xiaoxl/recipe_data huggingface dataset:
RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM


Ingredients:
eggs, butter, cake flour, sugar, cream cheese, icing sugar, fresh raspberries, gelatin, boiling water, fresh raspberries, icing sugar, chocolate chips

Directions:
preheat oven to 180 Celsius.
FOR THE BASE.using a processor, blitz the flour and butter until a sandy texture.
add the eggs and sugar and pulse till a dough comes together.
remove the dough from the processor and knead together. wrap in plastic wrap and refrigerate for 30 minutes.
roll dough out to cover a 25 x 4 cm pie dish. trim edges. (there will be some dough left over].
prick  all over the bottom and a bit on the sides with a fork.
cook for approximately 35 minutes or until golden. if pastry is browning to fast, cover with foil.
cool completely.
FOR THE FILLING.using an electric mixer, beat the cream cheese together with the icing sugar until smooth.
beat in the cream until thickened. then beat in the raspberry puree.
mix the gelatine with the boiling water, stirring until dissolved.  cool slightly then beat into the raspberry mixture until well combined.
pour filling into the base and refrigerate till set, at least 6 hours. wait at least 4 hours before applying topping.
FOR THE TOP.remove 2 tablespoons of cream from the 350 ml. put aside.
whip the rest of the cream with the icing sugar to soft peaks.
in a heat proof bowl over a pot of boiling water, melt the chocolate stirring till smooth. remove from heat, cool slightly, then stir in the 2 tablespoons of cream. stir till smooth.
beat the white chocolate into the whipped cream, beating till thick and firm.
TO PUT TOGETHER. spoon the raspberry puree over the top of the filling.
pipe or spoon the  cream around the edge of the flan.
decorate as desired.   keep refrigerated.
Classic Sugar Cookies


Ingredients:
granulated sugar, brown sugar, milk, eggs, vanilla extract, baking soda, cream of tartar, salt, powdered sugar, vanilla extract, milk

Directions:
Preparation Directions: COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
COMBINE flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.
HEAT oven to 350°F.
ROLL out 1/3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
BAKE 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
BUTTERY CREAM FROSTING: COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.
BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
TIP: Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another.
Irish Boxty
Category: side-dish
By Brooke Elizabeth

Boxty is a traditional Irish dish made of potatoes.  An old Irish rhyme goes: 'Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man'.

Ingredients:
1 ½ cups grated raw potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1  egg
1 tablespoon skim milk
salt and pepper to taste
¼ cup olive oil

Directions:
Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 227
Fat: 10.3 g
Saturated fat: 1.6 g
Carbohydrates: 29 g
Sugars: 1.1 g
Dietary fiber: 1.9 g
Protein: 4.7 g
Cholesterol: 31.8 mg
Sodium: 121.4 mg
Argentine Meat Empanadas
Category: world-cuisine
By Liliana

My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.

Ingredients:
½ cup shortening
2  onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
¾ teaspoon hot paprika
½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
¼ cup raisins
½ cup pitted green olives, chopped
2  hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Directions:
In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste. Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well  and place on a flat to dish to cool and harden. Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Yields: 10 depending on size of pastry used

Calories: 497.9
Fat: 36.8 g
Saturated fat: 10 g
Carbohydrates: 27.7 g
Sugars: 3.6 g
Dietary fiber: 1.5 g
Protein: 14.7 g
Cholesterol: 73.4 mg
Sodium: 326.5 mg
Cloie's Coconut Macaroon Pie


Ingredients:
sugar, eggs, butter, margarine, flour, salt, milk, coconut

Directions:
In mixing bowl, combine first 5 ingredients and mix well on medium speed of mixer.
Reduce speed to low and add milk continuing to mix well.
Fold in coconut by hand and stir.
Pour mixture into unbaked pie shell.
Bake at 325 degrees for 1 hour.
Cool completely before slicing.
Hot Pat
Category: main-dish
By Allrecipes

Try this pastrami sandwich, dubbed the 'Hot Pat,' because of the healthy dose of spicy mustard in the filling and spread on the bread. It's loaded with warm mixture of pastrami, sauerkraut, and cabbage.

