xiaoxl/recipe_data huggingface dataset:
Churros de Pescado (Fried Fish Fingers)


Ingredients:
garlic, parsley, beer, flour, baking powder, saffron, salt

Directions:
In a large bowl, combine garlic, parsley, beer, flour, baking powder, saffron and salt with a whisk until well blended, and there are no lumps.
Heat sunflower oil to medium high heat in a deep frying pan.
Dip pieces of fish in batter and fry until golden, (about 2-4 minutes each side, depending on the thickness of the fillet] turning once.
Drain on paper towels and serve with garlic mayo and lemon wedges.
Marmie's Wild Rice Pilaf With Mushrooms


Ingredients:
butter, olive oil, green pepper, red onion, garlic cloves, mushrooms, thyme, oregano, garam masala, brown rice, wild rice, wild rice, vegetable broth, water, kosher salt

Directions:
Gently fry red and green peppers and red onion with garlic in butter untill almost cooked - 3-4 minute.
Add Mushrooms cook until somewhat soft -- about 4 min depending on your heat setting.
Add herbs and seasonings -- cook 1 more minute.
Remove vegs from fry pan and set aside.
Place rices in pan on med high heat (add olive oil if necessary] and "brown" lightly -- about 3 minute
Add liquid and bring to boil.
Place in baking dish (corell?] with tight lid.
Bake at 350 degrees F for 45 minute.
Check and remove from oven if cooked or leave to cook another 10 min if still watery.  (can remove lid at own discression].
When almost cooked completely, remove from oven and let sit 10 - 15 minute.
Fluff with fork and serve.
Cucumber Gazpacho with Mint Paste
Category: soups-stews-and-chili
By Silke

This is a great, refreshing soup on a hot day. It is made in minutes. You can also make parsley paste and serve it with the soup, just substitute parsley for mint. Serve with crusty bread or garlic bread.

Ingredients:
2 large cucumbers, peeled and halved lengthwise
½ (16 ounce) container sour cream
1 pinch white sugar
1 pinch cayenne pepper
½ bunch fresh mint leaves
3 tablespoons olive oil, or more to taste
1 tablespoon chopped hazelnuts
½ teaspoon salt, or to taste
½ teaspoon lemon juice, or more to taste

Directions:
Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers. Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth. Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate. Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice. Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 164.8
Fat: 15.6 g
Saturated fat: 6 g
Carbohydrates: 5.7 g
Sugars: 1.9 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 16.7 mg
Sodium: 216 mg
Chocolate Chip Ice Cream Pie


Ingredients:
chocolate chips, sour cream, chocolate chip ice cream

Directions:
butter a 8-ince pie plate.
in a small mirowave-safe bowl mix chocolate syrup and chocolate chips microwave on high until hot around (40 seconds] mixture should be smooth.  set aside 1/4 cup of mixture.
mix the remaining chocolate mixture and cereal in a medium mixing bowl you are coating the cereal with chocolate.  press the mixture over bottom and sides of the pie plate.  freeze until firm this should take around 10-15 minutes.
now combine the chocolate you set aside and the sour cream in a small bowl and mix well. Now on the pie crust spread 1/2 the ice cream in the pie pan.  now drizzle about 1/2 the sour cream mixture onto it.  top the rest of the ice cream on it and drizzle the remaining sour cream mixture onto it.  freeze pie until firm.   This should take about an hour.
Classic Omelet With Fresh Thyme and Cheddar


Ingredients:
eggs, fresh thyme, cheddar cheese, salt, pepper, butter

Directions:
Whisk together eggs, thyme, cheese and salt and pepper to taste.
Heat a non-stick pan over medium-high heat.
Add butter and when it begins to foam pour in the egg mixture.
Lift and lightly swirl pan around so the egg covers the bottom and begins to cook.
Continue to move the pan around and lift edges of the omelet to let the uncooked egg run to the bottom.
It is done when the top is just cooked and the bottom is beginning to brown slightly.
Fold omelet in half and slide onto a serving dish.
Bordertown Wraps


