xiaoxl/recipe_data huggingface dataset:
Baked Cherry Tomatoes with Garlic
Category: appetizers-and-snacks
By HANNAHGIRL

Succulent cherry tomatoes are baked with a sliver of garlic inside. Optionally drizzle with olive oil and/or sprinkle with salt. You may wish to serve these with toothpicks. Perfect for the party on the patio!

Ingredients:
1 pint cherry tomatoes
4 cloves garlic, slivered
2 tablespoons extra virgin olive oil  (Optional)
1 pinch kosher salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 40.4
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 2.2 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Sodium: 53.6 mg
Mexicorn Salad


Ingredients:
green pepper, celery, onion, cucumber, tomatoes

Directions:
Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly.
Add salad dressing and garlic salt, tossing gently.
Refrigerate overnight.
Cherry Coconut Cobbler


Ingredients:
cherry pie filling, sour cream, sweetened coconut, margarine, self rising flour, salt, sugar, milk

Directions:
In mixing bowl, combine pie filling,sour cream, and coconut.
Use 2 tsps margarine to grease pyrex or glass baking pan, I use 8 X 11.
Pour in cobbler filling.
Preheat oven 375*.
In mixing bowl, combine flour, salt, sugar and milk. Make sure it is mixed well.
Pour and spoon over filling.
Bake 35 minutes.
Brush 2 tsps margarine on top of crust.
Bake about 7 more minutes.
Take out and cool to room temperature before serving. Serve with vanilla ice cream.
Brandied Yams


Ingredients:
sweet potatoes, sugar, brandy, butter, margarine, salt, ground nutmeg, ground ginger, pepper, butter, margarine

Directions:
Cook yams in boiling water to cover 45 minutes or until tender; cool to touch.
Peel and mash.
Stir in sugar and next 6 ingredients; spoon mixture into a lightly greased 11x7 inch baking dish.
Brush top with 1 tablespoon melted butter; sprinkle with orange rind.
Bake at 350 degrees for 25-30 minutes.
Buttered Noodles
Category: main-dish
By elohel

Such a simple and delicious recipe, yet I get many questions on how to make it.

Ingredients:
1 (16 ounce) package fettuccine noodles
6 tablespoons butter
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot. Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 294.1
Fat: 10.9 g
Saturated fat: 6.3 g
Carbohydrates: 41.4 g
Sugars: 1.9 g
Dietary fiber: 1.9 g
Protein: 8.9 g
Cholesterol: 25.8 mg
Sodium: 134.6 mg
Stinging Nettle Soup
Category: soups-stews-and-chili
By Always Cooking Up Something

This is a dense and delicious dark green nettle soup.  Make it when nettles show up at the farmers markets in the Spring.  Be sure to wear gloves when handling the nettles or they'll sting ya!

Ingredients:
1 pound stinging nettles
2 teaspoons salt
1 tablespoon extra virgin olive oil
1  white onion, diced
¼ cup basmati rice
4 cups chicken broth
salt and pepper to taste

Directions:
Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely. Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 5 cups

Calories: 119
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 18.6 g
Sugars: 2.4 g
Dietary fiber: 3.6 g
Protein: 4.2 g
Cholesterol: 4 mg
Sodium: 1768.1 mg
Ricotta Cheese Pancakes
Category: breakfast-and-brunch
By TRROUBLE07

Yummy pancakes with the unexpected addition of ricotta cheese!

Ingredients:
3 tablespoons all-purpose flour
2 teaspoons SPLENDA® Granular
1 teaspoon baking powder
¼ cup egg substitute
½ cup nonfat ricotta cheese
2 ounces fresh blueberries

Directions:
In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries. Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.

