xiaoxl/recipe_data huggingface dataset:
Baked Apple French Toast Casserole
Category: world-cuisine
By LorenWSmith

The biggest challenge you will have with this recipe is that there is usually never enough. It makes an 11x7-inch pan, and is easily devoured by me and my wife and son. Quick, easy, and oh-so delicious. Top with maple syrup and powdered sugar to your liking.

Ingredients:
cooking spray
4  eggs, beaten
½ cup half-and-half
½ cup milk
1 tablespoon white sugar
1 tablespoon vanilla extract
1 (8 ounce) loaf French bread, cut into small cubes
¼ cup butter
3  Granny Smith apples - peeled, cored, and cut into small dice
¼ cup brown sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray. Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes. Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes. Stir apple mixture into the bread mixture; pour into the prepared baking dish. Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 7x11-inch dish

Calories: 342.1
Fat: 14.4 g
Saturated fat: 7.8 g
Carbohydrates: 43.7 g
Sugars: 20.6 g
Dietary fiber: 2.4 g
Protein: 10.2 g
Cholesterol: 153.4 mg
Sodium: 367.4 mg
Traci's Adobo Seasoning
Category: world-cuisine
By Traci-in-Cali

This seasoning is used often in Mexican and Filipino dishes; I've recently started mixing my own seasonings.

Ingredients:
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 ½ teaspoons onion powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Directions:
In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Prep time: 5 mins
Total time: 5 mins
Yields: 7 tablespoons

Calories: 3.7
Fat: 0.1 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 666.3 mg
Grilled Corn on the Cob


Ingredients:
butter, ground cumin, salt, fresh ground pepper, lime

Directions:
Soak whole ears of corn in large bowl of lightly salted water. Mix together butter with spices. Finely grate the peel of lime and mix with butter spread. Carefully pull down husks from corn and remove silk from the ears. Spread each ear with 1 T of butter.
Reserve remaining butter spread for use at the table. Replace enough husks to protect corn with 2 to 3 layers of husks. Remove remainder. Grill over moderate coals for 15 to 20 minutes.
Oven-Baked Caramel French Toast
Category: breakfast-and-brunch
By HappyHousewife

This is perfect served with quiche, homemade home fries and fresh coffee!  I make the bread for this recipe using my bread machine!

Ingredients:
1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6  eggs
1 ½ cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup brown sugar
¼ cup butter
1 tablespoon light corn syrup

Directions:
In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the   from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving. To make the Caramel Sauce:  In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

Prep time: 9 hrs
Cook time: 40 mins
Total time: 10 hrs
Yields: 8 servings

Calories: 614.7
Fat: 32.5 g
Saturated fat: 13.8 g
Carbohydrates: 72.5 g
Sugars: 46.2 g
Dietary fiber: 2.5 g
Protein: 12.2 g
Cholesterol: 188.9 mg
Sodium: 526.7 mg
Cantonese Style Pork and Shrimp Dumplings
Category: main-dish
By Vivian Lee

I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!

Ingredients:
¼ pound ground pork
1 cup chopped watercress
½ (8 ounce) can water chestnuts, drained and chopped
¼ cup chopped green onions
1 tablespoon oyster sauce
1 ½ tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
⅛ teaspoon ground white pepper
⅛ teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp

Directions:
In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well. Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around. To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 40 dumplings

Calories: 234.1
Fat: 5.9 g
Saturated fat: 1.5 g
Carbohydrates: 28.2 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 15.8 g
Cholesterol: 81.2 mg
Sodium: 402.4 mg
Mrs. Field's Oatmeal Cookies


Ingredients:
butter, brown sugar, vanilla, salt, baking soda, sugar, egg, oatmeal, flour, baking powder, chocolate chips

Directions:
Cream butter and both sugars.
Add egg and vanilla - mix well.
Take 1 1/4 cups oatmeal - put small amounts in blender and blend until it turns to powder - set aside.
Grate Hershey bar - set aside.  Combine oatmeal, flour, salt, baking powder, and baking soda.
Add this to butter/sugar mixture and mix well.
Add chips and grated chocolate.
Shape dough into golfball sized cookies.
Bake on ungreased cookie sheet for 6 mins. at 375.
Iowa City Oatmeal Cookie (Cocktail)
Category: drinks
By Leigh Anne Farrell

The bartenders at my favorite Iowa City Irish pub make this delicious shot. Be careful! One is wonderful, two is trouble!

