xiaoxl/recipe_data huggingface dataset:
Aloha! Sweet & Sour Burgers


Ingredients:
lean ground beef, cold water, cornstarch, fine sea salt, fresh ground white pepper, sake, brown sugar, ketchup, cornstarch, lemon juice, sriracha sauce, garlic powder, ground ginger, havarti cheese, crisp bacon, fresh pineapple, green leaf lettuce, diced green chilies, salted butter

Directions:
NOTES: IF YOU CANNOT FIND DRY SAKE, SUBSTITUTE IT WITH DRY SHERRY. YOU CAN SUBSTITUTE FRESH GARLIC AND GINGER WITH 1/8 TEASPOON EACH GARLIC POWDER AND GROUND GINGER. FOR A MILDER SAUCE, REDUCE THE AMOUNT OF SRIRACHA. DICED ROASTED RED PEPPER MAY BE USED IN PLACE OF DICED ROASTED GREEN CHILES. HAVARTI CHEESE MAY BE REPLACED WITH MONTEREY JACK OR PEPPER JACK CHEESE. USE ONLY KING'S HAWAIIAN BRAND ORIGINAL SWEET HAMBURGER BUNS.
PREPARE MEAT: Place 1 lb ground beef into a medium mixing bowl. Grate one loaf of SPAM over the ground beef. Mix 6 tablespoons cold water with 1 1/2 tablespoons cornstarch then pour over mixture. Grate 1/4 cup sweet onions into bowl. Wearing kitchen gloves, combine the meat mixture, squeezing it through the fingers until well combined.
PREPARE PATTIES: Shape meat mixture into 6 equal patties, about 1-inch larger in width than King's Hawaiian Hamburger Buns. Place patties on a platter. Sprinkle each patty on each side with fine sea salt and freshly ground white pepper. Refrigerate patties until ready to grill.
PREPARE SAUCE: Whisk all of the sauce ingredients in a small mixing bowl. Transfer sauce mixture into a non-stick skillet over medium-high heat. Bring to a boil, stirring constantly until completely thickened. Reduce heat to lowest setting and cover, stirring occasionally to refresh consistency.
PREPARE BUNS: Lightly and evenly butter each separated flat surface of King's Original Hawaiian Sweet Hamburger Buns. Attach buttered cut sides together and return to the original bag until needed, to keep fresh.
PREPARE FIXINGS: Cook the bacon if using, until crisp (2 slices per burger]. Slice the vegetables and pineapple to specifications. Immerse the onion slices in the sauce. Cover and let heat. Turn once. Remove when onions have softened slightly.
PREPARE GRILL: Preheat your grill to medium-high heat. Arrange patties on one side of the grill. Place pineapple slices on the other side of the grill. Turn each when dark grill-marks appear. Remove patties and pineapple when done to your satisfaction.
TOAST BUNS: Place buttered buns sliced-side down on grill, just until medium-toasted.
ASSEMBLE BURGERS: Turn the grilled pineapple rings in the heated sauce, until well-coated, then remove. Spoon or brush the prepared sauce evenly across each cut top bun portion. Turn the grilled patties in the sauce pan to coat. Place the cheese slices over patties. Cover saucepan until cheese is melted. Transfer patties onto the bottom bun halves. Stir the drained green chiles well into the sauce mixture. Continue assembling burgers with the bacon (optional], then pineapple, sliced onion, and lettuce. Spoon the sauce over the grilled side of each top bun. Place top buns over each assembled burger.
SERVE IMMEDIATELY with Hawaiian potato chips, Maui onion rings or fries, and enjoy!
Ingrid's  Garden Tomato Salad


Ingredients:
tomatoes, onion, Miracle Whip light, red wine vinegar, chives, parsley, salt, pepper

Directions:
Chop up tomatoes into bite sized pieces. If you wish, remove seeds.
Dice onion and place in serving bowl with the tomatoes.
Combine  Miracle Whip and red wine vinegar until smooth. Season with salt and pepper to taste. Add parsley.
Pour finished dressing over tomatoes and onion mixture and fold together gently.
Sprinkle chives on top for garnish.
Chill several hours and serve with slotted spoon to drain some of the juices.
Coconut Pumpkin Nut Bread
Category: bread
By Kevin Ryan

This bread takes pumpkin bread to a whole new realm. I invented this one day when thinking of how to make pumpkin bread retain its moistness even longer. Solution: coconut milk!