Ingredients:
1 tablespoon canola oil
1 head cabbage, chopped
2 tablespoons garlic basil spread (see footnote for recipe link)
1 cup sauerkraut
½ cup sweet hot mustard
1 pound sliced pastrami
2 cups shredded Swiss cheese
4  Italian-style hoagie buns, split lengthwise and toasted
¼ cup spicy brown mustard
16 slices Swiss cheese
½  onion, diced
2  tomatoes, cut into wedges

Directions:
Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes. Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 sandwiches

Calories: 727.8
Fat: 35.4 g
Saturated fat: 17.5 g
Carbohydrates: 57.6 g
Sugars: 16.6 g
Dietary fiber: 6.6 g
Protein: 43.6 g
Cholesterol: 115.6 mg
Sodium: 1399.1 mg
Herb Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, flour, eggs, cream cheese, basil, chives, dill, garlic

Directions:
Soften cream cheese and mix in fresh herbs. ( If you use dry herbs use 1 tsp instead of one tablespoon]
Cut a pocket in each chicken breast.
Stuff with a heaping tablespoon of herb stuffing.
Dredge each breast in flour.
Dip in the egg wash and roll in the bread crumbs.
In a large skillet add 3 tablespoons of oil, and saute the breasts until browned/ Place the sautéed breasts on a greased baking pan.
Bake at 350 F for 20 minutes or so.
Mom's Best Spaghetti Sauce
Category: side-dish
By KRAZYBARB

A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better!  The secret ingredient is baking soda, but do not taste the sauce right after adding it.  Wait a while, and this sauce will not disappoint you.  It is good right from the stove, but the flavors blend overnight.  Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour.  Be prepared to take a nap after eating.

Ingredients:
4 (14.5 ounce) cans whole peeled tomatoes
2 (15 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
3 cups water
4 cups fresh sliced mushrooms
2  onions, chopped
4 cloves garlic, minced
4 teaspoons white sugar
¼ cup chopped fresh basil
salt to taste
ground black pepper to taste
2 pinches baking soda
¼ cup grated Parmesan cheese

Directions:
Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan.  Bring to a boil, stirring.  Reduce to a simmer, and cook for 4 hours minimum. Stir in another pinch of baking soda; the sauce will foam.  Simmer, stirring occasionally, until thick and almost brown.  Make sure to scrape the sides of the pan in to the sauce. After the sauce is fork consistency, stir in Parmesan cheese.  Watch that the cheese does not burn.  Taste sauce.  If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour. Cool, cover, and refrigerate overnight.  The next day, reheat and serve.

Yields: 8 servings

Calories: 169.5
Fat: 1.7 g
Saturated fat: 0.6 g
Carbohydrates: 36.3 g
Sugars: 23.2 g
Dietary fiber: 7.9 g
Protein: 9.1 g
Cholesterol: 2.2 mg
Sodium: 1624.4 mg
Japanese YumYum Sauce


Ingredients:
mayonnaise, sugar, garlic powder, paprika, cayenne pepper, salt, water

Directions:
Mix all ingredients together in medium bowl., Refrigerate leftovers!
Portabella Mushrooms Stuffed With Chicken


Ingredients:
olive oil, portabella mushrooms, fresh spinach, dry white wine, basil, oregano, minced garlic clove, tomato sauce, mozzarella cheese

Directions:
Clean portabello mushrooms, remove stem and scrape inside to remove brown part.
Put mushrooms in a greased  13inch x 11 inch pan, I use cooking spray.
Brush inside mushroom caps with 1 tablespoon of olive oil.
Brown ground chicken in 1 tablespoon of olive oil, add spices, remove from pan and cool.
In the same frying pan add white wine, spinach and garlic scraping up the bits left from the chicken.
Cook over medium heat for about 5 minutes til spinach is wilted.
Cool and add to chicken.
Mix well and put a heaping spoonful onto each mushroom cap.
Pour tomato sauce over the mushrooms.
Sprinkle cheese on top.
Bake uncovered for 25 minutes in 350 degree oven.
Twice Nuked Potatoes


Ingredients:
baking potatoes, romano cheese, parmesan cheese, 1% low-fat milk, 2% low-fat milk, nonfat sour cream, margarine, black pepper, garlic powder, onion powder, sharp cheddar cheese, mild cheddar cheese, green onion top, paprika

Directions:
Wash potatoes; pat dry.
Poke holes in potatoes with a fork.
Place in microwave& nuke at 4 minute intervals testing for doneness after each interval.
This may take 16 minutes or less.
Allow to cool.
Slice potatoes in half.
Scoop out potato pulp leaving some in the shell of 8 of the halves.
After removing pulp from the small potato discard skin.
Place potato pulp in a bowl.
Add milk, sour cream margarine garlic powder, onion powder, pepper, green onion top and cheeses.
Mash with mixer till desired consistency at this point you may need to add more milk or sour cream to your taste and or due to the size of potatoes.
Stuff potato shells with mixture.
Sprinkle with paprika.  Place on serving platter.
At this point you can cover and refrigerate or proceed.
When you are ready to serve.
Place in microwave and nuke 1-2 minutes on high--more or less for your preference.
8 Servings.
Best Beef Jerky
Category: uncategorized
By Culinary Envy

This best beef jerky combines knee-weakening flavors of seasoned, lean, tender beef strips with savory, sweet and salty yumminess! Once dry, store in a cool, dry place, in an airtight container for 2 to 3 months.

