xiaoxl/recipe_data huggingface dataset:
Cheesy over Easy


Ingredients:
butter, egg, cheese, mayonnaise, butter, cherry tomatoes

Directions:
Melt butter in pan over medium heat., Crack egg into butter and pierce yolk., Cover and cook until egg is firm enough to flip and cook on other side., After flipping, top egg with cheese, and cover pan., Turn off heat., Spread toast with butter or mayo, if desired., Slice cherry tomatoes and cover toast, if desired., When cheese is melted nicely, lift egg onto toast slice., Enjoy!
Soba Noodles


Ingredients:
soy sauce, sugar, sesame seeds, green onion

Directions:
Cook, drain and rinse noodles., Add sauce, stir and let soak in., Sprinkle with sesame seeds and green onions.
Minute Rice Pudding


Ingredients:
raisins, milk, Minute Rice, sugar, butter, margarine, nutmeg, salt, vanilla extract, cinnamon

Directions:
Place raisins in a microwaveable bowl and add enough water to cover.  Microwave for approximately 1 minute.  Set aside while making pudding.  (If you do not like raisins you can skip this step.].
In another small bowl combine 2 egg yolks with 4 T. milk.
Combine last 8 ingredients in a large saucepan.
Bring to a boil over medium high heat.
Turn heat to low and cook for 15 minutes, stirring occasionally.
After the rice has cooked for 15 minutes, slowly add egg mixture, stirring rapidly.
Remove from heat.
Drain as much water off the raisins as you can.
Add raisins to rice mixture.
Pour into casserole dish.
When cooled enough store in refrigerator.  Can be eaten warm or cold.  I usually reheat a little in the microwave before eating the leftovers.
Arabic Fattoush Salad
Category: salad
By Sonja Taha

Fattoush is one of the most well known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. It's a colorful tossed salad with a lemony garlic dressing, and if you've never made a single Arabic dish, this is a delicious and healthy place to start.

Ingredients:
1 tablespoon vegetable oil for frying
2 small (4 inch) pita breads, torn into pieces
1 large English cucumber, finely diced
3 cups halved grape tomatoes
½  red onion, finely diced
¾ cup chopped Italian parsley
¾ cup chopped fresh mint
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste
1 teaspoon ground sumac, or to taste
1 clove garlic, crushed (or more to taste)
kosher salt and freshly ground black pepper to taste
1 ounce sheep's milk feta cheese

Directions:
Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels. Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 169.4
Fat: 9.2 g
Saturated fat: 2.1 g
Carbohydrates: 19 g
Sugars: 6 g
Dietary fiber: 3.1 g
Protein: 4.7 g
Cholesterol: 6.3 mg
Sodium: 208.3 mg
Maple Cinnamon Bran Buns


Ingredients:
milk, flour, granulated sugar, baking powder, salt, shortening, butter, brown sugar, cinnamon, raisins, butter, brown sugar

Directions:
Combine cereal and milk; let stand 5 minutes.
Combine flour, sugar, baking powder and salt; cut in shortening until crumbly.
Add cereal mixture to flour mixture and stir until moistened.  Turn onto floured board and knead 10 times until smooth.
Roll out to a 12x8 inch rectangle with a floured rolling pin.
Brush with melted butter and sprinkle with mixture of brown sugar and cinnamon; then scatter raisins evenly overtop.
Roll up from edge jelly roll style; seal the edge.  Cut into 12 pieces.
Combine topping ingredients and divide evenly between 12 large greased muffin cups.
Place one piece, cut side down in each cup.
Bake at 400°F for 20 minutes.
Turn out immediately onto rack placed over a wax paper.
Cool slightly before serving.
Ww 2 Points - Banana Mousse


Ingredients:
banana, dark rum, lemon juice

Directions:
In medium bowl, combine banana slices, rum, and lemon juice. Let marinade 1 hour.
Transfer to food processor or blender and process until pureed.
Transfer to medium bowl, fold in whipped cream.
Serve immediately or cover with plastic wrap and freeze.
2 points per serving (1/4 cup].
Bacon & Ricotta Stuffing


Ingredients:
bacon, onions, garlic cloves, ricotta cheese, egg, parmesan cheese, fresh parsley, fresh chives, fresh tarragon, nutmeg

Directions:
Fry the bacon in a dry pan until crisp. remove and set aside., In the same pan, fry onions and garlic until golden., Combine the ricotta, egg, parmesan, breadcrumbs, and herbs., Add the bacon & onion, and mix to combine., Use to stuff the meat, or bake in a casserole dish at 180C for 20 minutes.
Colorful Kale and Spinach Salad and Homemade Dressing
Category: salad
By Kim Vanburen

I made this because of my husband. He wanted kale in a salad. The rest of the veggies I just happen to have on hand. It became an instant favorite to my husband. Hope you enjoy it as he does!!! You could also use distilled vinegar instead of balsamic. Tweak it to your liking and have fun with it.