Ingredients:
½ fluid ounce butterscotch schnapps
½ fluid ounce Irish cream liqueur
½ fluid ounce cinnamon schnapps
¼ cup crushed ice

Directions:
Shake the butterscotch schnapps, Irish liqueur, and cinnamon schnapps in a cocktail shaker with crushed ice; strain into a small glass.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 161
Fat: 0.1 g
Carbohydrates: 20.1 g
Sugars: 18.4 g
Sodium: 3 mg
Instant Pot® Swedish Meatballs
Category: main-dish
By thedailygourmet

Feel free to serve these meatballs over egg noodles or hot mashed potatoes.

Ingredients:
1 ¼ pounds lean ground turkey
1 large egg, beaten
3 tablespoons panko bread crumbs
1 teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground allspice
1 pinch ground nutmeg
2 tablespoons salted butter
1 ½ tablespoons olive oil
1 ¼ cups beef broth
¾ cup half-and-half, divided
½ teaspoon Dijon mustard
1 ½ teaspoons Worcestershire sauce
2 tablespoons sour cream
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley

Directions:
Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil. Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce. Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil. Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 435.9
Fat: 30 g
Saturated fat: 11.9 g
Carbohydrates: 10.4 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 33.3 g
Cholesterol: 186.5 mg
Sodium: 760.5 mg
Atkins Cucumber-Avocado Salad With Cumin Dressing


Ingredients:
ground cumin, fresh lemon juice, olive oil, salt, pepper, avocado, tomatoes, cucumber, red onions

Directions:
"In a small dry skillet over low heat, toast ground cumin 2 minutes or until fragrant, stirring occasionally. Add lemon juice and whisk well. Add oil in a thin, steady stream, whisking until blended. Add salt and pepper to taste. In a large salad bowl, combne greens with 1/4 cup dressing; toss to coat. Place on serving plates. Mix avocado, tomato, cucumber, and onion with dressing; toss to coat. Top each portion of greens with avocado mixture."
Mushroom Stroganoff


Ingredients:
mushrooms, olive oil, sour cream, white wine, tomato paste, oregano

Directions:
Saute the mushrooms in oil for 5-10 minutes., Add the stock cube and wine.  Dissolve the stock cube., Add the remaining ingredients., Simmer for 10-15 minutes., Serve with rice.
Lemon-Lime Cheesecake
Category: trusted-brands-recipes-and-tips
By Philadelphia Cream Cheese

Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.

Ingredients:
1 ¼ cups graham crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1  lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3  large eggs eggs
½ cup whipping cream
1 tablespoon icing sugar

Directions:
HEAT oven to 350 degrees F. MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan. BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

Prep time: 20 mins
Cook time: 40 mins
Total time: 6 hrs
Yields: 16 servings, 1 piece (84 g) each

Calories: 302.2
Fat: 24 g
Saturated fat: 14 g
Carbohydrates: 17.9 g
Sugars: 13.8 g
Dietary fiber: 0.3 g
Protein: 5.3 g
Cholesterol: 102.9 mg
Sodium: 226.9 mg
Easy California Roll Sushi Salad
Category: world-cuisine
By Lisa Puma

I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls.  For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.

Ingredients:
1 ½ cups sushi rice, or Japanese short-grain white rice
2 cups water
½ cup rice wine vinegar
¼ cup sugar
⅛ cup sake
12 ounces imitation crabmeat, flaked
1 cup seeded and chopped cucumber
1  avocado, chopped
1 tablespoon soy sauce, or to taste

Directions:
Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes. Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute. Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 491.2
Fat: 8.2 g
Saturated fat: 1.3 g
Carbohydrates: 89.8 g
Sugars: 19.1 g
Dietary fiber: 6 g
Protein: 12.7 g
Cholesterol: 17 mg
Sodium: 948.7 mg
Award Winning Cherry Coffee Cake


Ingredients:
sugar, butter, shortening, baking powder, vanilla extract, eggs, flour, cherry pie filling, confectioners' sugar, milk

