xiaoxl/recipe_data huggingface dataset:
Roasted Brussels Sprouts With Dill


Ingredients:
Brussels sprouts, olive oil, red wine vinegar, dried dill weed, lemon pepper, salt

Directions:
Trim the sprouts and cut them in half.
Steam the sprouts for 8-10 minutes, depending on their size; drain them.
Let them cool if you want to prepare them ahead of time, up to this point.
Line a large baking pan with foil and spray with non-stick spray.
Mix the rest of the ingredients.
Put the sprouts in a large zip lock bag and add the dressing; mix them well.
At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
Roast at 450 until done the way you like them.
Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.
Mashed Potato Biscuits


Ingredients:
flour, baking powder, salt, mashed potatoes, shortening, milk

Directions:
In a large bowl mix with a fork the flour, baking powder, and salt.
With a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
Stir in milk until mixture is moistened.
Turn dough out on floured board and knead 6 to 8 times.
Roll out to about 1/2 inch thick and cut with biscuit cutter.
Place on baking sheet 1 1/2 inches apart.
Bake at 450 degrees for 12 to 15 minutes or until golden brown.
Serve warm with fresh butter or honey.
Cran-Raspberry Waldorf Salad


Ingredients:
whole berry cranberry sauce, raspberry Jell-O gelatin, boiling water, celery rib, apples, walnuts

Directions:
In a medium mixing bowl place Jello and pour boiling water over; stir till dissolved.
Add cranberry sauce, stirring with a fork if necessary to break up; stir till combined.
Add in celery, apples and nuts; stir to mix in fairly evenly.
Pour into a 6-cup mold or 8-inch square pan.
Chill till set, 2-3 hours.
Grilled Shrimp Tacos
Category: trusted-brands-recipes-and-tips
By Dole

Hot, grilled shrimp are dressed with a sauce made from Taco Ranch Dressing, and served on warmed flour tortillas.

Ingredients:
2 tablespoons olive oil
1  lime, juiced and grated
1 teaspoon cumin
1 pound large shrimp, peeled and deveined
Salt and ground black pepper
6 (8 inch) flour tortillas, heated according to package directions
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

Directions:
Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp. Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

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

Calories: 341.5
Fat: 14.4 g
Saturated fat: 3.1 g
Carbohydrates: 34.2 g
Sugars: 0.2 g
Dietary fiber: 3.1 g
Protein: 18.4 g
Cholesterol: 123.6 mg
Sodium: 565.7 mg
Kids Crock Pot Chicken


Ingredients:
chicken breasts, bacon, milk, vinegar, flour

Directions:
Put chicken in crock pot, cover with bacon, mix soup, vinegar and flour and pour over top.
Cook on low 8-10 hours, High 5 hours.
eat as a soup in a bowl with bread.
pour over rice or noodles.
add veggies if you like.
Michele's Spinach Egg Drop Soup


Ingredients:
vegetable broth, frozen chopped spinach, eggs, parmesan cheese, nutmeg

Directions:
Put Broth and spinach into a 4 quart pot.
Bring to a simmer, breaking up the spinach until thawed.
In a small bowl, beat eggs, cheese and nutmeg with a fork.
Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.
Moroccan Lamb Chops With Cumin/Paprika Salt


Ingredients:
ground cumin, kosher salt, paprika, cayenne, lamb chops, unsalted butter

Directions:
Heat up the grill.
In a small bowl, combine the cumin, salt, paprika and cayenne.  Brush the chops on one side with some of the melted butter and sprinkle the buttered side with some of the spiced salt.
Grill the spiced sized down until charred, about 4 minutes. Brush the chops with the remaining melted butter and sprinkle with the remaining spice salt.
Flip the chops and grill for 4 to 5 more minutes longer(medium] depending on preferred doneness.
Jet Ski Jazzin' Jolt


Ingredients:
vodka, Malibu rum

Directions:
Fill a large glass with ice.
Add all ingredients; gently stir.
Enjoy.
Peanut Butter Chocolate Chip Cookies II
Category: desserts
By Barb Gurley

Peanut butter and chocolate chip cookies made with natural peanut butter and kosher salt.

