xiaoxl/recipe_data huggingface dataset:
Mini Bacon-Jalapeno-Onion Corn Muffins
Category: meat-and-poultry
By lutzflcat

These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.

Ingredients:
cooking spray
1 cup yellow cornmeal
2 tablespoons white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ cup minced jalapeno peppers
½ cup minced onion
1 clove garlic, minced
4 tablespoons butter, melted
1 cup frozen corn, thawed
1 cup buttermilk
3  eggs, lightly beaten
5 slices crispy bacon, crumbled
6 ounces shredded Monterey Jack cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray. Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well. Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter. Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 48 mini muffins

Calories: 44.9
Fat: 2.5 g
Saturated fat: 1.4 g
Carbohydrates: 4 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 17.5 mg
Sodium: 98.5 mg
Microwave Succotash


Ingredients:
frozen lima beans, corn kernels, water, butter

Directions:
Place the lima beans in a covered glass dish with the 1/3 cup water and microwave for 2 minutes.
Stir in the corn, re-cover, and microwave for 5 more minutes.
Drain off water and stir in butter.  Season, to taste, with Creole seasoning.
Spicy Apple Cake
Category: desserts
By Linda

An easy and delicious cake with a creamy frosting. Great for apple-spice lovers!

Ingredients:
½ cup shortening
1 cup brown sugar
¼ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup milk
2 cups apple - peeled, cored, and chopped
¼ cup shortening
2 cups sifted confectioners' sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
¼ cup evaporated milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, cream together the shortening, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped apples. Spread batter evenly in prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the frosting:  In a medium bowl, combine 1/4 cup shortening, confectioners' sugar, cinnamon and nutmeg. Beat until light and creamy. Beat in the milk, one tablespoon at a time, until desired spreading consistency is achieved. Spread over top of cooled cake.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch square  pan

Calories: 468.3
Fat: 19.4 g
Saturated fat: 5.2 g
Carbohydrates: 70.8 g
Sugars: 53 g
Dietary fiber: 1.5 g
Protein: 4.6 g
Cholesterol: 44.4 mg
Sodium: 273.2 mg
Peanut Pesto


Ingredients:
fresh basil leaves, flat leaf parsley, roasted peanuts, parmesan cheese, romano cheese, garlic, extra virgin olive oil

Directions:
In a food processor (or blender], place the basil and parsley, and process until finely minced.
Add all other ingredients except oil, and process until peanuts are finely chopped.
Through the feed tube, pour in the oil and process until mixture is creamy-smooth.
Keep refrigerated.
Pressure Cooker Peas or Butter Beans


Ingredients:
water, salt

Directions:
Add all ingredients to 4 or 6 quart pressure cooker., Cover and bring to pressure, reducing heat when control starts to jiggle., Cook for 6 minutes, turn off heat and allow cooker to depressurize naturally.
The Best Thai Curry-Peanut Sauce
Category: side-dish
By The_Martins

I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!

Ingredients:
1 tablespoon vegetable oil
1 ½ tablespoons minced garlic
2 tablespoons red curry paste
1 ¼ cups creamy peanut butter
¾ cup brown sugar
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ tablespoon fish sauce
1 teaspoon sesame oil
3 (13.5 ounce) cans coconut milk

Directions:
Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 7 cups

Calories: 178.8
Fat: 15.9 g
Saturated fat: 9.1 g
Carbohydrates: 9.6 g
Sugars: 6.8 g
Dietary fiber: 1.2 g
Protein: 4.2 g
Sodium: 100.5 mg
Jamie Oliver's Favourite Curry Sauce


Ingredients:
olive oil, mustard seeds, fenugreek seeds, fresh green chilies, curry leaf, ginger, onion, chili powder, turmeric, tomatoes, coconut milk, salt, catfish fillets, fresh coriander

Directions:
Heat the oil in a pan, and when hot add the mustard seeds.  Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger.  Stir and fry for a few minutes.  Chop the onions and add to the same pan.  Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric.  Chop the tomatoes and add them to the pan too.  Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk.  Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
Take this sauce as a base.  To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes.  Feel free to add some baby spinach and chopped coriander at the end of the cooking time.
Orange Pineapple Smoothie


Ingredients:
banana, gingerroot

Directions:
"Blend all ingredients in a blender or food processor until smooth."
Steak Alfredo
Category: main-dish
By Elissa

Very rich fettuccine Alfredo with steak. Super good, if slightly fattening.

