xiaoxl/recipe_data huggingface dataset:
Easy Chocolate Chip Cookie Dough Truffles
Category: desserts
By clapperkidsmom

I made some changes to a recipe that we found in our Taste of Home subscription that was somewhat bland.  It has become a favorite.  I am asked to make these truffles for EVERY occasion - even for other family members to take to work or other celebrations!

Ingredients:
½ cup butter, softened
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
½ cup miniature semisweet chocolate chips
½ cup toffee baking bits
1 pound chocolate confectioners' coating

Directions:
Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition.  Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine. Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour. Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).  Do not overheat or coating will scorch.  Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

Prep time: 1 hr 30 mins
Total time: 1 hr 30 mins
Yields: 48 truffles

Calories: 146
Fat: 7.9 g
Saturated fat: 4.6 g
Carbohydrates: 19.3 g
Sugars: 9 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 9.9 mg
Sodium: 37.8 mg
Spicy Potatoes & Broccoli


Ingredients:
potatoes, broccoli, broccoli, lemon juice, celery ribs, onion, honey, sugar, cayenne pepper, garlic powder, cumin, olive oil, roasted walnut

Directions:
"In a bowl add diced potatoes, diced ham, and steamed broccoli.  In a sauce pan bring lemon juice, celery, onion, honey, sugar, hot sauce, pepper, garlic powder, and cummin  to a boil and cook until onions and celery are done.  Add dressing and stir.  Pour hot liquid over potatoes, ham, and broccoli mixing gently.  Drizzle with olive oil and top with roasted walnuts."
The Munroe Melt
Category: main-dish
By LAURIE ABKEMEIER

I created this sandwich one weekend when I couldn't decide whether to have turkey, roast beef, or ham. This sandwich has all three! You can substitute Italian roast beef for the regular roast beef to take this sandwich to another level. Most supermarket delis carry the Italian, you just have to ask. Also, the order of the ingredients is important for all of the tastes to blend properly.

Ingredients:
1  crusty sandwich roll, split
1 tablespoon prepared Dijon mustard mayonnaise blend
2 slices deli turkey
1 slice Swiss cheese
2 slices deli ham
1 tablespoon mayonnaise
2 slices deli roast beef
2 slices tomato
1 slice Muenster cheese

Directions:
Preheat the oven broiler. Line a baking sheet with aluminum foil. Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll and top with the turkey, Swiss cheese, and ham. Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, and Muenster cheese. Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges. Remove the sandwich from the oven and put both sides together.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 835.1
Fat: 38.1 g
Saturated fat: 14.9 g
Carbohydrates: 76.1 g
Sugars: 7.5 g
Dietary fiber: 4.3 g
Protein: 47.1 g
Cholesterol: 108.8 mg
Sodium: 2371.7 mg
Pumpkin Spice Cupcakes
Category: fruits-and-vegetables
By Javaru

This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter, softened
1 cup white sugar
⅓ cup brown sugar
2  eggs, room temperature
¾ cup milk
1 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 24 cupcakes

Calories: 243.9
Fat: 9.8 g
Saturated fat: 6 g
Carbohydrates: 37.2 g
Sugars: 26.8 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Cholesterol: 41.6 mg
Sodium: 220.1 mg
Strawmelon and Waterberry Slushie


Ingredients:
frozen strawberries, watermelon, fresh lime juice, mint leaf

Directions:
Place all ingredients in blender and blend until smooth., Smack your lips!
Apple and Orange Loaves


Ingredients:
baking apples, orange, dried cranberries, lemon juice, margarine, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, walnuts

Directions:
Preheat oven to 350 degrees F or 180 degrees C.
In a blender or food processor blend apples, oranges, orange juice, lemon juice, and cranberries .
Combine all the dry ingredients in a large bowl and set aside.
In a medium size bowl beat the margarine and sugar until light and fluffy, beat in eggs 1 at a time beating well (you could always add a teaspoon of rum extract or vanilla extract during this time].
Add to the dried ingredients alternating with the fruit blend .
Grease 3 (8*4 inch] loaf pans or 1 loaf pan line 1 muffin try and 1 mini muffin tray.
Bake loaves for 50-55min muffins 25-30min and mini muffins 15-20min or until a toothpick inserted in  the Center comes out clean.
Allow 10min of cooling in the pan before placing on a wired rack for complete cooling.
Salmon Potato Cakes with Mustard Tartar Sauce


