xiaoxl/recipe_data huggingface dataset:
Overnight Bubble Bread
Category: breakfast-and-brunch
By KEMom

One of the easiest and best tasting recipes for breakfast!  Remember, when planning to make these, they must rise overnight!  My mom made these for us when we were young...I remember waking up to the wonderful aroma of them baking!

Ingredients:
½ cup pecan halves
18  frozen dinner rolls
1 (3.5 ounce) package cook and serve butterscotch pudding mix
½ cup butter
½ cup brown sugar

Directions:
Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans.  Sprinkle dry pudding mix over the top. Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes, until golden brown.

Prep time: 5 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 678.6
Fat: 29.6 g
Saturated fat: 11.9 g
Carbohydrates: 90.6 g
Sugars: 30.7 g
Dietary fiber: 3.9 g
Protein: 14.7 g
Cholesterol: 45.5 mg
Sodium: 837.2 mg
Low-Carb Bacon-Wrapped Chicken Tenders


Ingredients:
fresh sage leaves, salt, fresh ground black pepper, bacon, extra virgin olive oil

Directions:
Season tenders with salt and pepper.  Place a sage leaf on each chicken tender, then wrap each with a bacon slice.
In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes. With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.
Valentine Smoothie


Ingredients:
vanilla yogurt, banana, honey

Directions:
In a blender container, add yogurt, banana, jam, honey, and food coloring., Cover and blend on high until smooth and foamy., Pour into glasses and serve immediately.
Spicy Southwest Chicken Sandwich


Ingredients:
sun-dried tomatoes packed in oil, chipotle chile, adobo sauce, water, olive oil, Dijon mustard, light brown sugar, salt, black pepper, avocado, fresh cilantro, lime, juice of, chicken, bacon, tomatoes, red onion, focaccia bread

Directions:
1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.
2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.
3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.
Eggs a La King


Ingredients:
butter, margarine, flour, milk, hard-boiled eggs

Directions:
On medium high heat place the butter in sauce pan and melt.
Add flour and cook for few minutes. Do not brown.
Add soup mix to coat.
Mix in hot milk and bring to a low boil. Cook for aprox. 10-15 min, (stirring as to not get any lumps and doesn't stick to the bottom of the pot], or until you feel the noddles are cooked and sauce is thickened. If it gets to thick, add a bit more milk.
Slice the eggs and combine with the sauce.
We usually had this over toast or buns.
Lisa's Chocolate Chocolate Chip Cake
Category: desserts
By Lisa S.

Super moist and decadent, but easy-to-make cake!  Dust with confectioner's sugar if desired.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4  eggs
½ cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a Bundt pan. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.  Beat until smooth.  Stir in chocolate chips.  Pour batter into prepared pan. Bake for 1 hour. Allow to cool.

Yields: 1 - 10 inch Bundt cake

Calories: 515.8
Fat: 35.2 g
Saturated fat: 9.4 g
Carbohydrates: 49.5 g
Sugars: 30.7 g
Dietary fiber: 2.2 g
Protein: 6.1 g
Cholesterol: 70.4 mg
Sodium: 520.6 mg
Beet Salad with Apple and Tofu
Category: salad
By Francesca

A super delicious beet salad with smoked tofu and apple in a creamy yogurt and horseradish dressing. Tasty and so nutritious.

Ingredients:
6  beets
salt and ground black pepper to taste
1 tablespoon vegetable oil
½ (7.5 ounce) package smoked tofu, diced
½  apple, diced
1 (8 ounce) container plain yogurt
1 teaspoon prepared horseradish
1 teaspoon maple syrup

Directions:
Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes. Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl. Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 173.3
Fat: 5.5 g
Saturated fat: 1.1 g
Carbohydrates: 20.9 g
Sugars: 15.2 g
Dietary fiber: 4.8 g
Protein: 10.3 g
Cholesterol: 3.4 mg
Sodium: 180.2 mg
Zucchini Pineapple Bread


