mdivanisova/recipes_data_food.com huggingface dataset:
Pumpkin Fudge
By Tonkcats


Category: Candy
Keywords: Dessert, Vegetable, Low Protein, Low Cholesterol, Healthy, Free Of..., < 15 Mins, For Large Groups
Prep time: 15M | Cook time:  | Total time: 15M
Servings: 20

Ingredients: granulated sugar, cornstarch, evaporated milk, pumpkin, pumpkin pie spice, vanilla extract

Instructions:
In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.
Add vanilla and cool in a pan of ice water to 110 degrees.
Beat until fudge loses its gloss.
Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.
Score and cut when almost cold.
Store in a wax paper lined metal can.
Will keep for several weeks.
If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.

Nutrition per serving: 86.5 calories, 0.5 g fat (0.3 g saturated), 1.8 mg cholesterol, 6.9 mg sodium, 20.7 g carbohydrate (0 g fiber, 20 g sugar), 0.4 g protein.
Rating: 4 stars from 4 reviews
Baked Barbecue Sauce Chicken
By JustJanS


Category: Chicken
Keywords: Poultry, Meat, Oven, < 4 Hours, Easy
Prep time: 15M | Cook time: 1H | Total time: 1H15M
Servings: 6

Ingredients: chicken pieces, margarine, brown sugar, lemon juice, onion, vinegar, tomato sauce, ketchup, Worcestershire sauce, prepared mustard, water

Instructions:
Preheat oven to 350°F.
Melt margarine, fry onion until softened (about 5 minutes), add  remaining ingredients (except chicken)to onion and boil for 3 minutes.
Place skinned chicken pieces in a casserole dish, and pour sauce over.
Bake uncovered for 1 hour.

Nutrition per serving: 317.8 calories, 19.3 g fat (5.4 g saturated), 86.2 mg cholesterol, 279.2 mg sodium, 13.3 g carbohydrate (0.7 g fiber, 11.2 g sugar), 21.9 g protein.
Rating: 5 stars from 23 reviews
Creamy Turkey Pie
By GrandmaIsCooking


Category: Poultry
Keywords: Meat, < 60 Mins, Oven
Prep time: 10M | Cook time: 30M | Total time: 40M
Servings: 6

Ingredients: turkey, sausage, onion, pepper, salt, cream cheese, mushrooms, egg, cottage cheese, flour, tomatoes

Instructions:
In a large skillet, cook ground turkey or turkey sausage, onion, pepper and salt, until meat is browned, stirring to break up meat. Drain.
Stir in cream cheese till combined.  Add mushrooms and set aside.
For the crust: Lightly grease a 9 inch pie plate with non-stick spray.  Unwrap crescent rolls and separate. Arrange them in pie plate, pressing onto the bottom and up the sides of the plate, extending the biscuits at 1/2 inch intervals, if desired.
Spoon turkey mixture into shell, spreading evenly.
In blender or food processor, combine egg, cottage cheese, and flour.  Cover and blend or process until smooth.  Spoon over turkey  mixture.
Bake, uncovered, for 25-30 minutes at 350 degrees Fahrenheit or until edges are  browned and filling is set. Let stand 5-10 minutes.
Cut into wedges and garnish with chopped tomatoes.

Nutrition per serving: 349.6 calories, 15.8 g fat (5.9 g saturated), 123 mg cholesterol, 458.7 mg sodium, 25.1 g carbohydrate (2.1 g fiber, 4.5 g sugar), 25.8 g protein.
Caribbean Chicken
By Mysterygirl

This recipe was originally named Caribbean Jerk Chicken.   However it's not a true jerk chicken recipe.   With the help of Toni who was kind enough to help me we have come up with a more appropriate name.   Hope you enjoy it.

Category: Chicken
Keywords: Poultry, Meat, Caribbean, Very Low Carbs, High Protein, Healthy, High In..., Oven, < 4 Hours
Prep time: 15M | Cook time: 55M | Total time: 1H10M
Servings: 4

Ingredients: fresh lime juice, soy sauce, fresh ginger, garlic cloves, dried thyme, black pepper, allspice, salt, chicken fillets

Instructions:
Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic,  thyme, pepper, allspice and salt. Combine marinade with chicken in plastic  food-storage bag.
Seal.
Marinate in refrigerator overnight. Place oven rack in  top position.
Heat oven to 500°F:
Drain chicken; discard marinade. Pat dry.
Arrange in roasting pan.
Roast on top rack in 500°F: oven 25 minutes for breasts,  30 minutes for thighs and drumsticks, or until instant-read thermometer  registers 170°F: without touching bone.

