xiaoxl/recipe_data huggingface dataset:
Garlic Parmesan Pull-Apart Bread


Ingredients:
butter, garlic cloves, parmesan cheese

Directions:
"Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish."
Chocolate Goodies (Squares)


Ingredients:
margarine, brown sugar, egg, vanilla, flour, rolled oats, baking soda, sweetened condensed milk, margarine, vanilla

Directions:
Cream first amount of margarine and brown sugar together in a large bowl.
Beat in egg and first amount of vanilla.
Add flour, rolled oats and baking soda; mix.
Pack 2/3 of oat mixture in greased 9 x 9 inch pan.
Heat and stir remaining 4 ingredients in small saucepan until chocolate chips are melted.
Spread over bottom layer.
Drop remaining rolled oat mixture in little dabs over top.
Spread as best you can.
Don't be concerned if a few spaces aren't covered.
Bake in 350°F oven for 20 to 25 minutes.
Cool.
Cut into squares.
Coquilles St. Jacques
Category: seafood
By DOREENB

This is a great elegant dish for a dinner party and can be made ahead...DELICIOUS!

Ingredients:
½ cup dry bread crumbs
5 tablespoons melted butter
6 ounces shredded Gruyere cheese
1 cup mayonnaise
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 pound sea scallops, quartered
½ pound button mushrooms, sliced
½ cup chopped onion

Directions:
In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside. In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside. In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat. Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture. Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 887.6
Fat: 73.7 g
Saturated fat: 24 g
Carbohydrates: 19.6 g
Sugars: 3.7 g
Dietary fiber: 2.1 g
Protein: 35.6 g
Cholesterol: 143.3 mg
Sodium: 842 mg
Tangy Herb-Crusted Rack of Lamb


Ingredients:
lemon, garlic cloves, dried rosemary, dried thyme, extra virgin olive oil, extra virgin olive oil, racks of lamb, salt, fresh ground pepper, lemon

Directions:
In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil.  Spread the mixture evenly over the racks of lamb.  Cover and refrigerate at least 1 hour or up to overnight.
Preheat oven to 400°F.
Season the racks of lamb with salt and pepper.  In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil.  Add the lamb and cook until browned on both sides, about 7 minutes total.
Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
Transfer the racks to a cutting board and let rest for 5 minutes.  Carve into individual chops and serve the lemon wedges alongside.
Suada over Ice


Ingredients:
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Directions:
Add espresso and condensed milk to a cocktail shaker, with enough ice to fill it up.
Shake the espresso mixture vigorously to make it frothy and serve.
2 Minute Microwave Brownie in a Mug


Ingredients:
butter, water, flour, salt, sugar, cocoa powder, vanilla extract

Directions:
Add 2 tablespoons of butter or oil.
Melt butter.
Add 2 tablespoons of water.
Add a pinch of salt.
Add cocoa or chocolate powder (like Nesquik] (add as much as you want].
Add 1 tablespoon of sugar for chocolate powder (Nesquik] OR 2 tablespoons of sugar for cocoa powder.
Add 1 teaspoon of vanilla extract (OPTIONAL].
Stir it up.
Microwave it for 2 minutes.
ENJOY! :D.
Salmon Sweet Potato Dog Treats


Ingredients:
pink salmon, sweet potato, chickpea flour, eggs, fresh parsley

Directions:
Here's the best part; I place everything in a food processor and let it do all the work!
Transfer dough into an airtight container and refrigerate for a minimum of 1 hour.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Transfer dough to a floured surface and sprinkle with more floor. Also lightly dust hands and rolling pin to prevent sticking.
Using the rolling pin, roll the dough out until it is about 1/8 inch thick, turning dough and flipping it over while continuing to lightly dust with flour, to insure even thickness.
Using desired cookie cutter shape(s], start cutting.
Place biscuits on cookie sheets in single layer and bake for 30 minutes or until biscuits are crisp and centers are hard. It is important that biscuits are completely dried out or they will go bad.
Transfer to cooling rack. Let cool completely. Store in airtight container for several weeks.
Cheesy Onion Bread


