xiaoxl/recipe_data huggingface dataset:
Top Ramen® Salad
Category: salad
By Nicole Burnham

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.

Ingredients:
2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3  green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet. Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature. Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top. Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 6 servings

Calories: 449.9
Fat: 31.1 g
Saturated fat: 3.6 g
Carbohydrates: 34.9 g
Sugars: 3.9 g
Dietary fiber: 4 g
Protein: 9.9 g
Cholesterol: 6.1 mg
Sodium: 323.9 mg
Classic Onion Soup


Ingredients:
butter, yellow onions, sugar, chicken broth, brandy, French baguette, romano cheese

Directions:
Melt butter in a large saucepan that holds at least 4 quarts.
Add onions and cook over medium heat 12 minutes,or until tender and golden. Stir often.
Add sugar and cook, stirring for 1 minute.
Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes.
If desired, add brandy; cook 2 minutes longer.
Season with salt and pepper.
To serve, ladle soup into a bowl; float toast on soup. Sprinkle with cheese.
Mini Lemon Cheesecakes


Ingredients:
graham cracker crumbs, white sugar, butter, cream cheese, white sugar, lemon juice, lemon zest, vanilla extract, egg

Directions:
Preheat oven to 325.
Grease a 6 cup muffin pan (see note].
In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
bake in preheated oven for 5 minutes, then remove and cool.
Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
Mix in egg.
Pour cream cheese mixture into muffin cups to about 3/4 full.
Bake at 325 for 25 minutes.
Cool completely in pan before removing. Refrigerate until ready to serve.
Rosemary Lavender Tea


Ingredients:
rosemary, anise seed

Directions:
Assemble all the ingredients and place in a tea ball.  Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.
Rice With Mushrooms


Ingredients:
olive oil, mushrooms, garlic cloves, green onion, low sodium chicken broth, brown rice, fresh parsley

Directions:
cook mushrooms, garlic and green onion in oil over medium heat until mushrooms are cooked.
Stir in chicken broth and rice.
Season with parsley, salt and pepper.
Reduce heat, cover and simmer for 20 minutes.
Vegetarian Cashew Rice With Peas


Ingredients:
brown rice, white rice, cashew pieces, peas, ghee, turmeric, garlic powder, hing, salt, water

Directions:
Wash rice.
In 1 quart pan put 2 Tbsp oil, garlic powder and rice. Stir over medium heat for 30 seconds.
Add water, turmeric and salt. Add peas.
Bring to a full boil, then cover and cook on very low heat for 18 minutes; stir in cashew pieces.
Garnish w/ coriander leaves.
Strawberry Gazpacho
Category: soups-stews-and-chili
By Levi Ruiz

Classic gazpacho using strawberries instead of tomato.

Ingredients:
3 pints hulled strawberries
½  cucumber - peeled, seeded, and chopped
½  onion, chopped
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
1 pint hulled strawberries, chopped
½  cucumber - peeled, seeded, and chopped
½  onion, chopped
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
1 bunch green onions, minced
1  jalapeno pepper, seeded and minced
⅓ cup red wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 ½ teaspoons salt
2 cloves garlic, minced
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ teaspoon hot pepper sauce
⅛ teaspoon ground black pepper
1 large avocado - peeled, pitted, and cubed

Directions:
Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl. Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho. Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 231.2
Fat: 12.4 g
Saturated fat: 1.7 g
Carbohydrates: 31.4 g
Sugars: 14.4 g
Dietary fiber: 10.1 g
Protein: 4.2 g
Sodium: 605.2 mg
Soy Sauce Chicken
Category: meat-and-poultry
By Too Hot Tamale

A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.