Ingredients:
butter, eggs, red bell pepper, green onion, sour cream

Directions:
Melt butter in a large nonstick skillet over medium heat. Add Potatoes in an even layer and cook for about 6 minutes, stirring every 2 to 3 minutes. Sprinkle taco seasoning on Potatoes and cook for another 2 minutes. In a medium bowl, whisk together eggs, peppers and green onions. Add egg mixture to skillet, and cook for 3 to 4 minutes, or until eggs are set, stirring occasionally. Season with salt and pepper if desired. Sprinkle with the crumbled cheese.
To serve, spoon about 2/3 Cup of Potato mixture down center of each tortilla and garnish  each with a Tablespoon of  sour cream and a Tablespoon of cilantro.  Roll and serve!  ENJOY! (Can be wrapped at the bottom to eat, or rolled in foil to take along.
Variation: Add 1 Tablespoon cooked crumbled bacon to each wrap before serving.
Beet Hummus
Category: appetizers-and-snacks
By The BoredTeenager

I know beet hummus may not sound like it would taste very good. However, when I tried the hummus I couldn't taste the beet anymore and it had the most beautiful purply pink color. I could eat it with carrots and just enjoy it on a wrap or piece of toast. You seriously can't taste the beet and I can't stress this enough because I know this is what worries most people with these kinds of recipes. Beets are just packed with great nutritional benefits so I seriously recommend this recipe. Store in the refrigerator.

Ingredients:
1 medium beet, top and bottom trimmed
¼ cup tahini
2 tablespoons lemon juice
2 cloves garlic
1 (15 ounce) can chickpeas, rinsed and drained
¼ cup olive oil
1 tablespoon water, or as needed

Directions:
Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor. Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.

Yields: 10 servings

Calories: 121.6
Fat: 8.9 g
Saturated fat: 1.2 g
Carbohydrates: 8.8 g
Sugars: 0.7 g
Dietary fiber: 2 g
Protein: 2.6 g
Sodium: 97.2 mg
Refreshing Peach Cups
Category: desserts
By Bakewithlove

A cool, refreshing, great-for-summer treat! Inside the pastry cups you have a light, creamy, whipped cream and fresh, juicy peaches. Super easy and super yummy!

Ingredients:
cooking spray
1 ½  store-bought refrigerated pie crust shells
12 tablespoons rice
1 cup heavy cream
1 tablespoon white sugar
½ teaspoon vanilla extract
1 ½  fresh peaches - peeled, pitted, and sliced

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray. Roll pie dough out onto a flat, clean surface. Cut round circles of dough that are wider than the muffin tin width. Press a dough circle into each of the prepared muffin cups. Cut round circles of aluminum foil and press over the dough circles; fill each with 1 tablespoon rice. Place tart shells in the preheated oven. Decrease oven temperature to 400 degrees F (200 degrees C). Bake until set and golden, about 10 minutes. While shells are baking, pour heavy cream, sugar, and vanilla extract into a large bowl. Beat using an electric mixer with a wire whisk attachment on medium speed until bubbly and frothy. Continue to beat until mixture starts to thicken and lines can be seen from the whisk, 2 to 3 minutes. Increase mixer speed to medium-high until cream is billowy and doesn't droop when whisk is turned upside down, 30 seconds to 1 minute. Beat for an additional 20 seconds if not ready, making sure not to over mix or it will be curdled. Place whipped cream in the refrigerator until tart shells are ready. Remove tart shells from the oven. Let cool completely, 15 to 25 minutes. Scoop even amounts of whipped cream into each tart shell. Top with peaches. Let chill in the refrigerator for 5 to 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 12 tartlets

Calories: 232.6
Fat: 14.9 g
Saturated fat: 6.4 g
Carbohydrates: 21.9 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 2.6 g
Cholesterol: 27.2 mg
Sodium: 125.5 mg
Nut and Poppy Seed Roll ( Hedeg Kelet)


Ingredients:
milk, sugar, flour, butter, salt, sugar, flour, poppy seed, sugar, milk, ground walnuts, sugar, milk

