xiaoxl/recipe_data huggingface dataset:
Pat's Baked Beans
Category: side-dish
By Kelly

My step mom gave me this tasty recipe when I was lamenting over what to bring to a barbecue. I've taken this dish to several parties and there's NEVER been any left over!

Ingredients:
6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
¾ cup ketchup
½ cup molasses
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
½ teaspoon pepper

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.  Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl.  Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon. To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans.  Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper.  Mix well and transfer to a 9x12 inch casserole dish. Cover and bake in preheated oven for 1 hour.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 398.7
Fat: 9.1 g
Saturated fat: 2.7 g
Carbohydrates: 68 g
Sugars: 27 g
Dietary fiber: 9.9 g
Protein: 14.1 g
Cholesterol: 12.5 mg
Sodium: 949.9 mg
Zucchini Herb Casserole
Category: side-dish
By Debi Blair McGinness

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

Ingredients:
⅓ cup uncooked long grain white rice
⅔ cup water
2 tablespoons vegetable oil
1 ½ pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 ¼ teaspoons garlic salt
½ teaspoon basil
½ teaspoon sweet paprika
½ teaspoon dried oregano
1 ½ cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Directions:
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 266.3
Fat: 17.5 g
Saturated fat: 8.7 g
Carbohydrates: 16.5 g
Sugars: 3.8 g
Dietary fiber: 2.5 g
Protein: 12.4 g
Cholesterol: 39.5 mg
Sodium: 628.3 mg
The Best Oven Roasted Beef Ever!


Ingredients:
beef eye round, sweet onion, prepared yellow mustard, kosher salt, fresh black pepper, flour

Directions:
Preheat oven to 325F.
Rub salt and pepper into beef roast.
Massage mustard into beef roast.
Set beef roast in desired roasting pan and cover with sliced onions.
Add a small amount of water to the bottom of the pan if you wish.
Cover with aluminum foil and roast about 1 hour.
Uncover and roast for 30 minutes more.
Cooking time will be less for medium/rare. Use a meat thermometer as your guide.
Remove roast from oven and transfer roast and onions to serving dish. Cover with foil and LET REST FOR 20 MINUTES.
Place roaster pan on burner (or transfer liquids to burner-safe pan] on medium heat and whisk in flour to create a gravy.
Slice beef very thinly and serve with mashed potatoes, roasted veggies, and gravy.
Tortilla Chicken Soup


Ingredients:
salsa, chicken broth, flour tortillas, avocado, fresh cilantro

Directions:
Heat salsa in a little pot on the stove.
Once it starts to bubble, add the broth and chicken and simmer until chicken is heated through, about 5 minutes.
While it's heating, place a tablespoon of oil in a non-stick pan over medium heat and cook tortilla until just beginning to get crispy and brown on both sides.
Remove tortilla to a paper towel, remove oil then slice into thin strips.
Serve by putting some soup in a bowl, and topping with avocado, tortilla strips and chopped cilantro.
Sesame Broccoli Salad


Ingredients:
soy sauce, rice vinegar, honey, broccoli florets, sesame seeds

Directions:
Whisk soy sauce, vinegar, oil, and honey in a large bowl until blended.
Season with salt and pepper.
Steam broccoli florets until crisp-tender, about 5 minutes.
Cool.
Stir sesame seeds in heavy large skillet over medium heat until golden, about 5 minutes.
Transfer to small bowl; cool.
Mix broccoli and half of sesame seeds into dressing.
Let marinate at room temperature at least 30 minutes or up to 2 hours, tossing occasionally.
Transfer broccoli to platter.
Pour dressing over broccoli. Sprinkle with remaining sesame seeds.
Lentil and Quinoa Chili


Ingredients:
extra virgin olive oil, garlic cloves, onion, bell pepper, fresh tomatoes, cumin, chili powder, cinnamon, curry powder, sea salt, black pepper, vegetable broth, lentils, quinoa, kidney beans, black beans, cilantro, avocado

Directions:
1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden.
2. Add onion and pepper and cook for a few minutes or until onion is translucent.
3. Add in tomatoes, cumin, chili, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
4. Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
5. Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken.
6.Taste and adjust seasonings if needed. Simmer a few more minutes.
Rochelle's Chocolate Chip Cookies (Betty Crocker)


Ingredients:
shortening, butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt

Directions:
Preheat oven to 350 degrees F.
Mix shortening and butter in medium bowl.
Add sugars; cream together.
Add eggs and vanilla.
In separate bowl, mix flour, soda, and salt.
Add flour mixture to sugar mixture; stir in chocolate chips when partially mixed.
Drop by rounded spoonfuls 8-10 minutes.
Let cool on cookie sheet about 1 minute, then transfer to cooling rack to cool completely.
Blueberry Squares
Category: desserts
By Janet

A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!