Nutrition per serving: 178 calories, 5 g fat (1 g saturated), 72.5 mg cholesterol, 572.1 mg sodium, 2.2 g carbohydrate (0.3 g fiber, 0.3 g sugar), 29.6 g protein.
Rating: 4 stars from 5 reviews
Baked Acorn Squash With Spicy Maple Syrup
By Candie Yoder


Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Healthy, < 60 Mins, Oven, Easy
Prep time: 5M | Cook time: 45M | Total time: 50M
Servings: 6

Ingredients: acorn squash, unsalted butter, pure maple syrup, cinnamon, nutmeg

Instructions:
Heat oven to 350 degrees.
Split the squash into thirds and remove the seeds.
Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish.
In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.

Nutrition per serving: 143.6 calories, 4 g fat (2.5 g saturated), 10.2 mg cholesterol, 7.2 mg sodium, 28.4 g carbohydrate (2.2 g fiber, 12.1 g sugar), 1.2 g protein.
Rating: 5 stars from 38 reviews
Sweet Potato Pie II
By Candie Yoder


Category: Dessert
Keywords: Potato, Vegetable, < 60 Mins, For Large Groups, Oven
Prep time: 30M | Cook time: 20M | Total time: 50M
Servings: 16
Yield: 2 8 inch pies

Ingredients: sugar, eggs, sweet potatoes, vanilla flavoring, butter, evaporated milk

Instructions:
Cream eggs and sugar.
Add sweet potato, vanilla flavoring and melted butter, mix then add milk.  Mix well.
Pour into unbaked pie shells.
Bake for 1 hour at 350 degrees F.
Serves 8 for each pie.

Nutrition per serving: 258 calories, 13.5 g fat (6.6 g saturated), 61.1 mg cholesterol, 185.3 mg sodium, 31.3 g carbohydrate (0.5 g fiber, 20 g sugar), 3.6 g protein.
Rating: 5 stars from 2 reviews
Ramen Foo Yung
By Steve Harper


Category: < 15 Mins
Keywords: Beginner Cook, Easy
Prep time: 0S | Cook time: 15M | Total time: 15M
Servings: 1

Ingredients: eggs, butter, margarine

Instructions:
Open ramen package and remove seasoning packet, it will be retained for later.
Boil noodles until soft, and drain.
In a separate fry pan melt butter or margarine on medium-high heat. once melted and bubbling, add seasoning packet and stir.
Then add the drained noodles and fry them for several minutes, stirring and turning them as you go.
The noodles will start to separate from the clump as they get done.  they will be slightly turning golden brown.
In a separate bowl, scramble the two eggs.
When noodles are slightly browned, add the eggs and stir thoroughly.
Reduce heat to medium-low immediately.
Flip and let the top cook.
Enjoy!

Nutrition per serving: 615.6 calories, 34.3 g fat (16.8 g saturated), 402.5 mg cholesterol, 1975 mg sodium, 54.7 g carbohydrate (2 g fiber, 1.7 g sugar), 21.6 g protein.
Rating: 4.5 stars from 18 reviews
Red Capsicum Toasts
By Doreen Randal

Went to a wee do on Saturday and everyone had to bring a finger food that was a  bit different.  I took these and they were delicious, the lime just finishes  them off.  We all decided the mixture would make a nice 'chutney' for cold meats too.

Category: Low Protein
Keywords: Low Cholesterol, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 1 batch

Ingredients: red capsicums, olive oil, brown sugar, dry white wine, basil, lime

Instructions:
Cut capsicums in quarters, remove membrane and seeds.
Grill capsicum, skin side  up, until skin blackens and blisters; peel skins from them.
Finely chop  capsicum.
Heat oil in pan, stir in peppers and sugar, cook over low heat,  covered, for about 45 minutes or until capsicums are soft, stirring  occasionally.
Stir in wine and vinegar, bring to the boil, simmer, uncovered  for about 15 minutes or until thick, remove from heat; strain, cool then stir in the basil.
Remove the crusts and cut  the bread into 2 1/2cm squares, place on an ungreased oven tray and bake in a moderate oven about 10 minutes or until  lightly browned, cool.
Spoon capsicum mixture onto toast squares, top with lime  wedges.
The capsicum and toasts can be made a day ahead of time.

