xiaoxl/recipe_data huggingface dataset:
Roasted Pork & Veggies for Two


Ingredients:
yellow onion, salt, cracked pepper, parsley flakes, dried basil

Directions:
Preheat oven to 350 degrees.
Add vegetable oil to roasting pan.
Halve then quarter potatoes and arrange with carrots and onions in pan around the edges; sprinkle vegetables with Parsley.
Sprinkle both sides of pork with salt, cracked pepper, Complete Seasoning, then Basil and arrange in the center of the pan.
Cover with foil and cook in oven for 25 minutes turning pork once and rearranging onions if necessary.
Increase oven temperature to 450 degrees and cook uncovered an additional 10 minutes.
Serve with salad.
Broccoli Cauliflower Casserole
Category: side-dish
By MUSTANGSTEPH21

Great broccoli cauliflower recipe that everyone will love! The croutons on top give it that crunchy flavor everyone will love.

Ingredients:
2 cups broccoli
2 cups cauliflower
2  eggs
½ cup mayonnaise
½ cup chopped onion
1 cup shredded Cheddar cheese, divided
½ cup butter, melted
1 (15 ounce) package seasoned croutons, crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish. Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish. Bake in preheated oven until browned and bubbling, about 40 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 721.2
Fat: 50.9 g
Saturated fat: 20.1 g
Carbohydrates: 51.1 g
Sugars: 5.5 g
Dietary fiber: 5.4 g
Protein: 16.5 g
Cholesterol: 134.4 mg
Sodium: 1253 mg
Greek Fries


Ingredients:
French fries, lemon juice, feta cheese

Directions:
Cook French fries according to package directions.
Sprinkle with lemon juice; sprinkle on feta cheese and seasoning.
Serve and Enjoy!
Grandma's Old Fashioned Brownies


Ingredients:
butter, margarine, eggs, granulated sugar, flour, walnuts, salt

Directions:
Preheat oven to 350°F
Melt butter in microwave.
Add the cocoa and stir.
In medium bowl beat eggs until frothy.
Add sugar, flour, and salt (also nuts if you are using them].
Pour cocoa mixture over egg mixture and stir all together.
Put into a greased 8 x 8 pan. Bake for 30 minutes.
For a doubled recipe use a 9 x 13 pan.
Icing, recipe below.
Icing for Best Ever Brownies:
1 1/3 cup icing sugar.
1/3 cup cocoa.
3 tbsp butter or margarine.
1 tbsp & 2 tsp hot water
Beat all ingredients together, add more liquid if necessary.
Spread over brownies.
Apple Cake (No Wheat, No Sugar)


Ingredients:
butter, honey, eggs, vanilla, baking powder, cinnamon, porridge oats, apple

Directions:
Notes:  Cake can also be sweetened with dates by simmering dates in water until they are quite mushy and most of the water has been absorbed.  I would use between 150-200g dates.  Adjust baking powder to 1/2t if you use self-raising flour, and use whatever flour you prefer.  Sour milk can be made by adding 1T vinegar or lemon juice to sweet milk.
Optional additions:  raisins, sultanas or berries.
Combine butter and honey.  Add eggs.  Stir in vanilla, baking powder, and cinnamon, until well combined.
Alternate milk and flours, stirring each time until well combined.
Stir in apples and any other additions.
Bake in round or square baking tin at 175°C/350°F for about 30 minutes.  Cake will be firm to the touch and a toothpick should come out clean.
Italian Cookies II
Category: world-cuisine
By PGOETZ719

This is a delicious moist cookie which is a favorite of ours.  You'll love it.

Ingredients:
½ cup butter, softened
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
8 ounces ricotta cheese
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter, softened
2 cups confectioners' sugar
¼ teaspoon vanilla extract
1 ½ tablespoons milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

Prep time: 30 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 3 dozen

Calories: 114.4
Fat: 4.1 g
Saturated fat: 2.4 g
Carbohydrates: 17.9 g
Sugars: 12.2 g
Dietary fiber: 0.2 g
Protein: 1.8 g
Cholesterol: 20.8 mg
Sodium: 68.6 mg
Easy Lemon Ginger Chicken


Ingredients:
boneless skinless chicken breast halves, biscuit mix, lemon, rind of, ginger, water, lemon juice, water, sugar, cornstarch, ginger

