xiaoxl/recipe_data huggingface dataset:
Chicken Jambalaya Packets


Ingredients:
Uncle Ben's converted brand rice, boneless skinless chicken breast halves, smoked sausage, tomato sauce, sugar, salt, garlic cloves, fresh parsley, cayenne pepper, green bell pepper, green onion

Directions:
Preheat oven 450 degrees.
Spray sheets of heavy duty aluminum foil with nonstick cooking spray; set aside.
Cut chicken into 1 inch strips and pat dry with paper towel.
Season chicken strips with Cajun seasoning.
In a small bowl combine tomato sauce, sugar, salt, garlic, dehydrated onions, fresh parsley, dried Italian seasoning, cayenne and bell pepper.
In a large bowl combine cooked rice, tomato mixture, seasoned chicken strips and smoked sausage slices.
Center one-fourth of mixture on each sheet of greased foil, leaving room for heat circulation inside.
Repeat to make four packets and place on baking sheet.  Two baking sheets may be required.
Bake 15 - 20 minutes.
Open packet as directed above and top with green onions.
Even better the next day!
Burgundy Burgers


Ingredients:
ground beef, olive oil, garlic cloves, Burgundy wine, Dijon mustard

Directions:
Mix all ingredients together and form 6 patties.
Grill or cook to desired doneness.
Or, pat into a 9x5-inch meatloaf pan and bake at 375F for 30 minutes or until cooked through.
Ham Roll Ups II
Category: appetizers-and-snacks
By JULIE STEVENS

Cheddar cheese is blended with the usual cream cheese for these attractive little ham spirals, giving them an extra splash of flavor and color. You'll get plenty of requests for the recipe.

Ingredients:
1 pound thinly sliced cooked ham
3 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
1 bunch green onions

Directions:
In a medium microwave safe bowl, mix cream cheese and Cheddar cheese. Microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth. Lay ham slices flat, and spread with cheese mixture. Place one green onion parallel to one edge of each ham slice. Tightly roll the ham slices into thin logs around the green onions. Slice the logs into 1/4 to 1/3 inch wide rings. Arrange rings flat on a large serving platter. Cover and chill until serving.

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

Calories: 534
Fat: 46.7 g
Saturated fat: 27.2 g
Carbohydrates: 4 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 25 g
Cholesterol: 146.4 mg
Sodium: 1063.7 mg
Slow-Roasted Turkey Breast With Gravy


Ingredients:
turkey breast, salt, onion, garlic cloves, butter, flour, broth, chicken broth

Directions:
Adjust your oven rack to the lowest position. Preheat oven to 250°F.
Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast – making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F – roughly 2 1/2 hours.
When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
Serve the turkey breast and gravy with some mashed potatoes.
Italian Marinated  Seafood Salad
Category: salad
By Domenica Ann

This is my own original recipe. Serve over ribbons of radicchio, romaine, spinach, or any favorite salad greens, mixed with paper thin slices of red onion, along with some crusty fresh Italian bread for dipping.

Ingredients:
½ pound sea scallops
¼ pound medium shrimp
½ pound fresh mussels
¼ pound calamari rings
½ cup pitted kalamata olives
2 tablespoons lemon juice
⅓ cup olive oil
1 large clove garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
¼ teaspoon red pepper flakes
1  lemon, sliced
1 medium red onion, thinly sliced
6 cups mixed salad greens
freshly ground pepper to taste
salt

Directions:
Bring a large pot of water to boiling.  Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels. Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour. Divide salad greens onto 6 plates or salad bowls. Spoon  seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.

