xiaoxl/recipe_data huggingface dataset:
Garden Fresh Farro Bowl with Balsamic Dressing
Category: main-dish
By tcasa

I make farro bowls all the time since reading an article about how good farro is for our bodies. Plus, after having kids, I had a few extra pounds to loose. Any variety of vegetable would work for this so make it your own.

Ingredients:
½ cup cooked farro
½  tomato, seeded and diced
½  cucumber, seeded and diced
2  mini bell peppers, seeded and diced
½  avocado, thinly sliced
8  Kalamata olives, pitted and sliced
2 ounces crumbled feta cheese
½ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
salt and pepper to taste

Directions:
Place cooked farro into a bowl. Add tomato, cucumber, bell peppers, avocado, and olives. Top with feta cheese. Combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a lidded jar. Shake until dressing is well combined. Drizzle 1 to 2 tablespoons of dressing on top of bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 849.9
Fat: 71 g
Saturated fat: 13.1 g
Carbohydrates: 50.6 g
Sugars: 5.9 g
Dietary fiber: 5.2 g
Protein: 11.5 g
Cholesterol: 25.2 mg
Sodium: 769.1 mg
Tangy Salisbury Steaks


Ingredients:
onion, butter, egg, Worcestershire sauce, kosher salt, black pepper, cornstarch, water

Directions:
Corse chop 1/2 of the drained can of mushrooms.
Saute onions and chopped mushrooms in butter over medium heat just until the onions are tender. Remove from heat and let cool.
In a large bowl, mix ground sirloin, bread crumbs, egg, worcestershire sauce, horseradish, spices and cooled onion/mushroom mixture together and make 4 oval patties.
Fry or broil the 4 patties to desired doneness ( I like medium well].
While the steaks are cooking, add the consomme' and remaining 1/2 can of mushrooms to a medium sauce pan and bring to a simmer.
Mix the cornstarch and water together and use to thicken the gravy mixture to the desired thickness just before serving.
Melt In Your Mouth Wedding Cookies


Ingredients:
butter, sugar, vanilla, flour, walnuts, powdered sugar

Directions:
Cream butter, sugar and vanilla. Add flour and chopped nuts. Roll golfball-sized balls of dough in your hand.
Bake at 350 degrees for 8 minutes, or until light brown.
Roll warm cookies in powered sugar.
Fresh Strawberry Pie


Ingredients:
fresh strawberries, sugar, water, cornstarch

Directions:
Crush enough strawberries to make one cup of crushed berries.
In a saucepan stir together sugar and cornstarch. Stir in the water, then stir in the crushed berries.
On medium heat, stir until mixture thickens. Let cool.
Place washed berries, whole or sliced in half, in a large bowl.
Pour cooled berry mixture over berries and lightly stir to coat.
Dish berries into the pre-baked pie shell. For a beautiful appearance, turn cut berries over so their rounded, red sides face up.
Chill for several hours. Serve with whipped cream or ice cream.
Watch the video here: https://www.youtube.com/watch?v=yx5Ma2rCCBY.
White Asparagus With Mushrooms in Brown Butter


Ingredients:
white asparagus, sugar, unsalted butter, mushroom, shallots, fresh thyme, fresh lemon juice, parsley

Directions:
Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.
Perfect Soft Guacamole


Ingredients:
green tomatoes, green chilies, onion, garlic clove, cilantro, avocados, salt, poultry seasoning

Directions:
Blend all ingredients except the avocado, until mixture smooth., Taste the mix, use more salt or chiles if you want it more spicy., Add the avocado using a spoon and blend the mixture., Serve in a sauce bowl put the avocado seed inside.
Creamy Cauliflower Salad


Ingredients:
cauliflower, green onions, celery ribs, sharp cheddar cheese, fresh parsley, bacon

Directions:
Separate 1 head of cauliflower into florets, and coarsely chop., Combine florets, green onions, and next four ingredients., Toss with bacon.
Baked Macaroni and Cheese


Ingredients:
elbow macaroni, butter, flour, dry mustard, cayenne pepper, milk, egg, sharp cheddar cheese, salt, black pepper, butter, panko breadcrumbs, sharp cheddar cheese, parmesan cheese

Directions:
Preheat the oven to 350 degrees.
In a large pot of boiling, salted water cook the pasta for 6 minutes.
While the pasta is cooking, in a separate pot melt the butter.  Whisk in the flour and dry mustard and keep stirring for about 5 minutes.  Slowly add the milk and keep stirring.  Simmer for about 10 minutes.   Put about 3/4 cup of sauce in a bowl and temper in the egg when it has cooled slightly.  Add this mixture back to the sauce along with 2 1/2 cups of shredded cheddar cheese.  Season with salt and pepper.  Fold the macaroni into the mixture and pour into a 2 quart buttered casserole dish.
Melt the remaining 2 tablespoons of butter in a small saucepan.  Add the panko crumbs and remaining cheeses.  Spread this mixture over the top of the macaroni and cheese.
Bake for 30 minutes.  Remove from oven and rest for 5 minutes before serving.
Beef Cubes With Daikon Radish Szechuan Style