Ingredients:
1 ½ cups 2% milk
1 ½ cups heavy cream
½ cup grated Parmesan cheese
½ cup grated Romano cheese
6 jumbo egg yolks
salt and ground black pepper to taste
1 ½ cups Italian-style salad dressing
1 tablespoon fresh rosemary
1 tablespoon lemon juice
2 pounds flat iron steak, cut into 3-inch squares
4 cups chopped fresh spinach
4 tablespoons crumbled Gorgonzola cheese, divided
1 pound dry fettuccine pasta
2 tablespoons balsamic glaze
chopped fresh parsley, or as needed

Directions:
Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whip in Parmesan and Romano cheeses and remove from heat. Whisk egg yolks together in a heat-proof bowl and slowly add about 1/4 cup of the hot sauce to temper eggs. Whisk egg mixture into the saucepan slowly. Season with salt and pepper. Allow   to cool and refrigerate until needed. Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours. When ready to prepare the meal, preheat an outdoor grill for medium heat and lightly oil the grate. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese. Remove steak from marinade and cook on the preheated grill to desired doneness, 5 to 10 minutes. Pour hot Alfredo sauce into a large serving bowl. Add cooked pasta and mix to combine. Sprinkle remaining Gorgonzola cheese on top. Add grilled steak and drizzle the meat with balsamic glaze. Garnish with parsley.

Prep time: 1 hr
Cook time: 30 mins
Total time: 5 hrs 30 mins
Yields: 6 servings

Calories: 1140.8
Fat: 71.8 g
Saturated fat: 30.5 g
Carbohydrates: 70.1 g
Sugars: 10.8 g
Dietary fiber: 3.4 g
Protein: 56.4 g
Cholesterol: 491 mg
Sodium: 1475.5 mg
Fireball Cupcakes


Ingredients:
cinnamon, eggs, unsalted butter, powdered sugar, pure vanilla extract, kosher salt

Directions:
Preheat oven to 350° and line a muffin tin with cupcake liners.
In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, and 1 cup Fireball. Bake according to package directions. Let cool completely before frosting.
Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, vanilla , salt, and remaining 1/4 cup Fireball.
Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
Gently stir in yellow food coloring, then red, being careful not to overmix (you want it to be streaky].
Pipe frosting onto cooled cupcakes and garnish with one Hot Tamale each.
Philly Steak & Cheese Omelette


Ingredients:
eggs, cream cheese, onion, butter

Directions:
In a large skillet, heat the butter on medium-high heat.
Add onions and cook until tender/translucent.  Transfer to small bowl.
Add the cream cheese to the onions in the bowl.
In the same large skillet, cook the Steak-ums (about 3-4 minutes or until cooked through.
Strain the meat and add to the bowl with the onions and cream cheese.  Mix well softening the cream cheese so it spreads easily.
Whip the eggs.
Wipe out the large skillet after cooking the steak and spray with Pam (you can use butter too] and heat on medium heat.
Add your eggs and cook until the eggs on the top are almost cooked.
Add the steak & cheese mixture to one side of the eggs.  Fold over the side of the eggs on top of the mixture.  Cook a minute or two and then flip.
Season with salt and pepper to your desire.
Cinnamon-Chocolate Chip Ice-Cream Balls


Ingredients:
pecans, ice cream

Directions:
Combine crushed cereal, morsels, and, if desired, pecans in a large bowl.
Scoop out ice cream, and shape into 6 (3-inch] balls.
Roll balls in cereal mixture, coating evenly. Place in a 9-inch square pan; freeze 2 hours or until firm. Drizzle with caramel syrup before serving.
Homemade Cottage Cheese (Crock-Pot)


