xiaoxl/recipe_data huggingface dataset:
Banana Yogurt Cake
Category: desserts
By Mama

This is the most delicious banana yogurt cake that I have ever tasted. It's very easy to make.

Ingredients:
¾ cup white sugar
½ cup butter, melted
2  eggs
1 teaspoon vanilla extract
½ cup banana-flavored Greek yogurt
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 medium bananas, mashed
1 cup white chocolate chips
½ cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir sugar and melted butter together in a large bowl. Add eggs and vanilla extract; mix well. Mix in banana yogurt. Combine flour, baking soda, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold in bananas, white chocolate chips, and walnuts. Spread evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9x5-inch loaf cake

Calories: 496.2
Fat: 27 g
Saturated fat: 13.6 g
Carbohydrates: 57.7 g
Sugars: 35.9 g
Dietary fiber: 1.9 g
Protein: 7.9 g
Cholesterol: 84.6 mg
Sodium: 434.7 mg
Sweet Potato Casserole II
Category: side-dish
By Stephanie Phillips

Mmm! Sweet potatoes topped with creamy toasted marshmallows.

Ingredients:
5  sweet potatoes, sliced
¼ cup reduced fat margarine
½ cup packed brown sugar
3 tablespoons orange juice
1 pinch ground cinnamon
1 (10.5 ounce) package miniature marshmallows

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows. Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 266.9
Fat: 2.6 g
Saturated fat: 0.5 g
Carbohydrates: 60.4 g
Sugars: 38.4 g
Dietary fiber: 2.6 g
Protein: 2 g
Sodium: 143 mg
Hash Brown


Ingredients:
russet potatoes, onion, all-purpose flour, egg

Directions:
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Mustard Sauce for Corned Beef
Category: side-dish
By Anna Murray

Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!

Ingredients:
1 ½ tablespoons salted butter
1 large egg
⅓ cup brown sugar
¼ cup white sugar
¼ cup prepared yellow mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup cider vinegar

Directions:
Melt butter in a saucepan over low heat; remove from heat. Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter. Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 cups

Calories: 97.1
Fat: 3.1 g
Saturated fat: 1.6 g
Carbohydrates: 15.9 g
Sugars: 15.3 g
Dietary fiber: 0.3 g
Protein: 1.2 g
Cholesterol: 29 mg
Sodium: 189.1 mg
Brownie In a Mug
Category: desserts
By Tankyy

This is a great family activity to enjoy with your little cook and about anyone you can find. It is a great party favor that anyone will love. Serve with your favorite ice cream.

Ingredients:
¼ cup white sugar
¼ cup all-purpose flour
2 tablespoons cocoa powder
1 pinch salt
3 tablespoons water
2 tablespoons olive oil

Directions:
Stir sugar, flour, cocoa powder, and salt together in a mug. Add water and olive oil; stir until mixture is evenly moist. Cook in microwave for 1 minute 40 seconds. Serve topped with ice cream.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 brownie

Calories: 570.7
Fat: 28.8 g
Saturated fat: 4.6 g
Carbohydrates: 79.7 g
Sugars: 50.2 g
Dietary fiber: 4.4 g
Protein: 5.3 g
Sodium: 4.8 mg
Spinach Salad Supreme


Ingredients:
olive oil, white vinegar, lemon juice, soy sauce, onions, sugar, dry mustard, paprika, curry powder, salt, pepper, garlic powder, fresh spinach, eggs, mozzarella cheese

Directions:
Mix first 12 ingredients in a small jar and shake well., Arrange spinach on a platter., Top with egg and cheese., Pour dressing over all.
Scrambled Eggs With Tamales


Ingredients:
eggs, milk, salt, butter, margarine, tomatoes, onions, diced green chilies, monterey jack cheese

Directions:
Preheat oven to 350 degrees., Drain tamales, reserving 1/2 of sauce from can., Spray a 10 x 6 inch baking dish with cooking spray., Remove paper wrappings from tamales., Place tamales in a single layer in baking dish., Cover with reserved sauce., Bake 10 minutes or until heated through., Whisk eggs, milk and salt. Set aside., Melt butter in a large skillet over medium heat., Add tomato, onion and chiles., Cook for about 2 minutes until vegetables are heated through., Add egg mixture., Cook, stirring gently until eggs are soft set., Remove tamales from oven and spoon eggs over tamales., Sprinkle with cheese., Broil 4 inches below heat 30 seconds or just until cheese melts.
Salmon & Dill Dip