Ingredients:
salmon, green onions, parsley, olive oil, canola oil, lemon wedge, parsley, low-fat mayonnaise, nonfat plain yogurt, nonfat sour cream, grainy mustard, parsley, dill pickle, lemon juice

Directions:
Halve potatoes (leave skin on] and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
Drain any remaining water.
Mash potatoes with fork, leaving chunky texture.
Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
Heat oil in nonstick frypan over medium heat.
Fill half cup measure with mixture.
Turn mixture out into frypan and flatten slightly with spatula.
Repeat for second cake.
Cook until browned and flip to brown other side, about 7 minutes total.
While cakes cook, mix all ingredients together for sauce.
Serve cakes with lemon and parsley garnish, if desired.
HAZELNUT DUKKAH YOGURT DIP


Ingredients:
sea salt, extra virgin olive oil

Directions:
Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.
Simple Rosti


Ingredients:
floury potato, butter, onion

Directions:
Scrub the potatoes but leave the skin on.
Cook the potatoes in  boiling water for 7 minutes and allow to cool completely. When cool grate into a bowl.
Heat 15g of the butter and cook the onion until soft. Stir the onion mix into the potato.
Melt half of the remaining butter in a frying pan and add the potato mixture forming it into a cake shape.
Cook for 15 minutes or until the bottom of the cake is brown.
Melt the remaining butter and pour over the top of the cake. turn the rosti over and cook until golden.
Pomegranate & Popcorn


Ingredients:
pomegranate, salt

Directions:
Remove the seeds from the pomegranate.
Pop the popcorn in a hot air popcorn popper.
Salt the popcorn to taste.
Put about a cup of popcorn in a bowl.
Add a handful (about 1/4 cup] of pomegranate seeds.
I suggest mixing this a bowlful at a time, because the pomegranate sinks to the bottom.
Take handfuls (or spoonfuls, if you're neat] of pomegranate& popcorn, getting some of both.
I ate this all by myself, but it might make 2 or more smaller servings.
Best Chocolate Chip Cookies
Category: desserts
By Dora

Crisp edges, chewy middles.

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2  eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water.  Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 4 dozen

Calories: 297.8
Fat: 15.6 g
Saturated fat: 7.8 g
Carbohydrates: 38.9 g
Sugars: 25.1 g
Dietary fiber: 1.6 g
Protein: 3.6 g
Cholesterol: 35.8 mg
Sodium: 165.8 mg
Chicken and Spinach Puffs
Category: appetizers-and-snacks
By candace

These puffs are stuffed with a delicious creamy chicken mixture and baked.

Ingredients:
2  skinless, boneless chicken breast halves, cubed
3 tablespoons chopped onion
3 cloves garlic, minced
3 cups fresh spinach
1 ½ cups ricotta cheese
½ cup grated Parmesan cheese
6 tablespoons butter, softened
3 (10 ounce) cans refrigerated crescent roll dough

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy. Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet. Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 appetizers

Calories: 364
Fat: 22.1 g
Saturated fat: 8.1 g
Carbohydrates: 28.4 g
Sugars: 5.2 g
Dietary fiber: 0.2 g
Protein: 10.4 g
Cholesterol: 28.3 mg
Sodium: 656.3 mg
Slow Cooked Paprika Chicken With Mashed Potatoes


Ingredients:
boneless skinless chicken thighs, fresh carrots, onion, green bell pepper, paprika, seasoning salt, mashed potatoes, bacon

Directions:
In 3-1/2 to 4-quart slow cooker; combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.
Cover; cook on Low setting 6 to 8 hours.
About 10 minutes before serving, stir thawed peas and sour cream into chicken mixture.  Cover; cook 10 minutes longer or until thoroughly heated.  Serve chicken mixture with mashed potatoes; sprinkle with bacon or additional paprika.
The Dove's Nest White Chili


Ingredients:
olive oil, onion, garlic, chopped tomatoes, tomatoes and green chilies, green chilies, oregano, cumin, cilantro, cannellini, great northern beans, fresh lime juice, sour cream, monterey jack cheese, corn tortilla strips

Directions:
Heat the olive oil in a large stockpot over medium-high heat.
Add the onion.
Saute for 3 to 5 minutes or until softened.
Add the garlic.
Cook for 1 to 2 minutes longer.
Do not brown.
Add the tomatoes, tomatillos and jalapeno.
Cook until the tomatillos are tender, stirring occasionally.
Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
Cook until heated through, stirring frequently.
Season with salt and pepper.
Ladle the chili into serving bowls.
Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.
Kasha With Browned Onions and Walnuts