Ingredients:
mayonnaise, parmesan cheese, garlic powder, baguette

Directions:
Preheat oven to 375 degrees.
Combine first 4 ingredients together until well blended.
Take a slice of the bread and spread onion mixture thinly, (about 2 tablespoons], on one side of the bread. Place on a cookie sheet, onion spread side up, on greased cookie sheet, so the slices won't stick.
Continue to spread slices of bread until all of the onion mixture is used.
Bake for 15-20 minutes on center rack, or until the tops of the slices are golden brown.
Remove from oven and let the slices cool for 5 minutes before serving.
**Note: yellow onions can be substituted for vidalia onions.
Pork Chops with Stewed Tomatoes
Category: main-dish
By Lisa

Very easy, tender pork chops baked with onions, mushrooms and stewed tomatoes. This is a GREAT hit with my family and the chops will melt in the mouth!!

Ingredients:
1  onion
4  thick cut boneless pork chops
salt and pepper to taste
10 ounces fresh mushrooms, sliced
1 (14 ounce) can stewed tomatoes, with juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste. Cover the chops with the mushrooms and pour the stewed tomatoes over all. Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 173.1
Fat: 4.2 g
Saturated fat: 1.2 g
Carbohydrates: 10.9 g
Sugars: 5.8 g
Dietary fiber: 2.1 g
Protein: 23.7 g
Cholesterol: 64.9 mg
Sodium: 276.6 mg
Killer Salsa


Ingredients:
chili peppers, habanero peppers, green chilies, green bell pepper, onion, garlic cloves, fresh cilantro, lime juice, apple cider vinegar, salt, black pepper, diced tomatoes

Directions:
open 1 can of the tomatoes drain juice only into a blender.  set tomatoes to side for later.
trim stems  and ends of peppers . put peppers in blender with the tomatoe juice. blend on high for 3 minute  set a side.
dice onions and green peppers and green chiles place in med size bowl.
either break up cilantro or cut up but not to fine. mince garlic and mix in with other ingredients in bowl.
add lime juice,apple cider,salt, and pepper  mix all ingredients well.
add blended juice with the peppers  to bowl mix well.
add can of tomatoes set aside earlier to blender .blend on low till tomatoes are pasty.
open other can of tomatoes add to bowl juice  and all mix well.
add tomatoes  from blender to bowl  stir very well till blended.
place in a tupperware bowl or air tight container. LET SIT OVER NITE.
mix well before serving    -- enjoy -- .
Tuna Noodle Casserole I
Category: seafood
By Cat

This is easy, filling, and can be quick if you omit the baking step, which I often do.

Ingredients:
1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt  (Optional)
1 cup milk
1 cup shredded sharp Cheddar cheese
1 (5 ounce) can tuna, drained
1 (15 ounce) can peas, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray. In a large pot of salted water, boil noodles until al dente. Drain well. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture,  and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish. Bake in preheated oven for 30 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 345.5
Fat: 14.6 g
Saturated fat: 8.3 g
Carbohydrates: 34.2 g
Sugars: 4.6 g
Dietary fiber: 3.3 g
Protein: 19.3 g
Cholesterol: 70.9 mg
Sodium: 721 mg
Chocolate Chili


Ingredients:
olive oil, onion, garlic cloves, diced green chilies, lean ground beef, diced tomatoes, cinnamon, water, thick & chunky salsa, pinto beans

Directions:
In a large pot, heat oil over medium heat; add onion and garlic.  Cook and stir until onions are tender, just about 3 minutes.  Add chiles, taco seasoning mix and ground beef.  Cook beef, stirring often, about 5 minutes or until browned.
Add tomatoes, cinnamon, water, salsa, chocolate chips and almonds.  Stir to combine.  Bring to a boil; reduce heat and simmer 45 minutes.  Stir every 10-15 minutes to combine the flavors.  Add beans and heat an additional 15 minutes.
Summer Spaghetti


Ingredients:
spaghetti, green olives, bell pepper, garlic cloves, English cucumber, dried oregano, feta cheese, red onion, tomatoes, white beans, olive oil, red wine vinegar, fresh basil

Directions:
"Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil."
Blackberry Jam
Category: side-dish
By hulagirl

In the summer, my family would go pick tons of blackberries and use them in our cooking.