Ingredients:
3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cup white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
⅔ cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup unsweetened flaked coconut
1 cup chopped walnuts, toasted

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 8 x 4 inch loaf pans. Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices.  Mix until well blended.  Fold in coconut and nuts.  Pour into prepared pans. Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean.  Remove from oven.  Cover with foil tightly, and allow to steam 10 minutes.  Remove foil, and turn out onto cooling rack.  Tent lightly with the foil, and allow to cool completely.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 2 - 8 x 4 inch loaves

Calories: 373.6
Fat: 19.3 g
Saturated fat: 4.8 g
Carbohydrates: 48.9 g
Sugars: 29.2 g
Dietary fiber: 2.3 g
Protein: 3.8 g
Sodium: 302.6 mg
The Best Scrambled Eggs


Ingredients:
eggs, chives, salt, pepper, milk, Worcestershire sauce

Directions:
"Combine all ingredients in a small bowl, beat until thoroughly mixed. Add butter and oil to pan on medium-high heat. Cook eggs (don't scramble, when they are done cut the eggs into bite size pieces] 3 minutes per side or until done. If you like serve with ketchup on the side."
Carrot and Flaxseed Muffins - GF


Ingredients:
flax seeds, brown sugar, baking powder, salt, cinnamon, carrots, raisins, walnuts, milk, eggs, vanilla

Directions:
Preheat oven to 350 and line muffin tins with paper., Combine dry ingredients., Mix in carrots, raisins, and walnuts one at a time., In separate bowl, whisk eggs, milk, and vanilla., Fold wet ingredients into dry ingredients just until combined., Scoop into muffin tins., Bake 20-25 minutes.
Healthy Chocolate Morning Muffins
Category: bread
By tng214

Moist, satisfying chocolate muffin that's easy on the waistline. Any oil can be substituted for the grapeseed oil.

Ingredients:
1 cup chocolate chips
1 cup brown sugar
⅞ cup whole wheat flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup soy milk
¼ cup grapeseed oil
¼ cup unsweetened applesauce
2  eggs
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners. Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 214.4
Fat: 10.3 g
Saturated fat: 3.4 g
Carbohydrates: 30.1 g
Sugars: 20.9 g
Dietary fiber: 2.7 g
Protein: 3.9 g
Cholesterol: 31 mg
Sodium: 270.3 mg
Cheese & Sausage Bundles


Ingredients:
Italian pork sausage, monterey jack cheese, green chilies, green onions, wonton wrappers, water

Directions:
Uncase and separate sausage., Brown sausage in a skillet over medium-high heat., Drain off excess drippings., Combine cheese, chillies, green onions and sausage in a medium bowl., Spoon 1 round teaspoon of sausage mixture near 1 corner of wonton wrapper., Brush opposite corner with water., Roll up “jelly roll” style., Moisten ends of roll with water., Bring ends together to make a “bundle” overlapping slightly and pressing firmly., Repeat with remaining filling and wrappers., Heat deep fryer to about 365., Fry bundles a few at a time for about 2 minutes or until golden brown., Drain on paper towel and serve., **Bundles may also be frozen and reheated in the oven.**.
Affogate Al Caffe


Ingredients:
"vanilla ice cream"

Directions:
Put two balls of ice cream in each of the four cups.
Make the coffees and then pour them over the ice cream.
Eat immediately, served with biscotti or another type of light cookie on the side.
Fiesta Dip


Ingredients:
sour cream, green chilies, sliced ripe olives, chopped tomato, green onion, lettuce, tortilla chips

Directions:
In a shallow dish, combine the sour cream, beans, chilies and dip mix., Stir in 1 cup cheese., Cover and microwave on high for 2 minutes., Stir and rotate dish., Cover and microwave 1 1/2 minutes longer or until heated through., Sprinkle with remaining cheese., Top with olives, tomatoes, onions and lettuce if desired., Serve with tortilla chips.
Manaaeesh Flatbread
Category: bread
By cynjne

This flatbread with its sultry flavor makes for a unique appetizer or can be served in wedges to compliment a main course. After attending summer BBQs and pot luck get-togethers where I first tasted this unique bread, I finally persuaded my Middle Eastern friend to ask her mother for this recipe. While not at all spicy, Za'atar, common in Lebanese kitchens, is a blend of many spices that will make your taste buds sing. I often cut this flatbread into bite-size pieces and serve it with small individual bowls of a good quality extra-virgin olive oil for dipping. Double dipping allowed this way!