Ingredients:
dried kasha, water, salt, black pepper, walnuts, unsalted butter, olive oil, onion, fresh thyme leaves, fresh flat-leaf parsley

Directions:
Cook kasha in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes.
Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes.
Remove from heat and let stand, covered, 10 minutes.
While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes.
Transfer nuts to a plate.
Add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides.
Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Kentucky Hot Brown


Ingredients:
butter, flour, milk, chicken bouillon, sharp cheddar cheese, turkey breast, cooked ham, tomatoes, bacon, parmesan cheese, paprika

Directions:
Preheat oven to 300 degrees.
Melt butter in a skillet and then stir in flour.
Gradually add milk and bouillon; cook until thickened.
Add cheese and stir until cheese is melted; remove from heat.
Put toast in flat baking dish and then put turkey and ham on toast.
Spoon cheese sauce over meat and bake for 10 minutes.
Top with bacon and tomato slices; bake 5 minutes more.
Sprinkle with Parmesan and paprika before serving.
Instant Pot® Mac and Cheese with Ham and Peas
Category: main-dish
By lutzflcat

Forget about the blue box (you know what I'm talking about) and make homemade mac and cheese for a weeknight dinner. The ham, peas, and optional hot sauce add some pizzazz to classic mac and cheese. Adjust the consistency of the mac and cheese sauce to suit your personal preference. I used Kraft® 2% Milk Extra Sharp Cheddar Cheese to reduce fat with no negative effect on taste.

Ingredients:
4 cups water
1 (16 ounce) package elbow macaroni
1 teaspoon dry mustard powder (such as Colman's®)
1 teaspoon salt
1 teaspoon hot sauce  (Optional)
1 (12 fluid ounce) can evaporated milk
⅓ cup whole milk
2 tablespoons unsalted butter
2 cups shredded 2% milk Cheddar cheese (such as Kraft®)
1 cup shredded Monterey Jack cheese
1 cup diced cooked ham
½ cup frozen peas, defrosted
salt and ground black pepper to taste

Directions:
Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Set to high pressure according to manufacturer's instructions and cook for 4 minutes. Allow up 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 lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps. Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.

Prep time: 25 mins
Cook time: 14 mins
Total time: 44 mins
Yields: 6 servings

Calories: 606.8
Fat: 22.9 g
Saturated fat: 12.5 g
Carbohydrates: 65.4 g
Sugars: 9.9 g
Dietary fiber: 2.9 g
Protein: 33.3 g
Cholesterol: 67.1 mg
Sodium: 1150.4 mg
Super Easy Potatoe Skins


Ingredients:
baking potatoes, bacon, cheddar cheese, sour cream

Directions:
Pre-heat the broiler on your oven.
Wash the potatoes thoroughly.
Poke the potato 4-6 times with a fork to let moisture out during "baking".
OPTIONAL: Rub butter on the out side of the potato and season with garlic, salt, pepper, or what ever seasoning you would like to give it a little extra flavor.
Put the potatoes on a plate and put cook in the microwave for 10 minutes.
While the potatoes are baking, cook the bacon. I did it in the broiler to save on an extra pan and keep it easy. Just keep an eye on it so they don't burn. I just laid the bacon out on my broiler pan and put it right under the broiler.
Once the potatoes are done, take them out and slice them in half.
Use a spoon to scoop out a little of the inside to form a small shallow "bowl" with the potato.
Chop the cooked bacon and sprinkle some in each of the potato "bowls" I plan for appx one slice per potato half.
Next, Sprinkle cheese over the potatoes. I say 1/2 cup for 4 halves just as a general guess. You can go light or go heavy, how ever you prefer.
Put the potatoes on a broiler pan, if you used one for the bacon, or even just a cookie sheet.
Put the pan directly under the broiler and cook until the cheese melts and starts to brown.
Remove from oven.
Top with desired amount of sour cream and serve.
Optional: you can sprinkle fresh chives or green onion on top after the sour cream.
Primal Almond Cake for Strawberry Shortcake


Ingredients:
butter, maple syrup, eggs, coconut milk, vanilla, salt, baking powder

Directions:
Preheat oven to 350., Grease a 9x13 inch cake pan., Cream butter and maple syrup until smooth., Add eggs one at a time., Add coconut milk and vanilla., In a separate bowl combine dry ingredients., Stir dry ingredients into wet ingredients. Beat until creamy., Spread batter in prepared pan and bake for 30 minutes., Serve with strawberries or other fruit and whipped cream.
Broccoli Casserole II
Category: side-dish
By JENCOOK

This is my grandmother's casserole, and her standard addition to our family dinners.  Leftovers aren't leftover long.