Ingredients:
½ cup butter
6 tablespoons brown sugar
6 tablespoons white sugar
1  egg
1 teaspoon vanilla extract
1 cup natural peanut butter
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup all-purpose flour
¾ cup mini semi-sweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cream butter or margarine with brown sugar and white sugar.  Add egg and vanilla.  Mix well.  Stir in peanut butter, baking soda, and salt.  Make sure it is well blended.  Add flour and chocolate chips. Drop teaspoons of cookie dough then flatten with fork slightly on greased cookie sheet.  Bake for 5-6 minutes or until just showing a hint of brown on edges.  Don't overcook.  Let cool on cookie sheet for 5 -10 minutes.  Then transfer to cooling rack.

Yields: 3 dozen

Calories: 224.9
Fat: 15.1 g
Saturated fat: 5.7 g
Carbohydrates: 20.4 g
Sugars: 13.7 g
Dietary fiber: 1.6 g
Protein: 4.9 g
Cholesterol: 23.9 mg
Sodium: 168.5 mg
Baked Country Cheese Grits


Ingredients:
grits, water, salt, fresh corn kernels, garlic granules, cheddar cheese, parmesan cheese, sour cream, scallion, roma tomato

Directions:
Boil the salted water, add grits, lower heat, cover, and simmer for 6 to 7 minutes.
Fold in 1/2 cup cheddar, parmesan, garlic, and sour cream.
Pour into lightly greased 8" casserole dish.
Toss the remaining cheddar with the scallions and tomato.
Sprinkle over the grits.
Bake in 375F pre-heated oven for 15 minutes.
Garden Pasta Salad


Ingredients:
pasta, red onion, seedless cucumber, red bell pepper, celery, carrot, broccoli florets, chickpeas, fresh basil, fresh lemon juice, lemon zest, white wine vinegar, black pepper, paprika, sugar, parmesan cheese, olive oil

Directions:
Combine all the ingredients in a large bowl., Add the vinaigrette and fold in with a large spoon., Store, covered, in the refrigerator up to 3 days., Vinaigrette:, Whisk all ingredients except for oil until well combined., Slowly drizzle in the oil, whisking constantly until the mixture is combined.
Key Lime Coolers


Ingredients:
butter, powdered sugar, flour, cornstarch, lime peel, vanilla, sugar, powdered sugar, lime peel, key lime juice

Directions:
Beat butter & pwdered sugar thoroughly.
Stir in flour, corn starch,lime peel & vanilla until blended.
Shape into 1" balls.
Place 2" apart on ungreased cookie sheet.
Dip flat bottom of a galss into granulated sugar & then press it onto the dough making the cookies about 1/4" thick.
Bake at 350 in preheated oven for 9 - 11 minutes. Cookie edges should be very light brown.
Cool thoroughly on cookie racks.
Combine glaze ingedients and brush over completely cooled cookies.
Chocolate Chip Peanut Butter Swirl Cookies


Ingredients:
brown sugar, sugar, egg, vanilla extract, baking soda, salt, chocolate chips, chocolate chips

Directions:
HEAT oven to 350ºF.
BEAT shortening, peanut butter, brown sugar and sugar in large bowl at medium speed of electric mixer until well blended. Add egg and vanilla. Combine flour, baking soda and salt in small bowl. Beat into shortening mixture at low speed until smooth.
DIVIDE dough in half. Stir 1/3 cup chocolate chips into one half. Melt 1/3 cup chocolate chips. Stir melted chocolate and remaining 1/3 cup chocolate chips into other half of dough. Press together 1 teaspoon of each dough to form 1-inch balls. Place 2 inches apart on cookie sheet.
BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on cookie sheet. Transfer to wire rack. Cool completely.
For Drizzle: MELT 1/3 cup chocolate chips with 1 teaspoon shortening over very low heat. Drizzle from end of spoon back and forth over cooled cookies.
Roast Beef With Gravy