Ingredients:
eggs, sugar, vanilla, zucchini, crushed pineapple, flour, baking soda, salt, baking powder, cinnamon, nutmeg, ground cloves, orange zest, walnuts

Directions:
Beat eggs in a large bowl to blend.
Add oil, sugar, and vanilla and beat until thick and foamy.
Stir in zucchini and pineapple.
In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
Stir gently into zucchini mixture to blend.
Bake in 2 greased loaf pans at 350 degrees.
Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
Cool 10 minutes.
* For 4 small loaves, bake approximately 35 - 40 minutes.
Red Chile Chicken Posole


Ingredients:
dried ancho chiles, cumin, dried basil, dried oregano, honey, red wine vinegar, onion, garlic cloves, hominy, chicken breasts, dry white wine, chicken broth, olive oil, flour, flour tortillas

Directions:
Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey.
Season the chicken breasts with salt and pepper and dredge them in flour.
Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through].
Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine.
Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts.
Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes.
Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.
Artichoke and Crabmeat Triangles
Category: appetizers-and-snacks
By Barbara Gilhuly

This is a easy recipe.  It is an old favorite of mine that I used to use as a dip.  I like the use of the English muffins as the base.  It gives them a nice crispy texture.

Ingredients:
1 (14 ounce) can artichoke hearts, drained
16 ounces crabmeat
1 cup mayonnaise
⅓ cup chopped onion
¾ cup grated Parmesan cheese
1 (12 ounce) package English muffins

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly. Split each English muffin in half ,and spread the mixture on the cut side of the split muffins.  Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet. Bake for 12 minutes, or until golden brown. Serve hot.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 840.7
Fat: 51.9 g
Saturated fat: 10.3 g
Carbohydrates: 52.9 g
Sugars: 1.3 g
Dietary fiber: 3.7 g
Protein: 41.3 g
Cholesterol: 138.3 mg
Sodium: 1862 mg
California Chicken
Category: meat-and-poultry
By Ingrid

This recipe is great for summertime veggies from the garden, and quick too!

Ingredients:
4  skinless, boneless chicken breasts
1 teaspoon olive oil
½ teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2  avocados - peeled, pitted and sliced
2  ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Directions:
Preheat oven to 350 degrees F (175 degrees C). Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste. Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Yields: 4 servings

Calories: 540.7
Fat: 36.7 g
Saturated fat: 14 g
Carbohydrates: 12.1 g
Sugars: 2.7 g
Dietary fiber: 7.6 g
Protein: 42.8 g
Cholesterol: 121.8 mg
Sodium: 373 mg
Mediterranean Style Roasted Red Pepper and Lentil Salad
Category: salad
By Pooja Mottl

A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!

Ingredients:
1 ½ large red bell peppers, halved and seeded
1 tablespoon extra virgin olive oil
1 cup French green lentils
3 cups cold water
1 pinch sea salt
1 small onion, finely diced
2 stalks celery, finely diced
2  carrots, peeled and finely diced
½ cup finely chopped flat-leaf parsley
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
2 small shallots, coarsely chopped
½ teaspoon sea salt
5 tablespoons fresh lemon juice
1 ½ tablespoons white wine vinegar
1 ½ tablespoons balsamic vinegar
½ cup extra-virgin olive oil

Directions:
Preheat oven to 425 degrees F (220 degrees C). Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl. Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl. Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper. Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 4 cups

Calories: 479.5
Fat: 32.2 g
Saturated fat: 4.5 g
Carbohydrates: 37.5 g
Sugars: 8.9 g
Dietary fiber: 12.1 g
Protein: 12 g
Sodium: 673 mg
Kickin' Cajun Spicy Grilled Shrimp


Ingredients:
Kickin' Cajun Seasoning Mix, olive oil, large shrimp

Directions:
In a bowl, combine oil and seasoning mixture. Add shrimp; toss until well coated.
Thread shrimp onto two metal skewers or soaked wooden skewers.Reserve remaining oil. Grill for 2 minutes. Turn shrimp; baste with remaining oil. Grill 1-2 minutes longer or until shrimp turn pink.
Easy Weeknight Chicken Parmesan
Category: trusted-brands-recipes-and-tips
By Progresso

Impress your family with this quick and easy Italian dinner made with Progresso™ Recipe Starters™ fire roasted tomato cooking sauce.