Ingredients:
skim milk, water, buttermilk, salt, salt

Directions:
Add the rennet liquid to the 1/2 cup of water, set aside.
Heat skim milk to 85 degree F and maintain temperature for one minute.
Add buttermilk and Rennet solution and stir well.
Cover with towel and leave at room temperature (70 degrees F] for 12 to 18 hours.   A firm curd will forms and a little Whey will appear on the surface. (To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.].
Cut the curd into 1/2 inch squares by passing a long knife through the curd lengthwise and crosswise of the container.
Heat curd slowly over hot water until temperature reaches 110ºF.
Hold this temperature for 20-30 minutes, stirring every 5 minutes to help distribute the heat evenly and keep the curd from sticking together.
Note:   If using a double boiler bring the water to boil and then turn off and watch closely, otherwise it may overheat and you'll have 'cheese'.  In my crockpot I turn to high and keep a close eye on the temperature; stirring around the edges and bottom every 5 minutes.   Once it gets up to 100 degrees, I turn it to low until it reaches 110, then turn to the keep warm setting.     Each crockpot is a little differnt so watch it carefully.    I've also read where the container with the curd can be microwaved on high for 1 minute, then stirred and let stand for 5 minutes; but I haven't tried this method yet.
Immediately pour the the curd into a bowl, or collendar that is lined with cheese cloth and drain for several minutes; shifting the cloth occassionally to help drain off the Whey.
Once the Whey has been drained off, immerse curd in the cheese cloth in a bowl of cold water for approximately 2 minutes.
Drain the Whey from the curd and transfer the cheese to a bowl.
Mix in salt and cream.
Chill before serving.
Potato Hors D'oeuvres (Baked, Not Fried)


Ingredients:
mashed potatoes, ham, swiss cheese, mayonnaise, onion, egg, mustard, salt, pepper

Directions:
Mix all the ingredients together except cornflakes.  Roll in 1 inch balls.  Roll in the crushed cornflakes.  Place on greased cookie sheets and bake at 350 degrees for 25 minutes.
Makes 8 dozen appetizer-size potato balls.  You can also form these in large patties, roll in cornflakes and bake until lightly browned as a side to your entree.
Ranch Parmasan Stuffed Potatoes #RSC


Ingredients:
Red Bliss potatoes, parmesan cheese, chives, lemon juice

Directions:
Cover potatoes with salted water, then simmer until tender, about 15 minutes. Drain potatoes and cool to room temperature, about 40 minutes.
Preheat oven to 350°F with rack in middle.
Chop chives then stir together with ranch dressing, cheese, and lemon juice.
Using a small melon-ball cutter or a teaspoon, scoop out the center of each cooled potato.
Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
Baked Cheese Stuffing Casserole


Ingredients:
margarine, water, Stove Top stuffing mix, eggs, broccoli, mozzarella cheese, cheddar cheese, monterey jack cheese

Directions:
Preheat oven to 375., In a pot, bring water to a boil., Add margarine., Stir in stuffing mix., Cover and remove from heat., Let stand for 5 minutes., Mix cheeses together., Mix eggs, broccoli and 1 cup of cheese mixture., Add to stuffing, mixing well., Spoon into 2 quart baking dish., Sprinkle with remaining cheese., Bake 20 minutes or until top is lightly browned and cheese is melted.
Italian Vegetable Dip


Ingredients:
mayonnaise, sour cream, plum tomatoes, red bell pepper, scallion, fresh Italian parsley

Directions:
Mix together the mayonnaise, sour cream, salad dressing mix, tomatoes, bell pepper, scallions, and parsley.
Cover tightly and refrigerate for at least 2 hours and up to 48 hours before serving with the cut up vegetables and breadsticks.
Sticky Cinnamon Buns


Ingredients:
active dry yeast, warm water, buttermilk, butter, sugar, eggs, flour, baking powder, salt, butter, brown sugar, ground cinnamon, raisins, walnuts, butter, powdered sugar, vanilla extract, hot water