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

Calories: 86.1
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 13.7 g
Sugars: 3.1 g
Dietary fiber: 1 g
Protein: 5.2 g
Cholesterol: 0.3 mg
Sodium: 235.9 mg
Parmesan Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, butter, parmesan cheese, oregano leaves, parsley flakes, paprika, salt, black pepper

Directions:
Heat oven to 400 degrees.
Spray a baking pan with non-stick cooking spray.
Combine everything except butter and chicken.
Dip chicken in butter; coat with bread crumb mixture and place in prepared pan.
Bake 20 to 25 minutes or until tender.
Caribbean Sweet Potato Pudding


Ingredients:
mashed sweet potatoes, sugar, eggs, butter, coconut milk, lime, rind of, fresh lime juice, sherry wine, rum, salt, baking powder, ground cinnamon, seedless raisin

Directions:
Cut sweet potatoes in half, wrap in microwave-safe paper and cook on high power about 20 minutes; 1/4 turn every 5 minutes.
Remove skin and mash in a large mixing bowl; discard skins.
Preheat oven, 350 degrees F (180C or gas mark 4].
To mashed sweet potatoes, add sugar gradually, mixing all the while.
Add 2 whole eggs one at a time, mixing well after each addition.
Mix in butter with a fork.
Add milk, blend well.
Mix in grated rind of lime and fresh lime juice.
Add rum, and mix well.
Sift together salt, baking powder and cinnamon; add sifted ingredients and mix well.
Mix in raisins.
Pour this mixture into a large greased pan or casserole dish and place in preheated oven.
Bake for about 50 minutes, or until done.
Insalata Paesana


Ingredients:
cauliflower, small red potato, apples, radishes, red onion, asiago cheese, walnuts, kosher salt, olive oil, cider vinegar, fresh Italian parsley

Directions:
Fill pot with 3 quarts of water and bring to a boil.
Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves] and cut out the core. Break or cut the large branches into small florets, drop them and any tender leaves into the boiling water and cook until tender, about 5 minutes.
Lift from water, drain well in colander. When cool, place in a large bowl.
Return water to boil and drop in potatoes. Cook at a gentle boil until a knife blade pierces the center easily, don't let them get too mushy.
Drain and cool.
Cut into 1/4" dice (peel skin if you wish] and put them in bowl with cauliflower.
Peel and core apples, cut into 1/4" dice and add to salad.
Trim radishes, quarter them in wedges and add them to the salad along with diced red onion, cubes of Asiago and toasted walnuts.
Sprinkle with salt and toss. Drizzle the olive oil and vinegar over the salad and toss.
Sprinkle on the parsley, toss and serve.
Surmælksfrugtbrød  Danish -Sour-Cream Fruit Bread -


Ingredients:
sugar, white flour, whole wheat flour, baking soda, baking powder, dried prune, salt, egg, sour cream, butter, lemon rind, vanilla, powdered sugar

Directions:
Preheat over to 325º F.
Grease and lightly flour 2 loaf pans (9×5×3].
In a large bowl mix the ingredients in order given.
Pour the mixture into the loaf pans and bake in preheated 325º oven for 1 hour.
Frost thinly with powdered sugar and water mixture and decorate with candied fruits or just sprinkle with powdered sugar.
Gingerbread Cake - Cook's Illustrated


Ingredients:
stout beer, baking soda, molasses, light brown sugar, sugar, flour, ground ginger, baking powder, table salt, ground cinnamon, black pepper, eggs

Directions:
Preheat oven to 350°F Grease and flour an 8x8" square baking pan.
Bring stout to a boil in a large saucepan. Off heat, stir in baking soda; it will foam up. When foam subsides, add molasses and both sugars; stir until dissolved.
In a large bowl, whisk together flour, ground ginger, baking powder, salt, cinnamon and pepper.
Whisk eggs, oil and grated ginger into stout mixture.
Whisk wet mixture into flour mixture in thirds, mixing thoroughly after each addition. Pour batter into pan and bake 35-45 min, until a toothpick inserted in the middle comes out clean.
Cool cake in pan on wire rack for 1 1/2 hours. Cut into squares.
Nat's Guacamole


Ingredients:
black pepper, fresh coriander, garlic clove, avocados, lime, juice of, salsa