Ingredients:
1 (.25 ounce) package active dry yeast
¾ cup warm water - 110 degrees F (43 degrees C)
¼ cup olive oil
2 cups all-purpose flour
½ teaspoon kosher salt
¼ cup olive oil, divided
¼ cup za'atar
¾ teaspoon kosher salt

Directions:
Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt. Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.) Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours. Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil. Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered. Preheat oven to 375 degrees F (190 degrees C). Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 10 hrs 5 mins
Yields: 1 9x13-inch flatbread

Calories: 322.1
Fat: 18.7 g
Saturated fat: 2.6 g
Carbohydrates: 34.1 g
Sugars: 0.2 g
Dietary fiber: 2.4 g
Protein: 5 g
Sodium: 404.2 mg
Simple Lobster Scampi
Category: side-dish
By cdlab

An easy way to use pre-cooked lobster. Simple, fast, and delicious! You can substitute shrimp or scallops for the lobster. This recipe is really suited to your tastes, that is why so many of the measurements are approximate. I have made this often and never measure anything, and it comes out delicious every time! Serve over your choice of cooked pasta. T

Ingredients:
¾ cup butter
1 ½ tablespoons minced garlic, or to taste
1 ½ pounds cooked lobster meat, cut into bite-size pieces
½ cup white wine, or to taste
1 teaspoon lemon juice
¼ cup grated Parmesan cheese, or to taste
½ cup bread crumbs, or more as needed

Directions:
Melt butter in a skillet over medium heat. Add garlic; cook and stir until aromatic, about 5 minutes. Add lobster and cook until heated through, 5 to 10 minutes. Add wine and lemon juice; bring to a boil. Add Parmesan cheese; cook until melted, about 2 minutes. Add bread crumbs slowly, 2 tablespoons at a time, bringing to a boil after each addition.

Prep time: 15 mins
Cook time: 27 mins
Total time: 42 mins
Yields: 6 servings

Calories: 385
Fat: 25.1 g
Saturated fat: 15.4 g
Carbohydrates: 9.4 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 26.1 g
Cholesterol: 145.7 mg
Sodium: 713 mg
Dad's Fish Batter


Ingredients:
flour, cornstarch, baking soda, baking powder, salt, water

Directions:
Sift dry ingredients.
Add water and mix well. whisk until you have a smooth batter, if needed add a bit more water but do not make it too thin. (or use some beer if you like too.my up date1968].
Use to coat fish or chicken filets. (not too thick or thin on the coating].
Cover the fish completely.
Deep fry until a nice golden brown.
SOME TIP's: If you didn't have a deep-fryer to fry the fish in, A shallow fry pan can be use, And add some oil to the pan, and I was all way surprised the batter stayed on the fish. Excellent!
I did some chicken tenders, then some fresh flounder fillets, then some shrimp. It was all incredible! Next time I will make some hush puppies, and it will be just like eating at the restaurant!
This really was an excellent batter. I made it up an hour before I used it as I have heard that this makes batter 'stick' better to whatever you're frying. Anyway, it stuck. Light, crisp and not greasy.
For fun I tried this on onion rings and I took some sweet banana peppers and split them and removed the seeds and battered them and fried to a golden brown, excellent. I think you could batter any thing with this recipe. THANK's DAD !
NOTE: After reading some of the other reviews, they stated the batter was to running. I added a 1/2 cup of corn meal to the batter, also some garlic & onion powder to taste and/or fish seasoning. I also let the fish sit in the batter for 30 minute This made the batter a bit thicker on the fish and made it stick well. My entire family loved this recipe. I am also expected to make this recipe for my neighbor. She buys the fish I cook it. We now have an awesome batter for our fish. WE all Love IT.
The Best Red Cabbage Salad
Category: salad
By The Sea Salt

This red cabbage salad is perfect for potlucks!

Ingredients:
½ cup white sugar
4 tablespoons grated yellow onion
1 tablespoon celery salt
1 large head red cabbage, thinly sliced
⅓ cup cider vinegar
⅓ cup olive oil
fresh ground black pepper to taste
1 cup crumbled blue cheese
1 cup slivered toasted almonds

Directions:
Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour. Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 318.8
Fat: 21 g
Saturated fat: 4.9 g
Carbohydrates: 26.7 g
Sugars: 18.8 g
Dietary fiber: 4.4 g
Protein: 8.6 g
Cholesterol: 12.7 mg
Sodium: 832.4 mg
Peaches and Cream Cake


Ingredients:
butter, egg, cream cheese, sugar, cinnamon

Directions:
Drain peaches, reserving 1-3 T juice for the topping and set aside.
Combine cake mix, melted butter, and egg in medium bowl.
A soft dough will form.
This can be done by hand or with an electric mixer.
Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
Cover dough with drained peaches.
To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
Spread over peaches.
Sprinkle with cinnamon.
Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
Simply White Bread II
Category: bread
By LJSS

A really simple, good tasting, low sodium white bread that is very light and lower in fat than many other white breads! Works well on delay cycle so you can have it ready when you are ready to eat.

Ingredients:
1 cup water
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
3 cups bread flour
1 (.25 ounce) package active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 2 hrs 5 mins
Yields: 1 - 1.5 pound

Calories: 32.4
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 3.1 g
Sugars: 2.9 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 194.2 mg
Pumpkin Bread Grilled Cheese Sandwiches
Category: main-dish
By Diana71

Fall evenings call for cozy grilled cheese sandwiches. Fancy it up with pumpkin bread and this recipe could be served for lunch with friends!

