xiaoxl/recipe_data huggingface dataset:
Cheesy Bread Strips


Ingredients:
butter, mozzarella cheese, parmesan cheese, garlic, red pepper flakes, fresh rosemary

Directions:
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 13x20-inch rectangle.
Spread half of the butter in an 11x17-inch baking pan. Place dough on top of butter. Brush dough with remaining butter.
Sprinkle with cheeses, garlic and red pepper flakes. Bake at 350°F 12-15 minutes. Remove from oven and sprinkle with fresh rosemary. Cut into strips to serve.
Lumpia - Filipino Shrimp and Pork Egg Rolls
Category: appetizers-and-snacks
By Elise

The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores).

Ingredients:
1 pound ground pork
1 cup finely chopped raw shrimp
½ cup finely chopped onion
½ cup grated carrots
¼ cup finely chopped green onions
3 tablespoons soy sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon monosodium glutamate (MSG)  (Optional)
1 (16 ounce) package spring roll wrappers
1  egg white, beaten
1 quart vegetable oil for frying

Directions:
Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined. Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds. Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

Prep time: 1 hr
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 75 small lumpia

Calories: 43.1
Fat: 2.1 g
Saturated fat: 0.5 g
Carbohydrates: 3.7 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 2.1 g
Cholesterol: 7 mg
Sodium: 115.3 mg
Comfort Cole Slaw


Ingredients:
head of cabbage, blue cheese, bacon bits, green onions, tomatoes

Directions:
Mix all ingredients together., Chill overnight to blend flavors., Serve with ripe tomato slices on the side.
Easy Refrigerator Yeast Rolls
Category: bread
By TERESAJANE

Quick and easy make ahead yeast bread. Can also make cinnamon rolls from this recipe.

Ingredients:
1 cup margarine
1 ½ cups water
½ teaspoon salt
¼ cup white sugar
3 (.25 ounce) packages active dry yeast
¼ cup white sugar
1 cup warm water (110 degrees F/45 degrees C)
2  eggs, beaten
6 cups self-rising flour

Directions:
In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar. In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours. Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours. Preheat oven to 375  degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown.

Prep time: 15 mins
Cook time: 15 mins
Total time: 23 hrs 20 mins
Yields: 30 rolls

Calories: 323.3
Fat: 13.2 g
Saturated fat: 2.4 g
Carbohydrates: 44.5 g
Sugars: 7 g
Dietary fiber: 1.6 g
Protein: 6.5 g
Cholesterol: 24.8 mg
Sodium: 862.7 mg
Guinness Braised Beef With Mushrooms


Ingredients:
boneless beef roast, onions, carrots, garlic cloves, whole allspice, whole cloves, fresh parsley, fresh thyme, dried thyme, bay leaf, beef broth, tomato paste, unsalted butter, fresh mushrooms, red wine vinegar, fresh parsley

Directions:
Arrange rack in lower third of oven.  Preheat oven to 350 degrees.
Heat 2 T. oil in Dutch oven over high heat.  Add 5 or 6 meat cubes and sprinkle with salt and pepper.  Brown meat on all sides, 5-6 minutes; transfer to plate.  Brown remaining meat in batches, adding oil as needed.
Add onions, carrots, and garlic to Dutch oven and stir to coat with oil.  Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes.
Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth.
Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven.  Heat to boiling, scraping bottom of pan with wooden spoon.  Cover Dutch oven tightly with aluminum foil and lid.  Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours.  If necessary, add water to keep solids covered with liquid while baking.
Note:  Recipe can be made up to this pint 3 days in advance.  Remove spice bag and store beef in refrigerator.  Before proceeding, remove fat from surface and heat to simmering.].
Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat.  Add mushrooms and cook until light golden, about 4 minutes.
Transfer Dutch oven to top of stove.  Remove spice bag and skim off fat from surface.  Stir in vinegar and taste and adjust seasonings.  Using slotted spoon, add mushrooms to stew.  Simmer stew covered 5-10 minutes.  Stir in chopped parsley.  Serve hot over cooked rice or mashed potatoes.
Homemade Amaretto Cake


Ingredients:
butter, sugar, eggs, flour, baking powder, baking soda, salt, sour cream, walnuts, sugar, Amaretto

Directions:
"Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350 degrees. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven. Cool before removing from pan."
Chicken Spaghetti Casserole I
Category: meat-and-poultry
By Marty

For some reason or another, this seems to be a favorite of the men in my family.