Directions:
Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture.
To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts.
Put in refrigerator overnight.( the dough is very soft so must be chilled to work with ].
Roll each part 1/2 inch thick.
Spread with filling. ( i use solo brand canned filling here , but i put recipe of how they made the filling so its not lost ].
Sprinkle with butter; roll into loaves as for a jelly roll;( spray sheet with pam cause these suckers stick] let stand 2 hours.
Brush with egg white slightly beaten.
Bake at 375 degrees Fahrenheit for 35 minutes.
Easy Beef Strogonoff
Category: pasta-and-noodles
By Missy

This used to be my favorite dish growing up. I never knew it was so easy to make. Growing up CAN be fun!

Ingredients:
1 pound ground beef
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 cube beef bouillon
1  medium onion, chopped
8 ounces fresh mushrooms, sliced
1 pint sour cream
4 ounces egg noodles, cooked and drained

Directions:
In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in. Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 to 3 servings

Calories: 977
Fat: 74.4 g
Saturated fat: 36.9 g
Carbohydrates: 39.9 g
Sugars: 4 g
Dietary fiber: 2.7 g
Protein: 38.3 g
Cholesterol: 227.6 mg
Sodium: 788.9 mg
Strawberry Pie


Ingredients:
fresh strawberries, sugar, cornstarch, water, cream cheese

Directions:
Set baked pie shell aside.
Mash enough of the berries to make 1 cup full of mashed berries.
Mix dry sugar and dry cornstarch well.
In a medium saucepan,mix sugar and cornstarch mixture with water and berries.
Cook on medium heat (stirring constantly] till mixture boils and gets thick.
then boil for 1 minute stirring constantly.
While this mixture is cooling, beat cream cheese till smooth and softened.
Spread the cream cheese in the bottom of the baked pie shell.
Put the remaining WHOLE berries in the pie shell over cream cheese.
Pour the cooked berries over top and refrigerate till cold and set.
Toasted Sesame Fondue Sauce


Ingredients:
mayonnaise, rice vinegar, mirin, soy sauce

Directions:
"In a bowl, mix all ingredients with a whisk."
Roasted Veggies


Ingredients:
bell peppers, onion, mushrooms, olive oil

Directions:
MIx all together., Place in preheated oven of 400 for 30 min.
Easy Curry Couscous
Category: side-dish
By Janis P.

This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!

Ingredients:
1 ½ cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
½ cup raisins
1 bunch cilantro, chopped
½ cup slivered almonds, toasted

Directions:
Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat.  Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork.  Top with cilantro and almonds.

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

Calories: 269
Fat: 9.8 g
Saturated fat: 1.1 g
Carbohydrates: 39.4 g
Sugars: 9 g
Dietary fiber: 3.6 g
Protein: 7.1 g
Cholesterol: 0.4 mg
Sodium: 1130.9 mg
Baked Spaghetti Sauce


Ingredients:
pancetta, fresh rosemary, olive oil, onion, garlic cloves, lean ground beef, red wine, dried oregano, crushed tomatoes, sun-dried tomatoes, tomato paste, parmesan cheese

Directions:
Fry the pancetta and rosemary in olive oil until golden. Add the onion and garlic and cook for 3 minutes.
Add beef, cook for 3 minutes, then add the wine. Reduce slightly, then add oregano, tomatoes, sundried tomatoes and tomato paste.
Add salt & pepper to taste and bring to the boil, cover and cook for 1 - 1 ½ hours in a moderate oven. (I usually cover this with a piece of baking paper - right on the surface of the sauce].
Serve over spaghetti with grated parmesan cheese.
Oreo Cookies and Cream Cupcakes


Ingredients:
sour cream, eggs, pure vanilla extract

Directions:
Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside.
Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside.
Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven.
Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting.
For the frosting use a packaged 16oz can (Vanilla] or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well.
**Keep well sealed at room temp(lasts about 3 days] or refrigerate (up to a week], to your liking.
Skillet Strawberry Pancake
Category: breakfast-and-brunch
By Rita

For people like me, who can't make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup.