Ingredients:
8 ounces uncooked spaghetti
⅓ cup Progresso® Italian style panko crispy bread crumbs
⅓ cup shredded Parmesan cheese
4 each boneless skinless chicken breasts, flattened slightly
2 cloves garlic, finely chopped
1 (18 ounce) can Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
1 cup shredded mozzarella cheese

Directions:
Cook and drain spaghetti as directed on package. In large resealable food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Shake each chicken breast in bread crumb mixture; set aside. In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.

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

Calories: 512.9
Fat: 11.6 g
Saturated fat: 4.8 g
Carbohydrates: 59.2 g
Sugars: 2.2 g
Dietary fiber: 3.2 g
Protein: 41.2 g
Cholesterol: 82.5 mg
Sodium: 818.6 mg
Easy Homemade Shrimp Fried Rice
Category: main-dish
By MonkeyMama

This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.

Ingredients:
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen peas and carrots
½ cup frozen corn
2 cloves garlic, finely minced, or more to taste
3 large eggs, lightly beaten
4 cups cooked rice
3 tablespoons thinly sliced green onions
3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Directions:
Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through. Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside. Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes. Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 5 cups

Calories: 551.5
Fat: 19 g
Saturated fat: 3.5 g
Carbohydrates: 63.9 g
Sugars: 2.2 g
Dietary fiber: 2.6 g
Protein: 30.4 g
Cholesterol: 312.1 mg
Sodium: 971.3 mg
Smoked Chicken and Cheddar Buttermilk Waffles


Ingredients:
Bisquick baking mix, buttermilk, sugar, salt, eggs, Basic All Purpose Brine for Meats, Chicken, and Turkey, sharp cheddar cheese, pecans

Directions:
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using] and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.
Easy Santa Fe Tiramisu


Ingredients:
cream cheese, powdered sugar, instant coffee granules, Cool Whip Topping, fresh raspberries

Directions:
Cut pound cake into 1 inch cubes.
Set aside.
In mixing bowl, beat sugar, coffee granules and cream cheese until smooth.
Fold in whipped cream.
In a tall sided glass bowl (or 13x9x2" dish], layer half of the pound cake, 1 cup of berries, half of the cream cheese mixture and half of the chocolate shavings.
Repeat layers.
Top with remaining raspberries.
Refrigerate until serving time or up to overnight.
Brownie Drop Cookies


Ingredients:
all-purpose flour, baking powder, butter, light brown sugar, eggs, vanilla extract, white chocolate chips, walnuts, pecans

Directions:
Heat oven to 350.  Line a cookie sheet with foil, coat with nonstick spray.
Whisk flour, cocoa, and baking powder in a medium bowl until thoroughly blended.  Melt butter and one cup of the semi sweet chocolate chips in a medium saucepan over low heat, stirring as needed.  Remove from heat; whisk in sugar, then eggs and vanilla until blended.
Scrape into flour mixture, stir until smooth.  Stir in 1/2 cup semi sweet chocolate chips, 1 cup of white chocolate chips and nuts.  Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheet(s].
Bake immediately for 12 minutes or until cookies are puffed and shiny.  Cool on foil for 1 to 2 minutes, then remove to a wire rack to cool completely.
Scallop Shrimp Stuff Casserole


Ingredients:
fresh scallops, shrimp, water, milk, Stove Top stuffing mix, prepared stuffing, mozzarella cheddar blend cheese, onion, carrot, fresh parsley, fresh basil, butter, garlic powder, fresh lemon juice, ground pepper