Prep time: 30 mins
Cook time: 2 mins
Total time: 32 mins
Yields: 6 servings

Calories: 264.7
Fat: 16.9 g
Saturated fat: 2.4 g
Carbohydrates: 10.3 g
Sugars: 1.3 g
Dietary fiber: 2.6 g
Protein: 19.3 g
Cholesterol: 95.9 mg
Sodium: 405 mg
Blue Cowgirl


Ingredients:
blue curacao, Cointreau liqueur, lime slice

Directions:
HALF-FILL A COCKTAIL SHAKER with ice and add the gin, blue curaçao, and Cointreau. Cover the shaker and shake vigorously until well chilled.
STRAIN THE COCKTAIL into a martini glass, garnish the rim of the glass with the lime slice, and serve right away.
Ham and Cheese Breakfast Quiche
Category: breakfast-and-brunch
By BOBKAT2000

Here's one great idea for what to do with that leftover ham!! My picky eaters loved it and it is easy to make!

Ingredients:
2 (12 ounce) packages frozen hash brown potatoes
⅓ cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese
2  eggs
½ cup heavy whipping cream

Directions:
Preheat oven to 425 degrees F (220 degrees C). Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan. Bake at 425 degrees F (220 degrees C) for 25 minutes. Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese. Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 to 6 servings

Calories: 461.2
Fat: 32.9 g
Saturated fat: 19.1 g
Carbohydrates: 25.2 g
Sugars: 0.4 g
Dietary fiber: 1.9 g
Protein: 17.6 g
Cholesterol: 175.6 mg
Sodium: 663.1 mg
Cheese's Baked Macaroni and Cheese
Category: meat-and-poultry
By Melinda Steele StCyr

I got this recipe from my sister, whom I nicknamed Cheese when we were little girls. Now that we're adults, the name still sticks and my children call her Auntie Cheese. Needless to say, with a nickname like Cheese, her Baked Mac and Cheese is definitely the best around.

Ingredients:
1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces
1 (8 ounce) package elbow macaroni
⅓ cup butter
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk
1 (10 ounce) package sharp Cheddar cheese, cubed
salt and ground black pepper to taste
1 cup dry bread crumbs, or more as needed

Directions:
Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside. Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent.  Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth. Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper. Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 600.4
Fat: 38.3 g
Saturated fat: 19 g
Carbohydrates: 39.2 g
Sugars: 5.5 g
Dietary fiber: 2.1 g
Protein: 24.1 g
Cholesterol: 101 mg
Sodium: 911.5 mg
Salmon with Maple Balsamic Glaze


Ingredients:
maple syrup, garlic, olive oil, salt, pepper, salmon steaks, salmon fillet

Directions:
In a small saucepan, mix maple syrup, balsamic vinegar, orange juice, and garlic together.
Bring the mixture to a boil, reduce heat and simmer for about 5 minutes or until mixture is reduced.
Remove from heat and stir in oil.
Marinate salmon for 10 minutes, and then remove from marinade.
Sprinkle salt and pepper on the salmon.
Liberally brush salmon with the marinade.
Broil (or grill over medium coals] 4 to 5 inches from heat for 12 minutes per inch of thickness.
For fillets – baste again with marinade half way through cooking time.
For steaks – turn half way through cooking time and baste with marinade.
Dim the dining room lights and light the candles on the dinner table.
Serve with small boiled whole new potatoes, steamed asparagus, and a bottle of your favourite white wine.
Savoy Cabbage and Mushrooms
Category: side-dish
By lilifee

A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.

Ingredients:
1 tablespoon olive oil
1  savoy cabbage, sliced
1 (8 ounce) package sliced fresh mushrooms
½ teaspoon dried cilantro
salt to taste
½ cup vegetable broth

Directions:
Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 76.7
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 9.4 g
Sugars: 3.9 g
Dietary fiber: 4.2 g
Protein: 4.1 g
Sodium: 131 mg
Basil Lemon Garlic Bread


Ingredients:
olive oil, butter, dried basil leaves, cayenne pepper, lemon juice, lemon peel, fresh garlic

Directions:
Slice French bread diagonally into 1 1/2-inch slices, cutting two-thirds through loaf.
Heat oven to 400'.
In small bowl stir together all remaining ingredients.
Brush cut sides of French bread with olive oil mixture.
Wrap in aluminum foil; place on cookie sheet.
Bake for 15 to 20 minutes or until heated through.
My Nana's Curried Sausages


Ingredients:
sausage, onions, water, salt, pepper, flour, sugar, water, curry powder, Worcestershire sauce, tomato sauce, malt vinegar

Directions:
Grill the sausages., Slice and set aside., In a pot melt some butter and fry sliced onions., Once cooked, add first measure of water., Season to taste., Mix together the remaining ingredients and add to the pot to thicken., Add the sausages to heat through., Serve with creamy mashed potato and seasonal vegetables.
Best Chicken Panini
Category: main-dish
By thedailygourmet

I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.