Ingredients:
light cream cheese, light sour cream, pink salmon, dill pickles, fresh dill

Directions:
Combine cream cheese and sour cream in a bowl.
Fold in remaining ingredients and season to with salt and pepper to taste.
Suggested you serve with toasted crusty bread and or crackers, also think fresh crunchy vegetables would go well too.
Brussels Sprouts and Potatoes


Ingredients:
new potatoes, Brussels sprouts, extra virgin olive oil, garlic, fresh oregano, black pepper

Directions:
(*Chef's note: To prepare Brussels sprouts, trim ¼ inch from the bottom and score the trimmed sprouts with a deep X.] In a large saucepan, cover the potatoes with water; bring to a boil over high heat and cook for 5 to 8 minutes, or until fork tender.
Add the Brussels sprouts and cook for 5 minutes, or until fork tender.
Drain, reserving ½ cup of the cooking liquid.
In a large nonstick frying pan at medium-high heat, sauté the garlic in the oil for 3 minutes, or until it is just beginning to color.
Add potatoes, Brussels sprouts, ¼ cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.
Cover and heat through, adding more liquid as needed.
Apricot  Kolache Filling


Ingredients:
apricots, sugar, vanilla, nutmeg

Directions:
"beat together  until smooth."
Ginger-Tea Lemonade


Ingredients:
water, fresh lemon juice, sparkling water, lemon slice, granulated sugar, water, fresh ginger

Directions:
In a small saucepan, bring the water to a boil over high heat. Remove the pan from the heat and add the tea bags. Stir and allow the mixture to cool to room temperature, about 20 minutes. Remove the tea bags and discard. Add the Ginger Simple Syrup, lemon juice, and sparkling water.
Put the ice in a large pitcher. Pour the lemonade mixture over the ice. Garnish with lemon slices and serve.
To make Ginger Simple Syrup:
In a small saucepan, over medium heat, combine the sugar, water and ginger. Bring to a boil, reduce the heat, and simmer stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
Yield: 1 1/3cups.
South of the Border Deviled Eggs


Ingredients:
hard-boiled eggs, avocado, green onions, sweet pickle juice, mayonnaise, chili powder, salsa

Directions:
Slice eggs in half and remove yolks.
Mash the eggs and avocado together.
Add in the onions, pickle juice, mayonnaise and dressing mix; stir until blended.
Spoon this mixture into the egg halves.
Sprinkli with chili powder.
Cover and chill at least 1 hour.
Garnish with a dollop of salsa before serving.
My Version of Blackened Chicken Pasta


Ingredients:
black pepper, chili powder, garlic powder, salt, paprika, onion powder, cayenne pepper, white pepper, thyme, oregano, sugar, basil, Accent seasoning, chicken breast fillets, butter, flour, butter, half and half milk, heavy whipping cream, butter, garlic, parmesan cheese, corkscrew macaroni, green peppers, onions

Directions:
Mix all dry seasonings together and put in a spice (bottle] shaker. Use as needed.
Cook noodles according to pkg. drain.
Dip chicken breast fillets in the 4Tbs. of melted butter and place on a flat surface and sprinkle my seasoning mix.(you don't use the whole jar of spice, just enough to cover chicken pieces].
Dip in flour and place in a hot iron skillet or hot pan with 4Tbs. of butter.
Fry until done, covering chicken to steam while cooking.
Meanwhile, add half and half and heavy whipping cream into a large pot and slowly heat over medium low heat.
Add 1/2cup (1 stick] of butter to the milk in the pot and stir well until butter is melted.
Add the 3-4oz. of minced garlic and stir until bubbly.
Remove from heat and add parmesan cheese and stir well.
In a bowl combine the noodles and onion,and bell peppers. Mix well and add milk/cheese  mixture.
Stir until blended.
Cut chicken breast fillets into strips.
Serve noodles and sauce on platter with the fried chicken breast fillets on top.
Enjoy!
Persimmon Pudding Cake