Ingredients:
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
½ cup rolled oats
½ cup brown sugar
¼ cup olive oil
2 teaspoons vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 cups blueberries
2 tablespoons white sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
¼ cup cold water
1 ½ cups rolled oats
1 cup all-purpose flour
½ cup brown sugar
¼ cup olive oil
1 teaspoon vanilla extract
½ teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan. Bake crust in the preheated oven until crisp and lightly browned, 20 minutes. Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust. Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture. Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

Prep time: 20 mins
Cook time: 55 mins
Total time: 2 hrs 15 mins
Yields: 24 servings

Calories: 145.7
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 22.7 g
Sugars: 8.9 g
Dietary fiber: 2 g
Protein: 2.4 g
Sodium: 136 mg
Tomato Chutney II
Category: side-dish
By PATRICK7

This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads.

Ingredients:
2 cups chopped tomatoes
2 teaspoons ginger
1 teaspoon minced garlic
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 tablespoon white sugar
salt to taste

Directions:
In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 18.5
Fat: 0.2 g
Carbohydrates: 4.1 g
Sugars: 2.8 g
Dietary fiber: 0.9 g
Protein: 0.6 g
Sodium: 9.5 mg
Chopped Caramel Apples


Ingredients:
apples, banana, peanuts

Directions:
Spoon apples, banana and peanuts evenly into 4 dessert dishes., Pour caramel topping over each.
Butterscotch Cheesecake Bars
Category: desserts
By zeokofski

Even if you aren't a fan of cheesecake, give these a try. Everyone who tastes them loves them.

Ingredients:
cooking spray
1 (11 ounce) package butterscotch chips
½ cup butter
2 cups graham cracker crumbs
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
1  egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. Remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. Measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust. Beat cream cheese in a bowl using an electric mixer until light and fluffy. Add sweetened condensed milk, egg, and vanilla extract; mix well. Pour cream cheese mixture over crust. Sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer. Bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 16 servings

Calories: 336.8
Fat: 19.6 g
Saturated fat: 13.1 g
Carbohydrates: 34 g
Sugars: 28.9 g
Dietary fiber: 0.3 g
Protein: 4.2 g
Cholesterol: 50.6 mg
Sodium: 201.7 mg
Old Bay® Chicken
Category: meat-and-poultry
By IDaCoolGuy

If you love Old Bay® Seasoning, you have to try this recipe!

Ingredients:
2 tablespoons all-purpose flour
1 tablespoon seafood seasoning (such as
®)
1 teaspoon salt
4  skinless, boneless chicken breast halves
vegetable oil cooking spray
2 ½ tablespoons hot pepper sauce (such as Frank's RedHot®)
2 tablespoons Worcestershire sauce
2 tablespoons unsalted butter, melted

Directions:
Preheat oven to 425 degrees F (220 degrees C). Mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. Place chicken into a roasting pan and spray with cooking spray. Bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 35 to 40 minutes. Mix hot pepper sauce, Worcestershire sauce, and unsalted butter in a large bowl. Toss baked chicken breasts in hot pepper mixture to coat; serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 195.9
Fat: 8.4 g
Saturated fat: 4.3 g
Carbohydrates: 5.3 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 23.5 g
Cholesterol: 76.1 mg
Sodium: 1354.9 mg
Crab and Mushroom Bisque


Ingredients:
butter, onion, green bell pepper, green onions, fresh parsley, mushrooms, all-purpose flour, milk, half-and-half, fresh lump crabmeat, dry sherry, lemon rind, kosher salt, bay leaf, celery seed, ground coriander, fresh coarse ground black pepper

Directions:
For the lemon blend:
Combine all ingredients in a small food processor or grinder. Process until finely and evenly chopped. Store on an airtight container.
For the bisque:
Melt ¼ cup of butter in a large saucepan over medium heat; add onion and next 4 ingredients. Cook stirring until tender. Remove from pan and set aside.
Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
Gradually stir in milk. Cook over medium heat stirring constantly until thickened and bubbly. Stir in Sherry, lemon blend, hot sauce and half and half.
Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
Add saved vegetables, stir well and serve immediately.
Slow-Cooked Chili
Category: soups-stews-and-chili
By jrgh17

Here's a hearty chili made with ground beef and kidney beans, cooked for hours in a slow cooker.

Ingredients:
2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1  onion, chopped
2  green bell peppers, chopped, divided
1  red bell pepper, chopped, divided
2 tablespoons chili powder
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
10 tablespoons shredded Cheddar cheese for garnish  (Optional)

Directions:
Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain. Transfer ground beef to a slow cooker. Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined. Place remaining green bell peppers and red bell peppers on top of mixture. Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours. Stir chili and cook on Low setting for 6 more hours. Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.