Nutrition per serving: 436.6 calories, 14.6 g fat (2 g saturated), 0 mg cholesterol, 35.1 mg sodium, 59.4 g carbohydrate (7.9 g fiber, 47.9 g sugar), 3.9 g protein.
Rating: 5 stars from 1 reviews
Rhubarb Crunch
By Ed Paulhus


Category: Dessert
Keywords: Fruit, Low Protein, Low Cholesterol, Weeknight, Oven, < 4 Hours
Prep time: 20M | Cook time: 1H | Total time: 1H20M
Servings: 9
Yield: 1 9X9 pan

Ingredients: flour, rolled oats, brown sugar, margarine, cinnamon, rhubarb, sugar, cornstarch, water, vanilla

Instructions:
Mix  flour, rolled oats, brown sugar, margarine and cinnamon until crumbly:   Press half of this mixture into a 9" greased pan.
Cover with  chopped rhubarb.
Combine sugar, cornstarch,   and water.
Cook until thick and clear in a small saucepan.
Remove from heat and add vanilla.
Pour over rhubarb. Top with remaining crumbs.
Bake at 350°F for 1 hour.

Nutrition per serving: 322.4 calories, 10.8 g fat (2.2 g saturated), 0 mg cholesterol, 129 mg sodium, 54.7 g carbohydrate (2.2 g fiber, 35.6 g sugar), 3 g protein.
Rating: 5 stars from 78 reviews
Orange Bread
By Ed Paulhus


Category: Quick Breads
Keywords: Breads, Citrus, Fruit, Healthy, Oven, < 4 Hours, Easy
Prep time: 10M | Cook time: 1H | Total time: 1H10M

Ingredients: oranges, cold water, sugar, egg, milk, salt, baking powder, flour, sugar

Instructions:
Preheat oven to 350F and lightly grease a loaf pan.
Cut two oranges into small pieces, peelings and all.
Cover with cold water and boil until tender, about 10 minutes.
Add a scant cup of sugar, stir and let cool.
Put in a bowl aqnd add remaining ingredients.
Bake for one hour or until tests done.

Nutrition per serving: 379.9 calories, 8.7 g fat (1.8 g saturated), 30.7 mg cholesterol, 491.7 mg sodium, 70.2 g carbohydrate (2.8 g fiber, 41.3 g sugar), 7.5 g protein.
Rating: 3 stars from 2 reviews
Orange Butterscotch Walnut Clusters
By Tonkcats


Category: Candy
Keywords: Dessert, Melons, Fruit, Nuts, < 15 Mins
Prep time: 15M | Cook time:  | Total time: 15M
Yield: 1 batch

Ingredients: butterscotch pudding, sugar, evaporated milk, butter, walnut pieces

Instructions:
Blend sugar with pudding.
Mix in a 2 quart saucepan; stir in evaporated milk and orange rind.
Add butter.
Cook and stir over medium heat until mixture comes to a boil.
Lower heat and boil gently for 3 1/2 minutes, stirring constantly.
Remove from heat  and stir in walnuts.
Beat until candy thickens.
Drop from a teaspoon onto foil  or into paper candy cups.
Let cool until set.

Nutrition per serving: 2193.4 calories, 135.5 g fat (23.8 g saturated), 67.1 mg cholesterol, 218.9 mg sodium, 236.9 g carbohydrate (11.9 g fiber, 204.4 g sugar), 35.4 g protein.
Fried Rice Casserole
By Ed Paulhus


Category: Rice
Keywords: Low Protein, Low Cholesterol, Healthy, Oven, < 4 Hours, Easy
Prep time: 5M | Cook time: 1H | Total time: 1H5M
Servings: 6

Ingredients: rice, soy sauce, water

Instructions:
Preheat oven to 350°F.
Mix all ingredients together in a casserole.
Cover and bake 1 hour.

