xiaoxl/recipe_data huggingface dataset:
Baked Lemon-Pepper Salmon


Ingredients:
shallot, capers, dried dill, salmon fillets, lemon pepper, butter, lemon wedge

Directions:
Preheat oven to 425.
Place large sheet of foil on baking sheet.
Spray foil with vegetable oil spray.
Mix shallots, capers and dill in small bowl.
Place salmon on foil; sprinkle with lemon pepper seasonings.
Spread shallot mixture over salmon.
Dot with butter.
Fold up foil edges to enclose salmon; seal.
Bake salmon just until opaque in center, about 28 minutes.
Open foil; transfer salmon to platter.
Spoon any juices over.
Garnish with lemon wedges and serve.
Cherry Blueberry Crumble


Ingredients:
fresh cherries, fresh blueberries, lemon juice, vanilla extract, arrowroot, sea salt

Directions:
For filling, place cherries and blueberries in a 3 quart baking dish., Sprinkle fruit with agave, lemon juice and vanilla, then toss in arrowroot., To make the crumble, in a large bowl, combine almond flour and salt., In a smaller bowl, combine grapeseed oil and agave., Mix the wet ingredients into dry to form the topping., Then crumble topping over fruit mixture., Cover and bake at 350° for 1 hour and 15 minutes, until bubbling., Uncover and bake a few more minutes until topping is golden brown., Remove from oven and serve.
Stump Soup


Ingredients:
olive oil, garlic cloves, water, chicken broth, broccoli, carrots, pepper, crushed red pepper flakes, fresh lemon juice, ground ginger, quick-cooking barley

Directions:
Heat oil in a large soup pot.  Add garlic and jalapeno and saute for 1 minute.
Pour in water and chicken broth and bring to a boil then add broccoli bottoms and carrots.
Bring back up to a boil then add Lawry's, pepper, crushed red pepper, lemon juice, ginger, and barley.
Boil for 30 minutes, stirring occasionally.
Guacamole Dip


Ingredients:
avocado, mayonnaise, tomatoes, onion, salsa, garlic, lemons, lime juice, salt

Directions:
"Mix all ingredients, cover and chill for an hour before serving."
Instant Pot White Queso Dip


Ingredients:
cheese slice, queso fresco, butter, cream cheese, garlic, rotel, milk, oregano, water

Directions:
Put one cup of water in the bottom of your instant pot.
Cover the bottom of an instant pot safe bowl with tin foil and place on a trivet that has been placed on the bottom of your instant pot.
Add all ingredients and cover top of bowl with tin foil.
Put on instant pot lid and set for 18 minutes on manual high.
After time is up, quick pressure release and remove lid.
Remove tin foil and whisk immediately until smooth.  You may need to set the pot to saute to help.
Flavor-Packed Chicken Wraps


Ingredients:
flour tortillas, lettuce leaves, plum tomatoes, cucumber, carrot

Directions:
Spread about 2 tablespoons of cheese spread over EACH tortilla., Layer evenly with lettuce, tomatoes, chicken, cuke and carrots., Roll up tightly., That's it!
Chipotle Chili Dogs
Category: main-dish
By bd.weld

Put some fireworks on your hot dogs with chipotle chili sauce.

Ingredients:
1 pound ground chuck
1  white onion, diced
2  chipotle chili peppers in adobo sauce, minced
2 cloves garlic, minced
3 (8 ounce) cans tomato sauce
1 teaspoon chili powder
12  hot dogs
12  hot dog buns
1 tablespoon butter, or as needed
shredded Cheddar cheese
2 tablespoons diced onion, or to taste

Directions:
Combine ground chuck, diced onion, minced chipotle chili peppers, and garlic in a saucepan. Cook over medium heat until beef is browned and crumbly, about 5 minutes. Drain. Return beef mixture to saucepan; stir in tomato sauce and chili powder. Bring to a boil, reduce heat, and simmer 15 minutes, stirring occasionally. Cook hot dogs according to package directions. Butter hot dog buns and toast in a toaster oven, about 2 minutes. Place cooked hot dogs in the prepared buns. Spoon chili over hot dogs. Top with Cheddar cheese and onions. Serve immediately.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 chili dogs

