xiaoxl/recipe_data huggingface dataset:
To Die for Truffles


Ingredients:
butter, vanilla, powdered sugar

Directions:
In 2 quart saucepan, combine whipping cream and chocolate. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. This should take between 2-4 minutes.
Stir in butter until melted.
Cool to room temperature. (about 30 minutes].
Stir in vanilla. Cover and refrigerate until firm enough to shape. (at least 8 hours].
To make truffles, shape teaspoonful size mixture into 1 inch balls. Roll in optional topping.
Refrigerate until firm (at least 2 hours].
Comforting  Beef Stew...just Like Grandma Used to Make


Ingredients:
beef tip roast, stewed tomatoes, all-purpose flour, olive oil, beef broth, russet potatoes, yellow onion, onions, carrot, carrots, celery, celery, baby portabella mushrooms, frozen green pea, garlic, dried basil, dried thyme, kosher salt, pepper, fresh Italian parsley

Directions:
Heat olive oil on medium low in Dutch oven or big soup pot.
Pour flour into plastic bag (1 gallon].
Place cubed meat inside & shake vigorously.
Swirl meat w/ wooden spoon to coat thoroughly.
Pour meat & finely chopped onion into Dutch oven.
Wait approximately 1.5 minutes then add 2 tsp of garlic,.
remaining flour, salt & pepper. Stir until browned.
(Be careful not to burn the garlic].
Add finely chopped carrots, finely chopped celery, diced onions & stir.
Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.
Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.].
Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.
Add mushrooms and peas (if applicable] and stir. Cook for 5 minutes.
Spoon soup into bowls & serve w/  toasted sourdough or french bread w/ butter.
Allow to cool slightly before eating. (Soup will be scalding hot.] Enjoy :0].
Breakfast Pizza I
Category: breakfast-and-brunch
By Tammy Christie

This is a simple yet different breakfast recipe.  It is great for company.

Ingredients:
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5  eggs
¼ cup milk
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Directions:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375  degrees F (190 degrees C). Brown sausage and drain.  Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center.  Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese. Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 - 12 inch pizza

Calories: 339.7
Fat: 21.9 g
Saturated fat: 8.7 g
Carbohydrates: 15.9 g
Sugars: 3.2 g
Dietary fiber: 0.3 g
Protein: 20.6 g
Cholesterol: 164.8 mg
Sodium: 810.8 mg
Chicken Hariyali Tikka
Category: world-cuisine
By HEERU

Chicken breast meat is rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors. Chicken legs may also be used, or a combination of legs and breasts. This recipe is cooked in the oven, but will work well on the grill. Serve hot with onion rings.

Ingredients:
1 cup finely chopped fresh cilantro
½ cup finely chopped fresh mint leaves
1 tablespoon ginger garlic paste
1 tablespoon lemon juice
1 tablespoon green chile paste
1 tablespoon salt
1 pound skinless, boneless chicken breast halves - cut into chunks

Directions:
In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours. Preheat the oven broiler. Lightly grease a baking dish. Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

Prep time: 15 mins
Cook time: 20 mins
Total time: 3 hrs 35 mins
Yields: 4 servings

Calories: 147.2
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 3 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 24 g
Cholesterol: 64.7 mg
Sodium: 1966.2 mg
Hoisin and Mustard Fondue Sauce


Ingredients:
hoisin sauce, canola oil, Dijon mustard, water, honey

Directions:
"In a bowl, mix all ingredients with a whisk.  Add salt and pepper."
Instant Pot® Brunswick Stew
Category: soups-stews-and-chili
By Ross Iversen McLeod

Brunswick stew is an Eastern NC favorite, made simple in the Instant Pot®!