Directions:
Dissolve yeast in warm water; allow to stand 10 minutes.
Stir in buttermilk, 1/2 cup butter, the sugar, eggs, 3 cups of flour, the baking powder and salt.
Stir in enough remaining flour to make the dough easy to handle.
Turn dough onto lightly floured board.
Knead until smooth and elastic, about 10 minutes.
Divide dough in half.
Roll each half into rectangle, 15x9".
Spread each rectangle with 2 tablespoons of butter.
Sprinkle each with half the brown sugar, cinnamon and raisins (optional] and or finely chopped walnuts (optional]  if using.
Roll up, beginning at wide side.
Cut each roll into 15 slices.
Place slices on greased baking sheets; cover.
All to rise until double, about 1 hour.
Heat oven to 375 degrees F.
Bake until golden brown, 20-25 minutes.
Glaze:
Combine butter with the powdered sugar in a medium bowl and blend with an electric mixer.
Add vanilla and hot water and combine.
Add more powdered sugar or water until your desired consistency.
Spread over buns.
Steamed Carrots With Garlic-Ginger Butter (Weight Watcher Friend


Ingredients:
garlic cloves, butter, fresh ginger, fresh cilantro, lime rind, fresh lime juice, salt

Directions:
Prepare garlic; let stand 10 minutes.
Steam carrots, covered, 10 minutes or until tender.
Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.
Broccoli Salad - Diabetic Friendly!


Ingredients:
broccoli florets, red onion, bacon, low-fat mayonnaise, vinegar, sunflower seeds, cheddar cheese, flax seed

Directions:
Mix together the broccoli, onion and bacon and set aside. In a separate bowl mix together the mayo, splenda and vinegar.  The amount of brown sugar blend can be adjusted to suit your taste.  Depending on the day I will use anywhere from 1/4 cup to 1/2 cup. This dressing will soak into the broccoli and soften it a bit.  My family and I prefer to mix it about a half hour before serving, allowing it to soften the broccoli yet allowing it to still be firm.
I often mix flax into the salad for the added health benefit. Hope you enjoy and don't be afraid to play with the additional toppings.  Making a recipe your own is sometimes the best part!
No Bake Chow Mein Noodle Cookies


Ingredients:
corn syrup, sugar, creamy peanut butter

Directions:
Bring sugar and syrup to a full boil in a heavy pan.  Remove from heat at once.  (Over cooking will make a hard cookie.]
Add peanut butter and noodles.  Mix thoroughly.
Drop into rounded mounds onto waxed paper.
Let set for at least 15 minutes.
NOTE:  I usually add more noodles for a crunchier cookie.  I add a half cup or so at a time, stirring them in to make sure they will still stick together before deciding whether to add more or to stop.
PREP time includes cooling.
Cafe Rio Chili Beans


Ingredients:
black beans, diced green chilies

Directions:
Place all ingredients in crock pot and cook on low for 2 hours., Serve on Cafe Rio pork.
Sweet Fire Rib Rub
Category: uncategorized
By SmokinMeats

Also goes very good on some chicken, tri-tip steaks, or pretty much anything BBQ. I do a lot of smoked foods, and it's perfect.

Ingredients:
½ cup brown sugar
½ cup white sugar
¼ cup smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon salt

Directions:
Mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, and salt together in a bowl. Store in a sealable container in a cool, dry place.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cup

Calories: 330.9
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 82 g
Sugars: 71.7 g
Dietary fiber: 5.8 g
Protein: 2.9 g
Sodium: 2369 mg
No Mayo Potato Salad


Ingredients:
potatoes, scallions, extra virgin olive oil, white wine vinegar

Directions:
Scrub the potatoes, or peel them if you don't like skins.
Cut into 1-inch cubes and cook in boiling water about 15 minutes or until almost starting to fall apart.
While the potatoes are cooking, slice the spring onions very finely, including the green part.
Drain the potatoes and transfer to a bowl.
While they're still hot, pour in the olive oil and mix well.
They should start to loose their shape a bit- this is the secret of this salad!
Add the spring onions, vinegar, salt and black pepper.
Taste as you go along and adjust the amounts of salt, pepper, vinegar and oil to your taste.
Leave to cool; chill if you wish, and serve.
Wax Paper Liner for Cake Pans