Ingredients:
beef roast, beef bouillon granules, beef broth, flour

Directions:
"Place beef in shallow roasting pan. Sprinkle granules and soup mix over roast. Pour beef broth over all. Cover and bake in 350 degree oven for about 1 hours or until beef is fork tender. Remove beef. Mix 1 tablespoons drippings and flour in roasting pan. Cook and stir until mixture boils and thickens. Slice beef and serve with gravy."
Weight Watchers Cheesy Chili Mac - Points = 5


Ingredients:
onions, Mexican-style stewed tomatoes, tomato juice, green chili peppers, chili powder, elbow macaroni, pinto beans, low-fat cheddar cheese

Directions:
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.  Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.
Slow Cooker Adobo Chicken
Category: main-dish
By ADRIENNELAPP

An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice.

Ingredients:
1 small sweet onion, sliced
8 cloves garlic, crushed
¾ cup low sodium soy sauce
½ cup vinegar
1 (3 pound) whole chicken, cut into pieces

Directions:
Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 253.5
Fat: 14.7 g
Saturated fat: 4 g
Carbohydrates: 5.3 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 23 g
Cholesterol: 61.5 mg
Sodium: 1121.4 mg
Cream Cheese Danish Coffeecake
Category: bread
By FallenAngel2781

This recipe makes two large Danish. This is an old family recipe, perfect for holiday gatherings! Dust with confectioners' sugar before serving.

Ingredients:
4 cups all-purpose flour, or more as needed, divided
½ cup white sugar
1 ½ teaspoons active dry yeast
½ teaspoon salt
1 cup milk
½ cup butter
1  egg
2 (8 ounce) packages cream cheese, softened
1 cup confectioners' sugar
1  egg
1 tablespoon lemon juice
2 tablespoons milk

Directions:
Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer. Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes. Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms. Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight. Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes. Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough. Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk. Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

Prep time: 30 mins
Cook time: 25 mins
Total time: 4 hrs 55 mins
Yields: 2 Danish braids

Calories: 335.9
Fat: 16.8 g
Saturated fat: 10.3 g
Carbohydrates: 39.7 g
Sugars: 14.9 g
Dietary fiber: 0.9 g
Protein: 6.9 g
Cholesterol: 70.7 mg
Sodium: 213.1 mg
Bacon-Kissed Cauliflower Dip W/ Crispy Corn Tortillas #Ragu


Ingredients:
white corn tortillas, kosher salt, smoked bacon, butter, onion, cauliflower florets, garlic, ground black pepper, monterey jack pepper cheese, panko breadcrumbs

Directions:
In a small saucepan, heat oil; fry 6-8 tortilla triangles a time till crispy; remove with a slotted spoon and place over a paper towel-lined dish; sprinkle with sea salt; repeat process till all tortillas are fried; set aside.
In a food processor, pulse cauliflower till it resembles rice; set aside.
In a medium pan, or Dutch oven, cook bacon till crispy and set aside to cool over paper towel. Remove all but 2 Tbsp bacon fat from pan; add 1 Tbsp butter and sauté onions till translucent; add cauliflower, garlic, salt and pepper and sauté till slightly browned (about 10 minutes]; add Ragu mozzarella sauce and pepper Jack cheese; stir till combined; transfer to an oven-proof serving dish.
In a small bowl, combine breadcrumbs, 1 Tbsp melted butter and crumbled bacon; set aside.Top with bacon/breadcrumb mixture. (You may refrigerate at this point.].
Bake in pre-heated oven (375 degrees F] till golden and bubbly. Serve with corn tortilla chips. Enjoy!
Winter Lemon Salad


Ingredients:
extra virgin olive oil, lemon, sea salt, cracked pepper, spinach, butter lettuce, feta

Directions:
Wash and toss the greens into a bowl. Squeeze the lemons directly over them, add the oil, salt and pepper. Toss the salad to mix.
Sprinkle the feta on top.
Liver and Onions
Category: everyday-cooking
By Lola

Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!