Ingredients:
2 (14.5 ounce) cans whole peeled tomatoes
2  russet potatoes, peeled and diced, or more to taste
2 cups chicken broth
1 cup diced onion
¼ cup Worcestershire sauce
¼ cup apple cider vinegar
3 tablespoons ketchup
½ teaspoon red pepper flakes, or to taste
2 (6 ounce) bone-in chicken breast halves
¼ teaspoon seasoned salt, or to taste
1 dash ground thyme
ground black pepper to taste
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen sliced okra
¾ cup shredded cooked pork, or to taste

Directions:
Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot®). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine. Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 312.2
Fat: 4.7 g
Saturated fat: 1.2 g
Carbohydrates: 44.8 g
Sugars: 10.6 g
Dietary fiber: 7.3 g
Protein: 24 g
Cholesterol: 48.9 mg
Sodium: 941.5 mg
Best Ever Fluffy Sugar Cookies


Ingredients:
butter, sugar, eggs, vanilla, flour, cream of tartar, salt, baking soda, nutmeg

Directions:
"Cream butter and sugar in a large mixing bowl.  Add eggs and extracts; mix well.  In a separate bowl combine flour, tartar, salt, baking soda and nutmeg.  Gradually add flour mixture to wet ingredients blending thoroughly.  Place dough in greased bowl and refrigerate overnight.  Preheat oven to 350 degrees.  Roll out dough on floured surface, cut with cookie cutters and bake on greased cookie sheet for 10-15 minutes or until golden brown on bottom."
Cranberry Pistachio Biscotti
Category: desserts
By Gerry Meyer

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Ingredients:
¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2  eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

Directions:
Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C). Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 3 dozen

Calories: 91.8
Fat: 4.3 g
Saturated fat: 0.6 g
Carbohydrates: 11.7 g
Sugars: 5.7 g
Dietary fiber: 0.8 g
Protein: 2.1 g
Cholesterol: 10.3 mg
Sodium: 55.3 mg
Szechuan Spicy Eggplant
Category: world-cuisine
By ANGWEN

Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.

Ingredients:
1 (1 1/2 pound) eggplant
4 tablespoons soy sauce
¼ cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
2 tablespoons oyster sauce  (Optional)
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
¼ pound fresh shrimp - peeled, deveined, and diced
⅓ pound lean ground beef
1 tablespoon sesame oil
4 cups hot cooked rice

Directions:
Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside. Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned. Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil. Serve over hot rice.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 440.5
Fat: 12.6 g
Saturated fat: 3.9 g
Carbohydrates: 61.6 g
Sugars: 7.5 g
Dietary fiber: 5.6 g
Protein: 20 g
Cholesterol: 71.3 mg
Sodium: 1078.8 mg
Air Fryer Ranch Pork Chops
Category: main-dish
By France C

What could be simpler than ranch seasoning mix and 10 minutes in the air fryer? I prefer my chops slightly pink to ensure juiciness, but feel free to add an extra minute on each side for well done. Try different varieties of ranch mix (like spicy or bacon) to change up the flavor.

Ingredients:
4  boneless, center-cut pork chops, 1-inch thick
cooking spray
2 teaspoons dry ranch salad dressing mix (such as Hidden Valley Ranch®)
aluminum foil

Directions:
Place pork chops on a plate and lightly spray both sides with cooking spray. Sprinkle both sides with ranch seasoning mix and let sit at room temperature for 10 minutes. Spray the basket of an air fryer with cooking spray and preheat the air fryer to 390 degrees F (200 degrees C). Place chops in the preheated air fryer, working in batches if necessary, to ensure fryer is not overcrowded. Cook for 5 minutes. Flip chops and cook 5 minutes more. Let rest on a foil-covered plate for 5 minutes before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 259.6
Fat: 9.1 g
Saturated fat: 3.1 g
Carbohydrates: 0.6 g
Protein: 40.8 g
Cholesterol: 106.6 mg
Sodium: 148.2 mg
Garlicky Spinach Rice


Ingredients:
long-grain rice, spinach, garlic, olive oil

Directions:
Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!]
Wash the spinach well-- spinach tends to be very gritty.
Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections.
Toss the spinach into a pot, along with 1/4 cup of water.
Heat on high; when the water boils, cover the pot.
Cook for 2-3 minutes, until the spinach is wilted.
Drain and set aside.
In a skillet, heat 2 tbsp.
olive oil on medium.
When the oil is hot (throw in a piece of garlic and it sizzles], add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent.
Add the drained spinach and sauté for another couple of minutes.
Season to taste with salt and plenty of pepper.
Add the cooked rice and stir well to combine.
Taste, then add more salt and pepper as necessary.
Serve.
Potato Crusted Turkey Patties #5FIX