Ingredients:
1 cup white sugar
1 cup soy sauce
1 cup water
¼ cup minced garlic
¼ cup minced fresh ginger
5 pounds bone-in chicken thighs with skin
¼ cup chopped green onions

Directions:
Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes. Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes. Place chicken on a platter and sprinkle with chopped green onions.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 564.1
Fat: 28.1 g
Saturated fat: 7.8 g
Carbohydrates: 29.6 g
Sugars: 25.7 g
Dietary fiber: 0.5 g
Protein: 46.6 g
Cholesterol: 159.6 mg
Sodium: 1941.2 mg
Thai Basil Mojito


Ingredients:
of fresh mint, Thai basil, palm sugar, lime juice, white rum, seltzer water

Directions:
"In a shaker or mixing glass muddle together mint and Thai basil then add remaining ingredients pix thoroughly. Pour into four glasses, then fill to the top with ice and soda water."
Lasagna Alfredo Roll Ups
Category: world-cuisine
By MARBALET

A delicious lasagna recipe with a twist. Alfredo sauce is named after Roman restaurateur Alfredo di Lello who is credited with creating this dish in the 1920s.

Ingredients:
8  lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
½ teaspoon salt
1  egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375 degrees F (190 degrees C). Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4 of the   on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

Yields: 8 servings

Calories: 484.9
Fat: 33.9 g
Saturated fat: 14.6 g
Carbohydrates: 26.7 g
Sugars: 3.9 g
Dietary fiber: 1.9 g
Protein: 21 g
Cholesterol: 88.2 mg
Sodium: 1108 mg
Weight Watchers Twice Baked Garlic Potatoes


Ingredients:
baking potatoes, bulb of garlic, low sodium chicken broth, fat free sour cream, fresh ground black pepper, parmesan cheese, paprika

Directions:
preheat oven to 425°F.
Pierce potatoes with fork several times and place on baking sheet.  Wrap garlic in foil and place alongside the potatoes.  Bake until potatoes are tender and garlic is softened and brown about 50 - 60 minutes. Let cool about 15 minutes until comfortable to handle.
Halve the potatoes lengthwise and scoop the pulp into a bowl leaving skins intact.
Cut the garlic bulb in half squeeze out the pulp and add to the potato. Add broth, sour cream and pepper.  Stir and mash with fork to desired consistency.  Spoon mixture back into potato skins and sprinkle with cheese and paprika.
Return to baking sheet and heat until warmed through about 15 minutes.
Broiled Short Ribs
Category: main-dish
By Donna

Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce.

Ingredients:
4 pounds boneless beef short ribs
salt and pepper to taste
⅓ cup molasses
⅔ cup ketchup
¼ cup fresh lemon juice
1 tablespoon dry mustard
½ teaspoon chili powder
½ teaspoon garlic powder

Directions:
Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain. In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly. Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

Prep time: 10 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 360.9
Fat: 18.5 g
Saturated fat: 7.7 g
Carbohydrates: 16.4 g
Sugars: 12.4 g
Dietary fiber: 0.2 g
Protein: 31.3 g
Cholesterol: 92.3 mg
Sodium: 287.2 mg
Super Pumpkin Pie Smoothie


Ingredients:
canned pumpkin, milk, maple syrup, nutmeg, cinnamon, vanilla, cinnamon

Directions:
Blend everything except the ice until smooth.
Add ice; continue to blend until thick and creamy.
Garnish with a dollop of whipped cream and a dash of cinnamon, if desired.
Sweet & Spicy Chili


Ingredients:
lean ground beef, onion, green sweet pepper, garlic cloves, kidney beans, chili beans, diced tomatoes, tomato sauce, water, chili powder, brown sugar, basil, black pepper, cinnamon, cheddar cheese, sour cream

Directions:
In a 4-quart Dutch oven cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender; drain fat. Stir in kidney beans, chili beans, undrained tomatoes, tomato sauce, water, chili powder, brown sugar, basil, black pepper, and cinnamon. Bring to boiling; reduce heat. Summer, covered for 20 minutes, stirring occasionally.
If desired, top each serving with cheese and sour cream.
Chicken Breasts With Portabella Mushrooms


Ingredients:
boneless skinless chicken breasts, parmesan cheese, egg, shallot, olive oil, portabella mushrooms, parsley, black pepper, mozzarella cheese

Directions:
Preheat oven to 425°F.
Mix together bread crumbs and Parmesan cheese in a shallow dish.
In a small bowl, beat egg.
Dip chicken in egg and then breadcrumb mixture.
Place chicken in baking dish sprayed with nonstick cooking spray.
Heat olive oil over medium high heat in skillet.  Add shallot and saute until soft.
Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
Top chicken with mushroom mixture evenly divided over each piece.  Place mozzarella slice evenly over each piece.
Bake at 425F for 20 minutes or until juices run clear from chicken.
Pavlova


