xiaoxl/recipe_data huggingface dataset:
Passionfruit Spread (No Eggs)


Ingredients:
butter, sugar, passion fruit pulp, flour, water

Directions:
Add sufficient water to passionfruit pulp to make up 1 cup.
Put all ingredients into a saucepan bring to a boil, then boil (but not a low simmer] for 10 minutes, stirring frequently after it boils - must not stir until it has boiled or it will go candied.
This will thicken as it cools.
Spicy Cajun Bacon Cabbage Slaw Skillet


Ingredients:
bacon, purple cabbage, tomatoes and green chilies, sugar, cider vinegar

Directions:
Fry the bacon in a large skillet until crisp.  Drain, reserving the drippings.
Slice the cabbage fairly thin.  Saute in the reserved bacon drippings just until tender.
Stir in the tomatoes with chilis, sugar, and vinegar.
Cook over low heat for 10 minutes, just until heated through, stirring often.
Crumble the bacon and stir into the cabbage mixture.  Serve warm.
Baked Chicken In a Sweet BBQ Sauce
Category: meat-and-poultry
By Allyson  

What I had to do to squeeze this recipe from my neighbor...but it's worth it.  This is a scrumptious version of sticky chicken.

Ingredients:
½ cup prepared barbecue sauce
¼ cup soy sauce
¼ cup red wine
¼ cup maple syrup
1 tablespoon chili powder
1 tablespoon dry mustard powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
4  skinless, boneless chicken breast halves
1 tablespoon cornstarch
1 cup water

Directions:
Preheat oven to 400 degrees F (200 degrees C). Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined. Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides. Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm. Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 275.3
Fat: 3.8 g
Saturated fat: 0.8 g
Carbohydrates: 31.7 g
Sugars: 21.1 g
Dietary fiber: 1.4 g
Protein: 25.3 g
Cholesterol: 60.8 mg
Sodium: 1327.5 mg
Apple Cider Cupcakes


Ingredients:
eggs, flour, apple cider, sugar, butter, baking powder, cinnamon, salt, apple cider, cream cheese, powdered sugar, salt

Directions:
Preheat oven to 350. Grease or line 12 cupcake wells.
Make cupcakes: In large bowl, cream together butter and sugar. Add eggs, beat well. Add the baking powder, cinnamon and salt. Stir. Add the flour alternately with the apple cider until thoroughly combined. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. Cool completely.
Make Frosting: Put the apple cider in a small pan and bring to a boil over high heat. Continue to boil until the cider is reduced to about 2 tablespoons (it will be slightly syrupy]. Set aside to cool completely. With an electric mixer, beat together cooled reduced cider, cream cheese, pinch of salt, and 1 cup of the powdered sugar. Add enough additional powdered sugar for desired frosting texture.
Frost cupcakes!
Almost No Fat Banana Bread
Category: bread
By Allison

This bread is surprising moist and has a wonderful flavor. For a little variation, you can add nuts or raisins.

Ingredients:
1 ½ cups all-purpose flour
¾ cup white sugar
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
2  egg whites
1 cup banana, mashed
¼ cup applesauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon.  Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 1 - 8x4 inch loaf

Calories: 127.2
Fat: 0.2 g
Carbohydrates: 29.5 g
Sugars: 15.4 g
Dietary fiber: 1 g
Protein: 2.4 g
Sodium: 99.8 mg
Chin Jao Ro Su (Bamboo and Bell Pepper Stir Fry)


Ingredients:
pork, beef, egg, sake, soy sauce, cornstarch, garlic cloves, fresh ginger, bell pepper, bamboo shoot, sake, soy sauce, oyster sauce, sugar, cornstarch

Directions:
Combine first 5 ingredients in a bowl. Stir fry in oil with the garlic and ginger until brown.
Add bell peppers and bamboo shoots. Stir fry until done, about 5 minutes.
Add sauce during the last minute or so of cooking time.
Chocolate Cherry Breakfast Smoothie


Ingredients:
sweet cherries, vanilla yogurt, nonfat milk, honey

Directions:
In the jar of a blender, combine the cherries, yogurt, milk, cocoa, and ice cubes. Blend on high speed or ice crush setting for 30-60 seconds, or until smooth. Stir in the honey, if desired.
Pour into a glass. Serve immediately.
Classic Pickled Eggs
Category: appetizers-and-snacks
By Rod

This is a classic recipe for pickled eggs.

