xiaoxl/recipe_data huggingface dataset:
Energy Balls without Peanut Butter
Category: uncategorized
By Erena Wismer

No peanut butter in these energy balls. Dates and brown rice syrup make these a sticky, gooey satisfaction.

Ingredients:
1 cup rolled oats
½ cup pumpkin seeds
½ cup walnuts
½ cup pecans
15 dates pitted Medjool dates
½ cup brown rice syrup
1 cup mini chocolate chips
½ cup shredded coconut
½ cup raisins
¼ cup sunflower seeds

Directions:
Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size. Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up. Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked. Refrigerate for 2 to 24 hours before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 45 balls

Calories: 86.4
Fat: 4.4 g
Saturated fat: 1.3 g
Carbohydrates: 11.4 g
Sugars: 8.4 g
Dietary fiber: 1.1 g
Protein: 1.7 g
Sodium: 5 mg
Strawberry Cream Cheese Spread
Category: appetizers-and-snacks
By MARAMBER14

This is a delicious strawberry spread for bagels.  It sure beats store bought spread!

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons confectioners' sugar
1 cup fresh strawberries, hulled

Directions:
In a blender or food processor, combine the cream cheese, confectioners' sugar, and strawberries. Pulse until smooth and well blended. Use immediately, or refrigerate until needed.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 111.7
Fat: 9.8 g
Saturated fat: 6.2 g
Carbohydrates: 4.2 g
Sugars: 3 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 30.8 mg
Sodium: 83.1 mg
Argentinean Meat Pie


Ingredients:
ground beef, onion, raisins, green olives, eggs, milk, butter, parmesan cheese

Directions:
Brown ground beef and onion in skillet., Pour off excess fat., Add raisins and olives., Stir in 1 beaten egg., Set aside., Mash potatoes, adding enough milk to get a spreading consistency., Add 2nd beaten egg., Line a well buttered pie shell with potatoes., Pour meat filling into potato shell., Top with remaining potatoes., Dot with butter., Sprinkle with cheese., Bake at 350 til heated through, about 30 minute.
Penne With Chicken, Lemon and Parmesan


Ingredients:
dry penne pasta, chicken cutlets, garlic cloves, red pepper flakes, olive oil, fresh parsley, parmesan cheese

Directions:
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
White Balsamic Vinaigrette
Category: side-dish
By Becky

A Panera Bread® copycat recipe. They use this dressing on the Fuji apple chicken salad.

Ingredients:
½ cup extra-virgin olive oil
¼ cup white balsamic vinegar
2 tablespoons honey, or to taste
½ teaspoon sea salt
¼ teaspoon fresh cracked black pepper
⅛ teaspoon garlic powder

Directions:
Whisk olive oil, balsamic vinegar, honey, salt, cracked black pepper, and garlic powder together in a bowl until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 147.1
Fat: 14 g
Saturated fat: 2 g
Carbohydrates: 5.6 g
Sugars: 5.4 g
Protein: 0.1 g
Sodium: 112.2 mg
Simple Beef and Barley Soup


Ingredients:
whole tomatoes, carrot, quick-cooking barley, water, beef bouillon cubes

Directions:
In a large heavy stockpot or dutch oven, heat oil until shimmering. Brown beef on all sides. Brown meat in small groups to prevent crowding, therefore steaming the meat. Remove meat from pot and discard oil when all the meat is browned, keeping the brown bits on the bottom of the pot (for flavor].
Put the browned beef back in the pot and add 8 c water (at least enough to cover the meat]. Add bouillon cubes and bring to a boil. Cover and simmer until the meat falls off the bone, 2-3 hours, depending on your meat and heat.
At this point, you should decide if you are serving the soup that day or the next.
If you are serving the soup that day:  pull out the meat and skim off any gunk on the surface. When meat is cool enough to handle, discard the bones and obvious fat. Add meat back to soup. Check for beef flavor of the soup. If not beefy enough, add another bouillon cube. Add the barley, carrots and tomatoes (if you don't like a lot of chunks of tomatoes, cut up some of the tomatoes and puree some] . Add salt to taste and cook until carrots are just tender, about 1/2 hour on a simmer. You can also add a squirt of ketchup if you wish.
If you are preparing the soup for the next day :  remove the meat and refrigerate. Strain soup to remove any unwanted bits, cover and refrigerate. The next day, about 1 hour before serving, remove the fat layer from the top of the soup. Begin to heat soup, over medium heat. Remove meat from the bones and add back to soup. Add carrots, tomatoes (if you don't like a lot of chunks of tomatoes, cut up some of the tomatoes and puree some] and barley. Add another bouillon cube if the soup is not beefy enough. Simmer until carrots are tender for 1/2 - 1 hour. Add salt to taste. You can also add a squirt of ketchup if you wish.
Serve soup with noodles. (Kluski noodles are great!].
Zorro's Revenge