Directions:
Preheat oven to 350 degrees.
Medium bowl combine scallops, shrimp, onion, carrots, parsley, basil, mushroom soup, cube bread crumbs, 1/2 cup of stove top stuffing, creole seasoning, garlic and ground pepper, mix well.
Coat with melted butter a deep baking dish or a round baking pan.
Add scallop mixture in pan evenly then sprinkle lemon juice on top then add the rest of stove stop stuffing on scallop mixture.
Spread cheese evenly on top of scallop mixture.
Bake for 30 to 40 minutes.
Aztec Casserole


Ingredients:
dried black beans, dried black-eyed peas, hot water, sweet brown rice, barley, quinoa, water, olive oil, ground turkey, ground beef, yellow onion, red bell pepper, yellow bell pepper, frozen whole kernel corn, whole kernel corn, garlic, salt

Directions:
Ahead of time:
Prepare dried beans in a slow cooker.
Cook on high until tender, (Approx. 3 hours].
Prepare grains in rice cooker following directions for 2 cups of grain.
(Approx 70 mins].
When beans and grains are cooked:
In a very large skillet or sautee pan, heat half of the olive oil and brown the meat.
Remove the meat to drain.
Add the remaining oil and then cooking over medium heat, add chopped onions, peppers and garlic.
Cook these until crisp-tender.
Stir in corn and red chile paste (as desired].
Add the cooked beans (including all the juice] and the cooked grains.
Add the drained meat.
Salt to taste and stir well.
Simmer the mixture to slightly reduce the liquid and meld the flavors.
Blackberry and Vodka Sorbet With Mixed Berries


Ingredients:
fresh blackberries, lime juice, vodka, fresh lemon juice, Chambord raspberry liquor, strawberries, fresh blueberries, vodka

Directions:
Place blackberries into blender, and process until smooth.
Press the puree through a sieve or strainer into a medium-sized bowl, discarding seeds.
Add 3/4 cup of sugar, 1/3 cup lime juice, 1/4 cup of vodka, the lemon juice and liqueur to the blackberry puree, stirring well.
Pour mixture into ice cream freezer, and freeze according to the manufacturer instructions.  When complete, spoon sorbet into freezer-safe container; cover and freeze until firm.
Combine the remaining 1/4 cup of sugar, the remaining 1/3 cup lime juice, strawberries, blueberries, and 1/3 cup of vodka in a large bowl, stirring gently.  Let stand 2 hours.
Spoon 3/4 cup of strawberry mix into dessert glasses and top with 1/2 cup of sorbet.
Hot Apple Decadence


Ingredients:
frozen puff pastry shells, raisins, pecans, orange zest, ground cinnamon, vanilla ice cream

Directions:
Bake pastry shells according to package directions.
Cool.
In saucepan, combine pie filling, raisins, pecans, orange peel and cinnamon.
Heat, stirring occasionally.
Scoop icecream into cooled shells.
Top with apple mixture.
(Extra apple mixture may be refrigerated for another use.].
Chicken Chimichangas with Sour Cream Sauce
Category: world-cuisine
By SSTRAWDER

I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds.  It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.

Ingredients:
2 large skinless, boneless chicken breast halves
3 cups water
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
1 (7 ounce) can chopped green chilies, divided
½ cup diced onion
3 large cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup water
1 cube chicken bouillon
½ cup sour cream
salt and pepper to taste
oil for frying
8 (8 inch) flour tortillas
8 ounces shredded Monterey Jack cheese

Directions:
Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges.  Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 505.7
Fat: 30 g
Saturated fat: 11.6 g
Carbohydrates: 33.3 g
Sugars: 1.5 g
Dietary fiber: 2.6 g
Protein: 25.7 g
Cholesterol: 72.2 mg
Sodium: 1042.6 mg
Almond Milk - Thermomix Recipe


Ingredients:
water, water

Directions:
Place the almonds in a ceramic bowl and cover with filtered water - so that there is at least an inch of water above the almonds.
Soak 24 hours, changing the water once.
Rinse and drain the almonds. Place in TM bowl. Blitz 90 seconds/speed 9.
Pour the almond/water mixture into a glass jar through a fine cloth to filter out all the nut fiber.
Keeps 3 days in the fridge.