Calories: 396.1
Fat: 23.8 g
Saturated fat: 10.3 g
Carbohydrates: 27.7 g
Sugars: 7 g
Dietary fiber: 2 g
Protein: 17.4 g
Cholesterol: 55.6 mg
Sodium: 1114.8 mg
Cook Them Bones Soup(S)


Ingredients:
water, salt, pepper, rice, potato, onion, mushroom, cabbage, coconut milk

Directions:
Place carcass, skin and other uneaten parts in a pot and cover with water.
Boil well.
Let cool.
If there is a layer of fat, remove it all -- or leave some if you want.
Remove the bones after stripping of any meat hanging onto them.  Yes, this is the messy part.  As your hands are rifling through you will notice this wonderful gelatinous substance.  THAT's the flavor!
Now for the soups, use the starch and veggie additions of choice with the following to create entirely different soups.
Soup 1 - Simple - Season with salt and pepper.
Soup 2 - Add poultry seasoning.
Soup 3 - Add Tom Yum Paste.
Soup 4 - Add Green Curry Paste.
Soup 5 - Add Red Curry Paste.
Soup 6 - Add chiles of choice.
Soup 7 - Add Instant Vietnamese Sour Soup.
Soup 8, 9, 10 Etc --  Season with your favorite combination -- EXPERIMENT!
If it is from a turkey carcass or many chickens you will have enough soup for numerous batches  I will freeze single or family size servings of the base to be used in the future.
Pandesal
Category: bread
By ninima

Pandesal is a Filipino bread, the most popular bread in the Philippines. It's often consumed for breakfast with coffee or hot chocolate. People prefer warm pandesal because it is often soft and more enjoyable to eat.

Ingredients:
1 ½ cups warm milk
¾ cup white sugar, divided
1 (.25 ounce) package active dry yeast
4 cups bread flour
2 teaspoons salt
¼ cup vegetable oil
1 cup bread crumbs

Directions:
Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes. Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together. Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour. Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces. Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden brown, 15 to 20 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 16 servings

Calories: 105.8
Fat: 4.2 g
Saturated fat: 0.9 g
Carbohydrates: 15.5 g
Sugars: 10.9 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 1.8 mg
Sodium: 349.7 mg
Lori's Sangria


Ingredients:
oranges, lemons, Burgundy wine, red wine, sugar, apple, carbonated water

Directions:
Chill 1 orange and 1 lemon to use as garnish.
Combine juices from second orange and second lemon with wine and sugar and stir until sugar dissolves.
Chill.
Before serving, divide into 2 large pitchers.
Cut chilled orange and apple into wedges, and slice chilled lemon.
Divide fruit and add to pitchers of wine mixture.
Stir with wooden spoon and gradually add carbonated water.
Leave the spoon in the pitcher and mix well just before serving.
Tandoori Nuts


Ingredients:
sugar, paprika, salt, ground cumin

Directions:
Preheat the oven to 325ºF. Line a half sheet pan with parchment paper.
In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat.
Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts.
Tip: The nuts will keep in an airtight container for up to 2 weeks.
Apple Harvest Pound Cake with Caramel Glaze
Category: desserts
By Dani

This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!

Ingredients:
2 cups white sugar
1 ½ cups vegetable oil
2 teaspoons vanilla extract
3  eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
½ cup butter or margarine
2 teaspoons milk
½ cup brown sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack. Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 1 - 9 inch Bundt cake

Calories: 681.9
Fat: 42.8 g
Saturated fat: 10.2 g
Carbohydrates: 71.1 g
Sugars: 45.5 g
Dietary fiber: 2.1 g
Protein: 6.5 g
Cholesterol: 66.8 mg
Sodium: 374.4 mg
Paula Deen's BLT Appetizer


Ingredients:
mayonnaise, sour cream, iceberg lettuce, tomatoes, lean bacon, bagel chips

Directions:
Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time.
When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.
Palm Springs Key Lime Pie


Ingredients:
pecans, margarine, butter, all-purpose flour, eggs, lime juice, lime zest, sweetened condensed milk, cream of tartar, granulated sugar, vanilla extract, granulated sugar