Ingredients:
Creme de Cacao, irish cream

Directions:
Pour all ingredients into a cocktail shaker with ice., Shake and strain into a cocktail glass, and serve.
Stir Fried Beef Fajitas


Ingredients:
fresh lime juice, garlic, ground cumin, salt, green peppers, red onion, flour tortillas, salsa, sour cream, fresh cilantro

Directions:
Combine 2 tablespoons oil, lime juice, garlic, cumin and 1/2 teaspoon salt in a shallow dish or zip-top freezer bag; add steak.  Cover or seal and let stand 30 minutes.
Remove steak from marinade; discarding marinade.
Pat beef dry with paper towels.
Heat remaining 2 tablespoons oil in a large skillet or wok over high heat; add beef, and stir fry 3 minutes.
Remove beef from skillet with a slotted spoon.  Reduce heat to medium.
Add bell peppers, jalapeno peppers, and onion; sprinkle with remaining 1/2 teaspoon salt.  Stir fry 6 minutes or until tender.
Wrap tortillas in plastic wrap.  Microwave on high 20 seconds.
Spoon beef and vegetable mixtures evenly over tortillas; add desired toppings, and roll up.  Serve immediately.
Spicy Rapid Roast Chicken
Category: meat-and-poultry
By Nancy Blair

This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.

Ingredients:
1 (3 pound) whole chicken
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon paprika
⅛ teaspoon cayenne pepper

Directions:
Preheat oven to 450 degrees F (230 degrees C). Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 229.2
Fat: 14.5 g
Saturated fat: 3.8 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 23 g
Cholesterol: 72.8 mg
Sodium: 142.7 mg
Carrot "Cake" Tea Sandwiches


Ingredients:
cream cheese, carrot, walnuts, pecans

Directions:
Trim crusts off of bread.
Combine frosting, cream cheese, carrot and nuts.
Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches.
Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
Chill for at least an hour before serving.
Cheese and Broccoli Soup


Ingredients:
butter, margarine, flour, chicken broth, salt, milk, half-and-half cream, cheddar cheese, processed cheese, frozen broccoli

Directions:
In a large stockpot, melt the butter.  When melted, stir in the flour and cook for 2 minutes.
Add the broth, milk & cream, and salt.  Bring to a boil and reduce heat.  Simmer for 10 minutes.
Stir in the cheese and broccoli.  Simmer for 10 minutes.  Serve.
Note:  If this is not thick enough for you, make some thickening from cornstarch and water; increase heat to just under boiling and stir in rapidly to prevent lumps.
Cheryl's Secret Ingredient Chocolate Peanut Butter Pie


Ingredients:
lite firm tofu, creamy peanut butter, sugar, vanilla, prepared graham cracker crust

Directions:
Melt the chocolate chips in a small bowl in the microwave for about 1 minute, stirring after the first 30 seconds or so.  Stir until smooth.  Allow to cool slightly.
Drain the tofu and squeeze out the excess water.  Using a food processor or blender, chop up the tofu so that it's easier to work with.
Place the chopped tofu, peanut butter, sugar, vanilla and soymilk in a large mixing bowl and beat until smooth.  Add the melted chocolate and again beat until thoroughly combined.  You may have to scrape down the bowl a few times and beat on the highest speed.  A food processor or blender will work for this as well.
Pour the mixture into the prepared crust and cover; refrigerate several hours until set.
Chocolate Butter


Ingredients:
icing sugar, butter, pure vanilla extract

Directions:
In a medium bowl, using a hand-held mixer, beat the butter until creamy.
Sift cocoa and icing sugar together, add to butter and mix well.
Add vanilla and continue beating for 1 - 2 minutes until mixture is smooth.
Put blended mixture into small dish and serve. If not using butter immediately, cover and refrigerate.
Enjoy!
Easy Spinach Soup
Category: soups-stews-and-chili
By JULBREN1020

This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.