Ingredients:
eggs, butter, milk, vanilla, flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ginger, ground allspice, pecans, walnuts

Directions:
Preheat oven to 400°F and lightly grease an 8" square baking pan.
In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
Add the chopped nuts.
Bake until done (about 45 minutes].
Cool.
To serve, top with a dollop of whipped cream.
Sunday's Healthy Parmesan Garden Salad


Ingredients:
fresh parmesan cheese, olive oil, fresh lemon juice, fresh basil, cherry tomatoes, romaine lettuce

Directions:
Mix the parmesan, basil, lemon juice, and olive oil together to create dressing., Rinse the tomatoes and the romaine., Tear or chop romaine., Halve tomatoes., Place romaine and tomatoes in a mixing bowl or salad bowl., Toss with the dressing., Serve and enjoy!
Almond Paste


Ingredients:
powdered sugar, sugar, honey, water

Directions:
Bring it  a boil, the water, the regular sugar and honey . Let it cool some what.
Place the almonds in a food processor and process the almonds to a fine powder.  Add the powdered sugar, slowly add the honey syrup and almond extract until the mixture forms a paste.
store in the refrigerator.
Waldorf Salad, Georgia Style


Ingredients:
Red Delicious apples, celery, pecans, raisins, mayonnaise, lettuce leaf

Directions:
Chop apples into 1/2 inch cubes, and sprinkle the lemon juice over all.
Combine apples with celery, pecans and raisins in a serving dish.
Combine mayonnaise and peach preserves in smaller container and pour over apple mixture. Stir.
Refrigerate.
Serve on lettuce leaves, if desired.
Jalapeno and Lime Refried Beans


Ingredients:
dried pinto beans, onion, garlic cloves, lime juice, lime zest, queso fresco

Directions:
Drain beans; place in slow cooker.
Add onion and crushed garlic.
Pour in enough water to cover.
Cook, covered, until beans are tender, about 4 hours on high and 6 hours on low.
Drain beans, reserving liquid.
Use a potato masher, pastry blender, or fork to work bean mixture into a thick, pulpy mass.
Warm oil in a large pot over medium-high heat.
Add minced garlic and jalapeño.
Cook, stirring often, until softened, 3-5 minutes.
Stir in mashed bean mixture and cook until warmed through, about 5 minutes.
Add small amounts of reserved cooking liquid to thin as desired.
Mixture should have the consistency of thick mashed potatoes.
Remove from heat and stir in lime juice and zest.
Season generously with salt and pepper.
Top with queso fresco and chopped cilantro, if desired.
Beef, Green Chili and Tomato Stew
Category: soups-stews-and-chili
By Kimber

I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful!  Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.

Ingredients:
¼ cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2  onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 ½ teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt to taste
ground black pepper to taste

Directions:
In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 8 to 10 servings

Calories: 465
Fat: 33.5 g
Saturated fat: 12 g
Carbohydrates: 10 g
Sugars: 4.4 g
Dietary fiber: 1.7 g
Protein: 28 g
Cholesterol: 107.4 mg
Sodium: 647.2 mg
Ground Turkey Chili


Ingredients:
ground turkey, yellow onions, anaheim chili, garlic, chili powder, paprika, salt, black pepper, ground cumin, dried oregano, cayenne, diced tomatoes, kidney beans, tomato paste, sugar, beer

Directions:
Heat the oil in a heavy pot over medium heat. Add the meat and stir to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
Add the onion, chile peppers, garlic, chili powder, paprika, salt, black pepper, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
Add the can of diced tomatoes (including juices], kidney beans, the tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
Simmer the chili for at least 30 minutes, or the chili will slightly smell/taste like beer. One hour of simmering is ideal.
Cauliflower Soup


Ingredients:
cauliflower, extra virgin olive oil, onion, garlic cloves, parmesan cheese