Ingredients:
ground turkey, panko breadcrumbs, egg

Directions:
Mix potatoes, breadcrumbs, cheese, and egg in a bowl with your hands until incorporated.
Press mixture evenly on both sides of each turkey burger.
Line broil pan with tin foil. Broil on high 8-10 minutes until brown; flip burgers and cook 8-10 minutes on the other side.(Place pan on 2nd notch in oven from top so as not to burn].
Pebetes Bread (Very Spongy)


Ingredients:
water, salt, sugar, butter, flour, fast rising yeast, water, cornflour, cornstarch

Directions:
MEASURE all ingredients into bread pan according to your manufactures directions.
SET machine for dough cycle, press start and let it work until the kneading process is complete.  Shut machine off and allow dough to rest for 15 minutes.
REMOVE dough to slightly floured surface and cut in 8 pieces.
MAKE cylindrical balls with the pieces and place side by side in a buttered oven tray. Leave to rise for one hour.
PREPARE cornflour or cornstarch, dissolve the cornflour or cornstarch in cold water add boiling water and leave to cool.
BAKE 10 to 12 minutes at F428 C220.
REMOVE from the oven and paint with the previous prepared cornflour cornstarch mix.
LEAVE to cool on the rack and enjoy.
Asian Shrimp Rice Bowl
Category: world-cuisine
By Sarah W

Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.

Ingredients:
⅓ cup soy sauce
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon chile paste
2 tablespoons orange marmalade
½ pound cooked shrimp
2 cups uncooked jasmine rice
3 cups water
2 tablespoons olive oil
1  orange bell pepper, cut into 1/2-inch dice
1  red bell pepper, cut into 1/2-inch dice
2 cups sugar snap peas
1  sweet onion, cut into 1/2-inch dice
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
¼ teaspoon sesame oil
1 ½ teaspoons sesame seeds

Directions:
Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl.  Stir shrimp into the marinade; refrigerate for one hour. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more. Serve over hot jasmine rice, sprinkled with sesame seeds.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 654.7
Fat: 9.5 g
Saturated fat: 1.6 g
Carbohydrates: 118.1 g
Sugars: 23.2 g
Dietary fiber: 5.5 g
Protein: 23.7 g
Cholesterol: 111.1 mg
Sodium: 1633.5 mg
Orange Push Up


Ingredients:
ruby red grapefruit juice, pomegranate molasses, heavy cream, cream of coconut

Directions:
Place both juices, Orangecello, grenadine and crushed ice in a blender. Puree until smooth.
Whisk together the heavy cream and cream of coconut. Pour the orange mixture into a tall glass. Spoon the cream mixture on top and serve with a long spoon and a straw.
Yield 1 twelve ounce beverage.
Zurich Ragout (Zürcher Geschnetzeltes)


Ingredients:
shallots, all-purpose flour, dry white wine, beef broth, lemon zest, salt, ground pepper, fresh parsley

Directions:
Melt 1 tablespoon clarified butter (or oil] over high heat and quickly brown meat strips in it until no longer pink. Remove from pan and keep warm.
Add 1 more tablespoon of clarified butter to pan, if necessary, and stir in shallots and cook for 2 minutes.  Add mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.
While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
Stir in the lemon zest, cream and salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
Serve with the parsley sprinkled on top.
Two Bean & Artichoke Salad


Ingredients:
garbanzo beans, red kidney beans, artichoke hearts, green onions, tomatoes, frozen corn kernels, garlic cloves, extra virgin olive oil, fresh parsley, dried Mediterranean oregano, black pepper, salt

Directions:
In a large bowl, combine all ingredients.  Refrigerate for 30 minutes to an hour to allow the flavors to mingle. Serve over a bed of shredded lettuce, along with a warm pita or pita chips.
NOTE:  Due to not caring for much vinegar taste, I increase the oil to 3 Tbsp, and decrease the vinegar to 1 Tbsp and find that to be a perfect blend for us.  You do what you like.
Peach Kuchen