Ingredients:
2 ½ tablespoons butter
½ cup chopped carrots
½ cup chopped scallion
1 clove garlic, minced
6 cups chicken broth
½ cup orzo
1 (10 ounce) bag fresh spinach, chopped
salt and ground black pepper to taste

Directions:
Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 6 cups

Calories: 136.8
Fat: 5.8 g
Saturated fat: 3.1 g
Carbohydrates: 17 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 5 g
Cholesterol: 17.7 mg
Sodium: 1067 mg
Chef John's Creamy Mushroom Pasta
Category: main-dish
By Chef John

A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.

Ingredients:
2 tablespoons olive oil
¾ pound fresh white mushrooms, sliced
¼ pound fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 cloves garlic, minced
2 fluid ounces sherry
1 cup chicken stock
1 cup heavy whipping cream
8 ounces fettuccine pasta
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh tarragon
9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Directions:
Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes. Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes. Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm. Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted. Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 375.3
Fat: 22.4 g
Saturated fat: 11.3 g
Carbohydrates: 33.6 g
Sugars: 2.7 g
Dietary fiber: 2.1 g
Protein: 11.1 g
Cholesterol: 60.6 mg
Sodium: 371.3 mg
Diablo Shrimp Saute
Category: main-dish
By Pammiepi

This spicy shrimp and pasta recipe is very quick and easy to make. Great recipe for hot summer days! Double the jalapeno pepper if you like it hot.

Ingredients:
1 (8 ounce) package linguine
4 tablespoons butter
1 cup chopped red onion
1  jalapeno pepper, seeded and chopped
1 pound peeled and deveined shrimp
1 (14.5 ounce) can diced tomatoes, drained
1 clove garlic, minced
½ cup white wine
2 tablespoons lemon juice

Directions:
Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain. Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 457.5
Fat: 13.8 g
Saturated fat: 7.8 g
Carbohydrates: 49.9 g
Sugars: 6.8 g
Dietary fiber: 3.6 g
Protein: 27.5 g
Cholesterol: 203.1 mg
Sodium: 445.8 mg
Pumpkin Brioche


Ingredients:
pumpkin puree, dark brown sugar, active dry yeast, all-purpose flour, salt, cinnamon, nutmeg, clove, eggs, unsalted butter, egg, salt

Directions:
First day:
Place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°F.
Remove from heat and stir in brown sugar and yeast.
Let stand 10 minutes.
Place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one] and process 10 seconds.
Add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl.
With machine running, add the butter and process 20 seconds.  Dough will be very sticky.
Place dough in an oiled bowl.
Cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours.
Punch down, using lightly floured hands.
Cover bowl tightly and refrigerate overnight.
Second day:
Generously grease 24 muffin cups.
Remove dough from refrigerator and place on a lightly floured surface.
Turn dough to coat with flour.
Divide dough into 24 portions and press into muffin cups.
Using sharp scissors, make a 1/4" deep cut in the top of each roll.
Cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours.
Preheat oven to 425°F.
Beat egg and salt together and brush over tops of rolls.  Try not to let it run down the sides.
Place on center rack of oven and bake for 5 minutes.
Reduce heat to 350°F.
Bake 5 minutes more, or until browned.
Serve immediately, or cool and freeze.
Chocolate Chunk Muffins


Ingredients:
bittersweet chocolate, flour, baking soda, salt, vanilla, butter, light brown sugar, eggs

Directions:
Preheat oven to 350 F.
Spray 3 dozen muffin cups.
Melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat.
Combine dry ingredients.
Combine milk and vanilla.
In bowl of an electric mixer cream butter and brown sugar.
Add the eggs one at a time mixing in thoroughly.
Add the melted chocolate.
Alternately add the flour and the milk mixtures beginning and ending with the flour.
Fold in remaining chocolate chips.
Drop the batter into prepared cups with muffin scoop.
Bake 25 minutes.
Remove from muffin tins immediately to cooling rack.
Makes 3 dozen muffins.
Hot Spiced Cider


