xiaoxl/recipe_data huggingface dataset:
French Morning Muffins


Ingredients:
all-purpose flour, granulated sugar, baking powder, ground nutmeg, salt, egg, milk, butter, margarine, butter, margarine, granulated sugar, ground cinnamon

Directions:
Preheat oven to 350 degrees. (See Note*].
With cooking spray or liquid vegetable oil, lightly grease a 12 cup muffin pan, or a 24 cup mini muffin pan.
In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt.
Make a well in the center of the dry ingredients.
In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture.
Stir just until moistened (the batter may be lumpy].
Fill prepared muffin cups about halfway full with batter.
Bake in a 350 degree oven for 20 to 25 minutes or until muffins are golden.
For the topping, melt the 1/2 cup butter.
In a shallow bowl combine the 1/2 cup sugar and the 1 teaspoons cinnamon.
Immediately dip tops of hot muffins into the 1/2 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated.
Muffins are best served warm.
Store muffins at room temperature, covered.
*Note: If using a dark colored or non-stick muffin tin, bake muffins at 325 degrees, instead of 350 degrees.
Lyn O's Breakfast Casserole


Ingredients:
eggs, milk, cheese, dry mustard, salt, pork sausage

Directions:
Cook sausage and drain., Beat eggs and add the rest of the ingredients and sausage., Prepare the night before., Bake at 350 degrees for about 45 minutes.
Omega Breaded Chicken


Ingredients:
skinless chicken breasts, flour, flax seed, onion powder, ground black pepper, salt, eggs, lemon juice, garlic, olive oil

Directions:
In a frying pan cook chicken with 1/4 cup of water until almost cooked through; steams chicken and keeps moist.
While chicken is cooking, combine the next 8 ingredients in a large bowl: bread crumbs, flour, Italian seasoning, hemp seeds, flax seeds, onion powder, black pepper, salt.
In a smaller bowl mix: 2 eggs, lemon juice, garlic.
Cut each chicken piece in 1/2 or 1/3.  Dip in egg mixture (small bowl], then in bread mixture (large bowl and fry with olive oil for about 5 min each side.  Then serve and enjoy! ------------------------------  Note: You can double the hemp seeds and milled flax seeds for more omega 3 & 6 nutritional value.
Blue Owl Restaurant and Bakery Turtle Pecan Cheesecake


Ingredients:
graham cracker crumbs, butter, evaporated milk, pecans, cream cheese, granulated sugar, eggs, vanilla extract, evaporated milk, pecan halves

Directions:
For crust:  Combine graham cracker crumbs and melted butter; press mixture on the bottom and sides of a buttered 10-inch springform pan (2 inches deep]. Bake in preheated 350 degree F oven 10 to 15 minutes, then set aside to cool.
For filling:  In heavy saucepan, melt the caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.] Pour caramel mixture over cooled crust; top with toasted pecans.
Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note]. Stir until mixture is smooth.
Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.
Keep refrigerated.
NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.
Cucumber and Tomato Salad


Ingredients:
cucumbers, tomatoes, onion, sugar, white vinegar, red wine vinegar

Directions:
Dice cucumbers, tomato and onion., Salt and pepper to taste., Add sugar, oil and vinegar and mix well., Serve chilled.
Sheila's Swedish Creme


Ingredients:
sugar, unflavored gelatin, pure vanilla extract, sour cream, fresh red raspberries, fresh blackberries

Directions:
Place whipping cream, sugar, and gelatin in a sauce pan.  Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.]
Stir in almond and vanilla extracts.  Allow to cool (for about 10 minutes], then fold in sour cream until thoroughly combined.
Pour into large bowl and cover with plastic wrap.  Refrigerate from 1-4 hours to set properly.
Before serving, sprinkle raspberries and blackberries over top.
Tomato and Basil Pasta Sauce


Ingredients:
plum tomatoes, garlic cloves, olive oil, dried basil, tomato puree, fresh basil, bay leaf, mixed herbs, salt, fresh ground black pepper, sugar

Directions:
use half the oil and gently fry garlic do not let it brown.
add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes.
bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced.
If using fresh basil roughly chop and add now.
Serve with pasta with grated parmasan cheese and freshly ground black pepper.
Variations - button mushrooms, black olives can be added.
Greek Chicken Naan


Ingredients:
chicken breasts, lemons, garlic cloves, olive oil, dried oregano, fresh thyme, fresh rosemary, fresh dill, white wine vinegar, cucumber, red onion, tomatoes, kalamata olive, feta, butter lettuce

