xiaoxl/recipe_data huggingface dataset:
Lasagna


Ingredients:
ground beef, onion, diced tomatoes, tomato paste, sugar, salt, oregano leaves, thyme leaves, crushed red pepper flakes, garlic cloves, bay leaf, eggs, ricotta cheese, mozzarella cheese

Directions:
In a large pot, cook ground beef and onions until ground beef is browned and onions are tender.  Drain fat.
Add tomatoes and their liquid and next 8 ingredients; bring to a boil.  Reduce heat, cover and simmer for 30 minutes stirring occasionally.
Discard bay leaf.  Cook lasagna noodles as directed on the label; drain.
In a 13" by 9" baking dish, arrange half of lasagna noodles overlapping to fit.  Preheat oven to 375 degrees F.
In small bowl, combine eggs and ricotta cheese.  Spoon half of this mixture on top of noodles in baking dish and smooth out.
Sprinkle ½ of the mozzarella and ½ of the sauce on top of the noodles.  Repeat layers.
Place in oven for 45 minutes.  Remove and let stand for 10 minutes before serving.
Signature Gingerbread Cookies


Ingredients:
all-purpose flour, baking soda, baking powder, unsalted butter, brown sugar, ground ginger, ground cinnamon, ground cloves, salt, egg, molasses

Directions:
Whisk together the flour, baking soda and baking powder ina  bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, ginger, cinnamon, cloves and salt and mix on medium speed until the ingredients are thoroughly incorporated, about one minute.
Reduce the speed to low, add the egg, and mix until thoroughly incorporated, about one minute. Raise the speed to medium and mix for 5 seconds more. Do not overbeat. Pour in the molasses and mix until combined, about 30 seconds. Reduce speed to low.
Gradually add the flour mixture, scraping down the sides of the bowl as needed, and beat until the dry ingredients are just incorporated.
Divide the dough into two equal parts, flatten into discs and double-wrap in plastic wrap. Refrigerate for at least 2 hours. Roll out the dough using the Pastry Cloth Method.
Preheat the oven to 350 degrees F. Cut out shapes from the dough. Bake the cookies until they are slightly firm to the touch. 8-14 minutes. Do not let the edges darken.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely before decorating.
Easy Broccoli-Cheese Casserole
Category: main-dish
By thedailygourmet

For the longest time, my mum would make this amazing broccoli casserole. It is more like a crustless quiche, but has converted many broccoli haters into broccoli lovers! I have not ever tweaked this recipe - not even to add minced garlic, sauteed onion, pimento, etc; it's too simple and delicious on its own to need tweaking. This can be made ahead and refrigerated before cooking. It freezes well and can be thawed prior to cooking.

Ingredients:
1 head broccoli, chopped
2 teaspoons vegetable oil, or as needed
1 (16 ounce) container cottage cheese
3  eggs
½ (8 ounce) package shredded sharp Cheddar cheese
¼ cup butter, melted
3 tablespoons all-purpose flour
salt and ground black pepper to taste

Directions:
Fill a large bowl with ice water to create an ice bath. Bring a large pot of lightly salted water to a boil. Add broccoli and cook, uncovered, until bright green and tender, about 3 minutes. Drain in a colander and immediately immerse in the ice bath for several minutes to stop the cooking process. Drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish with vegetable oil. Combine broccoli, cottage cheese, eggs, Cheddar cheese, butter, flour, salt, and pepper in a large bowl. Spread into the prepared casserole dish. Bake in the preheated oven, uncovered, until a knife inserted into the center comes out clean, 60 to 90 minutes.

Prep time: 10 mins
Cook time: 1 hr 8 mins
Total time: 1 hr 18 mins
Yields: 1 9x13-inch casserole

Calories: 300.3
Fat: 21.4 g
Saturated fat: 12 g
Carbohydrates: 8.7 g
Sugars: 1.4 g
Dietary fiber: 1.4 g
Protein: 19 g
Cholesterol: 144.1 mg
Sodium: 550.2 mg
Chicken Nuggets With Chili Sauce


Ingredients:
chicken broth, green chilies, onions, butter, chili powder, ground cumin, garlic cloves, brown sugar, ketchup, lemon juice, cornmeal, chili powder, ground cumin, salt, boneless skinless chicken breasts, canola oil