Directions:
Heat oil in pot on medium heat.
Add onion and garlic and saute until soft.
Add cauliflower and chicken stock.  Cook the cauliflower until it is tender, about 15 minutes.
Using a hand blender, puree cauliflower until it reaches desired consistency.
Add parmesan, salt, and peper.
Super-Easy Indoor S'mores


Ingredients:
honey graham crackers, marshmallows

Directions:
On a small baking sheet lined with a silicone mat, place 4 squares of honey graham crackers. Add 2 chocolate squares big enough to cover 2 crackers. Top with 2 large marshmallows.
Transfer to a 400º F preheated oven and bake for 5 minutes.
When time is up, set the temperature to broil and continue for 2 to 3 minutes or until golden brown.
Remove from the heat and place the other graham cracker squares on top of the marshmallows. Serve immediately.
Sweet Chilli Pork in Lettuce Cups


Ingredients:
garlic cloves, brown sugar, fish sauce, kaffir lime leaves, coriander leaves, roasted unsalted peanuts, iceberg lettuce leaves, lime wedge

Directions:
Heat oil in a wok or large frying pan on high. Stir-fry pork and garlic for 4-5 minutes, breaking up lumps with the back of a spoon, until browned.
Add sugar, fish sauce and leaves. Simmer for 3-4 minutes or until thickened slightly.
Add coriander, peanuts, shallots and chilli. Stir-fry for a further 3-4 minutes.
Spoon into lettuce cups. Sprinkle with extra fried shallots. Serve with lime wedges.
Candied Nuts
Category: appetizers-and-snacks
By Rob Tanner

This is one of my favorites not only to have on hand at home, but to pull together for a last minute hostess gift.

Ingredients:
2 cups raw peanuts
1 cup white sugar
⅓ cup water
1 pinch coarse sea salt, or to taste
1 pinch ground cinnamon  (Optional)
1 pinch chili powder  (Optional)

Directions:
Grease a baking sheet or line with a silicone mat. Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes. Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir. Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 2 cups

Calories: 304.4
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 31.1 g
Sugars: 26.4 g
Dietary fiber: 3.2 g
Protein: 9.4 g
Sodium: 48.1 mg
Never Fail Chicken Casserole


Ingredients:
water, butter, chicken

Directions:
"Combine soups, butter, water and rice in buttered oblong casserole dish.  Salt and pepper chicken and place in mixture.  Bake at 350 degrees for 1 1/2 hours."
Chile Macaroni Con Queso Style


Ingredients:
lean ground beef, diced tomatoes, monterey jack cheese, elbow macaroni, green onions, scallion

Directions:
Cook macaroni according to directions on the macaroni box.
Drain and set aside to cool.
Brown ground beef and add taco seasoning.
In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes.
Mix all ingredients.
Add 3/4 of the shredded cheese bag to bowl and mix.
Transfer ingredients to a large lasagna pan.
Add remaining cheese and put on top of the casserole.
Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.
Vueltas de Carne


Ingredients:
top round steaks, garlic, parsley, olive oil, red wine vinegar, white wine

Directions:
Pound steaks with a meat mallet until very thin.  Salt and pepper both sides of steaks.
Combine remaining ingredients, and brush onto steaks.
Allow to marinate for at least 1/2 an hour.
Heat a small amount of olive oil over fairly high heat, until just about smoking, fry steaks very quickly on each side, just enough for it to lose the pink--don't worry if it isn't cooked completely through--it will be after the next step.
Remove any burned garlic.
Transfer steaks to a shallow pot and cover.
With the juices remaining in the pan, add a little white wine and reduce just a bit and pour over steaks.
Heat through.
The steam from the sauce will have cooked the steaks through.
Serve with crusty french bread and garlic mayo.
These can be made into sandwiches too!
Moroccan Chicken and Olives


Ingredients:
chicken pieces, ground cinnamon, ground ginger, ground turmeric, sweet paprika, ground pepper, olive oil, onions, fresh coriander, lemon rind, lemon juice, green olives

