xiaoxl/recipe_data huggingface dataset:
Palak Dal


Ingredients:
tomatoes, onion, ginger, garlic paste, coriander powder, green chili, haldi powder, chili powder, salt, bay leaves, red chilies, cumin seed, hing, ghee

Directions:
Method.
Clean, wash and soak the arhar dal for 2 hours. Drain and keep aside.
Combine the soaked arhar dal, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles.
Heat the ghee in a pan. Add the bay leaves, red chillies, cumin seeds and asafoetida.
When the seeds crackle, Add chopped onion,ginger,garlic,turmeric powder,coriander powder,chilli powder , cook for few minutes.
Add already cooked into above tadka,let it simmer for few minute.Granish with chopped coriander(optional].
Serve hot.
Country Soup in a Jar
Category: soups-stews-and-chili
By GOJO

This is another great gift idea. Layered soup in a jar. What a fun, easy way to make someone's day!

Ingredients:
½ cup barley
½ cup dried split peas
½ cup uncooked white rice
½ cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
½ teaspoon lemon pepper
2 tablespoons beef bouillon granules
½ cup uncooked alphabet pasta
1 cup uncooked twist macaroni

Directions:
In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal and attach a gift card. The gift card should read:    Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

Yields: 1 quart jar

Calories: 468.8
Fat: 2.4 g
Saturated fat: 0.6 g
Carbohydrates: 91.2 g
Sugars: 5.1 g
Dietary fiber: 19.4 g
Protein: 22 g
Cholesterol: 0.4 mg
Sodium: 1897 mg
Honey Rosemary Carrots
Category: side-dish
By KATHYP100

A quick and easy side dish that presents a delicious combination of flavors!

Ingredients:
4 large carrots, peeled and cut diagonally into 1/4-inch slices
¼ cup water
2 tablespoons butter
¼ cup honey
1 sprig fresh rosemary, leaves stripped

Directions:
Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

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

Calories: 145.1
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 24.4 g
Sugars: 20.8 g
Dietary fiber: 2.1 g
Protein: 0.8 g
Cholesterol: 15.3 mg
Sodium: 91.5 mg
Greek Kourabiedes Cookies


Ingredients:
walnuts, all-purpose flour, baking powder, salt, butter, confectioners' sugar, brandy, pure vanilla extract, orange flower water, confectioners' sugar

Directions:
Preheat the oven to 350 degrees F.
Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped]. Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground].
Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.] Take care not to douse them, just enough for them to carry the scent of flowers.
Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
Lana Banana Drink


Ingredients:
"milk"

Directions:
"Mix milk with liqueur and add whipped cream. Enjoy!"
Bacon Ranch Pea Salad
Category: salad
By Susan Sunderman

This easy salad came about in an attempt to satisfy my son who loves peas and my husband who doesn't. It has become a huge hit. You may want to double the recipe if you want any leftovers!

Ingredients:
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
⅓ cup chopped onions
½ cup Ranch dressing
½ cup shredded Cheddar cheese

Directions:
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

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

Calories: 359.2
Fat: 25.6 g
Saturated fat: 7.4 g
Carbohydrates: 18.3 g
Sugars: 7.9 g
Dietary fiber: 5 g
Protein: 14.1 g
Cholesterol: 36.4 mg
Sodium: 740.7 mg
Crisco Herbed Parmesan Dipping Oil


Ingredients:
extra virgin olive oil, parmesan cheese, fresh ground black pepper, French baguettes

Directions:
"Combine seasoning and olive oil on a 6-inch plate.  Top with Parmesan cheese.  Dip slices or pieces of crusty bread into oil.  ENJOY!  :-]."
Instant Pot® Risotto
Category: main-dish
By Kim's Cooking Now

Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.

Ingredients:
1 cube chicken bouillon (such as Knorr®)
2 cups hot water
2 tablespoons extra-virgin olive oil
¼ cup finely diced onion
1 clove garlic, minced
1 cup Arborio rice
¼ cup white wine
2 tablespoons butter
¼ cup grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh parsley  (Optional)

Directions:
Dissolve the chicken bouillon cube in the hot water and set aside. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth. Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 servings

Calories: 446.5
Fat: 18.7 g
Saturated fat: 7.3 g
Carbohydrates: 57.2 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 7.7 g
Cholesterol: 26.4 mg
Sodium: 547.4 mg
Chicken Rollatini With Cheese, Ham & Spinach


Ingredients:
boneless skinless chicken breast halves, deli ham, Dijon mustard, extra virgin olive oil, salt, pepper, fresh parsley