Ingredients:
3 pounds beef brisket
1 ½ cups thick teriyaki sauce
¾ cup soy sauce
¾ cup Worcestershire sauce
¼ cup dark corn syrup (such as Karo®)
¼ cup liquid smoke flavoring
3 tablespoons brown sugar
2 tablespoons sesame seeds
2 tablespoons garlic powder
1 tablespoon honey
1 tablespoon onion powder
½ teaspoon cayenne pepper

Directions:
Place beef brisket in the freezer for 1 hour to make slicing easier. Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick. Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours. Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours. Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 1 day
Yields: 20 servings

Calories: 202.7
Fat: 12.6 g
Saturated fat: 4.1 g
Carbohydrates: 13.2 g
Sugars: 8.5 g
Dietary fiber: 0.3 g
Protein: 9.2 g
Cholesterol: 28 mg
Sodium: 1494.7 mg
Almond Poppy Seed Muffins


Ingredients:
flour, sugar, baking powder, salt, milk, eggs, poppy seeds

Directions:
Preheat oven to 350°F.
Grease, spray, or placed liners in muffin tins to hold 24 muffins.
Combine flour, sugar, baking powder and salt.
Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste]; whisk until smooth.
Gently stir in poppyseeds.
Fill muffin tins and bake for 25- 30 minutes.
Cheesy Ham and Asparagus Bake
Category: breakfast-and-brunch
By bettina

Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.

Ingredients:
1 ½ cups chopped cooked ham
½ cup chopped onion
¼ cup chopped red bell peppers
1 (10 ounce) package frozen cut asparagus, thawed
8  eggs
2 cups milk
1 cup all-purpose flour
¼ cup grated Parmesan cheese
¾ teaspoon dried tarragon
¾ teaspoon salt
½ teaspoon black pepper
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish. Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture. Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 12 servings

Calories: 201.4
Fat: 11 g
Saturated fat: 5 g
Carbohydrates: 12.1 g
Sugars: 3 g
Dietary fiber: 0.9 g
Protein: 13.4 g
Cholesterol: 148.1 mg
Sodium: 535.9 mg
Tennessee Tea


Ingredients:
triple sec, lemon

Directions:
Add all ingredients to a highball glass filled with ice., Stir and garnish with a lemon slice.
Buffalo Wild Wings Mango Habanero Sauce


Ingredients:
habanero sauce, corn syrup, butter

Directions:
Put the mango nectar in a large pan and add the amount of habanero sauce you want. mix it up. should be a nice bright orange. put it on medium heat and let it simmer, stir intermittently and reduce to about 1/4 cup volume. Add corn syrup, cayenne sauce and melted butter. Mix.
Cook the chicken however you want.
Toss the wings/chicken in your sauce.
Mexican Coffee


Ingredients:
water, brown sugar, ground cinnamon, whole cloves, ground coffee, vanilla

Directions:
Heat water, brown sugar, cinnamon and cloves to boiling in Dutch oven, stirring to dissolve sugar. Stir in coffee; reduce heat to medium-low. Cover and simmer 5 minutes.
Stir in chocolate syrup and vanilla; remove from heat. Let stand 5 minutes for coffee grounds to settle.
Strain coffee into coffee server or individual cups; discard grounds mixture.
Serve with whipped cream.
LET COOL FOR 5 MINUTES!
Sauteed Beef Liver With Onions & Peppers


Ingredients:
canola oil, onions, beef liver, calf liver, whole wheat flour, dried oregano, garlic powder, onion powder

Directions:
Remove all visible membranes from liver.
Slice liver into thin strips.
Set aside.
In a heavy frying pan, heat one tbsp of the oil on medium, saute onions and red pepper for about 5 minutes.
Remove from pan and keep warm.
Combine flour and herbs.
Dredge liver in flour mixture.
Heat remaining oil in same frying pan on medium-high.
Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
DO NOT OVERCOOK.
Add cooked vegetables to pan.
Stir to combine.
Serve immediately.
Tomato Crumble Pie


Ingredients:
tomatoes, fresh herb, dry mustard, salt, fresh ground black pepper, olive oil

Directions:
Preheat oven to 180°C.
Grease a 4 cup capacity baking dish.
Core and thickly dice tomatoes, Slice onion into thin rings and roughly chop fresh herbs.
In a bowl add tomato, onion, herbs, mustard, salt and pepper.  Toss well to combine.
Add mixture to baking dish.
Coarsely chop bread - use a food processor, and pulse until you have coarse crumbs.
Toss with olive oil, pile on top of tomato mixture.
Place in oven and cook for 30 minutes or until nice and brown and bubbling.
Chocolate Orange Cookies