Ingredients:
3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75 ounce) can  condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Directions:
Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Yields: 6 servings

Calories: 466.2
Fat: 18.6 g
Saturated fat: 9.5 g
Carbohydrates: 34 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 37.1 g
Cholesterol: 99 mg
Sodium: 618.2 mg
Slow Cooker Pasta Fagioli Soup


Ingredients:
great northern beans, onion, celery, garlic cloves, beef broth, vegetable broth, diced tomatoes, black pepper, dried marjoram, cayenne, water, dried basil, shell pasta

Directions:
Combine all ingredients except for pasta in crock pot.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Cook pasta in a pot of boiling water according to package directions, drain, then combine with soup and serve.
Orangead/Sunrise Cooler/Sparkling Wine Punch


Ingredients:
oranges, strawberry, sparkling water, strawberries, oranges, water, lemon juice, oranges, lemons, strawberry

Directions:
Orangead.
In a large chilled pitcher, combine the orange and apple juice then add the soda.
Fill glasses with ice and garnish with orange slices.
Sunrise Cooler.
Puree frozen strawberries in the blender.
Mix the pureed strawberries with the orange juice and pour into bowl.
Freeze until just firm.
(slushy].
When ready to serve add sparkling water to the slightly frozen strawberry and orange juice mixture and pour over the ice cubes.
Garnish glasses with orange slices and whole strawberries.
Sparkling Wine Punch.
In a chilled punch bowl combine the punch, water, and pineapple, orange and lemon juices.
Blend Well.
Gently stir in the wine.
Add ice, strawberries and fruit slices.
Enjoy.
Warm Honey Turkey and Cheddar Wrap


Ingredients:
extra-sharp cheddar cheese, lettuce, tomatoes

Directions:
Spread cheese on wrap and microwave until melted., Spread honey mustard salad dressing over., Add turkey, lettuce and tomato., Roll up and enjoy!
Coconut Macaroons


Ingredients:
sugar, cornflour, salt, eggs

Directions:
Combine dry ingredients in a bowl.  Add eggs to ingredients and mix well.
Line biscuit trays with non-stick baking paper, as the biscuits tend to stick.
Spoon small quantities onto tray and cook at 150C for approximately 20 minutes.  Turn the trays once.
German Chocolate Pecan Pie


Ingredients:
flour, salt, unsalted butter, unsalted butter, eggs, dark brown sugar, light corn syrup, pecan halves, sweetened flaked coconut

Directions:
In a food processor, pulse the flour with 1/2 teaspoon salt.
Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
Drizzle in the ice water and pulse just until the dough comes together.
Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.
Cut the excess dough to leave a 1/2-inch overhang.
Using your fingers, roll the dough edge under and crimp.
Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
Preheat the oven to 400º.
Line the shell with foil and pie weights or dried beans; bake for 15 minutes.
Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
Meanwhile, in a medium bowl, whisk the eggs.
In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.
Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.
Let the pie cool completely before slicing.
Cinnamon Ice Cream ("Diet Version") for electric ice


Ingredients:
Equal sugar substitute, cinnamon, 1% low-fat milk, vanilla

Directions:
Lightly beat egg yolk.
Add 1/2 cup of milk.
Cook over low heat (or microwave] stirring frequently, until mixture thickens a bit.
Whisk cooked mixture together with remaining ingredients.
Cool and chill mixture for a few hours (1-2 hours].
Pour cold mixture into ice cream machine and process according to manufacturer's directions.
Cucumber Salad With Lemon Dill Dressing


Ingredients:
lemon juice, sugar, salt, fresh ground pepper, fresh dill, cucumbers, scallions

Directions:
In a bowl, whisk lemon juice, oil and sugar until thick., Add dill, salt and pepper to taste. Mix inches., Add cucumbers and scallions, and coat well with dressing., Chill for 15 minutes and serve cool.
Sour Cream Potato Salad


Ingredients:
potatoes, cucumber, onion, celery seed, salt, pepper, eggs, sour cream, mayonnaise, vinegar, prepared mustard

Directions:
Combine potatoes, cucumber, onion, celery seed, salt and pepper; toss together lightly.
Separate yolks from whites of eggs; dice whites and add to potato mixture.
Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard.
Add to potatoes and toss together lightly.
Allow to stand for 15 minutes before serving.
Garnish with salad greens.
Chocolate Surprise Cupcakes
Category: desserts
By Kelly Smith

Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
⅔ cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1  egg
½ cup white sugar
¼ teaspoon salt
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Line 24 muffin cups with paper liners. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda.  Stir in oil, water, vinegar and vanilla until blended.  Pour mixture into prepared muffin cups, filling each 2/3 full. To make the filling:  In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy.  Stir in chocolate chips.  Drop a heaping teaspoonful of the cream cheese mixture into each cupcake.  Bake in the preheated oven for 25 minutes.  Allow to cool.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 24 cupcakes