Ingredients:
4 cups blackberries
1 cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon lemon juice

Directions:
Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 2 cups

Calories: 67.9
Fat: 0.2 g
Carbohydrates: 16.9 g
Sugars: 14.2 g
Dietary fiber: 1.8 g
Protein: 0.5 g
Sodium: 0.5 mg
Giant Stuffed Pasta Shells
Category: main-dish
By jndeans

Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!

Ingredients:
24  lumaconi pasta shells
3 tablespoons olive oil
1 (8 ounce) package button mushrooms, chopped
3 cloves garlic
1 (10 ounce) bag baby spinach
2 teaspoons ground thyme
salt and ground black pepper, to taste
2 cups ricotta cheese
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (28 ounce) jar pasta sauce
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl. Preheat oven to 375 degrees F (190 degrees C). Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells. Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 433.9
Fat: 17.6 g
Saturated fat: 6 g
Carbohydrates: 51 g
Sugars: 13.6 g
Dietary fiber: 6.2 g
Protein: 18.6 g
Cholesterol: 22.1 mg
Sodium: 834.5 mg
Fresh Veggie Wraps
Category: main-dish
By MW

These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.

Ingredients:
1  ripe avocado - peeled, pitted, and diced
1 tablespoon mayonnaise
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper, or to taste
8 (8 inch) flour tortillas
2  tomatoes, diced
1  cucumber, sliced
1  green bell pepper, cut into strips
1 head lettuce, chopped
1 (8 ounce) package fresh mozzarella cheese, sliced

Directions:
Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended. Assemble wraps: spread tortillas with a layer of avocado spread.  Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

Prep time: 35 mins
Total time: 35 mins
Yields: 8 wraps

Calories: 315.4
Fat: 14.8 g
Saturated fat: 5.7 g
Carbohydrates: 35.1 g
Sugars: 3.7 g
Dietary fiber: 4.8 g
Protein: 11.1 g
Cholesterol: 22.9 mg
Sodium: 440.9 mg
Ginger Sesame Salmon
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on fresh spinach leaves.

Ingredients:
4  thin onion slices, separated into rings
2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
2 medium carrots, cut into julienne strips or shredded
4 (4 ounce) salmon fillets, thawed
2 teaspoons grated fresh ginger
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Salt and pepper to taste
Fresh spinach leaves

Directions:
Preheat oven to 450 degrees F or grill to medium-high. Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 16 to 20 minutes on a cookie sheet in oven. OR grill 14 to 16 minutes in covered grill. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Cook time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 202.1
Fat: 8.1 g
Saturated fat: 1.6 g
Carbohydrates: 5.9 g
Sugars: 2.2 g
Dietary fiber: 2 g
Protein: 25.9 g
Cholesterol: 50.4 mg
Sodium: 141 mg
Cajun Bread (regular loaf)


Ingredients:
water, white bread flour, dry milk, salt, butter, margarine, brown sugar, tomato paste, onion powder, parsley flakes, fast rise yeast, active dry yeast

Directions:
Place all ingredients in your bread maker in the order given., Set to regular or rapid bake cycle.
Brooklyn Style Pizza Dough
Category: bread
By Tammi

Soft stretchy dough you'll think came straight from Brooklyn, NY.

Ingredients:
3 cups bread flour, divided, or as needed
1 cup warm water
1 tablespoon active dry yeast
½ teaspoon salt
2 tablespoons olive oil

Directions:
Combine 2 cups bread flour, water, yeast, and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume, about 20 minutes. Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining flour until soft, sticky dough forms, 1 to 2 minutes. Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover with a towel and let rest, about 20 minutes. Rub a few drops of olive oil evenly into a plastic container. Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 day
Yields: 1 thick 4-inch pizza

Calories: 34.3
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 0.6 g
Dietary fiber: 0.3 g
Protein: 0.6 g
Sodium: 147 mg
Chicken Tortilla Soup With Avocado


Ingredients:
water, onion, celery, chipotle chile in adobo, corn tortillas, fresh cilantro, monterey jack cheese, avocado