Ingredients:
10 slices  sourdough bread
10 teaspoons butter
1 (22 ounce) package grilled chicken strips
1 (2.5 ounce) package precooked bacon
1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
1 medium avocado, peeled and thinly sliced
1 medium Roma tomato, sliced
5 teaspoons fresh basil pesto

Directions:
Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes. Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches. Reassemble sandwiches and cut in half. Serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 5 sandwiches

Calories: 683.3
Fat: 40.1 g
Saturated fat: 17.3 g
Carbohydrates: 36.5 g
Sugars: 2.9 g
Dietary fiber: 4.2 g
Protein: 44.3 g
Cholesterol: 184.2 mg
Sodium: 1814.6 mg
Butch's Caramels


Ingredients:
brown sugar, brown sugar, sweetened condensed milk, butter, cream of tartar, vanilla

Directions:
Add all ingredients to heavy saucepan and cook over medium heat until you have reached the softball stage or 247/248 on your candy thermometer. You can continue to  cook for a bit longer if you like a bit harder caramel but this will give you firm yet chewy caramel.
Remove from heat and add vanilla. Spray a 9 x 13 baking dish with cooking spray then sprinkle in your desired amount of nuts and pour caramel over. Let them cool and cut into squares. Wrap in freezer paper or wax paper and enjoy.
If you double this recipe it makes a full jelly roll pan.
Slow Cooker Upside Down Chicken Pot Pie


Ingredients:
boneless skinless chicken thighs, pepper, celery ribs, Bisquick baking mix, milk

Directions:
Place chicken in 3 1/2- to 4-quart slow cooker.
Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
Cover and cook on Low heat setting 8 to 10 hours.
About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
Meanwhile, gently stir frozen vegetables into chicken mixture.
Increase heat setting to High. Cover and cook 15 minutes.
Remove bay leaf.
For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
Orzo with Feta, Cucumber and Tomato
Category: salad
By Michaelc

Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.

Ingredients:
1 ¼ cups orzo pasta
1 cup chicken broth
1 cup water
1  red bell pepper, seeded and chopped - divided
2 tablespoons olive oil
2  cucumbers, peeled and chopped
2 cups crumbled feta cheese
2  roma (plum) tomatoes, seeded and chopped
1  red onion, very thinly sliced and cut into 1-inch pieces
1 cup pitted Kalamata olives, coarsely chopped
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons olive oil
salt and ground black pepper to taste

Directions:
Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool. Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 55 mins
Yields: 10 servings

Calories: 272.9
Fat: 15.9 g
Saturated fat: 5.8 g
Carbohydrates: 24.8 g
Sugars: 3.6 g
Dietary fiber: 1.8 g
Protein: 8.5 g
Cholesterol: 26.7 mg
Sodium: 559.8 mg
Easy Upside-Down Pizza Casserole
Category: main-dish
By Jenni

I can't recall where I got this recipe from, but it is a very simple casserole that is very good too! Your little ones will love it for sure!