Ingredients:
½ bunch kale - stems removed and discarded, leaves torn into bite-size pieces
½ bunch fresh spinach, torn
½ head romaine lettuce, torn
1 large carrot, diced
1 large cucumber, diced
½  red bell pepper, diced
½ cup balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon lemon juice
1 pinch sea salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch lemon pepper

Directions:
Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl. Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 227.8
Fat: 19.3 g
Saturated fat: 2.7 g
Carbohydrates: 12.7 g
Sugars: 5.3 g
Dietary fiber: 2.8 g
Protein: 3 g
Sodium: 147.3 mg
Pan Fried Steak with Mustard-Pepper Sauce


Ingredients:
beef tenderloin steaks, garlic, black pepper, dry red wine, beef broth, Dijon mustard

Directions:
Sprinkle pepper on both sides of steaks and pat to rub in.
Place oil in medium skillet (non-stick is best] and heat over medium high heat until hot.
Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes].
Add garlic, cook and stir 1 minute or until golden brown.
Add wine and broth, bring to a boil for 1 minute.
Remove steaks from skillet.
Whisk in mustard until sauce is well blended.
Serve sauce over steaks.
Ginny's Cauliflower and Pea Salad
Category: salad
By Ginn

A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.

Ingredients:
1 large head cauliflower, broken into small florets
1 (10 ounce) package frozen peas, thawed
1 small onion, chopped
2 stalks celery, chopped
¼ cup bacon bits
½ cup grated Parmesan cheese
1 cup shredded reduced-fat Cheddar cheese
1 cup light mayonnaise
1 (8 ounce) container reduced fat sour cream
1 tablespoon prepared mustard
2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
2 tablespoons distilled white vinegar
1 teaspoon seasoned salt (such as LAWRY'S®)

Directions:
In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese. Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 107.4
Fat: 4.7 g
Saturated fat: 2.7 g
Carbohydrates: 9 g
Sugars: 3.4 g
Dietary fiber: 3 g
Protein: 8.3 g
Cholesterol: 14.2 mg
Sodium: 343.4 mg
Baked Cauliflower


Ingredients:
onion, garlic clove, butter, olive oil, frozen cauliflower, salt, pepper, cheddar cheese

Directions:
In a large skillet, saute onion and garlic in 2 tablespoons butter and oil until onion is tender.
Add the cauliflower, salt, pepper, and saute for 2 minutes.
Transfer to a greased 1-qt. baking dish.
Melt remaining butter and toss with bread crumbs.
Sprinkle over cauliflower mixture.
Cover and bake at 350° for 15 minutes.
Uncover and bake for 10 minutes or until heated through.
Sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.
Simply Potatoes® Cheesy Hash Browns
Category: trusted-brands-recipes-and-tips
By Simply Potatoes

Hash browns baked with cream of chicken soup, sour cream and cheese is a popular church basement side dish.  You can't go wrong with this recipe!

Ingredients:
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 (10.75 ounce) can  cream of chicken soup
2 cups Crystal Farms® Shredded Cheddar Cheese
¾ cup sour cream
¼ cup chopped onion
¼ cup butter or margarine, melted
1 ½ cups corn flakes, coarsely crushed
2 tablespoons butter or margarine, melted

Directions:
Heat oven to 350 degrees F.  Spray 2 quart glass baking dish with nonstick cooking spray.  In large bowl combine all hash brown ingredients; mix well.  Spread into prepared baking dish. In small bowl stir together topping ingredients.  Spread topping evenly over hash browns.  Bake 45 minutes or until hash browns are tender.