Ingredients:
boneless beef cubes, rice wine, soy sauce, tapioca flour, daikon radishes, scallion, ginger, star anise

Directions:
PREPARATION:
Place the beef cubes in a bowl and add the rice wine, 1 tablespoon soy sauce, 1 tablespoon cooking oil, tapioca powder and mix well, set aside.
Using s carrot  peel remove the outer skin of the Daikon radish and then cut length wise, next cut into 2 inch pieces, then slightly rounding off/trim all the edges, place in a bowl, cover with water, set aside.
COOKING INSTRUCTIONS:
Place 1-2 tablespoons of oil in a wok and when hot add the beef cubes, stir-fry and brown on all sides.
Place the beef cubes in a big pot and add the scallion, ginger, 4-5 cups of water (to cover].
Add the star anise and 1-2 tablespoons soy sauce and bring to a boil, skim off the scum from the top, and lower the heat to very low boil, cover and cook for about 1-2 hours (stir once in a while as needed].
When the meat is almost tender, drain the water from the Daikon radish and add to the pot.
Continue to cook until the beef and Daikon radish is tender (not to soft], stir once in a while.
Taste the sauce and add more soy sauce to your liking.
Serve with white rice, an Asian vegetable and enjoy.
NOTES:
A] ALTERNATE, CROCK POT COOKING: Brown the meat as noted above (including ingredients mentioned in the "Preparation Instructions"], then add the beef into a crock pot, add 1/2 cup beef stock, star anise and 2 tablespoons soy sauce.  Next set the crock pot to high 4 hours (depends on your model].  At about 3 1/2 hours add the Daikon radish (and more beef stock if needed], a quick stir,  cover and continue to cook. Check the radish to see that it is tender and add more soy sauce to taste.  When done, serve with white rice and an Asian vegetable.
B] Do not overcook the meat or Daikon radish when using either a stove top or a crock pot.
Hot Dip
Category: appetizers-and-snacks
By Natalie Smiles

This delicious dip is always best when it's served really warm -- works well with breadsticks and assorted crackers.  I make it during the holidays when JOY is in the air and romance is always in style.

Ingredients:
3 slices bacon
8 ounces sliced fresh mushrooms
½ medium onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 (8 ounce) package cream cheese, cut into cubes
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
½ cup sour cream

Directions:
Place bacon slices in a large skillet over medium-high heat. Fry until crisp. Remove bacon, crumble and set aside. Drain off all but 2 tablespoons of the bacon drippings. Add mushrooms, onion and garlic to the bacon drippings, and cook over medium heat, stirring, until tender and most of the liquid has evaporated. Sprinkle the flour, salt, and pepper over the top, and stir to blend. Mix in cream cheese, Worcestershire sauce, and soy sauce. Reduce heat to low, and stir until cream cheese is melted. Remove from heat. Stir in the sour cream and bacon. Serve warm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 3 cups

Calories: 55.2
Fat: 4.8 g
Saturated fat: 2.8 g
Carbohydrates: 1.7 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 1.7 g
Cholesterol: 13.6 mg
Sodium: 111.2 mg
Green Coconut Curry With Vegetables


Ingredients:
green curry paste, coconut milk, evaporated milk, soy sauce, gingerroot, kaffir lime leaves, cooked white rice, fresh basil leaves

Directions:
In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.
Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!
Mary Bartz Buttery Chocolate Chip Cookies


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

Directions:
1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
Tip: To freeze – keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake.  Or just freeze the extra baked cookies…it makes a lot.  To me, they taste best if eaten within 1-2 days.  Freeze cookies if they'll be around much longer than that.
Grandma Florence's Applesauce Cake


Ingredients:
flour, baking soda, salt, sugar, butter, applesauce, ginger, clove, cinnamon, raisins

Directions:
Mix or sift dry ingredients together., Add butter butter and applesauce., Mix all this together well., Pour into a greased tube pan., Bake at 350 for about an hour or until toothpick comes out clean.
JALAPENO BACON CHEESE DIP


Ingredients:
cream cheese, mayonnaise, diced green chilis, bacon, cheddar cheese

Directions:
Preheat oven to 350ºF. In a medium bowl, mix together cream cheese, mayo, green chilies, jalapeno and red peppers as well as bacon. Add 1/4 cup cheese and mix thoroughly.
In a small baking dish, spoon cream cheese mixture and spread evenly with a spatula; set aside.
In a small bowl, combine the remaining cheese with breadcrumbs. Sprinkle evenly on top of the cheese mixture. Transfer to the preheated oven and bake for 25 to 30 minutes or until the cheese is bubbling. Serve with crudités or tortilla chips.
Fabulous Pesto Pasta Salad
Category: salad
By ERILEY

This chilled pasta salad is perfect as a side dish or a main course.  Serve with warm garlic bread and the perfect wine!