Ingredients:
1 ½ pounds lean ground beef
1 (15 ounce) can pizza sauce
1 (4 ounce) can sliced mushrooms, drained  (Optional)
¼ cup sliced pitted ripe olives
1 cup shredded mozzarella cheese, or more to taste
1 (10 ounce) can refrigerated biscuit dough

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in sauce, mushrooms, and olives. Cook and stir until heated through, about 2 minutes more. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mozzarella cheese on top of the casserole. Flatten each biscuit with your hands and arrange on top of the cheese. Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 462.3
Fat: 23.8 g
Saturated fat: 9.1 g
Carbohydrates: 28.8 g
Sugars: 6.3 g
Dietary fiber: 2.1 g
Protein: 31.3 g
Cholesterol: 91.5 mg
Sodium: 1167.7 mg
To-Die-For Nut Bars


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, butter, all-purpose flour

Directions:
In a large bowl, combine flours, brown sugar, baking soda and salt.
Cut in butter until mixture resembles course crumbs. Press into a greased 15x10x1-inch baking pan.
Bake at 350 degrees 10-12 minutes or until golden brown.
Quickly spread nuts and chocolate chips over crust (it helps to have them combined and just sprinkle the mixture on top].
Combine caramel topping with 3 tablespoons flour. Drizzle over nuts and chocolate chips.
Bake 12-15 minutes longer or until golden and bubbly.
Cool and cut into squares.
Ham & Cheese Roll-Ups


Ingredients:
olive oil, flour tortillas, parmesan cheese, deli ham, provolone cheese, part-skim mozzarella cheese

Directions:
Brush 1 tablespoon oil on one side of tortillas.
Sprinkle tortillas with 1/4 cup Parmesan cheese.
Layer tortillas with deli ham. provolone cheese, salami, red peppers and mozzarella cheese.
Fold in the sides of the tortillas; roll up.
Place seam side down on a parchment-lined baking sheet.
Brush with remaining oil; sprinkle with remaining Parmesan cheese.
Bake @ 425 for 9-12 minutes or until golden brown.
Serve with marinara sauce if desired.
Easy Pumpkin Chocolate Chip Bread
Category: bread
By Yummy Kat

A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips.

Ingredients:
1 ⅔ cups all-purpose flour
1 cup white sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 pinch ground nutmeg
1 cup pumpkin puree
½ cup butter, melted
2  eggs
1 cup chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan. Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl. Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 338.3
Fat: 15.4 g
Saturated fat: 9.2 g
Carbohydrates: 49.2 g
Sugars: 30.1 g
Dietary fiber: 2.7 g
Protein: 4.4 g
Cholesterol: 57.1 mg
Sodium: 335.3 mg
Low-Carb Chicken and Vegetable Soup
Category: soups-stews-and-chili
By casmith30

Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.

Ingredients:
1 tablespoon olive oil
4  bone-in chicken thighs, skin removed
4  carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
1 small onion, chopped
1 (32 fluid ounce) container chicken stock
2 cups water
2 cups chopped fresh green beans
2 cups frozen riced cauliflower, thawed and drained
2 cups finely chopped broccoli
½ (8 ounce) can tomato sauce
2 teaspoons chicken soup base (such as Better Than Bouillon®)
1 large bay leaf
salt and ground black pepper to taste

Directions:
Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside. Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 204.6
Fat: 8.6 g
Saturated fat: 2.1 g
Carbohydrates: 16.4 g
Sugars: 5.3 g
Dietary fiber: 6 g
Protein: 17.6 g
Cholesterol: 47.5 mg
Sodium: 967.9 mg
Pork Chops With Lemony Bread Crumbs


Ingredients:
olive oil, kosher salt, coarse salt, pepper, fresh sage, lemon, rind of, garlic clove

Directions:
In a large ovenproof frying pan,heat 1 tbsp of the oil over medium-high heat.
Sprinkle pork with 1/2 tsp of the salt and half the pepper and brown the chops about 2 minutes per side in the oil;do not cook the meat through.
Remove from heat and spoon pasta sauce over chops.
In a small bowl,combine bread crumbs,sage,lemon peel,garlic,and another 1/2 tsp of salt and the remaining pepper.
Sprinkle this evenly over the sauce and place pan in oven preheated to 350 F and bake for about 10 minutes, or until sauce is bubbling.
Crock Pot Beef Stroganoff


Ingredients:
mushrooms, onion, pepper, sour cream

Directions:
Put in crock pot and cook on low 8 hours or high 4 – 6., These times may vary depending on your crock pot – some cook hotter than others., Add 8 oz sour cream before serving., Serve over egg noodles.