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

Calories: 349
Fat: 24.4 g
Saturated fat: 14.9 g
Carbohydrates: 23.7 g
Sugars: 1 g
Dietary fiber: 2 g
Protein: 9 g
Cholesterol: 65.4 mg
Sodium: 588.7 mg
Solar Cooked Algerian Chakchouka With Eggs


Ingredients:
roma tomatoes, extra virgin olive oil, onion, garlic clove, paprika, unsalted butter, kosher salt, fresh black pepper, eggs, flat-leaf Italian parsley

Directions:
Combine tomatoes and peppers in a small bowl. Season with salt & pepper. Then add 1 tablespoons of the olive oil.  Toss ingredients together.
Transfer to a dark round 9 inch cake pan and place the vegetable mixture on one side.
On the other side of the pan, add onions, garlic, and paprika. Season with salt & pepper. Drizzle the remaining 1 tablespoon of olive oil over the onion- garlic mixture and put the butter on top.
Place the pan of vegetable mixture in the solar cooker.
Solar cook for 2 hours until the vegetables have softened then stir all ingredients together in the pan to combine.
Solar cook for one more hour. Meanwhile, crack the eggs open into a bowl.  Season with salt and pepper to taste.
After a total of 3 hours of solar cooking the Chakchouka vegetable mixture, (When the vegetables look fully cooked and roasted],  Use a wooden spoon to make 4 small indentations in the vegetable mixture to hold the eggs. Carefully pour one egg into each indentation.
Continue to solar cook until the eggs are fully cooked (about 20-25 minutes].
Garnish with parsley and serve with rice or with bread.
Afternoon Treat  Lemon Bread


Ingredients:
butter, eggs, lemons, rind of, sour cream, vanilla, cake flour, baking powder, salt, sugar, water, lemon juice

Directions:
Oven: 350 deg F/ 180 deg Celsius.
Butter a small bread pan.
Cream butter and sugar until light and fluffy.
Add eggs one by one, and beat well after each addition Stir in the grated lemon rind, sour cream and vanilla.
Sift together the flour, baking powder and salt, then stir into the wet mixture.
Mix gently but well, then ladle into the greased bread tin.
Bake 45 - 55 mins, or until a skewer inserted comes out clean. Take out, and turn out on to a rack or grid.
Syrup: While bread bakes, put the 3 ingredients for the syrup into a heavy-bottomed pot, and heat to boiling while stirring now and then.
Boil for about 5 minutes, or until slightly thickened.
Pour the hot syrup over the bread.
Cool bread. Serve in slices. Lovely with fresh filter coffee!
Louisiana Crawfish Ya-Ya Pasta
Category: seafood
By Janessa

This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish!

Ingredients:
¾ (12 ounce) package egg noodles
½ cup butter
½ cup chopped onion
¼ cup minced green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (16 ounce) package cooked and peeled whole crawfish tails
2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste
½ cup heavy cream
⅓ cup sliced fresh mushrooms  (Optional)
¾ cup shredded Cheddar cheese, divided
⅓ cup sliced green onions

Directions:
Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer. Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

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

Calories: 741.2
Fat: 45.2 g
Saturated fat: 26.8 g
Carbohydrates: 51.4 g
Sugars: 2.8 g
Dietary fiber: 3.3 g
Protein: 33 g
Cholesterol: 298.3 mg
Sodium: 1104.9 mg
Baked Mozzarella Sticks


Ingredients:
mozzarella cheese, flour, eggs, water, garlic powder, butter

Directions:
Cut cheese in 1/2" x 1/2" x 3" sticks.
Toss with flour and set aside.
In small bowl, beat together eggs and water and set aside.
In separate bowl, combine bread crumbs, italian seasoning and garlic powder.
Dip sticks in egg mixture, then coat with crumbs.
Repeat this process.
Place on a plate in a single layer, cover with foil and chill for 2 hours.
Preheat oven to 400 degrees.
Place cheese sticks on an aluminum foil lined baking sheet and drizzle with melted butter.
Bake until crisp, about 8 to 10 minutes.Flip after 5 minutes.
Heat a little spaghetti sauce to use for dipping.
Basic Frosting


Ingredients:
powdered sugar, butter, milk, vanilla, lemon juice

Directions:
Whip all ingredients and beat until smooth., Add food coloring if desired.
Grandma's Oyster Roll


Ingredients:
cream cheese, mayonnaise, milk, garlic powder, salt, white pepper, pecans, parsley, paprika, black olives