Directions:
Chicken:
Place chicken between sheets of wax paper and pound to 1/4 inch thickness.
Place biscuit mix, bread crumbs, lemon peel, and ginger in a shallow bowl and wisk together.
Place water in another shallow dish.
Dip chicken in water then in dry mixture, turning to coat.
Add oil to a large nonstick skillet and heat over medium high heat.
Add chicken and cook 8-10 minutes, turning once, or until centers are no longer pink.
Place chicken on a serving dish.
Sauce:
While chicken is cooking, place sauce ingredients in a saucepan over medium heat.
Cook, stirring occasionally, until thick and bubbly.
Spoon sauce over chicken.
Guacamole Rotel


Ingredients:
Hass avocadoes, onion, garlic clove, Rotel tomatoes & chilies, lemon juice

Directions:
Cut avocados in half, remove pit and scoop out pulp; place in medium size bowl along with onion, pepper and garlic.
Mash the avocado and stir in drained Rotel tomatoes and green chili, sprinkle with lemon juice, stir, adjust seasoning to taste and serve.
Grilled Chicken With Savory Summer Vegetables


Ingredients:
boneless chicken breast halves, zucchini, asparagus, red onion

Directions:
Preheat bbq to medium-high heat.
Brush chicken with 2 tablespoons of the dressing. Let stand 10 minute.
Poke holes of disposable aluminum foil pan.
Toss vegetables with remaining 2 tbsp dressing. Place in prepared pan.
Grill chicken until cooked through and vegetables are crisp tender. (About 20 Min].
Fettuccine Al Aglio


Ingredients:
fettuccine pasta, extra virgin olive oil, garlic, crushed red pepper flakes, tomatoes with garlic, fresh basil, parmesan cheese

Directions:
Prepare pasta according to package directions, omitting salt. Drain and return to pan.
Meanwhile, heat oil in a large skillet over medium- high heat until hot. Add garlic and red pepper; cook and stir 1  to 2 minutes or until fragrant.
Stir in undrained tomatoes.
Bring to boil; reduce heat to medium and cook 5 to 7 minutes or until sauce is thickens slightly.
Toss cooked pasta with tomato mixture and basil in pasta pan.
Place in serving dish and sprinkle with cheese.
Asparagus Provencal


Ingredients:
fresh asparagus, olive oil, cherry tomatoes, garlic cloves, lemon juice

Directions:
Steam asparagus until tender crisp, drain and pat dry.
In a large skillet, heat olive oil.
Add the asparagus, tomatoes, garlic and salt and pepper.
When vegetables are lightly browned, sprinkle them with lemon juice and serve hot as a side dish or cold as a salad.
Chicken and Asparagus in a Mustard-Tarragon Sauce


Ingredients:
chicken breasts, asparagus, flour, shallot, chicken broth, dry white wine, sour cream, Dijon mustard, fresh tarragon, dried tarragon, salt, pepper

Directions:
Heat 1 tbs. oil in large skillet over med-high heat.
Combine flour, 1/4 teaspoons salt and 1/4 teaspoons pepper.  toss chicken in flour to coat and add to pan.  Cook until browned all over, 5-7 minute  When done transfer to plate and set aside.
Add 1 tbs. oil to skillet.  Add shallots and cook until softened.
Add asparagus and 1/2 cup of broth.  Cover and cook until asparagus is tender, about 3-4 minute  When done transfer asparagus and liquid to bowl and set aside.
Return chicken to skillet and add 1/2 cup broth and wine and bring to a simmer.  Cook about 2 minute  Remove skillet from heat.
In a bowl, combine mustard, sour cream and tarragon.  Stir into skillet.  Return to heat and cook until heated through, about 1 minute.
Stir in asparagus and it's liquid and season with salt and pepper to taste.
Serve over white rice.
Simple Greek Couscous
Category: salad
By DontWastetheCrumbs.com

Kalamata olives, sun-dried tomatoes, and feta cheese add a Greek flair to a classic Mediterranean pasta.

Ingredients:
1 cup water
1 cup couscous
⅔ cup chopped kalamata olives, liquid reserved
⅔ cup diced red bell pepper
½ cup diced sun-dried tomatoes, oil reserved
1 (4 ounce) package crumbled feta cheese
1 tablespoon dried parsley, or to taste

Directions:
Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly. Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid  from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.