Calories: 265.3
Fat: 12 g
Saturated fat: 4.5 g
Carbohydrates: 38.5 g
Sugars: 24.8 g
Dietary fiber: 1.4 g
Protein: 3.2 g
Cholesterol: 18 mg
Sodium: 258.6 mg
High Protein Bars


Ingredients:
eggs, canola oil, honey, corn syrup, oranges, juice of, whole wheat flour, powdered milk, ground ginger, ground cinnamon, salt, rolled oats, wheat germ, baking soda

Directions:
Preheat oven to 350*F (175*C].
Grease a jelly-roll baking pan; set aside.
Beat eggs in large mixing bowl.
Add oil, honey, corn syrup and oranges.
mixing well.
Blend together wheat flour, soy flour, dry milk, spices and remaining dry ingredients; mixing well.
Pour into prepared baking pan and bake for 40.
minutes.
When cool, cut into bars and wrap in plastic wrap or foil and store in the freezer.
Excellent high energy food for backpacking or a nutritious snack.
Variations:
You can use 2 cups honey and omit the corn syrup.
For variation, add.
1 1/2 cups raisins or chocolate chips if desired.
Spicy Cod With Tomatoes and Spinach


Ingredients:
cod, frozen chopped spinach, chopped tomatoes, tomatoes and green chilies, onion, shallots, garlic, tomato paste, cumin, olive oil

Directions:
Heat the olive oil in a large pan over medium high heat.
Add the onions, shallots, and garlic.
Cook until the onion is translucent.
Add all the tomatoes, the tomato paste, and the cumin.
Stir and let it simmer 3-5 minutes or until it starts to thicken slightly.
Add the spinach and stir until it is combined.
Let it cook 2-3 minutes.
Meanwhile chop the cod into small even pieces.
Add it to the tomato sauce, stirring to make sure it is all covered with sauce.
Let it simmer 5-8 minutes or until the fish is opaque and flakes easily with a fork.
White Chocolate and Cranberry Cookies
Category: desserts
By Diane Abed

I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!

Ingredients:
½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1  egg
1 tablespoon brandy
1 ½ cups all-purpose flour
½ teaspoon baking soda
¾ cup white chocolate chips
1 cup dried cranberries

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 2 dozen

Calories: 147.4
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 21.9 g
Sugars: 15.1 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 19.1 mg
Sodium: 63.8 mg
Amarula Sunset


Ingredients:
Amarula cream liqueur, vanilla ice cream, strawberry puree

Directions:
Blend ingredients and pour into a martini glass., Garnish with a fresh strawberry.
Greek Salad


Ingredients:
tomatoes, onion, cucumber, feta cheese, olive oil, salt, oregano

Directions:
cut up tomatoes  & cucumber into cubes., slice onion thinly., cube feta cheese., Mix together and sprinkle with salt,olive oil and oregano.
White Chocolate Chip Butterscotch Cookies


Ingredients:
self-rising flour, butter, brown sugar, molasses, egg, vanilla extract, white chocolate chips

Directions:
Preheat the oven to 350 degrees., Cream the butter and brown sugar together., Add the molasses, egg, and extract and beat until light and fluffy., Add the flour and beat until the dough starts to come together., Add the chocolate chips., Beat until the dough is mixed., Place walnut-sized mounds on a lightly greased baking sheet., Bake for 10 to 12 minutes on until the edges start to brown., Cool the cookies on a wire rack.
Three-Cheese and Basil Grilled Cheese Sandwich
Category: main-dish
By Yoly

A grown-up version of grilled cheese sandwiches.

Ingredients:
1 teaspoon mayonnaise
2 slices bread
1 slice jalapeno Jack cheese
1  roma tomato, thinly sliced
1 slice mozzarella cheese
4 leaves fresh basil, chiffonade (rolled and cut into ribbons)
1 slice Cheddar cheese

Directions:
Heat a cast iron or nonstick skillet over medium heat. Spread 1/2 teaspoon mayonnaise on each slice of bread. Place bread slices mayo-side down in the hot skillet. Place jalapeno Jack cheese on 1 slice of bread, and top with tomato slices. Place mozzarella cheese on the other slice, top with basil, then top with Cheddar cheese. Cook until bread turns golden brown, 3 to 5 minutes. Carefully invert the piece with the tomato onto the piece with the basil.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 418.7
Fat: 23.8 g
Saturated fat: 12.3 g
Carbohydrates: 29.6 g
Sugars: 4.3 g
Dietary fiber: 2 g
Protein: 21.4 g
Cholesterol: 64.6 mg
Sodium: 805.2 mg
Spinach and Cauliflower Bhaji
Category: side-dish
By Remsha

This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.