Ingredients:
whole allspice, cinnamon stick, cloves, cider, brown sugar, nutmeg

Directions:
Tie allspice, cinnamon and cloves in a cheesecloth bag.
Heat cider and brown sugar; add spice bag and simmer for 10 minutes.
Remove bag; pour into mugs.
Sprinkle with a dash of nutmeg.
Bacon, Cheese, and Caramelized Onion Quiche
Category: breakfast-and-brunch
By Karen

My husband said this is the best quiche he's ever tried! The combination of caramelized onion, bacon, and Cheddar cheese is perfect.

Ingredients:
4 slices bacon
1 (9 inch) unbaked pie crust
¼ cup butter
1 medium onion, finely chopped
1  egg, beaten
2  eggs
1 ¼ cups sour cream
¼ cup cream cheese, softened
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside. Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork. Bake crust in the preheated oven on the middle rack for 15 minutes. Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more. Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper. Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese. Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 25 mins
Yields: 1 9-inch quiche

Calories: 389.8
Fat: 32.5 g
Saturated fat: 16.6 g
Carbohydrates: 13.7 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 11.3 g
Cholesterol: 123.5 mg
Sodium: 505.6 mg
Chipotle Shrimp Tacos
Category: world-cuisine
By rvelasquez

Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.

Ingredients:
1 (12 ounce) package bacon, cut into small pieces
½  onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3  chipotle peppers in adobo sauce, minced
12  corn tortillas
1 cup chopped fresh cilantro
1  lime, juiced
1 pinch salt to taste

Directions:
In a large, deep skillet fry the bacon over medium-high heat until evenly brown.  Drain the bacon fat.  Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent.  Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds.  Fill the heated tortillas with shrimp mixture.  Sprinkle with cilantro, lime juice, and salt.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 tacos

Calories: 376.6
Fat: 11.1 g
Saturated fat: 3.3 g
Carbohydrates: 26.2 g
Sugars: 1.1 g
Dietary fiber: 4.2 g
Protein: 41.9 g
Cholesterol: 315.7 mg
Sodium: 830.3 mg
Spinach and Feta Pizza


Ingredients:
sweet onions, olive oil, pesto sauce, frozen spinach, sun-dried tomato, feta

Directions:
In large non-stick skillet, heat oil over medium high heat.  Add onions.  Once onions begin to brown reduce heat to low.  Continue to cook onions until soft and caramelized.  This should take a total of 20-30 minutes.
Roll dough out.  Spread pesto.  Layer remaining ingredients and onions over sauce.
Bake according to dough directions.
Egg-Free Dairy-Free Nut-Free Cake
Category: desserts
By Bridget Brooke-meer

This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.

Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
½ cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 - 8x8 cake

Calories: 318.9
Fat: 12.2 g
Saturated fat: 3.3 g
Carbohydrates: 51.2 g
Sugars: 31.2 g
Dietary fiber: 2.3 g
Protein: 3.7 g
Sodium: 303.7 mg
Berry Crisp


Ingredients:
berries, graham cracker crumbs, brown sugar, honey, cinnamon, nutmeg, butter, margarine

Directions:
Melt butter or margarine in a saucepan.
Stir in graham cracker crumbs and slowly add brown sugar, honey, cinnamon, and nutmeg, stir until well mixed.
Pour berries into greased ovenproof dish and sweeten with sugar if desired.
Top with graham cracker topping.
Bake in preheated 350°F oven for 20 minutes.
Spoon into serving dishes and top with ice cream.
Marbled Eggs


Ingredients:
eggs, water

Directions:
Hardboil your eggs normally.
When they are  cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane.  Develop a nice overall cracked look.
Then re-boil in water with food coloring of your choice.
You could make really cool looking deviled eggs with these.
Curry Chicken Casserole


Ingredients:
skinless chicken breasts, broccoli, mayonnaise, curry powder, cheddar cheese, butter

Directions:
Preheat the oven to 350 degrees.
In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
Sprinkle bread crumbs on top of casserole.
Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
Serve over white rice.