Directions:
Preheat oven to 400 degrees F and coat a large baking pan with cooking spray.
Arrange chicken breasts on a flat surface. Top each piece of chicken with ham.
Mix together spinach and goat cheese and spread over ham.
Starting from the shorter end, roll up chicken and secure with wooden picks.
Brush mustard all over chicken rolls on all sides,and then roll in bread crumbs to lightly coat.
Heat enough oil to brown chicken and prevent sticking (2-3 Tbsp or so] in a large skillet over medium-high heat.
Add chicken rolls and cook until golden brown on all sides, just a few minutes per side.
Transfer chicken to a greased casserole and bake 20 minutes,or until chicken is cooked through.
Serve chicken over hot pasta that has been tossed with a little buter or olive oil, salt & pepper or your favorite sauce.
Quick and Spicy Spaghetti Squash
Category: side-dish
By Scott Davis

This one is good, try it!

Ingredients:
1  spaghetti squash, halved and seeded
2 tablespoons olive oil, divided
2 tablespoons chopped fresh parsley
1 tablespoon red pepper flakes
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet. Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes. Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 121.8
Fat: 8.2 g
Saturated fat: 1.2 g
Carbohydrates: 13.5 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Sodium: 70.4 mg
Slow-Roasted Spanish Olives With Oranges and Almonds


Ingredients:
Spanish olives, orange, sherry wine vinegar, extra virgin olive oil, bay leaves, fresh thyme sprigs, red chili pepper

Directions:
Preheat the oven to 300 degrees F.
Combine the olives and the remaining ingredients in a mixing bowl.
Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
Drain the oil out (keep it to use as a bread dip!].
Serve the olive mixture warm or at room temperature.
They go nicely with assorted cheeses!
Tunisian Brik (Essential Mediterranean)


Ingredients:
butter, onion, tuna in vegetable oil, capers, flat leaf parsley, parmesan cheese, phyllo pastry, eggs

Directions:
Preheat oven to 400°F  Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
Combine the onion, tuna, capers, parsley and parmesan in a bowl.  Season to taste with salt and pepper.
Cut the filo pastry sheets in half widthways.  Layer four of the half-sheets together, brushing each with melted butter.  Keep the remaining pastry covered with a tamp towel.
Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border.  Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper.
Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg.  Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
Place on a lightly greased baking tray and brush with melted butter.  Repeat with the remaining pastry, filling and egg.
Bake for 15 minutes, or until the pastry is golden brown.  Serve warm or at room temperature.
NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.
Pasta and Peas


Ingredients:
small shell pasta, bacon, shallots, sugar snap pea, spinach, mint, parmesan cheese

Directions:
Cook pasta in a large pot according to package directions. Drain, reserving one cup of cooking liquid. Transfer pasta to a large bowl.
While pasta is cooking, saute bacon in a large skillet over med high heat until crisp (5 minutes]. Transfer bacon to paper towels and set aside.
Reduce heat to medium and add shallots to skillet, cooking until golden brown (5 minutes].
Add snap peas (or snow peas] to skillet, stirring for one minute or until crisp tender.
Add spinach and thawed peas and cook one more minute. Remove from heat.
Add pea mixture, bacon, mint and cooking liquid to pasta. Toss.
Stir in one cup of cheese. Toss.
Pumpkin Seed (Pepita) Salsa


Ingredients:
corn kernel, chopped tomatoes, fresh lime juice, ground cumin

Directions:
Preheat broiler.
On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once.  Watch carefully so they don't burn.  Remove from oven.
Place New Mexico chili under broiler and cook, turning it over, until skin is charred.  Cool and remove skin.  Remove stem, cut in half and remove seeds, and chop chili.
In a medium bowl, combine all ingredients and mix.
Can be refrigerated for up to 1 week.
Serve cold or room temperature.
Cacio E Perez


Ingredients:
olive oil, cracked black pepper, water, spaghetti

Directions:
In medium skillet add olive oil and cracked black pepper, toast for 3 minutes or until fragrant.
Add pasta water and let liquid simmer and come together. Turn off heat and add al dente spaghetti and parmigiano Reggiano and stir rapidly until cheese melts and sauce coats the pasta.
Garnish with more black pepper.
Basil Tomato Soup


Ingredients:
red onion, ginger, brown sugar, roma tomatoes, basil leaves

Directions:
In a large saucepan and a little oil, caramelize the onions, ginger, and sugar., Add the tomatoes and bring to a simmer., Season with salt and pepper., Add the basil and puree., Check the seasoning.
Brunch Baked French Toast
Category: everyday-cooking
By GAIL BOYD

Easy, easy, serve with anything you like; kids love this one and so do adults.