Nutrition per serving: 338.8 calories, 9.5 g fat (1.3 g saturated), 0 mg cholesterol, 1148.9 mg sodium, 56.1 g carbohydrate (1.4 g fiber, 0.5 g sugar), 6 g protein.
Rating: 5 stars from 8 reviews
Pierogi Dough
By Ed Paulhus


Category: Russian
Keywords: European, Healthy, < 15 Mins, Easy
Prep time: 10M | Cook time:  | Total time: 10M
Yield: 1 batch

Ingredients: all-purpose flour, eggs, salt, baking powder, water

Instructions:
Mix with enough water to make like a bread dough.
Cover with plastic wrap or lid and let sit overnight.
In a medium bowl, whisk the eggs.
Add the salt, water, and oil; whisk until smooth.
Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked inches
Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
The dough should be elastic and no longer sticky.
Be careful not to add too much flour as this will toughen the dough.
Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling of your choice.
When you're ready to fill your pierogies, lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
On a floured surface, roll out dough to about 1/8-inch thickness.
Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
Gather dough scraps together, roll out again, and continue cutting.
place a teaspoon of your chosen filling in the center of each dough circle.
Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
Transfer to linen towel.
Continue until all dough circles are filled.
Add pierogi to the boiling water in batches.
They will sink to the bottom of the pot, then rise to the top.
Once they rise, let them cook for about 1 minute more.
Meanwhile, drizzle platter with melted butter.
Remove pierogi from pot, and transfer to platter to prevent sticking.
Serve immediately.

Nutrition per serving: 2858.5 calories, 61.8 g fat (10.9 g saturated), 634.5 mg cholesterol, 740.6 mg sodium, 479.2 g carbohydrate (16.9 g fiber, 2.8 g sugar), 83.4 g protein.
Butter Tart Slice
By Ed Paulhus


Category: Dessert
Keywords: < 15 Mins, Oven, Easy
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 1

Ingredients: flour, margarine, brown sugar

Instructions:
Mix and press into an 8" pan.
Bake for 15 minutes at 350 degrees.
1/3 cup melted margarine 1 tsp.
vanilla 1 Tbsp flour 1 cup brown sugar 2 Tbsp milk 1 cup raisins 1 egg, beaten Mix and pour over bottom layer.
Bake 20-30 minutes at 350 degrees.

Nutrition per serving: 1702.5 calories, 92.6 g fat (19.1 g saturated), 0 mg cholesterol, 1082.8 mg sodium, 198.1 g carbohydrate (5.1 g fiber, 53.9 g sugar), 20.4 g protein.
Rating: 4 stars from 2 reviews
Butter Tarts
By Ed Paulhus


Category: Dessert
Keywords: Kid Friendly, < 60 Mins, Oven, Easy
Prep time: 15M | Cook time: 25M | Total time: 40M
Yield: 24 tarts

Ingredients: brown sugar, butter, corn syrup, salt, vinegar, eggs, vanilla

Instructions:
Preheat oven to 425°F.
Prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
Add vinegar, eggs and vanilla and mix well.
Divide butter mixture into all tarts, not filling more than 2/3 full.
Bake at 425F for 5 minutes; reduce heat to 375F and continue baking for 15 to 20 minutes (filling will be lightly browned but still bubbling).
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Nutrition per serving: 88.1 calories, 3.5 g fat (2 g saturated), 34.1 mg cholesterol, 39.4 mg sodium, 13.9 g carbohydrate (0 g fiber, 10.6 g sugar), 0.8 g protein.
Rating: 4 stars from 2 reviews
Butter Tarts II
By Tonkcats


Category: Dessert
Keywords: Fruit, Kid Friendly, < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 24-30 tarts

Ingredients: dates, raisins, currants, walnuts, brown sugar, white sugar, cinnamon, allspice, vanilla, nutmeg, salt, butter, eggs

Instructions:
Melt butter and pour over sugar.
Beat well.
Beat egg yolks and mix with all ingredients.
Beat egg whites and fold in last. Line miniature muffin pans (or use regular ones) with rich pie crust. Put filling in and bake at 350 degrees for 35 min-  utes.
(I always halve this recipe and it makes a lot of Butter Tarts.)
BUTTER TARTS Pastry For Tarts: 5 cup flour 1 tsp. salt 1 Tbsp sugar 1 tsp. baking powder 2 cup shortening 1 egg 1 Tbsp vinegar 1 tsp. vanilla
Mix dry ingredients; add shortening and mix well.
Beat the egg in a measuring  cup; add enough lukewarm water to make 3/4 cup liquid.
Add vanilla and vinegar  to this liquid, then mi x into flour, shortening mixture. Treat as pie crust. Cut into circles and place in muffin tins.
Fill with: 2 eggs 2 Tbsp vinegar 1 tsp. vanilla 2 cup brown sugar (pack) 1 1/2 cup raisins 1/2 cup melted margarine
Beat eggs in bowl.
Add brown sugar, vinegar and vanilla.
Stir in melted butter  and raisins.
Pour in shells about 1/2 full.
Bake in 350 degrees oven for 15 to  18 minutes.
Makes about 24 to 30 tarts.

