into the plastic bag to keep it from getting dried out as your work on the other half.
Cut the piece of dough into 8 equal sized pieces. Roll each piece out with a rolling pin into 5½ to 6 inch round circle disks. They should be a little thinner on the edges than in the middle, because we’ll eventually be pinching the edges together when we make mandu, so you don’t want them too thick and doughy.
Take the second half out of the bag and make mandu wrappers out of it using the same method.
Use them right away to make mandu, or freeze them for later.
Cream Cheese, Bacon and Spinach Dip


Ingredients:
cream cheese, bacon, frozen spinach

Directions:
Grill bacon until well-cooked, but not crispy. If you do this on a rack above an oven tray, much of the fat will drip away. The time will vary according to the type of bacon. Cool bacon for a few minutes, then chop into very small pieces.
Microwave frozen spinach according to directions on the package.   Drain any liquid.
In a medium sized bowl, mix all the ingredients together until well-blended, then transfer to a nice serving bowl.
Cover with glad wrap and cool in the fridge. If you can prepare this a few hours ahead of time, the flavours will intensify, but it is fine straight away.
Greek Style Lentils


Ingredients:
lentils, onion, garlic cloves, extra virgin olive oil, bay leaf, tomatoes, tomato paste, fresh ground black pepper, vinegar, red wine

Directions:
Wash and sort lentils.  Put them and 2 qts. water over medium heat.
When they begin to simmer, add everything else.
Continue to simmer, uncovered, until they are cooked and sauce is thickened, about 30 minutes.
--Tasty Dish's-- Banana Pudding in 2 Minutes


Ingredients:
banana, plain yogurt, ground nutmeg, pure vanilla extract

Directions:
Mash the banana then add the plain yogurt and stir until very creamy., Stir in the nutmeg and vanilla extract., Yield is estimated.
Skillet Rosemary Chicken


Ingredients:
kosher salt, fresh rosemary, garlic clove, red pepper flakes, olive oil, chicken breasts, cremini mushrooms

Directions:
Preheat the oven to 450°F  Cover the potatoes with cold water in a saucepan and salt the water.  Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.  Transfer the paste to a bowl.  Stir in the juice of 1 lemon and the olive oil.  Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat.  Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes.  Turn the chicken; add the mushrooms and potatoes to the skilled and drizzle with the juice of the remaining lemon.  Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered until the chicken is cooked through and the skin in crisp, 20 to 25 minutes.
Better Than Sex Aka Texas Dessert


Ingredients:
flour, pecans, oleo, butter, cream cheese, Cool Whip, powdered sugar, Jello Instant Vanilla Pudding Mix, milk, instant chocolate pudding mix, milk, Cool Whip, chocolate bar

Directions:
Mix together in processor the flour, chopped pecans and butter.
Spread into 9x13 pan and bake 15 minutes at 350º.
Let cool completely.
In medium bowl mix together cream cheese, powdered suar and cool whip.
Mix well; spread over cool crust.
Prepare Vanilla Pudding using only 1-3/4 cup milk.
Spread over cream cheese layer.
Prepare Chocolate Pudding using only 1-3/4 cup milk.
Spread over Vanilla Pudding layer.
Top with remaining cool whip.
Grate Hersheys Chocolate Bar over the top (I like to mix the Dark Chocolate& Milk Chocolate].
Sprinkle with Chopped Pecans if desired.
Cover.
Chill overnight.
Thai Vegetable Tofu Soup


Ingredients:
garlic cloves, vegetable broth, soy sauce, firm tofu, fresh cilantro, fresh cracked pepper

Directions:
In a deep saucepan heat vegetable oil and sautee garlic until golden brown., Add soy sauce and let it bubble and sizzle before adding the vegetable broth., Bring to a boil., Turn down heat and add the remaining ingredients., Simmer for 5 minutes., I like my vegetables crunchy.
Applesauce Streusel Cake


Ingredients:
cake flour, baking soda, cinnamon, allspice, light brown sugar, butter, applesauce, sour cream, vanilla, egg, cake flour, brown sugar, granulated sugar, cinnamon, fresh nutmeg, butter, pecans

Directions:
Preheat oven to 350 degrees. Spray a 9 inch round springform pan or an 8 inch square metal pan with flour-added cooking spray.
In a medium mixing bowl, thoroughly stir together flour, soda, cinnamon, allspice and brown sugar; set aside.
In a large bowl, mix melted butter, applesauce, sour cream, vanilla and egg.
Add the dry ingredients to the liquid ingredients and stir until mixed. Pour into pan.
Make streusel. In a mixing bowl or food processor, mix together all dry ingredients then cut in butter.
Sprinkle over top of cake.
Sprinkle nuts over top of streusel.
Bake for 40-45 minutes or until golden brown around edges.
Cool slightly. Remove sides of pan and cut into triangles.
Thai Clear Soup With Sweet and Sour Chile


Ingredients:
chicken broth, garlic cloves, ginger, rice vinegar, soft brown sugar, chicken breast, scallions, lemongrass, fresh cilantro leaves

Directions:
If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak for 30 minutes.
Place the broth, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly, until gently simmering.
Add the chicken, scallions, lemongrass, red chile, and Chinese mushrooms, if using, and continue to simmer for 15 to 20 minutes until chicken is cooked through.
Taste and adjust the seasoning, remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.
Sandwich Spread


Ingredients:
hard-boiled eggs, dill pickle, onion, green pepper, celery, chili sauce, garlic powder, dill weed, mayonnaise

Directions:
Grind the Spam in food processor or meat grinder., Add rest of ingredients except mayonnaise and mix., Stir in enough mayonnaise for spreading consistency., Store covered and refrigerated.
Mint Vinegar


Ingredients:
fresh mint leaves, white vinegar, fresh mint leaves

Directions:
Pour vinegar over mint. Cover tightly and steep 2-3 weeks.
Strain into decorative bottle. Press the mint leaves against the strainer to extract all the vinegar.
A few mint leaves may be added for decorative purposes.
Kielbasa Sausages and Celery Slow Cooker Recipe


Ingredients:
water, garlic cloves, green bell peppers, yellow onion, bay leaf, seasoning salt, sausages, black pepper, paprika, curry powder, garlic cloves, onions, bay leaf, celery

Directions:
Pour 1.5 cups water in crockpot.
Chop 1.5 tablespoons green bell pepper.
Chop 1/2 tablespoon yellow onion.
Pour into crockpot.
Add a pinch of crushed bay leaf.
Add a dash of Seasoned Salt.
Stir 50 times.
Put crockpot on high for "2 hour" setting.
Comeback in 30 minutes.
Reduce to low "2 hour" setting.
Chop sausages into 1/2 inch pieces.
mince garlic cloves.
Throw into a plastic Ziplock bag.
Add dry seasonings to bag.
Shake bag vigorously for 2 minutes- you want seasonings to spread.
Put bag in fridge for 4 hours to marinate.
After 4 hours, take bag out of fridge.
Heat a skillet to medium-high heat.
Oil pan  using 1 teaspoon vegetable oil.
Wait for oil to sizzle.
chop 1 large  stalk celery.
Place sausages on skillet for 1.5 minutes on each side, or until brown.
For the last 1/3 of sausages, place on skillet with 1 stalk celery.
Place sausages in a bowl and set aside when done.
Strain vegetable broth in crock-pot with a strainer.
Add 1.5 more cups of water to broth; if most of it burnt off.
Put broth back into crock-pot.
Pour celery and sausages into crock-pot, with broth.
Stir 50 times.
Put crockpot on 8 hour setting on "low".
Cook for 6,5 hours, then serve.