Directions:
PIE CRUST-----------.
In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans.
Pecans can be processed in a food processor.
Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie.
Add margarine or butter to mixture and blend with a pastry blender or fork.
Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour.
Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked].
Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
Place pie dish in freezer compartment for at least 30 minutes to cool and firm up.
FILLING-----------.
Place eggs in a bowl of warm water for about 15 minutes before cracking and separating.
Separate eggs, and make sure that the egg whites DO NOT have any yolk.
If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it.
In a mixing bowl, whisk egg yolks until smooth.
Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended.
In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks.
Add sugar gradually, beating continuously until stiff peaks form.
Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated.
Preheat oven to 375 F degrees.
Pour filling mixture into cooled pie shell and level.
Sprinkle top with reserved wafer/pecan mixture.
Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown.
Remove from oven and let cool completely on a wire rack.
Refrigerate pie for at least 1 hour before serving.
TOPPING-----------.
In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken.
Add vanilla extract and beat for a few seconds.
Add sugar gradually, beating continously until thickened.
DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER.
Just before serving, decorate pie with whipped cream to your liking.
For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas.
Place a dollop of whipped cream in front and back of the projecting slice of lime.
Chocolate Chip Cookie Pie
Category: desserts
By Bethany

This yummy pie is like a great big yummy chocolate chip cookie. Garnish with whipped topping or ice cream.

Ingredients:
2  eggs
½ cup all-purpose flour
½ cup white sugar
½ cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell

Directions:
Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts.  Pour into pie shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

Yields: 1 - 9 inch pie

Calories: 626.2
Fat: 45.6 g
Saturated fat: 20.3 g
Carbohydrates: 55 g
Sugars: 38.6 g
Dietary fiber: 2.9 g
Protein: 5.5 g
Cholesterol: 107.5 mg
Sodium: 289.5 mg
Easy Tilapia
Category: seafood
By Elizabeth

This is a delicious fish made with capers, tomatoes, butter, and white wine that can be used with any fish you like. My husband loves this dish!

Ingredients:
2 (3 ounce) fillets tilapia fillets
2 tablespoons olive oil
salt and pepper to taste
1  lemon, halved
½ cup white wine
2  tomatoes, seeded and chopped
3 tablespoons capers
1 cup asparagus spears, trimmed and cut in half
3 tablespoons butter

Directions:
Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm. Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm. Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 461.9
Fat: 32.6 g
Saturated fat: 13.2 g
Carbohydrates: 16.3 g
Sugars: 5.3 g
Dietary fiber: 5.9 g
Protein: 21.4 g
Cholesterol: 77 mg
Sodium: 1726.5 mg
Punkrock Chickpea Gravy


Ingredients:
all-purpose flour, water, olive oil, onion, mustard seeds, garlic cloves, chickpeas, ground cumin, paprika, dried rosemary, dried thyme, dried oregano, dried coriander, soy sauce, nutritional yeast, water

Directions:
Mix the flour with 2 cups of water until the flour is mostly dissolved.
Heat a large skillet over medium heat.
Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted.
Add the garlic and saute for 2 minutes more.
Add the chickpeas; use a potato masher to mash them (they don't have to be mashed into a paste, just make sure each one is broken up slightly; a few whole ones left are ok.
Add the herbs and spices, soy sauce, and lemon juice.
Scrape the bottom of the pan to loosen any browned bits of onion.
Lower heat and pour the flour mixture into the pan.
Stir constantly until a thick gravy forms.
Stir in the nutritional yeast.
If it looks too thick and pasty, add a little of the extra water and mix well. Keep warm until ready to serve.
Grandmother's Cheesecake
Category: desserts
By Shirley Brown

A citrus cheesecake with a shortbread crust. It takes a long time of preparation but it is well worth the wait. If you can't find a vanilla bean, substitute 1/4 teaspoon vanilla extract for each 1 inch piece of bean. You can top with any of your favorite fruits or toppings, or eat it plain. Summertime fresh fruits are nice, or chocolate lovers can spread on a layer of fudge topping.