Directions:
In blender, combine broth and chilies; cover and process until pureed.  Set aside.  In a large skillet, saute onions in butter until tender.  Stir in the chili powder, cumin, garlic and pureed mixture.  Bring to a boil.  Reduce heat to low; simmer, uncovered, for 20 minutes, stirring occasionally.
Add the brown sugar, orange juice, ketchup, and lemon juice.  Cook and stir over low heat for 15 minutes or until thickened; keep warm.
For nuggets, combine the cornmeal, chili powder, cumin and salt in a large resealable plastic bag.  Add chicken cubes, a few at a time, and shake to coat.
Heat oil in a large skillet; cook chicken for 6-8 minutes of until juices run clear, turning frequently.  Serve with sauce.
Charred Shishito Peppers (Air Fryer)


Ingredients:
bell peppers, coarse salt, lemon

Directions:
Preheat the air fryer to 390 deg F for a few minutes.
Meanwhile, toss your Shishito Peppers with the oil and some salt in a small bowl.
When the air fryer is preheated, pour the peppers into the fryer basket and set for five minutes. Shake or toss the peppers a couple of times while they cook.
Remove from fryer. Sprinkle with some lemon juice and more salt, if needed.
The software added the word "bell" to the peppers in the ingredients list, that's not how they are marketed in my area. For just myself, I grab a handful of the peppers from the vegetable bin, which is about 3 ounces.
Greek Green Salad


Ingredients:
cucumber, tomatoes, lettuce, onion, feta, black olives, extra virgin olive oil, vinegar, dried oregano

Directions:
Put the cucumber, tomatoes, onions and lettuce in a bowl., Pour over the vinegar and oil., Season with salt, pepper and oregano and toss., Add feta and olives., Serve with crusty bread.
Cajun Seasoning Mix


Ingredients:
salt, ground cayenne pepper, white pepper, ground black pepper, paprika, onion powder, garlic powder

Directions:
"Mix'em up."
Barbecue Sauce


Ingredients:
yellow onions, garlic cloves, tomato paste, cider vinegar, honey, Worcestershire sauce, Dijon mustard, soy sauce, hoisin sauce, chili powder, ground cumin, crushed red pepper flakes

Directions:
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
Add the remaining ingredients and bring to a low boil.
Simmer uncovered on low heat for 30 minutes.  Use immediately or store in the refrigerator.
Cornmeal Cookies


Ingredients:
butter, sugar, egg, pure vanilla extract, cornmeal, baking powder, salt, flour

Directions:
Mix softened BUTTER and sugar until creamy.
Add the egg and vanilla and beat well.
In a separate mixing bowl, mix together the cornmeal, Baking Powder, salt and flour.
Add to the creamed mixture.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake in a preheated 350 degree oven about 15 minutes or until lightly brown.
Tandoori Chicken


Ingredients:
chicken pieces, salt, yogurt, chickpea flour, garlic, ginger, chili powder, ground coriander, ground cumin, garam masala, ground turmeric, butter, olive oil

Directions:
Make 2-3 small incisions into each chicken piece and place in a large non-metallic bowl.
Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
Meanwhile, put the yogurt in a seperate bowl and add the cream and chickpea flour. Beat with a fork until well blended and smooth.
Add all remaining ingredients - except for the oil and butter. Mix throughly.
Pour the mixture over the chicken and rub in well.
Cover and refrigerate for 4-6 hours or overnight. Return to room temperature before cooking.
Preheat overhead grill to high. Line a grill pan with foil and brush the rack with oil.
Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack. Reserve the remaining marinade.
Cook the chicken under preheat grill for 4 minutes, then turn over and cook for a further 4 minutes.
Baste the chicken generously with the reserved marinade. Cook for a further 2 minutes on each side.
Brush the chicken pieces with the melted butter and cook for 5-6 minutes, or until charredin patches.
Turn the chicken over and baste with the remaining marinade.
Cook for a furterh 5-6 minutes, or until charred as before. The chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat.
Arroz con Leche (Mexican Rice Pudding)
Category: world-cuisine
By rorozco

Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.