Ingredients:
1 ½ tablespoons white sugar
1 teaspoon salt, or to taste
1 ½ teaspoons ground black pepper
1 teaspoon onion powder
1 ½ teaspoons Dijon mustard
2 cloves garlic, chopped
1 ½ cups chopped fresh basil
½ cup chopped fresh oregano
¼ cup chopped fresh cilantro
2 teaspoons hot pepper sauce (e.g. Tabasco™)
⅓ cup red wine vinegar
½ cup olive oil
1 teaspoon lemon juice
1 (4 ounce) package grated Parmesan cheese
4  roma (plum) tomatoes, chopped
6  green onions, chopped
1 (4 ounce) can minced black olives
1 (16 ounce) package farfalle (bow tie) pasta
½ cup pine nuts
1 cup shredded mozzarella cheese

Directions:
In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 505.5
Fat: 26.7 g
Saturated fat: 6.6 g
Carbohydrates: 50.7 g
Sugars: 6 g
Dietary fiber: 3.7 g
Protein: 18.9 g
Cholesterol: 20 mg
Sodium: 730.6 mg
Sea Bass Cuban Style
Category: world-cuisine
By Kiki Hahn

Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.

Ingredients:
2 tablespoons extra virgin olive oil
1 ½ cups thinly sliced white onions
2 tablespoons minced garlic
4 cups seeded, chopped plum tomatoes
1 ½ cups dry white wine
⅔ cup sliced stuffed green olives
¼ cup drained capers
⅛ teaspoon red pepper flakes
4 (6 ounce) fillets sea bass
2 tablespoons butter
¼ cup chopped fresh cilantro

Directions:
Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 444.1
Fat: 19.4 g
Saturated fat: 5.9 g
Carbohydrates: 17.4 g
Sugars: 8.4 g
Dietary fiber: 3.9 g
Protein: 34.2 g
Cholesterol: 84.1 mg
Sodium: 988.2 mg
Spicy Fish Cakes


Ingredients:
spring onions, red capsicum, potatoes, eggs, flour, salt, parsley, butter

Directions:
Slice onions finely.
Chop the flesh of the capsicum finely.
Cut the potatoes into 1cm cubes.
Place all into a bowl with the Creole seasoning.
Cut the fish into small pieces and mix through the potato mixture with the eggs, flour, salt and parsley.
Heat frypan and add oil and butter.
Cook 1 Tbs of the mixture, turning to brown both sides.
Place fritters on absorbent paper.
Serve with Corn Salsa, relish or a fruit chutney.
Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.
Creamy Vegan Pasta Salad
Category: salad
By btnymeg

I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!

Ingredients:
2 cups whole-wheat elbow pasta
½  bell pepper, diced
⅓ cup corn
1 stalk celery, diced
2 tablespoons diced red onion
½ cup vegan mayonnaise
3 teaspoons white vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon white sugar  (Optional)
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain. Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed. Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 180
Fat: 7.5 g
Saturated fat: 1.2 g
Carbohydrates: 25.2 g
Sugars: 2.7 g
Dietary fiber: 1.4 g
Protein: 4.1 g
Sodium: 172 mg
Better-Than-Bakery No-Knead Sourdough
Category: bread
By hrabbot

This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home. Glossy, crunchy crust. Resilient, airy crumb. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job simulating the effects of a professional bread oven.

Ingredients:
3 cups room-temperature water
2 ½ teaspoons salt
1 cup sourdough starter
6 cups bread flour
1 tablespoon cornmeal, or more as needed

Directions:
Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed. Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours. Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours. Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes. Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking. Gently roll dough out of oiled bowl and into the Dutch oven; replace lid. Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

Prep time: 10 mins
Cook time: 45 mins
Total time: 15 hrs 25 mins
Yields: 1 round loaf

Calories: 32.6
Fat: 0.1 g
Carbohydrates: 6.4 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Cholesterol: 0.1 mg
Sodium: 491.1 mg
Huevos Benedict


Ingredients:
whole wheat flour, all-purpose flour, cornmeal, baking soda, baking powder, salt, shortening, nonfat plain yogurt, olive oil, chorizo sausage, pork sausage, all-purpose flour, nonfat milk, green chili pepper, eggs, eggs