Directions:
Make marinade: In glass baking dish, combine oil, lemon juice & zest, garlic, oregano, thyme, rosemary, dill, 1 Tbsp vinegar, S&P, Mix well.
Place chicken in even layer in marinade, coat & refrigerate covered for at least 2 hours.
Mix sliced cucumbers, red onion, 1/2 cup tzatziki sauce, 1 Tbsp vinegar, mix well, place in fridge.
In a separate bowl combine tomato, kalmata, dill, feta, dill & a drizzle of EVOO, refrigerate.
Bake chicken covered on 350 for 30 minutes. Uncover and broil on low for another 10.
Place Naan in toaster oven for 5 min to heat through and crisp up.
Layer on your plate:
Naan.
2-4 Tbsp tzatziki sauce.
Distribute chicken evenly with some juices.
Butter lettuce.
Cucumber mixture with sauce.
Top with tomato & olive mixture.
Tattooed Love Goddess


Ingredients:
vodka, half-and-half

Directions:
"Fill glass with ice, add all liqueurs, top off with cream and shake of stir."
Easy Mediterranean Seafood Stew
Category: uncategorized
By Tez @ Chile and Salt

This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.

Ingredients:
1 ½ cups peeled and cubed potatoes
1 tablespoon olive oil, or as needed
1 medium onion, cut in half and thinly sliced
2 teaspoons crushed red pepper
2 cloves garlic, minced, or more to taste
1 (16 ounce) can whole peeled tomatoes, undrained
1 cup dry white wine
1 cup fish stock
10 ounces white fish, cut into small chunks
1 pound clams in shell, scrubbed
10 ounces uncooked medium shrimp, peeled and deveined
8 ounces cleaned calamari, sliced into thin rings
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½  lemon, juiced
2 teaspoons lemon zest
salt and ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside. Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more. Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer. Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams. Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 278.3
Fat: 8.3 g
Saturated fat: 1.5 g
Carbohydrates: 16.4 g
Sugars: 3.4 g
Dietary fiber: 2.3 g
Protein: 26.7 g
Cholesterol: 180.5 mg
Sodium: 443.4 mg
B's Taco Dip (Meatless)


Ingredients:
cream cheese, sour cream, lettuce, chopped tomato, green onion, cheddar cheese

Directions:
In a medium bowl, microwave cream cheese just to soften.
Add sour cream and taco seasoning mix to softened cream cheese.  Blend the mixture well and try to get out all the lumps.  Using an electric mixer makes it a much easier task, but I usually just stir it manually.
Spread mixture into the bottom of an inch-deep baking sheet.
Pour taco sauce over the top, spreading it lightly with the bottom of a spoon to cover entire mixture.
Top with remaining ingredients.  The order I use is:  lettuce, tomato, onion, then cheese.  Of course, you can do what you want but it looks really nice when the cheese is on the very top.
Simple Chocolate Zucchini Bread


Ingredients:
zucchini, whole wheat flour, all-purpose flour, sugar, brown sugar, cinnamon, nutmeg, baking soda, baking powder, nonfat yogurt

Directions:
Preheat oven at 350°.
Prepare pan 2-3 muffin pans or 1 loaf pan with cooking spray and flour; set aside.
In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, baking powder & cocoa.
In another mixing bowl, combine zucchini, yogurt & egg white.
Mix dry ingredients with wet ingredients just until moistened.
Pour batter into prepared pan(s].
Bake 60 minutes.
Cool for at least 10 minutes.
ENJOY!
Ultimate Chocolate Chip Cookies


Ingredients:
light brown sugar, milk, vanilla extract, egg, salt, baking soda, pecans

Directions:
HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
VARIATIONS.
BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
LARGE ROUNDS: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.
CHOCOLATE DRIZZLE OR DIP: DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.
Zucchini Imperial


Ingredients:
zucchini, onion, mayonnaise, eggs, parmesan cheese

Directions:
Heat vegetable in a large fry pan over med-high heat.
Stir in zucchini and onion and cook just until veggies are tender crisp, stirring frequently - about 5 minutes.
In a large bowl stir together the mayo, eggs and parmesan cheese.
Add the veggies to the mayo mixture and stir just until veggies are mixed-in.
Grease (or spray] an 8 x 8 pan or the equivalent. (I have a medium sized souffle dish I like to use.].
Pour zucchini mixture into prepared pan.
Bake at 350 degrees for about 25 - 30 minutes, or until golden brown and "set".
BBQ Glazed Homemade Meatballs
Category: main-dish
By TERESA64151

Homemade meatballs made from beef, onion, oatmeal, evaporated milk, and egg, and glazed with a homemade barbecue sauce made with ketchup, brown sugar, garlic, and liquid smoke. Best meatballs I ever tasted. Everyone asks for this recipe.