Directions:
Heat a medium saucepan over medium-high heat. Add the water, onion, and celery and cook until slightly tender, about 3 minutes.
Add the chicken stock, chicken breast, and chipotle, bring to a boil.
Add the tortillas and cilantro. Stir to mix. Ladle into 4 bowls, sprinkle with cheese and top with equal amounts of avocado.
California Herb Grilled Chicken


Ingredients:
chicken breasts, white wine, olive oil, lemon juice, garlic clove, pesto sauce

Directions:
In a medium-sized bowl, combine wine, lemon juice, garlic, and pesto.
Marinate chicken 1-4 hours in fridge.
Cook on Grill 10-20 minute or until cooked through. Turning 2-3 times.
OR- To bake in oven: Preheat oven to 350. Place chicken in shallow roasting pan. Bake 20-30 min or until cooked through.
OR- To broil- Broil 6-8 inches from heat source 10-20 min or until cooked through.
Lemon Ginger Sunflower Seed Buttery Brittle


Ingredients:
sunflower seeds, salt, butter, lemon zest, ginger, white sugar, white corn syrup, cold water, baking soda

Directions:
In medium saucepan add butter, sunflower seeds, salt, lemon zest, and ginger. Heat on low heat, stirring until covered and warm.
Keep warm in warm oven.
Grease a large jelly roll pan with pam or other shortening.
In large heavy 4 quart saucepan, add sugar, corn syrup and water. Heat slowly, stirring with a wooden spoon. Sugar will turn a golden brown. Do not burn.
Use a candy thermomenter. When the sugar mixture reaches hard crack stage 300*. Pull off heat.
Stir in baking soda and lemon extract. Beat it in thoroughly.
Take warmed sunflower seeds out of oven and fold into sugar mixture.
Spray large flat bottomed spoon with Pam.
Spread candy mixture on jelly roll pan.Even out with bottom of flat bottomed spoon.
Cool.
Crack into 4 inch pieces.
Store in air tight glass canisters or wrap with waxed paper between layers and put in decorative cups wrapped with colorful cellophane for the holidays.
Beef and Lentil Soup
Category: soups-stews-and-chili
By KELLY614

A great lunch soup full of protein. I make a batch of this and warm it up all week.

Ingredients:
2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks  celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 ½ teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
¼ cup chopped fresh parsley
½ cup grated Parmesan cheese, or to taste

Directions:
Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more. Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour. After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 342.8
Fat: 9.3 g
Saturated fat: 2.7 g
Carbohydrates: 38.4 g
Sugars: 6.5 g
Dietary fiber: 16.7 g
Protein: 24.6 g
Cholesterol: 36.2 mg
Sodium: 1350.9 mg
Easy Cookies and Cream Fudge


Ingredients:
sweetened condensed milk, butter, white chocolate chips, vanilla extract

Directions:
Line an 8-inch square baking pan with aluminum foil; coat with nonstick spray.
Place half of the broken cookies in pan.
In a heavy saucepan, combine milk, butter and chips; cook and stir over low heat until chips are melted.
Remove from the heat; stir in vanilla.
Pour over cookies in pan.
Sprinkle with remaining cookies.
Cover and refrigerate for at least 1 hour.
Cut into small squares.
Best of Everything Veggie Burgers
Category: main-dish
By Bank of America

I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!

Ingredients:
½ cup uncooked brown rice
1 cup water
2 (16 ounce) cans black beans, rinsed and drained
1  green bell pepper, halved and seeded
1  onion, quartered
½ cup sliced mushrooms
6 cloves garlic, peeled
¾ cup shredded mozzarella cheese
2  eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
½ cup dry bread crumbs, or as needed

Directions:
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Prep time: 25 mins
Cook time: 16 mins
Total time: 41 mins
Yields: 6 patties

Calories: 316.8
Fat: 5.8 g
Saturated fat: 2.3 g
Carbohydrates: 49.4 g
Sugars: 2.5 g
Dietary fiber: 12.7 g
Protein: 18.2 g
Cholesterol: 71 mg
Sodium: 1703.9 mg
French Dressing


Ingredients:
ketchup, sugar, vinegar, paprika, onion

Directions:
Put all ingredients in a large jar with a tight fitting lid (I use a Mason canning jar].
Shake very well.  Chill for one hour before using.
This dressing gets thicker as it sits.