Ingredients:
12 small eggs
3 cups white vinegar
¼ cup white sugar
1 tablespoon salt
2 cloves garlic
1  bay leaf

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat. Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 week
Yields: 12 eggs

Calories: 71
Fat: 3.7 g
Saturated fat: 1.1 g
Carbohydrates: 4.6 g
Sugars: 4.5 g
Protein: 4.7 g
Cholesterol: 137.6 mg
Sodium: 633.3 mg
Korean Fried Chicken
Category: world-cuisine
By Chef John

I've always considered myself something of a fried chicken expert. I've pretty much had every single style known to man and this Korean fried chicken is officially my favorite. No other method I've come across has the same combination of tender, juicy, flavorful chicken and plate-scratching crispiness as this recipe does. It's simply a must-try!

Ingredients:
1 pound skinless, boneless chicken thighs, quartered
½  yellow onion, grated
4 cloves garlic, minced
1 teaspoon fine salt
½ teaspoon freshly ground black pepper
¾ cup cornstarch
½ cup self-rising flour
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon salt
1 cup very cold water, or as needed
oil, or as needed

Directions:
Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight. Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C). Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely. Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack. Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C). Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.

Prep time: 15 mins
Cook time: 10 mins
Total time: 4 hrs 25 mins
Yields: 4 servings

Calories: 471.7
Fat: 23.8 g
Saturated fat: 4.8 g
Carbohydrates: 44.4 g
Sugars: 1.3 g
Dietary fiber: 1.6 g
Protein: 18.6 g
Cholesterol: 70.7 mg
Sodium: 1149.8 mg
Mama Mac's Bundt Pound Cake


Ingredients:
eggs, buttermilk, vanilla, self-rising flour, sugar, instant lemon pudding mix, powdered sugar, lemon juice

Directions:
Preheat oven to 350°F Mix all cake ingredients well. Place into greased bundt cake pan. Bake for 35 minutes.
Remove from oven, allow to cool 5 minutes, then invert onto serving platter.
Mix confectioners' sugar with lemon juice. Pour over cooled cake.
Crock Pot Turkey Tetrazzini


Ingredients:
fat-free chicken broth, sherry wine, cooking wine, low-fat cheddar cheese, spaghetti, parmesan cheese, water, cornstarch

Directions:
Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir.
Cook on low for 6-8 hours.
Serve over cooked spaghetti; sprinkle with parmesan cheese.
Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.
Grandma's Apple Crumb Pie


Ingredients:
sugar, cinnamon, flour, sugar, margarine

Directions:
Slice apples into pie shell, pour the half cup sugar over the apples, sprinkle with cinnamon.
For the topping, mix flour and sugar.  Cut in margarine until crumbly.  Spread over the top of the pie.  Bake at 350 degrees for 60 minutes, until topping starts to brown just slightly.  Cover the edge of the crust with foil when baking.  Remove after 45 minutes in the oven so it can brown slightly before finished baking.
Gluten-Free Bananas Foster Pancakes


Ingredients:
all-purpose flour, light brown sugar, canola oil, baking powder, vanilla extract, ground cinnamon, kosher salt, egg, unsalted butter, light rum, light brown sugar, bananas, vanilla extract, ground cinnamon

Directions:
For the pancakes: Combine the banana, flour, 2 teaspoons of the oil, the baking powder, vanilla, cinnamon, salt and egg in a medium bowl and mix until smooth.
Heat the remaining 1/2 teaspoon oil in a large nonstick skillet set over medium heat. Pour out the batter, 1/4 cup at a time, onto the pan, making 4 pancakes. Cook for 1 to 2 minutes per side. The pancakes are ready to be flipped when numerous bubbles appear on the surface. Place two pancakes on two plates.
For the topping: Combine the butter, rum and brown sugar in a medium skillet set over high heat. Stir constantly until the butter melts and the sugar dissolves, about 1 minute. Add the bananas and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle in the vanilla and cinnamon, and baste if the cinnamon clumps. Top the pancakes with the cooked bananas and sauce, and serve.
Sloppy Joe with Ground Turkey
Category: meat-and-poultry
By mtomasino

This is an easy, healthier version of a sloppy joe that the family will love! You can serve with endives instead of hamburger buns. Use whatever type of cheese you like.