Ingredients:
3  large eggs
¾ cup whole milk
½ teaspoon vanilla extract
¼ cup white sugar
¼ teaspoon salt
½ cup all-purpose flour
2 tablespoons unsalted butter
1 cup sliced fresh strawberries

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries. Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 1 8-inch pancake

Calories: 252.1
Fat: 11.3 g
Saturated fat: 5.7 g
Carbohydrates: 30 g
Sugars: 17 g
Dietary fiber: 1.3 g
Protein: 8.1 g
Cholesterol: 159.3 mg
Sodium: 217.7 mg
Cauliflower and Potato Soup


Ingredients:
cauliflower, potatoes, leek, salt, fresh ground pepper, chives, garam masala, prosciutto

Directions:
Break the caulifower into florets and place in a large saucepan, Cut the potoatoes into chunks and place in the cauliflower pan with the thinly sliced leeks and chicken stock. Season with the salt and pepper.
Simmer stock for 30 minutes.
Using a hand blender or food processor blend the soup until chunky. (Your preference here as to how chunky or smooth.].
Add the chives, cream and garam masala and heat for 2 minutes.
Served soup garnished with crisp prosciutto.
Salt and Pepper Shrimp (That's a Little Differant)


Ingredients:
lime juice, reduced sodium soy sauce, sugar, cabbage, cabbage, red bell pepper, kosher salt, fresh ground pepper, five-spice powder, raw shrimp, canola oil

Directions:
Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved.
Add cabbage and bell pepper; toss to combine.
Combine rice flour (or cornstarch], salt, pepper and five-spice powder in a medium bowl.
Add shrimp and toss to coat.
Heat oil in a large nonstick skillet over medium-high heat.
Add the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes.
Add jalapeno and cook until the shrimp are cooked through, about 1 minute more.
Serve the slaw topped with the shrimp.
All Natural Ramen Noodles
Category: world-cuisine
By Marie Angel Cat

I've tried those make-your-own ramen seasoning recipes, but they taste nothing like ramen in my opinion. This recipe hits the spot, and there is no MSG or artificial ingredients.

Ingredients:
4 cups vegetable broth
4 cups water
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon ground ginger
1 tablespoon Sriracha hot sauce
9 ounces soba noodles

Directions:
Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. Transfer noodles to serving bowls and top with desired amount of broth.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 280.4
Fat: 4.4 g
Saturated fat: 0.6 g
Carbohydrates: 53.6 g
Sugars: 3.1 g
Dietary fiber: 1.3 g
Protein: 10.4 g
Sodium: 1350.7 mg
On-the-Go Breakfast Sandwiches
Category: breakfast-and-brunch
By thedailygourmet

These breakfast sandwiches are perfect to grab and reheat for a quick on-the-go breakfast. They're fast to make and ingredients can be changed for personal customization. Try them with green chiles mixed into the eggs, a different type of cheese, bacon instead of sausage -- the possibilities are endless. Breakfast sandwiches can be frozen and reheated rather quickly.

Ingredients:
12 ounces pork sausage patties
cooking spray
5  eggs
½ teaspoon adobo seasoning
½ cup shredded Muenster cheese
5  multi-grain sandwich rolls (such as SandwichThins®)

Directions:
Take each sausage patty and flatten it between a folded sheet of wax paper (I use a tortilla press to flatten mine). Freeze until semi-firm, about 30 minutes. Grease a skillet with cooking spray and heat over medium-high heat. Cook each sausage patty until lightly brown on each side, 2 to 3 minutes. Transfer patties to a rack over an aluminum foil-lined pan to allow grease to drain off. Wipe grease from skillet. Beat eggs and adobo seasoning in a bowl until light and frothy. Spray an egg ring mold with cooking spray and place into skillet. Pour egg into mold. Cook until egg is set on the outside, 2 to 3 minutes. Remove mold and flip egg to cook on the opposite side until set, 2 to 4 minutes more. Repeat with remaining egg mixture to make 5 portions. Split sandwich rolls apart. Top one half of each with 1 cooked sausage, 1 egg portion, and an equal amount of Muenster cheese. Place other half of roll on top. Wrap each sandwich in wax paper and aluminum foil. Store in the freezer until ready to reheat and eat.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 5 servings