Ingredients:
4 cups water
½  cinnamon stick
2 ¼ cups uncooked white rice
4 cups whole milk
4 cups evaporated milk
1 ¼ cups white sugar
2 pinches ground cinnamon

Directions:
Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes. Serve warm or cold. Sprinkle each portion with ground cinnamon.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 10 servings

Calories: 443.2
Fat: 11.1 g
Saturated fat: 6.5 g
Carbohydrates: 73.1 g
Sugars: 39.6 g
Dietary fiber: 0.7 g
Protein: 13 g
Cholesterol: 39 mg
Sodium: 150.8 mg
Old Faithful


Ingredients:
converted white rice, low sodium chicken broth, vegetable broth, yellow onions, red onion, green pepper, diced tomatoes

Directions:
Preheat oven to 350.
Drain tomatoes, reserving enough of the liquid to bring the broth to 2 cups.
Add rice, soup mix and broth to bottom of 12x12 baking dish, stir to combine and evenly distribute in the baking dish.
Place pork chops on top of rice mixture.
Top each pork chop with a ring of onion and a ring of green pepper.  Fill each ring with diced tomatoes.
Cover and bake for 65-70 minutes or until meat is cooked through and liquid absorbed into the rice.
Gluten-Free Cajun Buffalo Chicken Tenders


Ingredients:
Cajun Spice Blend, butter, chicken breasts

Directions:
Preheat oven to 400 degrees.
Place butter in a 9" x 13" baking dish and place in oven while preheating to melt.
Pour hot pepper sauce in in a small bowl.
Combine rice flour and Cajun seasoning in a medium sized bowl; make sure it is all blended well.
Remove baking dish from oven and tip from side to side so that butter coats entire bottom of pan.
Rinse chicken breast strips and dip them in the hot pepper sauce.
Dredge breast strips in the seasoned rice flour, making sure they are well coated.
Arrange chicken pieces in pan and bake 45 minutes.
Microwave Bayou Shrimp Creole


Ingredients:
olive oil, onion, celery, green pepper, garlic clove, thyme, frozen shrimp, cajun-style stewed tomatoes, tomato paste

Directions:
Combine oil, onion, celery, green pepper, garlic and thyme in 1-1/2 quart microwavable dish.
Cover and cook on high 3 minutes or until tender-crisp.
Add shrimp, stewed tomatoes and tomato paste.
Cook on high 6 minutes, stirring halfway through or until shrimp is pink.
Serve with rice, if desired.
Apple Cabbage Soup


Ingredients:
Red Delicious apples, granny smith apples, unsalted butter, bay leaves, leek, minced garlic cloves, green cabbage, fresh thyme, winter savory, fresh ginger, fine sea salt, white pepper, cognac, cinnamon stick, riesling wine, raw sugar, ground cinnamon

Directions:
Peel, core, dice Red Delicious, Granny apples and place in lemon water.
In a large soup pot melt butter. Add  bay leaves, cinnamon stick ,  leeks, garlic, cabbage, ginger and diced Granny Smith apples. Add sea salt and white pepper. Saute about 4-5 minutes.
Add VOSP Cognac and reduce liquid by half.
Add Applewood White Wine or Riesling, vegetable stock and raw sugar.  Bring soup to a full boil. Add winter savory and lemon thyme. Reduce to a simmer for 20 minutes. Place a cover on soup pot. Add remaining Apple Pucker and simmer for 5 minutes.
Remove from heat discard bay leaves and cinnamon stick. Adjust seasoning to taste with ground cinnamon.
Garnish: Fine Diced Red Apples and serve in warm bowls.
CHEF'S NOTE: Use Riesling Wine or any Apple Wine you want.
Raspberry Cheese Spread


Ingredients:
cream cheese, mayonnaise, part-skim mozzarella cheese, cheddar cheese, green onions, pecans

Directions:
In a small mixing bowl, beat the cream cheese and mayonnaise until blended.
Beat in cheeses and onions.
Stir in pecans.
Spread into a plastic wrap-lined 9 inch round dish.  Refrigerate until set.  About an hour.
Invert onto a serving plate; spread with preserves and serve with crackers.
Easy Pasta with Tuna and Tomato Sauce
Category: seafood
By barbara

This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband's favorite and he proclaims it's restaurant quality. You can easy double the recipe if you're cooking for more people.