Directions:
Pile fresh ground pepper on cutting board then coriander on top then garlic, finely chop together.
Coarsly mash avocado in a bowl. (I like it chunky, and do it in my mortar and pestle].
Add lime juice to avocado, then pepper/garlic/coriander.
Finely chop jalapeno (remove seeds] and add to bowl.
Stir in salsa. Taste to see if needs any seasoning.
If you are storing in the fridge, you can put one of the avocado pits in the mix to keep it from browning, or just add more lime juice and let it sit on top of the guac, without mixing it inches.
Nachos Arizona Style


Ingredients:
lean ground beef, red onion, green chilies, colby-monterey jack cheese, green onion, black olives, light sour cream, tomatoes, tortilla chips

Directions:
Heat oven to 400 degrees.
In a skillet, cook the ground beef until brown, drain fat and season to taste.  Stir in onion.
Spread beans in a 9X13 baking pan and top with cooked meat mixture.
Sprinkle with green chilies, cheese and taco sauce.
Bake for 20 to 25 minutes.
Remove from oven and garnish with green onions, black olives, sour cream and tomato.
Serve with tortilla chips.
Chile


Ingredients:
onion, chili beans, tomato sauce, water, chili powder, sugar, red pepper flakes, spaghetti

Directions:
Brown ground chuck, onion, salt& pepper.
Drain fat.
In a large pot place chile beans, water, tomatoe sauce, more salt& pepper, chile powder, sugar, The chile spice pkgs, redpepper flakes.
Stir.
Start to boil.
Add ground chuck.
Let simmer 1hr.
to 1 1/2hrs.
Cook spaghetti 3/4 box.
Place in cold water.
Add to chile after the cook time to your liking.
I think Chile is always best the second day.
Yummy Mummy Braised Lamb Shanks


Ingredients:
lamb shanks, garlic oil, onions, carrots, celery, tomato paste, mustard powder, white wine vinegar

Directions:
Preheat the oven to 150°C  Finely dice the onions, carrots and celery.
Heat the oil in a heavy casserole dish or dutch oven until shimmering and brown the lamb shanks on all sides, then set aside.
Reduce the heat and gently cook the onion, carrot, celery until they are soft and translucent.
Stir in tomato paste and mustard powder and cook for a few minutes more.
Stir in the vinegars then return the shanks to the pan.
Add water to almost cover the meat.
Place in the oven and cook gently until the meat is falling off the bones, approximately 3 1/2 hours.
Remove the shanks from the stew, skim the fat from the top, mash the veges into the liquid.
Bring to a simmer and reduce until nice and thick.
Stir in the rice flour if the sauce still needs more thickening.
Add the shanks back to the sauce and bring back to serving temperature, then serve over creamy mashed potatoes, polenta or your favorite starch, add a green vege and you are all balanced and good to go.
Maltese Stuffed Eggplant (Brungiel Mimli)


Ingredients:
eggplants, ground beef, margarine, eggs, parsley, tomato paste, tomatoes, onion, garlic cloves, parmesan cheese

Directions:
Cut each eggplant in half lengthwise. Parboil eggplant halves for 10 minutes,.
Scoop out the middle and save.  Saute onion and garlic, add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs and cook until meat is brown, stirring well.
Remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff  eggplant halves.
Sprinkle the tops with more breadcrumbs & cheese, and bake in 350-degree oven for about 30 - 40 minutes.
Serve hot.
You can use instead of Eggplant, large marrows, zucchini, or green pepper.
Rhumlet


Ingredients:
white rum, fresh lime juice, ground nutmeg, lime slices

Directions:
Combine simple syrup, rum, lime juice, nutmeg and bitters and stir well., Fill 2 tall glasses with crushed ice and pour in the cocktail., Garnish with a slice of lime.
Tuna Steaks


Ingredients:
tuna steaks, flour, butter, lemons

Directions:
Dredge tuna in flour, salt and pepper.
Melt butter in a  heavy skillet and cook the tuna until lightly browned on both  sides.
Add lemon juice and cook a minute or two longer.
Garnish with lemon wedges.
Instant Pot Pina Colada Rice Pudding