Ingredients:
3 tablespoons butter
1  onion, diced
2 teaspoons white sugar
1 pound calves' livers
¼ cup all-purpose flour
1 tablespoon butter
salt and pepper to taste

Directions:
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes. Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices. Heat remaining butter in a medium skillet over medium heat Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 302.5
Fat: 15.7 g
Saturated fat: 8.7 g
Carbohydrates: 15 g
Sugars: 3.3 g
Dietary fiber: 0.7 g
Protein: 24.3 g
Cholesterol: 342.7 mg
Sodium: 161.4 mg
Ham and Cheese French Toast


Ingredients:
coarse grain mustard, provolone cheese, swiss cheese, ham, eggs, milk, butter, olive oil

Directions:
Cut four 3cm-thick slices from loaf. Cut a pocket lengthways through the centre of each slice of bread (do not cut all the way through]. Spread inside of pockets with mustard. Fill with cheese and ham.
Whisk eggs and milk in a shallow dish. Season with salt and pepper.
Heat a non-stick frying pan or barbecue plate over medium heat. Add half the butter and 1 tablespoon oil. Brush surface to coat. Dip bread, 1 slice at a time, into egg mixture and turn to coat. Hold over dish to drain. Cook, in batches, for 3 minutes each side or until golden, adding remaining butter and oil as required. Slice French toast in half crossways. Serve.
Spicy Stir Fry Tofu With Peanut Sauce W/ Snow Peas and Mushrooms


Ingredients:
extra firm tofu, canola oil, snow peas, red bell pepper, water, green onion, fresh ginger, garlic cloves, shiitake mushrooms, reduced sodium soy sauce, soy sauce, creamy peanut butter, cornstarch, sriracha sauce, salt

Directions:
Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
Heat oil in a large nonstick skillet over medium-high heat.
Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
Remove from pan; keep warm.
Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
Add mushrooms; stir-fry 2 minutes.
Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
Serve warm over rice or noodles; or chilled.
No-Egg Hazelnut Ice Cream


Ingredients:
heavy cream, skim milk, sugar, hazelnut-flavored liqueur, hazelnuts

Directions:
Combine cream and milk in a large bowl. Add sugar and stir until dissolved.
Add hazelnut liqueur (here is where I would taste--add more liqueur or sugar to your liking].
Stir in chopped hazelnuts.
Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker]. Freeze for 4 hours or overnight before serving.
Espresso Grilling Sauce


Ingredients:
ketchup, brown mustard, honey, ground black pepper, coarse salt

Directions:
Combine all ingredients and heat to a boil.
Lower the heat; simmer until slightly thickened, about 5 minutes.
Best if made ahead and refrigerated overnight.
Store in an airtight container for up to 30 days.
Yields: 2 1/2 cups.
Beef Stroganoff - Dairy Free


Ingredients:
beef, flour, pepper, margarine, mushrooms, onion, garlic clove, beef bouillon cube, dry mustard, water, tomato sauce, sherry wine

Directions:
Put beef sliced in brown paper bag with flour and pepper, close and shake well; set aside.
Melt 2 tbs margarine in large skillet and saute mushrooms. Then remove and set aside.
Saute onions and garlic together in same pan, then set them aside with mushrooms.
Add remaining  2 tbs margarine to skillet and add meat. Cook, stirring until meat is just done.
Crumble the bouillon cube over meat, add dry mustard and water, Stir while bringing to a boil and simmer 2 minutes.
Add cooked onions and mushrooms, tomato sauce and sherry. Stir briefly until just beginning to simmer.
Serve over cooked noodle or rice.
Guacamous


Ingredients:
avocados, fresh lemon juice, plain yogurt, garlic cloves, sumaq, cumin seeds, cumin powder, dried coriander, tahini, fresh cilantro, salt, black pepper, olive oil, lemon, chili powder

Directions:
In small bowl, in order given mash all ingredients together with a fork. Mix until smooth.
Cover and refrigerate for at least one hour. Season to taste before serving. Garnish with a lemon slice and a  dash of dried chili powder on top if desired.
Serve with tortilla chips, pita crisps, french bread, cut up veggies, etc.
Lemon Brownies
Category: desserts
By BronsonsMom

I have never been a huge fan of lemon....until now. These are always a favorite at the never ending potluck going on in the emergency room I work in. I have been wanting to post these for the last year. I hope you enjoy them too.