Ingredients:
1 cup milk
¾ cup warm water
3 ½ tablespoons honey
1 ½ tablespoons instant yeast
6 ½ cups bread flour
¼ cup vegetable oil
3 tablespoons pumpkin puree
2 teaspoons salt
1 teaspoon cornmeal  (Optional)
2 tablespoons mayonnaise
½ teaspoon Dijon mustard, or to taste
2 slices Cheddar cheese
2 slices Gruyere cheese

Directions:
Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes. Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed. Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours. Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat. Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time. Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score. Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid. Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more. Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing. Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 4 hrs 20 mins
Yields: 8 sandwiches

Calories: 548.2
Fat: 16.5 g
Saturated fat: 5 g
Carbohydrates: 81.6 g
Sugars: 9.6 g
Dietary fiber: 3 g
Protein: 17.6 g
Cholesterol: 19 mg
Sodium: 707.1 mg
Wonderful Slow Cooker Lentils


Ingredients:
lentils, onions, garlic, diced tomatoes, chicken broth, carrots, celery, bell pepper, parsley, bay leaf, salt, marjoram, sage, thyme, fresh ground pepper, low-fat cheddar cheese

Directions:
Place all ingredients, except the cheese, in the crockpot, stir., Cook on high setting for 2-1/2 hours, or until the lentils are tender., Stir in the cheese until it is melted and serve.
Caribbean Sweet Potato Salad
Category: salad
By jessica

This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts!  Corn oil will do if you don't have canola.

Ingredients:
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
½ teaspoon salt
¼ teaspoon ground black pepper
1  cucumber, halved lengthwise and chopped
½  red onion, thinly sliced
¼ cup finely chopped peanuts

Directions:
Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water.  Cool for 5 minutes, and drain. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic.  Slowly whisk in oil.  Mix in salt and black pepper. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well.  Serve at room temperature or chilled.  Toss the peanuts in just before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 5 servings

Calories: 231.4
Fat: 12.6 g
Saturated fat: 1.2 g
Carbohydrates: 27.8 g
Sugars: 7.2 g
Dietary fiber: 4.5 g
Protein: 4.6 g
Sodium: 290.4 mg
Chewy Cherry Almond Cookies


Ingredients:
butter, brown sugar, granulated sugar, eggs, flour, baking soda, salt, rolled oats, white chocolate chips, dried tart cherries, coconut

Directions:
Cream together butter, brown sugar, sugar; add eggs and almond extract.
Stir in dry ingredients and add cherries, nuts, and coconut.
Drop from spoon on greased baking sheet.
Bake at 350 for 11-13 minutes or until cookies are lightly browned.
Peaches n' Cream Smoothie


Ingredients:
banana, plain nonfat yogurt, half-and-half, honey, vanilla extract

Directions:
Process all ingredients in blender until smooth., Pour into glasses and serve.
Roasted New Potatoes With Caramelized Onions and Truffle Oil


Ingredients:
tiny new potatoes, yellow onion, olive oil, kosher salt, black pepper

Directions:
1.  Preheat oven to 400 degrees F.  Put onions and potatoes in a sturdy roasting pan.  Pour olive oil over them and toss well to coat.  Liberally sprinkle salt and pepper over the potatoes and onions.  Spread the otatoes out so they are in a single layer in the pan.  Place in oven.  Cook for 40 minutes or until the potatoes are lightly browned and cooked through.
2.  Place potatoes and onions in a serving dish.  Sprinkle well with truffle oil.  Toss to coat.
Garlic Bread


Ingredients:
butter, Hellmann's mayonnaise, garlic, salt, pepper, parmesan cheese

Directions:
Use an electric food processor/mixer and combine all items together and mix until blended well.
Take buns and open laying on a cookie sheet.  cover the buns with the garlic bread butter mixture.
Bake on 375 until browned to your liking.  Usually 5-12mins based on if you want them crispy.
Cognac Shrimp
Category: seafood
By jade

A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
½ cup thinly sliced shallots
1 pound shrimp, peeled and deveined
salt and pepper to taste
1 dash dried red pepper flakes  (Optional)
¼ cup oil-packed sun-dried tomatoes, drained and diced
½ cup cognac
½ cup fat free half-and-half

Directions:
Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned. Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 275.7
Fat: 8.7 g
Saturated fat: 2.9 g
Carbohydrates: 8.3 g
Sugars: 2.2 g
Dietary fiber: 0.6 g
Protein: 20.3 g
Cholesterol: 182 mg
Sodium: 284.4 mg