Nutrition per serving: 583.7 calories, 28.4 g fat (15.6 g saturated), 149.1 mg cholesterol, 304.8 mg sodium, 83.4 g carbohydrate (2.9 g fiber, 76.8 g sugar), 4.8 g protein.
Velveeta Cheese Fudge
By Myron Menaker


Category: Candy
Keywords: Dessert, Cheese, < 30 Mins, Easy
Prep time: 10M | Cook time: 15M | Total time: 25M
Yield: 1 batch

Ingredients: Velveeta cheese, margarine, powdered sugar, vanilla

Instructions:
Melt cheese and butter in saucepan over low heat, stirring almost constantly.
Sift sugar and cocoa together, stir into cheese butter mixture.
Stir in vanilla and nuts.
Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container.

Nutrition per serving: 3007 calories, 117.5 g fat (35 g saturated), 89.6 mg cholesterol, 2752 mg sodium, 477.1 g carbohydrate (4 g fiber, 453.3 g sugar), 23.3 g protein.
Rating: 4.5 stars from 19 reviews
Pizzelle Waffle Cones
By lkadlec


Category: European
Keywords: Christmas, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 20 cones

Ingredients: eggs, granulated sugar, butter, vanilla, flour, baking powder

Instructions:
Beat the eggs and  gradually  beat  in  the  sugar  until the mixture is creamy.
Stir in the melted butter and vanilla.
Combine the flour and baking powder, and  then  add  it to the mixture.  Blend it in well.
Drop about 4 tsp  of  the   batter  into  a  heated  pizelle iron, and cook both sides over medium-high   heat for about 1  minute  each,  or  until  golden  brown.
Remove  the  waffle   from  the  pizelle  iron  and  immediately shape it into a cone while it is  still  pliable.

Nutrition per serving: 116 calories, 5.4 g fat (3.2 g saturated), 40.1 mg cholesterol, 87.8 mg sodium, 14.9 g carbohydrate (0.2 g fiber, 7.6 g sugar), 2 g protein.
Rating: 3 stars from 2 reviews
Dot's Creamy Fudge
By Tonkcats


Category: Candy
Keywords: Dessert, < 15 Mins
Prep time: 0S | Cook time:  | Total time: 0S
Yield: 5 pounds

Ingredients: margarine, Velveeta cheese, vanilla, powdered sugar

Instructions:
Melt margarine, Velveeta cheese and vanilla in double boiler.
Remove from  heat. Add powdered sugar, cocoa and nuts.
Mix together well.
This sets up  fast. Press in buttered casserole dish.
Makes about 5 pounds good fudge.

Nutrition per serving: 2570.2 calories, 108.5 g fat (30 g saturated), 71.7 mg cholesterol, 2390.2 mg sodium, 388.5 g carbohydrate (5.7 g fiber, 363.8 g sugar), 23.4 g protein.
Mrs. Field's Lemon Macadamia Cookies
By Tonkcats


Category: Drop Cookies
Keywords: Dessert, Cookie & Brownie, < 60 Mins, Oven
Prep time: 15M | Cook time: 25M | Total time: 40M
Yield: 36 cookies

Ingredients: flour, baking soda, salt, light brown sugar, sugar, butter, cream cheese, egg

Instructions:
Preheat oven to 300* f.
In a medium bowl combine flour, soda and  salt. Mix well and set aside. In a large bowl blend sugars well with  an  electric mixer set at  med speed.
Add the butter and cream cheese,  and mix to form a smooth paste. Add the egg and lemon extract, and  beat at medium speed until light and soft.  Scrape down sides of bowl  occasionally.
Add the flour mixture and nuts.
Blend  at low speed just  until combined.
Do not overmix.
Drop by rounded tablespoons  onto  ungreased cookie sheets, 2 inches apart. Bake 23-25 min.
Immediately   transfer to a cool flat surface.