Ingredients:
1 cup uncooked white rice
5 tablespoons margarine
1 cup chopped onions
1 cup chopped celery
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (8 ounce) jar processed cheese spread with jalapeno

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 cups water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes. Melt margarine in a medium skillet over medium heat.  Saute onions and celery until tender. In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well. Bake in preheated oven for 35 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 to 8 servings

Calories: 280.6
Fat: 13.3 g
Saturated fat: 3 g
Carbohydrates: 35.2 g
Sugars: 3.7 g
Dietary fiber: 2.5 g
Protein: 6 g
Cholesterol: 3.3 mg
Sodium: 531.6 mg
Russian Borsh/Borsch


Ingredients:
beef tenderloin steak, carrots, onions, beets, potatoes, head of cabbage

Directions:
Cook meat for 2 hours in *water* or until meat is very tender -reserve liquid (*add water if needed along the way]
Get meat out of pot and shred-set aside.
Sauté onion, carrots in small skillet-set aside with meat.
Boil beets in meat broth/water until soft.
Take beets out and shred.
Cut up raw potatoes and raw cabbage.
Put all-(the sautéed mixture--beets, meat, raw ingredients]--together in broth/water.
Boil until potatoes are done (about 30 minutes].
Add spices according to taste.
SERVE WITH SOUR CREAM!
Dill Butter Baby Carrots


Ingredients:
margarine, dill, kosher salt, pepper, lemon juice

Directions:
Steam carrots in a rice-cooker or steam in a pot with a metal steamer tray below. If no steamer, boil about 10 minutes until just tender.
Remove from heat. and drain.
Mix margarine, dill, salt, pepper, lemon.  Toss very gently with carrots. Serve immediately.
Sausages Braised in White Wine


Ingredients:
pork sausage links, olive oil, shallots, red wine, white wine, parmesan cheese, butter, parsley

Directions:
Butter a heavy, heatproof dish.
Place the sausages in the pan with the oil and set over a medium heat.
Brown them on all sides very lightly.
Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley.
Cover and simmer for 15 minutes till the sausages are tight and tender.
Check from time to time that the liquid has not completely evaporated- there should be just enough left to make a bit of a sauce with.
Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens.
Scatter parsley and serve hot.
Grab-And-Go Breakfast Pitas


Ingredients:
fresh blueberries, dried cranberries, light cream cheese, walnuts

Directions:
Spread cream cheese in pita., Add blueberries, cranberries, and walnuts., Place on a micro-safe plate and heat for 10-15 seconds in microwave., Wrap in paper towel, now run so you won't be late for work!
Walnut Thumbprints


Ingredients:
butter, brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, walnuts, brown sugar, sour cream

Directions:
In mixing bowl, cream the butter and brown sugar.  Beat in egg & vanilla.
Combine dry ingredients; gradually add to the creamed mixture.
Refrigerate for 30 minutes.
Roll into 1-inch balls.
Place 2-inches apart on greased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the center of each ball.
Combine filling ingredients.
Spoon about 1 teaspoonful into each cookie.
Bake at 350 degrees for 11 to 13 minutes or until lightly browned.
Cool for 5 minutes before removing to wire racks.
Tea Leaf Eggs
Category: appetizers-and-snacks
By jilloon

It may not sound edible, but trust me, once you start, you can't stop! The best part about the recipe, is that you can just leave the eggs alone, and they still come out perfect.

Ingredients:
1 tablespoon black tea leaves
2 (3 inch) cinnamon sticks
4  whole star anise pods
1 tablespoon five-spice powder
6  whole cloves
1 slice fresh ginger root
½ teaspoon Szechuan peppercorns
1 teaspoon licorice root
1  piece dried mandarin orange peel
1 ounce Chinese rock sugar
½ cup dark soy sauce
⅓ cup light-colored soy sauce
10  hard-cooked eggs

Directions:
Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white. Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.

Prep time: 10 mins
Cook time: 2 hrs 45 mins
Total time: 2 hrs 55 mins
Yields: 10 eggs

Calories: 98.3
Fat: 5.5 g
Saturated fat: 1.6 g
Carbohydrates: 5.6 g
Sugars: 3.4 g
Dietary fiber: 0.8 g
Protein: 6.6 g
Cholesterol: 212 mg
Sodium: 1260.7 mg