Directions:
Preheat oven to 350 degrees F. Butter an 11x15 inch jelly roll pan.
In a lrg bowl, beat sugar, butter, shortening, baking powder, vanilla extract, almond extract & eggs on low until incorporated . then on high for 3 minutes. Stir in flour.
Spread 2/3 of batter in pan. Spread pie filling evenly over batter. Drop the remaining batter evenly in dollops over pie filling.
Bake till toothpick inserted in center comes out clean (about 45 minutes]. Drizzle w/glaze while still warm.
Skinny Peppermint Mocha Cupcakes


Ingredients:
"sugar-free white chocolate pudding mix"

Directions:
Preheat oven to 350* F.
Mix together Cake Mix, can of Diet Pop, and Peppermint Extract (Do not add ingredients listed on the back of the box].
Fill cupcake liners 1/2-2/3 full of batter (depending on how big you want them].
Bake as directed on the back of the box for cupcakes (usually 25-30 minutes].
Frosting: Use a whisk to mix together the Cool Whip Lite, Pudding Mix, and Peppermint Extract. Wait for cupcakes to cool, then frost and decorate. Enjoy!
Stuffed Apricot Salad for One


Ingredients:
fresh apricots, lettuce, low-fat cream cheese, 2% low-fat milk, dates

Directions:
Place the apricot halves on the lettuce on a salad plate., Mash the cheese and milk., Spoon into the centers of the apricots., Sprinkle with the dates and serve.
Tor-Tunas
Category: seafood
By bizycooker

A super fun and easy way to serve the usual tuna fish. Just wrap in a tortilla! My kids have been loving these for years, as I did when I was a kid. Awesome for lunch boxes, just wrap in plastic wrap or foil. The kids love calling them 'Tor-tunas'!

Ingredients:
2 (5 ounce) cans tuna, drained
3 tablespoons mayonnaise
1 ½ tablespoons pickle relish
1 tablespoon chopped onion
1 tablespoon chopped celery
1 teaspoon lemon juice, or to taste
1 pinch garlic salt, or to taste
4 leaves lettuce  (Optional)
4 (8 inch) flour tortillas, warmed

Directions:
Mix tuna, mayonnaise, pickle relish, onion, celery, lemon juice, and garlic salt together in a bowl. Lay 1 lettuce leaf on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 316.8
Fat: 12.3 g
Saturated fat: 2.2 g
Carbohydrates: 30.2 g
Sugars: 2.1 g
Dietary fiber: 1.8 g
Protein: 20.6 g
Cholesterol: 22.8 mg
Sodium: 454.9 mg
Chicken N' Stuffing Casserole


Ingredients:
boneless skinless chicken breast halves, canola oil, salt, pepper, swiss cheese, butter, margarine, water

Directions:
Preheat oven to 350 degrees F.
Prepare stuffing mix according to package directions.
Transfer to a greased 13 by 9-inch baking pan or casserole dish.
In a large skillet, brown chicken in oil.
Sprinkle with salt and pepper; place over stuffing.
Top with cheese.
Drizzle with butter.
Combine soup and water; spoon over stuffing.
Cover and bake for 40 minutes.
Uncover; bake 10-15 minutes longer or until chicken juices run clear.
Eggplant Caponata (Sicilian Version)
Category: appetizers-and-snacks
By rocks_67

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Ingredients:
1  eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1  onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12  green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Directions:
Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes. Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Prep time: 30 mins
Cook time: 34 mins
Total time: 1 hr 34 mins
Yields: 4 cups

Calories: 54.3
Fat: 3.9 g
Saturated fat: 0.5 g
Carbohydrates: 4.9 g
Sugars: 2.2 g
Dietary fiber: 1.9 g
Protein: 0.9 g
Sodium: 297 mg
Balsamic Glaze
Category: side-dish
By Sally J.

This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.

Ingredients:
2 cups balsamic vinegar
½ cup brown sugar

Directions:
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 cup

Calories: 73
Fat: 0.1 g
Carbohydrates: 18.2 g
Sugars: 17.7 g
Protein: 0.2 g
Sodium: 15.4 mg
Smoked Salmon Risotto


Ingredients:
chicken broth, butter, onion, arborio rice, dry white wine, salt, dill weed, smoked salmon, parmesan cheese