Prep time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 189.9
Fat: 8.3 g
Saturated fat: 3.3 g
Carbohydrates: 22.5 g
Sugars: 3.2 g
Dietary fiber: 2.1 g
Protein: 6.5 g
Cholesterol: 16.8 mg
Sodium: 555.4 mg
Mushroom and Swiss Chard Lasagna


Ingredients:
swiss chard, olive oil, cremini mushroom, garlic cloves, crushed red pepper flakes, egg, ricotta cheese, parmesan cheese, mozzarella cheese

Directions:
Bring large pot of water to a boil. Remove stems from the Swiss chard leaves; cut stems into 1/2" lengths. Cut leaves into 1" strips. Add stems to boiling water, cover and cook 3 minutes. Add leaves, cover and cook another 3-4 minutes, until tender. Drain ad rinse under cool water; press out excess moisture.
Heat oil in nonstick skillet over med-high heat. Add mushrooms, cook stirring occasionally, 3-5 minutes, until browned. Add garlic and crushed red pepper; cook, stirring about 10 seconds. Transfer to a bowl and stir in Swiss chard and 2 cups marinara sauce. Season with salt and pepper.
Whisk together egg, ricotta, 1/3 cup Parmesan, salt and pepper in a bowl. Put 3-4 lasagna noodles in large bowl and cover with warm water; let soak.
Preheat oven to 400°F.
Spread about 1/2 cup marinara sauce in 9x13 baking dish coated with cooking spray. Place 3-4 dry noodles over sauce. Cover with 2/3 cup ricotta mixture. Top with 1 1/2 cups Swiss chard mixture. Sprinkle with 1/2 cup mozzarella. Repeat layering two times.
Lift soaked noodles from water, pat dry and arrange on top, cover with remaining marinara sauce. Tightly cover pan with foil.
Bake 35 minutes and uncover. Sprinkle with remaining Parmesan cheese and mozzarella. Bake uncovered, until noodles are tender, about 15 minutes.
Let stand 5 minutes before serving.
NOTE: Lasagna can be prepared ahead to step 7 and refrigerated up to 2 days.
Kaiserschmarren


Ingredients:
eggs, sugar, salt, milk, raisins, icing sugar, butter

Directions:
First separate the eggs into two small bowls.
With the white add a pinch of salt and mix with a hand mixer till it expands. Leave for now.
With the yellows add sugars, milk and flour. with the hand mixer, mix well. add a tablespoon of raisins (not with rum, optional, after hand mixer].
Put a large pan with sides on the stove, with med-high heat, put about 2 tablespoons butter in the pan and wait for it to melt, in the meantime.
Fold the egg whites into the yellows, be careful with this, as you want to keep it all puffy.
Add the mix into the pan, it must be thick. Put another pan on top to cover (or a lid]. Check to see if it is browning after a short time, then turn it over to cook on the other side. Turn the heat down a bit, and wait till it begins to brown on this side. It will break up the more it is turned, shaken and moved. This is the correct way.
Take off the top pan, from now on it will require care till it's done. Start to add vanilla sugar and white sugar. In the kitchens we are very, very generous with this, as well as more butter, it must be rich. Just throw it in!
When it begins to darken, add raisins in rum.
Put all on a plate, dust with icing sugar and serve with Sauerkirschen. ( Cherry or plum confiture, sometimes also apricot.] As shown in the image.
Bon Appetit !
Branzino Mediterranean
Category: world-cuisine
By Christala

This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!

Ingredients:
2 tablespoons olive oil, divided
1  red onion, chopped
salt and ground black pepper to taste
2 whole Branzino (sea bass) fish, cleaned
2 wedges fresh lemon
2 sprigs fresh rosemary
½ cup white wine
¼ cup lemon juice
1 tablespoon fresh oregano leaves
¼ cup chopped Italian flat-leaf parsley
2  lemon wedges

Directions:
Preheat oven to 325 degrees F (165 degrees C). Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper. Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 379.9
Fat: 12.6 g
Saturated fat: 2.4 g
Carbohydrates: 6.6 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 53 g
Cholesterol: 117.3 mg
Sodium: 236.8 mg
Tapioca Pudding