Ingredients:
3  eggs, beaten
1 cup milk
¼ teaspoon salt
½ cup butter, softened
⅔ cup brown sugar
1 (16 ounce) loaf French bread, cut into 1-inch slices
2 teaspoons ground cinnamon, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated. Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon. Bake in preheated oven until beginning to firm, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 751.3
Fat: 29.6 g
Saturated fat: 16.9 g
Carbohydrates: 104.1 g
Sugars: 41.6 g
Dietary fiber: 3.3 g
Protein: 19.8 g
Cholesterol: 188.6 mg
Sodium: 1128.1 mg
Strawberry Spinach Salad with Candied Pecans


Ingredients:
butter, margarine, pecan halves, sugar, fresh spinach, celery, fresh strawberries, white vinegar, sugar, green onions, salt, dry mustard, poppy seeds

Directions:
Melt butter in a large heavy skillet over medium heat.
Add pecans and sugar; stir to combine.
Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
Cool completely and break up pieces as needed.
Remove and discard stems from spinach.
Wash spinach and pat dry with paper towels.
Tear into bite-size pieces.
Combine spinach, celery and strawberries in a large bowl.
Pour 1 cup dressing over salad mixture; toss gently.
Add reserved candied pecans; toss gently.
Serve immediately with remaining dressing.
Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
With blender running, gradually add oil in a slow, steady stream through opening in lid.
Process until thick and smooth.
Transfer dressing mixture to a bowl; stir in poppy seeds.
Cover and chill.
Warm Cabbage and Green Beans


Ingredients:
ghee, red onion, garlic clove, fresh ginger, fenugreek seeds, ground cumin, cardamom seed, dried oregano, ground turmeric, basil leaves, cabbage, napa cabbage, red onion, cherry tomatoes, tomatoes, diced tomatoes, garlic cloves, mustard seeds, nigella seeds, ground turmeric, berbere, chili powder, ground cardamom, fresh ginger, green beans, kosher salt, rice

Directions:
In a medium saucepan, over low heat, melt butter; add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, basil, and cook 15 minutes, stirring occasionally.
Remove from heat and let stand 10 minutes; strain through a fine mesh sieve into a heat proof bowl (may be stored in a tightly covered container in the refrigerator for 3 weeks].
To make the cabbage and green beans heat a saute pan or skillet over medium heat; melt 1/2 cup spiced butter and add cabbage and sliced onion.
Saute until cabbage is wilted, about 5 minutes; add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom, and ginger.
Cook, over low heat, until soft and fragrant, stirring occasionally, about 30 minutes.
Meanwhile, prepare and ice water bath; bring 6 cups of water to a boil in a medium saucepan.
Add green beans to boiling water, reduce heat to low, and cook until bright and tender, 3 to 5 minutes; immediately drain and plunge beans into the water bath.
Drain beans and fold into the tomatoes and cabbage mixture; simmer 10 minutes.
Taste and adjust for salt.; serve with injera bread or rice.
Sue's Chicken Thighs Braised in White Wine


Ingredients:
chicken thighs, salt, garlic cloves, dry white wine, dried thyme, lemon, butter, parsley

Directions:
"In a 12-inch non stick skillet arrange thighs bone side up. Season with salt and pepper to taste add spices garlic. Add Wine.Bring this to a boil.reduce to simmer and tightly cover, Cook 30 minute Turn chicken over and put a slice of butter  then lemon on eash piece of chicken  Simmer covered another 15 minutes or so till tender. Transfer chicken to serving dish. Keep drippings in pan and later discard. Serve and enjoy.* Check out reviews from other chef for some points."
Creamy Italian Dressing II
Category: side-dish
By CHRISTYJ

This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic.

Ingredients:
¾ cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon Worcestershire sauce
½ teaspoon dried oregano
1 teaspoon white sugar
1 clove garlic, chopped

Directions:
In a small bowl, whisk together the mayonnaise, vinegar, lemon juice, oil, water, Worcestershire sauce, oregano, sugar and garlic until evenly combined.  Chill before serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 167.6
Fat: 18.1 g
Saturated fat: 2.7 g
Carbohydrates: 1.8 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 7.8 mg
Sodium: 124.2 mg
The Best Good for You Whole Wheat Pumpkin Pancakes!