Directions:
Soften cream cheese and add next 4 ingredients plus olives.
Spread on wax paper and chill in frig till hardened.(make long rectangle].
Remove from frig and spread with oysters and pecans.
Roll into log form and garnish with parsley and paprika.
Chill in Frig.  Serve with assorted crackers.
Gulliver's Creamed Spinach


Ingredients:
bacon, onion, flour, milk, salt, black pepper

Directions:
"Thaw spinach and squeeze completely dry.  Chop bacon and onion very fine and place in saucepan.  Saute bacon and onion until bacon is cooked.  Stir in flour to make smooth paste.  Gradually add milk, bring to boil and simmer 10 minutes over low heat until thickened.  Add salt and pepper.  At this point, you can either chop spinach finely or keep as is, then add to cream sauce, combine well and heat through."
Acadia's Sauteed Italian Flounder


Ingredients:
flounder fillets, margarine

Directions:
Add and melt margarine in skillet on medium heat.
Add flounder face up and cook for 1-2 minutes.
Flip the fish over and saute other side for 1-2 minutes.
Flip the fish again and add Italian dressing to the fish for 1-2 minutes.(or until fish is flakes easily with a fork.
Remove from heat.
Enjoy.
Teriyaki Marinade and Sauce
Category: side-dish
By Matthew Broomhead

I looked long and hard for a good-flavored teriyaki marinade recipe that could double as a sauce. Found a few and modified to this.

Ingredients:
½ cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
2 tablespoons sesame seeds  (Optional)
2 cloves minced garlic
1 (1 inch) piece fresh ginger, grated
¼ cup cold water
1 tablespoon cornstarch

Directions:
Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat. Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 cup

Calories: 85.8
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 10.7 g
Sugars: 7.9 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Sodium: 903.9 mg
Carrot Bundt Cake With Glaze


Ingredients:
eggs, white sugar, light brown sugar, vanilla, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, carrots, golden raisins, confectioners' sugar, cream cheese, white corn syrup, vanilla

Directions:
Set oven to 350 degrees F.
Generously grease a bundt pan or a 10-inch tube pan.
In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes].
In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
Add the flour mixture to the egg/oil mixture and beat until just combined.
Mix in grated carrots and raisins.
Pour into prepared bundt or tube pan.
Bake for about 1 hour or until cake tests done.
Cool cake for about 20 minutes then remove to a wire rack to cool.
Refrigerate until completely cold.
For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
Spread over cold cake.
Quick & Easy Diabetic Tiramisu


Ingredients:
water, instant coffee granules, sugar-free instant vanilla pudding mix, nonfat milk, light cream cheese, ladyfingers

Directions:
In small bowl, combine the water and coffee granules; stir to dissolve the coffee. Set aside 1 tbsp of the mixture.
In a large bowl, beat pudding mix and milk until thickened; stir in the coffee mixture(not the reserve].
Add the cream cheese and beat until smooth.
Split the ladyfingers and line the bottom of an 8-inch square glass baking dish with half of them.
Drizzle the ladyfingers with the 1 tbsp reserved coffee mixture.
Spoon the pudding mixture evenly over the ladyfingers.
Place the remaining ladyfingers on top of the pudding and top with whipped topping.
Sprinkle with the cocoa, then cover and chill for 2-4 hours, or until ready to serve.
Holiday Tortillas for Dipping


Ingredients:
flour tortillas, salt

Directions:
Preheat oven to 375., Cut out tortillas with small holiday themed cookie cutters., Place in a single layer on baking sheets and bake 10 minutes or until crisp., Sprinkle lightly with salt, if desired., Cool, store in an airtight container until ready to serve.
Tonight: Mini Meatloaves


Ingredients:
water, lean ground beef, Stove Top stuffing mix, eggs

Directions:
Heat oven to 400.
Pour 1/4 cup of the gravy into large bowl.
Stir in water.
Add meat, stuffing and eggs; mix lighlty.
Refrigerate remaining gravy for later use.
Divide meat mixture in half.
Shape half of the meat mixture into 2 oval loaves on foil lined baking sheet.
Shape remaining mixture and make 16 balls.
Place, in single layer, on another foil covered baking sheet.
Bake side by side, 20 minute Remove balls, set aside.
Bake loaves an additional 10 minutes or till cooked.
Slice and serve with your favorite veggie.
Taro Root Snow Cream