Ingredients:
butter, sugar, egg, vanilla extract, all-purpose flour, salt

Directions:
In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 15 minutes.
On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2-in. x 1-in. rectangles. Place 2 inches apart on ungreased baking sheets. Combine orange peel and remaining sugar; sprinkle over cookies.
Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.
Smooth Operator Cocktail


Ingredients:
Kahlua, irish cream

Directions:
"Blend ingredients in a blender with a scoop of crushed ice. Strain into cocktail glass(es]."
Orange Five-Spice Roasted Chicken


Ingredients:
chicken thighs, soy sauce, canola oil, lemon juice, Splenda sugar substitute, orange marmalade, five-spice powder

Directions:
Place the chicken in a large zip-lock bag.  Mix all other ingredients together and pour over chicken.  Seal the bag, pressing out the air as you go.  Turn the bag to coat, and place it in the refrigerator.  Let sit for at least 2 hours, longer is fine.
Preheat oven to 375 degrees F.  Place the chicken in a baking pan; reserving marinade in a small bowl.  Roast chicken for 1 hour, basting 2-3 times with the reserved marinade.
Crispy Streuseled Sweet Potato Casserole


Ingredients:
sweet potatoes, half-and-half, maple syrup, vanilla extract, salt, egg, flour, brown sugar, butter, pecans

Directions:
Preheat oven to 375 degrees.
Place potatoes in large pot of water and cook until tender.
Drain, cool slightly and peel.
Cut into chunks.
Combine the half-and-half and next 4 ingredients in a large bowl, stirring with a whisk.
Add potato to egg mixture, beat with a mixer at medium speed until smooth.
Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine.
Add chilled butter, pulse until mixture resembles coarse meal.
Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375 degrees for 15 minutes.
Uncover and bake 25 minutes more or until the topping is browned and the potatoes are heated through.
Simple Peach Pie With Apple Accent and Crumble Topping


Ingredients:
apple, sugar, vanilla, cinnamon, nutmeg, butter

Directions:
Preheat your oven to 400°F.
Peel, pit and slice your peaches and do the same for the apple.  Make sure your apple is sliced very thinly.  Combine the fruit in a medium sized bowl and set aside.
Roll out the pie crust and sprinkle it with a pinch of your sugar.
Add the rest of your sugar, vanilla, cinnamon and nutmeg to your fruit mixture and fold together. Fill your pie crust with the fruit mixture.
Cover the filling of the pie with aluminum foil and bake this for 10 minutes.
While your pie is baking, add the butter to your apple crumble mix and combine until the mix is completely coated.
Remove pie and aluminum foil.  Add the crumble and bake for a remaining 30 minutes.
Wasabi Ahi Tuna Tartare
Category: appetizers-and-snacks
By Angela Bull Radoff

An easy sushi inspired tuna appetizer for two. I use 100% cold pressed unrefined peanut oil because it retains a strong peanut aroma and taste. The furikake does all the heavy lifting in this recipe.

Ingredients:
8 ounces high quality ahi tuna, cut into 1/4 inch dice
2 tablespoons peanut oil
1 tablespoon wasabi fumi furikake (rice seasoning)
¼ teaspoon wasabi powder
5 ounces mixed baby greens

Directions:
Place the tuna in a small bowl.  Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving. To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

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

Calories: 297.9
Fat: 15.4 g
Saturated fat: 2.6 g
Carbohydrates: 9.6 g
Sugars: 3.5 g
Dietary fiber: 1 g
Protein: 27.5 g
Cholesterol: 51 mg
Sodium: 272.1 mg
Eggs Benedict. Quick and Delicious.


Ingredients:
eggs, milk, butter, lemon, salt, cayenne pepper, English muffins, ham, American cheese, vinegar

Directions:
HOLLANDAISE SAUCE PREP:, small sauce pan melt  1/4 cup butter low heat., small mixing bowl blend 2 egg yokes., add 1 table spoon milk to yokes., add juice of 1/2 a lemmon to yokes., add 1 teaspoon cyane pepper to yokes., beat above contents-and set aside., EGG POACHING:, fill egg poacher with water as manufactures directions., add 1 teaspoon vinigar., poach eggs., HOLLANDAISE SAUCE COMPLETION:, add egg yoke blend to melted butter, reduce heat., stir constantly till  hollandaise sauce thickens., ENGLISH MUFFINS:, split with fork., butter., broil for 3-5 minutes., PRESENTATION:, remove muffins from broiler., add cheese., ham., egg., top with sauce., ENJOY!~.