Nutrition per serving: 135.1 calories, 8.1 g fat (3 g saturated), 16.1 mg cholesterol, 65.9 mg sodium, 14.9 g carbohydrate (0.7 g fiber, 8.9 g sugar), 1.6 g protein.
Rating: 5 stars from 2 reviews
Hush Puppies
By Wayne Adair


Category: Healthy
Keywords: High In..., < 30 Mins, Easy
Prep time: 10M | Cook time: 20M | Total time: 30M
Yield: 24 pieces

Ingredients: flour, cornmeal, baking powder, salt, garlic powder, egg, buttermilk, onion

Instructions:
Stir together to mix thoroughly flour, cornmeal, baking powder, salt and garlic  powder.
Add egg, buttermilk and onion; mix well.
Drop batter by rounded  teaspoonfuls into deep hot fat (375 degrees).
Cook, turning frequently, about 3  - 5 minutes, until golden brown.

Nutrition per serving: 44.2 calories, 0.5 g fat (0.1 g saturated), 9.1 mg cholesterol, 169.4 mg sodium, 8.6 g carbohydrate (0.5 g fiber, 0.5 g sugar), 1.4 g protein.
Rating: 2 stars from 1 reviews
Southern Spoon Bread
By dawna


Category: Breads
Keywords: High In..., < 15 Mins, Oven
Prep time: 0S | Cook time:  | Total time: 0S
Servings: 6

Ingredients: yellow cornmeal, white cornmeal, sugar, baking powder, salt, milk, butter, margarine, eggs

Instructions:
Heat oven to 350 F and grease or oil a shallow 2 quart pan  (I use my "small" pyrex lasagna pan). Mix cornmeal, sugar, baking powder and salt in a medium saucepan.
Stir in the milk and cook over a medium heat until milk is absorbed, which only takes a few minutes.
Stir gently but constantly to prevent the mixture from catching on the bottom of the saucepan.
Remove from heat.  Stir in the butter, and slightly beaten egg yolks.
Beat the egg whites until stiff peaks form.
Fold into cornmeal mixture, and turn it all out into the prepared 2 quart pan.
Bake for 35 minutes, or until puffed and golden.
I hope this is what you are looking for! regards, Spooky

Nutrition per serving: 212.5 calories, 12.3 g fat (6.7 g saturated), 119 mg cholesterol, 699.2 mg sodium, 20.4 g carbohydrate (1.5 g fiber, 2.3 g sugar), 6.2 g protein.
Virginia Spoon Bread
By tranch


Category: Breads
Keywords: < 60 Mins, Oven
Prep time: 10M | Cook time: 40M | Total time: 50M
Servings: 6

Ingredients: cornmeal, grits, water, butter, heavy cream, salt, eggs

Instructions:
Preheat oven to 375° and grease a 8x8x2-inch baking pan.
Stir cornmeal  and grits into water very slowly over low heat until the mixture is thick and  smooth.
Stir frequently, it will take about 30 minutes.
Beat in the butter,  cream and salt, then the egg yolks.
Whip egg whites until soft peaks form and  fold into cornmeal.
Pour into prepared pan  and bake for 30 minutes, or until  puffed and lightly browned.
•Serving Ideas : Serve immediately with lots of butter.

Nutrition per serving: 338.1 calories, 25.6 g fat (14.9 g saturated), 167.7 mg cholesterol, 515.9 mg sodium, 22.1 g carbohydrate (1.8 g fiber, 0.3 g sugar), 6.2 g protein.
Texas Spoon Bread
By Bob Ross


Category: Breads
Keywords: Tex Mex, Southwestern U.S., < 60 Mins, Oven
Prep time: 10M | Cook time: 45M | Total time: 55M
Servings: 6

Ingredients: milk, yellow cornmeal, butter, margarine, sugar, salt, baking powder, eggs

Instructions:
In saucepan, scald the milk; stir in cornmeal.
Reduce heat; simmer 5 minutes, stirring constantly.
Remove from heat; stir in butter, sugar, salt and baking powder.
In small bowl, beat egg yolks.
Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well.
In mixing bowl, beat egg whites until soft peaks form.
Fold egg whites into hot mixture until well blended.
Pour into greased 8-inch square baking dish.
Bake at 350° for 40-45 minutes or until well puffed.
Use a spoon to serve.

Nutrition per serving: 207.2 calories, 9.5 g fat (4.9 g saturated), 115.2 mg cholesterol, 522 mg sodium, 22.2 g carbohydrate (1.5 g fiber, 0.9 g sugar), 8.8 g protein.
Rating: 5 stars from 2 reviews