Ingredients:
milk, sugar, quick-cooking tapioca, vanilla extract

Directions:
In a saucepan, combine the milk, sugar, tapioca, and egg; let stand 5 minutes.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat; stir in vanilla.
Spoon or pour into serving dishes, and allow to cool at least 5 minutes.
May be cooled longer and/or in the refrigerator.  May be served warm or cold.  (I like warm my husband prefers chilled.].
Grandma Joy's Easy Affordable Mac and Cheese


Ingredients:
elbow macaroni, small curd cottage cheese, sour cream, egg, salt, pepper, green chilies, butter, paprika

Directions:
"Cook macaroni, drain well.  Combine cottage cheese, sour cream, egg (slightly beaten], salt and pepper; add shredded cheese.  Mix well.  Stir in the cooked macaroni while still warm.  Turn 1/2 the mixture into well buttered pan or baking dish.  Sprinkle chilies on mixture and top with remaining mixture.  Dot with butter and sprinkle with paprika.  Bake at 350 degrees for 40 minutes or until slightly brown and bubbly.  Do not overcook."
Foolproof Standing Rib Roast: Paula Deen


Ingredients:
garlic cloves, salt, black pepper, garlic powder

Directions:
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F.
Rub roast with ONLY 1 tablespoon of House Seasoning (See step #6]. Place roast on a rack in a roasting pan with the rib side down and the fatty side up. Place a meat thermometer into the roast, but be sure that it is not touching the bones. Roast for 1 hour. uncovered.
Turn off oven. Leave roast in oven but DO NOT open oven door for the next 3 hours.
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. *Important: DO NOT remove roast or re-open the oven door from time roast is put in until ready to serve.
*Note: House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. It makes a lot, but be sure to only use 1 tablespoon.
Enjoy!
Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon!


Ingredients:
cauliflower, chicken broth, heavy cream, nutmeg, pepper, artichoke hearts, asiago cheese, bacon

Directions:
Cook bacon until crisp; drain on paper towels and set aside.
Simmer cauliflower in chicken broth until tender (about 10 minutes].  Puree in blender until it is as smooth as you'd like.  Return to pot.
Add seasonings and heavy cream; heat through over very low heat.
Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.
Warm Bean and Spinach Salad


Ingredients:
fresh spinach, cannellini beans, bell peppers, garlic powder, pepper, mozzarella cheese

Directions:
.Remove tough stems from spinach and tear into bite-sized pieces.  Place in a large bowl.  Add beans and set aside.
Heat dressing and bell pepper to boiling, then reduce heat.  Cook uncovered, for 2 minutes, stirring occasionally.  Stir in garlic powder and pepper.
Pour heated mixture over spinach and beans.  Toss, then sprinkle with mozarella.  Serve warm.
Easy Marinated Brussels Sprouts
Category: side-dish
By Diana S.

Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.

Ingredients:
1 pound Brussels sprouts, trimmed
1 (16 ounce) bottle zesty Italian-style salad dressing
3 dashes hot sauce, or to taste  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl. Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.

Prep time: 10 mins
Cook time: 15 mins
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 247.1
Fat: 21.1 g
Saturated fat: 3.3 g
Carbohydrates: 14.5 g
Sugars: 7.8 g
Dietary fiber: 2.9 g
Protein: 2.8 g
Sodium: 1251.6 mg
Comeback Sauce
Category: side-dish
By lutzflcat

Creamy, savory, tangy, and sweet Southern-style sauce and dip that originated in a Greek restaurant in Mississippi.  It's delicious on french fries, chicken tenders, onion rings, shrimp, crab, fish tacos, etc., or also as a salad dressing.  Similar to a Louisiana remoulade, it's good on just about anything fried and is popular throughout the South. Keep stored in the refrigerator for about 1 week.