Ingredients:
¼ cup vegetable oil
2 large onions, coarsely chopped
1 head cauliflower, cut into florets
2 cloves garlic, crushed
1 (1 inch) piece fresh ginger, peeled and chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 ¼ teaspoons cayenne pepper
1 (14.5 ounce) can diced tomatoes
1 ¼ cups vegetable broth
salt and ground black pepper to taste
1 pound fresh spinach, chopped and stems removed

Directions:
Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat. Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 252.6
Fat: 15 g
Saturated fat: 2.3 g
Carbohydrates: 26.6 g
Sugars: 10.6 g
Dietary fiber: 9.6 g
Protein: 8.5 g
Sodium: 426.6 mg
Onion Shortcake I


Ingredients:
Spanish onion, butter, egg, milk, Tabasco sauce, sour cream, salt, cheddar cheese

Directions:
Peel onion and saute slowly in butter., Add sour cream and half the cheese., Combine muffin mix, egg,milk, corn, and hot sauce., Place in buttered dish., Spread onion mixture over top and sprinkle with remaining cheese., Bake 350°F for 25-30 minute.
Roasted Beets and Quince Salad


Ingredients:
beets, red onion, quinces, seasoned rice vinegar, orange zest, fresh garlic clove, green onions, parsley, thyme, fine sea salt, ground black pepper, extra virgin olive oil, asiago cheese

Directions:
Pre-heat oven to 400F and place rack in the middle.
Wrap beets in foil and roast about 1 1/2 hours or until tender. Cool beets and slice thin.
Place beets, onion and quince in a large bowl. Season with salt and pepper to taste.
In a medium bowl combine vinegar, orange juice, zest, Serrano pepper, garlic, green onions, parsley and thyme. Add fine sea salt and fine ground black pepper. Slowly wisk in olive oil.
Pour dressing over beets and toss well. Chill salad for 15-minutes. Reseason with salt and pepper if needed.
Divide baby greens on chilled salad plates and place beets on top.
Garnish salad with Shaved Asiago Cheese.
Cajun Rice


Ingredients:
lean ground beef, bell pepper, green onion, garlic powder, dried celery flakes, long grain rice, water, black pepper

Directions:
"In fry pan stir ground beef and bell pepper. Cook over medium high heat until beef loses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium low. Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone - about 25 to 35 minutes. More Creole seasoning and red pepper may be added for taste."
Herb-Infused Salt and Pepper


Ingredients:
peppercorn, sea salt, lemon rind, thyme leaves, blood oranges, rosemary

Directions:
In small bowl combine peppercorns, lemon rind and lemon thyme. Pour into grinder.
In separate bowl, combine sea salt, blood orange and rosemary. Pour into grinder.
Use as a replacement for normal salt and pepper to spice up your recipes!
Caribbean Crab Souffle
Category: world-cuisine
By Esmee Williams

My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.

Ingredients:
½ cup sweetened, flaked coconut
4 tablespoons unsalted butter
⅓ cup celery tops
1 clove garlic, minced
½ teaspoon curry powder
½ teaspoon dried thyme
½ teaspoon red pepper flakes
½ teaspoon salt
ground black pepper to taste
3 tablespoons unbleached all-purpose flour
1 ¼ cups milk
4  egg yolks
½ pound crabmeat
6  egg whites, stiffly beaten
¼ teaspoon fresh lemon juice

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish. Toast coconut in a non-stick skillet over low heat. In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat. In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven. Bake for 30 minutes or until golden, puffed and still moist inside.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 173.8
Fat: 10.5 g
Saturated fat: 6.2 g
Carbohydrates: 7.7 g
Sugars: 3.8 g
Dietary fiber: 0.7 g
Protein: 12.2 g
Cholesterol: 142.3 mg
Sodium: 332.1 mg
Golai Hagon Suni (Taro/Spinach Leaves in Coconut Milk)


Ingredients:
coconut milk, salt, onion, black pepper, ginger

Directions:
1.Boil 4 cups of water in a 4 quart pan. Chop taro leaves and add to boiling water.
2.Add seasoning, salt, black pepper, onions and ginger. Continue cooking for about 5 minutes.
3.Add coconut milk and reduce heat. Let simmer for about 3 to 5 minutes.
4.Add hot pepper if desired.