Ingredients:
arborio rice, water, coconut oil, salt, coconut milk, sugar, eggs, milk, vanilla extract, pineapple tidbits

Directions:
In inner pot of Instant Pot, combine rice, water, oil and salt.
\Close and lock lid. Select Pressure Cook or Manual on high and then adjust to set 3 minutes of cooking time.
When beep sounds, turn off pressure cooker and use 10 minute natural release.
Add coconut milk and sugar to rice in pressure cooking pot; stir to combine.
In small mixing bowl, whisk eggs with milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot.
Select Saute and cook stirring constantly, until mixture just starts to boil.
Turn off pressure cooker. Stir in pineapple tidbits.
Pour into serving dishes and chill.  Pudding will thicken as it cools.
Serve topped with whipped cream, toasted coconut and a maraschino cherry if desired.
Dessert Quesadillas with Peanut Butter, Chocolate, and Marshmallow
Category: world-cuisine
By Jenni

Perfect, easy follow-up for any Mexican meal.

Ingredients:
4  flour tortillas
2 tablespoons crunchy peanut butter
½ cup marshmallow cream (such as Marshmallow Fluff®)
¼ cup semi-sweet chocolate chips
cooking spray

Directions:
Prepare a large skillet with cooking spray and heat over medium heat. Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down. Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 quesadillas

Calories: 732.2
Fat: 26.1 g
Saturated fat: 7.8 g
Carbohydrates: 109.6 g
Sugars: 26.6 g
Dietary fiber: 7.3 g
Protein: 17.6 g
Sodium: 1017.1 mg
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts


Ingredients:
extra virgin olive oil, carrots, Brussels sprouts, Red Bliss potatoes, parsnips, sweet potato, dried oregano, dried rosemary, dried thyme, dried basil, sea salt, black pepper

Directions:
Preheat the oven to 400 degrees F.
Grease an 11" x 7" baking sheet with extra virgin olive oil.
Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
Toss well, evenly coating all the vegetables with the seasonings and oil.
Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet.
Place on the middle rack in the oven and bake for 35 to 40 minutes.
Imitation Crab Salad
Category: salad
By Audrie

This is a crab salad made with a bread filler.

Ingredients:
6  eggs
½ (1 pound) loaf sourdough bread, cubed
1 pound imitation crabmeat, flaked
3 stalks celery, chopped
½ small onion, chopped
1 cup mayonnaise
2 tablespoons sour cream
salt and pepper to taste

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Trim crust from bread and dice into cubes. In a large bowl, combine the bread cubes, eggs, crab, celery, onion, mayonnaise, sour cream and salt and pepper. Mix together well and refrigerate until ready to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 530.3
Fat: 36.2 g
Saturated fat: 6.8 g
Carbohydrates: 35.3 g
Sugars: 7 g
Dietary fiber: 1.7 g
Protein: 17.1 g
Cholesterol: 217.2 mg
Sodium: 1176.1 mg
Chipotle Turkey Casserole


Ingredients:
lean ground turkey, onion, chipotle chiles in adobo, garlic powder, chili powder, pepper, olive oil, whole wheat spiral pasta, sour cream, mozzarella cheese, cheddar cheese

Directions:
Preheat oven to 350°F.
Heat the oil in a large skillet over medium heat then add in turkey, pepper, and onion. Season the turkey with garlic powder and chili powder; cook 5 to 7 minutes or until the turkey is no longer pink. Remove from heat and stir in the cream of mushroom soup.
Arrange pasta along the bottom of a 13x9 inch baking dish. Spread the sour cream over the pasta. Pour turkey mixture over the top and sprinkle with half of the cheeses over the chicken. Top with spinach. Sprinkle on the remaining cheese.
Bake 25-30 minutes, or until the cheese is melted and bubbly.
Blueberries and Cream Cheese Coffee Cake


Ingredients:
sugar, butter, eggs, flour, baking powder, salt, 2% low-fat milk, water, vanilla, fresh blueberries, flour, cream cheese, lemon zest, flour, sugar, lemon zest, butter