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

Calories: 332.7
Fat: 17.7 g
Saturated fat: 7.4 g
Carbohydrates: 21 g
Sugars: 3.4 g
Dietary fiber: 7.7 g
Protein: 23.2 g
Cholesterol: 64.4 mg
Sodium: 896.2 mg
Butternut and Feta Risotto


Ingredients:
olive oil, garlic cloves, thyme, butter, onion, risotto rice, dry white wine, Italian parsley, feta, parmesan cheese

Directions:
Preheat the oven to 400°F
Coat the whole garlic cloves and squash well in the olive oil and thyme. Roast for about 25 minutes, turning everything over once. Take the garlic out of its papery skin but leave it whole. Throw away the thyme.
Meanwhile, heat the stock in a saucepan until it is simmering, then leave it over low heat. Melt the butter in a large, deep, heavy-based frying pan, then gently cook the onion until it is soft, but not browned. Add the rice, reduce the heat to low ad stir well to coat all the grains of rice in the butter.
Add the wine (or lemon water] to the rice, turn the heat up to medium and cook, stirring the rice, until all the liquid has been absorbed. Add the hot stock, a couple of ladles at a time, stirring continuously so that the rice cooks evenly and releases some of its starch. This is what gives risotto a creamy consistency.
Once all the stock is added, taste the rice to see if it is al dente (slightly firm]. It is impossible to gauge the exact amount of liquid you will need as every risotto will be a little different. If the rice is not yet cooked and you have run out of stock, use water. Stop cooking the rice as soon as it is soft but still has a little texture or bite in the middle of the grain.
Taste the risotto and add seasoning if it needs it.
Stir in the butternut squash, garlic, parsley and feta, squashing the vegetables slightly as you stir. Serve with grated Parmesan.
Yellow Squash Frittata


Ingredients:
butter, eggs, cheddar cheese, salt, pepper

Directions:
Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
Saute squash in butter until tender-crisp.
Beat eggs with the grated cheese, Italian seasoning,  salt and pepper.
Pour egg mixture over squash.
Cook until eggs are cooked and puffy.
Hawaiian Smoothie


Ingredients:
crushed pineapple, lite firm tofu, banana

Directions:
Combine all ingredients in a blender. Whip until smooth., Chill or blend in a few ice cubes. Serve cold.
Chocolate Bread
Category: bread
By Bowen

This chocolate bread doesn't taste sweet.  It tastes savory, and is good with cream cheese!

Ingredients:
1 tablespoon sunflower seed oil
2 teaspoons salt
1 ¾ cups warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package instant yeast
6 cups bread flour
4 ½ tablespoons white sugar
¾ cup unsweetened cocoa powder

Directions:
Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl.  Stir everything with a wooden spoon until you have a soft dough. Place the dough on a lightly floured surface.   Knead for five minutes, until smooth and elastic. Divide the dough in half, and roll each half into a ball.  Place both on a baking sheet.  Cut crisscross designs in the tops, and cover with a kitchen towel.  Let rise until double in size. Bake at 425 degrees F (220 degrees C) for 35 minutes.

Yields: 2 loaves

Calories: 144.9
Fat: 1.5 g
Saturated fat: 0.4 g
Carbohydrates: 28.8 g
Sugars: 2.5 g
Dietary fiber: 1.8 g
Protein: 4.7 g
Sodium: 195.2 mg
Maple Oat Chewies (Cookies)


Ingredients:
butter, white sugar, brown sugar, molasses, eggs, flour, baking powder, cinnamon, salt, oatmeal

Directions:
Cream butter (a combination of half butter and half margarine works best] and sugars; add molasses, maple extract, and eggs; beat well.
Combine flour, baking powder, cinnamon, and salt; add to dough; stir in oatmeal and crisp rice cereal.
Drop heaping teaspoonfuls of dough onto greased baking sheets.
Bake at 350 for 8-10 minutes until light golden-brown.
Cool 2 minutes on baking sheets; remove cookies and cool completely on rack.
Store cooled cookies in sealed container to preserve their chewy texture.
Air Fryer Blackened Fish Tacos
Category: main-dish
By Soup Loving Nicole

Blackened fish tacos made simple in the air fryer. Cooking the fish quickly at a high temperature in the air fryer results in a crispy, blackened crust while the fish stays moist and flaky.