Ingredients:
flour, butter, milk, salt, egg, eggs, sugar, flour, milk, sugar, flour, butter

Directions:
Crust:.
mix together dry ingredients then add egg & milk. pat crust into 13 x 9 pan.
place 28oz. drained can peaches over dough.
custard:.
beat eggs, then add all other ingredients beating after each addition. pour over peaches.
streusel:.
mix with hands until crumbly. sprinkle over custard. use all of the streusel.
bake 350 degrees for 35-40min. cool completely. i like to eat this at room temperature or from the fridge.
Easy Turkey Chili
Category: soups-stews-and-chili
By aworley

This chili is super quick to prepare, and is ready in less than an hour. Garnish with cheese.

Ingredients:
1 teaspoon vegetable oil
1 pound ground turkey
½  onion, chopped
2 cups chicken broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can refried beans
1 tablespoon minced garlic
2 ½ tablespoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
salt and ground black pepper to taste
2 tablespoons shredded Cheddar cheese  (Optional)

Directions:
Heat vegetable oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion; cook and stir until the onion is tender, about 5 minutes. Add the chicken broth, tomatoes, black beans, kidney beans, refried beans, garlic, chili powder, paprika, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Sprinkle each bowl with a teaspoon of Cheddar cheese, if desired.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 299.1
Fat: 9.4 g
Saturated fat: 2.7 g
Carbohydrates: 31.2 g
Sugars: 4 g
Dietary fiber: 11.2 g
Protein: 25.2 g
Cholesterol: 64.6 mg
Sodium: 655.2 mg
Chicken Enchilada Pasta
Category: world-cuisine
By Lori Bachner Carey

I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this!  The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

Ingredients:
1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1  onion, diced
1  red bell pepper, diced
2 cloves garlic, minced
2  cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

Directions:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes. Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes. Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 557.9
Fat: 28.4 g
Saturated fat: 15.2 g
Carbohydrates: 53.7 g
Sugars: 4.4 g
Dietary fiber: 4.5 g
Protein: 24.7 g
Cholesterol: 76.1 mg
Sodium: 685.6 mg
Air Fryer Roasted Cauliflower
Category: side-dish
By Bren

A great, easy cauliflower side dish that pairs well with any protein. I've used smoked paprika, a favorite of mine, but feel free to add your favorite flavors. Enjoy!

Ingredients:
3 cloves garlic
1 tablespoon peanut oil
½ teaspoon salt
½ teaspoon smoked paprika
4 cups cauliflower florets

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Cut garlic in half and smash with the blade of a knife. Place in a bowl with oil, salt, and paprika. Add cauliflower and turn to coat. Place the coated cauliflower in the bowl of the air fryer and cook to desired crispiness, shaking every 5 minutes, about 15 minutes total.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 118
Fat: 7 g
Saturated fat: 1.2 g
Carbohydrates: 12.4 g
Sugars: 4.9 g
Dietary fiber: 5.3 g
Protein: 4.3 g
Sodium: 642.3 mg
Crispy Oven-Fried Oysters


Ingredients:
all-purpose flour, salt, pepper, eggs, romano cheese, fresh parsley, olive oil, mayonnaise, sour cream, milk, lemon juice, lemon peel, salt, pepper

Directions:
In a shallow bowl, combine the flour, salt and pepper.
In another shallow bowl, whisk eggs.
In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt.
Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture.
Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
Bake at 400° for 15 minutes or until golden brown.
Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients.
Serve with oysters.
Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise].
Asparagus, Pickled Beets & Blue Cheese Salad


Ingredients:
asparagus, salt, red onion, blue cheese, salt, fresh ground black pepper

Directions:
Boil water for asparagus, add salt.
Make a ice water bath in a large bowl. You will use to shock the asparagus and halt the cooking.
Trim tough ends off of asparagus spears, leave whole.
Place asparagus spears in boiling water. Blanche for 2-3 minutes.
Quickly remove from hot water and place in ice water bath to shock.
Prepare onions and pickled beets as suggested.
Arrange asparagus spears on a platter or individual salad plates.
Sprinkle and arrange the onion slices, beets and blue cheese.
Top with a light champagne vinaigrette. I like Girard's brand.