Directions:
Preheat oven to 375.
Rinse blueberries in cool water to slightly thaw. Gently coat in 1/4 cup flour.
In a large bowl cream together sugar, butter and eggs.
In a smaller mixing bowl, combine 2 cups flour, baking powder and salt.
Combine milk and water.
Add ingredients to the first bowl alternating the milk and flour mixtures.
When well blended, add vanilla and lemon zest.
Dice cream cheese into SMALL cubes. The smaller the better. Add to batter.
Fold in blueberries.
Pour into a greased and floured 13 by 9 pan.
Mix together all topping ingredients using a fork. Consistency should resemble crumbs. Sprinkle over the top of the cake mixture.
Bake 1 hour or until golden brown on top.
ENJOY!
Razzmopolitan


Ingredients:
vodka, Cointreau liqueur, lime juice, cranberry juice, raspberries

Directions:
Place all ingredients except for 2 raspberries in a cocktail shaker. Crush the raspberries in the bottom of the shaker.
Shake and double strain into a chilled Martini glass, and decorate with 2 extra raspberries on a cocktail stick.
Best Ever Blueberry Coffee Cake


Ingredients:
flour, baking powder, salt, cream cheese, butter, sugar, eggs, vanilla extract, blueberries, sugar, cinnamon

Directions:
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.
In small bowl stir together flour, baking powder and salt; set aside.
In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 cups sugar; beat until combined.
Add eggs, 1 at a time, beating well. Add flour mixture; beat until combined.
Stir in vanilla. Gradually fold in blueberries.
Batter will be very thick. Pour into prepared pan and smooth the top.
In small bowl stir together 3 tablespoons sugar and the cinnamon.
Sprinkle over batter.
Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack.
Green Beans With Pancetta & Toasted Almonds


Ingredients:
fresh green beans, pancetta, butter, fresh ground black pepper, salt

Directions:
In a medium pot with steamer insert, bring a few inches of water to a boil.
In a large skillet, toast the almonds until golden brown.  Remove from pan and set aside.
Add the beans to the steamer insert.  Steam until bright green, but still slightly crisp.  About 5 minutes.
In the large skillet, melt the butter and add the pancetta.  Cook on medium until the pancetta just starts to crisp.
Add the beans to the skillet and toss to coat.  Continue cooking until the beans are done, about 3 minutes.
Serve the beans with the toasted almonds on top.  Season to taste with salt & pepper.
Grilled Honey Mustard Chicken


Ingredients:
boneless skinless chicken breast halves, mayonnaise, dijon-style mustard, honey, salt, pepper

Directions:
In a bowl mix mayonnaise, mustard, honey, salt and pepper.
In a ziplock bag, place chicken and pour honey mustard mixture over chicken, reserving 1/2 cup.
Let marinate at least 2 hours, overnight is even better.  Remove chicken and discard the marinade.
Grill chicken about 10 minutes on each side.  The last few minutes brush with reserved honey mustard.
Cowboy Chicken Casserole


Ingredients:
boneless skinless chicken breasts, dry white wine, fresh cilantro leaves, fresh lime juice, garlic cloves, black peppercorns, salt, dried Mexican oregano, bay leaves, unsalted butter, white button mushrooms, fresh ground black pepper, all-purpose flour, tortilla chips, onions, bell pepper, monterey jack pepper cheese, cheddar cheese, chili powder, ground cumin, canned tomato, diced green chilies

Directions:
Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.
Preheat the oven to 350 degrees F.
Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.
Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.
Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.
Scrambled Eggs With Sliced Hot Dogs


Ingredients:
egg, water

Directions:
Use 1 egg per 1 hot dog.
Beat egg and add 1 tablespoon water.
Slice hot dog into about 1/4 in slices and brown in a little vegetable oil.
Add beaten egg and stir to scramble together.
Add salt and pepper.
Just before egg mixture is completely cooked remove skillet to a hot pad.  This should keep the egg mixture from getting too dry.