Ingredients:
½ (16 ounce) box penne
1 (5 ounce) can tuna, packed in olive oil, drained
¼ cup olive oil, divided
¼ cup finely chopped fresh basil
½ large organic lemon, juiced and zested
salt and ground black pepper to taste
1 ounce canned anchovy fillets, drained
2 teaspoons capers
1 clove garlic, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ bunch fresh parsley, finely chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes. Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 919.4
Fat: 46.5 g
Saturated fat: 7.2 g
Carbohydrates: 94.4 g
Sugars: 8.7 g
Dietary fiber: 7.8 g
Protein: 37.9 g
Cholesterol: 49.5 mg
Sodium: 1301.2 mg
Scotch Eggs, Baked Not Fried!


Ingredients:
milk, ground sausage, egg, parsley, ground nutmeg, bacon, hard-boiled eggs

Directions:
Preheat the oven to 200 degrees Celsius or 375 degrees Fahrenheit.
Soak the bread in the milk for 1 minute; squeeze dry.
Combine the bread, sausage meat, raw egg, parsley, nutmeg, salt and pepper. Mix well.
Lightly oil a 12 cup muffin tray; line each cup with a slice of bacon.
Cover with a layer of sausage mixture; add a hard boiled egg, pointy end up.
Enclose the egg completely with more sausage meat mixture.
Bake uncovered for 20 minutes or until cooked through.
Broccoli-cheese Salad


Ingredients:
broccoli, cauliflower, cheddar cheese, purple onion, bacon bits, golden raisin, walnuts, Red Delicious apples, mayonnaise, sugar, apple cider vinegar

Directions:
Combine broccoli, cauliflower, cheese, onion, bacon bits, raisins, walnuts and apple in a large salad bowl.
Combine the mayonnaise and sugar in a small bowl; let sit for 15 minutes for the sugar to dissolve.
Add in the vinegar; stir well to combine.
Pour over the salad ingredients and toss to mix well.
Refrigerate for several hours before serving.
Spinach and Feta Omelet (Low Carb)


Ingredients:
onions, eggs, salt, feta, spinach, butter

Directions:
Crack the eggs into a bowl, add the sea salt and chopped onions and blend together with a wire whisk.
Melt 3 tablespoons of butter in a frying pan, and then add the egg mixture, tipping the pan to make sure the egg mixture covers the bottom of the pan.
Cook on medium heat, until the underside is lightly browned, and then add the spinach and the crumbled feta cheese.
Lift one side of the omelet with a spatula and fold it in half.
Reduce the heat, and cook until the inside of the omelet is cooked (less than a minute or so].
Use a spatula to slide the omelet onto a plate and serve!
Peanut Butter Chocolate Chip Brownies
Category: desserts
By Ben

I loved peanut butter brownies as a kid but my adult taste buds now find the available recipes overly sweet with a mild peanut flavor. This updated recipe relies on powdered peanuts to boost peanut flavor. I've reduced the sugar by about 1/3 from the typical recipes. This recipe reflects the best of three alternate variations that I attempted.

Ingredients:
¾ cup all-purpose flour
¼ cup powdered peanut butter (such as PB2®)
1 teaspoon baking powder
¼ teaspoon salt
½ cup peanut butter
⅓ cup butter
½ cup white sugar
¼ cup brown sugar
2  eggs
½ teaspoon vanilla extract
½ cup dark chocolate chips, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish. Stir flour, powdered peanut butter, baking powder, and salt together in a bowl. Beat peanut butter and butter together in a bowl until creamy. Gradually add white sugar and brown sugar; beat until fluffy. Add eggs and vanilla extract; beat until smooth. Stir in flour mixture and chocolate chips until incorporated into batter. Spread batter into prepared baking dish. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 9 servings

Calories: 320.5
Fat: 18 g
Saturated fat: 7.6 g
Carbohydrates: 35.9 g
Sugars: 18.5 g
Dietary fiber: 1.5 g
Protein: 7.5 g
Cholesterol: 59.4 mg
Sodium: 268.5 mg
Air Fryer Beefy Vegan Taquitos
Category: world-cuisine
By Soup Loving Nicole

Air-fried meaty, cheesy, spicy, crunchy, vegan taquitos that are sure to please. Serve with guacamole and salsa if desired.