Ingredients:
character(0]

Directions:
Tear off a piece of wax paper a couple of inches larger than your cake pan. Put your cake pan on the wax paper and with your scissors or a knife "draw" a line around the base of your cake pan.
Next, cut your wax paper just slightly inside the line just drawn. This will make the wax paper liner slightly smaller than the base of your cake pan.
Place the wax paper in the bottom of your cake pan and pour the batter in as usual. After your cake is done baking cool as directed then slide a knife around the edge of the cake. Then turn it over and the cake will just pop out.  Grasp the edge of the wax paper and gently peel it off.
Honey Mustard Dressing


Ingredients:
honey, Dijon mustard, canola oil, salt, fresh ground black pepper

Directions:
This dressing is easily made in a blender. Blend together the honey, mustard, and vinegar.
Start with ¼ cup of vinegar. Some brands have a harsher taste than others.
With the blender running on the 2nd or 3rd setting, slowly add the oil until it is completely absorbed and emulsified. A stick blender works well, too.
Add more vinegar, according to your taste. Adjust seasoning to taste.
Blend the dressing one last time before pouring into a container.
Store leftovers in the refrigerator. Shake well before using.
Chinese Soup


Ingredients:
mushrooms, water, garlic clove, sherry wine, lemon juice, Tabasco sauce, green onion

Directions:
Fry mushrooms, and garlic in oil., Add water and the flavour packs from the instant noodles. Bring to a boil., Add the noodles.  Simmer 3 minutes., Add onions and your choice of any garnishes.
Tastefully Simple Snickers Cake


Ingredients:
water, butter, confectioners' sugar, butter, vanilla, peanuts, chocolate chips

Directions:
Mix butter and water into pound cake mix as directed.
Pour into a greased 5" x 9" pan and bake in the center of a 350° oven for 40 minutes.
Remove and let cool completely.
While the cake is cooling, make the icing by mixing softened butter, confectioners sugar and vanilla. Add in the 1/2 C caramel sauce and stir until combined.
Once the cake is cool, frost completely with the caramel icing.
Scatter peanuts and chocolate chips on top.
Drizzle the remaining 1/4 C caramel sauce over entire cake.
Serve and  enjoy!
Egg Foo Young


Ingredients:
eggs, chicken breasts, soy sauce, spring onions, allspice

Directions:
Cook the chicken until fully cooked, then cut into cubes. Whisk the eggs, then add in all the ingredients.
Heat some coconut oil in a pan, and use a ring (about 17 cm diameter] to pour some of the egg mixture inches Let it brown on both sides.
Bacon and Potato Soup
Category: soups-stews-and-chili
By Kwollak

A delicious winter warmer.

Ingredients:
6 thick slices bacon
1 ½ teaspoons olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
⅛ teaspoon cayenne pepper
½ cup shredded Cheddar cheese
½ teaspoon kosher salt

Directions:
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 5 -6 cups

Calories: 324.2
Fat: 21.7 g
Saturated fat: 7.9 g
Carbohydrates: 21.5 g
Sugars: 2 g
Dietary fiber: 3.6 g
Protein: 10.8 g
Cholesterol: 35.7 mg
Sodium: 812.5 mg
No Mayo Stuffed Eggs


Ingredients:
eggs, extra virgin olive oil, fresh basil, garlic, salt, ground pepper, paprika, sun-dried tomatoes

Directions:
Peel the eggs., Slice eggs in halve and remove yolks to a bowl., Mash the yolks with a fork., Add the oil, basil, garlic, salt and pepper., Mash until it's nice and creamy., Taste and add more oil, salt or pepper, to your taste., Stuff the whites using a spoon, pastry bag or plastic bag w/corner snipped., Sprinkle the eggs with paprika., Cover loosely and refrigerate for 1 hour to chill., Note: for a twist, add the 2 T of sun-dried tomatoes at step five., The recipe doubles, triples, etc. endlessly well.