Ingredients:
¾ cup mayonnaise
¼ cup ketchup
¼ cup chili sauce (such as Heinz®)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard powder (such as Colman's®)
½ teaspoon onion powder
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon garlic powder
¼ teaspoon paprika

Directions:
Combine mayonnaise, ketchup, chili sauce, lemon juice, Worcestershire sauce, dry mustard, onion powder, hot sauce, garlic powder, and paprika in a small bowl; whisk until well combined. Refrigerate for at least 2 hours to allow the flavors to meld, though overnight is even better.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 1 1/4 cups

Calories: 133.8
Fat: 13.2 g
Saturated fat: 2 g
Carbohydrates: 4.2 g
Sugars: 2.4 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Cholesterol: 6.3 mg
Sodium: 259 mg
Wayne's Beef and Macaroni and Cheese


Ingredients:
elbow macaroni, green bell peppers, onions, garlic, lean ground beef, crushed tomatoes, dried basil, ground cumin, dried oregano, cheddar cheese

Directions:
Heat the oven to 350 degrees.
Cook the macaroni according to package directions; drain and set aside.
Heat the oil in a skillet; add the peppers, onion, and garlic, and sauté until soft.
Add the ground beef and sauté till browned.
Add the tomatoes, salt and pepper to taste, and the basil, cumin and oregano.
In a large bowl, combine the macaroni and the beef mixture.
Spread this mixture into a 9X13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Note: can use ground turkey or chicken in place of beef.
Zucchini and Potato Frittata


Ingredients:
butter, margarine, zucchini, potato, fresh mushrooms, onion, bell pepper, cheddar cheese, eggs, fresh parsley, fresh dill

Directions:
Preheat oven to 350 degrees.
In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
Set aside to cool slightly.
Butter the bottom and sides of a glass 13x9 Baking dish.
In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
Add the fresh parsley and dill to the egg mixture and stir well.
Add the shredded cheese to the egg mix and stir well.
Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary].  You want it to be slightly golden on top, springy to touch and no evidence of runniness.
Bananas Foster Waffles W/Ginger Whipped Cream


Ingredients:
butter, brown sugar, cinnamon, bananas, vanilla extract, buttermilk, vanilla extract, egg, butter, candied ginger

Directions:
For sauce: Melt butter in 10-inch skillet over medium-low heat. Stir in brown sugar and cinnamon, and cook for 2 to 3 minutes, or until sugar is dissolved and mixture is bubbly. Gently stir in bananas, and heat for 4 minutes. Stir in vanilla. Remove from heat. Cover to keep warm.
For waffles: In medium bowl, stir together muffin mix, buttermilk, vanilla, egg and melted butter just until blended. Coat waffle iron with nonstick cooking spray. Heat iron to medium. Spoon batter onto iron, and cook for 3 to 4 minutes, or until golden. Remove with fork. Repeat with remaining batter.
For topping: Combine whipped cream and ginger in small bowl.
To assemble: Place waffles on plates. Spoon warm banana mixture over the top, and top with dollop of cream topping.
The Perfect Sandwich


Ingredients:
tomatoes, onion, garlic, olive oil, butter, roast beef

Directions:
Preheat oven to 325°F; line a sheet pan with foil.
Slice the tomatoes and onion to about 1/4-1/6 of an inch thick.
Wrap the garlic in foil and place on the sheet pan along with the onions and tomatoes.
Drizzle the onions and tomatoes with olive oil and sprinkle with salt and pepper.
Place in the oven and roast for 1 hour.
When done remove from the oven and unwrap the garlic, cut it in half and squeeze all the cloves out of it into a small bowl; stir in the butter.
Take the ciabatta and cut them in halves.
Evenly spread on the garlic butter mixture on both sides of the bread then begin to layer the bottom half with cheese, then pastrami, then beef, then onion, tomato, more cheese and then the top half of the bread.
Wrap the sandwiches in foil and place on a clean sheet pan.
Place another sheet place on top, and weight it down with a big iron skillet.
Place in the 325°F oven and 15-20 minutes.
These sandwiches are great to make ahead of time too!
J. Edgar Hoover's Popovers


Ingredients:
eggs, salt, sugar, flour, milk, vegetable shortening

Directions:
Before starting to make popovers put the greased popover pans into a 450 degrees F. oven and heat until they are sizzling hot.
Beat eggs on medium speed a few minutes until frothy with an electric mixer.
Add salt, sugar, flour and half the milk and mix again, medium speed, until smooth.
Now add remaining milk and melted shortening, and beat at low speed until blended.
Pour batter into hot popover pans, filling each about half full.
Bake at 450°F for 15 minutes.
Reduce heat to 400°F and continue baking for 15 minutes longer.