Ingredients:
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
1 ½ pounds ground turkey
1  tomato, chopped
1 small onion, chopped
¾  green bell pepper, chopped
2 tablespoons chopped fresh parsley
1 pinch red pepper flakes
salt and ground black pepper to taste
4 ounces tomato paste
1  lemon, juiced
6  hamburger buns, split and toasted
6 slices American cheese  (Optional)

Directions:
Heat olive oil in a pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Break ground turkey into the pot. Cover pot with lid and cook meat until browned on the outside, 2 to 3 minutes. With a slivered wooden spoon, break meat up into very small pieces; continue to cook and stir until nearly completely browned, 3 to 5 minutes. Stir tomato, onion, green bell pepper, parsley, and red pepper flakes into the turkey mixture; season with salt and black pepper; cook until the tomato softens, 3 to 4 minutes. Add tomato past and lemon juice; stir to coat vegetables with tomato paste. Cover pot with lid, reduce heat to low, and cook until the vegetables are tender, 7 to 10 minutes. Serve on toasted hamburger buns topped with cheese.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 434.8
Fat: 20.6 g
Saturated fat: 8.4 g
Carbohydrates: 29.5 g
Sugars: 4.1 g
Dietary fiber: 2.8 g
Protein: 33.8 g
Cholesterol: 110.5 mg
Sodium: 877.6 mg
Creamy Pumpkin Coffee


Ingredients:
low-fat milk, brown sugar, granulated sugar, pumpkin puree, vanilla extract, nutmeg, cinnamon, ground ginger

Directions:
Combine the milk, sugar, pumpkin puree, vanilla, nutmeg, cinnamon and ginger in a blender on high speed, creating a frothy consistency. Pour into a saucepan and heat until just hot but not boiling.
Pour hot coffee into mug and top with hot spiced milk.
Spiced Lentil Soup


Ingredients:
lentils, stewed tomatoes, potatoes, carrots, onion, celery rib, garlic cloves, bay leaves, black pepper, curry powder, ground cumin, ground coriander, vegetable broth

Directions:
Combine all ingredients in slow cooker.
Cover. Cook on low 8 to 10 hours or on high 4 to 5 hours until lentils are tender.
Remove bay leaves before serving.
Watergate Salad from DOLE®
Category: trusted-brands-recipes-and-tips
By Dole

This dessert salad with a pistachio pudding base contains crushed pineapple, miniature marshmallows, pecans, and whipped topping.

Ingredients:
1 (4 serving size) package instant pistachio flavor pudding mix
1 (20 ounce) can DOLE® Crushed Pineapple, undrained
1 cup miniature marshmallows
½ cup chopped pecans
1 ½ cups thawed whipped topping

Directions:
Mix dry pudding mix, crushed pineapple, marshmallows and pecans in large bowl until well blended.  Gently stir in whipped topping; cover. Refrigerate 1 hour or until ready to serve.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 (1/2 cup) servings

Calories: 196.6
Fat: 8.7 g
Saturated fat: 3.5 g
Carbohydrates: 29 g
Sugars: 23.2 g
Dietary fiber: 1.2 g
Protein: 0.8 g
Sodium: 188.5 mg
Golden Fried Tofu Bites


Ingredients:
medium firm tofu, all-purpose flour, cornstarch, seasoning salt

Directions:
Rinse the tofu.
Place tofu on a plate, cover with two large heavy plates and let drain for 30 minutes.
Dry the tofu and cut into small bite-sized cubes.
(3/4 inch or less].
In a large bowl, mix the flour, cornstarch and seasoning salt.
Carefully dredge the tofu bites in the seasoned flour mixture, making sure they are well-coated.
Fry, half at a time, in peanut oil at medium-high heat for about five minutes or until golden and crispy.
Repeat with other half of the tofu.
Best eaten piping hot as soon as they are cooked.
May be eaten plain, dipped into liquid honey, or they go very well with red Thai curry.
Peppers in Balsamic Vinegar