Ingredients:
1 (15 ounce) can seasoned black beans, rinsed and drained
2 ears corn, kernels cut from the cob
1 tablespoon olive oil
1 tablespoon lime juice
½ teaspoon salt
1 pound tilapia fillets
cooking spray
¼ cup blackened seasoning
4 (6 inch) corn tortillas
1  lime, cut into wedges
1 teaspoon Louisiana-style hot sauce  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine black beans, corn, olive oil, lime juice, and salt in a bowl. Gently stir until beans and corn are evenly coated; set aside. Lay fish fillets on a clean work surface and pat dry with paper towels. Lightly spray each fillet with cooking spray and sprinkle 1/2 of the blackened seasoning over the top. Flip fillets over, spray with cooking spray, and sprinkle with the remaining seasoning. Place fish in a single layer in the basket of the air fryer, working in batches if necessary. Cook for 2 minutes. Flip fish and cook 2 more minutes; transfer to a plate. Place bean and corn mixture in the basket of the air fryer and cook for 10 minutes, stirring halfway through. Place fish into corn tortillas and top with bean and corn mixture. Serve with lime wedges and hot sauce.

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

Calories: 360.5
Fat: 6.9 g
Saturated fat: 1.1 g
Carbohydrates: 43.3 g
Sugars: 2 g
Dietary fiber: 11.4 g
Protein: 33.4 g
Cholesterol: 41.6 mg
Sodium: 2209.9 mg
Shrimp With Vegetables


Ingredients:
lemon juice, olive oil, rosemary, parsley, salt, pepper, paprika, crushed red pepper flakes, jumbo shrimp, red bell pepper, zucchini, button mushrooms, feta cheese, rosemary sprig, lemon slice

Directions:
In a bowl whisk together first 8 ingredients (lemon juice - red pepper flakes]; measure out 2 tablespoons juice mixture and reserve.
Place shrimp in a bowl and drizzle with 1 tablespoon juice mixture, toss.
Thread shrimp onto 2 skewers.
Thread vegetables onto 3 skewers.
Oil grill grate or spray with Pam. Preheat grill to medium.
Grill vegetables in a covered grill over direct heat (10-15 minutes], turning to brown evenly and brushing with the lemon juice mixture.
Grill shrimp in a covered grill over direct heat (2-5 minutes] or until shrimp turn pink, turning and brushing with juice mixture.
Remove vegetables and shrimp from skewers and place in a large mixing bowl; drizzle with reserved 2 tablespoons of the juice mixture.
Serve over rice pilaf and sprinkle with feta and garnish with rosemary sprigs and lemon slices, if desired.
Pumpkin Poppers


Ingredients:
cream cheese, pumpkin puree, pumpkin puree, sweetened condensed milk, flour, ground cinnamon, pumpkin pie spice

Directions:
Combine cream cheese and spices in blender.
Roll out crescents, tear apart at perferation.
Press individual rolls into un-greased muffin tins, leaving enough overlap to cover pumpkin filling.
Spoon filling into the dough pockets.
Fold excess dough over filling, pinch to close.
Bake at 350 for 15 minutes, let cool  enough to handle.
Melt frosting in microwave
Dip each popper head first in melted frosting.
Enjoy!
Carnation Main Street Breakfast Potatoes


Ingredients:
onion, green bell peppers, red bell peppers, butter, parsley flakes, garlic powder, seasoning salt, black pepper

Directions:
In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside.
Saute onions and bell peppers in butter.
Mix in potatoes.
Add parsley, garlic powder, seasoned salt and black pepper.   Serve.
Cinn-A-Spiced Creme Brulee


Ingredients:
ground cinnamon, ground ginger, ground nutmeg, kosher salt, heavy cream, vanilla bean, sugar

Directions:
Special equipment:
Six 8-ounce ramekins; a kitchen torch (optional].
For Kelsey's cinn-a-spice blend:
Combine the cinnamon, ginger, nutmeg and salt in a small bowl and mix well.
For the creme brulee:
Preheat the oven to 325 degrees F.
Pour the cream into a heavy-bottomed medium saucepan over medium-high heat. Split and scrape the vanilla bean into the cream and add the cinna-a-spice blend. Bring to a boil, cover and remove from heat. Allow the vanilla bean and spices to steep in the cream for 10 minutes.
In a mixing bowl, whisk together the egg yolks and 1/2 cup sugar until pale yellow. Remove the vanilla bean from the spiced cream and whisk the spiced cream into the egg mixture slowly until fully combined.
Evenly divide the mixture among six 8-ounce ramekins. Carefully transfer the ramekins to a 9- by13-inch baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake until the custard is set, yet slightly loose in the center, 50 to 55 minutes. Remove from the oven and refrigerate until firm, at least 2 hours.
Top each custard with 1 to 2 teaspoons sugar. Using a kitchen blowtorch or the broiler, caramelize the sugar evenly just before serving.
Disclaimer:
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
Fried Bread and Eggs


Ingredients:
onion, eggs, olive oil, water

Directions:
Soak bread in water.
Try to squeeze as much water out as you can.
Fry wet bread, diced onions, salt and pepper in olive oil until crumbly and brown.  Keep turning it to avoid it burning.  Use medium heat.
Once it's crumbly, add the eggs.  Stir until eggs are completely cooked.