Ingredients:
1 cup all-purpose flour
¼ cup white sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
½  vanilla bean
½ cup unsalted butter
1  egg yolk
5 (8 ounce) packages cream cheese, softened
1 ¾ cups white sugar
3 tablespoons all-purpose flour
1 ½ teaspoons grated lemon zest
1 ½ teaspoons grated orange zest
½  vanilla bean
5  eggs
2  egg yolks
¼ cup heavy cream

Directions:
In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes. Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour. Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream. Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 inch springform pan

Calories: 474.6
Fat: 34 g
Saturated fat: 20.7 g
Carbohydrates: 35.3 g
Sugars: 26.2 g
Dietary fiber: 0.3 g
Protein: 8.8 g
Cholesterol: 193.9 mg
Sodium: 233 mg
Zesty Tomato-Garlic Fish


Ingredients:
diced tomatoes, tomatoes, lemon juice, olive oil, ground black pepper, cod fish fillets, pine nuts

Directions:
Preheat oven to 425 degrees.
in a 13x9x2-inch baking dish, combine tomatoes, lemon juice, garlic salt, olive oil and pepper; mix well.
Top with fish fillets in a single layer.
Spoon some tomato mixture over fish.
Bake 15 minutes or until sauce is bubbling and fish flakes easily with a fork.
Garnish with pine nuts.
Mediterranean Roasted Vegetable Couscous


Ingredients:
red onion, courgette, fresh coriander, of fresh mint, ground cumin, ground coriander, ground cinnamon, garlic, lemon, juice and zest of, lime, juice and zest of, orange, juice and zest of, pine nuts, couscous, extra virgin olive oil, salt, black pepper

Directions:
In a hot oven (200c] put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
When roasted (approx 25 - 30mins ]remove and place to one side until couscous ready.
Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
Season with salt and pepper and serve.
Tomato and Mozzarella Antipasto


Ingredients:
whole milk mozzarella, tomatoes, basil leaves, red wine vinegar, olive oil, fresh ground pepper

Directions:
Place cheese in bowl., Combine tomatoes, olives and basil with vinegar., Toss with cheese and pour enough oil over all just to coat., Grind pepper on top., Can be served immediately or stored, covered in refrigerator up to two days.
Pasta With Salmon Caviar


Ingredients:
salt, fettuccine, unsalted butter, shallots, creme fraiche, sour cream, flat leaf parsley, tarragon, fresh ground pepper, smoked salmon

Directions:
Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.
Deviled Eggs


Ingredients:
eggs, mayonnaise, brown mustard, sweet pickle juice, salt, black pepper, white sugar, green onion, paprika

Directions:
Boil eggs until hard.
Allow eggs to cool- check for cracks in the shell. Discard ANY cracked eggs. Bacteria grows under the cracks while the egg is cooling.
Once cool, peel eggs and slice in half, lengthwise.
Remove yolk from eggs and place in medium mixing bowl.
Wipe off egg whites and set aside.
Add remaining ingredients (except paprika, and onions] to egg yolks.
Start off with small amounts of mayo and add until you reach your desired consistency.
Mix until smooth.
Fill egg whites with the yolk filling.
Garnish with chopped onions and paprika.
Cover and chill until time to serve.
Sesame Fish


Ingredients:
flour, salt, pepper, egg, milk, sesame seeds, butter

Directions:
Combine flour, salt, and pepper., Combine egg with milk and sesame oil., Combine breadcrumbs with sesame seeds., Dredge fish in flour, then dip in egg, then in crumbs., Cook the fish in melted butter.
Syrup on the Bottom French Toast Casserole
Category: breakfast-and-brunch
By Rebecca P.

This is a make ahead brunch dish that makes its own syrup. Since it's made the day before, it's the perfect holiday recipe!

Ingredients:
1 ½ cups dark brown sugar
¾ cup unsalted butter
6 tablespoons light corn syrup
½ cup whole milk
⅛ teaspoon salt
1 (1 pound) loaf challah bread, cut into 1/2-inch slices
2 ½ cups whole milk
4 large eggs, beaten
1 ½ teaspoons vanilla extract
¼ teaspoon salt
3 tablespoons white sugar
1 ½ teaspoons ground cinnamon

Directions:
Lightly grease a 9x13-inch casserole dish. Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish. Arrange bread slices atop the syrup layer in the casserole dish. Whisk 2 1/2 cups milk, eggs, vanilla extract, and 1/4 teaspoon salt in a bowl; pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish. Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil. Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes.  The casserole will be syrupy, but should thicken as it cools.

Prep time: 20 mins
Cook time: 50 mins
Total time: 9 hrs 10 mins
Yields: 1 9x13-inch casserole

Calories: 381.5
Fat: 17.4 g
Saturated fat: 9.5 g
Carbohydrates: 50.1 g
Sugars: 27.1 g
Dietary fiber: 1 g
Protein: 7.8 g
Cholesterol: 117.9 mg
Sodium: 319.6 mg