Ingredients:
vanilla essence, vinegar, sugar, cornflour

Directions:
Beat egg whites and cornflour well with electric mixer.
Add vinegar and vanilla beat 1-2 minutes.
Add sugar gradually while beating continue beating until sugar is dissolved and mixture forms stiff peaks. This takes about 10-15 minutes, your mixture should look smooth and very glossy.
Moisten baking paper with a little water.
Spread mixture on paper about 2-3 inches deep in a circle.
Place in preheated oven 180 C and bake 1.1/2 hours - turn off the oven and allow to come to room temperature.  Do not open the oven during the cooling as it may cause the pavlova to collapse.
Cover with whipped cream and decorate with either chocolate, nuts or fruit, serve either on its own or with fruit.
Lentils With Wild Rice & Crispy Onions (Koshari)


Ingredients:
olive oil, yellow onion, garlic, tomato sauce, white vinegar, red pepper flakes, salt, water, wild rice, salt, olive oil, yellow onion, garlic, cumin, cinnamon, broth, brown lentils, green lentil, fresh cilantro, flat-leaf Italian parsley

Directions:
To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside.
In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.
In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes.
While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes.
To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.
Fabienne's Fabulous Ahi Tuna Cups
Category: salad
By Fabienne Riesen

The apple, Belgian endive, and onion combine with the ahi tuna to produce a surprisingly fresh and unique appetizer.

Ingredients:
1 pound sushi-grade yellowfin (ahi) tuna steaks
1  lemon, zested and juiced
½ cup onion, finely diced
½ cup diced red apple (such as Jazz™)
½ cup thinly sliced Belgian endive
2 tablespoons mayonnaise
1 teaspoon horseradish mustard
½ teaspoon honey
¼ teaspoon soy sauce
¼ teaspoon celery salt
⅛ teaspoon cayenne pepper

Directions:
Pat tuna steaks dry. Cut across the grain into thin slices; cut slices into smaller pieces. Mix lemon zest and juice, onion, apple, endive, mayonnaise, mustard, honey, soy sauce, celery salt, and cayenne pepper together in a bowl. Incorporate the ahi tuna pieces. Refrigerate until time to serve.

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

Calories: 201.2
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 8.6 g
Sugars: 3.4 g
Dietary fiber: 2.4 g
Protein: 27.3 g
Cholesterol: 53.7 mg
Sodium: 210.5 mg
Baked Clams


Ingredients:
garlic cloves, parmesan cheese, parsley, extra virgin olive oil, clams, cherrystone clams, lemon juice, butter, lemon wedge

Directions:
Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
Coarsely chop the clams and combine with the lemon juice in a separate bowl.
Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
Top with the bread crumb mixture and drizzle with the butter.
Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
Garnish with lemon wedges.
Hot Cocoa, Adults Only


Ingredients:
"vodka"

Directions:
Add the schnapps and vodka to your cocoa., Top with whipped cream, chocolate shavings and peppermint stick.
Cheddar Beer Triangles
Category: bread
By Anonymous

These are yummy, flaky, and quick.

Ingredients:
2 cups baking mix
½ cup shredded Cheddar cheese
½ cup beer

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Stir the baking mix, Cheddar cheese, and beer in a bowl until the mixture clings together. Knead briefly on a lightly-floured surface until the dough just holds together. Pat the dough into a 6-inch circle and cut into 10 wedges; place the wedges onto the prepared baking sheet. Bake in the preheated oven until browned on the bottom and golden brown on top, 8 to 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 wedges

Calories: 108.6
Fat: 2.2 g
Saturated fat: 1.2 g
Carbohydrates: 17.9 g
Sugars: 1 g
Protein: 3.5 g
Cholesterol: 5.9 mg
Sodium: 497.3 mg
Coconut Chicken
Category: world-cuisine
By Katie Augustitus

I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame.  My husband and picky 2 year old love this!