Ingredients:
milk, sugar

Directions:
Bring two pots of water to a boil.
Skin the yams and taro, then place each in separate pots of boiling water and cook until soft, 20 to 25 minutes.
When cooked, drain the water and combine the vegetables. Slowly add the milk to the mixture and blend until pureed. Add the sugar and continue to blend.
When thoroughly blended, place in freezer-safe container and freeze. Scrape the frozen mixture into cups to serve.
Disclaimer:
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Chocolate Malt Ball Muffins


Ingredients:
egg, molasses, canola oil, 1% low-fat milk, sweetened condensed milk, vinegar, brewed coffee, salt, baking powder, baking soda

Directions:
Heat the oven to 350F and grease a muffin tin.
In a bowl, whisk together the egg, molasses, both milks, vinegar, stevia and coffee until well combined.
Add the cocoa and salt and whisk until smooth.
Add the flour, baking powder and baking soda, whisking to combine (batter will be runny].
Add the cookie and chocolate bar pieces, stirring inches.
Bake for 20 minutes. Immediately turn out onto a wire rack and cool completely.
Roast Pork With Apples and Cream


Ingredients:
salt, white wine, butter, applesauce, apples, brown sugar, cinnamon

Directions:
"Place roast in a 9 x 13 inch roasting pan and bake at 350 degrees for about 45 minutes to 1 hour.  Drain off all fat.  In the same pan, heat together the wine, butter, apple jelly, applesauce and cream until well blended. Return the roast to the pan and place apples around roast. Sprinkle with brown sugar and cinnamon.  Baste pork with wine mixture, every 15 minutes, until pork is cooked through and meat thermometer registers 175 degrees. Serve pork surrounded with apples."
Roast Chicken With Black Pepper Glaze


Ingredients:
garlic cloves, fresh lemon juice, extra virgin olive oil, chicken, lemon, salt, black pepper, curly endive lettuce

Directions:
In a food processor, combine garlic, lemon juice, and 1 tsp olive oil. Process 30 seconds, stopping once to scraped down the sides.  Set the garlic paste aside.
Remove the giblets and neck from the chicken.  Rinse chickens thoroughly with cold water.  Pat dry.  Gently separate the chicken skin from the legs, thighs, and breasts; be careful not to tear the skin.  Spread the reserved garlic paste under the skin.
Place the chicken on a lightly greased rack in a roasting pan, breast side up; rub the remaining olive oil over the chicken.  Squeeze the lemon halves over the chickens, and place the halves inside the chicken cavities.  Lift the wing tips up and over the back, tucking wing tips under the chicken.  Secure with wooden picks, and tie the leg ends together with kitchen string. Sprinkle with the salt and pepper. Cover and chill for 30 minutes.
Add water to the roasting pan to a depth of 1/2 inch.  Insert a meat thermometer into the breast of the chicken, making sure it does not touch bone.  Bake, uncovered, at 375 degrees for 1 hour and 20 minutes, or until the meat thermometer registers 170 degrees.  Place on a serving platter lined with curly endive.
Diner-Style Baked Potato Home Fries
Category: side-dish
By Gloria Gowins

When I was working my way through college at a local diner, I learned that they used leftover baked potatoes from the dinner menu that they baked the day before.  They always made extra baked potatoes so that they could use them for home fries the next morning.  I discovered that this was the 'secret' to having flaky, crispy home fries.  Very easy to make.

Ingredients:
2 large baking potatoes
2 tablespoons butter
¼ cup chopped onion
salt and ground black pepper to taste

Directions:
Scrub the potatoes well and pierce with a fork. Cook on full power in microwave oven for 5 minutes; turn the potatoes over and cook 5 more minutes. Remove the potatoes from the oven and set aside to cool. Thinly slice the cooled potatoes. Cook and stir the butter and onion in a large skillet over medium heat until the onion is translucent, about 5 minutes. Gently place the potatoes into the skillet and fry, carefully flipping the potatoes a few times, until slices are browned around the edges. Sprinkle with salt and pepper.

Prep time: 10 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 125.7
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 17 g
Sugars: 1.1 g
Dietary fiber: 2.2 g
Protein: 2 g
Cholesterol: 15.3 mg
Sodium: 46.8 mg
Orange-Honey Butter


Ingredients:
butter, honey

Directions:
"Blend together and store in refridgerator."