Ingredients:
pumpkin, whole wheat flour, cinnamon, baking powder, skim milk, Splenda granular

Directions:
Mix the dry ingredients.
Mix the wet ingredients separately.
Combine wet and dry ingredients until just mixed.
Spoon in 1/4 cupfuls onto a hot frying pan coated with cooking spray, flip, and enjoy!
Sweet Pork Stew


Ingredients:
boneless pork shoulder, extra virgin olive oil, onions, carrots, celery, garlic cloves, beef broth, potatoes, fresh basil, bay leaf, red wine

Directions:
Season meat with S/P.  Heat 3-4 quart saute pan over med-high heat.  Add 1 tablespoons EVOO, and swirl to coat the bottom of the pan.  When the oil is hot, add the meat and brown it deeply on all sides (7-10 minutes].  Remove from heat and let sit on a plate.
Add remaining oil, onions, carrots, celery and garlic cloves.  Saute stirring frequently, until veggies are just beginning to soften (about 4 minutes].
Return meat to the pan, and add broth, potatoes, basil and bay leaf.  Bring broth to a boil, then reduce heat to med-low.  Add wine.  Let simmer for 10 minutes, then reduce heat to low.
Cook over low heat for 3 hours.  Taste periodically, add S/P if needed.  After removing heat, discard bay leaf, and serve hot.
Mexican Hot Chocolate for Really Lazy People on a Diet


Ingredients:
"water"

Directions:
Steep two tea bags in boiled water for 3-5 minutes.
Strain and remove tea bags, and place cocoa mix in a mug.
Slowly add hot tea to cocoa, stirring constantly so as to completely dissolve mix.
Bask in the spicy sweetness.
(Note: I've had "Mexican" cocoa made with a dash of coffee in it as well, so you could probably go ahead and add a 1/2-1 teaspoon of instant coffee to this as well.  If you, you know, were feeling kinda kooky about it.].
Feta Spinach Salmon Roast


Ingredients:
cream cheese, feta, scallions, fresh spinach, salmon fillet, olive oil

Directions:
Preheat the oven to 350 F degrees.
In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended.
Add the scallions and spinach and combine well.
Spread the mixture evenly over 1 salmon fillet (The filling will be about 3/4-inch thick].
Top with the second salmon fillet.
Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan.
Bake for 20 minutes; test for doneness with a toothpick.
To serve, slice carefully with a sharp, serrated knife.
Enjoy!
Spice/crumb Coated Wedge Baked Potatoes


Ingredients:
potatoes, Hungarian paprika, seasoning salt, black pepper, garlic powder, butter

Directions:
Peel potatoes and cut in half lengthwise, then cut each half into 3 or 4 wedges.
Place potato wedges in a large bowl and cover with cold water and let sit for about 5 minutes while preparing the coating.
Preheat oven to 450 degrees F.
In a large mixing bowl, combine bread crumbs, Italian seasoning, paprika, seasoning salt, black pepper, and granulated garlic powder; mix well.
In a medium size bowl or saucepan, melt butter.
Dry wedge potatoes on paper towelling.
Drop several potato wedges into the melted butter and mix to coat with butter.
Now roll potatoes in the crumb/spice mixture to coat well.
Place coated potatoes directly on the middle rack in the oven, keeping them separated.
Bake in preheated 450 degree F oven for 15 to 20 minutes or until potatoes are nicely browned and done to your liking.
Serve immediately with a Dill Dip or Garden Dip.
Tomato Walnut Tilapia


Ingredients:
salt, pepper, butter, tomatoes, panko breadcrumbs, walnuts, lemon juice, butter

Directions:
Preheat broiler and mix topping ingredients.
Dry off fillets and sprinkle with salt and pepper.
Spray a large oven-proof skillet with lemon Pam and cook fillets over medium heat for 2-3 minutes on each side or until lightly browned.
Place tomato slices over fish, and then spoon the topping over the tomato. Broil 3-4 inches from the heat for 2-3 minutes or until topping is lightly browned.
Roast Turkey Breast With Chipotle-Herb Rub Recipe


Ingredients:
chipotle peppers, fresh parsley, fresh cilantro, fresh thyme, garlic cloves, salt, fresh ground black pepper, olive oil, turkey breast

Directions:
Preheat the oven to 325°F
Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
Rub the turkey breast with the chipotle paste.
Carefully slip your fingers under the skin and put more paste between the skin and the meat.
Roast the turkey breast in the oven for about 2 hours.
Let the turkey rest at room temperature for about 15 minutes before carving.
Grilled Portobello Omelette


Ingredients:
portabella mushrooms, reduced-fat cheddar cheese, green onions, red bell peppers, eggs, egg substitute

Directions:
Preheat grill to medium.
Remove stems from mushrooms and scrape gills with a spoon.
Place 1 T cheese and 1 t each of the onion and bell pepper into each mushroom cap. Season with salt and pepper to taste.
In a small bowl, beat eggs and egg substitute, adding salt or pepper to taste.
Place mushroom caps on the grill and fill each with the egg mixture.
Grill, covered, 25 minutes or until the eggs are set. Serve immediately.