Ingredients:
1 (14 ounce) can coconut milk, divided
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon lime juice
1 ½ pounds skinless, boneless chicken breast halves, cut into strips
1 cup sweetened shredded coconut
1 cup panko bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
1  egg, beaten
½ cup reduced-fat mayonnaise

Directions:
Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil. Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes. Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

Prep time: 20 mins
Cook time: 30 mins
Total time: 3 hrs 50 mins
Yields: 6 servings

Calories: 409.1
Fat: 21.6 g
Saturated fat: 16.8 g
Carbohydrates: 29.4 g
Sugars: 4.7 g
Dietary fiber: 2.3 g
Protein: 29.5 g
Cholesterol: 95.6 mg
Sodium: 544.1 mg
Candied Jalapeno Poppers


Ingredients:
"cream cheese"

Directions:
"Put 1 tsp of cream cheese in center of frito scoop place 1 to 2 candied jalapenos (depending on size] and serve."
Amish Peanut Butter
Category: side-dish
By HKunkel

This is a tasty peanut butter spread, sometimes known as 'church spread' that is common among the Amish and Mennonite communities. Great on bread, bananas, ice cream, etc.

Ingredients:
1 cup light corn syrup
½ cup peanut butter, smooth
¼ cup marshmallow creme

Directions:
In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined.  Store in an air-tight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 1.5 cups

Calories: 73.7
Fat: 2.7 g
Saturated fat: 0.6 g
Carbohydrates: 12.4 g
Sugars: 4.7 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Sodium: 34 mg
Easy Sweet & Hot Tofu


Ingredients:
tofu, water

Directions:
Slice your tofu however you wish.  Place the slices between two towels, put something heavy on top, and press for about ten minutes.
Meanwhile, stir together the remaining ingredients.
Arrange the tofu slices in a container, making sure not to overlap them so that the marinade can reach as much surface space as possible.  Pour the marinade over the tofu and refrigerate.  (You can leave it in the refrigerator for fifteen minutes, or overnight --  the longer it marinates, the more the flavor penetrates.].
When you are ready to cook the tofu, preheat the oven to 400 degrees.  Arrange the tofu slices in a single layer on a sprayed baking pan.  Bake for fifteen minutes, then flip over the tofu slices and bake ten minutes more.
Ginger Butternut Squash Soup


Ingredients:
butter, margarine, onion, fresh ginger, garlic cloves, oranges, water, salt, pepper

Directions:
1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
4. With an immersion blender, puree until it is completely smooth and creamy.
5. Season with salt and pepper to taste. If it is too thick you may add more water.
Blueberry Muffins


Ingredients:
flour, baking powder, salt, sugar, milk, eggs, fresh blueberries, frozen blueberries

Directions:
Combine first 4 ingredients in a large bowl; make a well in center of mixture.
Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened. Gently fold in blueberries.
Spoon mixture into lightly greased muffin pans, filling two-thirds full.
Bake at 400° for 15 to 18 minutes or until golden brown.
Crawfish Balls


Ingredients:
onion, butter, garlic cloves, dried parsley, green onions, crawfish tails, egg, Worcestershire sauce, flour

Directions:
Saute onions in butter until translucent & just beginning to brown. Add garlic and green onion and saute for a few more minutes, watching it carefully so the garlic doesn't burn.
Add crawfish and stir. Remove from heat and add parsley and bread crumbs, mix to combine.
Combine beaten egg and Worcestershire sauce in small bowl, then add to crawfish mixture. If the mixture is too wet, add a little more bread crumbs.
Wetting your hands to keep the mixture from sticking to your hands too much, form golf ball sized balls.
Roll balls in flour and then fry in hot oil until lightly browned.
Spinach Balls
Category: appetizers-and-snacks
By JEN VINYARD

Yum Yum.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups finely crushed herb-seasoned dry bread stuffing mix
½ cup grated Parmesan cheese
2 teaspoons garlic powder
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
½ cup melted butter
3  eggs, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs.  Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20 minutes, or until heated through and browned.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 10 to 12 servings

Calories: 259.3
Fat: 12.2 g
Saturated fat: 6.7 g
Carbohydrates: 29.6 g
Sugars: 3.4 g
Dietary fiber: 2 g
Protein: 8.2 g
Cholesterol: 76.5 mg
Sodium: 731.6 mg