Calories: 299.7
Fat: 16.6 g
Saturated fat: 6.6 g
Carbohydrates: 12.9 g
Sugars: 2.7 g
Dietary fiber: 2 g
Protein: 23.9 g
Cholesterol: 233.3 mg
Sodium: 589.5 mg
Jumbo Corn Muffins


Ingredients:
flour, yellow cornmeal, sugar, baking powder, salt, cayenne pepper, buttermilk, egg, corn kernel

Directions:
Heat oven to 450º.
Grease a 6 cup jumbo muffin pan with nonstick spray.
Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
In a small bowl, whisk together buttermilk, oil and egg.
Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
Fold in corn.
Divide batter evenly among muffin cups.
Bake at 450º for 22 minutes or until tops are golden.
Remove muffin to wire rack and cool.
Serve slightly warm or at room temperature.
My Slow-Cooked Beans


Ingredients:
dry pinto beans, brown sugar, bacon, dry mustard, salt, pepper, Tabasco sauce, chili powder, onion, green pepper, celery, cilantro

Directions:
Soak beans in water for several hours., Boil beans in same water for 2 hours., Drain beans and place in crockpot with other ingredients., Stir well., Cook on low for 8-10 hours., The longer they cook the better they are.
Summer Fresh Strawberry Pie


Ingredients:
fresh strawberries, water, cornstarch, sugar, sugar, strawberry gelatin, Cool Whip

Directions:
Wash, drain and slice strawberries and sprinkle them with the 1/8 cup sugar; set aside.
Mix cornstarch,3/4 cup sugar and water in saucepan; bring to boil and stir several minutes, while boiling, until thickened and clear.
Remove from heat and stir in gelatin until dissolved.
Place berries in cooked, cooled shell (or use shortbread or graham cracker crust] and pour gelatin mixture carefully on top.
Refrigerate until chilled; when completely cooled, spread thick layer of Cool Whip on top.
Apple and Raisin Crumble


Ingredients:
raisins, brown sugar, plain flour, caster sugar, rolled oats, unsalted butter

Directions:
Preheat the oven to 180 degrees Celsius.
Put apples, raisins, juice and brown sugar in a medium sized saucepan, and cook over a medium heat for about 15 mins or until the apples are soft.
Transfer to 6 3/4 cup ramekins or a 1.5L capacity dish.
Put flour, caster sugar and oats into a large bowl and stir well.
Add the butter and rub lightly until it resembles coarse breadcrumbs. Scatter over apple mixture.
Bake for 25 minutes if using ramekins, or 35-40 minutes in the dish or until golden and crisp.
Serve with vanilla ice cream or custard.
Vanilla Ice Cream
Category: desserts
By Ginger

No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.

Ingredients:
2 cups heavy whipping cream
2 cups half-and-half cream
¾ cup white sugar
1 tablespoon vanilla extract

Directions:
In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Prep time: 30 mins
Total time: 3 hrs 30 mins
Yields: 5 cups

Calories: 361.2
Fat: 29 g
Saturated fat: 18 g
Carbohydrates: 23.2 g
Sugars: 19.1 g
Protein: 3 g
Cholesterol: 103.9 mg
Sodium: 47.6 mg
Vegetarian Albanian Leek Casserole (Tave Me Presh)


Ingredients:
leeks, onion, cremini mushrooms, tomato sauce, water, salt, pepper

Directions:
Wash and cut on a slant into 1-inch thick slices the whites and pale green of the leeks.
Saute leeks in a little oil and place in a baking pan.
Chop onions and mushrooms coarsely.
Saute onion and mushrooms in remaining oil.
Add broth powder, water, tomato sauce, red pepper, salt and pepper, and bring to a boil. If your mushrooms are not very watery, add a little more water and broth.
Pour onion/mushroom mixture over the leeks.
Bake for 45 minutes at 375 degrees.
Serve hot.