Ingredients:
1 ½ pounds ground beef
1  egg, lightly beaten
1 cup quick cooking oats
6 ½ ounces evaporated milk
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
1 tablespoon chili powder
½ cup chopped onion
1 cup ketchup
¼ teaspoon minced garlic
1 cup brown sugar
¼ cup chopped onion
1 tablespoon liquid smoke flavoring

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish. In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs. Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 25 meatballs

Calories: 259.2
Fat: 10.2 g
Saturated fat: 3.8 g
Carbohydrates: 30.3 g
Sugars: 24.3 g
Dietary fiber: 1.1 g
Protein: 12.6 g
Cholesterol: 55.4 mg
Sodium: 483.8 mg
Chocolate Fudge Kiss Cookies (Cookie Mix)


Ingredients:
butter, margarine, sweetened condensed milk, ground cinnamon

Directions:
Heat oven to 350°F.
In large microwavable bowl, microwave butter and chocolate untill melted and stir still smooth. (about 1 min, watch like a hawk and stir at intervals].
Stir condensed milk into chocolate mixture.
Stir in cookie mix and cinnamon until well blended.
Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake].
Immediately press 1 candy into center of each cookie.
Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.
To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
Melt in Your Mouth Roast Beef


Ingredients:
garlic, flour, carrot, celery rib, green pepper, onion, cloves, red wine, bay leaf

Directions:
Put garlic through press and rub into all sides of roast.
Dredge meat in flour and brown on all sides in oil in frying pan.
Do not let it scorch.
Transfer meat to roasting pan and add the rest of ingredients.
Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour.
(Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast] When done, remove from pan and cover with aluminum foil.
Strain stock, pressing as much liquid as possible from vegetables.
Pour stock into saucepan and bring to a boil.
Stir in mixture of flour and water and cook until thickened.
Crock Pot or Slow Cooked Flank Steak
Category: everyday-cooking
By Marianne Gillette

Long, slow cooking makes this a melt-in-your-mouth treat.

Ingredients:
3 pounds flank steak
salt and ground black pepper to taste
1 large carrot, chopped
1 large onion, chopped
¼ teaspoon ground dried thyme
1  bay leaf
½ cup water

Directions:
Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water. Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.

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

Calories: 292.3
Fat: 14.2 g
Saturated fat: 5.9 g
Carbohydrates: 2.7 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 36.4 g
Cholesterol: 69.8 mg
Sodium: 99.4 mg
Berry-Pie


Ingredients:
flour, butter, icing sugar, egg, cold water, mixed berries, sugar

Directions:
Sift icing sugar into a bowl. Add flour and stir in well. Add butter, egg white and 2 tbs of water. Using the dough hooks of your mixer to knead this first on low level and then on highest level.
Using your hands knead the dough on a floured working surface until it has become smooth. Wrap in cling film and cool for 1 hour.
Preheat your oven to 200°C Wash the berries (or drain your thawed berries].
Take 1/3 of the dough and form it into a long roll. Place the roll in a pie dish and press it against the rim.
Fill the berries into the pie dish and sprinkle them with sugar.
Take the rest of the dough and roll it out until you have a round disk of the same diameter as your pie dish. Use a cookie cutter to make a hole in the middel of the disk and then transferr the disk onto the berries. Press against the sides.
Mix egg yolk with 1 tbs of water and spread the pie crust with it.
Bake for about 25 minutes. Let cool for 10 minutes in the oven (turned off].
Serve with whipped cream or vanilla ice-cream.
Elnora's Peach Cobbler
Category: desserts
By Lynn Pennec

This is my grandmother's simple recipe. Only peaches and cobbler in Pennsylvania, no hiding the peach flavor with too many spices.

Ingredients:
1 cup milk
1 cup self-rising flour
1 cup white sugar  (Optional)
½ cup butter, melted
4 cups sliced peaches
1 tablespoon white sugar, or to taste  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease an 11x17-inch baking dish. Whisk milk, flour, and 1 cup sugar together in a bowl until blended; add butter. Stir to combine. Arrange peaches in prepared baking dish; sprinkle with 1 tablespoon sugar. Cover peaches with batter, without stirring. Bake in the preheated oven until browned and bubbling, about 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 291.2
Fat: 12.3 g
Saturated fat: 7.7 g
Carbohydrates: 43.5 g
Sugars: 31.9 g
Dietary fiber: 0.4 g
Protein: 2.7 g
Cholesterol: 32.9 mg
Sodium: 295.2 mg
Thai Pumpkin Soup