Ingredients:
"bell peppers"

Directions:
Cut peppers into thick wedges lengthwise., Heat oil in an iron skillet., Place peppers in the pan and stir occasionally until they begin to brown., When the peppers have softened, add the balsamic vinegar., Turn the gas off immediately and stir carefully to coat all the peppers., Serve warm ar cold., Keep refrigerated up to a week.
French Macarons
Category: world-cuisine
By Wendy

These cookies are a labor of love and we did a lot of research to perfect this recipe for you, after our own failures. Please follow as written and you will have a delicious and well-presented cookie. You may wish to experiment with different fillings. Enjoy!

Ingredients:
3  extra-large egg whites
⅓ cup white sugar
1 ⅔ cups confectioners' sugar
1 cup almond flour
1 pinch salt
½ cup butter, softened
⅔ cup confectioners' sugar
½ teaspoon vanilla extract

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough they stay in place when the bowl is turned upside down, about 5 minutes. Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip. Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles. Bake in the preheated oven for 9 minutes. Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form "feet", about 9 minutes more. Peel off the parchment paper and allow to cool completely, about 30 minutes. Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip. Pipe a small amount of filling onto the center of 1 macaron; top with another macaron and press gently to sandwich the filling between the two.

Prep time: 45 mins
Cook time: 18 mins
Total time: 1 hr 33 mins
Yields: 24 macarons

Calories: 124.6
Fat: 6.4 g
Saturated fat: 2.6 g
Carbohydrates: 16.1 g
Sugars: 14.9 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 10.2 mg
Sodium: 40.8 mg
Honey and Flaxseed Bread
Category: bread
By Susan Crowe

A delicious whole grain bread.  It is my favorite bread of all time!  It is for bread makers. You may substitute vegetable oil for flaxseed oil if flaxseed oil is unavailable.

Ingredients:
1 ⅛ cups water
1 ½ tablespoons flaxseed oil
3 tablespoons honey
½ tablespoon liquid lecithin
3 cups whole wheat flour
½ cup flax seed
2 tablespoons bread flour
3 tablespoons whey powder
1 ½ teaspoons sea salt
2 teaspoons active dry yeast

Directions:
Put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Wheat Cycle, and Start.

Yields: 1 - 1 1/2 pound  loaf

Calories: 173.9
Fat: 4.9 g
Saturated fat: 0.4 g
Carbohydrates: 30.8 g
Sugars: 5.8 g
Dietary fiber: 6.4 g
Protein: 7.1 g
Cholesterol: 0.1 mg
Sodium: 242.3 mg
Pauper's Pizza


Ingredients:
ketchup, prepared mustard, cheddar cheese

Directions:
Preheat oven to 400°F.
Combine soup, ketchup, mustard, onion & sliced franks.
Spread topping over crust, to the edges and top with cheese.
Bake on bottom rack of oven for 20-25 minutes or until hot and melty.
Allow to cool for 10 minutes before cutting (squares are easier to eat than wedges for this pizza].
Pico De Gallo Dip


Ingredients:
roma tomatoes, red onion, fresh cilantro, salt, chili powder, garlic powder

Directions:
Chop tomatoes, onions, and jalapeños into small pieces by hand, put into large bowl (don't use blender].
Chop up a hand full of cilantro, stir into mix.
Add salt, garlic and chili powder.
Set in fridge for 20 minutes.
Dip your favorite chip and enjoy.
No Sugar Strawberry Freezer Jam


Ingredients:
"strawberries"

Directions:
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.
Whole-Grain Honeyed Waffles


Ingredients:
oatmeal, toasted wheat germ, butter, eggs, honey, all-purpose flour, whole wheat flour, baking soda, salt, buttermilk, butter