Directions:
Preheat oven to 450 degrees.
In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
With a pastry cutter, mix in the shortening until crumbly.
Gently stir in the yogurt just to moisten and form a soft dough.
Spray a cookie sheet with non-stick cooking spray.
Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
Bake biscuits in preheated oven for 15 minutes.
In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
Whisk in the milk and milk powder while continuing to stir.
Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
Add the green chiles, stirring to mix.
Season with salt and pepper to taste.
Split biscuits and top with cooked egg, divide sauce evenly and serve.
Smoked Salmon Fettuccine


Ingredients:
fettuccine pasta, smoked salmon, spring onions, celery, parsley, capers, sour cream, salt, fresh ground black pepper, fresh dill

Directions:
Cook the fettucine in the usual way, and drain.
Finely chop the spring onions, and celery.
Heat the oil in a large frying pan.
Add onion, celery, parsley and capers.
Cook until the onion is soft and clear.
Cut the salmon into thin strips.
Stir in the salmon and cook further for 1 minute.
Add the dill and cream/sour cream and gently simmer for about 5 minutes or until the liquid has reduced to a sauce consistency.
Season with salt and pepper.
Serve immediately, spooned over the fettucine.
Cherry Double-Chocolate Cookies


Ingredients:
all-purpose flour, baking soda, salt, brown sugar, unsalted butter, eggs, pecans

Directions:
Preheat oven to 375 degrees with racks in upper and lower thirds.
Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs one at a time, beating until combined well.  Reduce speed to low and add flour mixture, mixing until just combined.  Add chocolate chunks, pecans, and cherries and mix until just incorporated.
Drop two level TBLE of dough per cookie about two inches apart onto two ungreased large baking sheets.  With dampened fingers, flatten cookies slightly.
Bake, switching position of sheets halfway through baking, until puffed and set, 12-14 minutes.  Transfer cookies to a rack to cool.
Cajun Shrimp and Andouille Nachos
Category: appetizers-and-snacks
By Soup Loving Nicole

Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won't soon forget!

Ingredients:
½ pound andouille sausage, sliced
1 small yellow onion, diced
½  red bell pepper, diced
½  green bell pepper, diced
1  celery rib, diced
1 (12 ounce) bag tortilla chips
12 ounces raw peeled and deveined shrimp
1 tablespoon olive oil
2 teaspoons seafood seasoning (such as Old Bay®)
1 (8 ounce) package shredded Colby Jack cheese

Directions:
Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery. Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture. Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 463.7
Fat: 29.2 g
Saturated fat: 10.6 g
Carbohydrates: 31.4 g
Sugars: 1.4 g
Dietary fiber: 2.9 g
Protein: 20.2 g
Cholesterol: 107.4 mg
Sodium: 868.8 mg
Fried Mozzarella Puffs
Category: appetizers-and-snacks
By Chef John

Sometimes even the most fun of foods needs a little refresh. Not only are these mozzarella puffs crispier and more fun to eat than the original fried mozzarella stick, but they're also easier since no breading is required! I haven't forgotten the marinara sauce, but feel free to use other sauces.

Ingredients:
⅓ cup water
2 tablespoons unsalted butter
1 teaspoon kosher salt
⅓ cup all-purpose flour
1  large egg
1 pinch cayenne pepper
1 pinch freshly ground black pepper
½ teaspoon dried oregano
1 cup marinara sauce, or to taste
½ teaspoon red pepper flakes
1 teaspoon balsamic vinegar
4 ounces low-moisture mozzarella cheese
4 cups canola oil for frying
1  anchovy fillet

Directions:
Combine water, butter, and salt in a saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until a dough starts coming together. Cook, scraping up and stirring the dough, for 2 to 3 minutes. Remove from heat; transfer dough to a mixing bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball. Seal dough and spatula with plastic wrap and refrigerate in the bowl until cool, about 1 hour. In the meantime, season marinara sauce with oregano, red pepper flakes, balsamic vinegar in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit until ready to use. Grate mozzarella cheese over the dough and stir to combine. Heat oil to 350 degrees F (175 degrees C) in a deep fryer or heavy-duty pan over medium heat. Preheat oven to 200 degrees F (93 degrees C) or any temperature for keeping warm. Scoop out about 2 tablespoons of dough per puff and form into a football shape using two spoons. Fry puffs, 5 or 6 at a time, in the hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in low oven while frying the rest. Serve with hot marinara sauce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 12 puffs

Calories: 288.7
Fat: 23.7 g
Saturated fat: 6.8 g
Carbohydrates: 12.1 g
Sugars: 4.1 g
Dietary fiber: 1.4 g
Protein: 7.4 g
Cholesterol: 54.7 mg
Sodium: 645.4 mg