Ingredients:
¾ cup all-purpose flour
¾ cup white sugar
½ cup unsalted butter, softened
½ teaspoon sea salt
3  eggs
2 tablespoons lemon juice
1 tablespoon lemon zest, plus more for icing
1 cup confectioners' sugar
¼ cup lemon juice
¼ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch. Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.

Prep time: 15 mins
Cook time: 23 mins
Total time: 53 mins
Yields: 16 servings

Calories: 154.2
Fat: 6.8 g
Saturated fat: 3.9 g
Carbohydrates: 22.3 g
Sugars: 17.3 g
Dietary fiber: 0.2 g
Protein: 1.9 g
Cholesterol: 50.1 mg
Sodium: 69.2 mg
Rice Pilaf Ala Nando


Ingredients:
basmati rice, olive oil, onion, cumin, chili powder, turmeric, salt

Directions:
Heat the olive oil in a large pan with an available cover.
Stir in the onion over medium heat until softened, 3-5 minutes.
Stir in the rice until it just starts to turn colour, 3-5 minutes.
Stir in the cumin, chilli powder, turmeric and salt.
Pour in the chicken stock, stir once, turn the heat to medium-low and cover for 15 minutes or until the water is just absorbed. Leave the rice undisturbed until told otherwise!
Set the burner to ultra-ultra low for an additional 15 minutes, just high enough to keep the rice hot. Cycle the burner, buy a better pan, do what it takes to keep the rice hot but not cooking.
Fluff the rice with a fork and serve.
Florentine Breakfast Wraps


Ingredients:
flour tortillas, smoked bacon, mushrooms, red onion, eggs

Directions:
Cook the bacon until crisp in a heavy skillet.  Remove bacon and wipe out skillet with a paper towel.  Add in the sliced mushrooms and saute until nicely browned.  Add in chopped onion and jalapeno pepper.
Beat the eggs with the yogurt and pour over cooked vegetables.  Using a spatula push the uncooked portions of the egg to the center of the pan.  Cook until eggs are set.  Season to taste with salt and pepper.
Microwave the wraps for 10 to 15 seconds.  Divide the egg mixture between the wraps, top with crisped bacon and spinach leaves.  Wrap burrito style, secure with a toothpick and serve.
Simply Loaded Mashed Potatoes #5FIX


Ingredients:
sharp cheddar cheese, bacon, scallions, sour cream

Directions:
Preheat oven to 375 degrees.
Fry the bacon, then crumble in pieces.
Chop the scallions in small pieces.
Microwave the potatoes according to the directions on the  Simply Potatoes label.
Spoon the heated mashed potatoes into the ramekin crocks, for  this first layer, just cover the bottom of each crock with the mashed potatoes.  Place the potatoes in lightly, don't pack them down.
Cover the potatoes with a layer of cheese.
Sprinkle bacon on top of the cheese.
Repeat the above layers in each crock.  Begin with spooning mashed potatoes over the bacon.  Make a mound of potatoes that goes up a little over each crock edge.
Cover the potatoes with a layer of cheese.
Sprinkle bacon on top of the cheese.
Bake the crocks in the oven for 10 minutes or until the cheese is melted.
Remove the crocks from the oven and garnish with chopped scallions.
Top each crock with a dollop of sour cream.
Parmesan Corn on the Cob


Ingredients:
butter, margarine, parmesan cheese, lime wedges

Directions:
Spread corn evenly with butter., Sprinkle each with 1 tablespoons of the parmesan cheese., Serve each with a lime wedge to squeeze over the corn.
Roast Beef With Blue Cheese Cream


Ingredients:
beef tenderloin, Dijon mustard, mayonnaise, sour cream, horseradish, gorgonzola, lemon, Worcestershire sauce

Directions:
Trim the tenderloin. Tie if desired. Rub with salt and pepper and mustard well.
Put into a roaster. Preheat oven to 500 degrees.
Bake for 35 minutes, or until medium-rare.
For dressing, combine all ingredients. Make two hours before serving, keep at room temperature.
Slice fillet after a short rest and accompany with sauce.