Ingredients:
red onion, Thai red curry paste, coconut milk

Directions:
Saute onion in a little oil, add pumpkin and brown a little ( this gives a great nuuty flavour to the pumpkin.
Add red curry paste, coat pumpkin and onions well.
Add stock and simmer for 10-15 minutes.
Add coconut milk and simmer for a further 10 minutes.
At this point, blitz or mash soup to desired consistency.
Add cooked rice vermicelli simmer further 5 mins this will thicken the soup a great deal.
Serve with a big dollop of cream and fresh coriander and red chilli if you like it hot like me!
You can also add chicken or seafood to this for a complete meal, but it is pretty filling on it's own!
Enjoy  :].
Chicken Enchiladas


Ingredients:
flour tortillas, boneless skinless chicken breast, cheddar cheese

Directions:
Cook chicken pieces in a skillet until done.
Mix soups and 1/2 the jar of enchilada sauce in a bowl.
Pour about 1/3 of the mixture into the chicken and mix well.
Fill each tortilla with chicken mixture and some shredded cheese.
Roll and lay side by side (seams down] in a lightly greased 9 x 13 x 2 inch pan.
Pour remaining soup mixture over the top of the rolled enchiladas and drizzle with some enchilada sauce.  Top with the rest of the shredded cheese.
Cover with foil and bake at 325 degrees F for 35 to 40 minutes.
Asian Pickled Green Beans and Carrot Sticks


Ingredients:
garlic cloves, lemongrass, ginger, sugar, allspice, peppercorns, water, vinegar, salt, tamari soy sauce, cilantro

Directions:
Trim beans to fit jar and slice carrots to match the beans.
Cook carrots and beans in hot water for 3 minutes then drain.
Pack them into hot sterilized jars.
In a pot heat remaining ingredients and simmer 5 minutes.
Pour over carrots and beans being sure to distribute the goodness in the vinegar mixture among the jars equally.
Wipe rims adjust rings and process for 15 minute in hot water covering jars by 1-2 inches.
Check sealing after 12 hours. remove rings and wipe jars,Label and store a week before enjoying.
Caribbean Sunrise


Ingredients:
lemon juice, sugar, dark rum

Directions:
Combine the lemon juice, orange juice and sugar in a shaker and muddle briefly until the sugar is dissolved.
Add the rum, and several drops of grenadine (at least 5!], and some cracked ice.
Cover and shake for about 10 seconds, or when the shaker is quite cold.
Strain into a chilled, 5 ounce whisky sour glass.
Spinach & Mushroom Lasagna


Ingredients:
frozen chopped spinach, soft tofu, firm tofu, sugar, soymilk, garlic powder, lemon juice, fresh basil, salt, tomato sauce, mushrooms

Directions:
Preheat oven to 350.
Boil the noodles until cooked.
Saute mushrooms until tender. I saute them in a little water to keep it low fat, but you could certainly use oil.
Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Transfer to large bowl, and stir in the spinach. (make sure the spinach is drained!].
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles. Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the noodles, covered by the remaining tomato sauce.
Bake for 25 to 30 minutes.
Dads Favorite Mac and Cheese


Ingredients:
elbow macaroni, cheese, butter, flour, milk

Directions:
Cook pasta as per package directions., Combine butter and flour in a medium saucepan and melt on low to medium heat., Add half of the milk and cheese to saucepan and stir until melted., Add the rest of the milk and cheese to saucepan and stir until melted., Place pasta in baking dish and pour cheese sauce over pasta and then stir., Salt and pepper to taste and top with bread crumbs if desired., Bake uncovered for 30 mins at 350.
Tomatoes With Lemon Thyme


Ingredients:
tomatoes, coarse salt, fresh ground pepper, extra virgin olive oil

Directions:
Thinly slice tomatoes (if using small tomatoes, halve or quarter them], and arrange on a platter.
Season with salt and pepper.
Drizzle with olive oil.
Sprinkle with lemon thyme leaves.
Lay lemon thyme sprigs over the top for garnish.
Let stand for at least 20 minutes prior to serving.
Amy's Farmer's Breakfast


Ingredients:
potatoes, onion, margarine, eggs, milk, cooked ham, black pepper, salt, mushrooms, green pepper

Directions:
In a large skillet, cook potatoes and onion in, margarine over medium heat for 8 to 10 minutes or until tender., Stir often so potatoes and onion don't stick., Beat together eggs, milk, salt and pepper., Stir in ham., Pour over potato mixture. Cook until fluffy like scrambled eggs., Take extra care not to burn eggs., Enjoy!