Directions:
Dice the onion(s] into small dice.  Saute in 1 butter until golden.
Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
Add the wine, salt and dill to the rice/onion mixture.
Heat vegetable stock in a separate pot.  Using a large soup ladle, add one ladleful to the rice at a time, stirring constantly in between additions.  (This is somewhere between half a cup and a cup of stock.]  Wait until the liquid is absorbed before adding the next ladleful.  The whole process of adding liquid should take anywhere from 20-30 minutes.
Take half of the smoked salmon and chop it fine.  Add to remaining butter and cream thoroughly.  Take the other half of the smoked salmon and coarsely chop it.
About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon.  Stir for another two minutes, until thoroughly incorporated and creamy.  Add the parmesan and stir for another minute or two.
No Oil Carrot Cake


Ingredients:
white sugar, eggs, all-purpose flour, baking powder, baking soda, cinnamon, carrots, walnuts

Directions:
Preheat oven to 325°F.
Beat sugar and eggs together in a large bowl until thick and pale.
Stir flour, baking powder, baking soda and cinnamon together.
Fold flour mixture into the egg mixture.
Add carrots and nuts.
Spoon batter into a greased tube or bundt pan (or 2 loaf pans] and bake for 45 minutes or until tester comes out clean.
Chicago Hot Relish


Ingredients:
tomatoes, onion, green bell peppers, celery, sugar, salt, cider vinegar, mustard seeds, nutmeg, ground cinnamon, clove

Directions:
Chop tomatoes finely, drain off excess juice.
Mix with onions, peppers and celery.
Dissolve sugar and salt in vinegar; add with mustard seed and spices to vegetables.
Mix well and seal in sterilized jars.
Chocolate Cream Pie With Chocolate Meringue


Ingredients:
all-purpose flour, salt, shortening, sugar, cornstarch, salt, buttermilk, unsalted butter, vanilla, cream of tartar, sugar

Directions:
For crust: Combine flour and salt in food processor.
Add chilled shortening and pulse until grainy.
With machine running, drizzle in ice water until dough masses together.
Gather dough into ball, flatten between two pieces of wax paper, and refrigerate one hour.
Meanwhile, prepare filling by beating egg yolks in a saucepan.
Stir in sugar, salt, cornstarch, and buttermilk.
Cook over medium heat, stirring constantly, until mixture is thickened and boils.
Remove from heat; stir in 3 oz melted chocolate.
Add butter and vanilla, stirring until butter melts.
Place wax paper over filling and refrigerate until cold.
Once dough is chilled, preheat oven to 350°F and roll out into 12-inch circle on floured surface.
Place in 9-inch pie pan and trim edges.
Lightly line crust with foil and fill with rice or beans.
Bake 10 minutes; remove foil and beans; return to oven and bake another 8-10 minutes until lightly browned.
Remove from oven and cool completely on wire rack.
Once crust is cool, evenly spread chilled filling into crust.
Preheat oven to 400°F.
For meringue, beat egg whites, tartar, and salt until foamy; add sugar a tablespoons.
at a time and continue to beat until stiff but not dry.
Gently fold in 1 oz melted chocolate, careful not to deflate egg whites.
Mound on top of filling, sealing edges of crust.
Bake 5-10 minutes, or until meringue is lightly browned.
Chill thoroughly before serving cold.
Morning Energy Booster Smoothie
Category: drinks
By gabyyy345

I love this smoothie because it's so refreshing, easy to make, and extremely healthy!

Ingredients:
1 cup prune juice
3 tablespoons vanilla Greek yogurt
1 cup fresh spinach, or to taste
1 cup frozen blueberries, or to taste
6  frozen strawberries
½  sliced frozen peach
2 tablespoons flax seeds

Directions:
Pour prune juice into a blender. Layer Greek yogurt, spinach, blueberries, strawberries, peach, and flax seeds in the blender, in this order. Start blender on low speed and gradually increase speed until smoothie is well blended.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 239.4
Fat: 5.6 g
Saturated fat: 0.5 g
Carbohydrates: 44.7 g
Sugars: 34.6 g
Dietary fiber: 7.7 g
Protein: 6.1 g
Cholesterol: 1.2 mg
Sodium: 32.8 mg
Easy Teriyaki Chicken


Ingredients:
character(0]

Directions:
"Slice chicken breasts and place in casserole dish. Pour bottle of teriyaki sauce over chicken. Cover dish with foil. Heat in oven for 30 minutes at 375*."
Hoisin Chili Dipping Sauce


Ingredients:
"hoisin sauce"

Directions:
"In a mixing bowl combine the two sauces and refrigerator until needed."