Directions:
Combine chicken with spices in large bowl. Stand covered, for 1 hour. Heat 2 tablespoons oil in a large pan. Cook chicken until well browned, but not cooked through. Transfer to larger pan.
Add remaining oil to pan. Add onion and red pepper. Cook over low heat for 5 minutes, stirring. Transfer to large pan with chicken pieces. Add coriander and stock, lemon rind, juice and olives.
Simmer, covered, for 40 minutes, until tender and liquid has reduced.Thicken sauce with cornflour if desired. Serve over rice.
Ww 2 Points - Eggplant (Aubergine) Parmesan


Ingredients:
eggplants, parmesan cheese, salt, black pepper, crushed tomatoes, fresh basil, dried basil, part-skim mozzarella cheese

Directions:
Preheat oven to 375*F.
Spray 2 large baking sheets and a 12x8 inch baking dish with nonstick cooking spray and set aside.
Cut egg plant crosswise into 1/2 inch thick slices.
In medium bowl, whisk egg whites with 3 tablespoons water until frothy.
In shallow dish, combine bread crumbs, 1/4 cup of the parmesan cheese, salt and pepper. Dip eggplant into egg white mixture then coat both sides with bread crumb mixture. Arrange slices in single layer on the prepared baking sheets.
Bake 20 minutes, turn eggplant slices over, then bake another 20 minutes or until golden and very tender when pierced with a knife. In medium bowl, combine tomatoes and basil. Spread about 1 cup of sauce in bottom of prepared baking dish.
Lay half of the eggplant slices over sauce, overlapping them slightly.
Spoon 1 cup of remaining sauce over eggplant, then sprinkle with 1/2 cup of the mozzarella.
Arrange remaining egg plant slices on top, pressing down into an even layer.
Top with remaining sauce, mozzarella, and the remaining parmesan cheese.
Bake, uncovered, 25 to 30 minutes or until bubbly and browned.
Jam Streusel Bars


Ingredients:
all-purpose flour, light brown sugar, butter, walnuts

Directions:
Preheat oven to 350°F;  grease 13x9-inch baking pan.
Remove dough from wrapper; let stand at room temperature about 15 minutes.
Press dough into prepared pan evenly.  Spread jam over dough, set aside.
Combine flour and brown sugar in medium bowl, cut in butter with pastry blender or two knives until mixture is crumbly.  Sprinkle flour mixture over jam layer.  Sprinkle with nuts.
Bake 25 minutes or until top and edges are lightly browned.  Cool completely in pan on wire rack.
Cut into bars.
Sweet Mint Lassi


Ingredients:
mint leaf, vanilla yogurt, soda water, lime, sugar

Directions:
"Combine mint, yogurt, lime juice, sugar, ice, and ½ of the soda in a blender. Blend until mint is finely minced, stop the blender, and add the remainder of the soda. Blend for a split second more, just to mix, and serve immediately. Garnish with a sprig of fresh mint."
Tillie's Yellow Squash Casserole


Ingredients:
water, onion, salt, pepper, butter, flour, eggs, milk, sharp cheddar cheese

Directions:
In saucepan, bring water, squash, onion, and salt to boil.
Cover and simmer until squash is tender (20 min.].
Drain and mash.
Mix in pepper, 1 tbs. butter, flour, eggs and milk.
Set aside 3 tbs. cheese, and put rest in squash.
Pour into buttered dish.
Bake at 350° for about 30 minutes.
Mix 2 tbs. butter with bread crumbs.
Sprinkle over casserole and then sprinkle rest of cheese, and bake 5-10 minutes.
E-Z Lobster Stuffing for Two


Ingredients:
butter, egg, parmesan cheese, fresh shrimp

Directions:
Fill the body and tail of your lobster with the stuffing mix.
Preheat oven to 450 degrees F.
Place the stuffed lobsters on a cookie sheet, and bake for 12-15 minutes or until stuffing is browned.
To prepare lobsters: Parboil lobster for 7 minutes in salted water.
Remove and cool.
Place the lobster on its back and use a good size, firm knife.
Start at the lobsters mouth and quickly slice down the middle of the body and tail.
Use both hands to open the body and remove the stomach (located just behind the mouth parts], the green tomalley and any red roe that are in the females.
I keep the tomalley and roe to serve on the side.
Personal choice.
Take knife and crack large claws before serving.