Directions:
Heat waffle iron.  Heat oven to 225.
Mix cereal and wheat germ in a large bowl.
Beat butter, eggs, and honey in a second bowl.
Add to cereal.
Mix flours, baking soda, and salt in a third bowl.
Add flour mixture alternately with buttermlk to cereal, stirring.  Batter will be very stiff.
Make a total of 6 waffles in waffle maker according to manufacturer's directions.
Stack between sheets of waxed paper on baking sheet and keep warm in heated 225 oven.
Serve waffles with butter and syrup.
Basic Couscous


Ingredients:
water, butter, margarine, dried parsley flakes, onion powder, dried basil, garlic powder, pepper, couscous

Directions:
In a saucepan, combine everything except the coucous; bring to a boil.
Stir in couscous. Cover and let simmer for 5 minutes or until the liquid is absorbed. Fluff with a fork.
Ravioli With Tomato Garlic Sauce


Ingredients:
lean ground beef, onion, garlic cloves, salt, pepper, parsley, parmesan cheese, feta cheese, cottage cheese, wonton wrappers, egg, grape tomatoes, garlic cloves, olive oil, salt

Directions:
In a large frying pan, brown up the beef, garlic and onion with the seasonings on medium high heat until done. Place beef in food processor if you like for finer beef. Fold in the cheese and mix. Place 1 wrapper down and run egg wash along the edges. Put a teaspoon of filling in the middle and top with another wrapper and seal the edges together. Boil for 4 minutes in lightly salted water.
Preheat oven 450°F.
In a roaster, add the grape tomatoes and the cloves of garlic (leave on the skin], coated in olive oil and roast in the oven for 20 minutes.
Take the garlic out of the skins and mash it with some salt in a bowl. Take some of the water your pasta is cooking in and stir the garlic into the water with a fork to break it up.
Add the tomatoes and mash it all up. Add in seasonings mix well, but really you add in any herbs you prefer. Slowly add in some water, how much water you add will determine how thick you want your sauce!
Campfire S'mores Bread Pudding


Ingredients:
eggs, sweetened condensed milk, milk, vanilla, ground nutmeg, mini marshmallows, graham cracker squares, milk

Directions:
Preheat oven to 325°F  Grease a 2 qt square baking dish.  Set aside.  Place bun pieces on shallow baking sheet.  Bake 7 to 8 minutes or until dry and crisp.  Cool.
In medium bowl, lightly beat eggs.  Stir in sweetened condensed milk, 3/4 c milk, vanilla and nutmeg; set aside.
Place bun pieces in prepared baking dish.  Sprinkle with 1/2 c each of the marshmallows and chocolate pieces.  Evenly pour milk mixture over all.  Let stand 5 minutes.  Sprinkle with crushed graham crackers.  Bake, uncovered, for 35 minutes.  Sprinkle with 1/4 c of the remaining marshmallows.  Bake for about 5 minutes or until a knife inserted near center comes out clean.
For drizzle, in small saucepan, heat and whisk remaining marshmallows, remaining chocolate pieces and 2 T milk over low heat until melted and smooth.  Drizzle over bread pudding.  Cool 20 to 30 minutes before serving.  Serve warm.
Banana and Sunflower Seed Butter Oatmeal


Ingredients:
rolled oats, bananas, salt, water

Directions:
Bring water and salt to a boil in a saucepan; add oats and simmer until desired consistency is reached, about 5 minutes.
Remove saucepan from heat and stir in bananas, sunflower seed butter, and agave nectar.
Finger Steak


Ingredients:
egg, milk, flour, salt, sugar, baking powder, garlic powder, pepper, onion powder

Directions:
Slice steak into strips.
Beat egg and milk.
Add dry ingredients; beat until smooth.
Add steak strips; toss to coat.
Chill for 2 hours or longer.
Fry in hot oil until light brown; 2-3 minutes.
Pasta Al Forno


Ingredients:
salt, rigatoni pasta, tomato sauce, fresh ricotta, fresh mozzarella cheese, hard-boiled eggs, parmigiano-reggiano cheese

Directions:
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let cool to room temperature.
Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano.
Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.