Ingredients:
2 tablespoons olive oil
1 cup diced onion
1 teaspoon minced garlic
1 (12 ounce) package vegetarian ground beef crumbles (such as MorningStar Farms®), thawed
2  canned chipotle chilies in adobo sauce, minced
2 tablespoons adobo sauce from chipotle peppers
1 teaspoon ground cumin
1 teaspoon onion powder
½ (8 ounce) tub vegan cream cheese (such as Toffutti®)
1 tablespoon nutritional yeast
½ teaspoon salt
16  corn tortillas
cooking spray

Directions:
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes. Add vegetarian beef crumbles, chipotle peppers, adobo sauce, cumin, and onion powder. Cook and stir for 5 minutes. Add cream cheese, nutritional yeast, and salt. Cook until cheese is melted and everything is evenly combined, about 2 minutes. Remove from heat. Preheat an air fryer to 400 degrees F (200 degrees C). Spoon a heaping tablespoon of mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 16 taquitos

Calories: 132.4
Fat: 5.7 g
Saturated fat: 1.1 g
Carbohydrates: 15.4 g
Sugars: 1.1 g
Dietary fiber: 3.3 g
Protein: 6.2 g
Sodium: 210.8 mg
Spicy Shredded Root Pickle


Ingredients:
carrot, radish, kosher salt, white vinegar, water, sugar, peppercorn, garlic cloves, fresh ginger

Directions:
Combine carrots, radishes and salt in a colander. Let stand 2-3 hours, then rinse and squeeze dry. Set aside.
Bring the remaining ingredients to a boil in a medium saucepan.
Stir in the shredded carrots and radishes and bring back to a boil, stirring.
Spoon into ½ pint jars, seal and process in a waterbath for 15 minutes.
Allow to infuse for 1 week before enjoying.
Chicken and Veggie Miso Soup (Instant Pot® Version)
Category: soups-stews-and-chili
By JoDee Phillips

A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!

Ingredients:
1 tablespoon grapeseed oil, or more to taste
5 medium (blank)s carrots, chopped
2 each leeks, diced
5 ounces shiitake mushrooms, sliced
1  onion, diced
2 pounds skinless, boneless chicken thighs
1 pinch salt and ground black pepper to taste
8 cups chicken broth
½ cup miso paste
8 cloves garlic, minced
1 tablespoon soy sauce
1 (2 inch) piece ginger root, grated
1 dash sriracha sauce, or to taste
½ head napa cabbage, torn into pieces
1 head baby bok choy

Directions:
Pour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes. Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method. Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.

Prep time: 35 mins
Cook time: 22 mins
Total time: 1 hr 7 mins
Yields: 8 servings

Calories: 270.1
Fat: 11.1 g
Saturated fat: 2.5 g
Carbohydrates: 17.4 g
Sugars: 6.4 g
Dietary fiber: 3.4 g
Protein: 24.3 g
Cholesterol: 74.5 mg
Sodium: 2047.2 mg
Twice-Baked Sweet Potatoes


Ingredients:
sweet potatoes, flour, brown sugar, butter, margarine, pecans, butter, margarine, milk, pumpkin pie spice, salt

Directions:
Pierce each potato twice with point of sharp knife to vent steam.  Place in single layer in microwave oven.  Microwave on High 5 minutes.  If potatoes are not cooked through, turn potatoes over and continue microwaving 1 minue at a time until softened.  Remove any fully cooked potatoes from microwave while cooking remaining potatoes.  Cool potatoes 10 minutes.
Meanwhile, in small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; set aside.
Heat oven to 350. Cut off top 1/3 of each potato.  Using spoon, scoop flesh into large bowl, being careful not to tear potato skins; discard potato tops.  Add 2 tablespoons butter, milk, pumpkin pie spice and salt to potatoes.  Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy.  Spoon potato mixture back into skins.  Place filled potatoes in 13X9 inch pan. (Potatoes can be covered and refrigerated at this point up to 8 hours.].
Sprinkle pecan mixture over tops of potatoes. Bake uncovered 30 to 35 minutes or until topping is brown and potatoes are hot.  (If filled potatoes were refrigerated, remove from refrigerator 30 minutes before ready to bake; top and bake as directed.].
Bearnaise Sauce II
Category: side-dish
By CHELSEAROBERTSON

This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.

Ingredients:
¼ cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2  egg yolks, beaten
2 tablespoons heavy cream
1 ½ teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
¼ teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper

Directions:
Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well. Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Prep time: 8 mins
Cook time: 2 mins
Total time: 10 mins
Yields: 0.5 cup

Calories: 157.7
Fat: 16.6 g
Saturated fat: 9.8 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 1.8 g
Cholesterol: 143.1 mg
Sodium: 234.8 mg